Fresh Tagliatelle with Mushrooms, Chestnuts & Sage

Ack.  I had this whole post written and lost it while it was still in "Draft" mode.  Auto-Save is a great feature but can be harsh if you inadvertently lose text (or an entire post) and don't have a chance to recover it before it's automatically saved.  Lesson learned.  If I'm going to save something in Draft before publishing, copy the entire post's HTML code into a text or Word document.  That's my tip for the day!

(An apology is in order here:  My photos this week are particularly poor.  Not sure what my problem is, but I will do my best to get that figured out soon!)

I do so look forward to the weekends.  It not only means leaving the stress of the work week behind, but it allows me the time to do what I really enjoy... cook!  Though I do a little cooking during the week, weekends give me the opportunity to try new recipes and more time-consuming techniques that I don't have the time (or inclination) for after a long work day.  Which brings me to this week's Weekend Blog Showcase, hosted by Ann (Thibeault's Table) this week.

I've had this recipe on file to try for a few weeks now from Take Thou Food. Being the mushroom-lover that I am, I knew it was a dish I would love. Take Thou Food is written by Sean, a young guy who is obviously a talented cook and photographer.  I loved that he made the pasta from scratch for this dish even though the mushrooms are what really take center stage in the recipe.  While Sean used a rolling pin to roll out his pasta dough, though, I used my handy, dandy crank pasta machine.  I felt like a bit of a slacker in comparison, especially given the fact that his dough looks remarkably uniform and mine, well, ... doesn't.  Nonetheless, his pasta dough was simple enough to make and will be my go-to pasta dough recipe from now on.

Sean used a combination of shiitake, oyster, button and rehydrated chanterelles in his dish, which sounded delicious.  I remembered a small bag of dried lobster mushrooms I've had stashed in my pantry for quite some time, waiting for a dish where they would really star.  So I reconstituted them in some hot water for about 30 minutes, and sliced them up along with some shiitakes and baby bellas, saving some of their steeping liquid to enhance the dish.  Perfect.

I also had a jar of roasted chestnuts on hand.  Their slightly sweet flavor and soft yet chewy texture were a wonderful addition to the recipe.This dish was so easy and so delicious, I know it will be one I will make again and again.  Thank you, Sean!

Fresh Tagliatelle (Mushroom, Chestnuts, Sage) 

Inspired by Gabby's Fettucini from La Pietra Cucina

- mixture of wild mushrooms
- 2+ tablespoons of butter
- a bunch of sage, chiffonade
- roasted chestnuts, in little pieces
- dried or fresh fettucini or tagliatelle
- 1 tablespoon of fresh lemon juice

1) Make the pasta. This is so easy and simple to make at home. Just combine 100g of flour, 1 large egg and a tablespoon of olive oil and blitz until it resembles wet sand. Pour out to a lightly floured work surface and knead for a couple minutes until smooth and elastic. Wrap in cling film and chill for 30 minutes.

2) After the pasta's chilled, roll it out using a rolling pin (not recommended) or a pasta machine. After it's thin enough, cut into tagliatelle and set aside until you need it.

3) In a hot pan, add a tablespoon of olive oil (Lori's note:  I added an additional 2 tablespoons of butter to the olive oil). Add the mushrooms (rehydrate any dry mushrooms per package instructions) and saute until it starts to brown and reduce in size. Finish off with a tablespoon of butter to give it a nice, rich, nutty flavor.

4) Add in sage a minute before the mushrooms finish cooking.

5) This is where you gotta multitask: if you're using fresh pasta, cook it in salted, boiling water for 1 to 2 minutes before the mushrooms finish cooking. If you're using dried pasta, you want to cook it just before al dente and by the time the mushrooms finish cooking so about the same time you start sauteeing the mushrooms. Overcooking the mushrooms is more forgivable than mushy pasta though.

6) Add a splash of the mushroom stock from the liquid the dried mushrooms were in and squeeze about a tablespoon of lemon juice over the pan.

