Home - the peche. Fig, Mascarpone, and Pistachio Tart. Given that nearly every stall at the farmers' market this past weekend was brimming with figs, I'd say that it's officially fig season here. Swoon! The arrival of figs marks one of my favorite food seasons--late summer and early autumn. I swear that this cross-over time has some of the best produce ever: melons, tomatoes, berries, stone fruit, peppers, apples, pears, winter squashes. Basically, any foodie's dream. Since I missed fig season last year due to my finger surgery, I've been *itching* for figs to finally come back this season so that I could make this tart, which I've been lusting after since last August: figs, mascarpone+brown sugar filling, and pistachio crust. [click on photo for a larger image] The arrival of figs to the markets also marks the beginning of the academic year. So, I suppose it's fitting to be posting this tart recipe, which I'd planned to post for next week, a week early (by demand of fellow Instagrammers).
P.S. Read on for recipe.... 1. 1. 1. Enjoy! Rustic Peach and Plum Tart | Eyes Bigger Than My Stomach. Fruits of summer I didn’t realize how long it had been since I’ve done an actual recipe post! The truth is I just haven’t been in the kitchen much lately at all. But, we had a little family BBQ on Saturday so I thought I would use up some of the local fruit sitting in my fridge – peaches and plums – and make a rustic tart. A plum/peach combo got some raised eyebrows at first but, it was gobbled up very quickly. This weekend was our warmest one this year, but that’s not saying much. It’s been a cruddy summer.
I’m NOT a morning person. Because there’s no crying in baseball. Exactly. That early morning light on my peaches and plum But, I wanted to get my oven on and off before my south east facing kitchen turned into a furnace. Puff pastry, cream cheese and sliced fruit – easy peasy This is a very easy tart to make. The phyllo gives it a haphazard sort of rustic feel Maybe mornings aren’t totally horrible after all… What’s that? It disappears quickly Rustic Peach and Plum Tart Prep time: Pretty as a Picture Pavlova - Global Dish. I love desserts that are unabashedly beautiful. Dishes that just beg to be looked at, admired, and praised… …they’re gorgeous on their own, and little effort is put into their appearance, but when compared to other, more structured desserts, they stand apart. Case in point: this Raspberry Pavlova, with its cloud-like base and seemingly sinful sauce.
The whipped cream topping of course takes away a bit of its innocence (nobody’s perfect…), but the fresh raspberries that dot the top quickly help the dessert redeem itself, and the cream immediately gets set aside as a dirty little secret. Each layer has something different to offer: the meringue’s crust, while crunchy, immediately melts in your mouth, and the rest of the ingredients quickly follow suit. Beautiful, isn’t it? Raspberry PavlovaServes 8 Ingredients: PAVLOVA 1 ½ teaspoons white vinegar 1 ½ teaspoons corn starch Pinch of sea salt 1 ½ teaspoons pure vanilla extract 4 egg whites, at room temperature* ¾ cup granulated sugar 2. 3. 4. 5. Fresh Fig Tart with Cardamom Pastry Cream & Almond Crust. Friends, my obsession with fresh figs continues.
I think David Tanis says it best in this excerpt from A Platter of Figs and Other Recipes: "The platter of figs perfectly illustrates the idea of eating with the seasons. Fresh figs are available for only a few weeks in the summer. The first figs are in June, but June figs usually pale in comparison with the late-summer crop, which benefits from warm August days. As with good tomatoes, you wait all year for the best figs to arrive. The reward is heavy, juicy fruit with oozing centers - sweet figs to swoon for. Fresh ripe figs are voluptuous and generous, luxurious and fleeting. This week, I was able to get my hands on some of those "sweet figs to swoon for" from the late-summer crop.
My second priority was coming up with some sort of fresh fig tart to really showcase these beauties. The crowning glory is the fig slices strategically placed in pretty circles on the top of the tart. Bon Appetit! Fresh Fig Tart with Cardamom Pastry Cream. Summer Sodas! Grapefruit, Thyme & Gin. Green Goddess Grilled Cheese Sandwich. April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 5. See all of our grilled cheese sandwiches >> here << . After (re)discovering Green Goddess early last year, we’ve been obsessed, to the point that we even took the idea of Green Goddess herbs and made Summer Rolls. We thought we were brilliant when we thought we had come up with Green Goddess Grilled Cheese, but realized that another TasteSpotter had beat us to the green, herbaceous, garlicky punch… We love PaniniHappy’s version with the green goddess herbs mixed directly into cream cheese, but ours is a little different.
