Miniature Turnovers Or Tartlets

Ingredients

• Hide ingredients for Melted Leeks 1 Melted Leeks (opens in new tab) Melted Leeks
  • 2½ tablespoons butter
  • 3 large leeks, trimmed, halved lengthwise, well cleaned, and thinly sliced
  • 1 cup chicken or vegetable stock or broth or 1 cup water
  • ¼ teaspoon salt
  • 1 sprig fresh thyme or ¼ teaspoon dried thyme
  • ¼ cup dry white wine
  • 2 tablespoons heavy cream
  • (½ teaspoon curry powder or a pinch of grated or ground nutmeg)
  • Salt and black pepper
  • (Minced chives or chopped parsley)

  Sub-recipe steps

  1. Melt in a large skillet over medium-low heat: 2½ tablespoons butter
  2. Add and cook until starting to soften, 4 to 5 minutes: 3 large leeks, trimmed, halved lengthwise, well cleaned, and thinly sliced
  3. Add: 1 cup chicken or vegetable stock or broth or 1 cup water; ¼ teaspoon salt; 1 sprig fresh thyme or ¼ teaspoon dried thyme
  4. Cover and simmer until the leeks are tender, about 5 minutes. Uncover, increase the heat to medium-high, and add: ¼ cup dry white wine
  5. Boil until the liquid is reduced by half, 10 to 15 minutes. Stir in: 2 tablespoons heavy cream; (½ teaspoon curry powder or a pinch of grated or ground nutmeg)
  6. Cook until the cream is absorbed. Discard the thyme sprig, if using, and season to taste with: Salt and black pepper
  7. If desired, garnish with: (Minced chives or chopped parsley)
• Hide ingredients for Mushroom Ragout or Duxelles 1 Mushroom Ragout or Duxelles (opens in new tab) Mushroom Ragout or Duxelles
  • 2 tablespoons olive oil or butter
  • 1 onion, finely chopped
  • 1 pound mushrooms, thickly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 1 to 2 teaspoons chopped rosemary, thyme, oregano, marjoram, or a combination, to taste
  • Salt and black pepper to taste
  • 1½ cups chicken or vegetable stock
  • 2 tablespoons cold butter, cut into pieces
  • 1½ teaspoons balsamic vinegar
  • (Grated Parmesan)
  • Chopped parsley

  Sub-recipe steps

  1. Heat in a large saucepan over medium-high heat: 2 tablespoons olive oil or butter
  2. Add and cook, stirring, until golden, about 8 minutes: 1 onion, finely chopped
  3. Stir in: 1 pound mushrooms, thickly sliced
  4. Cook until they begin to release their liquid, about 5 minutes. Add: 2 garlic cloves, finely chopped; 1 tablespoon tomato paste; 1 to 2 teaspoons chopped rosemary, thyme, oregano, marjoram, or a combination, to taste; Salt and black pepper to taste
  5. Cook, stirring, until the mixture begins to brown, another 5 minutes. Add: 1½ cups chicken or vegetable stock
  6. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Gradually stir in: 2 tablespoons cold butter, cut into pieces
  7. Add: 1½ teaspoons balsamic vinegar
  8. Garnish with: (Grated Parmesan); Chopped parsley
• Hide ingredients for Picadillo, garnished with cilantro leaves 1 Picadillo, garnished with cilantro leaves (opens in new tab) Picadillo, garnished with cilantro leaves
  • 1 pound lean ground beef
  • 8 ounces fresh chorizo
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • Pinch of sugar
  • Pinch of ground cloves
  • 1 bay leaf
  • ½ cup raisins
  • (½ cup slivered almonds)
  • (½ cup pitted green olives, chopped)

