Savory

Judy Kim

Vodka Pie Crust /  by Judy Kim

by Judy Kim

VODKA PIE CRUST

Yield: Two 8 to 10-inch single-crust pies or one double-crust pie

I've been working on this recipe for years and love the results. It's been rewritten and improved every few months. It's particularly great for decorative pies or anyone new to pie making because the vodka makes it very pliable. By using both butter and shortening, it creates a silky consistency. Vodka may seem to be the star, which does help reduce the formation of gluten, but I think technique reigns supreme for success. The key is evenly distributed butter and flour, which is easy to control in a food processor if you use the pulse feature. Big butter chunks may seem ideal, but they create an unevenly textured pie.  For another simple dough I prefer to make by hand, try my Buttermilk Pie Dough.

INGREDIENTS

12 tablespoons unsalted butter ( 1 1/2 sticks), cut into 1/2-inch cubes and frozen in advance. I prefer Vermont Creamery European butter

1/2 cup vodka

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

2 tablespoons shortening, frozen

DIRECTIONS

  1. Pour vodka into a liquid measuring cup, then add several ice cubes. Wait until vodka is chilled and remove ice after a few minutes. Vodka water mixture should reach 3/4 cup measurement. (If you prefer to use less vodka, try 1/3 cup vodka with 1/4 cup ice water.)

  2. Combine flour and salt in a large mixing bowl; add frozen butter and shortening. Toss together quickly with your hands to coat each piece of butter and shortening with flour mixture, helps ensure an even dough. Transfer to the bowl of a food processor fitted with a steel blade; pulse 2 to 3 times until the size of chick peas.

  3. Pour vodka mixture through feed tube in a steady stream while constantly pulsing until dough begins to pull together. Avoid running the machine automatically or it may overmix. Butter and shortening should be about the size of dried lentils. Pro tip: Pour all the liquid into the feed tube, it's designed to stream an even amount and will help absorb all the flour evenly if you keep pulsing.

  4. Carefully turn dough out onto a lightly floured work surface and remove the blade. The dough is very hydrated, so use bench flour when needed. Working on marble or granite countertop will help keep the dough cool. Knead dough until smooth, turn 5 to 6 times.

  5. Divide dough in half. Wrap each half in plastic wrap and shape the dough into a round or rectangle. I find the dough will stay cooler if it's shape after wrapping and it reduces the need for additional bench flour. If you are using a round pie dish, shape dough into a flattened disk or rectangle if you are making a galette or lattice strips; this will help eliminate wastage. Refrigerate for minimum of 2 hours, preferably overnight.

  6. You can freeze the dough up to 3 months, just wrap well. If you have left over scraps I cut them into manageable pieces and wrap them in parchment paper and stack the pieces. The parchment will prevent them from sticking. Wrap in plastic wrap tightly and freeze to use for cut outs on a future pie. Or cut out decorative pieces using a pie cutter and freeze in a single layer, when frozen solid keep in air tight plastic container.

NOTES FOR DECORATIVE PIES:

If you desire a decorative pie using cut out shapes, try purchasing pie cutters at a local specialty store, Williams Sonoma or online such as Amazon . Cookie cutters are another favorite. Generally I prefer pie cutters since they give a detailed impression mark due to their plunger design. The texture will give a rich detail to your pie.

Using pie cutters is a great way to use excess dough. Keep pastry cut outs in the freezer and bake them off as needed. Brushing with cream or an egg wash will make them golden. I suggest using them for a topping on desserts like ice cream or berries with whipped cream. I've even been known to put them with skillet eggs and arugula. 

If you want to layer a lot of cut outs on your pie such as a fallen leaf layout, roll the dough a bit thinner since they will overlap. Cut out the shapes and place in a single layer on a parchment lined quarter sheet pan or any tray that will fit in the freezer. Once frozen use the them right away or stack the shapes into an airtight container for future use. The shapes can be scattered all over a fruit pie in place of a top crust.

