![]() ![]() ![]() Meanwhile, toss pepperoni, soppressata, mozzarella, Parmesan, oregano, and red pepper flakes in a large bowl to combine. Reduce oven temperature to 300° and continue to cook, stirring every 15 minutes, until sauce holds its shape and is the consistency of tomato paste, 45–60 minutes more. Bake, stirring with a heatproof rubber spatula every 15 minutes, until sauce is thickened, darker in color, and starting to blacken around the edges, 45–60 minutes. Line a small rimmed baking sheet with parchment paper and pour marinara onto sheet spread into a single layer. Fold in thirds again, then wrap in plastic and chill until dough is very firm, at least 2 hours and up to 1 day.įilling: Arrange a rack in middle of oven preheat to 350°. Try to work quickly to prevent butter from softening and making dough sticky and hard to roll (if this happens, chill dough about 10 minutes before proceeding). Fold slab from short ends into thirds like a letter to form a square packet, then rotate the dough 90-degrees and roll out again to the same dimensions. You should now have a square of dough completely encasing the butter.ĭust underneath and on top of dough with more flour, then roll out into a long, even slab that’s about 3 times longer than it is wide, keeping the ends as square as possible. Fold dough corners up and over butter so they join in the center. Place butter on top of dough, arranging in the center at a 45° angle so it looks like a diamond set inside the square of dough. Remove butter from refrigerator and unwrap. Remove dough from freezer and transfer to a lightly floured surface. Cover with another sheet of plastic wrap and freeze until dough is very firm but not frozen solid, 10–15 minutes. Place on a rimmed baking sheet lined with a sheet of plastic wrap and stretch into about a 9" square, flattening it with the heel of your hand. Turn dough out onto surface and punch down with your fist to deflate. Place packet seam side down, then roll over it with the rolling pin to smooth butter into an even layer and work into corners of packet. Fold parchment back over butter, this time enclosing it in a neat square packet like you’re wrapping a present. Unfold parchment and use a small offset spatula or butter knife to spread butter into about a 7" square. Fold opposite side of parchment over lightly beat with a rolling pin in several directions until butter is pliable and forms into a single mass (it should still be cold and have a waxy texture, not soft and greasy looking). Meanwhile, place butter on a large sheet of parchment paper and sprinkle Parmesan, garlic powder, onion powder, oregano, pepper, and paprika on top toss butter to coat. Please keep videos to 60 seconds, shot in landscape with NO music, sent in mp4 or. ![]() Last time we baked Gourmet Pop Tarts! Next up: Gourmet Hot Pockets! (Watch the OG episode below!)įor a chance to be featured in an upcoming episode, follow the recipe below and send a video with subject line "My Hot Pockets" to showcasing your final product, explaining how well they turned out, or any snags you hit along the way. We’re posting the recipes ahead of each show so you can make her reimagined versions of nostalgic store-bought treats, and share your experiences with us-and the millions of other people who tune in. And you know what that means: We want you to cook along with us. With this new spin, Claire is revisiting her favorite recipes from the show and modifying them to suit the tools and ingredients she’s got in her own cabinets-which just might be in yours, too. Last month we announced that Claire Saffitz’s hit YouTube series Gourmet Makes would be headed from its well-equipped station in the BA Test Kitchen to the comfort of her own (er.much tinier) home kitchen in New York. ![]()
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