  Sub-recipe steps

  1. Add to a large skillet over medium-high heat: 1 pound lean ground beef; 8 ounces fresh chorizo
  2. Cook, crumbling the meat with a spatula, until the mixture is nicely browned, 8 to 10 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of fat from the skillet. Add: 1 onion, chopped
  3. Cook until the onions have softened, scraping up any browned bits off the bottom of the skillet. Return the browned meat to the skillet along with: 2 garlic cloves, minced; 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained; 1 tablespoon cider vinegar; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; Pinch of sugar; Pinch of ground cloves; 1 bay leaf
  4. Simmer, covered, for 30 minutes. Add: ½ cup raisins; (½ cup slivered almonds); (½ cup pitted green olives, chopped)
  5. Cook, uncovered, for 10 minutes more. Remove the bay leaf before serving.
• Hide ingredients for Tapenade 1 Tapenade (opens in new tab) Tapenade
  • 2 cups olives, such as Kalamata or Niçoise, pitted
  • (3 anchovy fillets, rinsed and patted dry)
  • 3 tablespoons drained capers
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice or brandy
  • 2 garlic cloves, coarsely chopped
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a food processor: 2 cups olives, such as Kalamata or Niçoise, pitted; (3 anchovy fillets, rinsed and patted dry); 3 tablespoons drained capers; 3 tablespoons olive oil; 2 tablespoons lemon juice or brandy; 2 garlic cloves, coarsely chopped; 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme; Salt and black pepper
  2. Pulse the mixture to a coarse puree.
• Hide ingredients for Sun-Dried Tomatoes Pesto (for a taste of the 90s) 1 Sun-Dried Tomatoes Pesto (for a taste of the 90s) (opens in new tab) Sun-Dried Tomatoes Pesto (for a taste of the 90s)
  • ⅓ cup chopped, drained oil-packed sun-dried tomatoes
  • Water to cover
  • 1 cup loosely packed fresh basil leaves
  • ⅓ cup grated Parmesan
  • 1 large garlic clove, chopped
  • ¼ cup extra-virgin olive oil
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a small saucepan: ⅓ cup chopped, drained oil-packed sun-dried tomatoes; Water to cover
  2. Bring to a boil, then remove from the heat and let stand for 20 minutes.
  3. Meanwhile, combine in a food processor: 1 cup loosely packed fresh basil leaves; ⅓ cup grated Parmesan; 1 large garlic clove, chopped
  4. Pulse until finely ground. With the machine running, pour into the food processor in a slow, steady stream: ¼ cup extra-virgin olive oil
  5. Drain the tomato mixture, reserving the liquid. Add the tomato mixture to the processor and finely chop. Blend in ⅓ cup of the reserved soaking liquid. Season to taste with: Salt and black pepper
• Hide ingredients for Winter Squash Filling, topped with grated Parmesan 1 Winter Squash Filling, topped with grated Parmesan (opens in new tab) Winter Squash Filling, topped with grated Parmesan
  • 1 medium butternut squash (1½ pounds)
  • ½ cup grated Parmesan (2 ounces)
  • ⅛ teaspoon grated or ground nutmeg
  • Salt to taste

  Sub-recipe steps

  1. Halve lengthwise: 1 medium butternut squash (1½ pounds)
  2. Scoop out the seeds and membranes. Place the halves cut side down in the pan. Bake until tender when pierced with a knife, about 1 hour. Let cool slightly, scoop out the pulp, then pass through a ricer or food mill, or puree in a food processor until smooth. You should have about 1 ½ cups (slightly more or less is fine). Mix the squash with: ½ cup grated Parmesan (2 ounces); ⅛ teaspoon grated or ground nutmeg; Salt to taste
  3. The filling can be covered and refrigerated for up to 4 days.
• Hide ingredients for Caramelized Onions, with blue cheese 1 Caramelized Onions, with blue cheese (opens in new tab) Caramelized Onions, with blue cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 pounds yellow or white onions, thinly sliced
  • 1 teaspoon salt
  • ½ cup dry white wine or water
  • Salt and black pepper to taste

  Sub-recipe steps

  1. Heat in a very large skillet over medium-high heat until the butter is melted: 2 tablespoons butter; 2 tablespoons olive oil
  2. Add: 3 pounds yellow or white onions, thinly sliced
  3. Sprinkle with: 1 teaspoon salt
  4. Cook, stirring constantly, for 15 minutes. Reduce the heat to low to medium-low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. When the residue from the juices has built up in the skillet, add: ½ cup dry white wine or water
  5. Stir and scrape the skillet to dissolve the browned bits. They will immediately mix into the onions, darkening them further. Remove from the heat and season with: Salt and black pepper to taste
  6. QUICK
  7. If you do not need to make such a large quantity of onions or simply do not have an hour to spend properly caramelizing them, prepare Sautéed Onions, adding ½ teaspoon sugar halfway through cooking. When the onions are browned, deglaze the skillet with ¼ cup white wine, scrape up any browned bits, and cook, stirring, until the liquid has evaporated.
• Hide ingredients for Creamed Mushrooms 1 Creamed Mushrooms (opens in new tab) Creamed Mushrooms
  • 4 tablespoons butter or olive oil
  • ½ medium onion, finely diced
  • 1 pound mushrooms, thinly sliced
  • 1 cup heavy cream or crème fraîche
  • 2 garlic cloves, minced
  • 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon chopped parsley