7) Toss in your pasta with the chestnut bits and toss a few times until well incorporated.

8) Finish the pasta with another tablespoon of butter and mix. Serve immediately.

Orange-Pomegranate Tarts

We've made it to the weekend.  Thank goodness!  It's time for Weekend Blog Showcase.  Join Ann (Thibeault's Table) and me in showcasing recipes from the beautiful and delicious blogs that surround us in the virtual world.  Find out how to participate at the end of this post.

My blog of choice this week is the beautiful Amber's Sprinkled with Flour.  I was totally taken with her Orange Pomegranate Tarts.  The flavors and the colors are so stunning that I knew this was going to be my recipe to try this weekend.  And I was not disappointed.  The orange custard is amazing.  And the pomegranate arils? They so beautifully contrast with the pale orange custard visually while offering that amazing textural 'crunch' to these tarts.    I have to admit that I stayed within my comfort zone and made my normal pie crust (using all butter this time).  A little sugar added to the pie dough would have been in order, but I forgot it.  Nonetheless, the crust did turn out flaky.  When making the custard, instead of using the optional vanilla extract, I thought this would be a great opportunity to use the Fiori di Sicilia I have stored in my fridge. It's a lightly floral orange/vanilla extract, and this tart was the perfect foil for using it, though pure vanilla extract would have been wonderful, too.  (I often use the Fiori di Sicilia in oatmeal cookies.  It adds that background je ne sais quoi that people can't seem to put their finger on.  Really delicious!)

I will be making this custard again, no doubt about it.  Thank you, Amber!

Orange-Pomegranate Tarts

Orange Pastry Cream

1 cup milk
1/4 cup sugar (divided)
finely grated peel from one orange
1/8 teaspoon vanilla (optional - I used fiori di sicilia)
3 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, room temperature

In a small bowl, whisk the egg yolks together with 2 tablespoons of the sugar, and the flour until well incorporated. Set aside. In a small, heavy-bottomed pan, place the milk, orange zest, and the other 2 tablespoons of sugar, and heat until barely boiling. Remove from heat and pour half of the milk mixture into the yolk mixture, whisking until combined. Pour the egg mixture back into the saucepan and put on medium-low heat, whisking constantly until mixture is thick (about 2-3 minutes). Remove from heat and add the butter, stirring until melted. If desired, press the pastry cream through a sieve over a bowl. Store in the refrigerator with plastic wrap pressed on the surface for up to 3 days.

Crust

1-1/2 cups flour
1/2 cup unsalted butter (chilled and diced into small cubes)
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup ice-cold water

In a food processor, place the flour, butter, sugar and salt.  Pulse 10 times.  With food processor running, stream in cold water little at a time until dough comes together.  Tip out onto a lightly floured surface, and pull dough together to form a disc.  Cover in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 F.  Roll dough and cut out large enough circles of dough to fit into bottom and sides of 4-inch tart shells. Place into tart pans and prick bottom and sides.  Place tart shells on a cookie pan and bake for 15 minutes.  Remove from oven and cool completely on a rack.

Remove the tart shells from the pans, and place on serving plates.  Fill the cooled shells with the prepared pastry cream, then sprinkle the pomegranate arils over the top.
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To participate in Weekend Blog Showcase, pick a recipe from a blog other than your own (Tastespotting and Foodgawker are great places for inspiration), make the recipe and post about it on your own blog, crediting the originating blog with the recipe.  Then sign into Mr. Linky.  That's all there is to it!  Ann and I look forward to your participation!

Weekend Blog Showcase: Orange-Scented Macaroons

First, my apologies for missing Weekend Blog Showcase last week.  I came down with a horrible cold that had me asleep most of last weekend and a nagging cough that drove the few co-workers who had to work the week of Thanksgiving a bit crazy.  Ah well.  I'm much better and ready to cook!  My thanks to Ann (Thibeault's Table) for hosting last week!

I love just about anything almond.  So when I came across these on  Foodgawker one day, I did a little happy dance inside my head.  I hightailed it right over to Hungry Rabbit for the recipe.  These delicate little cookies are simple to make and have a wonderful orange-y almond flavor.  It's a terrific combination.  Ken advises to leave these alone for a couple of days as the flavor improves.  I'll take his word for it and pass along the admonition.  I know they were amazing as soon as they were cool enough to sample (you know I had to try one).  I love these!  And I also love Ken's blog.  Hungry Rabbit has wonderful photos and great recipes (seems that all my favorite blogs do!)  I'll be visiting often.  Thank you, Ken!

Orange-Scented Macaroons

2 large egg whites
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure orange extract (optional)
1 pound almond paste, separate into 1 inch pieces
Pinch of table salt
1/3 cup confectioners’ sugar, sifted, plus more for rolling and coating (about 1 cup)
Zest of 2 oranges
1 tablespoon orange liqueur, such as Grand Marnier or Triple Sec

1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside.
2. Whisk one egg white and extracts in a small bowl until combined, set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, Add almond paste and salt, beat on medium speed until soft, about 2 minutes. Add egg white mixture and beat to combine, about a minute.
4. Reduce speed to low, add confectioners’ sugar slowly and beat until combined, about 1 minute. Add orange zest and orange liqueur; beat until evenly distributed, about 1 minute.
5. Lightly dust work surface with confectioners’ sugar. Turn dough out onto work surface; roll into 3/4-inch-thick logs (3 or 4), about 18 inches long. Cut each log crosswise into 1/2-inch pieces. Roll each piece into a ball.
6. Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess; transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.
7. Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely.

Yields about 6 dozen

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To participate in Weekend Blog Showcase, pick a recipe from a blog other than your own (Tastespotting and Foodgawker are great places for inspiration), make the recipe and post about it on your own blog, crediting the originating blog with the recipe.  Then sign into Mr. Linky.  That's all there is to it!  Ann and I look forward to your participation!

Weekend Blog Showcase: Homemade Almond Joys (sort of...)

We've made it to the weekend!  And that means it's time for Weekend Blog Showcase.  Join Ann (Thibeault's Table) and me in showcasing some of the best recipes of our fellow foodie bloggers. 

This week, I attempted a recipe I found at Joy the Baker.  She has created a homemade version of my very favorite candy bar, Almond Joy.  Her post for this delectable sweet contains great step-by-step photos (great photos, by the way), and a wonderful sense of humor.  My completed version of her recipe turned out to look more like Almond Joys on steroids, so my try at them resulted in only about 20 candy bars instead of her 30.  Ah well.  They are delicious, the perfect homage to my candy bar of choice.  Thank you, Joy!

Homemade Almond Joy

(Source: recipe found on www.joythebaker.com)
Yield: makes about 30 little bars

7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2-1/2 cups unsweetened flaked coconut
30 raw almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.  Stir in the unsweetened coconut.  The mixture will be thick.  Place mixture in the freezer for 30 minutes for tom make the mixture easier to work with.

Line a baking sheet with parchment paper.  Remove the coconut mixture from the freezer.  With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick.  Press the logs together very well so they don't crack when dipped.    Place the log on the lined baking sheet and continue until all of the coconut mixture is gone.  Rinse hands occasionally if they get too sticky.  Press an almond on top of each coconut log.  (I pressed the almond into the mixture a bit.) It might not completely stick.  That's ok.  Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium  pot with two inches of water over a medium flame.  Bring the water to a simmer.  Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.  Stir the chocolate as it melts. nbsp;Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water. (I melted the chocolate in a bowl in the microwave. I started with 1-1/2 minutes at High power, and continued at 10 second intervals, until the chocolate was thoroughly melted.)

Remove the coconut candies from the fridge.  Place one coconut almond log on a fork.  Use a spoon to scoop a bit of chocolate over the almond.  This will help the almond stick to the candy and not fall off during dipping.

