Grapple Almond Tart

October 6, 2010October 6, 20103 Comments

As a kid, I always wondered where that artificial grape flavor came from. Green grapes or big purple grapes don’t taste like grape flavored products. Where the hell did that purple scented marker come from?

Clearly not grapes.

But now I’ve come to realize that my west coast upbringing has limited my grape palate. Enter the concord grape.

That‘s what they mean by grape flavored.

So while I was dog sitting, the dog parents were nice enough to let enjoy fruit from their fruit share. They had about 6 gallon-sized bags of concord grapes, tons of apples and a tart pan.

Since it’s been about 3 weeks since I’ve baked anything, I don’t know what I was waiting for.

What you’ll need:

1 recipe for pate brisee (or other tart dough), see below
5 apples, peeled, cored and sliced in half
Concord grape juice (enough to cover the apples), about 3-5 cups. Store bought would probably work, but I cooked down a large bag of concord grapes in a pot then strained it to keep the juice only.
1 recipe for frangipane, see below
9″ tart pan with a loose bottom
Apricot jam to glaze with

I started by making the crust using a basic Pate Brisee recipe

Pate Brisee

250 grams cake flour
1/2 tsp salt
1/2 tsp sugar
125 grams (4 1/2 oz) Butter, very cold
1/4 cup + 1 tbsp very cold water

Combine the cake flour, sugar and salt. Cut in the butter until you get pea sized pieces. Create a mound with your flour/butter mixture, add the water and knead until combined.

Chill the dough for at least half an hour. Preheat your oven to 375F.

Roll out and chill again. Place in a 9 inch tart pan. Bake for 15 minutes. Allow to cool.

In the meantime, poach your apples in the concord grape juice for about 10-15 minutes, or until tender. That’ll soften them, give them the lovely deep purple color while also contributing a hint of grape flavor. Allow them to cool, then slice them.

Next make your the frangipane (almond filling).

Frangipane

7 ounces Almond Paste
4 tbsp (1/2 stick) butter, softened
3 tbsp sugar
1/8 tsp almond extract
2 eggs
3 tbsp flour

Combine the almond paste, butter, sugar and almond extract with an electric mixer. Add one egg at a time until combined. The gradually add in flour.

Spread frangipane in tart shell. Top with sliced apples and bake at 375F for 30-40 minutes.

Once it’s cooled a bit, quickly glaze the tart. In a small bowl, combine some apricot jam and hot water until you get a slightly runny/jelly consistency. Brush your tart with the apricot jam for a shiny, sweet finish.

Then slice it and share it with friends, because really… what fun is baking if you have no one to share it with?

Green Cake for Your Half Birthday

September 17, 20109 Comments

Okay, it’s been a while since I last posted, but let me tell you… I’ve been a busy bee.

I haven’t really mentioned this before but aside from taking classes and writing my exit project, I also thought it would be a good idea to get a part time job. Being the foodie that I am, I applied to work at a patisserie.

Sounds fancy, I know. It is. Sorta…

3 days a week, I’m surrounded by butter pastries. It’s amazing. Not only that but it’s fun all around, and I get to watch the chef make incredible goodies.

So basically, I’ve forgotten to take pictures of things but largely I haven’t had time to make anything aside from the most boring meals ever known to mankind (and in my world that basically means large salads with every vegetable and grain I can possibly add to it).

But today, at work, as the chef was making a chocolate cake with marzipan filling and green buttercream for a little boy’s birthday, I was reminded of something I made a few days ago.

A bright GREEN half birthday cake for my (Irish) former (but still near and dear) roommate, Christina (aka Boo).

The cake was a delicious Almond Raspberry Layer cake with green cream cheese frosting.

It tasted delicious. It looked ridiculous.

But then again I think that’s a pretty good way to describe our friendship. Amazing, but also pretty ridiculous.

Happy Half Birthday, boo.

Obsessed with Protein Pancakes/Waffles

September 6, 2010September 6, 201015 Comments

I have a few obsessions these days.

1. The dogs I dog-sat this weekend.

That’s Goat. Dave was in the other room when this photo was taken.

2. Mad Men

Ahhhh sorry if you haven’t seen last night’s episode. But Don and Peggy?!? WTF? I’m almost a little concerned to say that I’m slightly pleased/happy/giddy over this whole situation! Anyone else?

3. Protein Pancakes/Waffles

Basically I’ve had them everyday for the past four days. I’m happy to say the recipe is now perfected.

Perfect Protein Pancakes for one or two

2 tbsp whole wheat flour
2 tbsp all purpose flour
1 scoop vanilla protein powder
1/2 tsp baking powder
pinch of salt
1 small banana, mashed
1/4 cup milk
1 egg white
1/2 tsp vanilla extract (or almond extract)

Combine all the dry ingredients in a bowl. Add the mashed banana, milk and vanilla and stir together until just combined. In a small bowl whip up the egg white until it’s frothy. Add it to the rest of the batter. Bake in a heated waffle iron or cook on a griddle/pan for tasty protein filled breakfast goodies.

