February 2008 Roundup

In savory recipes, Tex-Mex Corn Chip Chili from …and a cookie for dessert, Curried Egg Salad from 101 Cookbooks, Roast Pork Belly with Braised Puy Lentils from 101 Things Every Cook Should Cook, Stuffed Poblano Peppers from 365 Days of Pure Vegetarian, Rosemary and Garlic Roast Chicken from a feast, everyday, Oxtail Stroganoff and Stuffed Pork Shoulder from Accidental Hedonist, Holubchi (Cabbage Rolls) from Adaptations, Pork Scallopine with Salsa Verde Browned Butter and Fresh Corn Risotto from Alice Q. Foodie, Sunday Gravy from Almost Italian, Habanero Hellfire Chili from Alosha’s Kitchen, Preserved Meyer Lemons from Amuse Bouche, The Puglia Streetwalker from Angela’s Food Love, Beef Barley Soup from Apples & Oranges, Shallot Mustard Vinaigrette from Artisan Sweets, Arroz Caldo from At Home with Helena, Taleggio, Bacon, and Spring Onion Tart and French Lentil Salad with Bacon and Vinaigrette from The Bacon Show, Slow Cooker French Dip Sandwich from Baking Bites, Baked Rigatoni Cake from Baking Buddies, Slow Cooker Ropa Vieja from Bearly Edible, Ham Hock, Borlotti Bean and Kale Soup from Book the Cook, Spicy Beef Caldereta from Burnt Lumpia, Baked Lima Beans from Cafe Chocolada, Fleur de Sel Buttermilk Mashed Potatoes from Caviar and Codfish, Goat Cheese and Scallion Eggs Cocotte from Chocolate Shavings, Crab Summer Rolls with Cashew Butter Dipping Sauce from Closet Cooking, Spaghetti alle Vongole and Kipfler Potato Salad with Parsley Pesto and Chorizo from Cook (almost) Anything at Least Once, Gnocchi with Creamed Kale from Cook Like Mad, Hungarian Cabbage and Noodles from The Cookbook Junkie, Sticky Orange Chicken from Cooking and the City, Blood Orange Chicken from Cooking For 2, Pierogi Casserole from Cooking with Anne, Chicken and Wild Rice Soup from Culinary Infatuation, Butternut Squash and Quinoa Frittata from Dani Spies, Cajun Adzuki Beans with Brown Rice and Chicken and Vegetable Soup with Quinoa and Barley from Diannes Dishes, Purple Potato Gratin with Bacon from Eating Out Loud, Chef R’s Big Salad from Equal Opportunity Kitchen, Sauce Soubise from Food Lorists, Sushi Bowl for Two from Food Speak, Apple Cider Vinegar English Muffins from foodbeam, Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese from Foodie Chickie, Buffalo Chicken Soup from The Gluti Girls, Spatzle Mixed with Grated Cheese from Allgau and Fried Onion from Kuchenlatein, Beef and Black Bean Chili from Last Night’s Dinner, Olive Cheese Balls from Lisa’s Vegetarian Kitchen, Chicken Rice Pilaf from Love-Sweet-Love, Braised Short Ribs from MotherChef, Jack Daniels Grilled Chicken from No Special Effects, Gnocchi di Ricotta e Salsa di Gorgonzola from Pink Whisk, Old-Fashioned Sunday Pot Roast with Vegetables and Brown Gravy from Rah Cha Chow, Spanikopita from raspberry eggplant, Jacques’ Vinaigrette in a Jar and Tortellini with Gorgonzola Cream Sauce from Serious Eats, Blood Orange Chicken from Slashfood, Spinach and Feta Stuffed Chicken from sweet savory southern, Potato Pancakes from Shazam in the Kitchen, Duck Breast with Cherry Balsamic Sauce & Dried Cherry Rice Pilaf from Simply…Gluten Free, Escarole and Orzo Soup with Meatballs from smitten kitchen, Welsh Rabbit with Beer from The Sour Dough, Chicken and Leek Pie from Soy and Pepper, Moroccan-Style Lamb Meatballs with Tomato Sauce and Orzo from Stephencooks, Easy Peasy Meatball Ziti from Sticky, Gooey, Creamy, Chewy, Crab Ravioli from Stuff Yer Bake, Jamaican Jerk Sliders with Island Slaw from Sugar Plum, Classic Onion Soup with Gruyere from Sweet and Savory Eats, Buttermilk Scones from Taste Buddies, Pasta with Bacon and Leeks and Italian Beef and Cabbage Casserole from Thyme for Cooking, Vietnamese Grilled Pork Sandwich (Bahn Mi Thit Heo Nuong) from Wandering Chopsticks, Hungarian Goulash from We Are Never Full, Roasted Vegetable Stock from Well Fed, Spicy Chicken and Rice Flu Chaser Soup from What Did You Eat?, and Bolognese Lasagne from Whiskful.