Lower fork into chocolate and spoon chocolate over candy to coat.  Lift fork and gently shake to release some of the chocolate.  Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet.  You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate.  If chocolate gets thick, just turn on the flame and heat slightly. (I used a candy-dipping utensil for a bit more ease of use.)

Let dipped candy harden in the fridge for 45 minutes.  Store in an airtight container at room temperature.  If you need to layer the candy in a container, use waxed paper to separate the layers.


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To participate in Weekend Blog Showcase, make a recipe from another blog, post about it on your blog, and reference the blog you are showcasing.  Place the WBS logo on your post and sign into Mr. Linky.  That's all there is to it!

Weekend Blog Showcase: Orange French Toast

Welcome to this week's edition of Weekend Blog Showcase.  Visit Ann (Thibeault's Table) to see what she has made and to visit the other participant's entries.

This week, after a long work week, I needed a treat for breakfast.  Something satisfying and delicious.  I stumbled upon this Orange French Toast recipe, a la Nigella Lawson, at Paris Pastry.  I've been in an orange-y frame of mind lately (remember the Creamsicle Cookie debacle), and THIS time, I actually DID have oranges on hand!  And, coincidentally, a loaf of challah bread.

(By the way, if you've never made French toast with challah, you don't know what you're missing!  This bread wants to be French toast.  It just does.  It's the best.)

Okay.  So back to Orange French Toast.  I have to admit that I took some creative license with the recipe.  I added a little fresh orange juice to the egg mixture along with some vanilla extract (which I always add to the French toast egg mixture).  The other thing I didn't do, (okay - I really did get inspired by this recipe), was make the orange syrup.  I like my French toast with a little butter, and that's it.  So, I decided to forgo the orange syrup.  That said, I don't mind a little syrup on my pancakes, and I think this sauce would make a wonderful addition to a stack of hotcakes!  (Go with my stream of consciousness now:  a little orange zest in your next stack of pancakes, drizzled with Paris Pastry's orange syrup.  Sounds good, right?!  Note to self:  buy more oranges...)

I really did love the orange addition to the French toast.  It was so good.  My thanks to Paris Pastry for the inspiration.  Don't forget to give this gem of a blog a look-see.  She has many wonderful recipes and photos to inspire you, too!

Orange French Toast

2 eggs
1/4 cup whole milk
1/4  teaspoon ground cinnamon
Grated zest of 1 orange
2 large thick slices, or 4 thin slices of white bread
Juice of one orange
1/4 cup good-quality orange marmalade(Paris Pastry noted she used apricot jam - genius!)
1/4 cup sugar
1 tablespoon butter

Whisk the eggs, milk, cinnamon, and orange zest in a wide shallow dish. Soak the bread slices in this mixture for 2 minutes a side.

While the eggy bread is soaking, bring the orange juice, marmalade, and sugar to a boil, then turn down to a fast simmer for 3 to 4 minutes. If you need to, let this syrup stand while you cook the bread.

Heat the tablespoon of butter in a skillet and cook the eggy bread for about 2 minutes a side over medium heat until golden.

Serve the French toast with some of the amber syrup poured over each slice, and a pitcher of extra syrup on the side.

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Join in on the fun with Ann and me.  Ann is hosting this week (thank you, Ann!).  To participate, find a recipe that appeals to you from another blog (Tastespotting and Foodgawker are great places to peruse to find ideas), make the recipe and post about it on your blog, referencing the blog you borrowed the recipe from.  Place the Weekend Blog Showcase logo on your post and sign into Mr. Linky.  That's all there is to it!  See you at Ann's!

Weekend Blog Showcase: Revisiting Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey

Weekend Blog Showcase is upon us once again - Week 5.  Ann (Thibeault's Table) and I appreciate your visits and look forward to more participation in our weekly homage to the wonderful foodie blogs around the internet!

Work this week has been overwhelming so I decided to reach back into my 'archives' and revisit a recipe I've made from a wonderful blog called Tribeca Yummy Mummy.  When I saw this recipe for Vanilla Panna Cotta on Cate's blog, I knew I would have to make it.  It's so simple.  It's so DELICIOUS!  With pomegranate season upon us, it's the perfect time to whip up this beautiful dessert.  Thank you once again, Cate - I love this!

I've seen and heard of many ways to rid a pomegranate of its their arils/ seeds.  Many suggest taking the fruit apart under water, letting the inedible sections float to the top and then scooping up the seeds.  I say leave the watering for the garden!  I simply cut the pomegranate in half, hold the half over a bowl (rind side up) and thwack the rind side with a wooden spoon, letting the the little jewel-like arils drop.  No muss, no fuss!

Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey

2 tablespoons water
1-1/2 teaspoons gelatin
2 cups heavy cream
1-3/4 cups yogurt, whole milk preferably
pinch of salt
1/3 cup honey, or more to taste (plus additional for drizzling
2 t. vanilla

1 teaspoon orange flower water

the arils (seeds) of one fresh pomegranate

Measure the water into a small liquid measuring cup. Sprinkle the gelatin over the water and set it aside for the time being.

While the water sets, whisk together the yogurt, pinch of salt, honey, vanilla, and orange flower water together in a large bowl (a pouring lip is helpful for this recipe) is or very large liquid measure. Set this aside, too.

Pour the cream into a medium saucepan.

Bring the cream to a boil over medium heat, whisking a bit. As soon as the cream comes to a boil, remove it from the heat.

Pour the gelatin mixture into the cream and whisk them together well for a full minute to make certain that they are properly combined. Pour the cream mixture into the yogurt mixture.

Whisk the two mixtures together.

Pour the panna cotta into little sake cups or ramekins. Let the cups cool to room temperature. Place the little cups onto a rimmed baking sheet or tray. Cover the whole business with plastic wrap and place in the refrigerator for at least 5 hours or overnight.

When you are ready to serve your panna cotta, take them out of the fridge, sprinkle them with the pomegranate arils and drizzle on a bit more honey.

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Please join Ann and me for Weekend Blog Showcase.  To participate, make a recipe from a blog other than your own and post about it, giving credit to the blog you've borrowed the recipe from.  Put the WBS logo on your post and sign in to Mr. Linky. That's all there is to it!

Weekend Blog Showcase - Creamsicle Cookies

We're into Week 4 of Weekend Blog Showcase.  Thank you to Ann (Thibeault's Table) for hosting this week.

This week I'm showcasing a blog that is evidently the envy of many a blogger!  Christy at The Girl Who Ate Everything has a wonderful blog FULL of great-looking and and great-sounding recipes.  (I want Christy's secret to staying beautiful and thin and STILL eating everything!!)  When I saw her Creamsicle Cookies, I knew I had to try them.  As a young girl, the tinkling of the ice cream truck bells meant a Creamsicle was in my very near future.  That creamy, orange-y/vanilla flavor was heavenly, so these cookies went directly to my "Short List".

Now look at Christy's cookies.  Go ahead.  I'll wait...

Now look at my cookies.  Quick:  what's missing in my cookies??  If you said specks of orange zest, you would be absolutely right. (And very observant.  I'm impressed.)  I violated one of the basic rules of cooking/baking:  make sure you have all the ingredients before you start making your recipe.  I was positive that I had oranges on hand.  Now that I think about it, they would be rather difficult to miss, so I'm not sure what I was thinking.  So, as I got to that part of the recipe, I tried to think on my feet (a challenge even at my best...).  What could I substitute?  Orange extract?  I found a rather antique-looking package of orange extract in my pantry.  As I tried to gingerly pour in a few drops, I carefully tilted the bottle ever so slightly, then tilted it a little more, then turned it upside down.  Whatever was in there at sometime in my distant past had long since evaporated.  Hrmph.  Back to the pantry I went. I found an unopened jar of orange marmalade.  That has rind in it, right?  So I put in a good tablespoon of orange rind filled marmalade.  In retrospect, a little Grand Marnier might have done well here, but I thought of that well after baking was underway.  Unfortunately, the marmalade, while a good idea in theory, didn't exude the "oranginess" I was looking for. Ultimately, I ended up with delicious vanilla cookies.  But this was such an easy recipe to put together, I will definitely make them again!  And I can see a lime version down the road, too.  Yum! Thank you, Christy!


