Eytan Zias, What Are You Baking?

Even if your oven sits cold all year, chances are you're considering
firing it up, right about now. As a holiday twist on our
"What Are You
feature on Chow Bella and "What Are You Wearing?" on Jackalope
Ranch, for the next few weeks we'll be bringing you
"What Are You
Complete with a recipe, so you can DIY.

Sloane Burwell
Today we're baking with Eytan Zias of the Phoenix Knife House -- an Israeli native with an affinity for Japanese knives. A former chef at restaurants from New York City to Phoenix, he's been on a baking kick. Lucky us. What are you baking for the holidays this year?
Rosemary and candied pine nut apple tart, this tart is kind of a standard of mine but I tend to change the toppings.

Favorite holiday treats?
Growing up in Israel we eat something called "sufganiot" for Hanuka, when I moved to the US I found out they were just plain old jelly filled donuts. So I'd have to say either sufganiot or just plain old latkes with apple sauce.

Find out which holiday goodie Zias would like to see outlawed -- and get his recipe for apple tart with rosemary and candied pine nuts -- after the jump.

Least favorite holiday foods?
Boxed stuffing, or sweet potatoes with marshmallows -- I don't understand it and think it should be illegal (or at least a dessert).
Any food items on your holiday wish list this year?
Absolutely, anything off the La Tienda website. I'm pretty into canned seafood and any Iberco pork they have (http://www.tienda.com/food/seafood.html).
Any food-related New Year's resolutions?
Learn how to cook more simple and healthy, and be a better bread baker. A good friend of mine once pointed out how many unnecessary ingredients are in store-bought bread and since then I've been trying my hand at some quick breads, no kneads, and the standard slow rise ones of course - I still have a long way to go.
apple tart.jpg
courtesy of Eytan Zias
Apple Tart with Rosemary and Candied Pine Nuts
2 C AP flour
9 T cold butter (cubed)
1 T sugar
Pinch salt
Place all ingredients in a food processor, pulse until butter is pea sized, add 6 T cold water and pulse until just mixed. Dough will look dry still, but pour mixture into a bowl, press, and dough will just hold together. Roll into a ball, plastic wrap and refrigerate 30 minutes.
Candied pine nuts:
Boil pine nuts two minutes in simple syrup, strain, toss with sugar to coat, place on a nonstick pan and bake at 375 degrees 7-8 minutes until golden.
Roll out dough and line a buttered 10" tart pan, dock the bottom with a fork and sprinkle with 1 T sugar.
Peel core and slice 4 Granny Smith apples, layer the pan and sprinkle with 1 T sugar.
Bake 40 minutes at 425 degrees, cool and sprinkle with pine nuts and chopped fresh rosemary (careful though - a little goes a long way)
Optional: Melt some honey or any kind of fruit jam to brush the tart after baking. This will give it a shine and help the toppings stick.

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Good thing he doesn't look his Dad..



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