brunch

summer grain bowl

/ Julia Kemper Johnson / Leave a comment

 

 

 

 

summer grain bowl

I often wonder why comfort food is reserved only for winter. This dish combines all of the comforts of summer — hearty grains, flavorful vegetables, and fresh herbs — in one unassuming, yet delicious bowl. The recipe makes enough for 2 and can be enjoyed as a healthful and energizing breakfast, lunch, or dinner. Any leftover vegetables are also delicious the next day. 

 

serves 2

for the walnut pesto:

¼ cup whole walnuts, toasted in a dry pan

2 tablespoons torn fresh mint leaves

½ small clove garlic

pinch of salt

2 tablespoons roasted walnut oil (or olive oil)

juice of ¼ lemon

1 tablespoon olive oil 

 

for the bowls:

6 ounces green beans, ends trimmed

1 tablespoon olive oil, plus more if needed

1 medium zucchini, ends trimmed and cut lengthwise into 8 spears

8 cherry tomatoes

2 eggs

1 ½ cups cooked quinoa

fresh mint for garnish

flaky sea salt + freshly ground black pepper

 

 

In a mortar and pestle, grind together the walnuts, mint, garlic, and a generous pinch of salt until coarsely ground and fragrant. Add the walnut oil and lemon juice and stir to combine. Set aside. 

Fill a stockpot with water and bring to a boil. Add the green beans and blanch for 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking. Once cool, remove the beans from the ice water and set aside.

In a cast iron skillet, heat 1 tablespoon of olive oil over high heat. Once hot, add the zucchini spears in one layer and cook, undisturbed, until browned on one side, about 2 – 3 minutes. Flip and cook the spears for another 2 – 3 minutes, until tender. Remove from the skillet and transfer to a mixing bowl. Pour half of the walnut pesto over the warm zucchini and toss to coat. Set aside. 

Add the blanched green beans to the hot skillet, adding more olive oil if necessary, and sauté until just starting char in spots, about 3 – 4 minutes. Remove from the skillet, transfer to a bowl, and pour the remaining walnut pesto over and toss to combine. Set aside. 

Add the tomatoes to the hot skillet and cook, shaking the pan occasionally, until just blistered and warmed through, about 3 – 4 minutes.  Remove from the skillet and set aside. Remove the skillet from the heat. 

To poach the eggs, fill a medium saucepan halfway with water and heat until bubbles start to form at the bottom of the pan, but don’t break the surface. Carefully crack 1 egg into the water and swirl the water gently with a spoon to ensure the egg does not stick to the bottom of the pan. Crack the second egg into the water, gently swirling again. Cook the eggs in the warm water, adjusting the heat as necessary to keep the water just below a simmer, for about 4 – 5 minutes, or until the yolks are cooked to your liking. Use a slotted spoon to remove the eggs, tapping them on a paper towel to remove any excess water before setting them aside. 

To assemble the bowls, divide the quinoa between 2 serving dishes. Arrange the zucchini, green beans, and tomatoes alongside. Top each with a poached egg. Garnish each bowl with a sprig of fresh mint and sprinkle with flaky sea salt and freshly ground black pepper to finish.

  

tomato + ricotta tart

/ Julia Kemper Johnson / 4 Comments

Respond to every call that excites your spirit.

– Rumi

I’m feeling it all right now: nervousness, excitement, anticipation. In two days, what has long been nothing more than a vision will become my reality. In two days, I will be donning my chef whites and stepping into the kitchens of culinary school.

It’s a huge step, and a decision that I (nor Henry) made lightly. As much as I’d like to portray a romantic image of me leaving my job without hesitation and blindly pursuing my passion, it wouldn’t be honest. It took a lot of self-reflection and contemplation. It took long nights of conversation, of financial planning, and preparation. We made sacrifices, and will continue to make sacrifices for a while to come. But, in the end, it’s all worth it.  

We made this decision, together. Henry believes in me – believes in my passion and what I am capable of. But, more importantly, I believe in myself. I’m proud to say that I am acting on the sentiment I so often share here: I’m casting aside my fear and hesitations and letting my ambition and passion take the driver’s seat. I have a choice, and I’m choosing to be brave.

It’s a new path, and one that I’m sure will have its fair share of bumps and unexpected turns. I’m really not even sure where the path will end up. All I know is that it points in the right direction. I hope you’ll stick along for the ride.

tomato + ricotta tart

A crisp, buttery crust, a melt-in-your-mouth rich filling, and bursting, sweet summer tomatoes — does it get any better than that? This tart would be delicious served with eggs for brunch, with lightly dressed greens for dinner, or even packed up for a picnic lunch.