In sweet recipes, Sweet, Salty Frito Candy from …and a cookie for dessert, Cold Lemon Souffle from :pastry studio, Lemon Creme Brulee with Fresh Berries from A Suitable Spice, Crullers with Rum Glaze from a whisk and a spoon, Peach Pound Cake from Annie’s Eats, Steel-Cut Oats with Dates, Coconut, Cinnamon and Pecans from Apartment Therapy: The Kitchen, Double Apple Bundt Cake from the barmy baker, White Chocolate and Cointreau Truffles from bronmarshall, Coconut Custard Squares and Chocolate Caramel Bars from The Canadian Baker, Blueberry-Buttermilk Pancakes from Carrie’s Kitchen Creations, Oatmeal Breakfast Bread, Berliners, and MB Vanilla Cupcakes from Cast Sugar, Intensely Bittersweet Chocolate Souffles from Caviar and Codfish, Cowboy Cookies from Chicagoist, Sweet Potato Bread with Praline Sauce from Closet Cooking, Crispy Chip Cookies from The Cookbook Junkie, Apple Scones from The Cookin’ Sisters…and Friends, Dulce de Leche Gelato from Cooking and Booking, Linzertorte Cobbler from Cooking at the Pacific Outpost, Oatmeal Raisin Bread Pudding from Culinary Concoctions by Peabody, Frosted Cinnamon Apple Bars from Culinary in the Desert, Mimosa Cupcakes from Cupcake Project, Millet Oatmeal with Golden Raisins from curiously ravenous, Rich Fruit Cake and Baked Chocolate Mousse from Dad, Baker and Chef, Peanut Butter Ice Cream and Double Chocolate Chip Cookies with Cashews from Diannes Dishes, Bread Machine Doughnuts from Dine and Dish Blog, Brown Sugar Pecan Shortbread Cookies from Dinner and Dessert, Vanilla Panna Cotta with Raspberry Gelee from Evan’s Kitchen Ramblings, Lisa’s B52 Chocolate Shots from Kats’ Kitchen, Amaretto French Toast from Love and Olive Oil, Raspberry-Almond Financiers from mimi on the move, Strawberry and Almond Cannoli from Morsels & Musings, Kettle Corn from Mrs. Watermelon’s Recipes, Strawberry Amaretto Pastries from Nerd Family Food, Steel Cut Oatmeal with Dried Figs from the petite pig, Meyer Lemon Souffle Pudding from pinknest, Oat, Pear and Raspberry Loaf from Pittsburgh Needs Eated, Apple Crumble from Proof of the Pudding, Berliner Pfannkuchen from real life foodie adventures, Crepes Suzette from Seduction Meals, baked cheesecake & fig tart from stonesoup, Salted Butter Caramel Ice Cream from sugarlaws, Spiced Potato Doughnuts from Sweet and Savory Eats, Cherry Coconut Banana Bread from Treat a Week Recipes, and Best Oatmeal Chocolate Chip Walnut Cookies from Two Fat Als.

In informational posts, Elise from Simply Recipes shows us how to make stock from chicken feet.

