Tart Dough

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1 tbsp. sugar (only for sweet tarts)
• 8 tbsp. cold unsalted butter
• 3 tbsp. cold water

Directions

Mix flour, salt and sugar in the bowl of a food processor. Cut the butter into small pieces, drop them into the food processor tube, and pulse for 15 seconds (or as Ms. Jones writes “long enough to say ‘alligator’ fifteen times”). Pour in ice water and process long enough to say “alligator” ten times. Transfer the dough to the counter and work it with the heel of your hand. Gather the dough together in a round. Sprinkle with flour, wrap in waxed paper, and refrigerate at least 20 minutes or until ready to use.

Plum Tart

Directions

Pre-heat oven to 425 degrees. Thinly slice 4-5 plums. Set aside. Roll dough out into a circle (or long oval if using a rectangular tart pan). If dough is very cold, let it warm up slightly at room temp first. Transfer dough to tart pan, tucking it into the inside rim firmly. Trim dough if needed. Paint the dough with 1/4 cup of jam (I used apricot and raspberry).

Arrange the plums (or whatever fruit you are using) on top and sprinkle sugar over them. Bake for 10 minutes at 425 degrees, then lower the heat to 350 degrees and bake an additional 45 minutes.

My Mom recently gave me this cookbook which she had autographed by the author Amanda Hesser:

“for jeannette-
eat like you mean it!

 all the best, amanda hesser”

Very cool.  It’s an immense cookbook, both in terms of content and actual size. It includes a compilation of the best recipes published in the New York Times over the past 150 years(!).  The most interesting part is the timeline set out in the beginning of each chapter that chronicles food trends for each decade (did you know the Caesar salad came into vogue in the 1940’s?). This fun feature and the author’s own comments for each recipe almost makes you forget that there are no pictures (this usually drives me crazy- what is it supposed to look like?!).

This is the first recipe I’ve made from the cookbook- a great way to use up an abundance of summer vegetables!

Ingredients

• 1 medium eggplant
• 1 medium squash
• 1 medium zuchinni
• Salt
• 1/2 cup olive oil
• 1 large onion, sliced thin
• 2 garlic cloves, minced
• 1 sprig fresh thyme or oregano (or 1/2
  tsp. dried)
• Fresh ground black pepper
• 1 bay leaf
• 2 ripe tomatoes, peeled and cored
• 6 basil leaves, finely chopped

Directions

Chop squash and zucchini into 1/2 inch cubes. Trim ends of eggplant but do not peel. Cut into 1/2 inch slices and cut each slice into large cubes. Generously sprinkle the eggplant with salt and place in a colander. Weight it down with a plate and let stand for one hour to drain (I was skeptical, but it really does drain liquid! but in a pinch, I bet you could skip this step).

Place heavy skillet over medium heat and add oil. When hot, add onion and garlic and cook, stirring, until onion is soft, 3 to 4 minutes.  Add the eggplant, zucchini, squash, herbs and pepper. Add bay leaf and cover and simmer over low heat for 20 minutes.

Chop tomatoes and add them to the eggplant, along with the basil. Simmer for 20 minutes, or until thick. Taste and adjust seasoning. Serve hot or cold. We enjoyed it over couscous and again over slices of thick bread.

*Notes: the recipe was originally printed in the New York Times on June 3, 1965: “A Flair for Languages can Add Flavor to Menus” by Craig Claiborne.  The
recipe was adapted from Mrs. Jacques Kayaloff (although the notes in the cookbook state that the recipe may actually be the work of Mrs. Kayaloff’s cook, Lee Faith).

 
Ingredients 
 
6 tomatoes
1 medium cucumber, peeled, seeded and chopped
1 medium red onion
1 medium green pepper
2 cloves garlic
1/4 cup extra virgin olive oil
2 tbsp vinegar (red wine or sherry)
1 tsp salt
1/2 tsp fresh ground pepper
pinch of sugar
2 slices day old bread (country white or Italian chopped in cubes) (optional)
1 cup water or 1 1/2 cups tomato juice
Hot sauce (to taste) 
 
Directions
Plunge tomatoes into a big pot of boiling water for 30 seconds (this makes it easier to peel). Remove from water, peel and chop. Combine all ingredients in a food processor. Serve with fresh basil leaves.  Simple as that! This soup tastes even better the next day, after being refrigerated for awhile. It may become too thick, and if so, you can add more water or the tomato juice to reach your desired consistency (we like ours pretty chunky).

And a picture of Tony in our Garden for good measure!

I also got one of these from my parents for my birthday!

Enter PESTO. versatile, freezeable, and an easy way to break in a new food processor!

Here are two easy recipes:

Classic Basil Pesto

Ingredients

• 2 cups packed fresh basil leaves
• 1/4 cup toasted pine nuts
• 1 garlic clove
• 1/2 tsp. salt (or to taste)
• 1/4 tsp. freshly ground pepper (or to taste)
• 2/3 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

Directions

In blender or food processor, pulse basil, pine nuts, garlic, salt, and pepper. Gradually add oil to form a smooth, thick consistency. Stir in cheese at the end and give the mixer another spin or two to achieve desired consistency. Add more salt and pepper (or oil, or cheese) to taste.

