Cauliflower is an overlooked vegetable in my house. Not sure why. I ate it occasionally as a kid. I know its full of vitamins, despite it's pasty appearance. Somewhere between broccoli and a potato. My daughter is in charge of choosing our Sunday dinner menu and this weekend we were focused on the letter C for no real reason other than the fun of it. We had Calamari (fried), creamed spinach, cauliflower and crumb apple pie.
As I said, cauliflower is not really on my menu radar, so I needed ideas. You can always trust a Ina Garten recipe. She bugs with her stuffy Hapton-ness, but her recipes are spot on.
Cauliflower Gratin
2004, Barefoot in Paris, All Rights Reserved
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Directions
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Tuesday, October 27, 2009
Thursday, October 8, 2009
Banh Mi
This is the last in the Asian week fare. Portland is replete with Vietnamese and Thai restaurants. I'd go far to say that Thai restaurants out strip Starbucks in terms for their ubiquity. Pho and Bahn Mi joints aren't far behind. Everyone who is a fan of banh mi seems to have a favorite place to get it. No two places are identical. Here is my version:
The beef (pork would work just fine) was marinated for 6 hours in a mixture of Chinese 5 spice, rice wine (cooking wine), and soy. I roasted it in the oven at 350 for 30 minutes. Cooked until medium rare.
The carrots and daikon (separately) were prepared as follows:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon kosher salt
1 1/2 cups peeled and coarsely shredded carrots
Assembled with cilantro, sliced fresh jalapenos, and a little mayo.
Grilled Vietnamese Beef with Vermicelli Noodles and Nuoc Cham
It may sound complicated, but it's not. If you have never made Vietnamese food before this is the perfect introduction. If you know how to marinate meat (how hard is that?) you are set. I did change the recipe a bit, I don't know exactly what they meant by "lighting one chimney of charcoal," but I was sure I didn't have the equipment for that. I bought my beef pre-sliced from the Asian grocery store (they freeze and use a slicing machine), but you can do this at home too. I used a grill pan, searing the meat for about 15 seconds on each side. Freaking delicious. If I'm ever on death row, this might be my final meal request. PLEASE make this dish.
http://www.seriouseats.com/recipes/2009/04/grilling-vietnamese-pork-with-vermicelli-noodles-and-nuoc-cham-recipe.html
Jalapeno Cheese Bread
I have been trying to mother my husband through food. It's been a stressful time in the Roxie household, so any food requests have been honored. On Saturday L requested jalapeno cheese bread. We used to eat this as a guilty pleasure from a bakery in Santa Cruz in college. One of our roommates worked there and brought home the most amazing bread, all different kinds. The Jalapeno Cheese was by far the favorite.
The recipe I found was absolutely delicious, but a totally different consistency than the one we remembered from long ago. This recipe is chewy and soft, the original had a great crust, almost like a french baguette. Both were absolutely awesome, though. I also made one loaf sans jalapenos for the kids.
Ingredients
1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed)
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired)
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce (optional)
1 cup milk, warmed
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
Directions
Prepare a heavy-duty stand mixer with a kneader blade.
Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
Heat milk in the microwave for about 50 seconds on HIGH.
In the stainless steel bowl, add in 4 cups flour, chopped jalapenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).
After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
Gather up dough and knead gently for 30 seconds.
Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
Punch down dough and slice into two even pieces.
Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
Sprinkle on grated Parmesan cheese or sesame seeds.
Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
http://www.recipezaar.com/Kittencals-Jalapentildeo-Cheddar-Cheese-Bread-137007
The recipe I found was absolutely delicious, but a totally different consistency than the one we remembered from long ago. This recipe is chewy and soft, the original had a great crust, almost like a french baguette. Both were absolutely awesome, though. I also made one loaf sans jalapenos for the kids.
Ingredients
1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed)
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired)
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce (optional)
1 cup milk, warmed
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
Directions
Prepare a heavy-duty stand mixer with a kneader blade.
Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
Heat milk in the microwave for about 50 seconds on HIGH.
In the stainless steel bowl, add in 4 cups flour, chopped jalapenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).
After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
Gather up dough and knead gently for 30 seconds.
Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
Punch down dough and slice into two even pieces.
Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
Sprinkle on grated Parmesan cheese or sesame seeds.
Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
http://www.recipezaar.com/Kittencals-Jalapentildeo-Cheddar-Cheese-Bread-137007
Tuesday, September 29, 2009
Chicken Satay with Peanut Sauce
Last night we continued the Asian week theme with chicken satay from the BBQ Bible. As a recipe book, it is far more versatile than the name suggests. They even have recipes for cocktails! Now that is my idea of a BBQ.
Unfortunately, I live in Portland. Having a grand ol' bbq in the backyard is not always feasible due to our trademark weather. I have made this recipe both outside on the grill and inside using my grill pan. There is a difference, to be sure, but not enough to stop my satay senses from salivating. If I want satay, I want satay. You know what I mean.
The key to the satay, of course, is the peanut sauce. I could keep this stuff by the spoonful even if not chicken were present. For image purposes I do not recommend this route.
Peanut Sauce
In a blender combine
2 tsp fresh ginger
1 or 2 thai, serrano, or jalapeno chiles
1 clove garlic
2 scallions
2/3 cup chunky peanut butter
1/3 cup coconut milk or more as needed
2 tbp fish sauce
1 tbp fresh lime juice
2 tsp sugar
1/4 cup fresh cilantro
Unfortunately, I live in Portland. Having a grand ol' bbq in the backyard is not always feasible due to our trademark weather. I have made this recipe both outside on the grill and inside using my grill pan. There is a difference, to be sure, but not enough to stop my satay senses from salivating. If I want satay, I want satay. You know what I mean.
The key to the satay, of course, is the peanut sauce. I could keep this stuff by the spoonful even if not chicken were present. For image purposes I do not recommend this route.
Peanut Sauce
In a blender combine
2 tsp fresh ginger
1 or 2 thai, serrano, or jalapeno chiles
1 clove garlic
2 scallions
2/3 cup chunky peanut butter
1/3 cup coconut milk or more as needed
2 tbp fish sauce
1 tbp fresh lime juice
2 tsp sugar
1/4 cup fresh cilantro
Pad Kee Mao (Spicy Ground Chicken and Rice Noodles)
It's Asian Week in the Roxie Household! Not sure exactly where the inspiration came from, but with the exception of this past Sunday, everyday will have an Asian inspired dinner. (Sunday was homemade pizza, for the curious).
First up, Pad Kee Mao. I had to tweak the recipe a bit to suit a potluck I was attending. Instead of the ground chicken, I chose both firm and baked tofu. I did keep the fish sauce in the recipe, so it was not for the die-hard vegetarian, but I hear there are veggie alternatives at some frou-frou health food stores. I don't go to those, so I don't know about them.
It was a mild hit at the potluck. I think people wanted meat. Sigh. It's so hard to predict the whims of the public. I would definitely make this recipe again with the ground chicken or perhaps some other type of meat. The tofu was a bit bland paired with the rice noodles, in my opinion. A more experienced tofu-ologist might be able to make this work, though. The recipe itself was very easy and a good week night meal.
INGREDIENTS
1 (14-ounce) package wide rice noodles
1/4 cup oyster sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice (from about 2 limes)
3 tablespoons vegetable oil
2 medium shallots, peeled and thinly sliced
3 medium garlic cloves, peeled and coarsely chopped
1 pound ground chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
2 medium jalapeño peppers, thinly sliced
1 cup loosely packed Thai basil leaves
INSTRUCTIONS
Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain. Combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.
Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.
Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce ingredients. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately.
http://www.chow.com/recipes/11087
First up, Pad Kee Mao. I had to tweak the recipe a bit to suit a potluck I was attending. Instead of the ground chicken, I chose both firm and baked tofu. I did keep the fish sauce in the recipe, so it was not for the die-hard vegetarian, but I hear there are veggie alternatives at some frou-frou health food stores. I don't go to those, so I don't know about them.
It was a mild hit at the potluck. I think people wanted meat. Sigh. It's so hard to predict the whims of the public. I would definitely make this recipe again with the ground chicken or perhaps some other type of meat. The tofu was a bit bland paired with the rice noodles, in my opinion. A more experienced tofu-ologist might be able to make this work, though. The recipe itself was very easy and a good week night meal.
INGREDIENTS
1 (14-ounce) package wide rice noodles
1/4 cup oyster sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice (from about 2 limes)
3 tablespoons vegetable oil
2 medium shallots, peeled and thinly sliced
3 medium garlic cloves, peeled and coarsely chopped
1 pound ground chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
2 medium jalapeño peppers, thinly sliced
1 cup loosely packed Thai basil leaves
INSTRUCTIONS
Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain. Combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.
Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.
Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce ingredients. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately.
http://www.chow.com/recipes/11087
Wednesday, September 23, 2009
Lime and Honey glazed Salmon with Basmati
I'm all about the one pot dinners, well, mostly. Sometimes I'm not, just to show how fickle I am. Last night, though, "one pot" equals "I am dog tired and I don't wanna do too many dishes and if the meal was healthy and low fat, bonus!"
I went to the store planning to buy chicken, as it was on a killer sale. Lucky for me, salmon was also fairly reasonable so I added it to my list with out a plan to cook it. I flipped through my issues of Bon App and Gourmet when I got home and stumbled upon nirvana in a pot. Basically you cook the rice 2/3rds of the way, lay salmon and veggies on top, cover and bake in the oven until finished. Unfortunately for me, I did not have the broccolini the recipe called for (please refer to the lack of plan above) so I had to make my veggies on the side. I thought it too much to ask to cook brussel spouts the same way as broccolini, so I had to dirty another skillet. Sigh.
The most intriguing aspect of this dish is the sauce and the way it melds with the rice. My 2 year old is apparently enamoured with said rice. He has rice for dessert last night instead of Halloween candy! (no comments that it's not yet October and we are eating Halloween goodies. I know I am a bad mommy)
This dish is great because 1. it cooks in one pot 2. it is high fiber and low fat 3. it is FAST
A great dish to add to your weekday menu.
I was unable to get a pretty pic of the meal, but I'll post it anyway.
I went to the store planning to buy chicken, as it was on a killer sale. Lucky for me, salmon was also fairly reasonable so I added it to my list with out a plan to cook it. I flipped through my issues of Bon App and Gourmet when I got home and stumbled upon nirvana in a pot. Basically you cook the rice 2/3rds of the way, lay salmon and veggies on top, cover and bake in the oven until finished. Unfortunately for me, I did not have the broccolini the recipe called for (please refer to the lack of plan above) so I had to make my veggies on the side. I thought it too much to ask to cook brussel spouts the same way as broccolini, so I had to dirty another skillet. Sigh.
The most intriguing aspect of this dish is the sauce and the way it melds with the rice. My 2 year old is apparently enamoured with said rice. He has rice for dessert last night instead of Halloween candy! (no comments that it's not yet October and we are eating Halloween goodies. I know I am a bad mommy)
This dish is great because 1. it cooks in one pot 2. it is high fiber and low fat 3. it is FAST
A great dish to add to your weekday menu.
I was unable to get a pretty pic of the meal, but I'll post it anyway.
Saturday, September 19, 2009
No Fry Eggplant Parmigiana
Maybe I'm under the wrong impression. Maybe no one fries their breaded eggplant for their parmigiana. Anyhoo, I was looking for a lighter, less fattening parmigiana recipe. The first one that came up called for BAKING the eggplant, no frying necessary, and it was from Mario Batali. I don't think Mario has ever cooked anything that wasn't freaking awesome, so it had to be good. Right? Right?
Turns out, this is the best Eggplant parmigiana I've ever made. I look forward to leftovers, and I'm not really a leftover kid of gal. Those are for the husband to take to work. I might just hide these from him and send him with a wrap instead. Secret parmigiana. mmmmmnnn
Cook Time 35 min
Prep 10 min --
Cook 35 min
Total: 45 min
Ingredients
1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler
Directions
Preheat the oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.
http://www.foodnetwork.com/recipes/mario-batali/eggplant-parmigiana-recipe/index.html
Turns out, this is the best Eggplant parmigiana I've ever made. I look forward to leftovers, and I'm not really a leftover kid of gal. Those are for the husband to take to work. I might just hide these from him and send him with a wrap instead. Secret parmigiana. mmmmmnnn
Cook Time 35 min
Prep 10 min --
Cook 35 min
Total: 45 min
Ingredients
1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler
Directions
Preheat the oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.
http://www.foodnetwork.com/recipes/mario-batali/eggplant-parmigiana-recipe/index.html
Friday, September 18, 2009
Midnight Snack
Well, the proverbial midnight snack, as I'm rarely up at that hour by choice. Those days are over. The ship has sailed. 10pm is the new midnight just like 40 is the new 30.