Creamsicle Cookies

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest
2 cups white chocolate chips

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.




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Join Ann and me for Weekend Blog Showcase.  To participate, make a recipe from a blog other than your own, post about the dish, referencing the originating blog in your post, placing the Weekend Blog Showcase logo on your post as well.  Then sign into Mr. Linky (over at Ann's this week).  That's it!  Hope to see you there!

Weekend Blog Showcase - Rosemary Tomato Tarts

It's the third edition of Weekend Blog Showcase -- moving right along!  Please join Ann (Thibeault's Table) and me in showcasing recipes from around the food blog world. Please see the text at the end of this post to learn more about the Weekend Blog Showcase and how you can participate, too!

The recipe I decided on for this weekend comes from DandySugar.  Lisa's photography is stunning (I'm always so in awe of great photography - check out her photos for her Cherry Peach Almond Crisps!), as are her wonderful recipes.  Lisa says she was introduced to cooking via a hand-me-down aqua-colored Easy Bake Oven... I had that same oven, only mine was brand new (showing my age!), and experienced the same  spark.  Ah - a kindred spirit!

I've had Lisa's recipe for her Rosemary Tomato Tarts bookmarked for quite some time now, and since I had everything on hand, this was my chosen recipe for this week's Showcase.  And am I ever glad I finally made these.  So easy, so utterly delicious.

I ended up making four 4-inch tarts using tart pans with removable bottoms.  After realizing I hadn't eaten all day, I easily downed two of these babies for dinner!  I will be making these again and again.  The filling was delicious, the crust extremely flaky.  Thank you, Lisa, for a wonderful recipe I will happily add to my own repertoire!!

Rosemary Tomato Tarts
For three 5-inch tarts or one 9-inch (I made four 4-inch tarts)

Savory Tart Crust
1-1/4 cups of all purpose flour
1/2 cup (1 stick) of butter (very, very cold and cubed) (I used frozen butter and cut it into little pieces with a heavy chef's knife)
1/4 teaspoon palm sugar (I didn't have palm sugar so used regular granulated sugar)
1/4 teaspoon kosher salt
2 teaspoons chopped fresh rosemary
1-3 tablespoons ice cold water (I ended up using 5 tablespoons)

In a food processor, combine flour, salt, sugar and rosemary. Pulse 1 - 2 times until just incorporated. Add the butter cubes and pulse until mixture resembles course meal about the size of a pea. Add water a tablespoon at a time and pulse only until mixture just comes together. Test by squeezing a pinch of dough. If it sticks together it’s done.

Place dough on a lightly floured surface. Form into a disk shapes, flour all sides, and wrap well with plastic. (If making small tarts, separate dough into thirds or fourths and wrap each individually.) Refrigerate for at least 1 hour up to 24 hours. When you are ready to roll out, make sure to let dough come to room temperature for about 10-15 minutes before rolling out.

Preheat oven to 350 when you are ready to make your tarts.

Rosemary Tomato Filling
3 - 4 tomatoes (I used one large beefsteak tomato)
2 tablespoon olive oil
1 onion, sliced into thin strips
2 cloves of garlic, minced
1 tablespoon fresh rosemary, chopped
goat cheese
juice of 1/2 lemon

Heat olive oil in a skillet. Saute onions for about 5 minutes until they are translucent. Add the garlic and stir until fragrant. Add the rosemary and stir. Add the lemon juice and stir. Remove from heat.