Pea Pesto

I have to admit, I made this recipe after reading that it was one of the dishes Giada de Laurentiis was serving to William and Kate (sorry, the Duke and Duchess of Cambridge) during their recent trip to California. It was really easy and a good alternative to traditional basil pesto (especially as a base layer for paninis!).

Ingredients

• 1 10-ounce package of frozen peas, defrosted
• 1 garlic clove
• 1/2 cup Parmesan cheese, grated
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 cup olive oil

Directions

In a food processor or blender, pulse together the peas, garlic, parmesan cheese and salt. With the machine running, slowly add in the olive oil until it is well combined, which takes about one to two minutes. Season with salt and pepper to taste. Spread on thick slices of baguette or ciabatta and top with sliced tomatoes.

I went right to the “proper” source for a recipe- Jamie Oliver (he is like royalty over there).

Ingredients

• 2 tablespoons olive oil
• 1 bunch spring onions, chopped  (I used a yellow onion)
• 1 handful fresh mint (optional)
• 1 pound frozen peas
• 2 large knobs butter
• sea salt and freshly ground black pepper

Directions

“Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth (I used my immersion blender). Whether mashing or pulsing, when it’s done add the butter and season very carefully, to taste.” I add a tablespoon or two of milk because it seemed rather dry.

 They were really good, but not as good as the ones I had in the English pubs! I’ll have to keep at it…

Golden Boar Pub

The Rose and Crown

Meanwhile, since we’ve been back I have…

1. … started to put milk in my tea  

(in my commemorative William and Kate engagement mug, of course…)

2. … am going through serious Cadbury withdrawal

3. …become slightly obsessed with the Royal Family

(on my to-read list!)

4. … started using the phrase “BRASS MONKEYS”  

(it doesn’t mean what you think)

 whenever possible (as in, ”Brrr… it’s brass monkeys out there today!”)

5.  …. found my knight in shining armour

and

6. … continue to wait for my acceptance letter to Hogwarts!

 
Yes, those are my swim goggles. I highly recommend wearing a pair while attempting to thinly slice four large onions…

 
I didn’t shed a single tear! 

Next, add all of those onions to a pan and start to caramelize. Caramelized onions are amazing on anything really, including leftover turkey sandwiches,  so while you’re going to the trouble, I recommend making some extra!

 
While working on the onions, take the puff pastry out of the freezer and let it thaw on the counter. Also, preheat your oven to 400 degrees.

Next, place a piece of parchment paper on the counter and roll out one sheet of puff pastry. Place three big scoops of onions in the middle. Place the wheel of brie on top of the onions (leave the rind on- I promise you won’t taste it). Quickly whisk an egg in a small bowl and then lightly brush the edges of the puff pastry with the egg wash.

Next, start folding the pastry up over the cheese, pressing the seams together to seal. Then flip the pastry round, seam side down, on a parchment lined baking sheet. Brush the top of the pastry with the egg wash. Place in the oven and bake until golden brown, about 25 minutes. Yum!
 

Here is the complete recipe for two baked brie puffs:

Baked Brie and Onion Puff

adapted from The Food Network

Ingredients

• 2 tablespoons unsalted butter
• 4 large Vidalia or Spanish onions, thinly sliced
• Salt and freshly ground black pepper
• 1/2 cup water
• 2 sheets frozen puff pastry, thawed
• 2 (5-inch) rounds brie cheese
• 1 large egg, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature.

Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging. Enjoy!

To kick off the start of Fall (a.k.a. soup season!) I made this amazing and hearty mushroom soup this past Halloween weekend.  I will treat you to the recipe at the end. But first, in the spirit of Halloween, a few tricks and treats from this past weekend: 

Friday night we went to an event at the National Zoo.

…where we enjoyed treats provided by Magic Hat Brewing Co.

… and Tony tried to trick some of the residents of the gorilla house.

On Saturday, I was reminded what a treat it is to live in D.C. where the National Mall is only a short metro, cab, bus, car ride away. Apparently everyone in D.C. had the same idea, so after considerable effort getting there, we reached the Mall to attend this:  

The Mall was packed with people dressed up in costumes and carrying all types of signs. 

It was so crowded, we couldn’t see or hear anything. The trick was to remember to record the event before we left the house and then watch it later from the warm comfort of our couch! 

Sunday was Halloween and while some of us wanted to go out and get some treats with the other kids….    

We told him he wasn’t going to trick anyone with that tail sticking out!

So we stayed in and enjoyed this delicious treat instead:  

Mixed Mushroom Soup

adapted from Whole Living

Serves 4 (about 7 cups)

Ingredients

• 1 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 2 leeks, halved lengthwise, thinly sliced and rinsed
• Salt and ground black pepper
• 1 garlic clove, minced
• 1 pound assorted fresh mushrooms (white button, cremini, oyster, and shiitake), rinsed and chopped
• 1/2 teaspoon fennel seeds (we didn’t have any, so I omitted)
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 can (14 1/2 ounces) diced tomatoes, drained (I used two cans)
• 1/2 cup marsala wine (optional) (I omitted)
• 4 cups vegetable broth

Directions

Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a colander or cheesecloth-lined sieve and reserve.