January 2008 Roundup

Wow, I never realized how far behind I got on these monthly round-ups – going to Brazil in January knocked me totally off my blog-reading, and what ended up happening is that I’ve ended up doing 4 months all at once – so since I have all 4 months done, expect four posts one after the other until I’m caught up. :) So, without further aideu:

In savory recipes, Crispy Flatbread with Everything from 28 Cooks, Leeks and Gruyere Souffle from 64 sq ft kitchen, Nontraditional Chicken ‘n Dumplings from a good american wife, Pork Chops in a Sweet Chili Sauce with Creamy Cilantro Potato Salad and Kicked Up Cauliflower Mac and Cheese from A Taste of Home Cooking, Almost Chicken and Rice-a-Roni and Cheddar and Cauliflower Soup from A Taste of Tina, Braised Pork Belly from Accidental Hedonist, Vareniky Pyrohy (Pierogies) from Adaptations, Scrambled Eggs with Leeks, Peas and Goat Cheese from Albion Cooks, Cabbage Stew with Beef from almost turkish recipes, Cheesy Brunch Casserole from The Average Cook, Ham, Roast Pork, Bacon and White Cheddar Panini from The Bacon Show, Cream of Bell Pepper Soup from Bake My Day!, Meatball Sliders from Batter-Splattered, Salmon and Goat Cheese Ravioli with Roasted Red Pepper Sauce from Cara’s Cravings: My Life in the Kitchen, Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese from Closet Cooking, Baked Eggs with Cavolo Nero from Cook (almost) Anything at Least Once, Chicken Patties on Croissants and Transylvanian Goulash from The Cookbook Junkie, Dirty Rice from Cooking by the Seat of my Pants, Chicken, Tasso, and Andouille Jambalaya from Culinary Infatuation, Awesome Osso Buco from Dawn’s Recipes, Hearty Egg Bake from Delectable Delights, Fresh Goat Cheese from Desert Candy, Pan Seared Lobster with Pimenton de La Vera and Arbequina Olive Oil Mashed Potatoes from Dinner, Squash & Aged White Cheddar Tart with Sage and Roasted Garlic Custard from eat me, delicious, Bernaise Sauce from Food Lorists, East Hamptom Clam Chowder and Fried Mozzarella Caprese from The Foodie Fashionista, Won Ton Soup and Basic Potato Leek Soup from Fruit Tart, Savory Muffins with Sun-Dried Tomatoes and Cottage Cheese (Paneer) from Fun and Food, Tossed Lasagne Gratin with Spinach and Goat Cheese from Hannah Cooks, Guinness Shepherd’s Pie from iCookFood.com, Kasha & Bowties from is that my bureka?, Spinach Chicken with Balsamic Glaze from Joy Through Cooking, Southwestern Pot Roast Cooked in the Crockpot from Kalyn’s Kitchen, Stew of Winter Vegetables with Fried Sausage and Parsley from Kuchenlatein, Salmon Cakes with Chipotle-Corn Salsa from Leite’s Culinaria, Ron’s Tybee Island Sausage Pie from Madison&Mayberry, Pan Haggerty from Marie Cooks Britain, Filipino Style ‘Arroz a la Valenciana’ from Maybahay, Chicken with Olives, Caramelized Onions, and Sage from Miche Mache, Thai Style Chicken Cutlets from mmm-yoso!, Rolled Stromboli from More Than Burnt Toast, Sweet Corn BBQ Chicken Pasta from More Than Words, Kitty’s Tortilla Pie from My Husband Hates Veggies, French Onion Soup from Proceed with Caution, Vietnamese Imperial Rolls from QlinArt, Rodeo Beans from Ruminations, Soft Scrambled Eggs with Lump Crabmeat, Farro Risotto with Butternut Squash, Ham, Sage and Toasted Walnuts, and Eggs with Cream, Spinach and Country Ham from Serious Eats, Hot Crab Dip from Simply Recipes, Braciole from Smells Like Home, Israeli Couscous with Roasted Butternut Squash and Preserved Lemons from Superspark, Low Country Boil from sweet savory southern, Smoked Salmon Deviled Eggs from Sweetnicks, Eye Fillet of Beef with Garlic Mash, Green Beans and Chunky Red Wine Tomato Sauce from The Trattoria Project and Spectaculars, Leek and Butter Bean Gratin from The Vegetable Kitchen Diaries, Winter White Cheddar Ale Soup with Sourdough Croutons from The Village Voice, Locro Chicken and Chicken and Rice with Black Beans from We [heart] Food, Individual Beef & Guinness Pies with English Cheddar & Peas from Well Fed, Leek & Chorizo Gratin from What You Having for Your Tea?, Chicken Corn Chowder from Whipped, Baked Egg in a Ham Shell from yumsugar – to die for, and Potato, Leek and Andouille Soup from Zinfully Delicious.