Roll out your dough into rounds and place each round into a tart shell. Carefully press dough into shell and cut off excess to use for another tart if necessary. Poke holes in the bottom of shells and evenly distribute the onion mixture in each shell, following with a sprinkling of goat cheese. Arrange tomato slices on top. Add a very light drizzle of olive oil and top with chopped fresh rosemary.

Bake for 25-30 minutes depending on your oven. Let cool for 10 minutes.  (I sprinkled a little coarse sea salt on the tarts before serving - perfect!)

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Please join Ann and me for Weekend Blog Showcase.  To participate, make a recipe from a blog other than your own and post about it, giving credit to the blog you've borrowed the recipe from.  Put the WBS logo on your post and sign in to Mr. Linky. That's all there is to it!

Weekend Blog Showcase - Cheese Crackers

Welcome to the second week of Weekend Blog Showcase.  A big Thank You to Ann (Thibeault's Table) for hosting this week.

This week, my nod goes to The Thin Chef and her Homemade Cheez-Its post.  I love those little cheese crackers but never considered making them at home.  I will from now on!  They were easy and delicious - a nice little nibble with a glass of wine.  Katie's recipe was an easy read - I love those kinds of posts!  A quick scan of her blog turned up beautiful photos and delicious-looking and -sounding recipes.  I'll be visiting The Thin Chef often.  Thank you, Katie, for this wonderful little snack!

Homemade Cheese Crackers
makes about 40 crackers
Adapted from this Country Living recipe

1 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into small pieces
1 (7-ounce) bag grated extra-sharp 2% reduced-fat Cheddar cheese (I grated up an 8-ounce block of Colby-Jack as that was what I had on hand)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional, but recommended) (I used 1/4 teaspoon and found it to be enough since I plan on sharing these crackers with my 3 year old grandson!)
5 tablespoons cold water

Combine flour, butter, cheese, salt, and cayenne in the work bowl of your food processor. Pulse until crumbly. Pulse in water, a tablespoon at a time, until dough comes together. (You may not use all the water.)
Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes, or overnight. (I chilled the dough for about an hour. The dough was easy to work with and not overly sticky.)

Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.

Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed.
Bake for 22 to 25 minutes, until crackers are just slightly turning light brown, and are crisp. Quickly cool and taste one for crispness. If they are not crisp, bake just a few minutes longer. Store in an airtight container for up to 5 days (if they last that long!). If crackers are soggy after storing, re-crisp them in a preheated 400º oven for 3 to 5 minutes.


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Thank you for joining me for the Weekend Blog Showcase.  To participate, add the WBS logo to your post of another blog's recipe and sign in at Thibeault's Table's Weekend Blog Showcase post.  The more the merrier!

Weekend Blog Showcase: Cauliflower Soup with Spiced Apple Chips

Welcome to the first edition of the Weekend Blog Showcase.  The purpose of the WBS is to show a little love to our fellow bloggers and the dishes they so generously share with us on their blogs.  Guidelines to participate in WBS can be found at the bottom of this post. Ann (Thibeault's Table) and I will take turns each week hosting and welcome all of you as we look forward to being introduced to some new blogs as well as revisiting old favorites!

My first Weekend Blog Showcase bow is actually to someone many of you are already well acquainted with, I'm sure!  Monique is a beautiful soul whose talented photography, beautiful posts, and love for her family and friends is brilliantly displayed on her blog, La Table De Nana. It is always a joy to visit her blog everyday, a calming moment I look forward to each morning.  While Monique has many, many wonderful recipes to choose from, one that I had bookmarked for several months now, is her Cauliflower Soup with Spiced Pear Chips.

Monique mentions a couple of alterations she made to the recipe at the end of her post.  I had a whole head of cauliflower and decided to go ahead and follow the recipe as written.  However, one little tweak I did make to the recipe was to make Spiced Apple Chips as I have a Lodi (I think) apple tree in my backyard, currently overrun with ripe fruit.  So apple chips it was.  Instead of slicing them vertically, I sliced them horizontally, hoping to get a glimpse of the little 'star' shape in the middle.  The chips were easy to slice on my Japanese-style plastic mandoline, and their spicy scent was heady as they were baking.