I like to slather mine in greek yogurt mixed with raspberry jam.

Definitely worth it. Not to mention they’ll keep you super full for hours, which is always appreciated.

Off to read! Have a good night!

Mango Pico de Gallo

September 3, 20104 Comments

Friends, it’s hot.

I can’t deal.

This weekend is supposed to be in the 60s but honestly, that cool weather can’t get here fast enough. Consequently, there’s noooooo way I’m turning on an oven, heck even the stove is getting lonely!

So what do you do when you really want to make something but it’s too damn hot?

Make something that doesn’t require an oven or a lot of cooking time. I have a suggestion…

Mango Pico de Gallo

1 cup mango, diced
1 onion, diced
1 jalapeno, seeded and finely chopped
2-3 tomatoes, diced
juice of 2 limes
1-2 tbsp (or more) fresh chopped cilantro
salt to taste

Combine all the ingredients in a bowl. Toss together and serve with chips, tortillas, fish, rice, beans, sauteed greens, salads, etc.

Super easy, right?

I also have another suggestion: BBQ Tofu with Mango Pico de Gallo

Press, slice and marinate some tofu in your BBQ sauce of choice. Using a handy George Foreman grill (or a pan or a BBQ), grill the tofu. On a plate, place one slice of grilled BBQ tofu, top it with some sharp cheddar cheese, top that with another slice of grilled BBQ tofu, then layer on some of the Mango Pico de Gallo.

Aaaamazing! Sweet, smokey, spicy, salty, citrusy all in one delicious little package!

Perfect for a hot summer day! You should probably enjoy this outside with friends and a cold beer.

Any other way would probably just be blasphemous.

Go make it now!

Goya Stuffed Tomatoes

September 1, 20104 Comments

So I’ve been pretty bad about blogging this week. I think it’s the combination of the heat, the start of classes, new part time job and my strange desire to do absolutely nothing at the end of most days.

I wish I could say my time away from this blog has been super exciting but sadly it hasn’t been. I’ve been sort of underwhelmed with most things, cooking and blogging included. But today I’ve decided to be my usual chipper self again.

I’m done being underwhelmed.

So a few days ago, I finally made something new today with fun ingredients. Last week, I got a shipment of Goya products from Foodbuzz’s Tastemaker’s program. It was perfect because I didn’t feel like making something super complicated, but I’m not one to compromise on taste. Consequently…

Stuffed Tomatoes

1 package Goya Yellow Rice, cooked according to instructions*
1 tbsp Goya olive oil
1 onion, diced
1 bell pepper
1 garlic clove
1 can of Goya Black Beans, or about 1.5 cups cooked beans
1 cup greens, chopped
A few large tomatoes
1 oz shredded cheese (optional)

Cook the rice according to the package instructions. Actually don’t do that! The package said to simmer the rice for 25 mins but mine was done after about 12! It definitely would have burned if I had left it on for 25 mins. Once rice is cooked, set aside.

In a pot, heat olive oil. Add onions and peppers and cook for a few minutes until onions are translucent. Add garlic, beans and greens. Continue to cook for a few minutes, until the greens have wilted. Mix in the cooked rice. Then you have a delicious tomato filling or just a tasty, versatile side dish on its own!

Should you have a ton of tomatoes from your garden or CSA like I did and actually want stuffed tomatoes not just a delicious rice dish, core the tomatoes by cutting off the top and removing the center with a spoon. Preheat your oven to 375F. Fill tomatoes with rice filling. Sprinkle with cheese and bake for about 20 minutes. Allow to cool and enjoy!

Pretty delicious. I’m definitely a fan of this yellow rice! Thanks for letting me try it out Goya! I’m also excited to try out the Adobo Seasoning. (P.S. You can get some Goya coupons on their website!)

Well off to do some reading and hit the gym! Have a happy day!

Polenta Eggplant “Lasagna”

August 23, 20107 Comments

Saturday was a serious cooking day.

Every year my department puts on a pancake breakfast for incoming Master’s students (second years are invited as well). Naturally when the Biscotti Queen asked me to help, I couldn’t say no. As a result, we calculated that I made about 300 pancakes (maybe more?). Starting to think I should quit planning and work in food service. Ha!

Then later in the day there were vegetables that needed to be used. So I tried to pack as many vegetables into one dish as possible. The result:

Polenta Eggplant “Lasagna”

1 medium eggplant
1/4 cup salt
1 tbsp olive oil
3 small onions, chopped
1 bell pepper, diced
2 cloves of garlic, minced
2 large tomatoes
1/2 jar of your favorite pasta sauce
1 3/4 cup corn meal (polenta)
7 cups water
1 tbsp onion powder
1/2 tbsp garlic powder
1 tsp salt (or to taste)
10 oz ricotta cheese (I used fat free)
4 tbsp grated parmesan cheese

Cut eggplant into 1/2 inch cubes. Place in a large bowl, coat with 1/4 cup salt, let stand 15-20 minutes. Don’t worry your eggplant won’t be salty.

