Food & Wine USA - (10)October 2020

78 OCTOBER 2020

PHOTO P. 76

ACTIVE 15 MIN; TOTAL 50 MIN

SERVES 6 TO 8

Smashing steamed potatoes creates

craggy edges that soak up plenty of the

aromatic, sage-infused browned butter.

Pick out similar-sized potatoes to ensure

even cooking.

4 lb. small Yukon Gold potatoes

1 / 2 cup unsalted butter (4 oz.)

1 / 2 cup fresh sage leaves (about^1 / 4 oz.)

Kosher salt, to taste

1. Add water to a Dutch oven to a depth of

(^1) / 2 inch; place a steamer basket in Dutch
oven. Bring water to a boil over high. Place
potatoes in steamer basket. Cover,
reduce heat to medium, and steam until
potatoes are tender, 30 to 35 minutes. Let
cool 10 minutes.

2. Meanwhile, melt butter in a large skil-
   let over medium. Add sage leaves, and
   cook, stirring constantly, until leaves turn
   dark green in spots and butter is light
   golden brown, 4 to 5 minutes. Remove
   from heat.


3. Place potatoes on a baking sheet, and
   gently smash using the bottom of a mea-
   suring cup. Transfer to a large serving
   bowl, and gently toss with sage butter.
   Season with salt to taste. —BRIAN MARCY,
   BIG TABLE FARM, GASTON, OREGON

PHOTO P. 75

ACTIVE 30 MIN; TOTAL 9 HR 45 MIN, PLUS

24 HR CHILLING; SERVES 10 TO 12

Curing the pork shoulder overnight under

a blanket of salt, sugar, and spices makes

for juicy, flavorful meat. Ask your butcher

for pork shoulder with an untrimmed fat

cap (about^3 / 4 inch thick) for this recipe;

the fat will render as the pork slowly

roasts, getting crispy while basting the

meat with its flavorful juices. The fennel

cooks down into a rich and jammy condi-

ment that complements every bite.

1 cup Diamond Crystal kosher salt

1 /^2 cup packed light brown sugar

1 Tbsp. fennel seeds, toasted and

crushed

1 Tbsp. crushed black peppercorns

1 Tbsp. crushed red pepper

1 (8- to 10-lb.) bone-in pork shoulder

(Boston butt) with a thick fat cap

6 cups sliced yellow onion

7 cups sliced fennel

1. Stir together salt, sugar, fennel, black
   peppercorns, and red pepper in a medium
   bowl until blended. Using a sharp knife,
   deeply score fat cap of pork in a ¾-inch
   diamond pattern, cutting through the fat
   but not into the meat. Rub pork shoulder
   with salt mixture, avoiding rubbing mix-
   ture into scored fat. Place pork shoulder
   on a rimmed baking sheet, scored side
   up. Loosely cover with plastic wrap; chill
   24 hours.


2. Preheat oven to 300°F. Line a roasting
   pan with a double layer of aluminum foil.
   Remove pork from refrigerator, and let
   stand 30 minutes. Drain any juices from
   bottom of baking sheet, and thoroughly
   pat pork dry. Brush off any excess salt
   mixture with a paper towel. Place pork, fat
   side up, in prepared roasting pan. Roast
   pork, uncovered, in preheated oven 7
   hours and 30 minutes. Scatter onions and
   fennel around pork, and, using tongs, toss
   in pork drippings. Roast at 300°F until a
   paring knife slides easily through meat and
   vegetables are very tender, about 1 hour
   and 30 minutes. Let pork rest 15 minutes
   before pulling apart with tongs or 2 forks.
   —TIMOTHY WASTELL, CHEF

WINE Generously fruity Pinot Noir: 2018

Big Table Farm Yamhill-Carlton Pinot Noir

ACTIVE 45 MIN; TOTAL 2 HR; SERVES 8

A mix of brown and white rice flours and

arrowroot flour delivers a gluten-free crust

that is flaky, buttery, and crisp. The floral

sweetness from the honey and pears is

nicely balanced by tangy cream cheese.

Be sure to let the galette cool at least 30

minutes to give the filling time to firm up

for easier slicing.

CRUST

1 cup brown rice flour (about 5 oz.),

plus more for dusting

1 / 2 cup sweet white rice flour (about

27 /^8 oz.)

1 / 2 cup arrowroot flour (about 2^1 / 4 oz.)

3 Tbsp. turbinado sugar, plus more

for sprinkling

1 tsp. xanthan gum

1 tsp. fine sea salt

1 / 4 tsp. ground cinnamon

1 cup unsalted butter (8 oz.), cut into

(^1) / 2 -inch pieces and frozen
2 Tbsp. apple cider vinegar, chilled
2 large eggs, chilled
1 / 4 cup ice-cold water
FILLING
4 oz. cream cheese, softened
1 / 4 cup turbinado sugar
1 / 2 tsp. vanilla extract
2 (6-oz.) firm-ripe pears, cut into
(^1) / 4 -inch-thick slices (about 2 cups)
2 Tbsp. raw honey
1 tsp. grated lemon zest plus 1 Tbsp.
fresh lemon juice, divided

1. Place a pizza stone or inverted large
   rimmed baking sheet on middle rack of
   oven. Preheat oven to 400°F. (Do not
   remove stone while oven preheats.)


2. Make the crust: Pulse brown rice flour,
   sweet white rice flour, arrowroot flour,
   turbinado sugar, xanthan gum, salt, and
   cinnamon in a food processor until com-
   bined, about 5 times. Add frozen butter;
   pulse until butter forms pea-size pieces,
   about 6 times. Add apple cider vinegar
   and 1 egg; pulse until incorporated, about
   3 times. Drizzle up to^1 / 4 cup ice-cold
   water over mixture, 1 tablespoon at a
   time, pulsing until mixture is crumbly and
   holds together when squeezed, about 5
   times. Turn dough out into a large bowl;
   use your hands to bring dough together
   (do not knead). Divide dough in half;
   pat each half into a 5-inch disk. Wrap
   each disk in plastic wrap; refrigerate 30
   minutes.


3. Meanwhile, make the filling: Whisk
   together cream cheese, turbinado sugar,
   and vanilla in a small bowl until smooth.
   Set aside.


4. Remove 1 dough disk from refrigerator
   (reserve remaining dough disk for another
   use). Let stand at room temperature 5
   minutes. Unwrap dough; place on a large
   piece of lightly floured parchment paper.
   Dust top of dough with brown rice flour,
   and roll dough into a 12-inch circle. Slide
   parchment with dough onto a rimmed
   baking sheet. Spread cream cheese filling
   on dough, leaving a 2-inch border.


5. Toss together pears, honey, and lemon
   juice in a medium bowl until coated.
   Arrange pears in concentric circles over
   cream cheese filling, with slices slightly
   overlapping, leaving any liquid in bowl.
   Whisk remaining egg in a small bowl until
   smooth. Lightly brush egg over dough
   border. Using a small offset spatula, lift
   and gently fold edges of dough over fill-
   ing, pleating edges. Brush edges of dough
   with beaten egg, pinching to seal any
   cracks. Sprinkle turbinado sugar evenly
   over dough.


6. Place baking sheet on hot pizza stone
   in preheated oven, and bake until crust
   is golden brown, about 25 minutes. Let
   stand at room temperature 30 minutes.
   Garnish with lemon zest. —SARAH ANN
   HAHN, GLUTEN-FREE COWGIRL

MAKE AHEAD Freeze remaining

dough disk up to 1 month.

NOTE Find alternative flours and

xanthan gum at amazon.com.