The Hand Off: Lemony Pea Shoot And Ricotta Canapes + Giveaway
Today we have a very special treat for you – in addition to the fabulous conclusion to Megan’s baguette making adventure, we have a giveaway from a RecipeRelay favorite: King Arthur Flour. The details and rules of the contest can be found at the bottom of this post. King Arthur Flour is a Vermont based, employee owned flour manufacturer that has been in operation since 1790! King Arthur takes flour making and baking very seriously, providing support for bakers far and wide through bakery education classes, over 1500 free recipes, and an online community, The Baking Circle. If you love baking, you’re going to want to enter this contest, if you don’t love baking… well, once you’ve read Megan’s post we think you’ll be converted!
By Megan Chromik
On Tuesday I filled you in on my idea to bake baguettes and make crostini spread with ricotta and topped with pea shoots – an idea inspired by Sarah’s fried tofu with spring vegetables. Well, the plan morphed one more time when I had my fresh baguettes baked and sitting in front of me. I couldn’t bear the thought of slicing and toasting the fresh, soft bread, so I simply sliced it and made canapés instead of crostini. One of the most thrilling parts of sampling the finished product was knowing that I had actually baked the bread from scratch and was eating it the same day it came out of the oven. Below I have included the recipe for the canapés and the baguettes. Home made baguettes tasty as they are, are not mandatory.
CLICK HERE for the full post, recipe & giveaway info!
I considered making the ricotta from scratch as well, but I have learned that it’s best to stick with one major cooking project and simplify the rest. Instead of tackling two enormous kitchen projects, I decided to focus on the bread and rely on a local source for the ricotta.
And actually, baking the bread is the most time-consuming part of this whole recipe. The rest consists of seasoning the ricotta, making a simple dressing, and assembling the canapés.
Lemony Pea Shoot And Ricotta Canapes
Prep time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Yield: 36 canapes
- 3 classic baguettes (recipe below)
- Zest and juice from 1 lemon
- 16 ounces ricotta (drained overnight if necessary
- Salt and pepper
- 4 tablespoons olive oil
- 3 ounces pea shoots
- Slice the baguettes on a slight diagonal to get about 12 Â¼-inch thick slices from each. Lay the slices on a large platter or a few plates.
- In a medium bowl, stir the lemon zest into the ricotta, and season with salt and pepper. Set aside.
- Pour the lemon juice in a small bowl, and whisk in the olive oil. Season with salt and pepper.
- Place the pea shoots in a large bowl, and toss them with the lemony dressing.
- Spread a layer of ricotta on each slice of baguette and top it with a small handful of the pea shoots. Repeat until you have topped all of baguette slices.
Classic Baguettes (adapted from King Arthur Flour)
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 20 hours
Yield: 3 baguettes
- 1/2 cup cool water
- 1 cup (4 1/4 ounces) all-purpose flour
- 1/16 teaspoon instant yeast
- All of the starter
- 1 teaspoon instant yeast
- 1 cup lukewarm water
- 3 1/2 cups (14 3/4 ounces) all-purpose flour
- 1 1/2 teaspoons salt
- Make the starter: Mix the starter ingredients in a medium bowl until smooth. Cover with plastic wrap, and leave the starter out at room temperature overnight (or about 14 hours).
- Prepare the dough: In the bowl of a stand mixer fitted with the dough hook, combine the starter, yeast, water, flour, and salt. Run the mixer on low until the dough is smooth and soft with a somewhat rough surface, about 5 minutes.
- Place the dough in a large, lightly buttered bowl, and cover it with lightly buttered plastic wrap. Let the dough rise for 3 hours. After 1 hour and 2 hours, gently deflate the dough and turn it over. (You don’t want to “punch down” the dough — I learned this at a King Arthur Flour baking class.)
- Turn the dough out onto a lightly buttered counter top. Divide the dough into three pieces. (I weighed the pieces to divide them more evenly; each weighed almost 300 grams.) Shape each piece into a slightly flattened oval. Cover the pieces with lightly buttered plastic wrap, and let them rest for 15 minutes.
- Meanwhile, lay a dish towel in a 12-by-17-inch sheet pan and rub it with flour. You’ll put your shaped baguettes on the towel and coddle them in the folds of the towel. Line another 12-by-17-inch sheet pan with parchment. (You’ll use this pan to bake the baguettes on.)
- Shape the dough: Working with one piece at a time, flatten the dough, fold it in half lengthwise, and seal the edges with the heel of your hand. Flatten the dough again, fold it in half lengthwise, and seal the edges with the heel of your hand. Then with the seam side down, gently roll the dough into a 15-inch log. (Repeat with remaining two pieces.)
- Transfer the logs to the sheet pan with the floured towel. Cover them with lightly buttered plastic wrap, and let them rise until they become puffy, 60 to 90 minutes.
- Preheat oven to 450 degrees. Roll or carefully lift the baguettes onto the sheet pan lined with parchment. Make sure to turn them floured side down. Spritz the baguettes with water. If you don’t have a spritzer, do what I did: Fill a small bowl with water, dip your fingertips in the water, and flick the baguettes with the water. Also, fill a pan with ice cubes and place it on the bottom rack in the oven. (This will create some steam; the steam is what helps the baguettes develop a crackly-crisp crust.)
- Using a very sharp knife held at a 45-degree angle, make three 8-inch vertical slashes in each baguette. (I should have angled mine just a bit more.)
- Transfer the sheet pan to the oven, and bake the baguettes for 25 minutes. (I rotated the sheet pan after 15 minutes.) Turn off the oven and leave it open a crack, and let the baguettes cool in the oven for a very crispy crust. Otherwise, transfer them to a rack to cool.
These ricotta and pea shoot canapés just screamed spring to me, and the fresh baguettes really took this simple appetizer over the top.
King Arthur Giveaway details:
One winner will receive-
- 5-lb. bag of King Arthur Unbleached All-Purpose Flour
- 5-lb. bag of King Arthur Unbleached Bread Flour
- 1-lb. bag SAF Instant Yeast
- Dough Whisk
- Contest is open to continental U.S. and Canada residents only.
- To be eligible please leave a comment below containing about your favorite recipe that incorporates bread.
- Comments will be open until tomorrow evening, May 19th at 10pm EST.
- A winner will be drawn at random from the pool of comment participants.
- The winner will be announced via email and as an update this to this post on Tuesday morning, May 24th.
Thanks so much to King Arthur Flour for providing such a generous prize and good luck to everyone!
UPDATE: Congratulations to Cosima Ybarra, winner of the King Arthur Flour giveaway! The winner was selected at random from the pool of commenters. Thanks again to King Arthur Flower. Cosima – good luck with your baking experiments – let us know how they turn out!
Megan lives in the Boston area and writes about Boston-area restaurants and events as well as her kitchen adventures over on her blog, Delicious Dishings.