Fold the edges over the top of the grapes, pleating it all around the edge. Pile the filling in the center of the dough circle. Remove the grape filling from the bowl with a slotted spoon, letting most of the liquid drain out.In a medium-sized bowl, combine the grapes, brown sugar, cornstarch, thyme, and lemon juice with a sturdy spoon.Carefully transfer to the prepared sheet pan. Sprinkle the top of the dough with flour, and roll it out with a rolling pin to about a 12-inch circle. When ready to make the filling, remove the dough from the refrigerator and let sit at room temperature for 10 minutes.Turn onto a clean counter and knead lightly one or two times, to form one smooth disc.Add the ice water and mix until the water is absorbed.Using the paddle attachment on a stand mixer, a food processor, or a pastry cutter, incorporate the butter into the flour and salt until it is broken into pea-sized pieces.Line a rimmed sheet pan with parchment paper or a silicone mat.You’ll never look at those bags of grapes the same way ever again. Just a hint of basil, lavender, or sage would be unique pairing choices. While I adore the combination of fresh thyme and grapes, consider using other fresh herbs to subtly flavor this treat. Serve it as you wish: warm from the oven, with ice cream or whipped cream, or at room temperature the next day for a stellar breakfast. You don’t need a lattice crust, and no crimped edges.

The buttery pie dough, golden brown and encrusted with crunchy turbinado sugar, is the ideal vessel to support such a mouthwatering filling.Įmbrace the provincial spirit of this style of freeform pie – keep the crust simple. Mixed with brown sugar and thyme, the fruit is sweet and lightly aromatic. When baked into a rustic galette, grapes become warm and tender, juicy and succulent – the luscious filling willingly melts in your mouth. You can also add the kale to the soup, but the kale loses its wonderful color if you don’t eat it right away.Until this week, I’ve never realized the gastronomic potential of a grape.įor the majority of my eating and cooking career, I’ve ignorantly banned the grape to the status of a mere snack:īuy a bag of grapes, stick them in the fridge, pick and nibble for the next few days.Īnd they’re good just like that! No complaints!īut as crisp and refreshing as they are on their own, these rotund babes can (and should!) be transformed into a completely new flavor profile when viewed through the perspective of a sweet dessert – because introducing butter, sugar, and flour to an otherwise healthy fruit is the best decision ever.

To serve, place some cooked kale in each bowl, and fill with the soup.

Remove the bay leaf and add the balsamic vinegar and parsley. Add the black and white pepper, and cook until heated through. Process until smooth, then pour the puréed sweet potatoes into the soup, and stir to combine.

Remove about 2 cups of (mostly) liquid from the pot with the beans, and add it to the sweet potatoes.

Remove the sweet potatoes from the oven, cut them in half, and scoop the cooked potato flesh into a food processor.

Also while the soup is simmering, either steam the kale or cook it in a pot with 1/4 cup of water, for 3-5 minutes, until tender but still bright green.

While the soup is cooking, place the sweet potatoes on the lined baking sheet and poke them a few times with a fork to avoid little explosions.

Don’t overcook them (but if you do, the soup is still good).

They should be soft but still have a little crunch in the center. Reduce the heat to low, cover, and simmer for 60 to 90 minutes, or until the beans are tender. Add the broth and lima beans, and bring to a boil.

Add the garlic, sage, and thyme, and stir for another minute.

Add a little water or broth, if necessary, to keep them from sticking. Add the leek, celery, carrots, and bay leaf, and continue to cook, stirring, for about 5 minutes, until all the vegetables have softened.

Cook the onions over high heat in a large, dry soup pot, until they start to wilt and caramelize.

Line a baking sheet with parchment paper.

Thyme and table knives