Last night was PTA night. Which means early dinner and an ice cream treat on the playground. It also means getting home at 8:30pm and putting the kids straight to bed. Strangely the dinner I had at 5pm didn't stick with me and I grew hungry as I watched Bones. Never mind that I shouldn't get hungry while watching dead bodies. I was hungry! I am not a normal TV snacker. I rarely eat after 7pm, really. So, with that in mind, I'm not about to make normal midnight snack food. (what is typical midnight snack fodder, anyway?)
My choice? Chinese chicken salad. Crisp cabbage and romaine, cold chicken from the fridge, green onions and perfectly toasted slivered almonds. Had I planned it out I'd probably have added other ingredients too, but this was salad on the fly. Impromptu. Dressing was a perfect mix of sesame oil, soy, ginger, rice vinegar, and sugar. The crunch was truly satisfying. I made another one for lunch today. I'm addicted, apparently. It must be the sultry toastyness of the sesame. I don't think I've ever met a dish with sesame that I didn't love.
Sesame salad dressing
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated ginger root
a couple shakes of red pepper flakes.
Last night was PTA night. Which means early dinner and an ice cream treat on the playground. It also means getting home at 8:30pm and putting the kids straight to bed. Strangely the dinner I had at 5pm didn't stick with me and I grew hungry as I watched Bones. Never mind that I shouldn't get hungry while watching dead bodies. I was hungry! I am not a normal TV snacker. I rarely eat after 7pm, really. So, with that in mind, I'm not about to make normal midnight snack food. (what is typical midnight snack fodder, anyway?)
My choice? Chinese chicken salad. Crisp cabbage and romaine, cold chicken from the fridge, green onions and perfectly toasted slivered almonds. Had I planned it out I'd probably have added other ingredients too, but this was salad on the fly. Impromptu. Dressing was a perfect mix of sesame oil, soy, ginger, rice vinegar, and sugar. The crunch was truly satisfying. I made another one for lunch today. I'm addicted, apparently. It must be the sultry toastyness of the sesame. I don't think I've ever met a dish with sesame that I didn't love.
Sesame salad dressing
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated ginger root
a couple shakes of red pepper flakes.
Wednesday, September 16, 2009
A tale of two tarts
No pictures of the second tart, as I'm writing after the fact. The two tarts in question occured 2 weeks apart, actually. The first was an apricot tart, the second with the same recipe except I used peaches. Two vastly different outcomes.
Apricots, I have found out after the fact turn sharp when cooked. I cooked the tart not knowing this pearl of wisdom. There was no mention in the recipe. I had to call up dear ol' mom to find out the truth about apricots. In all my wasted youth watching the Food Network, I never heard that apricots undo some weird alien transformation when cooked. Well, you heard it from me. Now you know. The tart turned out great, save this one issue. I ended up sprinkling sanding sugar over the top of the tart post-baking to alleviate this issue.
Peaches are fabulous in summer. Naturally sweet and nuanced. I figured I could sub peaches for apricots and not suffer the acerbic issue I'd had previously. Bully for me, I had the opposite issue. It was TOO sweet. Bummer. I had to eat it all so no one else had to suffer. DH was able to secure a slice or two and agreed, yet was also able to choke it down.
Moral or the story. No one tart recipe is a catch all. I really like the recipe I used for it's simplicity and the flavor. I'll work with it and find the sugar balance somehow. I just can't give it up. After all, I can always eat the mistakes.
http://www.foodnetwork.com/recipes/saras-secrets/apricot-custard-tart-recipe/index.html
Apricots, I have found out after the fact turn sharp when cooked. I cooked the tart not knowing this pearl of wisdom. There was no mention in the recipe. I had to call up dear ol' mom to find out the truth about apricots. In all my wasted youth watching the Food Network, I never heard that apricots undo some weird alien transformation when cooked. Well, you heard it from me. Now you know. The tart turned out great, save this one issue. I ended up sprinkling sanding sugar over the top of the tart post-baking to alleviate this issue.
Peaches are fabulous in summer. Naturally sweet and nuanced. I figured I could sub peaches for apricots and not suffer the acerbic issue I'd had previously. Bully for me, I had the opposite issue. It was TOO sweet. Bummer. I had to eat it all so no one else had to suffer. DH was able to secure a slice or two and agreed, yet was also able to choke it down.
Moral or the story. No one tart recipe is a catch all. I really like the recipe I used for it's simplicity and the flavor. I'll work with it and find the sugar balance somehow. I just can't give it up. After all, I can always eat the mistakes.
http://www.foodnetwork.com/recipes/saras-secrets/apricot-custard-tart-recipe/index.html
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