NOVEMBER 2018 81Mushroom Toasts with Délice de
Bourgogne
PHOTO P. 78
TOTAL 45 MIN; SERVES 12
For a first bite, Kristen tops toasted brioche
with triple-cream cheese (an ultrarich ver-
sion of brie) and pan-roasted mushrooms.
6 Tbsp. olive oil
1 lb. mixed fresh wild mushrooms
(such as hen-of-the-woods, oyster,
and chanterelle), cut into 1-inch
pieces, divided
9 thyme sprigs, divided
6 large garlic cloves, crushed, divided
11 / 4 tsp. kosher salt, divided
1 tsp. black pepper, divided
5 Tbsp. unsalted butter, softened,
divided
3 Tbsp. finely chopped fresh flat-leaf
parsley, divided, plus more for
garnish
1 Tbsp. sherry vinegar, divided
6 (^1 / 2 -inch-thick) brioche slices, halved
8 oz. Délice de Bourgogne or other
triple-cream cheese, at room
temperature
Pickled pearl onions, thinly sliced
Chopped frisée (white and light
green parts only), for garnish
Snipped fresh chives, for garnish
Fresh lemon juice, for drizzling
Extra-virgin olive oil, for drizzling
- Heat 2 tablespoons oil in a large cast-iron
skillet over high just until smoking. Add
one-third of the mushrooms in a single
layer, and cook, without stirring, until
golden brown, about 3 minutes. Stir in 3
thyme sprigs, 2 crushed garlic cloves,^1 / 4
teaspoon salt, and^1 / 4 teaspoon pepper.
Reduce heat to medium-high, and cook,
stirring occasionally, until mushrooms are
tender and browned all over, about 3 min-
utes. Add 1 tablespoon butter, 1 tablespoon
parsley, and 1 teaspoon vinegar. Cook, stir-
ring occasionally, until mushrooms are
coated in butter, about 1 minute. Transfer
mushroom mixture to paper towels to
drain; discard cooked garlic and thyme. - Wipe skillet clean, and repeat process 2
times with remaining oil, remaining mush-
rooms, remaining thyme, remaining garlic,
(^1) / 2 teaspoon salt, (^1) / 2 teaspoon pepper, 2
tablespoons butter, remaining parsley,
and remaining vinegar. Place all mush-
rooms in a large bowl,and season with
remaining^1 / 2 teaspoon salt and remaining
(^1) / 4 teaspoon pepper. Keep warm or let cool
to room temperature.
- Preheat oven to 350°F. Place brioche
slices in a single layer on a wire rack set
inside a baking sheet. Bake in preheated
oven until lightly toasted, about 8 minutes
per side. Brush with remaining 2 table-
spoons softened butter.- Spread cheese evenly over brioche
toasts. Spoon mushroom mixture evenly
over toasts; garnish with parsley, pickled
onion slices, frisée, and chives. Drizzle with
lemon juice and extra-virgin olive oil.
WINE Crisp sparkling rosé: NV Parigot &
Richard Crémant de Bourgogne Brut Rosé
Roasted Beets and Charred
Green Beans
PHOTO P. 79
ACTIVE 40 MIN; TOTAL 4 HR 30 MIN
SERVES 8An homage to the jarred pickled beets and
bean salad she ate as a kid, Kristen pairs
roasted beets and cast-iron-charred hari-
cots verts with an herby vinegar dressing.3 lb. small to medium-size red beets
8 thyme sprigs
5 Tbsp. extra-virgin olive oil, divided
21 / 2 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 / 2 cup plus 2 Tbsp. grapeseed oil,
divided
1 lb. haricots verts, trimmed, divided
1 /^4 cup apple cider vinegar
2 Tbsp. granulated sugar
1 Tbsp. whole-grain mustard
1 Tbsp. finely chopped fresh oregano
2 tsp. chopped fresh thyme
2 large shallots, thinly sliced on a
mandoline
Roasted hazelnuts, for garnish
Chopped fresh flat-leaf parsley, for
garnish- Preheat oven to 350°F. Toss together
beets, thyme sprigs, 3 tablespoons olive
oil,^1 / 2 teaspoon salt, and^1 / 4 teaspoon pep-
per in a roasting pan or baking dish; cover
tightly with aluminum foil. Bake in pre-
heated oven until beets are tender, about 1
hour and 15 minutes. Remove foil, and let
stand until cool enough to handle. Peel
cooled beets, and cut into wedges. Discard
thyme sprigs. - Heat 1 tablespoon grapeseed oil in a
large cast-iron skillet over high until smok-
ing. Add half of the haricots verts in an even
layer. Cook, without stirring, until charred
on one side, about 2 minutes. Cook, stirring
often, until tender-crisp, about 3 minutes.
Transfer to a plate. Repeat process with 1
tablespoon grapeseed oil and remaining
haricots verts. Sprinkle beans with^1 / 2 tea-
spoon salt and^1 / 4 teaspoon pepper.
3. Toss together beets, haricots verts, vin-
egar, sugar, mustard, oregano, chopped
thyme, and remaining 2 tablespoons olive
oil. Season with remaining 1^1 / 2 teaspoons
salt and remaining^1 / 2 teaspoon pepper.
Cover and refrigerate at least 2 hours or up
to 2 days.
4. Stir together shallots and remaining^1 / 2
cup grapeseed oil in a small saucepan.
Cook over medium-high, stirring occasion-
ally, until golden brown and crisp, about 15
minutes. Using a slotted spoon, transfer
fried shallots to paper towels to drain.
Top salad with fried shallots; garnish with
hazelnuts and parsley.
Buttermilk Biscuits
PHOTO P. 77
ACTIVE 15 MIN; TOTAL 30 MIN; SERVES 10The butter-to-shortening ratio in these bis-
cuits gives them lofty height and rich flavor
while keeping them super moist.7 cups all-purpose flour (about 30
oz.), plus more for work surface
4 tsp. granulated sugar
4 tsp. baking powder
1 Tbsp. kosher salt
1 Tbsp. baking soda
1 cup cold unsalted butter, cubed
1 /^4 cup vegetable shortening
2 cups cold buttermilk
2 Tbsp. heavy cream
1 tsp. flaky sea salt
1 /^4 tsp. black pepper- Preheat oven to 425°F. Line a large
rimmed baking sheet with parchment
paper. - Combine flour, sugar, baking powder,
kosher salt, and baking soda in bowl of a
stand mixer fitted with the paddle attach-
ment. Beat on low speed until combined.
Add butter and shortening, and beat on
low speed until mixture resembles coarse
crumbs and some pea-size pieces of
butter remain, about 3 minutes. Beat in
buttermilk just until incorporated. - Turn dough out onto a lightly floured
surface. Knead and fold dough into thirds,
repeating process until it comes together,
about 5 times. Dust dough and rolling pin
with flour; roll dough into a^3 / 4 -inch-thick
(about 12- x 10-inch) rectangle. Cut dough
rectangle into 10 (3^1 / 2 -inch) squares. Trans-
fer to prepared baking sheet, arranging
dough squares so the edges touch. Brush
with cream, and sprinkle with sea salt and
black pepper. - Bake in preheated oven until golden
brown, about 15 minutes.