fresh tart

Tomato Salad with Burrata & Croutons

SML — Wed, 28 Jul 2010 18:16:04 -0700

I know, I know. Another tomato salad. But bear with me for a minute, because of one special ingredient...burrata cheese. It's fresh mozzarella, but with a creamier, tangier twist. I bought it at Whole Foods, in the cheese section, and haven't looked back. Burrata is completely incredible with garden fresh tomatoes, even more so than traditional fresh mozzarella, because of its loose, creamy-dreamy texture.

Scatter pieces over juicy sliced tomatoes. Drizzle with olive oil, sprinkle generously with salt and pepper, add crispy olive-oil fried croutons.

Then finish with plenty of fresh basil. (Unless Japanese beetles have decimated your basil plant. In that case, use other fresh herbs and it will still be fabulous.)

Our dog Louis learned how to jump into the pool today. Witnessing his pure joy is almost as delicious as tomato salad.

A Midsummer Night's Feast

SML — Tue, 27 Jul 2010 07:27:34 -0700

A huge thank you to our friends Kris (who works with my husband John, above) & Harry (who owns Cheek to Cheek Dance Studio) for preparing another stunning dinner for John and me. Two summers ago they blew us away with a multi-course, perfectly wine-paired feast from their garden's bounty.

They indulged us again this year. Yes! (Those are tomatillos ripening on the vine.)

Have I mentioned how much I love this time of year?

A mid-course walk along lovely Rice Creek.

Big plans to take notes. As usual...I got nothin'. I talk, I eat, I drink, I talk. That's about it. Sigh...

The lovely menu below - light, fresh, bursting with flavor. Beautiful wines to set it all off. Pure summer!

Cheeses, crackers
A. Margaine Demi-sec Champagne
Sangria

Margherita pizza with garden tomatoes, basil
L'Ecole No 41 2009 Rose of Grenache Horse Heaven Hills

Garden asparagus soup with dill and smoked salt (they use a Vitamix blender to create creamy purees - without cream)
Stoneleigh 2006 Reisling Marlborough

Mixed grill of Bar 5 sausages (available at the Minneapolis Farmers Market) and salmon (from Vital Choice Wild Seafood, our favorite salmon too)
Lowburn Ferry 2006 Pinot Noir Otago

Peach Granita
Victoria Muscat

Raspberry Gratin

SML — Sun, 25 Jul 2010 09:58:56 -0700

I've had my eye on this Sunday Suppers at Lucques dessert for awhile. It's really just fruit and custard, keeping the focus firmly where it belongs - on perfectly ripe, juicy, summer-bursting-in-your-mouth berries.

(The recipe calls for raspberries; I used both blueberries and raspberries. It's worth hitting the farmer's market for the real deal - the berries don't cook, so you want them to taste great on their own.)

It's a neat trick to run the dish under the broiler - the heat warms the berries and browns the top of the custard a bit, while the custard underneath stays cool.

Did I mention that there's creme fraiche in the custard? Uh yeah...

It's therefore not a shocker that the whole emerges tangy & creamy, pleasantly sweet but not overly so, and pretty enough for a party.

Or for a pretty damn tasty Sunday morning breakfast!

Raspberry Gratin
From Sunday Suppers at Lucques by Suzanne Goin
Serves 6

1 1/2 c. whole milk
3 extra-large egg yolks
1/2 c. plus 1 Tbsp. granulated sugar
2 Tbsp. plus 1 tsp. corn starch
2 Tbsp. unsalted butter, cut into small pieces
a pinch of salt
1 c. creme fraiche
1 pint (2 baskets) raspberries
1 Tbsp. confectioners' sugar

In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat. Whisk the egg yolks together in a medium bowl, and then whisk in 1/2 c. sugar and the cornstarch. Continue whisking until the mixture thickens and is a pale yellow color. Slowly whisk in the hot milk, at first a few tablespoons at a time, and then more quickly. Return the mixture to the stove, and cook over medium heat, alternating between a whisk and a rubber spatula, until the custard thickens to a puddinglike consistency.

Remove from the stove, and stir in the butter and salt.

Transfer the mixture to a bowl. Place a piece of plastic wrap on the surface to keep it from forming a skin. Poke a few holes in the plastic to let the heat escape. Cool in the refrigerator.

