baking | Saveur

Sour Cherry Crumble

Stacy Adimando — Mon, 10 Jun 2019 13:03:47 +0000

Photography by Brian Klutch

Whether you call it a crisp or a crumble, this easy recipe from Stacy Adimando requires just a baking dish and a few bowls. Delicious right after it cools, sour cherry crumble is arguably even better the next day for breakfast. Using natural cane sugar—which is less refined and slightly coarser—helps keep it from being overly sweet.

Featured in: Sour Cherries Are Summer’s Greatest, Most Fleeting Gift.

Yield: 8

Time: 1 hour 45 minutes

Ingredients

For the crumb:

1 cup all-purpose flour
¹⁄₂ cup firmly packed light-brown sugar
2 Tbsp. natural cane sugar
¹⁄₂ tsp. ground cinnamon
¹⁄₂ tsp. kosher salt
9 Tbsp. (41/2 oz.) unsalted butter, cut into medium cubes

For filling and serving:

8 cups fresh sour cherries (about 2 lb. 12 oz.)
¼ cup tapioca flour (tapioca starch)
¹⁄₄ cup natural cane sugar
1 tsp. pure vanilla extract
Finely grated zest of ½ small lemon
1 pinch ground cinnamon
1 pinch kosher salt
Vanilla ice cream, for serving

Instructions

Make the crumb: In a large bowl, mix the flour, both sugars, the cinnamon, and salt. Add the butter and squeeze the mixture firmly and repeatedly with your fingers, scooping up the bits from the bottom of the bowl until the mixture feels moist and comes together in golf-ball-size crumbles. Cover the bowl with plastic wrap and refrigerate until firm, about 30 minutes.
When ready to bake, set a rack in the center of the oven and preheat to 350°F. Gently pit the cherries, recruiting help as needed, and transfer to a large bowl. Stir in the tapioca flour, sugar, vanilla, zest, cinnamon, and salt.
Quickly transfer the cherry mixture to a 10-inch ceramic baking dish or pie plate. Sprinkle the topping evenly on top to cover the cherries, crumbling it into smaller pieces as you go.
Bake on a foil-lined, rimmed baking sheet until the juices are thickened, syrupy, and bubbling slowly and the top is lightly golden, about 50 minutes. Remove to a wire rack and let cool completely (or nearly). Serve with vanilla ice cream.

The post Sour Cherry Crumble appeared first on Saveur.

Croissants au Beurre

Chad Robertson — Mon, 18 Mar 2019 22:25:35 +0000

Emma Star Jensen

The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the process of coating a dough with fat and repeatedly folding and rolling it to create layers. Tartine owner Chad Robertson insists on an unsalted, high-fat butter with at least 80 percent fat for laminating his straight-armed versions.

Recipe times may vary drastically depending on environmental factors, so be sure to mind the visual cues before moving on to the next step. If possible, use a scale to measure your ingredients and work in a cool room.

Featured in “How to Make the Best Ultra-Buttery Croissants,” by Kat Craddock.

Ingredients

For the Preferment:

³⁄₄ cup (200 g) 2% milk
¹⁄₂ tsp. (2 g) active dry yeast (not instant)
1 ¹⁄₄ cups (175 g) bread flour

For the Dough:

2 tsp. (8 g) active dry yeast (not instant)
1 ³⁄₄ cups (425 g) 2% milk
5 ¹⁄₄ cups (800 g) bread flour, plus more as needed
¹⁄₃ cup (70 g) sugar
1 tbsp. plus 1 tsp. (22 g) fine sea salt
1 tbsp. (12 g) unsalted butter, melted
5 sticks (585 g) high-fat unsalted butter (look for European-style brands like Plugra, President, or Kerrygold) at room temperature
3 large egg yolks
2 tbsp. heavy cream

