vegetarian

Salted Rye Shortbread

July 1, 2020 By Courtney West Leave a Comment

Nutty and earthy rye flour and a sprinkle of flaky sea salt elevates these humble vegan shortbread cookies. You only need 5 ingredients to whip up a batch to enjoy!

There’s such beauty in simplicity. Cooking and baking doesn’t have to be complicated to be delicious. Sometimes all it takes it fresh, local ingredients and a simple preparation to let those flavors shine through. Have you ever plucked a perfectly ripe tomato off the plant and eaten it while it’s still warm from the sun? It’s perfection! And yet, you’ve done nothing to it but pop it into your mouth.

Over the past few years I’ve noticed a trend towards simplicity in my approach to cooking and baking. I think working with local farms has a large part in it. It’s something that just makes sense when you’re working with fresh, local ingredients. Take this shortbread for instance. At its core, it’s only 3 ingredients: flour, butter, and sugar. After a brief time in the oven, those 3 ingredients yield a lovely cookie!

I ordered a bag of whole grain Danko Rye flour from Barton Springs Mill a little while back and was saving it for a recipe in which I’d still be able to taste its nutty and earthy flavor. I figured a simple shortbread would be perfect and here we are! I used a cultured vegan butter (Miyoko’s is my favorite) and decided to add in a bit of vanilla and a sprinkle of coarse sea salt. These humble cookies make a lovely addition to a cup of coffee or tea. I highly recommend setting out an indoor picnic to enjoy them like I did 🙂

Salted Rye Shortbread

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Author: Courtney West
Total Time: 20-22 minutes
Yield: 14-16 cookies
Diet: Vegan

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Description

Nutty and earthy rye flour and a sprinkle of flaky sea salt elevates these humble vegan shortbread cookies. You only need 5 ingredients to whip up a batch to enjoy!

Ingredients

50g cane sugar
100g vegan butter, softened to room temp (I use Miyoko’s)
1 tsp vanilla extract
150g rye flour (I used stone ground Danko Rye from Barton Springs Mill)
coarse sea salt for sprinkling such as Maldon

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Instructions

In a stand mixer or with a hand mixer, cream the sugar and softened butter together until fluffy and the sugar has dissolved. This will take 2-3 minutes in a stand mixer on medium low speed. Mix in the vanilla. With the mixer on low, slowly add the flour. Stop the mixer once a crumbly dough forms.

Dump out the dough onto a piece of parchment or plastic wrap. Using your hands, shape it into a log that is about 6 inches long and about 2 inches in diameter. Wrap the log, then place it in the fridge to chill for at least one hour. You can easily do this part a day ahead of time if you like.

Pre-heat your oven to 350 degrees and line a standard baking sheet with parchment or a silicone baking mat. Remove the dough from the fridge and unwrap it. Using a very sharp knife, carefully slice the dough log into rounds that are roughly 1/4-inch thick in diameter. Place the slices of dough onto the prepared baking sheet. Sprinkle the tops with a bit of coarse sea salt. Bake for 10-12 minutes or until the bottom edges are just beginning to get a hint of color. Cool at least 15 minutes on the baking sheet before moving the cookies to a rack to cool completely.

Notes

This recipe is based off the shortbread baking ratio which is 1 part sugar to 2 parts fat (butter) to 3 parts flour. The glorious thing about baking with ratios and weights is that you can easily sub in something of equal weight and still have great results. So, if you’d like, you can use standard all purpose wheat flour or even regular butter. I haven’t tested this with an all-purpose gluten free flour mix yet so I can’t vouch for it.
If you are using an unsalted butter, make sure to add a pinch or two of salt to the shortbread dough.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: dessert

Herbed Polenta with Balsamic Roasted Tomatoes & Macadamia Ricotta

May 20, 2020 By Courtney West 4 Comments

Summer tomatoes are roasted in the oven with balsamic vinegar to draw out and caramelize their natural sugars. These sweet and tangy roasted tomatoes are served atop a pillowy bed of herb-flecked polenta and topped with a dollop of creamy homemade macadamia ricotta. This dish is a true celebration of the summer season!

And now for a little haiku appetizer before we get to the recipe 🙂

round and oblong orbs

hanging heavy on the vine

tomato season

Herbed Polenta with Balsamic Roasted Tomatoes & Macadamia Ricotta

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Author: Courtney
Total Time: 50-55 minutes
Yield: 4 servings
Diet: Vegan

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Description

Ripe summer tomatoes are roasted in the oven with balsamic vinegar to draw out and caramelize their natural sugars. These sweet and tangy roasted tomatoes are served atop a pillowy bed of herb-flecked polenta and topped with a dollop of creamy homemade macadamia ricotta. This dish is a true celebration of the summer season!

Ingredients

for the macadamia ricotta

1 cup raw macadamias
1 1/2 tbsp nutritional yeast
zest and juice of 1 small lemon
scant 1/2 tsp finely ground sea salt
1/2 cup water

for the balsamic roasted tomatoes

quart of small tomato varieties such as cherry, grape, or plum (I did a mix of Sungold and Juliet varieties)
2 tbsp balsamic vinegar
2 tbsp olive oil
finely ground sea salt to taste (I used between 1/4 and 1/2 tsp)

for the polenta & assembly

1 can of full fat coconut milk
2 cups water
1 large garlic clove, grated with a microplane or very finely minced
finely ground sea salt to taste, about 1 tsp
1 cup dry polenta (I used this one from Barton Springs Mill made with Texas-grown red corn)
2 tbsp finely chopped fresh chives, plus extra for garnish
2 tbsp finely chopped fresh basil, plus extra for garnish

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Instructions

Start the ricotta either the night before or the morning of the day you’d like to make the dish. Cover the macadamias with water and allow them to soak at room temperature for 4-6 hours. Once they’ve soaked, drain and rinse them and add them to a blender along with the remaining ingredients. Blend until thick and creamy. Taste and add more salt if needed. Store in an airtight container in the fridge. This can be made in advance if needed.

To make the roasted tomatoes, preheat your oven to 400 degrees. Cut your tomatoes in half and add them to a large baking dish (at least 9×13 or larger). Drizzle the tomatoes with the vinegar and oil and sprinkle with the salt. Mix the tomatoes so that the ingredients are evenly dispersed. Roast the tomatoes in your preheated oven for 35 to 40 minutes or until they are soft and the edges are beginning to caramelize.

While the tomatoes are roasting, you can make the polenta. Add the coconut milk and water to a pot and set it over medium heat. While the liquid is coming to a simmer, add the garlic and the salt. Once the liquid reaches a simmer, gradually whisk in the polenta. Keep whisking until the polenta starts to thicken and sputter (this will take about 5-7 minutes). Once this happens, turn the heat down to low and cover the pot. Set a timer and let the polenta cook for 15 minutes covered then remove it from the heat. Stir in the fresh herbs then taste the polenta and add more salt if needed.

To serve, ladle a healthy portion of polenta into each bowl. Spoon a heap of the roasted tomatoes and their juices on top, then finish with a dollop of the macadamia ricotta. You can add a sprinkle of fresh basil and/or chives on top if you like.

Notes

Make sure you factor in time to soak the macadamia nuts! If you want you can make the ricotta a day or two in advance if that helps to streamline things. As for the tomatoes and polenta, once you get the tomatoes in the oven, get to work on the polenta and it should be done around the time the tomatoes are.

Prep Time: 15 minutes
Cook Time: 35-40 minutes