In a large soup pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes.  Discard bay leaves before serving. Serve with a grating of pecorino or parmesan cheese.  We had this with grilled swiss cheese sandwiches on rye bread. Perfect combo!

Taking a picture of a steaming bowl of soup is quite tricky!

 We stayed at the Marriott Ranch B&B in Flint Hill, VA. We’ve stayed here before and it’s a great place!

We hiked around and played on tractors…

and had some close encounters with these guys!

We also went wine tasting and had a picnic.

And we went apple picking!

We came home with about ten pounds of apples, so I tried to find the most versatile recipe to make with them. I found a recipe for a “Breakfast” Apple Granola Crisp here and it was perfect- something you can eat for breakfast and dessert or really anytime of the day. It’s essentially an apple crisp, but the topping is a bit more “granola-y” so it passes for 1) healthy and 2) a breakfast food. Works for me! 

Breakfast Apple Granola Crisp

Ingredients

• 3 pounds* apples (any mix of apples) (peeled, cored and cut into medium chunks**)
• 2 tablespoons lemon juice
• 3 tablespoons sugar (I used a mix of brown and white)
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• Salt
• 1 stick unsalted butter
• 1/4 cup honey
• 1/2 cup flour
• 2 cups oats
• 1/2 cup sliced almonds
• 1/2 shredded coconut (sweetened or unsweetened)

Directions

Preheat oven to 400°F. In a large bowl, toss apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt.

Add to a 9×13-inch baking dish. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. The granola will probably start to brown to soon, so cover the baking dish with foil for the last few minutes (as you can see I did it too late). After you remove the foil, put it back in the oven for a few more minutes to help the granola re-crisp. Cool to room temperature and keep in fridge for about a week.

Tastes great by itself or with plain yogurt (see- breakfast!):

*three pounds = approx. 9 medium apples.

** very helpful if you can get your husband to do this part

It’s a really easy recipe that can be adapted a million different ways depending on what ingredients you have on hand and how you want to eat it. I’ve had it over rice, couscous, bread, salad… you name it. I know a lot of recipes have you cut the veggies in round slices and bake them in layers, but I prefer more of a mash up of veggies that you can cook directly on the stove top.

So here is my recipe:

Ratatouille

Ingredients

• 1 medium eggplant (peeled* and cut into 1-inch cubes)
• 1 yellow pepper (chopped)
• 1 red or orange pepper (chopped)
• 1 medium yellow onion (chopped)
• 1 or 2 tomatoes (chopped) or 1 can diced tomatoes
• 1 medium squash or zucchini (or both) (chopped)
• 3 cloves garlic (minced or chopped)
• ¼ cup extra virgin olive oil
• 1 bunch fresh basil (about ½ cup) (chopped)
• 1-2 sprigs of fresh thyme
• Salt and Pepper to taste
• Optional: toasted pine nuts, cheese (ricotta salata, goat cheese or mozzarella are all good!)

Directions

Add olive oil, eggplant, and squash/zucchini to large skillet over high heat and sauté until tender, about 8-10 minutes. Add onions and, if needed, more olive oil, and cook until onions are soft, about 5 minutes. Add peppers and garlic and cook, stirring occasionally, about 10 minutes. Add tomatoes, thyme, salt and pepper. Reduce heat, cover, and cook until everything is tender, about 20 minutes. Once everything has cooked down and all of the veggies are tender (but not too mushy), add fresh basil. If you want, you can serve it topped with cheese and/or pine nuts.

*I’ve used both peeled and unpeeled eggplant and it definitely tastes more bitter when you leave the skin on- so take the extra time to peel it.

If you have an end-of-summer abundance of tomatoes from your garden like we do (or just couldn’t control yourself at the farmer’s market) you might be thinking outside the tomato-basil-mozzarella box. I know, it’s ridiculous to think one would even have this problem, but we did. We can’t eat them fast enough and I will not let the birds have them!

That’s how I came across this recipe and am forever grateful. Fresh tomatoes are wonderful just by themselves, but I promise you’ll be happy with this dish! At first I didn’t know why it was called “scalloped” tomatoes. But then I realized it is sort of like a gratin or scalloped potatoes dish- but not as cheesy. It’s more like a tomato bake. It’s so simple- only four main ingredients- and just tastes like summer. Enjoy!

Scalloped Tomatoes

source: Smitten Kitchen adapted from Ina Garten 

Ingredients

• 3 tablespoons extra virgin olive oil
• 2-3 cups French bread, cut 1/2-inch diced (I included crusts)
• 2 1/2 pounds cherry tomatoes, cut in half (or any good tomatoes will work)
• 3 cloves garlic, minced
• 2 tablespoons sugar (you could use less since the cherry tomatoes are already sweet)
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup thinly slivered basil leaves
• 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350°F. Heat olive oil in a large pan over medium-high. Add the bread cubes and stir, making sure they are evenly coated with oil. Toast the bread cubes, tossing frequently, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture to the pan and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly.