Williams-Sonoma Taste http://blog.williams-sonoma.com Tue, 24 May 2016 00:56:25 +0000 en-US hourly 1 https://wordpress.org/?v=4.5.2 Ingredient Spotlight: Artichokes http://blog.williams-sonoma.com/ingredient-spotlight-artichokes/ http://blog.williams-sonoma.com/ingredient-spotlight-artichokes/#comments Mon, 23 May 2016 19:00:01 +0000 http://blog.williams-sonoma.com/?p=23823   Don’t be intimidated by fresh artichokes! These thistles may look prickly, but once trimmed and cook, their mild, nutty flavor shines, and they can be simmered, ... read more

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viagra online 50mgs Stewed artichokes

Stewed Artichokes with Garlic and Lemon

 

Don’t be intimidated by fresh artichokes! These thistles may look prickly, but once trimmed and cook, their mild, nutty flavor shines, and they can be simmered, pureed, stuffed, fried, grilled and even shaved and eaten raw. Read on for our best tips for working with the vegetable, then find some simple ways to prepare them this season, straight from the Williams-Sonoma Test Kitchen.

 

Artichokes: Everything You Need to Know

What to Look For

Buy heavy vegetables with tightly closed, olive green leaves and moist, healthy stems. A few purple streaks on the leaves are okay, but limp, brownish globes should be skipped. Baby artichokes should be olive green with tightly closed leaves.

Varieties

While many relish large artichokes, which have offer more vegetable to enjoy, baby artichokes (which are not immature, but simply small ones grown lower down on the plant) are gaining in popularity for their more delicate flavor and texture. Although the baby variety requires some trimming, you won’t need to wrestle with removing the choke, which 
is negligible in the small vegetables—a huge plus in the prepping department. See our one-minute tutorial for trimming baby artichokes.

 

Prepping

To trim, start at the base, and pull off and discard the tough outer leaves until you reach the tender yellow inner leaves. Cut the stem off flush with the bottom of the leaves and discard it, too. Use a serrated knife to slice off the top 1 to 2 inches of the remaining leaves to remove the thorns. Cut the artichoke in half lengthwise through the center. Using a teaspoon, scrape out the furry choke and drop the halves into a bowl of lemon water. If your recipe calls for quartered artichokes, cut each half lengthwise and then drop the quarters into the lemon water.

 

Use only stainless-steel knives and cookware when prepping, since carbon steel, aluminum and cast iron will discolor them soon after they are cut. Don’t be alarmed if they do turn a darker color; the discoloration won’t affect their flavor.

Storing

To store, sprinkle with a few drops of water and stow away in a perforated plastic bag in the coldest part of the refrigerator for up to a week. If you’re cooking them on the same day you buy them, leave them at cool room temperature.

 

Your Artichoke Toolkit

Ingredient Spotlight: Artichokes

 

Recipes

Grilled Artichokes

This recipe for grilled artichokes calls for steaming the vegetables first, then throwing them on the grill to enhance their distinctive earthy flavor. For a more indulgent treat, serve them with mayonnaise, aioli or melted butter.

Artichoke Ravioli

The spring thistle’s vegetal flavor plays a starring role in our elegant Artichoke-Lemon Ravioli, which come with a light, fragrant vegetable broth.

Pot-Roasted Artichokes

Once you’ve schooled yourself in how to prep baby artichokes, use the tender hearts to make chef April Bloomfield’s Pot-Roasted Artichokes with White Wine and Capers.

Simple Preparations

Raw Artichoke Salad

Raw Artichoke Salad: Thinly slice artichoke hearts with a mandoline. Toss with olive oil, plenty of lemon juice, Parmesan shavings, salt and pepper.

Fried Baby Artichokes

Fried Baby Artichokes: Trim and halve baby artichokes and soak in buttermilk. Dredge in a mixture of equal parts regular and semolina flour. Pour 1 inch of canola oil in a pan and heat to 375 degrees F. Fry in batches until golden and crispy. Drain and serve with aioli.