 

ingredients

prepared pastry dough

1 cup whole milk ricotta cheese

1/4 cup grated parmesan cheese

1 egg, separated

1 teaspoon roughly chopped fresh oregano leaves, plus more for garnish

1 teaspoon roughly chopped fresh thyme leaves, plus more for garnish

1 clove garlic, minced

1/4 teaspoon coarse salt, plus more to taste

freshly ground black pepper to taste

1 pound tomatoes, sliced into 1/4-inch-thick pieces [I used cherry tomatoes, but any tomato would do well here]

splash of milk

 

First, prepare the pastry dough

and place in the refrigerator to chill.

After the dough has chilled for at least an hour, preheat the oven to 400 degrees F. On a floured surface, roll out the dough into an 11-inch x 15-inch rectangle (approximately). Roll the dough around the rolling pin and unroll onto a baker’s quarter sheet pan (9-inch x 13-inch) so that the dough is falling over the edges on all sides. If you don’t have a quarter sheet pan, you can use a half sheet and use a folded up piece of aluminum foil to create a false side in the middle of the long edge so that the pan measures 9-inches x 13-inches. Trim the overhanging excess dough, so that the crust reaches just to the top of the edges of the pan [see note below for a fun use for the excess dough]. Cover the pan lightly in plastic wrap and transfer to the refrigerator to chill.

While the dough chills, prepare the ricotta mixture: in a medium bowl add the ricotta, egg white [reserve the yolk for the egg wash later on], oregano, thyme, garlic, salt, and freshly ground black pepper. Mix to thoroughly combine.

Remove the chilled prepared dough from the refrigerator and remove the plastic wrap. Spoon the ricotta mixture into the middle of the tart and use a spatula to spread it evenly over the bottom. Arrange the tomato slices over top of the ricotta and garnish the tart with more oregano leaves and flaked or coarse salt.

In a ramekin or small bowl, beat together the reserved egg yolk and splash of milk. Using a pastry brush, brush the egg wash over the exposed parts of the crust.

Transfer the tart to the preheated oven and bake for 45 – 50 minutes, until the crust is golden brown. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes before cutting into squares to serve. [The tart is delicious served either warm or at room temperature, garnished with more fresh oregano and thyme leaves].

 

for the pastry dough:

2 cups all purpose flour

pinch of salt

12 tablespoons cold unsalted butter, cut into small cubes

1/2 cup plus 2 tablespoons ice water

In a medium bowl, combine the flour and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [the butter pieces should be about the size of large peas]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour before using.

 

*Note: Don’t throw away your pastry dough scraps! Collect and reform them into a disc, and roll out on your floured work surface until about 1/4-inch in thickness. Cut into pieces [triangles, squares, circles, whatever!] and place about 1 – 2 inches apart on a baking sheet. Sprinkle the pieces with cinnamon and sugar and transfer to a preheated 400 degree F oven [you can bake them at the same time as the tomato tart]! Bake until golden brown, about 15 minutes, and cool on wire racks before serving. These are delicious eaten as cookies, or served as a garnish to a bowl of ice cream.

strawberry rhubarb + ginger galette

/ Julia Kemper Johnson / Leave a comment

The first colors of the season have started to find their way to the farmers market. Greens and yellows mostly, but last Saturday, a tinge of red caught the corner of my eye. Following the red back to its source, I spotted a little table of rhubarb, hidden between a gathering of basil plants and a display of forsythia bouquets. The rhubarb was unmarked, just a humble pile of long, green stalks flecked with red at their roots. Amid a sea of people and activity, it stood untouched and seemingly unnoticed. I paused at the edge of the table, feeling as though I had found an undiscovered gem and excited at the prospect of what a bundle of these tart, crisp stalks would become.

It didn’t take long to decide what I would make, as strawberry rhubarb pie has always been one of my favorite Springtime desserts. The unassuming nature of this rhubarb, though, called for something a little more free form and less exacting than pie. A simple, rustic galette came to mind — the flavors of pie without the perfection.

I contemplated the filling as I put together the pastry dough — adding a handful of cornmeal for texture. I envisioned the tart sweetness of the strawberries and rhubarb, and found my imagination craving some brightness and heat. The brightness was easy — some lemon juice and zest would definitely do the trick — but adding heat without overshadowing such simple flavors had me a bit stumped. I rummaged through my pantry, exploring my collection of spices, but nothing seemed right. It wasn’t until a while later, hunched in front of my fridge, that I discovered a leftover nub of ginger root from a previous night’s dinner. I knew the second I spotted it — the sweet warmth of ginger made perfect sense.