Instructions

Make the preferment: In a small saucepan over low heat, warm the milk just enough to take the chill off. (The milk should not feel warm or cold to the touch, 80°–90°.)
Pour the milk into a large bowl, then sprinkle in the yeast and stir to dissolve. Add the flour and mix with a wooden spoon until a smooth batter forms. Cover the bowl with a clean, dry kitchen towel and let the mixture rise until almost doubled in volume, 2½–3 hours at room temperature or overnight in the refrigerator.
Make the dough: Transfer the preferment to the large bowl of a stand mixer fitted with the dough hook. Set the milk, flour, sugar, salt, and melted butter nearby. Add the yeast to the preferment and mix on low speed, stopping to scrape down the sides of the bowl and bring together the ingredients as needed, until the yeast is incorporated and the mixture is an even, well-mixed mass, about 2 minutes. Raise the speed to medium, and while mixing, slowly add half of the milk. Continue to mix until fully incorporated. Turn off the mixer, then add the flour, sugar, salt, melted butter, and the remaining half of the milk. Mix on low speed until a loose dough forms, about 2 minutes. Return the speed to medium and mix until the dough is smooth and cohesive, 2 minutes more. Remove the hook and cover the bowl with a clean, dry kitchen towel. Let rise in a cool place until the volume has increased by nearly half, about 1½ hours.
Transfer the dough to a lightly floured work surface and form it into a rough rectangle about 2 inches thick. Wrap tightly in plastic wrap and refrigerate until chilled through, 3–4 hours.
One hour before laminating the dough, make your butter sheet. Place a large sheet of parchment paper or plastic wrap on a work surface. Add the butter to the center in a neat pile, then cover with a second sheet. Use a rolling pin to flatten and form the butter into a 12×18½-inch rectangle, peeling back the top sheet to manipulate the butter into shape as needed. Refrigerate to lightly chill but not fully resolidify, 5–10 minutes.
Laminate the dough: Lightly flour a work surface. Retrieve and unwrap the dough, then roll it out to a 28×12-inch rectangle. With a long side facing you, peel the top sheet away from the butter and flip it over to cover the left two-thirds of the rectangle. Peel away the other sheet. Fold the uncovered third of the dough over the butter, then fold the left-hand third over the center, as if folding a business letter. With your fingers, push down along the seams on the top and the bottom to seal in the butter. Give the dough a quarter turn so that the seams are perpendicular to you. Roll out the dough once more into a 28×12-inch rectangle, and fold again in the same manner (no need to pinch the seams again). Wrap in plastic wrap and refrigerate for 1 hour to relax the gluten in the dough.
Clean the work surface, dust again lightly with flour, and retrieve the dough. Unwrap and again roll out into a rectangle 28×12 inches. Fold into thirds so that the rectangle measures 9×12 inches and 1½–2 inches thick. Wrap in plastic and immediately freeze on a flat surface for at least 1 hour or up to 1 week. (if frozen for more than an hour, transfer the dough to the refrigerator to thaw overnight before using in the morning.)
Three hours before you are ready to serve, form and proof the croissants: Remove the thawed dough from the refrigerator. Line 3 baking sheets with parchment paper and set aside. Lightly dust a work surface with flour and roll into a 12×40-inch rectangle about 1⁄8 inch thick. Use a straight edge and a paring knife or pizza cutter to carefully trim 1 inch from each of the long sides; save for another use. Cut the remaining dough into 14 triangles, 4 inches at the base and 10 inches tall. Working one at a time, stretch the triangles slightly to extend them to 11 inches. Then, starting at the base, roll each tightly all the way to the tip to form an even, straight-armed croissant shape. Press slightly at the tip to adhere and to make a slightly flattened base for the croissant to rest on. Continue rolling the croissants in this manner, then transfer them, spaced evenly apart and flattened side down on the prepared baking sheets (no more than 6 croissants per baking sheet).
Preheat the oven to 400° and set the racks at least 4 inches apart. (If you only have room for 2 racks, the croissants should be baked in 2 rounds.) Set a large, wide baking dish filled with water on the floor of the oven. Place the baking sheets in a warm, preferably humid spot and let rise until the croissants are puffed, very gassy, and about doubled in size (they should slowly spring back when poked with your fingertip and jiggle slightly like gelatin when the tray is shaken), 60–80 minutes.
In a small bowl, beat the yolks and heavy cream. Brush the risen croissants evenly with the mixture and bake, without opening the oven, until the croissants begin to color, 20–22 minutes. Rotate the pans and continue cooking until evenly golden, 6–8 minutes more. Let cool slightly before serving.

Time To Make The Dough

Making the Dough Christina Holmes

Lead viennoisier, Fausto Echeverria, uses a high-fat, European-style butter from Oregon to laminate Tartine’s croissant dough. First, a thin sheet of butter is laid on top of the dough before it is folded into thirds (1). Then, Echeverria rolls the dough out a second time (2), before folding it again in thirds like a letter (3, 4). After a short rest in the fridge, the folding process is repeated once more. The dough is then rested again for several hours to relax the gluten. After the final rest, the dough can be sheeted out and shaped into croissants, danish, and morning buns.