 

Braised Artichokes

Braised Artichokes: Trim, remove chokes and slice into halves. Cover the bottom of a baking dish with lemon slices, top with artichokes and pour in chicken stock or white wine to within 1 inch of dish rim. Season with salt and pepper, seal with foil and bake until tender in a 400-degree F oven.

Artichoke Spread

Artichoke Spread: Pulse cooked artichoke hearts in a food processor with garlic, lemon, olive oil and parmesan cheese. Spread on toasts or sandwiches.

Baked Stuffed Artichokes

Baked Stuffed Artichokes: Trim artichokes; sprinkle with olive oil, salt and pepper. Place in baking dish. Combine toasted bread crumbs, chopped parsley, grated pecorino, olive oil, minced garlic, lemon zest, salt and pepper. Stuff into center and between leaves. Add 1/2 cup water to pan; cover with foil. Bake at 400°F until tender. Uncover; bake until browned.

Marinated Baby Artichokes

Marinated Baby Artichokes: Trim and halve baby artichokes. Blanch until tender. Drain well; cool to room temperature. Place in jar. Add chopped fresh herbs, garlic, lemon zest and chile flakes; cover with olive oil. Refrigerate and use within 1 week.

 

Looking for more artichoke goodness? Find more artichoke recipes and creative ways to prepare spring produce.

 

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Fava Bean and Spinach Pilaf with Fried Halloumi http://blog.williams-sonoma.com/fava-bean-pilaf-with-halloumi/ http://blog.williams-sonoma.com/fava-bean-pilaf-with-halloumi/#respond Mon, 23 May 2016 12:00:43 +0000 http://blog.williams-sonoma.com/?p=39324 Halloumi has a satisfying chewiness, especially when it’s seared in a pan just as you would chicken or another animal protein, which makes it a great ... read more

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Fava Bean and Spinach Pilaf with Fried Halloumi

Halloumi has a satisfying chewiness, especially when it’s seared in a pan just as you would chicken or another animal protein, which makes it a great choice for a meatless Monday meal. A nutty vegetable-packed pilaf turns it into a full meal. If you can’t find fresh fava beans (or don’t want to go to the trouble to prep them), look for frozen, shelled fava beans at natural food markets and stores that carry Middle Eastern foods, then thaw them before adding them to the rice. Alternatively, you could also substitute the same amount of frozen shelled edamame for the fava beans.

 

Fava Bean and Spinach Pilaf with Fried Halloumi

 

2 1/2 lb. (1.25 kg) (about 1 1/4 cups/7 1/4 oz./230 g shelled beans) fava bean pods

1 Tbs. unsalted butter

1/2 cup (2 oz./60 g) slivered almonds

2 Tbs. olive oil

2 leeks, white and light green portions, halved lengthwise and thinly sliced (about 2 cups/6 oz./185 g)

1 tsp. finely chopped garlic

1 1/2 cups (10 1/2 oz./330 g) long-grain rice

3 cups (24 fl. oz./ 750 ml) vegetable broth

1 tsp. dried dill

1/4 tsp. ground cinnamon

1/4 tsp. ground allspice

1 bay leaf

4 cups (8 oz./ 250 g) loosely packed chopped baby spinach

1/2 lb. (250 g) halloumi, sliced into 1/4-inch (6-mm) slabs and patted dry

1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf Italian parsley

2 tsp. finely grated lemon zest

Sea salt and freshly ground pepper

 

Bring a saucepan three-fourths full of water to a boil over high heat. Shell the fava beans, add them to the boiling water, and cook for 2 minutes. Drain the beans and rinse them with cold water. Squeeze each bean free of its tough outer skin. Set aside.

 

In a large saucepan with a tight-fitting lid over medium heat, melt the butter. Add the almonds and cook, stirring, until the butter and almonds are golden-brown and smell nutty, 1 1/2 minutes; scrape into a bowl and set aside.

