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In My Kitchen: A Collection of New and Favorite Vegetarian Recipes Hardcover – March 28, 2017
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From the Publisher
Tomato And Red Pepper Tart In A Yeasted Crust
Makes one 10- or 11-inch tart
A savory jam of sweet late-summer vegetables makes for a very succulent tart. A bit of time is involved since you’re doing it all from scratch, so think of this as a special offering at the table and, by all means, wait until produce is at its best. Late summer is the time to make this, when sweet plump peppers are in the market and roma tomatoes have a chance of actually being good. Winter? Don’t bother.
The time involved in making the filling will give a yeasted dough time to rise; so start the dough first, unless you wish to make the filling hours ahead of time. A yeast-risen dough allows you to use olive oil, and it’s easy to make. Such doughs are angelic to handle plus they end up with golden, sculpted surfaces. However, you must roll it very thin if you don’t want a big doughy crust at the end.
An egg contributes to the strength and suppleness of the dough, but if you don’t eat eggs, you can replace it with 3 tablespoons of water and 1 tablespoon of oil. As for flour, use whatever mixture of flour appeals to you—rye, toasted barley, quinoa, or spelt flour might go into a mix along with wheat flour or a gluten-free mixture.
You will have dough left over. It’s hard to make less, but you can refrigerate it and use it later for impromptu dinner rolls or a pizza crust.
The Yeasted Dough
- 1 package (2¼ teaspoons) active dry yeast
- ½ teaspoon sugar
- ½ cup warm water
- 3 tablespoons olive oil
- 1 egg, lightly beaten
- 3⁄8 teaspoon salt
- 1¾ cups all-purpose flour, white whole-wheat flour, or a mixture, including spelt, rye, or other flours
To Make The Yeasted Dough
Dissolve the yeast and sugar in the water and let stand until it’s bubbly, about 10 minutes. Whisk the oil, egg, and salt together with the proofed yeast, then stir in the flour. When the dough is too stiff to work with a spoon, turn it onto a lightly floured counter and knead until smooth and elastic, about 4 minutes. Add flour to keep it from sticking, but aim to keep the dough on the wet and tacky side. (If you live in a very dry climate, your flour will be extra dry and you may not be able to use entire amount called for.) Set the dough in an oiled bowl and turn it over to coat, cover with a towel or a shower cap and let rise until doubled in bulk, 45 minutes to an hour, depending on how warm your kitchen is.
Turn the dough out. Roll it out into a thin circle (or other shape appropriate to the pan you’re using) and line a tart shell with it. If you’re not ready to fill the tart just then, put in the refrigerator so that it doesn’t continue to rise.
To Make The Tart Filling
Warm the oil over medium heat in a wide skillet, add the onions, and cook until soft, about 15 minutes, stirring occasionally. Add the garlic, tomatoes, and diced peppers along with the crumbled saffron threads and aniseed. Season with ½ teaspoon of salt and a little pepper. Cook for 30 minutes, stirring occasionally, especially toward the end. It should be quite thick. Taste for salt and stir in the basil.
Heat the oven to 400°F. Set the tart shell on a baking sheet. Add the filling to the shell and smooth it out. Use the pepper strips to make a crisscross design over the top. Place the olives in the spaces formed by the peppers. Bake for 35 minutes. Carefully unmold the tart onto a platter and serve warm or at room temperature.
The Tart Filling
- 2 tablespoons olive oil
- 2 large red onions, finely diced
- 2 plump garlic cloves, minced or pounded to a paste
- 1½ pounds ripe roma or other paste tomatoes, peeled, seeded, and chopped
- 3 large red bell peppers, roasted and peeled; 2 diced, 1 cut into thin strips
- A good pinch of saffron threads, if possible
- ¼ teaspoon aniseed
- Sea salt and freshly ground pepper
- 2 tablespoons chopped basil
- 16 Niçoise olives, pitted
“Madison, a doyen of vegetarian cooking, shares her favorite recipes, some of which are revised and revamped to reflect how she cooks today. . . . Her savoy cabbage, leek, and mushroom braise on toast with horseradish cream is hearty and comforting; the roasted cauliflower with romesco sauce and a shower of parsley is almost too beautiful to eat. Madison’s salad of citrus and avocado with lime-cumin vinaigrette and shredded greens is a vibrant blend of acidity, bitterness, and tang. She provides flavors for every palate and every course, including appealing desserts such as olive oil, almond, and blood orange cake; rhubarb-raspberry compote; and walnut nugget cookies. Eye-catching full-color photos further enhance this stellar collection. One glance will quickly show why the dishes here are Madison’s go-to meals, and they will soon become readers’ favorites as well.”
- PUBLISHERS WEEKLY STARRED REVIEW
“Deborah Madison refers to her cooking style as getting simpler and her tastes getting lighter. But it takes the particular ‘simple and light’ wisdom of Deborah Madison and her deep understanding of the beauty of the vegetable to know that this is a world that can sing for itself. With just a little bit of Madison magic to set it on its way.”
—YOTAM OTTOLENGHI, author of Plenty More and Jerusalem
"Madison is terrific at that rare thing: making food that is simultaneously both plain and creative; wholesome yet also inventive and on-trend."
- LOS ANGELES TIMES COOKBOOK OF THE MONTH
"Calling all vegetarians: If you don’t already know Deborah Madison, the time is now. For over 30 years, she’s been churning out cookbooks full of elegant, dependable and totally meat-free dishes. Her latest has plenty of classics, with updated twists to reflect the modern palate—kale, quinoa, chia seeds and nut butters abound."
"Beloved vegetarian icon Deborah Madison gathered her greatest hits along with new dishes to create this recipe compendium."
- MODERN FARMER
"In My Kitchen represents wonderful simplicity and refinement. Madison achieves a state of culinary bliss with an offhand expertise. . . This level of restraint and confidence is what one hopes for but rarely finds in our foodie superheroes.”
- Christopher Kimball, MILK STREET KITCHEN
About the Author
DEBORAH MADISON is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including New Vegetarian Cooking for Everyone and Vegetable Literacy. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.