Green Goddess Grilled Cheese Sandwich based on all those gorgeous green goddesses out there… makes 1 sandwich Ingredients Directions Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG). Heat 1 tablespoon olive oil in a frying pan over medium low heat. Cherry tomato schiacciata | Emiko Davies. Cherry tomato schiacciata Posted by Emiko on Monday, August 22, 2011 · 10 Comments In a couple of week’s time I am going to feed myself exclusively on one thing, schiacciata all’uva. It begins appearing in Florentine bakery windows in September (some even earlier) and only lasts a month at the most, which is why I’m going to make the most of it while I can. Schiacciata is basically a Tuscan focaccia, the word literally means “flattened” and describes its shape.
It’s made as an every day bread made with white flour and when it’s freshly pulled out of the oven, drizzled in generous doses of extra virgin olive oil and salt. But schiacciata all’uva is a sweet focaccia made with two layers of bread dough with plump, round concord grapes in the middle and on top. As I’m impatiently waiting for September to roll around and I’m surrounded by the most amazingly, plump and sweet cherry tomatoes of the season, I thought I’d use them to make a savoury version of Schiacciata all’uva. Related posts: Magical Roasted Persimmon Slices: 5 New Flavors! Back in 2008, I posted about a magical, mysterious way to eat persimmons.
The recipe was simple: Thinly slice a Fuyu persimmon, dust lightly with cinnamon, and bake in a toaster oven until the edges curl, about 10 minutes. The result is alchemy: the heat brings forth the persimmon's natural sugars to a delicious sweetness and the cinnamon adds just a hint of spice. It's still my favorite way to eat a persimmon. But this year I got to thinking: how would it work with other spices?
Read on for the results of my experiment. I decided to test my magical persimmon recipe using the following new spices: crystalized ginger, 5-spice, fresh nutmeg, cardamon and, for a savory taste, smoked paprika. First I took two just-ripe Fuyu persimmons and sliced them horizontally into slices. The results were spectacular. The chili flakes were good, too, but requires further investigation. For the original persimmon post, go here. Related: Persimmon Tart (Images: Dana Velden) Italian Cheese Cookies. I’m not afraid of using butter! Not at all, I just prefer using lots of butter on special occasions, or when I’m having female issues, you know?
Italian cheese cookies. Italians sometimes really do it better! Tasty, savory biscuits with lots of cheese, rosemary and sun-dried tomatoes. See! Cookies don’t just go with coffee and tea, they also go with wine and fun evenings with friends! These are so fantastic you would never believe they have so very few ingredients. I always try to keep the ingredients I use simple – things most people have stored in their kitchen cabinets or can easily buy at their local supermarket.
Ingredients: 1 cup flour 1 cup Parmesan, grated (100 gr) 1 stick salted, cold butter, diced (roughly 120 grams) Rosemary, minced or dried 2 or 3 sun-dried tomatoes (on oil), minced finely Dash cayenne 1/2 tsp salt Directions: This all there is to it. Now I always use my food processor for things like these, but you can use a hand mixer, or your hands, as well. Spring Appetizer Recipe: Crostini with Pea Shoots and Strawberries Recipes from The Kitchn. Campfire Orange Cakes. I have been looking forward to camping so I could try out this campfire recipe. First you cut the tops off of oranges and scoop the guts out with a spoon. Mix up instant cake mix in your coffee pot. Hah hah. No, only mix it in your coffee pot if you are like me and forget to bring a bowl. Fill each orange up a little past halfway with the cake mix. Put the tops back on and wrap the oranges with aluminum foil. Set the oranges in the campfire coals for about 20 minutes. The cake bakes right in the oranges and is very moist with a tinge of orange flavor.
I can't imagine cake without frosting so I brought some along to top each cake. Pokemondrinking.png (PNG Image, 2216 × 2216 pixels) Color your Food with Food Finish by The Deli Garage. Genius Recipe: Two-Ingredient Chocolate Mousse | Shine Food. Every week, at Food52.com, we're digging up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook. Today, just for you, Valentine: a completely forgiving, undemanding, and lovable chocolate mousse. - Kristen Miglore, Senior Editor, Food52.com It took a brilliant, adventurous chemist to discover the simplest way to make chocolate mousse at home.
"I invented it -- but it was so easy, I'm embarrassed! " Herve This told Wired magazine in 2007. He also invented the study of molecular gastronomy -- but his book of the same name doesn't read like a science manual. The book instead is about simple, scientific surprises and improvements in home cooking. He explains everything from getting crisp skin on a roast chicken (don't baste with the juices) to whether gnocchi are truly done when they bob to the surface (not necessarily). ...