 

In the saucepan over medium heat, warm the olive oil. Add the leeks and sauté until translucent, 3 minutes. Add the garlic and sauté for 45 seconds. Stir in the rice and cook, stirring constantly, for 1 minute. Add the broth, dill, cinnamon, allspice and bay leaf, and bring to a simmer. Reduce the heat to medium-low, cover and simmer for 10 minutes. Gently fold the favas and spinach into the rice. Cover and cook until the rice is tender, about 8 minutes.

 

Meanwhile, in a nonstick fry pan over medium-high heat, fry the halloumi slices until lightly browned, about 2 minutes per side.

 

Stir the parsley, almonds and lemon zest into the rice. Season to taste with salt and pepper, keeping in mind that the cheese is quite salty on its own. Serve the rice with the halloumi on the side. Serves 4 to 6.

 

weeknight_vegetarian

 

 

Find more simple, healthy meals for every night of the week
in our book Weeknight Vegetarian, by Ivy Manning.

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Grilled Ribs with Brown Sugar Barbecue Sauce http://blog.williams-sonoma.com/grilled-baby-back-ribs/ http://blog.williams-sonoma.com/grilled-baby-back-ribs/#respond Sun, 22 May 2016 12:00:00 +0000 http://blog.williams-sonoma.com/?p=39283 Baby back ribs benefit from both low and slow cooking in the oven and from grilling, which imparts smoky flavor. Here we do both for ... read more

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Grilled Ribs with Brown Sugar Barbecue Sauce

Baby back ribs benefit from both low and slow cooking in the oven and from grilling, which imparts smoky flavor. Here we do both for the best of both worlds. An added bonus? You can cook the ribs in the oven well in advance of serving, then quickly grill them after your guests arrive. For even smokier flavor, you can use the smoking box of your barbecue grill or use a steel grill smoking platform underneath your grill pan.

 

Grilled Ribs with Brown Sugar Barbecue Sauce

 

For the rub:

1/2 cup (4 oz./125 g) brown sugar

2 Tbs. chili powder

2 tsp. kosher salt

1 tsp. smoked paprika

 

2 racks baby back ribs, about 5 lb. (2.5 kg) total

 

For the barbecue sauce:

3/4 cup (6 fl. oz./180 ml) ketchup

1/4 cup (2 oz./60 g) brown sugar

2 Tbs. Worcestershire sauce

1/4 cup (2 fl. oz./60 ml) apple cider

1 Tbs. soy sauce

1 Tbs. Dijon mustard

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. ground cinnamon

Pinch of nutmeg

Large pinch of kosher salt

 

Preheat an oven to 325°F (165°C). Line a rimmed baking sheet with aluminum foil.

 

To make the rub, in a small bowl, stir together the brown sugar, chili powder, salt and paprika.

 

Place the ribs on the prepared baking sheet and spread the rub evenly over both sides of the ribs. Transfer the ribs to the oven and cook, turning the ribs every hour, until the meat starts to pull away from the bones, about 3 hours. Remove the ribs from the oven and let rest for at least 10 minutes or up to 1 hour. At this point the ribs can be finished on the grill or refrigerated up to overnight, if desired. If refrigerated, remove from the ribs from the refrigerator about 1 hour before grilling to allow them to come to room temperature.

 

To make the barbecue sauce, in a saucepan combine the ketchup, brown sugar, Worcestershire sauce, apple cider, soy sauce, mustard, onion powder, garlic powder, cinnamon, nutmeg and salt. Bring to a boil over medium-high heat, then reduce the heat to medium. Simmer the sauce until reduced by half, 4 to 5
minutes. Remove from the heat.

 

Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover the grill and preheat for 5 minutes.

 

Working in batches if needed, place the ribs, meaty side down, on the grill pan and cook just until the fat starts to sizzle, 2 to 3 minutes. Turn the ribs over and cook 2 to 3 minutes more. Transfer to a cutting board and baste with barbecue sauce. Cut between the ribs to separate them and serve hot with the remaining barbecue sauce alongside. Serves 6.

 

Williams-Sonoma Test Kitchen

 

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Saturday Food Section: The House Cracks Down on Olive Oil Fraud, a Chicago Icon Reopens & More http://blog.williams-sonoma.com/food-news-may-21-2016/ http://blog.williams-sonoma.com/food-news-may-21-2016/#respond Sat, 21 May 2016 14:30:16 +0000 http://blog.williams-sonoma.com/?p=39536 Welcome to the weekend. Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. For your perusal, ... read more

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FDA Cracking Down on Olive Oil Fraud

Welcome to the weekend. Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. For your perusal, here’s a curated selection of stories that we’ve been reading this week.

 

  • According to some reports, as much as 80 percent of olive oil in the U.S. could be mislabeled. As a result, the House Agriculture Committee is encouraging the FDA to take measures to crack down on the sale of fraudulent oil. [Saveur]

 

  • This week, Momofuku chef David Chang launched Ando, a delivery-only restaurant startup that allows users to order their meals via a mobile app and have them couriered locally via UberRush. [Business Insider]

 

  • Alinea, Grant Achatz’s three-Michelin-starred, James Beard Award-winning temple of molecular gastronomy, has reopened for business in Chicago after five months of renovations. [Tasting Table]

 

 

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Zucchini, Chile and Red Onion Frittata http://blog.williams-sonoma.com/zucchini-frittata/ http://blog.williams-sonoma.com/zucchini-frittata/#comments Sat, 21 May 2016 12:00:17 +0000 http://blog.williams-sonoma.com/?p=39280 Here, a charred poblano chile adds a smoky flavor to contrast the richness of the eggs and cheese in a frittata that’s equally at home on ... read more

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Zucchini, Chile and Red Onion Frittata

Here, a charred poblano chile adds a smoky flavor to contrast the richness of the eggs and cheese in a frittata that’s equally at home on the brunch table or served as a simple supper. This frittata takes only a few minutes to prepare, but for even quicker cooking, chop the chile and sauté it with the onion rather than charring it. You can also replace the chile with a red, orange or yellow bell pepper. Serve leftovers at room temperature as an appetizer.

 

Zucchini, Chile and Red Onion Frittata

 

1 poblano chile

8 eggs

Kosher salt and freshly ground pepper

1/4 lb. (125 g) white cheddar cheese, coarsely shredded

1 Tbs. olive oil

1 red onion, halved, then sliced

2 zucchini, cut into quarters lengthwise, then sliced crosswise

Chopped fresh cilantro for serving

 

Using tongs or a long fork, hold the chile over the flame of a gas burner, turning it until the skin is evenly blistered and blackened. (Alternatively, place the chile on a baking sheet and broil, turning as needed and watching carefully to prevent burning.) Transfer the chile to a bag and let cool. Rub the charred peel off the chile. Cut the chile in half, remove the seeds and finely chop.

 

In a bowl, combine the eggs, 1/2 tsp. salt and 1/2 tsp. pepper. Beat with a fork to blend. Mix in 3/4 cup of the cheese.

 

In a 10-inch (25-cm) ovenproof fry pan, preferably nonstick, over medium-high heat, warm the olive oil. Add the onion and sauté until almost tender, about 6 minutes. Add the zucchini, sprinkle with salt and pepper, and sauté until tender, about 5 minutes. Mix in the chile. Pour the egg mixture into the fry pan and gently stir to distribute evenly. Reduce the heat to medium-low, cover and cook until the eggs are almost set but still moist in the center, about 10 minutes.

 

Meanwhile, preheat the broiler. Sprinkle the remaining cheese over the frittata. Broil until the eggs puff, the center is springy to the touch and the cheese begins to brown, about 3 minutes. Using a flexible
spatula, loosen the frittata around the edges. Slide the frittata onto a platter and sprinkle cilantro over the top. Serve warm or at room temperature, cutting into wedges. Serves 4.

 

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.