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The Fluffiest White Bread in the World

Kat Craddock — Mon, 18 Mar 2019 22:27:06 +0000

MATT TAYLOR-GROSS

In spite of plenty of snobbery, tender white bread remains a beloved staple of cuisines all around the world. Editorial director (and ex-professional bread baker) Kat Craddock’s version is aerated and fluffy like North American packaged loaves, but with the enriched chew and structure of French pain au lait. She also borrowed a shaping technique from Japanese and Taiwanese bakers, which results in a delicate, feathery crumb. The result: an ethereally fluffy, generously buttery, and delightfully squishable loaf.

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Featured In: How to Make the Fluffiest White Bread in the World

Yield: 6–8

Time: 4 hours 10 minutes

1 large egg
²⁄₃ cup (160 g.) whole milk at room temperature (about 75°), plus more for brushing
3 tbsp. (40 g.) slightly warmed water (about 85°F)
2 ¹⁄₃ cups plus 1 Tbsp. (340 g.) bread flour
¹⁄₄ cup plus 1 tsp. (60 g.) sugar
1 ¹⁄₄ tsp. (4 g.) instant dry yeast
2 tsp. (6 g.) kosher salt
¹⁄₄ cup (60 g.) unsalted butter, at room temperature
Nonstick baking spray, or a neutral-flavored oil, for greasing

Instructions

In the bowl of a stand mixer fitted with the dough hook, add the egg, milk, water, flour, sugar, yeast, and salt; beat on the lowest speed until a dough begins to form, about 3 minutes. Raise the mixer to the second speed and beat 4 minutes more. (The dough should be smooth and quite sticky). Lower the speed, add the butter, and mix 12 minutes more, using a rubber spatula to scrape down the hook and bowl as necessary.
Lightly grease a medium bowl with nonstick spray, then add the dough. Cover the bowl loosely with plastic wrap and let rest at room temperature until significantly puffed (but not necessarily doubled in volume), about 90 minutes.
Lightly grease a 9-inch loaf pan with nonstick baking spray, then line with parchment paper. Lightly grease the bottom and sides of the parchment paper with more spray.
On a lightly floured work surface, divide the dough into 3 (220-gram) pieces and lightly round them all. Cover the pieces with a clean towel and let rest for 10-15 minutes. Roll one piece into an 11×6-inch rectangle. Fold the two short ends of the rectangle in to meet each other. With the seam side facing up and starting from one of the dough’s shorter ends, roll the resulting rectangle up into a tight cylinder. Set aside, then repeat with the remaining dough pieces.
Transfer the dough pieces crosswise into the prepared loaf pan, being sure to space them evenly.
Preheat the oven to 375°. Meanwhile, lightly cover the loaf with plastic wrap and let rise at room temperature until the dough is just peeking over the rim of the pan, 60-75 minutes. When ready to bake, remove the plastic wrap and brush with milk. Bake until evenly dark golden brown, 35-40 minutes.
Remove and let cool for 15 minutes before using the parchment paper to lift the white bread out of the pan. Transfer to a wire rack to cool completely, at least 1 hour, before slicing.

More Bread Recipes

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Veal and Pearl Onion B’stilla

Suzanne Zeidy — Mon, 18 Mar 2019 22:48:30 +0000

Photography by Belle Morizio

B’stilla, a North African meat pie, is traditionally made with poultry. Cookbook author Suzanne Zeidy‘s take includes veal and caramelized pearl onions. When ordering the veal for this recipe, have your butcher remove the bone.

Featured in: “Lunch at the Desert’s Edge“

Yield: 8

Time: 3 hours

3 Tbsp. olive oil
10 Tbsp. unsalted butter, melted, divided, plus more as needed
1 lb. pearl onions, peeled
2¾-lb. boneless stew veal, cut into 2-in. chunks, patted dry with paper towels
Kosher salt and freshly ground black pepper
1 tsp. freshly grated nutmeg
1 tsp. ground allspice
1 serrano chile, seeded, and finely chopped
4 cups veal or chicken stock
16 phyllo dough sheets (8 oz.), thawed

Instructions

To a large pot set over medium heat, add the olive oil, 2 tablespoons of the butter, and the onions and cook, stirring occasionally, until soft and deep golden brown, about 20 minutes. Using a slotted spoon, transfer to a bowl and set aside. To the empty pot, add the veal and turn the heat to medium-high. Season with salt and black pepper to taste and cook, stirring occasionally, until browned all over, about 12 minutes.
Add the nutmeg, allspice, and chile and cook, stirring frequently, until fragrant, about 1 minute. Add the stock and reserved onions and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook, partially covered and stirring occasionally, until the veal flakes when poked with a fork, about 1 hour 15 minutes. Remove from the heat; when cool enough to handle, coarsely shred the meat, adding it back to the sauce; set aside.
Position a rack in the center of the oven and preheat to 350°F. Using some of the remaining butter, grease a 9-inch springform pan. Line the bottom of the pan with 1 phyllo sheet, letting the excess creep up the sides, then brush with melted butter. Repeat with 7 more phyllo sheets, brushing butter between the layers and rotating each new sheet one quarter turn so that the crust overlaps decoratively.
Using a silicone spatula, spread the veal mixture over the crust in an even layer. Fold the overhanging phyllo down onto the meat and brush with more butter. Drape 1 phyllo sheet on top of the pie, brush with butter, then top perpendicularly with another sheet. Repeat with the remaining sheets, brushing each new layer with butter, then tuck the phyllo corners down the sides of the pan. Brush all over with butter and bake until crackly and golden, about 40 minutes, then transfer to a wire rack to cool for at least 10 minutes before unmolding. Serve warm or at room temperature.

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Raspberry Financiers

Anna Watson Carl — Mon, 18 Mar 2019 22:44:52 +0000

These mini financiers make perfect portable treats for summer get-togethers. They're best eaten the day they're made, but if you want to start them ahead of time, you can make the batter the day before, refrigerate it overnight, and bake them in the morning. Get the recipe for Raspberry Financiers ». Matt Taylor-Gross

These mini financiers from Anna Watson Carl make perfect portable treats for summer get-togethers. They’re best eaten the day they’re made, but if you want to start them ahead of time, you can make the batter the day before, refrigerate it overnight, and bake the little cakes fresh in the morning. Find our most popular summer recipes here.

Featured in: “The Dinner Party: A Rosé Picnic.”

Yield: makes 6 dozen

Time: 45 minutes

10 tbsp. (5 oz.) unsalted butter, melted and cooled, plus more for greasing
½ cups almond flour
¼ cups plus 2 Tbsp. all-purpose flour
¼ cups plus 2 Tbsp. confectioners’ sugar
¼ cups =sugar
¼ tsp. kosher salt
3 large egg whites
1 tbsp. lavender honey
½ tsp. vanilla extract
6 packets 6 oz. fresh or frozen raspberries
Turbinado sugar, for sprinkling

Instructions

Heat the oven to 375°F. Generously grease a financier pan or mini muffin pan with butter.
In a large bowl, whisk together the almond and all-purpose flours, both sugars, and the salt. In a medium bowl, use a whisk or hand beater to beat the egg whites until frothy. Scrape the whites into the dry ingredients, along with the melted butter, honey, and vanilla, then use a silicone spatula to fold gently together until just combined.
Spoon 1 teaspoon of the batter into each mold, and press 1 raspberry into the center of each. Sprinkle the financiers with raw sugar, and then bake until golden, about 15 minutes. Set aside to cool for 10 minutes, then unmold the financiers onto a wire rack to cool to room temperature before serving.

Lulu Peyraud, the Cooking Queen of Provence

Photography by Peter D’Aprix

David Tanis on the tireless home cook and her storied vineyard >

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Jamaican Beef Patties

Vaughn Stafford Gray — Thu, 30 Jun 2022 20:10:41 +0000

PHOTOGRAPHY BY LINDA XIAO; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY SUMMER MOORE

The crescent-shaped patty is the number one fast-food item in Jamaica. The flaky crust is traditionally filled with Scotch-bonnet laced ground beef, herbs, and seasonings. However, you can also find patties made with different fillings ranging from curry goat or jerk chicken to callaloo, ackee and saltfish, or mixed vegetables.

The best patty crusts are made with beef suet, but you can also use a traditional butter-based shortcrust pastry or even a vegan version made with all shortening.

This recipe makes traditional large beef patties, but if you prefer to serve cocktail-sized patties, use a 2½-inch round cookie cutter and half the amount of filling for each one.

Featured in “How to Make Jamaican Beef Patties at Home.”