In sweet recipes, Meyer Lemon Muffins from A Mingling of Tastes, Jam Surprise Muffins from A Year from Oak Cottage, Chocolate Covered Fleur de Sel Caramels from And Then I Do the Dishes, Chocolate Mascarpone Brownies and Quick Sticky Biscuits from Bake or Break, Easy Pecan Monkey Bread from Bloghungry, Lemon Sugar Cookies and English Toffee from Chocolate Gourmand Blog, Salted Caramel Sauce from Confections of a Foodie Bride, Applesauce Noodle Kugel from Cook. Craft. Enjoy., Honey Pear Cupcake with White Chocolate Pistachio Buttercream from Couture Cupcakes, Raspberry Almond Clafoutis from Crispy Waffle, Chocolate-Covered Caramelized Matzoh Crunch from David Lebovitz, Opera Cake from Do You Know the Muffin Man?, Golden Spice Pancakes from Fatfree Vegan Kitchen, Fleur de Sel Caramels from Food and Paper, Leftover Oatmeal Lemon Muffins from Fruit Tart, Liege Sugared Belgian Waffles from Gourmet or Gourmand, Cocoa Nib Flans with Raw Sugar Sauce from Habeas Brulee, Neapolitan Cupcakes from howtoeatacupcake, Chocolate Espresso Pecan Pie from Madam Chow’s Kitchen, Little Yoghurt and Orange Blossom Cakes and Berry Semifreddo from Milk and Cookies, Baked Apple Pancake from More Than Burnt Toast, Maraschino Cherry Muffins from Noshtalgia, Perfection Pound Cake from quirky cupcake, Blueberry Mascarpone Pancakes from Sass & Veracity, Boca Negra and Chocolate-Amaretti Heartbreakers from Serious Eats, Heath Bar Blondies from Slashfood, Meyer Lemon Posset from Supper in Stereo, Toffee Butterscotch Tapioca Pudding and Apple and Cider Beignets from Tartelette, Lemon Ricotta Pancakes from Under the High Chair, Roasted Oatmeal with Walnuts and Apricots from What Did You Eat?, and Impossible Cake from What’s Cooking?

In informative posts, Food Lorists gives us a nice primer on what sauces go with what dishes, and learn how to make whole milk ricotta cheese at The Paupered Chef.

Fettuccine with Morels, Asparagus and Goat Cheese

Well, this week marks probably the last time I’ll see fresh morel mushrooms until next spring. That’s OK – that’s one of the great things about trying to eat seasonally – you always have something to look forward to.

For this week’s Presto Pasta Night, I made a dish that used several local and seasonal ingredients – morels, asparagus, chives and goat cheese. While it was very good, the goat cheese in the dish overwhelmed the morels. If there’s anything I’ve learned about morel mushrooms this year, it’s that they stand best on their own, just sauteed a bit in some butter. If I had to make the dish again, I’d probably use a lot more cream and a lot less cheese.

asparagusmorelpasta

Fettuccine with Morels, Asparagus, and Goat Cheese
recipe courtesy Gourmet Magazine (May 1992)

1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels, washed well, patted dry, and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
1/4 cup minced fresh chives
3/4 pound fettuccine

In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

Putting Up: Apple Pie Jam

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I knew for sure that I wanted to participate in the Putting Up blogging event as soon as I saw the announcement, because last year is the year I learned to do home canning. But I wasn’t sure what I could make – it’s just the beginning of the growing season here, and strawberries aren’t even in season yet. And since my main priority in canning is keeping it local, I decided to drag out an oldie but goodie that I made late last summer.