>> RELATED: See Nancy Silverton's Genius Recipe for whipped cream. Hervé This' Chocolate Mousse Serves 4 1. 2. 3. 4. Coockieboy-クッキーボーイ. 100 Calorie Pack | The Simple Delights. Even though I have had some rough egg experiences lately…the century egg, and little birdie fetus…I have not given up on one of my favorite foods. While eggs can be made to taste more disgusting than I ever thought possible, they can also be creamy, protein packed perfection and in the case of the baked egg cup, they are just that! The other morning, we had our friend Zach and one of his friends over for breakfast.
Zach was our travel partner in Cambodia, and he is moving to South Africa on Monday, so we are trying to soak up as much Zach time as possible! Gavin made some delicious whole wheat banana’s foster pancakes (I think I should enlist him has a guest blogger to share his pancake secrets!) Baked Egg Cups 12 Eggs 12 thin slices of deli ham (round) 1/2 Cup of your favorite cheese (I used Parmesan) 1/2 Cup diced scallions Fresh cracked Sea Salt and Pepper Preheat the oven to 400. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny. How to Make Holiday Candy. Easy Chocolate Bourbon Truffles - Chocolate Bourbon Truffle Recipe. Ingredients: 1 can (14 ounces) sweetened condensed milk3 cups semisweet chocolate chips1 tablespoon vanilla extract2 tablespoons bourbon1/2 to 3/4 cup finely chopped pecansgranulated sugar, unsweetened cocoa, or very finely chopped pecans Preparation: Combine chocolate chips and sweetened condensed milk in a saucepan over low heat.
Heat, stirring, until melted and smooth; remove from heat. Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. More Candy RecipesFudge Mocha TrufflesTruffles with Chocolate Chips and PecansSharon's Mock TrufflesBourbon BallsStrawberry Fudge BallsMocha Rum BallsRaspberry BonbonsOrange BallsPeanut Butter BonbonsKaro Chocolate Fudge RecipeMicrowave Fudge RecipeHaystacks Microwave CandyEasy Cream Cheese FudgeVelveeta FudgeBrown Sugar FudgeNew Orleans FudgeFavorite Peanut Butter FudgeChocolate Fudge with NutsPeanut Butter FudgeNew Orleans PralinesCandy RecipesCookie Recipes Index. Saag Paneer Recipe : Tyler Florence. Directions Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender.
Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside. Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside. Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Ghee: 1 pound unsalted butter Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Yield: 1 1/2 cups Curry Powder: 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon whole cloves 1/2 teaspoon mustard seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 1 tablespoon turmeric.
Grounds for Divorce cocktail recipe. Roasted Carrots with Cardamom Butter. World Bread Day: Challah. Once again the wonderful Zorra has coordinated a celebration of the World Bread Day, asking bloggers from all over the globe to bake, buy, or photograph bread and blog about it today. World Bread Day is an event created by the UIB (International Union of Bakers and Bakers-Confectioners) in an effort to provide an opportunity to talk about bread and bakers, to find out about their history, their importance, as well as their future. In the spirit of what World Bread Day is all about, I decided to bake a bread that symbolizes a history and heritage that I am unfamiliar with, in an effort to learn more about it. Challah is a special braided bread eaten by some groups of Jews on the Sabbath and holidays. According to Jewish tradition, Sabbath and holiday meals begin with a blessing over two loaves of bread.
This “double loaf” commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. Baked Mac n’ Cheese. Nothing can you make you feel cozier than a big bowl of warm and creamy mac n’ cheese. I’ve had my eye out for a great homemade baked mac n’ cheese recipe for awhile now and I finally found one that I wanted to give a shot.
My review of the recipe is that it was extremely tasty – I loved it. Baked Mac and Cheese(Source: Amber of Amber’s Delectable Delights) 8 oz. elbow macaroni 4 Tbsp. butter, divided 2 Tbsp. flour 1/2 tsp. salt 1/2 tsp. dry mustard (I omitted this because I didn’t have any) 2 cups milk 1/2 cup cheddar cheese, divided 1/2 cup mozzarella cheese, divided 1/2 cup swiss cheese, divided 1/2 cup seasoned bread crumbs 1) Cook macaroni according to package directions; drain. 2) Preheat oven to 400 degrees. 3) Melt 2 T. butter in a large saucepan over medium heat.
Add flour and salt and stir until mixture is smooth. 4) Cook over low heat, stirring constantly, until thickened, about 5 minutes. 5) Stir in 1/4 cup of the cheddar, 1/4 cup of the mozzarella, and 1/4 cup of the swiss. Savory Golden Lentil And Sweet Potato Soup Recipe - Food.com - 187471.