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A Southwestern
Thanksgiving
Robust, earthy flavors inspired by pueblos and piñon,
sagebrush and saguaro.
Gourmet, November 1998
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Serves
6
| Spiced
Pumpkin-Seed Flatbread |
| Grill-Roasted
Brined Turkey with Anaheim Chile Salsa
Verde |
| Chorizo,
Roasted Corn, and Currant Dressing |
| Ancho
Sweet-Potato Purée |
| Creamed
Chayote with Chives |
| Jicama,
Carrot, and Red Cabbage Slaw with
Anise and Lime |
| Dried-Apple
Tart with Crisp Crumble Topping |
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SPICED PUMPKIN-SEED FLATBREAD
1 cup lukewarm
water (about 100°F)
1 tablespoon sugar
1 teaspoon active dry yeast
3/4 sticks (6 tablespoons) cold unsalted butter
2 1/2 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon pure chile powder (preferably red New Mexican)
1 teaspoon table salt
1 cup hulled green pumpkin seeds (about 5 ounces)
1 large egg
2 tablespoons cold water
Kosher salt for sprinkling
In
a large bowl stir together lukewarm water, sugar,
and yeast and let stand until foamy, about 5 minutes.
Cut butter into bits and stir into yeast mixture
with flour, cornmeal, chile powder, and table salt,
stirring until mixture just forms a dough. On a lightly
floured surface knead dough until smooth and butter
is incorporated, about 5 minutes. Form dough into
a ball and put in a lightly oiled bowl, turning it
to coat. Chill dough, covered with plastic wrap,
1 hour. |
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Preheat
oven to 400°F
and lightly flour 2 large baking sheets.
Chop pumpkin seeds.
(The finer they are chopped, the thinner the flatbread will
be.) In a small bowl with a fork beat together egg and cold
water until combined well to make an egg wash. Divide dough
in half and chill one half, covered. On a lightly floured
surface with a floured rolling pin roll out remaining half
of dough into an 1/8-inch-thick rough oval and sprinkle with
half of pumpkin seeds. With rolling pin press pumpkin seeds
into dough and roll dough as thin as possible. Brush dough
with some egg wash and cut into irregular long thin wedges
(about 6 by 1 inch). With a spatula transfer wedges to baking
sheets and sprinkle with kosher salt to taste.
Bake flatbread wedges
in upper and lower thirds of oven, switching position of sheets
halfway through baking, until crisp, 10 to 15 minutes, and
transfer to racks to cool. Make more flatbread wedges in same
manner with chilled dough. Flatbread wedges may be made
3 days ahead and kept in an airtight container at room temperature.
Makes about 50 flatbread
wedges.
Next : Grilled Roasted Turkey with Anaheim
Chile Salsa Verde >>
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