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This Apple Pie Jam tastes just like what it sounds like – apple pie filling. Rather than using it as jam on toast (which I’m sure would be tasty as well), I’ve been heating it up and using it as a sauce for pancakes, a glaze for pork chops, etc. Keep an eye out to see how I use it for this month’s Recipe Remix. :)

Best Apple Pie Jam
recipe courtesy Recipezaar

4 cups tart apples, chopped
1 1/2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 c. sugar
1 c. brown sugar, packed
1 (1 3/4 oz) box dry pectin
1 tsp. butter

Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4 cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.

Add sugars and bring back to a full rolling boil, and boil for 1 minutes, stirring constantly. Remove from heat, and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4″ headspace. Put on lids, and process in water bath 10 minutes.

Leftover Eggs Two Ways

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One of my favorite things in the world is hard-boiled eggs. Not only is it a nutritional powerhouse (5 grams of protein and 70 calories per egg), but it’s one of those few foods that are so versatile that there are a million ways to prepare it, each of them delicious.

Marye from Baking Delights is hosting a foodie event called What to Do with Leftover…Eggs, in which one has to come up with a recipe to use up those leftovers.

I tend to buy eggs 3 or 4 dozen at a time, and since I get my eggs from 2Silos, the eggs tend to pile up in my fridge. While I’m more than happy to use old eggs (they peel much better), even I have a drop dead date when it comes to eggs. So that meant I had to boil up a couple of dozen eggs and find uses for them. No problem. :) And since we were grilling that night, I thought we’d make a few “small bites”.

The first recipe was inspired by something Alana made last month for the Slow Food Columbus UE Wine Dinner – she had made a truffled duck egg salad on brioche, and I modified it a bit. Instead of brioche, I served mine on a toasted French bread round, along with some thinly sliced radish and microgreens. The egg salad is super simple, just diced eggs, a bit of mayo, and Truffle & Salt to taste. Excuse the poor lighting in this picture, the sun was going down rather quickly.

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The second one was more my mom’s cup of tea than mine, which is why she got the majority of the leftovers. I used a Martha Stewart recipe, and it’s not that the recipe sucked, mind you – it’s just that the smoked salmon was too “front and center”, and obliterated the subtlety of the other ingredients. Next time around, I’d probably cut the amount of smoked salmon to 2-3 ounces, tops.

smokedsalmoneggs

Smoked-Salmon Deviled Eggs
recipe adapted slightly from Martha Stewart

12 medium eggs
6 oz. sliced smoked salmon
1/3 c. mayonnaise
3 tbsp. sour cream
1 1/2 tsp. chopped fresh dill, plus sprigs for garnish
Coarse salt and freshly ground pepper

Prepare hard-boiled eggs using your usual method. Allow eggs to cool. Peel eggs; halve lengthwise. Carefully remove yolks, set whites aside. Using the back of a spoon, push yolks through a fine-mesh sieve into a medium bowl.

Process 5 1/2 ounces smoked salmon and the mayonnaise in a food processor until smooth. Add to yolks; stir in sour cream and dill. Season with salt and pepper.

Cut remaining 1/2 ounce smoked salmon into 1/4-inch squares. Pipe salmon mixture into eggs and garnish with salmon squares and dill sprigs. Refrigerate until ready to serve.

So be sure to check Marye’s site for the roundup of egg recipes – I can’t wait to see what other people come up with!