When the custard has cooled, fold in the creme fraiche.

Preheat the broiler.

Toss the raspberries with 1 Tbsp. granulated sugar, and scatter half of the them on the bottom of a 9x9-inch (or equivalent) gratin dish. Spoon the custard into the dish, and scatter the rest of the berries on top. Sift the confectioners' sugar over the top, and pass under the broiler for about 7 minutes (watch carefully!), until bubbling and gratineed on top.

Serve the gratin at the table with a big serving spoon.

Creamy, Fluffy Hummus - The Way It's Supposed to Be

SML — Fri, 23 Jul 2010 12:32:40 -0700

Thanks to reader Michael G. for the following email:

Stephanie, I make my own hummus but I can't get it as creamy as others. I add a good amount of olive oil & lemon juice, but I want it creamier. Thanks, Michael

Have you had the same problem - homemade hummus that seems more like chickpea sludge than a really good, buttery hummus? I certainly have, and since I despise store-bought hummus (I find the stale garlic taste and smell offensive, no matter the brand...), I tend to just eat it in Middle Eastern restaurants (where it can be divine...) and really savor it.

But Michael's question got me thinking, and doing a little research, and thanks to Google and a million food blogs (seriously, it's a miracle anyone reads this blog given the competition - thanks for being here!), I pieced together the secret to authentic, home-made hummus...

It's the tahini! Not just adding tahini, because you've probably done that and still ended up with sludge. The trick is emulsifying the tahini with liquid (lemon juice and water), creating a whipped, fluffy, buttery-textured base into which you then puree the chickpeas and seasonings. (Think homemade mayonnaise or aioli.)

The result? Smooth, creamy hummus.

Very excellent.

Toasted cumin and minced preserved lemon add lovely flavor. (If you've not yet discovered the addictive deliciousness of preserved whole lemons, buy a jar immediately; they're fantastic on everything.) Good olive oil is a must-have, since the olive oil flavor really comes through. Plus, it looks pretty drizzled on top, with a sprinkle of toasted sesame seeds. Hummus tastes best at room temperature, particularly slathered on a small mountain of warm, grilled flatbread.

Creamy, Fluffy Hummus
Makes about 2 cups

1/4 c. tahini
juice of one lemon, about 1/4 c.
1/4 c. water or more
1/2 of a whole preserved lemon, seeds discarded (I find jars of whole preserved lemons at Whole Foods), minced (optional)
2 cloves garlic, minced
1/3 c. extra-virgin olive oil, plus more for drizzling
1 14-oz. can chickpeas, rinsed well and drained
2 tsp. ground cumin
2 tsp. smoked paprika
1/2 tsp. ground chipotle chili powder (optional, if you like spiciness; if not, skip it)
salt & freshly ground pepper to taste
toasted sesame seeds (optional)

Add tahini, lemon juice, and water to the bowl of a blender. Blend on high until the tahini becomes very fluffy and pale colored. Add the minced preserved lemon and garlic and blend until pureed. Add some of the the olive oil and chickpeas, a little bit at a time of each, blending until completely pureed before adding more. Add a little bit more water at any point if hummus seems too thick. You want it to be creamy and the consistency of mayonnaise.

Heat a small skillet over medium heat. Add cumin and toast for a minute or two, just until fragrant and toasty smelling. Do not burn it. Remove from heat and immediately scrape it into the hummus. Add smoked paprika and chili powder (if using). Blend to incorporate. Taste and adjust seasonings and salt (you'll need less salt if you used the preserved lemon). Grind in some pepper. Blend again.

Scrape hummus into a serving bowl. Drizzle with additional olive oil and sprinkle with toasted sesame seeds. (Can be made ahead; cover and chill, bring to room temperature before serving.)

I'm Back with...Crash Hot Potatoes

SML — Tue, 20 Jul 2010 18:44:04 -0700

It has bothered me that I didn't snap a pic of The Pioneer Woman Crash Hot Potatoes I made on July 4th. I know...I'm weird. But there it is, and here I am, and now I have a pic of the potatoes.

Which is good, since I've made them three times since July 4th. What can I say? They're addictive. Especially with the minced preserved lemon I added to the basic recipe. Really anything with preserved lemon is delicious, but crunchy, salty potatoes with preserved lemon? The Kill. Here's the recipe for the version I put together.