Ingredients

For the dough:

3 cups all-purpose flour, plus more for dusting
1 tbsp. plus 1 tsp. tsp. Caribbean-style curry powder
1 tsp. baking powder
1 tsp. kosher salt
½ cups cold beef suet (or tallow), coarsely chopped
½ cups vegetable shortening, coarsely chopped

For the beef filling:

1 tbsp. vegetable oil
12 oz. ground chuck (80% lean 20% fat)
¼ cups finely chopped white onion
2 tsp. chopped fresh thyme leaves
1 tsp. finely chopped Scotch bonnet pepper (flesh only, seeds carefully discarded)
1 tsp. freshly ground black pepper
½ tsp. ground allspice
2 garlic cloves, finely chopped
1 scallion, thinly sliced
Kosher salt, to taste
1 cup bread crumbs, preferably homemade, plus more as needed

Instructions

Make the dough: Into the bowl of a stand mixer, sift together the flour, curry powder, baking powder, and salt. Using the hook attachment on low speed, incorporate the suet and shortening into the flour until the mixture resembles small peas or crumbs.
Gradually add ¾ cup of ice water, a tablespoon at a time, mixing continuously until you have a smooth dough that comes together in a ball, with visible flecks of fat. Flatten into a disk, wrap in plastic wrap, and chill for at least 1 hour.
Meanwhile, make the filling: To a large skillet set over medium-high heat, add the oil. When it’s hot and shimmering, add the beef and cook, stirring occasionally to break up any lumps, until no pink remains, 6–7 minutes. Add the onion, thyme, Scotch bonnet, black pepper, allspice, garlic, scallion, and salt to taste. Turn the heat to medium-low, cover, and cook until the onions are soft and the mixture is fragrant, about 20 minutes.
Stir in ¼ cup of the bread crumbs, then add more bread crumbs ¼ cup at a time until all of the liquid is absorbed (about 1 cup in total). The mixture should be moist but not wet. Set aside to cool to room temperature, at least 1 hour.
Position a rack in the center of the oven and preheat to 350ºF. Halve the dough and transfer one of the halves to a floured work surface. (If you’re concerned about staining your countertops with the curry powder in the dough, you may also choose to do this step on a large, lightly floured sheet of parchment paper.) Using a rolling pin, roll the dough to a thickness of ⅛ inch, then use a bowl or round cutter measuring 5 inches in diameter to cut out 6 rounds . Transfer to a parchment-lined baking sheet and refrigerate while you repeat with the remaining dough.
Transfer one dough round to a floured work surface and mound the center with ¼ cup of the filling. Fold it in half to form a crescent shape. Using the tines of a fork, crimp the edges to seal, then transfer to a parchment-lined baking sheet. Repeat with the remaining dough rounds. Bake for 45 minutes, or until the crust is golden, puffed, and flaky.

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Watercress and Ricotta Torte

Frédéric Morin — Mon, 18 Mar 2019 22:37:02 +0000

Photography by Paola + Murray; Food Styling by Jason Schreiber; Prop Styling by Carla Gonzalez-Hart

Montreal chef Frédéric Morin grows his own watercress for this frittata-like tart, packed with the grassy, spicy greens and plenty of cheese.

Featured in: “10 Ingredients We’re Obsessed With.”

Yield: 6-8

Time: 1 hour 15 minutes

Unsalted butter, for greasing
Kosher salt
3 lb. watercress, cleaned, tough stems removed
3¼ cups ricotta
½ cups finely grated Parmigiano-Reggiano, divided
½ tsp. freshly grated nutmeg
4 large eggs plus 4 large egg yolks
2 tbsp. finely grated lemon zest
Freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 325°F. Butter a 9-inch springform pan and set aside.
Fill a large bowl with ice water and set aside. In a pot of salted water, boil the watercress until tender and bright green, 1–2 minutes. Drain, then transfer to the ice water to chill, 1–2 minutes. Drain again, squeezing out as much liquid as possible, then coarsely chop.
In a medium bowl, stir together the ricotta, ¼ cup of the Parmigiano, the nutmeg, eggs, yolks, lemon zest, cooked watercress, and salt and black pepper to taste. Scrape into the springform pan, then use a silicone spatula to smooth the top. Sprinkle with the remaining Parmigiano and bake until nearly set (the center should jiggle slightly when shaken), about 45 minutes. Turn on the broiler and broil until the top is golden brown, about 2 minutes more. Remove from the oven and let stand for at least 5 minutes before serving.