Grilled Halloumi, Arugula, Mango and Avocado Salad

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This is my first time participating in the No Croutons Required blog event. This month’s theme was a “cheese” salad, and I thought for weeks about what my contribution would be – but it didn’t come to me until I bought that Gretna Grilling Cheese (just like halloumi, but completely local) at the farmer’s market last week that a salad topped with grilled cheese would be a brilliant combination.

After searching high and low, I finally settled on a recipe from the Mt. Vikos site – it encompassed all the flavors I love together – salty, sweet, creamy, and acidic, and was absolutely delicious.

halloumisalad

Grilled Halloumi, Arugula, Mango and Avocado Salad
recipe courtesy Mt. Vikos

3 cups Baby arugula (I used mixed baby greens)
1 sliced Fresh mango
1 sliced Avocado
3 tbs. Fresh mint, chopped
1/4 cup Extra virgin olive oil
2 tbs. White balsamic vinegar
2 tsp. Fresh shallot, finely diced
1/2 tsp. Salt
1/2 tsp. Freshly ground pepper
8 oz. Mt. Vikos Halloumi (or similar grilling cheese)
1 tbs. Extra virgin olive oil

Combine arugula, mango, avocado and mint; dress with vinaigrette of oil, vinegar, shallot, salt and pepper. Place a heavy skillet over medium high heat; add the 1 tbs olive oil. Cut Mt. Vikos Halloumi into 1/4″ slices; fry until golden on both sides. Portion salad onto four plates; top with grilled halloumi. Serve immediately.

Savory Rhubarb Tart

I had originally meant for this dish to be an entry for the Root Source Challenge: Rhubarb event, but it looks like I just missed the deadline by a few hours, so instead the entry will be about my love/hate relationship with rhubarb.

I don’t hate rhubarb, per se – I’ve just always thought it to be ubiquitous because every time I’ve had it it’s been paried with strawberry; strawberry-rhubarb jam, strawberry-rhubarb cobbler, well – you get the idea. And I’ve always found it to be unnecessary in those forms – it just added a weird stringy texture to the dishes that I thought didn’t work as well as strawberry would have alone. So I’ve been content to pass by the bunches of rhubarb at the farmer’s markets the past couple of weeks, until someone made a savory rhubarb dish that totally changed my mind.

rhubarbtart

At a Slow Food Columbus meeting last week, the fearless leader of our convivium, Colleen, made an awesome tart with rhubarb and goat cheese. My first attempt followed her directions exactly (barring the pie crust I used in place of the galette dough – I was short on time, and using a round tart pan because I don’t have a square or rectangular one). I made a neat discovery during that first attempt – the candied rosemary walnuts I used added a hint of sweetness that just rocked, so on a second attempt at the recipe, I made a couple of changes. Like squirting a touch of balsamic glaze on top of the onions, once again using the candied rosemary walnuts (which you can get at the Greener Grocer at the North Market if you’re a Columbus local), and adding some prosciutto shredded on top for a bit of texture and saltiness. The second attempt totally worked for me – it was a bit more complex, but each flavor played off of the other. I think I’m going to use this recipe often – it’s quick, simple, and absolutely delicious. Thanks, Colleen, for sharing the recipe.

Savory Rhubarb Tart
recipe courtesy Colleen Braumoeller

First, make a galette dough*:
2 cups unbleached all-purpose flour
1 tsp white sugar
1/4 tsp salt
1 1/2 sticks cold unsalted butter (Plugra or similar), cut into 1/2 inch pieces
7 tbsp iced water

Directions: Mix flour, sugar and salt; cut butter in with a pastry cutter. Add ice water slowly, as needed, until dough sticks together. Do not overwork. Separate into two disks, wrap in plastic, and chill for at least 30 minutes. (You will only use one disk for this tart.)

*Consult baking cookbook for more technique-related information for a successful galette dough.

