usvi-on-line
The Official OT Food Porn
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silverheels
- Posts: 890
- Joined: Thu Aug 10, 2006 10:18 am
- Location: The Nutmeg State
Chiptole Beef Tacos
<a href="http://www.flickr.com/photos/89321198@N00/4890250633/" title="Chipotle Beef Tacos by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4117/489 ... 3d7151.jpg" width="500" height="375" alt="Chipotle Beef Tacos"></a>
Peach Mango Sangria
<a href="http://www.flickr.com/photos/89321198@N00/4890250879/" title="Peach Mango Sangria by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4079/489 ... bb40b0.jpg" width="375" height="500" alt="Peach Mango Sangria"></a>
<a href="http://www.flickr.com/photos/89321198@N00/4890250633/" title="Chipotle Beef Tacos by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4117/489 ... 3d7151.jpg" width="500" height="375" alt="Chipotle Beef Tacos"></a>
Peach Mango Sangria
<a href="http://www.flickr.com/photos/89321198@N00/4890250879/" title="Peach Mango Sangria by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4079/489 ... bb40b0.jpg" width="375" height="500" alt="Peach Mango Sangria"></a>
More baking...homemade brioche. This was a first for me:
<a href="http://www.flickr.com/photos/28539958@N00/4894818325/" title="brioche by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4099/489 ... f2ca4c.jpg" width="500" height="333" alt="brioche"></a>
Blackberry and apple tarts. I gave these away, but snagged a taste of the filling. Yum.
<a href="http://www.flickr.com/photos/28539958@N00/4894818175/" title="blackberry tarts by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4138/489 ... 2bb700.jpg" width="500" height="385" alt="blackberry tarts"></a>
Summer on a plate:
<a href="http://www.flickr.com/photos/28539958@N00/4894818483/" title="caprese by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4082/489 ... 0e53d4.jpg" width="500" height="333" alt="caprese"></a>
<a href="http://www.flickr.com/photos/28539958@N00/4894818325/" title="brioche by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4099/489 ... f2ca4c.jpg" width="500" height="333" alt="brioche"></a>
Blackberry and apple tarts. I gave these away, but snagged a taste of the filling. Yum.
<a href="http://www.flickr.com/photos/28539958@N00/4894818175/" title="blackberry tarts by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4138/489 ... 2bb700.jpg" width="500" height="385" alt="blackberry tarts"></a>
Summer on a plate:
<a href="http://www.flickr.com/photos/28539958@N00/4894818483/" title="caprese by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4082/489 ... 0e53d4.jpg" width="500" height="333" alt="caprese"></a>
It's like looking in your soup and finding a whole different alphabet.
Not hard, but futsy. Here is the recipe I used:
http://www.finecooking.com/recipes/auth ... ioche.aspx
I aged the dough overnight as recommended, and there is NO WAY I would have been able to make the individual brioches--my dough was really sticky and hard to manipulate. It tastes terrific though!
http://www.finecooking.com/recipes/auth ... ioche.aspx
I aged the dough overnight as recommended, and there is NO WAY I would have been able to make the individual brioches--my dough was really sticky and hard to manipulate. It tastes terrific though!
It's like looking in your soup and finding a whole different alphabet.
Tonight's dinner doesn't look like much but I think it will be good in the end. These stuffed eggplant boats will get a bechamel sauce and then get baked.
<a href="http://www.flickr.com/photos/89321198@N00/4914255608/" title="Stuffed Eggplants by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4081/491 ... f73c32.jpg" width="500" height="375" alt="Stuffed Eggplants"></a>
Served with a Greek Green Bean Salad
<a href="http://www.flickr.com/photos/89321198@N00/4913653799/" title="Greek Green Bean Salad by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4140/491 ... 69038a.jpg" width="500" height="375" alt="Greek Green Bean Salad"></a>
And it's time for the Tomato Tart again!
<a href="http://www.flickr.com/photos/89321198@N00/4914256092/" title="Tomato Tart by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4136/491 ... c1dc87.jpg" width="500" height="466" alt="Tomato Tart"></a>
<a href="http://www.flickr.com/photos/89321198@N00/4914255608/" title="Stuffed Eggplants by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4081/491 ... f73c32.jpg" width="500" height="375" alt="Stuffed Eggplants"></a>
Served with a Greek Green Bean Salad
<a href="http://www.flickr.com/photos/89321198@N00/4913653799/" title="Greek Green Bean Salad by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4140/491 ... 69038a.jpg" width="500" height="375" alt="Greek Green Bean Salad"></a>
And it's time for the Tomato Tart again!
<a href="http://www.flickr.com/photos/89321198@N00/4914256092/" title="Tomato Tart by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4136/491 ... c1dc87.jpg" width="500" height="466" alt="Tomato Tart"></a>
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California Girl
Here you go! 
Think of the tart as a Pizza Margherita in her Sunday best. The rich, buttery crust, which is bright green before baking, sings with basil. The saltiness of the melted mozzarella brings out the sweetness of the tomatoes. It’s a perfect example of how much pleasure can be reaped from humble ingredients in their prime.
Fresh Tomato Tart with Basil-Garlic Crust
Adapted from Jack Bishop’s “The Complete Italian Vegetarian Cookbook”
Serves 4 to 6
1 recipe Basil-Garlic Tart Dough (recipe follows)
8 ounces sliced mozzarella
2 large, ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1. Prepare the dough, and press it into a 10-inch tart pan with a removable bottom.
2. Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)
Basil-Garlic Tart Dough
1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) uns
alted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water
1. Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
5. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.
Think of the tart as a Pizza Margherita in her Sunday best. The rich, buttery crust, which is bright green before baking, sings with basil. The saltiness of the melted mozzarella brings out the sweetness of the tomatoes. It’s a perfect example of how much pleasure can be reaped from humble ingredients in their prime.
Fresh Tomato Tart with Basil-Garlic Crust
Adapted from Jack Bishop’s “The Complete Italian Vegetarian Cookbook”
Serves 4 to 6
1 recipe Basil-Garlic Tart Dough (recipe follows)
8 ounces sliced mozzarella
2 large, ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1. Prepare the dough, and press it into a 10-inch tart pan with a removable bottom.
2. Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)
Basil-Garlic Tart Dough
1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) uns
alted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water
1. Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
5. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.
LOVE that tart recipe. I was a vegetarian for 10 years (and a vegan for another one), and Jack Bishop's "The Italian Vegetarian" was my bible. I have cooked every non-dessert recipe in the book, and they are uniformly consistent. I need to make that tart this week.
But I eat fish now and this is my favorite Italian pasta (Marcella Hazan, Essentials of Classic Italian Cooking):
<a href="http://www.flickr.com/photos/28539958@N00/4917026593/" title="linguini with clams closeup by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4094/491 ... 9aa4a2.jpg" width="500" height="333" alt="linguini with clams closeup"></a>
But I eat fish now and this is my favorite Italian pasta (Marcella Hazan, Essentials of Classic Italian Cooking):
<a href="http://www.flickr.com/photos/28539958@N00/4917026593/" title="linguini with clams closeup by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4094/491 ... 9aa4a2.jpg" width="500" height="333" alt="linguini with clams closeup"></a>
It's like looking in your soup and finding a whole different alphabet.
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
