July 17, 2007
"Tah-mae-toe" or "Toe-mah-toe"? Fruit or vegetable? So much controversy over the tomato.
Tomatoes are one of those foods that is quintessentially perfect in the summer (and usually gritty and lousy in the winter). So get ‘em while the getting’s good. I picked these up in Nashville to make this tart (some red and some heirloom yellow–not as flavorful, but pretty). Illinois tomatoes aren’t quite ready yet–but soon, very soon. And, my state of origin: Arkansas, is in its tomato prime. By the way, Arkansas likes to play both sides on tomatoes by declaring it the state fruit and the state vegetable. More on that here.
I adapted this recipe from a Cook’s Illustrated I read recently. You could substitute asparagus, mushrooms, anything that strikes your fancy. It turned out elegant enough to serve for dinner with a salad. When I make it again, I’ll probably roll the puff pastry out a little thinner. More room for the tomatoes.
Tomato Tart
serves 4-6
1 package puff pastry–thawed overnight in the fridge
1 egg white–beaten in a bowl for egg wash
4-5 ripe tomatoes
2 cups shredded mozzarella (or gruyere, or asiago, or whatever cheese you fancy)
1 minced garlic clove
chopped basil
Take out the puff pastry and lay the 2 pieces flat, with one inch overlapping between the pieces. Roll them into one long flat piece. Brush with the egg wash. Cut about 1/2 inch off on all sides. Use the cut pieces to create an edge on the crust–"gluing" them on with the egg wash. Bake according to package directions–don’t let the edges get too brown. Thinly slice the tomatoes. Lightly sprinkle kosher salt on both sides of the slices and place them between paper towels on a rack on a sheet pan (or the tart will get soggy). Allow them to drain for 1-2 hours.
Once the tart shell is cool, sprinkle with the cheese. Layer on the tomatoes. Sprinkle with the garlic. Put back into a 350 degree oven for about 10-15 more minutes. Sprinkle with the basil before you serve it. This tastes great slightly warm or at room temperature. It’s also good cut into small pieces as an appetizer.
Posted in Farmer's Market, Vegetables, General 
3 Comments »
July 14, 2007
Now I know that’s a hefty title. So, let me disclaim by saying there can be more than one perfect meal. Just like some say there can be more than one "the one". Of course, there’s only one "the one" for me.
Back to the perfect meal. It’s the height of the summer and could anything be better than after a day at the Farmer’s Market filling your plate with all that goodness? Of course not. Let me take you on a mini-tour of this plate. Grilled asiago-Italian bread from our Great Harvest Bread friends, broccoli salad, caprese tomato stack, blanched asparagus, and peaches and blueberries. Have your vegetables every looked so good? Substitute whatever looks great at your market today and enjoy!
Broccoli salad
1 head broccoli
3 Tablespoons fresh mint leaves, julienned (not dried!)
1 lemon, zested and juiced
1/2 cup toasted pistachios (can substitute any nuts you want)
Blanch the broccoli in boiling, salted water for 3 minutes. Drain, and dump in a bowl of ice water to shock. Drain and toss with the lemon juice, zest, pistachios, mint leaves and salt and pepper to taste. Serve cold or room temperature.
Posted in Farmer's Market, Vegetables, General 3 Comments »
July 12, 2007
Stars and stripes
What could be better after the neighborhood bike parade on the 4th, than a red, white, and blue stars trifle? This was a combination of two of my favorite recipes: scones—rolled thin for the stars and baked; and pastry cream—an easier (and dare I say better?) variation of the classic.
If you frequent my house, you’ll find this pastry cream used in countless applications. I’m always looking for a new way to showcase it. I don’t know why I don’t make a batch, eat it straight out of the bowl and get over myself. Perhaps because it’s truly highlighted by the backdrop of crunchy stars and berries or whatever else it finds it’s way into.
The whole thing was somewhat simple (you can make the star dough the day before) and disappeared in seconds. I wanted to make Ina Garten’s flag cake and homemade vanilla ice cream too. But, I have limits. Not on what I eat, but on what I can accomplish in one day. So, we’ll save that for another time. Hmmmm…maybe Bob’s birthday?
Stars and Stripes Berry Trifle
Serves 6-8
1 pint blueberries
1 pint raspberries
2 cups sliced strawberries
For the stars:
2 cups flour
¼ cup sugar
2 t. baking powder
1/8 t. salt
1/3 cup chilled cubed butter
½ c. heavy whipping cream
1 egg
1 ½ t. vanilla
Egg wash (egg white and a little milk whisked together) and course sugar (I use sugar in the raw)
Food process the flour, sugar, baking powder, and salt. Add the butter until it resembles coarse meal.In another bowl whisk cream, the egg, and vanilla. Dump out the food processor mixture and mix together lightly with forks (do not overmix).
Work into a flat round and refrigerate for about 30 minutes. Then roll out and cut out the stars. Brush with the egg wash and sprinkle with the sugar. Bake at 375 for 13-15 minutes.
Pastry Cream (and whipped cream):
2 cups whipping cream
3 T. sugar
1 large box instant vanilla pudding
1 1/2 cups milk 1 t. almond extract
Combine the pudding, milk, and almond extract with a mixer. Set aside.
In a separate bowl whip the cream and sugar until peaks form. Fold half the whipped cream into the pudding mixture and combine. Reserve the remaining whipped cream.
In a trifle bowl (or something clear and pretty—ooh, you could even do individual servings in clear dishes) layer the stars, pastry cream and berries twice and then top with whipped cream and garnish with extra stars and berries. Refrigerate and serve within 1-2 hours (so you don’t have soggy stars).
Posted in Desserts 5 Comments »
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