Moments later a buttery, sweet aroma filled my apartment as I pulled a beautiful, bubbling galette from my oven. The strawberries and rhubarb had softened, creating a thick  jewel-red jam that peered from the center of a golden crust. A far cry from their unassuming pile on an unmarked table, but exactly where they belonged.

strawberry rhubarb + ginger galette

This galette combines the classic sweet and tart combination of strawberries and rhubarb, with a touch of fresh ginger root for a subtle, but delicious heat. A buttery cornmeal pie crust adds texture and richness. Simple, bright flavors and no fuss — just how a Spring dessert should be.

ingredients:

cornmeal pastry dough

2 cups sliced strawberries

3 stalks of rhubarb, ends trimmed and cut into 1/2-inch pieces [depending on size, should yield about 1 1/2 cups]

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons minced fresh ginger root [this yields a very subtle warmth — if you’re looking for a more assertive heat, add more]

1/2 cup raw cane sugar

1/4 cup unbleached, all-purpose flour

pinch of salt

2 tablespoons unsalted butter, cut into small pieces

1 egg, beaten

vanilla ice cream, for serving

 

First, prepare the cornmeal pastry dough

. While the dough chills, prepare the filling:

Preheat the oven to 400 degrees F.

In a large bowl, combine the sliced strawberries and chopped rhubarb. Add the lemon juice, lemon zest, ginger, sugar, flour, and salt. Mix to combine well. Allow to rest for about 10 minutes. 

Once pastry dough has chilled, on a floured surface, roll out into a large circle [about 15-inches in diameter]. Roll the dough onto your rolling pin and unroll onto a parchment or Silpat-lined large baking sheet. Add the filling to the center of the dough, leaving a 3-inch border. Working around the circle, carefully fold the border of the dough up over the edges of the filling, making sure to seal everything in, but leaving the majority of the filling exposed. 

Using a pastry brush, brush the exposed border of dough with the beaten egg. Dot the exposed filling with the pieces of butter. Transfer to the oven and bake until crust is golden and filling is bubbling, about 50 minutes. Allow to cool for 15 minutes before cutting into wedges. Serve warm with vanilla ice cream.

 

For the cornmeal pastry dough:

2 cups unbleached all-purpose flour

1/2 cup cornmeal

1 teaspoon sugar

1/2 teaspoon coarse salt

12 tablespoons cold, unsalted butter, cut into small cubes

1/2 cup ice water

In a medium bowl, combine the flour, cornmeal, sugar, and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [the butter pieces should be able the size of peas]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes before using.

croissants and pain au chocolat

/ Julia Kemper Johnson / Leave a comment

I hesitated sharing this post with you, as I realize how labor-intensive and unrealistic making croissants at home can be, especially considering the multitude of bakeries that offer high-quality, delicious pastries without any of the work. I also can’t take complete credit for this recipe, as I only slightly adapted it from The Faux Martha, who adapted it from Tartine. And, while this space was once more of a reflection of others’ recipes that I had tried and loved, it has since evolved into an almost exclusive journal of my own recipes  — hence my hesitation to share something I couldn’t truly take credit for. But, after making these croissants, tasting them, and feeling the profound sense of accomplishment in having created them, I couldn’t help but share the process with you.

So, if you ever find yourself at home over a weekend, without many plans, I hope you’ll think to visit this space and try your hand at making croissants. I promise you that biting into a buttery, flaky, warm croissant that YOU have created in your own kitchen, is reward enough for your efforts.

croissants and pain au chocolat

These pastries are the epitome of decadence and comfort. Buttery, flaky, and simply all around delicious. While they are labor-intensive and take almost a full weekend to make, the effort is completely worth it. This is not a process to rush — enjoy the slowness and exactness of it and you will be rewarded.

Slightly adapted from The Faux Martha’s recipe, which she adapted from Tartine.

 

ingredients

preferment

3/4 cup nonfat or lowfat milk

1 tablespoon instant yeast

1 1/3 cup unbleached all-purpose flour

dough

1 tablespoon + 1 teaspoon instant yeast

1 3/4 cup whole milk

5-6 cups unbleached all-purpose flour

1/3 cup granulated sugar

1 tablespoon + 1 teaspoon sea salt

1 tablespoon unsalted butter, melted

roll-in butter

2 3/4 cup (5 1/2 sticks) unsalted butter, cool but pliable

egg wash

4 large egg yolks

1/4 cup heavy cream

pinch of sea salt

 

instructions

Preferment: In a small sauce pan, heat milk until just warm [approximately 80-90 degrees]. Pour into medium bowl and add yeast. Stir until yeast is dissolved. Add flour and stir until a sticky dough forms. Cover with plastic wrap and allow to rise for 2-3 hours, or overnight in the refrigerator.

