Tuesday, August 23, 2016

Philadelphia Blueberry-Corn Tart - Tuesdays with Dorie

A tart comprising a bittersweet chocolate crust, a cool and creamy honey cheesecake filling, and a fresh corn, rosemary-infused blueberry topping was my latest Baking Chez Moi endeavor. It was different enough that it elicited descriptions of "unusual" and "interesting" from my tasters but all agreed it was delicious
The chocolate tart dough (page 418), my riff on Dorie's bonne idée of a ready-made chocolate crumb crust, baked up tender and shortbread-like, paired well with the fruit and was a good foil for the sweet filling. But my favourite part of this dessert was the topping of fresh blueberries and corn combined with blueberry "jam", sweet and tart with a whisper of lemon and rosemary. I enjoyed the extra - there was too much for the tart - stirred into plain yogurt and on my morning oatmeal but I think it would be wonderful with ice cream, pancakes & waffles, lemon cake.......

Visit here to see what others made this week for Tuesdays with Dorie.

Monday, August 22, 2016

Lemon-Ricotta Spaghetti - IHCC Express Meals - 30 Minutes or Less!

An express post for an express meal from I Heart Cooking Clubs' featured chef Curtis Stone.
Lemon-Ricotta Spaghetti comprised freshly cooked pasta and a light and lemony no-cook sauce of ricotta cheese, lemon zest and olive oil. I added basil for extra flavour but it really wasn't needed. Delicious! 

Monday, August 8, 2016

Fudgsicles for Grown-Ups - Tuesdays with Dorie

A frozen chocolate treat on a stick spiked with liqueur was one of August's Tuesdays with Dorie projects from Dorie Greenspan's book Baking Chez Moi.
The mixture of melted chocolate, chocolate bits, Kahlúa, and whipped egg whites and cream was delicious but was light and airy and mousse-like and I wondered how easily it would release from the popsicle moulds. The answer was not very. Only two of eight came out intact. Maybe I just need more practice. Oh well...

If I were to make it again I would follow Dorie's suggestion in the headnotes to freeze it in any container and scoop it out at serving time.

Saturday, August 6, 2016

A Fresh Tomato Relish, 2 Ways - Cookbook Countdown

I'm cooking from Vegetable Literacy this month for Cookbook Countdown, an event that's encouraged me to start using some of my long ignored cookbooks. This book explores the edible plant world through its families and for this post I delved into the Nightshade Family that includes not only deadly belladonna but also some favourite foods: tomatoes, peppers, chiles, eggplant and potatoes.
With tomatoes at their peak right now, A Fresh Tomato Relish made of ripe tomatoes, minced shallots, sherry vinegar and olive oil seemed a good place to start. This really was all about the beautiful flavour of the tomatoes; it added wonderful brightness to spinach-stuffed savoury crepes.
These Chive and Saffron Crepes made with spelt flour, a recipe from the Lily Family chapter, deserve a special mention they were so good. Their delicate appearance belied the full flavour within: nutty, earthy and herbaceous. 
The author mentions that members of the same family complement each other and are often used together in a dish. I followed one of her suggestions and made a variation of this relish with chives and topped  Griddled Eggplant Rounds with it and some creamy homemade ricotta for a simple and tasty appetizer.
I'm cooking from Vegetable Literacy by Deborah Madison this month for Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray. Be sure to visit to see what everyone else is making.