For a custard pie that requires blind baking, create the pie cut outs a few hours in advance or the day before and freeze them solid. This will help them resist heat to maintain their shape and placement while baking. Roll the bottom layer 1/8-inch thick, place into a pie dish and trim neatly with scissors or a sharp paring knife. The shapes can be attached to a simple crust and form a wreath by brushing the backside with heavy cream. Freeze pie crust for about 5 to 10 minutes before blind baking. Pro tip: preheat oven with Baking Steel or your favorite pizza stone. There's no need to blind bake the pie! Place your pie dish on top of a rimmed sheet pan and place on top of the Baking Steel, and your bottom crust is be crispy. Eliminating blind baking is a huge time saver. I bake all my regular and custard pies on the steel, I just left it in the oven.

* recipe updated August 2018

Plum Tomato and Gruyère Tart /  by Judy Kim

by Judy Kim

Plum Tomato and Gruyère Tart

Yield: 1 (9.5-inch) Tart

This is a tart that you will want to make multiples of. It is great as an appetizer or a light lunch served with a green salad. I use the step sister to the popular heirloom tomato variety, the plum tomato. While heirloom tomatoes are beautiful due to their interesting shapes and colors, plum tomatoes are equally great during peak season and more often found off-season.

INGREDIENTS

Single crust Buttermilk Pie Dough

All-purpose flour, for rolling

1 ½ pounds plum tomatoes (about 5 to 6), sliced thinly, about ¼-inch rounds

1 teaspoon kosher salt  

6 ounces freshly grated gruyere cheese

1 large garlic clove, finely grated

2 teaspoons chopped fresh thyme

Freshly ground black pepper

1 egg, beaten with 1 tablespoon water

1 tablespoon extra-virgin olive oil

Fresh basil, for garnish

DIRECTIONS

  1. Prepare the double pie crust recipe, which can be made in advance, save the other half for later or make 2 tomato tarts. If frozen, thaw overnight in the refrigerator. Let pie dough come to room temperature, about 5 minutes. On a lightly floured surface, roll out round disk to ¼-inch thickness. Keep dough moving and apply just enough flour to prevent it from sticking. Gently fold into quarters and transfer onto 10-inch tart pan. Carefully push the pastry into the corners and sides of the tart pan using the flat side of your index finger while avoiding stretching the dough. Use rolling pin to trim excess pastry, transfer excess to refrigerator for an optional decorative design.

  2. Lay sliced tomatoes in a single layer on a prepared half sheet pan with paper towels, season with salt; set aside to drain excess water, about 10 minutes. Blot top of tomatoes just before using.

  3. Place oven rack in middle with Baking Steel or a pizza stone and preheat oven to 400°F.

  4. In a medium bowl, combine cheese, garlic, thyme and ½ teaspoon black pepper; spread cheese mixture evenly inside the tart shell. Place tomatoes in an overlapping design until the surface is covered.

  5. Place the tart on a rimmed sheet pan and just before baking, lightly brush pastry with egg wash. Cover only the crust loosely with foil and bake directly on the Baking Steel or pizza stone. Bake for 10 minutes and remove the foil; continue baking until tomatoes are tender and crust is golden brown, about 20 minutes.

  6. Transfer to a wire cooling rack for 15 minutes. Finish with drizzle of olive oil, cracked black pepper and chopped or torn fresh basil. Serve warm or at room temperature.

CRUST OPTIONS: 

  • Leave crust plain, place in freezer until ready to use.

  • Using a butter knife, score edge of pastry on a diagonal all the way around. Place in freezer for 15 minutes or until ready to use.

  • Before freezing the tart pan, flatten the top rim of the pastry by pushing your thumb and index finger around the edges; chill in freezer. Roll chilled excess pastry to 1/8-inch thickness, cover both sides generously with flour and cut with pie cutters in various leaf shapes. Place leaves in a single layer on a rimmed sheet pan sprinkled with flour. Chill until frozen. Apply frozen pastry leaf cut outs with egg wash; partially cover the edge in a loose pattern of leaves or create a full wreath crown over the entire circumference. Place in freezer until ready to use.

Black Garlic Roast Chicken /  by Judy Kim

By Judy Kim

Black Garlic Roast Chicken

Yield: 4 to 6 servings

INGREDIENTS

1 whole chicken, cut into 8 pieces

2 teaspoons extra-virgin olive oil

1 ½ teaspoons Jacobsen black garlic salt, or kosher salt

½ teaspoon black pepper

1 teaspoon fresh thyme, roughly chopped

1 garlic head, broken into pieces

¼ cup chopped parsley

DIRECTIONS

  1. Preheat oven to 350°F.

  2. Trim chicken of excess fat. If the chicken breasts are large, cut in half for even roasting. Pat dry thoroughly with paper towels.

  3. Place chicken in a large baking dish or rimmed sheet pan. Drizzle olive oil over chicken, sprinkle black garlic salt, black pepper, thyme and garlic cloves. Toss together and spread in an even layer skin side up.

  4. Roast for 30 minutes until lightly golden. Change to broil setting until internal temperature is 165°F and skin is deep golden brown.

Spaghetti With Green Olives, Pancetta And Crispy Lemon Breadcrumbs /  by Judy Kim

by Judy Kim

Spaghetti with Green Olives, Pancetta and Crispy Lemon Breadcrumbs

Yield: 4 servings

INGREDIENTS

1/4 cup panko breadcrumbs

Extra-virgin olive oil

Kosher salt

1 lemon, zested and juiced

1 cup diced pancetta

2 garlic cloves, grated

1 teaspoon red pepper flakes

1 cup Manzanilla green olives, pitted and chopped

¼ cup finely chopped parsley, additional for garnish

Freshly ground black pepper

2 tablespoons unsalted butter, chilled

10 ounces spaghetti

Flaky sea salt for garnish

DIRECTIONS

  1. In a small sauce pan add panko and enough olive oil to just barely cover. Turn heat to medium-low and stir occasionally until golden brown. This step can take some time and creates very crispy breadcrumbs, don't increase heat or it will likely burn. Drain and transfer to a small bowl. Mix in ½ teaspoon salt and half of the lemon zest; set aside. When olive oil has cooled, set aside for future use or discard.

  2. In a large pot, bring water to a boil and season with salt. Cook pasta to al dente directions and reserve ¼ cup pasta water.

  3. Meanwhile, in large sauté pan over medium-low heat, render pancetta until most of the fat melts and meat is crispy, about 8 to 10 minutes. Add garlic and red pepper flakes; sauté until softened, about 3 to 4 minutes. Increase heat to medium-high, mix in lemon juice, remaining lemon zest, olives, parsley and season with black pepper; sauté until warmed through, about 2 to 3 minutes. Mix in cold butter until melted, it will create a silky sauce.

  4. Drain pasta directly into sauté pan and add just enough pasta water to create a sauce, toss together until warmed through.

  5. Garnish with crispy lemon breadcrumbs, flaky sea salt and parsley. Serve immediately.

Heirloom Tomato Tart with Crispy Breadcrumbs /  by Judy Kim

by Judy Kim

Heirloom Tomato Tart with Crispy Breadcrumbs

Yield: 8 to 10 servings

A great way to use bountiful Heirloom tomatoes at the height of Summer or to celebrate the end of tomato season. Either way, a nice light appetizer to be served with dry crisp champagne or served with a green garden salad for a light lunch. 

INGREDIENTS

4 medium to large heirloom tomatoes, sliced 3/8-inch or 1 cm thick

Flaky sea salt, such as Jacobsen Salt

1/2 pound Old Amsterdam Gouda, grated

1/2 pound white cheddar, grated

2 ounces Parmigiano-Reggiano, grated

1/2 cup panko breadcrumbs

Freshly ground black pepper

Extra-virgin olive oil

1 single crust, rustic pie dough

All-purpose flour, for dusting

Optional: 1 egg

1/2 cup chiffonade fresh basil

DIRECTIONS

  1. Preheat oven 350° F. Fix oven rack in middle with a Baking Steel, or your favorite pizza stone. I love how the steel makes the pastry so crisp. Eliminates worrying about a soggy crust.

  2. Prepare half sheet pan with parchment paper, I use pre-cut parchment paper when I have it available. Set aside.

  3. Place sliced tomatoes on a sheet pan lined with paper towels. Sprinkle lightly with sea salt on both sides. Set aside, minimum of 5 minutes. Pat dry to remove moisture.