Next, for the contents of the tart:

3 cups rhubarb stalks, cut into 3 inch lengths and then cut on a bias (be sure to remove the leaves, as they are poisonous)
1/4 cup fresh goat cheese
nuts — either pine nuts (1/2c), pecans or walnuts (3/4c), toasted
half a red onion, sliced thin
1 head garlic
2 tbsp flour
2 tsp white sugar
3-4 tbsp extra virgin olive oil, plus drizzles for garlic
1/4 tsp kosher salt
1/4 tsp ground cardamom

Preheat oven to 350 F. Roast a head of garlic: cut top of head off, drizzle with olive oil and bake for 30 minutes. (Extra garlic cloves are great spread on bread, in pasta dishes, etc…)

Turn oven up to 400 F. Poach red onions in olive oil over low heat until thoroughly soft, no browning. While they soften, mix the flour, sugar, salt and cardamom with the rhubarb. Set aside.

Roll out one disk of dough and place in a 10″ square tart pan with removable bottom. Trim excess and save for another use. To assemble the tart, remove red onions from olive oil, reserving oil for later. Crush 4 or 5 cloves of the roasted garlic. Place onions and garlic on bottom of tart. Layer nuts on top of onions and garlic. Arrange rhubarb in aesthetically pleasing pattern atop nuts. Drizzle remaining onion-infused olive oil over top of tart. Place tart on parchment-covered baking sheet. Bake at 400 F for approximately 30-35 minutes. Tart will pull away from pan and will be golden when done.

Let cool for 10 minutes. Dapple small pieces of goat cheese across top of tart and serve.

TWD: Traditional Madeleines

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When I found out that the recipe for this week’s Tuesdays with Dorie was Traditional Madeleines, I got super excited. I’ve been wanting to make madeleines for a while now, but didn’t have a pan until a couple of weeks ago. So I think it was kismet that this week’s recipes just happened to be the one dessert I was contemplating the week before.

madeline

Unfortunately, I didn’t get the “hump” that I was supposed to get on the opposite side, but of course that could be because I overfilled the pans just a tad. The only way that I diverted from the recipe was that I browned the butter during the butter melting step. It added pretty flecks to the finished product and a nice nutty flavor that paired favorably with the light citrus. I really dug the crispy edges of these.

madeline2

Traditional Madeleines
recipe from “Baking: From My Home to Yours” courtesy Dorie Greenspan

2/3 cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting

Whisk together the flour, baking powder and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

GETTING READY TO BAKE:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Just before serving, dust the madeleines with confectioners’ sugar. Makes 12 large or 36 mini cookies

Serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.

Storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they’ll keep for up to 2 months.

Mini Greek Meatballs with Tzatziki Sauce

bookmarked+recipes

My inspiration for this week’s Bookmarked Recipes event is from Kayln over at Kalyn’s Kitchen. I’ve read her blog for a while now, mainly because I should be eating lower/better carb foods, and since she follows the South Beach Diet, I always know that I can find tons of great recipes there.

We were planning a Greek food night, so these two recipes from her blog go hand in hand (since I served one with the other). I’ve been craving them since having the Lamb Meatballs w/ Tzatziki recently as one of the small plates at Rigsby’s. I did change the recipe slightly, and used half lamb with the ground beef (since I had some ground lamb leftover from the preparation of the main dish). If I had to change anything for next time, I’d pan fry the meatballs instead of bake them. Of course, that would make them less healthy, but as fat is not a big concern of mine since the surgery, it works better that way for me.

lambmeatballs

The recipe for the Mini Greek Meatballs are here, with the accompanying Tzatziki Sauce found here. Thanks, Kalyn, for the inspiration!

Event: 12th Annual North Market Apron Gala

Guess where I was last night?

ag12_tickets

If there’s one food event in Columbus that is a “must attend” for me, it’s the Apron Gala. This is the third year in a row I’ve gone/covered it (here’s coverage of #10 and #11, respectively), and I’ve had the date saved ever since they announced it. So it goes without saying that no matter what, I was going to be there.*

So if you’d like a visual tour of what makes the North Market a true Columbus gem, click on through (warning: picture intensive). If you’d just like to see the pictures from last night, watch the slideshow.
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