August 20, 2013
This month we welcomed Kerrie Thomas and John Jones of The Next Supper Underground Dining Collective back to the Harvest Room at the market for a local food tasting. If you missed this fantastic event you’re in luck, we’ve got the recipe for you!
2 cups all-purpose flour, plus more for work surface
3/4 cup fine cornmeal, or masa harina
2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening
2 large egg yolks
In a food processor, combine flour, cornmeal, sugar, and salt. Add shortening; process 5 seconds. Add yolks and 3/4 cup water; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured work surface; knead until smooth. Cover, let rest 30 minutes before using.
Roll out dough to 1/8 inch thickness and cut into 3 and1/2 inch circles. Fill with approximately 1 tablespoon of filling (preparation below.) Fold over and crimp edges with a fork. Bake at 400 degrees F for 20 – 25 minutes until golden brown.
1 eggplant, cut lengthwise into 1/2-inch slices, then sliced lengthwise again
1 large zucchini, cut lengthwise into 1/2-inch slices, then sliced lengthwise again
1 yellow squash, cut lengthwise into 1/2-inch slices, then sliced lengthwise again
3 medium tomatoes, cut into 1/2-inch slices
1 large red onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
red wine vinegar to taste
4 tablespoons chopped fresh basil leaves
extra-virgin olive oil, as needed
kosher salt to taste
freshly ground pepper to taste
Preheat the oven to 375 degrees F.
Put the eggplant, zucchini, squash, and tomatoes in a bowl and toss with oil, salt and pepper. Place these vegetables in 1 layer on a baking sheet or baking sheets. Adjust salt and pepper in needed. Roast until the vegetables are soft and pliable, just beginning to brown, about 30 to 40 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle, transfer the vegetables to a cutting board and chop them into a fine dice, or pulse them in batches in a food processor.
Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
Add the roasted vegetables to the pan along with the vinegar and basil. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a bowl.
And again…Roll out dough to 1/8 inch thickness and cut into 3 and1/2 inch circles. Fill with approximately 1 tablespoon of filling (preparation below.) Fold over and crimp edges with a fork. Bake at 400 degrees F for 20 – 25 minutes until golden brown.