  4. In a medium mixing bowl, combine all grated cheese and reserve 1/2 cup.

  5. In a small mixing bowl, combine ½ cup grated cheese, breadcrumbs, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper and 2 tablespoons olive oil; set aside.

  6. Remove Rustic Pie Dough from refrigerator to rest until softened, about 3 to 5 minutes. Sprinkle flour all over the counter and smooth over your rolling pin, I prefer a flat rolling pin compared to a rounded French style. Roll dough evenly into similar dimensions of the sheet pan, about ¼-inch thickness or a bit less. Move dough around as you roll and sprinkle flour as needed to prevent the dough from sticking. Trim the dough to match the rectangular shape with an additional 1-inch border, for a finished look. Or skip the trimming step for a more rustic approach. To transfer, loosely roll the dough onto the rolling pin and unroll over the sheet pan.

  7. Sprinkle remaining cheese all over pastry in an even layer, leaving a 1-inch border. Arrange tomatoes with minimal overlap all over cheese, also leaving a 1 inch border of pastry. Roll edges inward and crimp pastry edges.

  8. Place tomato tart in fridge to chill for 10 to 15 minutes.

  9. Place mounds of breadcrumb mixture over the tomatoes, especially covering the crust. You can spread breadcrumb mixture all over, but I like to keep most of the tomatoes uncovered since they are so beautiful. Place sheet pan directly on Baking Steel and bake until pastry is golden brown, approximately 40 to 45 minutes.

  10. Optional: Make egg wash, egg lightly beaten with 1 tablespoon water. Brush crust with egg wash just before baking.

  11. Carefully transfer to a cooling rack.

  12. Drizzle 1 tablespoon olive oil all over tart, sprinkle with basil and flaky sea salt. Serve at room temperature.

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce /  by Judy Kim

by Judy Kim

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce

Yield: 4 servings

Let's be honest, this dish is all about the sauce. Double it, triple it. I know you're going to want to put it on everything!

INGREDIENTS

4 salmon pieces, about 2 pounds

Kosher salt

Freshly ground black pepper

2 garlic cloves, smashed

1-inch piece of unpeeled organic ginger, thinly sliced against the grain

4 tablespoons grapeseed oil

1/4 cup soy sauce

1 teaspoon Sriracha

1/3 cup low-sodium chicken stock

2 tablespoons mirin

1 tablespoon yuzu juice

1 tablespoon sugar

1 scallion, thinly sliced on diagonal

Black sesame seeds

DIRECTIONS

  1. Rinse and dry salmon thoroughly. Place salmon on sheet pan and season with salt and black pepper, set aside.

  2. In the bowl of a mini food processor, add garlic and ginger. Pulse until finely minced. Note: There is a lot of flavor in the skin of ginger, so try to buy organic and just give it a quick wash.

  3. Warm a large saucepan over med heat and add 2 tablespoons grapeseed oil. Sauté garlic and ginger until softened, about 3 minutes. Stir in soy sauce, Sriracha, chicken stock, mirin, yuzu juice and sugar. Bring to a boil and simmer on medium-low until slightly reduced, about 7 to 8 minutes.

  4. Meanwhile, cook soba noodles according to package instructions. Drain and set aside.

  5. In a large skillet over medium-high heat add 2 tablespoons grapeseed oil. When oil is hot but not smoking, place salmon skin side up. Sear on each side until crisp, about 4 to 5 minutes on each side. Flip salmon only once.

  6. Serve salmon skin side up over bed of soba noodles. Spoon sauce over salmon and noodles. Garnish with scallions and black sesame seeds. Serve remaining sauce on the side if desired.