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For a Noteworthy Burger, Try One (or All!) of These Flavor Bombs http://blog.williams-sonoma.com/best-burger-condiments/ http://blog.williams-sonoma.com/best-burger-condiments/#respond Fri, 20 May 2016 16:00:28 +0000 http://blog.williams-sonoma.com/?p=39507 A basic but perfectly-executed hamburger is one of life’s simple wonders, but often it’s the condiments that transform a mainstream dish into something that’s memorable. Unsurprisingly, we love the ... read more

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Best Burger Condiments

A basic but perfectly-executed hamburger is one of life’s simple wonders, but often it’s the condiments that transform a mainstream dish into something that’s memorable. Unsurprisingly, we love the classics—ketchup and mustard are so beloved for a reason!—but we also have a soft spot for some pretty out-of-the-box add-ons, too. Next time you reach for a bun, try dressing first it with one (or all) of these accoutrements. We guarantee the end result will be a burger worth raving about.

 

GuacamoleGuacamole

 

If you’re here to insist that guacamole’s more at home in a taco shell than a burger bun, all we have to say is: Don’t knock it ’til you’ve tried it! This

version has a secret ingredient—celery purée!—that adds a bit of herbaceousness.

PicklesQuick Cucumber Pickles

 

Not all pickle recipes entail the fuss of a home

canning system, with its racks and lifters. In fact, all you need to get started making quick pickles are seasonings, cucumbers, vinegar and a pot for

boiling.

Tomato JamTomato Jam

 

Like ketchup, tomato jam adds a satisfying sweet-sour pucker to any burger. We like the chunky

texture of these spiced preserves, which are tinged with everything from cardamom and allspice to cinnamon and ginger.

Williams-Sonoma Burger Bomb SaucewBurger Bomb Sauce

 

For a time-saver that brings a lot of everything to the table, try our Burger Bomb sauce, a savory condiment made with mayonnaise, dill pickles, ketchup, Worcestershire, spicy brown mustard and spices. Beware, though: Once you get your paws on it, you’ll want to use it on everything from steak sandwiches to chicken tenders.

ColeslawColeslaw

 

Adding coleslaw to your burger boasts many

benefits: Not only does it lend crunch, moisture and bite, but the shredded medley also adds a pop of color to your presentation.

Black TrufflesShaved Truffles

 

For a special-occasion burger indulgence, nothing—absolutely nothing!—beats freshly-shaved black summer truffles. They add a delicately earthy

aroma and nutty flavor that perfectly complements aged beef.

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Quick Dill Pickles http://blog.williams-sonoma.com/quick-dill-pickles/ http://blog.williams-sonoma.com/quick-dill-pickles/#respond Fri, 20 May 2016 12:00:11 +0000 http://blog.williams-sonoma.com/?p=39278 If you think of making pickles as a long, complicated process, you’ll be surprised by how quickly and easily you can make “quick pickles,” which don’t ... read more

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Quick Dill Pickles

If you think of making pickles as a long, complicated process, you’ll be surprised by how quickly and easily you can make “quick pickles,” which don’t keep as long as the old-fashioned variety (you’ll want to eat them within about a week), but also don’t require any special equipment to make. Kirby cucumbers are the most common for pickling as they tend to retain their crunch. You can use this same brine to pickle other vegetables such as blanched cauliflower, carrots, beets or green beans.

 

Quick Dill Pickles

 

3/4 lb. (375 g) Kirby or English cucumbers, cut on the diagonal into 1⁄4-inch (6-mm) slices

1/4 cup (1⁄3 oz./10 g) loosely packed dill leaves, coarsely chopped

1 cup (8 fl. oz./250 ml) distilled white vinegar

2 Tbs. sugar

1 tsp. kosher salt

1/2 tsp. yellow mustard seeds

 

Place the cucumber slices and dill into a heatproof nonreactive bowl.

 

In a small saucepan over low heat, bring the vinegar, sugar, salt and mustard seeds to a low boil. Cook, stirring, until the sugar and salt dissolve. Pour the mixture over the cucumber slices and stir to combine. Let sit at room temperature until the liquid cools completely. Serve immediately or store in the refrigerator in an airtight container for up to 1 week. Makes about 2 cups (10 oz./300 g).

 

BURGER_NIGHT

 

 

For this and more ideas for burgers you’ll want to serve every night of the week,
check out our new Burger Night, by Kate McMillan.

 

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Proof That There’s More to Veggie Burgers Than Mushrooms http://blog.williams-sonoma.com/best-veggie-burgers-recipes/ http://blog.williams-sonoma.com/best-veggie-burgers-recipes/#respond Thu, 19 May 2016 16:00:50 +0000 http://blog.williams-sonoma.com/?p=39521 Just like there’s more to life than work, there’s more to veggie burgers than portobello mushroom caps or frozen meat substitutes. Our favorite meatless burgers ... read more

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Best Veggie Burger Recipes

Just like there’s more to life than work, there’s more to veggie burgers than portobello mushroom caps or frozen meat substitutes. Our favorite meatless burgers are as creative as they come—they utilize everything from legumes to tofu to thistles like artichokes!—and feature bold accompaniments. Here’s all the proof that you need that it’s time to reconsider the vegetable burger.

Black Bean Bruschetta Burgers

Black Bean Bruschetta Burger

There’s a high probability that these black bean burgers, which are made savory with onion, cumin and egg, can be made with ingredients you already have in your pantry.

Chickpea and Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise

Chickpea Burgers

For a Mediterranean flair, slather the chickpea, potato and roasted red pepper patty in this recipe with a generous smear of smoky paprika mayonnaise.

 

Miso Tofu Burgers with Sautéed Chard and Asian Mayo

Miso Tofu Burgers

The secret to this burger’s meaty flavor? Its umami-packed ingredients, like soy sauce and red miso paste. The even-more-surprising secret to the burger’s meaty texture? Weighting the tofu in between plates to remove some of its moisture.

Falafel Burgers with Lemon-Tahini Sauce

Falafel Burgers

In the Mediterranean and Middle East, falafel are often deep-fried and served alongside hummus and other meze. But in this recipe, they prove they’re a worthy burger filling, too. (Bonus: They’re pan-fried, which means they’re healthier!)

Artichoke-Spinach Burgers with Tomato-Feta Topping

Artichoke Burger

We all knew spinach and artichokes make for great dip, but someone made the genius decision to combine them with butter beans to form an excellent and vegetable-driven burger patty. A tomato-feta topping adds plenty of juiciness, salt and acid.

…And if You Must: Portobello Burgers with Caramelized Onion and Tomato-Ginger Jam

Portobello Burger

OK, if you must indulge in a veggie burger that utilizes the portobello, then we insist that you try this incomparable rendition. The savory tomato jam and caramelized onions add a deep, complex flavor and stand in nicely for meat.

 

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Apricot–Brown Sugar Crumble http://blog.williams-sonoma.com/apricot-brown-sugar-crumble/ http://blog.williams-sonoma.com/apricot-brown-sugar-crumble/#comments Thu, 19 May 2016 12:00:10 +0000 http://blog.williams-sonoma.com/?p=39307 Too busy to make a pie? Try a crumble. It has all the same flavors, but there’s no need to mess with a crust: just ... read more

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Apricot–Brown Sugar Crumble

Too busy to make a pie? Try a crumble. It has all the same flavors, but there’s no need to mess with a crust: just spoon the fruit into a baking dish and scatter with the simple crumbly topping. This crumble is delicious on its own, or serve portions with scoops of vanilla ice cream. In the summer, swap in other types of stone fruits, if you like.

 

Apricot–Brown Sugar Crumble

 

Unsalted butter for greasing

 

For the topping:

3/4 cup (4 oz./125 g) all-purpose flour

3/4 cup (6 oz./185 g) firmly packed golden brown sugar

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/2 cup (4 oz./125 g) unsalted butter, at room temperature, cut into pieces

 

For the filling:

2 lb. (1 kg) apricots, pitted and cut into chunks

2 tsp. fresh lemon juice

1/2 tsp. vanilla extract

2 Tbs. all-purpose flour

1/3 cup (3 oz./90 g) granulated sugar

 

Preheat an oven to 400°F (200°C). Butter a 9-inch (23-cm) pie dish.

