Monday, December 2, 2013
Tuesday, September 10, 2013
September is the best month of the year, in my opinion, to peruse the various farmers markets in the twin cities. It is the end of summer with fall just around the corner, and this means that you can still get some of the spoils of summer as well as early pick up some early fall produce such as apples and squash. A wonderful time of the year to be cooking! Last Friday, I found myself at the Minneapolis Farmers Market where I found these gorgeous heirloom tomatoes. In our house, we like to eat them fresh, with a baguette, and maybe some cheese. But no one complains when they are put in a tart shell with a creamy custard base and baked until golden brown.
Heirloom Tomato Tart
Makes one 8" tart
one 8" whole wheat tart shell (see recipe below)
2 to 3 medium-sized heirloom tomatoes, sliced
1/2 cup evaporated milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded cheese
1. Place the tomato slices between sheets of paper towels and pat dry. You want to remove as much liquid as possible. Then arrange the slices in a spiral pattern in the tart shell.
2. Whisk the eggs, milk, salt and pepper together. Stir in the cheese. Pour this mixture over the tomatoes.
3. Bake at 375 °F for 30 minutes. Remove and let rest for about 5 minutes before serving.
Whole Wheat Tart Shell
Makes one 8" shell
1 cup whole wheat pastry flour
1 tbsp sugar
1/2 tsp salt
4 tbsp cold butter, cubed
4 to 5 tbsp cold water
Add the flour, sugar and salt to a food processor. Pulse quickly to combine. Add the butter and pulse until incorporated into the flour mixture. With the processor running, slowly add the cold water, one tablespoon at a time, until the dough forms into a ball. Press the dough out along the bottom and up the sides of a well greased 8" tart pan. Refrigerate for about 30 minutes before baking. When ready, line the inside of the tart shell with foil and fill with pie weights. Bake at 375 °F for 15 minutes. Remove the foil and pie weights and return to the oven for another 10 minutes.
Friday, August 30, 2013
There are a couple great aspects of this recipe. First, it makes a satisfying, meatless meal. And, second, the chile sauce is so incredibly smooth and highly flavorful that I can see it working well not only in this dish but certainly on meats or even in pasta. And if you were ever looking for a recipe that utilizes bunches of fresh mint, other than mojitos of course, this is it. (Speaking of mojitos, here's a classic mojito recipe, if you're so inclined.) The original version of this recipe features eggplant charred in the oven. While I'm a big fan of charred anything, especially eggplant, I opted for grilling them only because it takes less time and summer is the time for grilling.
Grilled Eggplant with Chile Sauce and Tahini
(Adapted from Saveur)
2 small italian eggplant
2 cups cilantro leaves, chopped
1 cup mint leaves, chopped
1 cup olive oil (plus 2 - 3 tbsp for the eggplant)
1/4 cup honey
6 garlic cloves
1 serrano chile, stemmed and seeded
zest and juice of 1 lemon
salt and pepper, to taste
6 boiled eggs, halved
1/2 cup tahini
1. Heat the grill. Slice each eggplant in four, lengthwise. Brush each slice on both sides with a generous amount of olive oil. Grill for 4 to 5 minutes on each side, until tender, with nice grill marks. Remove from grill and season with salt and pepper.
2. Puree the cilantro, mint, olive oil, honey, garlic, chile, lemon zest and juice, until smooth.
3. Serve the grilled eggplant slices together with boiled eggs, topping them generously with the chile sauce and tahini.
Friday, July 12, 2013
This recipe calls for watermelon juice and frozen watermelon cubes. To make the juice, simply puree 2 cups of seedless watermelon, which should yield about 1 cup of puree. Then, the watermelon ice cubes can be made by simply freezing cubes of fresh watermelon overnight. You can certainly use these frozen watermelon ice cubes in flavored water or in lemonade. Enjoy and have a good weekend!
Makes 2 cocktails
10 mint leaves
1 tbsp sugar
6 ounces club soda
4 ounces watermelon juice (See notes above)
3 to 4 ounces white rum
Watermelon ice cubes (see notes above)
In a large tumbler, muddle the mint and sugar together. Pour in the club soda, watermelon juice and white rum. Mix well and divide between two glasses filled with the frozen watermelon cubes.
Monday, June 24, 2013
We noshed on this all weekend: watermelon feta salad. Together, watermelon and feta are a classic combination - sweet, crisp, soft, and salty - and can be eaten as a snack or side salad. While this recipe does not include a vinaigrette, you can easily add your own mixture of balsamic vinegar and olive oil.
Watermelon Feta Salad
Serves about 4
5 to 6 cups of cubed, seedless watermelon
1 1/2 cups feta, cubed or crumbled
1/4 cup kalamata olives, sliced
fresh mint leaves
Combine all of the ingredients. Chill until ready to serve.