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Chipá Anguyá (Yuca and Cheese Fritters)

Marcela Acosta — Fri, 20 May 2022 20:47:06 +0000

Photography by Paola + Murray; Food Styling by Jason Schreiber; Prop Styling by Carla Gonzalez-Hart

In the Guaraní language, ‘“anguyá tutú” is the name of a gopher that, to the dismay of many farmers and home gardeners, has an insatiable taste for sweet potatoes and yuca (aka cassava, mandioca, and tapioca). The story goes that one day Marcelina Godoy pulled up her root vegetables only to find them all partially eaten. Unable to sell them, she turned them into bite-size cheesy breads and named the recipe after her garden nemesis. Her granddaughter, cook Marcela Acosta, introduced the family recipe at food fairs across her home province of Corrientes in northeast Argentina, where the dish now has a cult following. Acosta recommends eating these hot, and although they are perfect on their own, try pairing them with a sweet and fruity hot sauce. Time-saving hack: The recipe works wonderfully with leftover cooked sweet potatoes.

Featured in: “This Glorious Root Is Northeast Argentina’s Pantry Staple.”

Yield: makes 33

Time: 1 hour 30 minutes

1 small yuca (1 lb.), peeled and cut into 1-in. cubes
2 medium yellow or white sweet potatoes (1 lb.), peeled and cut into 1-in. cubes
½ lb. Tybo cheese (or Monterey Jack), half coarsely shredded, half cut into ½-in. cubes
3½ tbsp. unsalted butter or lard, softened
1 tsp. kosher salt, plus more for sprinkling
2 large eggs
3¾ cups yuca starch, divided, plus more as needed
Vegetable oil, for frying

Instructions

Bring a large pot filled halfway with water to a boil, then add the yuca. Boil for 5 minutes, then add the sweet potatoes, turn the heat to medium-high, and cook until both vegetables are tender when pierced with a knife, about 15 minutes more. Remove from the heat and use a colander to drain (discard the liquid), then spread onto a few layers of paper towels to dry, about 2 minutes. Transfer the vegetables back to the pot and mash until no lumps remain. Cover loosely and cool to room temperature, about 1 hour.
Using a wooden spoon or silicone spatula, stir the cheese, butter, salt, and eggs into the yuca-potato mixture. Add about half of the yuca starch and stir until no white streaks remain. Lightly dust your work surface with yuca flour, then turn the dough out onto it. Start kneading the dough, adding additional starch by the ½ cup as needed until it has a smooth, relatively dry consistency.
Roll 1½ ounces of the dough into a ping pong-size ball, then place on a work surface and use your palms to roll it into a 5-inch snake. Pinch the ends together to make a teardrop shape and set aside; repeat with the remaining dough.
Into a large pot set over medium-high heat, pour the oil to a depth of 2 inches and attach a deep-fry thermometer. When the temperature reads 350°F, add enough anguyá to the oil without overcrowding and fry, turning once, until golden brown all over, about 2 minutes. Transfer to a paper-towel-lined baking sheet, sprinkle with salt, and repeat with the remaining anguyá. Serve hot.

The post Chipá Anguyá (Yuca and Cheese Fritters) appeared first on Saveur.

Chipá Guazú (Cheese and Corn Casserole)

Gisela Medina — Fri, 20 May 2022 20:47:03 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY CARLA GONZALEZ-HART

Corn flour casseroles are enjoyed year round across northeast Argentina and Paraguay, but every spring and summer, when corn is sweet and abundant, this cheesy fresh-corn version becomes a staple. Cook Gisela Wadiana Medina, co-founder of Cocineros del Iberá, a network of more than 100 cooks and food producers across the Argentine province of Corrientes, shares her version: a simple, six-ingredient chipá guazú that lets the sweetness of just-harvested corn shine through.

Featured in: “This Glorious Root Is Northeast Argentina’s Pantry Staple.”