Dough: [Throughout these steps, try to work the dough as little as possible. An overworked dough will result in a tough croissant]. In a stand mixer with a dough hook, add the preferment mixture and 1 tablespoon + 1 teaspoon instant yeast to the bowl. Mix on low speed until evenly combined, about 1 minute, scraping down the sides if necessary. Increase speed to medium; while the mixer is running, gradually add half the milk and beat for 3 minutes. Reduce speed to low and add remaining milk, 5 cups of flour, sugar, salt, and melted butter. Mix until a shaggy dough forms, about 3 minutes. Allow dough to rest for 15 minutes.

After 15 minutes, set the mixer to low speed and add remaining flour 1/4 cup at a time until dough is smooth and elastic [not sticky or dry]. [You may not need to use all of the flour — I only used 1/4 cup additional]. If you find that your dough becomes too dry, you can add 1 tablespoon of milk at a time until you reach your desired consistency. Transfer dough to a glass bowl and cover with plastic wrap. Allow to rise in a cool place for 1 1/2 hours [dough should double in size].

After 1 1/2 hours, transfer dough to a lightly floured surface. Press into a rectangle, about 2 inches thick. Wrap lightly in plastic wrap and place in refrigerator. Allow to rest for an additional 4 hours.

Roll-in butter: About 3 hours into the dough’s resting period, prepare the butter. Add butter to a stand mixer fitted with a paddle attachment and beat on medium until malleable, about 3 minutes. Wrap butter in plastic wrap and shape into a square, about 1-inch thick. Transfer butter to fridge to chill, but not completely harden.

Laminating process: Remove dough and butter from fridge. Transfer dough to a lightly floured surface and roll out into a 28-inch x 12-inch rectangle. With the longest side of the rectangle closest to you, add the butter square to the left side of the rectangle. Spread butter over 2/3 of the rectangle, leaving the right-most 1/3 of the dough uncovered. Fold dough in thirds, like you would a letter: first folding the right, non-buttered portion over the middle, then the left, buttered portion over. Press the seams together to seal the butter in. This is called a plaque.

Turn the plaque so that the long edge is closest to you again. Roll out into a 28-inch x 12-inch rectangle. Fold dough in thirds again, and wrap lightly in plastic wrap. Return dough to fridge and allow to rest for 2 hours.

After 2 hours, remove dough from fridge and transfer to a lightly floured surface. Roll out dough into a 28-inch x 12-inch rectangle. Fold dough in thirds. The dough should measure 9-inches x 12-inches, and be about 2-inches thick, once folded. Wrap again in plastic wrap, but this time place in freezer to chill for 1 hour.

Assembly: Remove dough from freezer and transfer to a lightly floured surface. Roll our into a 32-inch x 12-inch rectangle, about 3/8-inch thick. [This is not the easiest step — just keep at it!] Using a sharp knife or a pastry wheel, cut long triangles, 4-inches wide at the base and the length of the short side of the rectangle, for croissants. For pain au chocolats, cut 6-inch x 4-inch rectangles.

Line a baking sheet with a Silpat, Silpain, or parchment paper. To shape the croissants, begin with the base of the triangle closest to you and tightly roll away from you, towards the point. Make sure the point sits under the croissant. [I found that it was easiest to stretch my triangles slightly before rolling, so that the croissants weren’t too squat]. To form pain au chocolats, add a chocolate baton or dark chocolate chips in a row along a short side of the rectangle. Beginning with the end with the chocolate, roll tightly away from you into a cylinder, making sure the seam is under the pastry. [Same with the croissants, I felt it was easier to slightly stretch the rectangles before stuffing and rolling. Make sure NOT to over stuff with chocolate, as it will ooze out during baking!]

Place pastries on the lined baking sheet, at least 2-inches apart on all sides. Cover lightly with plastic wrap and allow to rise in a warm, draft-free room for 2-3 hours, or until doubled in size. [At this point, you can retire the pastries to the fridge, and bake them off the next morning, or freeze them and bake them another time. Make sure to defrost frozen pastries on the counter, or in the fridge overnight, before baking].

Egg wash: In a small bowl, whisk together egg yolks, heavy cream, and salt until pale yellow.

Bake: Preheat the oven to 425 degrees F. Using a pastry brush, carefully paint the pastries with the egg wash, being sure to cover all sides. Once pastries are covered, make sure to wipe any drippings off the baking sheet. Allow the egg wash to dry slightly before baking.

Place pastries in oven and immediately turn heat down to 400 degrees F. Bake for 10-12 minutes. Rotate pan and continue to bake for another 10-12 minutes until golden. Remove from oven, and transfer pastries to a wire rack to cool slightly before serving. Make sure to eat warm!

Storage: Once cooled, keep pastries in an air-tight container at room temperature for up to one day. Or, store in an air-tight container in the refrigerator for up to one week. Reheat before serving in a 375 degree F oven for 7-8 minutes.

makes about 14 – 17 croissants