Crostata di Zucchini (Zucchini Tart)

To make the pasta frolla dough Flour1 1/2 cupsSugar1/4 cupSalt1/2 teaspoonBaking powder1/2 teaspoonButter, unsalted6 tablespoons, cut into 4 piecesEggs1 large, beaten Combine dry ingredients in bowl of food processor and pulse several times to mix. Distribute the pieces of butter evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add beaten eggs and continue … Continue reading Crostata di Zucchini (Zucchini Tart)

Plum Crostata

1 cup flour1 cup almond meal1/2 cup powdered sugar5 oz butter, cold and cut in small pieces1 tablespoon vanilla extract.1 egg white12 plums, halved, pitted and quartered1/4 cup water1/2 cup sugarzest and juice 1 lemon Process the 4 first ingredients until a sandy mixture forms. Add vanilla and egg white to form a dough. Cover … Continue reading Plum Crostata

Chewy Oatmeal Cookies

Adapted from Emily Luchetti’s Fearless Baker, 2011; makes about 30 cookies 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature1 cup brown sugar, packed1/2 cup granulated sugar1 large egg1 teaspoon vanilla extract3 cups old-fashioned oats (not quick-cooking or steel-cut)1 cup All-purpose flour1 teaspoon baking soda1/2 teaspoon kosher salt2 tablespoon whole milk1/2 cup dried apricots1/2 cup walnuts Cream … Continue reading Chewy Oatmeal Cookies

Cauliflower Fritters

Serves  20 1 small head cauliflower (1 3/4 pounds), cut into short 1/2-inch-wide floretsSalt and pepper, to taste1 cup flour1 teaspoon baking powder1 egg1 cup sparkling water1 tablespoon parsley, choppedOlive oil for deep frying (or a mixture of olive and canola oils) Cook cauliflower in a 4- to 5-quart pot of simmering salted water, uncovered, … Continue reading Cauliflower Fritters