Yield: makes 33

Time: 1 hour 30 minutes

1 small yuca (1 lb.), peeled and cut into 1-in. cubes
2 medium yellow or white sweet potatoes (1 lb.), peeled and cut into 1-in. cubes
½ lb. Tybo cheese (or Monterey Jack), half coarsely shredded, half cut into ½-in. cubes
3½ tbsp. unsalted butter or lard, softened
1 tsp. kosher salt, plus more for sprinkling
2 large eggs
3¾ cups yuca starch, divided, plus more as needed
Vegetable oil, for frying

Instructions

Bring a large pot filled halfway with water to a boil, then add the yuca. Boil for 5 minutes, then add the sweet potatoes, turn the heat to medium-high, and cook until both vegetables are tender when pierced with a knife, about 15 minutes more. Remove from the heat and use a colander to drain (discard the liquid), then spread onto a few layers of paper towels to dry, about 2 minutes. Transfer the vegetables back to the pot and mash until no lumps remain. Cover loosely and cool to room temperature, about 1 hour.
Using a wooden spoon or silicone spatula, stir the cheese, butter, salt, and eggs into the yuca-potato mixture. Add about half of the yuca starch and stir until no white streaks remain. Lightly dust your work surface with yuca flour, then turn the dough out onto it. Start kneading the dough, adding additional starch by the ½ cup as needed until it has a smooth, relatively dry consistency.
Roll 1½ ounces of the dough into a ping pong-size ball, then place on a work surface and use your palms to roll it into a 5-inch snake. Pinch the ends together to make a teardrop shape and set aside; repeat with the remaining dough.
Into a large pot set over medium-high heat, pour the oil to a depth of 2 inches and attach a deep-fry thermometer. When the temperature reads 350°F, add enough anguyá to the oil without overcrowding and fry, turning once, until golden brown all over, about 2 minutes. Transfer to a paper-towel-lined baking sheet, sprinkle with salt, and repeat with the remaining anguyá. Serve hot.

The post Chipá Guazú (Cheese and Corn Casserole) appeared first on Saveur.

Chipá (Yuca and Cheese Bread)

Romina Esquivel — Fri, 20 May 2022 20:47:00 +0000

Photography by Paola + Murray; Food Styling by Jason Schreiber; Prop Styling by Carla Gonzalez-Hart

The word “chipá” (often spelled “chipa”) refers to a family of breads and casseroles made from a combination of mandioca (also known as yuca or tapioca) starch, corn, and cheese. Enjoyed in northeast Argentina and Paraguay, it’s the keystone of a centuries-old food canon that fuses long-standing Guaraní corn dishes with dairy, introduced by Spanish Jesuits. The recipe that follows is the reigning rendition, a simple cheese and yuca bun enjoyed from dawn to dusk, most often alongside a cup of yerba mate.

Featured in: “This Glorious Root Is Northeast Argentina’s Pantry Staple.”

Yield: makes 33

Time: 1 hour 30 minutes

1 small yuca (1 lb.), peeled and cut into 1-in. cubes
2 medium yellow or white sweet potatoes (1 lb.), peeled and cut into 1-in. cubes
½ lb. Tybo cheese (or Monterey Jack), half coarsely shredded, half cut into ½-in. cubes
3½ tbsp. unsalted butter or lard, softened
1 tsp. kosher salt, plus more for sprinkling
2 large eggs
3¾ cups yuca starch, divided, plus more as needed
Vegetable oil, for frying

Instructions

Bring a large pot filled halfway with water to a boil, then add the yuca. Boil for 5 minutes, then add the sweet potatoes, turn the heat to medium-high, and cook until both vegetables are tender when pierced with a knife, about 15 minutes more. Remove from the heat and use a colander to drain (discard the liquid), then spread onto a few layers of paper towels to dry, about 2 minutes. Transfer the vegetables back to the pot and mash until no lumps remain. Cover loosely and cool to room temperature, about 1 hour.
Using a wooden spoon or silicone spatula, stir the cheese, butter, salt, and eggs into the yuca-potato mixture. Add about half of the yuca starch and stir until no white streaks remain. Lightly dust your work surface with yuca flour, then turn the dough out onto it. Start kneading the dough, adding additional starch by the ½ cup as needed until it has a smooth, relatively dry consistency.
Roll 1½ ounces of the dough into a ping pong-size ball, then place on a work surface and use your palms to roll it into a 5-inch snake. Pinch the ends together to make a teardrop shape and set aside; repeat with the remaining dough.
Into a large pot set over medium-high heat, pour the oil to a depth of 2 inches and attach a deep-fry thermometer. When the temperature reads 350°F, add enough anguyá to the oil without overcrowding and fry, turning once, until golden brown all over, about 2 minutes. Transfer to a paper-towel-lined baking sheet, sprinkle with salt, and repeat with the remaining anguyá. Serve hot.

Note: Formed chipá dough can be frozen for up to two months. Bake straight from the freezer, adding about 3 minutes to the cooking time.

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