If you recall, on the 4th I served them alongside no-fail pork ribs and mini burgers. I've since served them with grilled steaks with herb butter, grilled lamb chops, and tonight's version - greens dressed with a harissa vinaigrette, topped with olives and almonds, and finished with a poached egg.

That's right, another poached egg. Some people eat chocolate several times per week.

I eat poached eggs.

In fact, if you're new to reading Fresh Tart, courtesy of Food News Journal, Minnesota Public Radio, Minnesota Monthly magazine, Twitter, or Facebook - thank you for stopping by. I'm honored that you clicked through. And I hope that you find tasty things!

Berry Baking Bonanza! Summer Berry Crumbles

SML — Mon, 19 Jul 2010 09:56:40 -0700

Every time I go to the farmer's market, I come home with more berries - yesterday I found strawberries still poking around, and raspberries and blueberries out in force.

Man do I love this time of year!

If you, like I, get a little carried away and buy far more berries than your family can eat in a day or two, then this crumble is for you.

And if you, like I, get a little carried away and buy peaches, cherries, rhubarb, apricots, and plums too, then this crumble is definitely for you.

For that's the wonderful thing about crumbles - you can layer any ripe summer fruit under a crisp lid of streusel and it will be unforgettably delicious. Tart and sweet, soft and crunchy, lightly buttery with a hint of cinnamon. For about 15 minutes of effort. How great is that?

Man do I love this time of year!

Note: Blueberries are particularly perfect right now, so after you make this crumble, grab a few pints of the blues and make my friend Susie's blueberry kuchen. I did just that last weekend, and entered a couple of pans in the Kingfield Market's Berry Bake-Off for fun...and won the Critics' Choice Award! Just like this crumble recipe, blueberry kuchen is so easy to pull together and keeps the spotlight on the berries. I posted the recipe last week at Dara & Co./Minnesota Monthly Magazine's blog, check it out. And get berry baking!

Summer Berry Crumbles
Adapted from www.foodnetwork.com
Serves 6

I like the berries a little tart, a nice contrast with the sweet streusel topping and ice cream. If you add rhubarb, however, you'll likely need to add more sugar. I bake these in 4 oz. ramekins to keep the serving size in check, but you could bake this in one large quiche/tart pan as well (add 5-10 minutes to overall baking time).

1/3 c. all-purpose flour
1/3 c. light brown sugar
2 Tbsp. sugar
1/2 tsp. cinnamon
pinch salt
1/3 c. oats
4 Tbsp. cold butter, cut into small pieces
3 c. mixed berries (can include diced peaches, apricots, plums, rhubarb, cherries...)
1 Tbsp. cornstarch
1/3 c. sugar

Preheat oven to 350F. Line a baking sheet with parchment paper. Set 6 4-oz. ramekins on the baking sheet.

In a medium bowl, combine flour, brown sugar, 2 Tbsp. sugar, cinnamon, salt, and oats. Use your fingers to work butter into dry ingredients. Chill.

In a medium bowl, combine fruit, cornstarch, and 1/3 c. sugar; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with the crumble topping. Bake until tops are golden and fruit is bubbly (it will bubble out of the ramekins), about 35 minutes. Cool for 20 minutes.

Serve warm with ice cream.

Summer Appetizer: Smoky Chipotle Guacamole

SML — Sun, 18 Jul 2010 15:12:42 -0700

If you've eaten at Barrio Tequila Bar lately (and if you haven't, you should...), you'll recognize this guacamole presentation, with sliced jalapenos and radishes. I copied it because I'm absolutely smitten with the extra crunch and heat of the raw vegetables - as if I needed yet another reason to love guacamole.

Or anything at Barrio.

(I knocked back a soft-shell crab taco last night. Lordy.)

I'm a bit promiscuous with my own guacamole concoctions - jalapenos, tomatillos, tomatoes, onions, garlic, lemon, lime, chipotles...they all make appearances, in various combinations. This version features garlic and smoky chipotles.

I would have added a chopped tomato, but I heaped this particular green glory on a grilled, open-face burger, along with a big ol' slice of tomato.

Be aware - I like it hot, so start with a smaller amount of chipotle if you need. And taste your jalapeno before eating big slices - their heat varies widely! (You can tell that I blog from Minnesota with all of those spicy! heat! uff da! warnings...)