 

To make the topping, in a bowl, stir together the flour, brown sugar, salt and cinnamon. Scatter the butter over the flour mixture and, using a pastry blender or 2 knives, cut in the butter until it is evenly distributed and the mixture begins to form clumps.

 

To make the filling, in a large bowl, stir together the apricots, lemon juice and vanilla. Add the flour and granulated sugar and toss again to coat the fruit evenly. Transfer to the prepared baking dish and sprinkle the topping evenly over the fruit.

 

Bake until the fruit is bubbling and the topping is golden, about 40 minutes. Let cool on a wire rack for about 20 minutes. Serve warm. Serves 8.

 

Luscious Fruit Desserts

 

 

Find more fresh ideas for pies, cakes, tarts
and more in our new Luscious Fruit Desserts.

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Love Cooking Outdoors? Then Keep These 9 Burger Recipes in Arm’s Reach of Your Grill http://blog.williams-sonoma.com/recipe-roundup-our-top-10-burgers/ http://blog.williams-sonoma.com/recipe-roundup-our-top-10-burgers/#comments Wed, 18 May 2016 22:25:52 +0000 http://blog.williams-sonoma.com/?p=30523 Few summer rituals can top a savory, juicy burger, seared on a hot, smoky grill and dressed up with all your favorite fixings, enjoyed on ... read more

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Best Grilled Burgers Recipes

Few summer rituals can top a savory, juicy burger, seared on a hot, smoky grill and dressed up with all your favorite fixings, enjoyed on a sun-filled day. Today, we’re celebrating National Hamburger Day with some of our favorite recipes featuring different twists on the classic, all guaranteed to shake up your

burger routine.

 

Stuffed Burgers with Pepper Jack CheeseStuffed Burgers with Pepper Jack Cheese
This is the ultimate stacked, mouthwatering burger. Here, beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.
Classic Beef BurgersClassic Beef Burgers
What’s better than a grilled burger? One that includes a savory topping—and here we feature a choice of three. From herbed mayonnaise to grilled onions and gorgonzola, we have something for everyone at the party.
Falafel Burgers with Lemon-Tahini SauceFalafel Burgers with Lemon-Tahini Sauce
Pan-grilling makes these falafel healthier than the fried versions. Serve the patties tucked into pita pockets or on top of a salad of romaine lettuce, tomatoes, olive and cucumbers, and drizzle the lemon-tahini sauce on top.
Burgers with Blue CheeseBurgers with Blue Cheese
Topped with a caramelized onion jam and crumbled blue cheese, these burgers are packed with sweet, tangy flavors. Use the best quality ground beef you can find.
Salmon Satay Burgers with Cucumber-Onion RelishSalmon Satay Burgers with Cucumber-Onion Relish
Satay is an Indonesian dish of grilled and skewered meat or fish. The distinct flavors of grilled and skewered satay — such as lemongrass, cumin and turmeric — help bring new life to traditional salmon burgers.
Lamb Burgers with Mint-Feta PestoLamb Burgers with Mint-Feta Pesto
The smell of lamb burgers cooking over a hot fire is intoxicating. Add a little feta-laced mint pesto and some lightly toasted pita bread, and you have a delicious Greek meal that’s perfect for a casual dinner with friends.
Triple-Chile Burger with Grilled Potato WedgesTriple-Chile Burger with Grilled Potato Wedges
Hatch, serrano, and poblano chiles come together to make a deliciously spicy cheeseburger inspired by the Southwest. Chunky fries with just a hint of heat are the perfect accompaniment.
Turkey BurgersTurkey Burgers
Turkey burgers satisfy a meat craving without weighing you down. Our version features a spice-herb butter and a dollop of barbecue sauce for extra flavor.
Grilled Three-Pork BurgersGrilled Three-Pork Burgers
These burgers, made with ground pork shoulder, chorizo and bacon, pack a serious punch. With all that flavor, they don’t need much manipulation — just a few lettuce leaves and a slice of tomato.

 

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