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Fresh Fig Galette

In my book, it doesn’t get much better than ripe, luscious fresh figs. I covet their arrival in the markets and think their beauty is best appreciated with simple adornment. I serve this galette with sweetened whipped cream, but it would be equally delicious with vanilla or butter pecan ice cream.

Serves 6–8

Crust:

1 cup all-purpose flour

1 cup whole wheat flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon kosher salt

1 stick butter, chilled and cut
into small pieces

½ cup sour cream

Combine flours, sugar, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles small pebbles. Add the sour cream and pulse until the dough comes together. Turn out onto a lightly floured surface and shape into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Filling:

8 ounces goat cheese, softened

3 tablespoons honey, plus
more for drizzling

1–1½ pounds fresh figs, quartered

4 tablespoons sugar, divided,
plus more for sprinkling

1 egg, well beaten, plus
1 teaspoon water

1 cup heavy whipping cream

Heat the oven to 400 degrees. Combine the softened goat cheese with 3 tablespoons of honey in a small bowl and set aside. Gently toss the figs with 2 tablespoons of the sugar in a medium bowl.

Roll out the dough to a ⅛-inch-thick circle. Transfer to a lightly floured baking sheet. Spread the goat cheese on the dough, leaving a 2-inch border. Arrange the figs in concentric circles over the cheese. Fold the edges of the dough up over the outer edge of the figs, gently folding. No need to make it perfect; a galette should be rustic and free-form. Brush the dough with the egg wash and sprinkle the top with a light dusting of sugar.

Bake for 35 to 40 minutes, or until the crust is golden brown. While the galette is baking, whip the cream with the remaining 2 tablespoons of sugar in an electric mixer until stiff peaks form. Drizzle more honey over the warm galette and serve immediately with whipped cream on the side.

Squash and Sweet Potato Soup

This soup requires a bit of time to roast the veggies, but that’s the perfect opportunity to prep the remaining ingredients. A quick puree in the blender yields a smooth, creamy soup that is utterly satisfying on a cool or rainy evening. I like to serve it with tangy sour cream, cracked black pepper, tender microgreens for brightness, and crackers for a bit of crunch, but feel free to include your favorite soup accompaniments, such as chopped nuts, fresh herbs, or a drizzle of great olive oil.

Serves 4

3 tablespoons olive oil, divided

2 pounds butternut squash, halved,
seeds scooped out

2 pounds sweet potato, halved

kosher salt

freshly ground black pepper

1 large yellow onion, chopped

2 celery ribs, cut into ¼-inch dice

2 cloves garlic, minced

1 tablespoon rosemary, finely chopped

1 teaspoon sage, finely chopped

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

4–6 cups low-sodium chicken
or vegetable broth

hot sauce to taste

lemon juice to tasteGarnish (optional):

sour cream, microgreens, and crackers

Heat oven to 375 degrees. Line a baking sheet with parchment paper or foil. Rub 1 tablespoon of olive oil on the cut sides and skin of the squash and sweet potatoes. Season both sides generously with salt and pepper. Place the cut side down on a baking sheet and bake for 40 minutes to 1 hour, until tender when pierced with a fork. Make sure to check larger ends. When cool enough to handle, scoop out flesh and place in a bowl.

Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add onion and celery, and stir until beginning to soften, about 1 minute. Reduce heat to medium and cook until very soft, about 10 minutes. Add garlic, rosemary, sage, and remaining spices. Cook until soft and fragrant, about 1 minute. Add the cooked squash, potato, a nice sprinkle of salt, and 4 cups of broth. Simmer for 30 minutes. Puree the soup in a blender in batches or with an immersion blender. Season to taste with salt, pepper, and a few dashes of hot sauce. Add more broth to reach the desired thickness. If the soup tastes a bit flat, add a squeeze of lemon juice to brighten.

Hanger Steak in a Coffee-Peppercorn Marinade

This steak requires a bit of forethought for marinating a day in advance, but the results are entirely worth it, as the coffee adds a depth of flavor that pairs perfectly with dark meat. Be sure to ask your butcher to remove the long connective tissue that runs down the center of the cut.

Serves 4

1 cup brewed coffee

½ cup red wine

4 tablespoons olive oil, divided

1 tablespoon black peppercorns, crushed in a
mortar and pestle

1 tablespoon maple syrup

1 teaspoon sambal oelek

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt, plus more to season steak

3 cloves garlic, smashed

2½ pounds hanger steak, about 3 pieces

freshly ground black pepper

Combine the coffee, red wine, 2 tablespoons of the olive oil, crushed black peppercorns, maple syrup, sambal oelek, Worcestershire sauce, salt, and garlic in a shallow baking dish or a large Ziploc bag. Add the hanger steak and refrigerate for 12 to 24 hours, turning the steak occasionally.

Remove the steak from the marinade and discard the marinade. Pat the steak dry and season both sides generously with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive and add the steak when the oil is very hot. Cook 4 to 5 minutes or until dark brown. Turn the steak over and cook an additional 4 to 5 minutes for medium-rare or until desired degree of doneness. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain and serve with the kale and farro salad.

Kale and Farro Salad in Fig Balsamic Dressing

Hearty kale softens when tossed in a generous amount of tangy, sweet dressing. Tossed with chewy, nutty farro, this salad is a perfect accompaniment to juicy slices of hanger steak. The farro can also be cooked several days in advance and stored in the refrigerator. Use the extra for other salads or in a vegetable sauté.

Serves 4

1 cup farro

4 cups vegetable or chicken
broth or water

kosher salt

1 large bunch dinosaur kale

freshly ground black pepper

Fig Balsamic Dressing (see below)

1 ounce ricotta salata, shaved

Place the farro and broth or water in a large pot. Bring to a boil and season generously with kosher salt. Reduce to a simmer and cook for 2 hours, until farro is tender, but still a bit chewy. Drain the farro and rinse with cold water and then refrigerate in a tightly covered container until ready to use.

Roll a few leaves of kale at a time into a bundle and slice the leaves into ¼-inch strips. Transfer to a large bowl and season generously with salt and pepper. Add 1 cup of cooked farro and 2 to 3 tablespoons of the Fig Balsamic Dressing. Toss to combine, adding more dressing as needed. Transfer the salad to plates and top with shaved ricotta salata.

Fig Balsamic Dressing:

10 dried figs, stemmed and halved

1 cup water

2 cups dry red wine

1 clove garlic, minced

¼ cup brown sugar

2 tablespoons balsamic vinegar

⅓ cup fruity olive oil

kosher salt

freshly ground black pepper

Place the figs and water in a medium saucepan and bring to a boil. Turn off the burner after 2 minutes and let the figs soak for 15 minutes, until soft. Add the wine and simmer for 20 minutes. Allow to cool. Transfer the mixture to a blender and add the garlic, brown sugar, and vinegar. Blend until well combined. With the blender running, slowly drizzle in the olive oil. Season to taste with salt and black pepper.

OCTOBER | NOVEMBER 2011

As leaves turn rich shades of red, orange, and gold, blustery fall winds sweep in and leave us craving heart-warming dinners. But as long as days are mild and fall sports are in full swing, I like to limit my time in the kitchen and take advantage of the fun outdoors. These recipes are the perfect answer. They’re full of warm, aromatic spices and hearty vegetables to combat the chill creeping in, without requiring long hours by the stove. They come together in dishes that are easy to prep ahead and quick to bring to the table for impromptu gatherings after the game or weeknight evenings soaking up gentle rays of sun in the backyard.