Smoky Chipotle Guacamole
Serves 4

1 ripe avocado (gives lightly to pressure when pressed)
sea salt
1 chipotle chili from a can of chipotle chilis in adobo sauce, minced to a paste (note: if you are sensitive to heat, start with 1/2 of a chipotle chili, taste the guacamole, and add more to taste)
1 clove garlic, minced to a paste
juice of 1 lime
1 ripe garden tomato, seeded & chopped

1 thinly sliced jalapeno pepper
2 thinly sliced radishes

Cut avocado in half. Remove pit and discard. Spoon flesh from the skin and add to a medium bowl. Season with salt (1/2 tsp. to start), then mash avocado with the chipotle, garlic, and lime. Gently stir in the chopped tomato. Correct seasoning. Garnish with sliced jalapenos and radishes. Serve with tortilla chips.

Summer Appetizer: Bite-Size Tomato Tarts on a Parmesan Crust

SML — Fri, 16 Jul 2010 15:04:05 -0700

Here's a new twist on an old favorite, turning this lovely 101 Cookbooks tomato tart into little tomato tart canapes. Don't worry, I didn't mess with that perfectly buttery, cheesy crust. Oh no. I just baked it in a flat rectangle instead of in a tart pan, then cut the still-warm crust into bite-size squares. I used ripe cherry tomato slices to fit the diminutive bites, then topped it all with fresh basil, a drizzle of olive oil, and a generous grind of black pepper.

A mini replica of the original. (Which makes a fantastic dinner, by the way, the original. Add a light salad.)

Pretty, right? Easy too. And so damn delicious, you'll be a little bit blown away. The contrast of soft, ripe tomato bursting through the shatteringly crisp crust is just...whoa.

Scene stealing.

Expensive tasting (but not expensive).

Party making.

Especially since you can make the crust ahead (yes!) and salt and dry the tomatoes in advance too.

Quickly assemble them right before your guests arrive. Eat a couple while they ring your doorbell. Don't forget to wipe your mouth! You're golden.

(Those are skin-on marcona almonds above, by the way. I snagged them in the Whole Foods cheese section and you should too. The toasted skin adds another addictive layer of salty, oily crunch and nuttiness. Good.)

Bite-Size Tomato Tarts on a Parmesan Crust
Slightly adapted from a recipe by Heidi Swanson on www.101cookbooks.com

1 pint in-season, ripe cherry tomatoes (great tasting!), cut into thick slices
1 tsp. fine-grain sea salt
1/2 c. butter, well chilled + cut into 1/4-inch cubes
1/2 c. unbleached all-purpose flour
1/2 c. whole wheat flour
4-oz. chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven)
2 Tbsp. ice cold water
2 Tbsp. best quality extra virgin olive oil
1/4 c. slivered basil
freshly ground black pepper

Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 tsp. fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit until you are ready to use them.

Make the tart crust(s):
Place the butter, both flours, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2 Tbsp. of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough onto the baking sheet. Working quickly, press the dough uniformly into a 1/4-inch thick rectangle. Place in the refrigerator and chill for 15 minutes.

Bake the tart crust:
Pull the crust out of the refrigerator and poke several times with the tongs of a fork. Cover the tart with aluminum foil and cover generously with pie weights, or alternatively, lay a second baking sheet on top of the foil. Slide the crust onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and remove the pie weights or second baking sheet, then gently peel back the tinfoil. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Using a pizza cutter, cut the still-warm (and therefore slightly soft and easier to cut) crust into bite-size squares. Place the pan on a rack and let cool to room temperature before filling.

Assembling the tarts:
Just before serving, arrange two tomato slices on each square. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Grind black pepper over the bites. Serve at room temperature.

An Ode to Breadcrumbs

SML — Wed, 14 Jul 2010 16:00:42 -0700

Bored with broccoli? Tired of tilapia? Sick of scrambled eggs? Add breadcrumbs! A spoonful of buttery, toasty crumbs can make the most ordinary dish sublime.

Like the portabella mushroom, endive gratin, baked eggs, and fried chickpeas, above. What began as potentially bland fare - vegetables, an egg, canned beans - became something special with the addition of...yes, breadcrumbs.

