Culture Magazine

34 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 GRILLED HERB AND ONION FLATBREAD WITH MOZZARELLA, GRILLED CARROTS, BRAISED RADISH, AND DANDELION SALAD Written by Leslie Orlandini Warm flatbread, fresh off the grill and topped with garden-fresh veggies and softly torn mozzarella, makes a great lunch. Makes 8 flatbreads FLATBREAD: 1¼ cups warm water 1 teaspoon dry yeast 2 teaspoons kosher salt 1 teaspoon honey 2 tablespoons extra-virgin olive oil, plus more for rising and grilling 1½ cups all-purpose flour 1½ cups white whole-wheat flour 1 tablespoon fresh marjoram leaves, chopped 2 tablespoons red onion, finely diced GRILLED CARROTS: 2-3 large carrots Extra-virgin olive oil, to taste Kosher salt and freshly ground black pepper to taste BRAISED RADISHES: 1 bunch red radishes, cleaned and quartered 1 tablespoon unsalted butter 2 tablespoons apple cider vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper, to taste SALAD: 1 bunch red dandelion, washed, tough stems removed, and cut into 1-inch pieces 1 ball (¾ to 1 pound) fresh mozzarella, gently torn into bite-size pieces 5 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper, to taste FLATBREAD (PART 1): Pour warm water into a medium mixing bowl. With a wooden spoon, stir in yeast to dissolve. Let sit 10 minutes, until mixture starts to foam. Stir in salt, honey, and olive oil. Stir in flours to form a sticky dough. Turn out onto a lightly floured board and knead until smooth. Place in a large oiled bowl and cover with plastic or a kitchen towel. Let rise in a warm place until dough has doubled in size, about 1½ to 2 hours. GRILLED CARROTS: Meanwhile, heat grill on medium. Peel carrots and cut in half lengthwise. Drizzle with olive oil, salt, and pepper. Place carrots on grill and close lid (if using grill pan, cover with a lid or sheet pan). Grill, turning every 4 or 5 minutes, until softened and slightly charred. Transfer to a plate to cool. Cut on bias into 1-inch pieces. BRAISED RADISHES: Combine radishes, butter, vinegar, sugar, salt, and pepper in a small sauté pan. Cook over medium-high heat, until radishes are just tender. Uncover, raise heat to high, and glaze radishes until liquid has reduced by half. Remove from heat and set aside to cool. FLATBREAD (PART 2): When dough has doubled in size, gently remove from bowl using a rubber spatula or dough scraper. Place on an unfloured surface (the oil from the bowl should prevent dough from sticking). Scatter marjoram and onion over the surface of the dough, and with the aid of the scraper or spatula, fold the dough in thirds, as if folding a letter. Give the dough a quarter turn and fold in thirds again. Flatten slightly and cut in half. Cut each half into 4 pieces. With a floured rolling pin, roll each dough portion into a long, thin oval, roughly 4-inches-by-9 inches. Brush or spatter oil on the top of each oval, gently lift, and place directly onto hot grill or grill pan. Grill over medium heat, until nicely browned, about 3 or 4 minutes. Flip with tongs or a spatula and brown other side. Set aside to cool slightly. SALAD: Combine grilled carrots, braised radish, and dandelion in a large bowl. Add mozzarella. Whisk together olive oil, red wine vinegar, salt, and pepper in a small bowl. Pour vinaigrette over salad and toss gently. To serve, place one flatbread on each plate. Top with a healthy handful of salad, making sure each has all elements, equally divided. Serve any extra flatbreads on the side or save for another use. HERBED KALE HAND PIES WITH FETA AND CHEDDAR Written by Elaine Khosrova The small "hand pie" can be filled with all kinds of sweet and savory fillings. Make your own double-crust pie pastry recipe, or take a shortcut and use store-bought rounds sold in the refrigerated section. Makes 8 hand pies 2 tablespoons olive oil ½ cup diced red onion ½ cup diced red bell pepper 1 cup cooked chopped kale, well drained 1 teaspoon dried oregano ¼ teaspoon kosher salt 1 cup grated cheddar ½ cup soft-style feta (try Valbreso), crumbled ½ cup chopped fresh parsley ¼ cup chopped fresh dill 1 egg beaten 1 tablespoon milk 2 12-inch pie crust rounds (12-inch) Black sesame seeds to garnish (optional) Heat oil over medium heat in a large skillet. Add onion and pepper; cook until just softened, about 5 minutes. Stir in kale, oregano, and salt. Cook 5 minutes. Transfer kale mixture to large bowl, and set aside to cool to room temperature. Add cheddar, feta, parsley, and dill, mixing until well combined. In a small bowl, beat together egg with milk to create an egg wash. Heat oven to 375°F. Line a baking sheet with parchment paper. Lay flat one pie crust on work surface and cut it crosswise and lengthwise into 4 equal wedges. Lightly brush the edges of each wedge with egg wash. Spread about ¼ cup of kale mixture on half of each pastry wedge; fold over the other half to enclose the filling, bringing pastry edges to meet each other. Press edges to seal. With the

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