Tuesday, September 26, 2017

Simplest Plum Tart - Tuesdays with Dorie

The second selection this month for Tuesdays with Dorie is my favourite type of fruit tart - lightly sweetened fruit baked in a tart crust. Its success depends on the quality of the fruit so I made sure to use only the ripest of Italian plums.
I used crushed speculoos cookies to absorb the liquid. They added such a nice subtle spice flavour that complemented the plums so well that I would love to make this tart with a spiced tart shell. Dorie has a recipe for one in another of her books, Baking From My Home To Yours...maybe I'll try that one next time.

Visit here to see more fruit tarts.

Tuesday, September 19, 2017

Maple Cookies

Now for something sweet from the FoodNetwork, the online cookbook I've been using this month....cookies! 

These maple cookies are perfect for a packed lunch or an afternoon coffee break, or, as my husband believes, any time of day. The recipe comes from chef, restaurateur and cookbook author Emeril Lagasse who's known for "kicking it up a notch" and does he ever with these cookies. They not only contain maple syrup and pure maple flavouring but they're glazed with maple sugar icing. 
The dough was really easy to work with, which isn't always the case with sticky maple syrup as an ingredient, but it did soften quickly and needed to be chilled from time to time. I re-rolled the scraps and made more than 5 dozen cookies. Even with the extras, there was enough glaze for all, the trick was to keep it warm so it could be applied thinly.
These tasted incredible the day they were made and, unbelievably, they were even better the next day, with the same crunch as freshly baked but stronger maple flavour. 

I originally found this recipe on foodnetwork.com but it's no longer available there. It is on Emeril's site so if your want to make these cookies - and I know you do - the recipe is here.

I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Saturday, September 16, 2017

Bacon-Wrapped Roasted Pork Tenderloin

This month, I decided to tackle some recipes from the FoodNetwork that I've saved over the years. First, I made Bob Blumer's delicious Pepper-Crusted Maple-Glazed Salmon from the American site. This week, it's Michael Smith's Bacon Roast Pork Tenderloin from FoodNetwork Canada.
This dish is another winner! You can't go too far wrong wrapping meat in bacon; it not only adds flavour, it helps to keep lean cuts like this tenderloin moist. I also love the way this recipe is written: you can use any sweetener, any mustard and any herb or spice for the pork marinade, and it will taste fabulous. I used brown sugar, grainy Dijon mustard and fresh rosemary.
I served it with some rice and Sautéed Mushrooms with Spinach and Pepper, a recipe from Deborah Madison's book Vegetarian Cooking for Everyone.  

This made a quick and delicious weeknight meal and thinly sliced leftovers made very tasty sandwiches for lunch the next day. This is another recipe that will be repeated. I'm already thinking of different sweetener-mustard-herb combinations to use next time!
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Tuesday, September 12, 2017

Brown Butter-Peach Tourte - Tuesdays with Dorie

Two tarts to celebrate seasonal fruit were chosen this month for Tuesdays with Dorie. This week, I made the peach tart. Actually, this peach dessert wasn't the typical open-faced tart I've become accustomed to making from the book Baking Chez Moi, but a tourte with a top crust made from the same cookie-like tart dough as the shell. Peach season here is short but sweet and this year's crop was particularly good, perfect for a pastry like this.
I decided to be more generous with the peaches so I loaded the crust with whatever it could hold, about one-and-a-half times what the recipe called for but even with the extra fruit, this was too buttery for me; I would have preferred it without the top crust and the browned butter but everyone else who had some really enjoyed it. 

To see the other fruit tarts, visit here.

Wednesday, September 6, 2017

Pepper-Crusted Maple-Glazed Salmon

If you love salmon, I have the perfect dish for you. It's a little sweet, a little salty, a little spicy, and perfectly delicious. Salmon doesn't really need much at all to make it taste good and this recipe used only three additional ingredients: maple syrup and soy sauce for the marinade, and freshly ground black pepper.
My oven is a little cranky at high temperatures so I roasted the fish at 475F (instead of 500F) and placed it pepper-side down at first to crisp, inverting it part way through cooking. The crunchy crust that formed provided a wonderful textural contrast to the moist salmon flesh and the black pepper heat was mellowed by the sweetness of the maple syrup.
I served the salmon with bok choy and sugar snap peas cooked en papillote, in a parchment envelope, with spring onions, garlic, orange zest and some fresh mint. The flavour combination was very nice and complemented the salmon well. 

This was made as a quick, mid-week family meal but I thought the salmon, in particular, was an elegant, company-worthy dish, one that will be repeated often.

I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray since both recipes came from cookbooks I don't use very often. The Pepper-Crusted Maple-Glazed Salmon was from one of my favourite online cookbooks, FoodNetwork, and can be found here. The side dish, Baby Bok Choy, Sugar Snap Peas, and Garlic en Papillote was from Around My French Table by Dorie Greenspan and has been published here.