In the meantime, chop onions, bell peppers and one tomato. Heat oil in a large pot and add onions. While those cook for a few minutes, thoroughly rinse the eggplant and lightly pat dry. Once onions are translucent, add the eggplant, bell peppers and garlic. Cook for 5 minutes on medium heat. Add one roughly chopped tomato and cook for an additional 2 minutes. Add pasta sauce and simmer on low heat for 25-30 minutes.

Once your sauce is ready, turn off the heat and start making the polenta. Combine cornmeal, water, onion powder, garlic powder and salt in a pot. Bring to a boil, stirring occasionally. Once it starts to boil keep stirring for 5-10 minutes until your polenta thickens and starts to come off the pot.

Then preheat the oven to 375F and assemble your lasagna. First spread 1/3 of the polenta into a deep baking dish (I didn’t have a really deep baking dish so I used a 9×13 baking dish and a souffle dish), next layer on half the sauce, then spread with half the ricotta cheese and repeat. Lastly, top with the last third of polenta. Top with a fresh sliced tomato and sprinkle with a few tablespoons of Parmesan cheese. Bake for 30 minutes and place under the broiler for a few minutes to get a crispy top. Let sit for 20 minutes before serving.

Enjoyed with

new apartment mate (one of two), Anna.

And a glass of wine

Normally, I’m not a fan of white wine, but this was pretty great. Maybe not the best pairing with this dish, but fantastic on its own! Definitely recommended!

Off to catch up on Mad Men! Have a great night!

Chocolate Raspberry Layer Cake

August 22, 20106 Comments

My mouth is watering just at the thought of this.

Chocolate Raspberry Layer Cake

Too rich, delicious and chocolately to describe in words.

Just make it and cut the slices small and/or be ready for a blissful chocolate coma.

No really, you don’t need a reason. But if you do (like I did… 2 birthdays on the same day), then this is probably the best gift you could give anyone.

P.S. Happy Belated Birthday to Biscotti Queen, Matt and my sister!

Bourbon Bread Pudding

August 21, 2010August 21, 20108 Comments

I probably don’t have to tell you this but this Bourbon Bread Pudding was delicious.

I could probably sing it’s praises for days, but sadly it’s already gone.

Bourbon Bread Pudding

inspired by Epicurious

5 cups wheatberry bread, chopped into 1 inch cubes
1 1/2 cup sugar
2 tsp cinnamon
few shakes nutmeg
6 eggs
1 cup heavy cream
1 cup milk
2 tbsp bourbon
2 tsp vanilla

The night or a few hours before, put the bread chunks into a large souffle dish or other baking dish. In a bowl combine the remaining ingredients in a separate bowl. Pour half the milky liquid over the bread. Refrigerate for a few hours or overnight to soak.

Preheat oven to 350F. Pour the remaining milk mixture over the bread. Bake for about an hour or until the top is crispy and if you put a knife in it, it comes out clean.

While it’s baking you can make a creamy bourbon sauce.

Bourbon Cream Sauce

3/4 cup heavy cream
1 tsp cornstarch
1 tbsp water
3 tbsp sugar
2-3 tbsp bourbon

Heat cream in a small saucepan. In a small bowl combine cornstarch and water. Once cream is just starting to boil, add cornstarch, stir and bring to a light boil. Turn on heat and add sugar and bourbon and continue to stir. Let it sit until it reaches room temperature.

Once your bread pudding is cooked. You can either turn in onto a plate, like I did, or keep it in the dish you baked it in. Pour half the bourbon sauce over the bread pudding then leave the rest to serve on individual portions.

I think the key to this is the wheat berries.

They add an amazingly chewy texture!

I wish I could rate the wheat berry bread recipe on Bob’s Red Mill’s website because to be perfectly honest the bread on its own is bland and NOT tasty. However, when turned into this deliciously sweet creation, it is nothing short of amazing!

If you use another bread, I suggest adding 1/2 cup of cooked wheat berries into the mix just to get the nice chewy texture.

This weekend is the last weekend before classes start. Summer is coming to an end. I know this sounds nuts, but thank goodness! I’m ready to be busy!

That being said, I’m going to finish an application! Have a great weekend!

P.S. Tortilla tutorial coming!

Croissants

August 20, 20103 Comments

Buttery. Flaky. Delicious.

That’s all I can say. I only ate half of one, but it was more than enough.

Croissants are one of those things I was dying to make. But seriously. So. Much. Butter. I felt like a combination of Paula Deen

and Ina Garten

So croissants happened, and I don’t think I want to do it again any time soon. Not because it was time consuming but maybe more butter than I can handle (and I can handle butter).

But I must say they were oh so good! Fun project for when you have a lot of time on your hands.

Have a great day!

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