Ditto this head of cauliflower.

We eat a lot of cauliflower. We get tired of cauliflower. But roast it to caramelize the edges, and top it with caper-and-almond-studded breadcrumbs, and all of a sudden this simple vegetable is wearing a bikini. Of bread! Hot.

Any bread will do - gluten-free, sprouted grain, challah. Grind in a food processor, toast in a skillet with butter and/or olive oil, add a little salt. Sprinkle over sauteed beans, or an omelet, or pasta, or grilled vegetables, or baked fish. So not boring.

Roasted Cauliflower with Toasted Breadcrumbs, Capers, & Almonds
Serves 4

1 c. fresh bread crumbs (about 2 sandwich-size slices of bread; I use Ezekiel bread, ground in a food processor to uniform crumbs)
1 Tbsp. butter
4 Tbsp. olive oil, divided
1/4 c. almonds, ground in a food processor (or chopped finely)
1 small clove garlic, minced
1/4 c. capers, dried and chopped
1 head cauliflower, cored and cut into small florets
kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Add 1 Tbsp. butter and 1 Tbsp. of olive oil. Stir in the breadcrumbs, almonds, and garlic and saute, stirring frequently, until breadcrumbs are toasted and golden brown, about 8-10 minutes. Remove from heat and stir in capers and a sprinkle of salt. Set aside.

Put cauliflower in a large bowl. Drizzle with remaining 3 Tbsp. of olive oil, add a generous sprinkle of kosher salt, and stir with a rubber spatula to incorporate oil and salt evenly over florets.

Spread florets on a baking sheet, making sure they're not touching much or at all stacked on top of each other - the florets need room to roast and become crisp, otherwise they'll just steam. Put cauliflower in the oven and roast for 12 minutes. Check florets to make sure they're lightly browned on one side - if they are, remove the pan from the oven and turn each floret over with tongs. Return pan to oven and roast for another 10-15 minutes, until florets are nicely browned and very tender.

Remove from oven, transfer cauliflower to a serving platter, and sprinkle with breadcrumbs. (Store any remaining breadcrumbs in an air-tight container.) Add salt & freshly ground pepper to taste.

Grilled Steaks with Herb Butter

SML — Mon, 12 Jul 2010 12:08:34 -0700

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine. May I suggest adding a pat of herb butter to your grilled steaks? The butter melts over the hot beef, of course, pooling with the steak's juices to create an obscenely addictive sauce. It's a classic bistro presentation, alongside pommes frites, and is so delicious that you'll soon be adding pats to everything. Grilled fish, boiled new potatoes, sauteed mushrooms, crusty bread...on and on, all improved by that gorgeous green butter. Simple. Divine. Mon Dieu.

Dinner tonight? Could be...

Grilled Steaks with Herb Butter
Makes a litte more than 1/2 c. of butter; recipe doubles nicely

steaks (your favorite cut)
Kosher salt (or other coarse salt; not table salt)
1 stick (1/2 c.) cold butter
1 clove garlic, chopped
1 small shallot, chopped
1/4 c. chopped fresh herbs (any combination you like of basil, parsley, rosemary, sage, oregano, chervil...)
zest of 1/2 lemon
dash or two of Tabasco sauce (optional)

One hour before grilling, sprinkle coarse salt generously on both sides of the steaks. Cover lightly and let sit at room temperature while you heat the grill and prepare the butter.

Put butter, garlic, shallot, herbs, lemon zest, and Tabasco sauce (if using) in the bowl of a food processor. Process until butter is smooth and uniformly green. Taste and add salt as needed. Lay a sheet of plastic wrap on the counter. Add the butter in spoonfuls to create a long log, about 1-inch by 8-inches. Roll the plastic wrap around the butter and gently roll the log of butter back and forth on the counter, to make the log relatively even and round. Twist off the ends of the plastic wrap to seal and put the butter in the freezer to firm it up. (Butter can be made 2 days ahead; chill in the refrigerator, covered.)

Heat the grill. Thoroughly pat the steaks dry with paper towels. Grill the steaks to desired doneness. Just before the steaks are done, slice off several 1/4-inch thick slices of butter. Top hot steaks with a pat of butter and serve. (Leftover butter will keep for a week in the fridge, a month in the freezer.)