Slow Cooker Short Rib Stew /  by Judy Kim

DELISH

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Flaky Cheddar and Scallion Biscuits /  by Judy Kim

by Judy Kim

Flaky Cheddar and Scallion Biscuits

Yield: 8 to 10,  2 1/2-inch biscuits or 24, 1 1/2-inch biscuits

INGREDIENTS

2 1/2 cups all-purpose flour, extra for rolling

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon flaky sea salt, such as Jacobsen

5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled

1 cup grated white cheddar

1/2 cup thinly sliced scallions

1 1/3 cups buttermilk

1 egg, beaten with 1 teaspoon water

DIRECTIONS

  1. Preheat oven 425°F. Prepare rimmed half sheet or baking dish with parchment paper, set aside.

  2. In a large mixing bowl whisk together flour, baking powder, baking soda and sea salt. Add butter to flour mixture and break it up using your hands or a pastry cutter. I prefer using my hands to create flattened shards of butter. Add cheese and scallions; toss together using your hands until they are all well coated in flour. Make a well in the flour mixture and slowly pour in buttermilk in 2 to 3 batches, mix together using a wooden spoon completely before adding more buttermilk. Switch to your hands when it begins to form a ball of dough; do not overmix. The dough will be slightly sticky. If it's too dry, add a few drops of buttermilk.

  3. Lightly flour a rolling pin and turn dough onto lightly floured surface. Don't add too much flour at once or the dough will dry out, but add flour if the dough becomes too sticky. Roll until dough is about 1-inch thick and fold into thirds. Gently roll dough into rectangular shape. Repeat the folding process 2 to 3 times to create more layers, ending with 1 ½-inch thick dough.

  4. Use biscuit cutter of your choice. Dip biscuit cutter in flour and cut dough with straight down motion; avoid twisting. Cut biscuits as close together as possible to avoid wasting dough. Instead of rolling out remaining scraps together to form one or two last biscuits, try cutting the remaining dough with a smaller biscuit cutter and bake off remaining bits in their odd shapes. They are the perfect snack and will remain tender if they are not re-rolled.

  5. Place biscuits on sheet pan or baking dish. The dough should be touching, it helps ensure even rising. If you have smaller biscuits and scraps, place them on a separate small sheet pan or a mini cast iron pan; the smaller shapes will take less baking time. Lightly brush tops with egg wash, avoid brushing the edges. Optional: skip the egg wash, the cheese will still give it a golden crust.

  6. Bake until golden brown, about 15 minutes. Baking time will vary depending on size of the biscuit. Scraps will take less time, about 10 minutes. Rotate if necessary for even browning, otherwise avoid opening oven during baking.

  7. Serve warm or at room temperature.

Roast Chicken Breast with Meyer Lemon Jus /  by Judy Kim

by Judy Kim

Roast Chicken Breast with Meyer Lemon Jus

Yield: 4 servings

This is the ultimate comfort food, simple roast chicken. Which is great all year round, but when Meyer lemons are available I cannot resist. Meyer lemons and blood oranges are my weakness in the Fall and Winter months. If they are out of season, regular lemons are still great. The lemony jus is my favorite part of this dish, save it for dipping! And if you like cold leftover chicken like me, make extra.

Pro tip: Save the chicken bones and freeze them in a zip lock bag until you have enough to make bone broth. Don’t forget to mark the date. The bones are great for chicken bone broth or add them while making beef bone broth for extra richness and flavor.

INGREDIENTS

4 chicken breasts bone-in, excess fat trimmed

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 meyer lemon, zested and juiced

Flaky sea salt for finishing

2 tablespoons unsalted butter, chilled

¼ cup finely chopped parsley

DIRECTIONS

  1. Preheat oven to 375°F. Rinse chicken and pat dry thoroughly. Drizzle with olive oil; season with 1 teaspoon salt and ½ teaspoon black pepper. Arrange chicken in a single layer on a rimmed sheet pan, skin side up and roast until it start to brown, about 25 minutes.

  2. Turn oven to broil and cook until skin is crisp and deep golden brown, about 3 to 5 minutes. Transfer chicken to a plate to rest.

  3. Set sheet pan on the stove over medium heat; add 1 tablespoon meyer lemon juice or more to taste and 1 teaspoon of zest. Scrape bottom of pan and simmer for 1 minute. Season with flaky sea salt and add splash of chicken stock if you want more sauce. Stir in cold butter until emulsified. Pour jus and crispy bits into a small bowl or into a serving platter.

  4. Finish chicken with flaky sea salt, more meyer lemon zest and parsley. Serve with jus.