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 4 tablespoons butter or olive oil
  2. Add and cook, stirring, until translucent, about 5 minutes: ½ medium onion, finely diced
  3. Add: 1 pound mushrooms, thinly sliced
  4. Increase the heat to medium-high and cook, stirring often, until the mushrooms release and then reabsorb their juices, about 5 minutes. Add: 1 cup heavy cream or crème fraîche; 2 garlic cloves, minced; 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme; Salt and black pepper to taste
  5. Reduce the heat to medium and simmer until the sauce is slightly thickened. Taste and adjust the seasonings, then stir in: 1 tablespoon chopped parsley
• Hide ingredients for Creamed Spinach 1 Creamed Spinach (opens in new tab) Creamed Spinach
  • 2 tablespoons butter
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 pound spinach (preferably mature), well washed, tough stems trimmed, coarsely chopped
  • ½ cup heavy cream or half-and-half
  • ½ teaspoon salt
  • (4 slices bacon, cooked until crisp and crumbled)

  Sub-recipe steps

  1. Melt in a large skillet over medium heat: 2 tablespoons butter
  2. Add and cook, stirring, until softened, about 5 minutes: 1 small onion, thinly sliced
  3. Add and cook 1 minute more: 2 garlic cloves, minced
  4. Stir in: 3 tablespoons all-purpose flour
  5. Add to the skillet: 1 pound spinach (preferably mature), well washed, tough stems trimmed, coarsely chopped; ½ cup heavy cream or half-and-half; ½ teaspoon salt
  6. Bring to a simmer, cover the skillet, and cook until the spinach is wilted. Uncover and continue to simmer, stirring, until the spinach is cooked and the liquid is thickened. If desired, serve topped with: (Browned Bread Crumbs); (4 slices bacon, cooked until crisp and crumbled); (2 Hard-Boiled Eggs, chopped)
• Hide ingredients for Cream Cheese Pastry Dough 1 Cream Cheese Pastry Dough (opens in new tab) Cream Cheese Pastry Dough
  • 1 cup (125g) all-purpose flour
  • ¼ teaspoon salt
  • 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes
  • 4 ounces (115g) cold cream cheese, cut into cubes

  Sub-recipe steps

  1. Whisk together in a medium bowl: 1 cup (125g) all-purpose flour; ¼ teaspoon salt
  2. Cut in until well blended: 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes; 4 ounces (115g) cold cream cheese, cut into cubes
  3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Roll out as described in Rolling Pie Dough and prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  5. To use for individual pies or tarts, divide the dough into 8 pieces and roll out. Line muffin tins or 3-inch tartlet pans or rings with dough and freeze for 15 minutes or refrigerate for 1 hour. Blind bake at 375°F for 15 to 20 minutes or until dry to the touch and golden brown.
• 1 egg white
• Pinch of salt
• Hide ingredients for Pat-in-the Pan Butter Dough 1 Pat-in-the Pan Butter Dough (opens in new tab) Pat-in-the Pan Butter Dough
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • 1 stick (4 oz or 115g) unsalted butter, cut into 8 pieces, softened
  • 2 to 3 tablespoons (30 to 45g) heavy cream

  Sub-recipe steps

  1. Whisk together in a bowl or process in a food processor for 10 seconds: 1 ½ cups (190g) all-purpose flour; ½ teaspoon salt
  2. Add: 1 stick (4 oz or 115g) unsalted butter, cut into 8 pieces, softened
  3. Mash with the back of a fork or process until the mixture resembles coarse crumbs. Drizzle over the top: 2 to 3 tablespoons (30 to 45g) heavy cream
  4. using the smaller amount of cream to start. Stir or process until the crumbs look damp and hold together when pinched, adding the additional tablespoon of cream if necessary to bring the dough together. To shape and bake, see About Pat-in-the-Pan Crusts.