The soup itself was extremely easy to make and not at all out of the ordinary... until just before serving.  A bit of orange zest and some fresh orange juice really added a freshness to the soup while still maintaining it's 'comfort' quality.  Delicious!  I'm having a hard time stopping at my SECOND bowlful!  Thank you, Monique!

Cauliflower Soup with Spiced Pear Chips
"Dressed up with a touch of orange and snappy, spiced pear chips, cauliflower becomes fit for company in this easy soup. Make it a day or two ahead of time and you only need to reheat and finish it with a fresh burst of orange just before serving. The pear chips can be made days ahead of time and stored in a cookie tin but you might need to hide them so they don’t disappear before it’s time to serve the soup."

SOUP

2 tablespoons (25 mL) butter or vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 bay leaf
Salt and freshly ground pepper
1 all-purpose potato, peeled and diced
4 cups (1 L) vegetable or chicken stock (approximately)
2 cups (500 mL) water
7 cups (1.75 L) chopped cauliflower (approximately 1 head)
1/2 teaspoon (2 mL) grated orange zest
1 tablespoon (15 mL) freshly squeezed orange juice

SPICED PEAR CHIPS*
1 firm ripe Bartlett or Bosc pear
1/2 teaspoon (2 mL) sweet paprika
1/8 teaspoon (0.5 mL) cinnamon
Salt and freshly ground pepper to taste

For soup, melt butter over medium heat in a large pot. Add onion and sauté for about 5 minutes until softened but not browned. Add garlic, bay leaf, 1/2 teaspoon (2 mL) salt and 1/4 teaspoon (1 mL) pepper and sauté for 1 minute or until garlic is softened and fragrant.

Add potato, stock and water; bring to a boil, scraping up bits stuck to pot. Stir in cauliflower. Reduce heat to medium-low, cover and boil gently for about 15 minutes or until cauliflower and potatoes are soft. Remove from heat.

Discard bay leaf. Using an immersion blender in pot or, transferring soup in batches to an upright blender, purée soup until very smooth. Soup can be cooled, covered and refrigerated for up to 2 days.

For spiced pear chips, preheat oven to 275°F (140° C).

Line a large baking sheet with parchment paper. Cut pear lengthwise into paper-thin slices. Combine paprika, cinnamon, salt and pepper to taste. Lightly sprinkle over both sides of pear slices. Place on baking sheet in a single layer. Place another sheet of parchment paper on top and set another baking sheet on top of paper to keep pears flat.

Bake for 45 minutes or until pears are very soft and starting to dry around the edges. Remove top baking sheet and carefully peel off top piece of parchment. Bake for 15 to 30 minutes longer, checking often, until pears are dry and firm. They will crisp more upon cooling. Carefully peel pears from parchment while still warm and place on a wire rack to cool completely.

To serve, return soup to pot if necessary and reheat over medium heat until steaming, stirring often. Stir in orange zest and juice and season with salt and pepper to taste. Ladle into warmed bowls and float a pear chip on top of each. Serve extra pear chips on the side.

*I made apple chips, slicing the apple horizontally.  Continue with recipe as written.

Serves 8

Source:  Holiday 2008 Food And Drink Magazine/LCBO via Monique/La Table De Nana




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To participate in Weekend Blog Showcase:

1. Make a recipe from a fellow blogger's website and share the recipe on your blog with a link back to the blog where you found the recipe. (It's always a nice touch to comment on the blog recipe you've borrowed from.)
2. Add the Weekend Blog Showcase logo to your post.
3. Link your post to Mr. Linky.

That's it.  Leave a comment if you'd like.  We always love comments!  Thanks for joining in on the fun!

Announcing: Weekend Blog Showcase

Ann of Thibeault's Table and I are excited to unveil a revamped version of the blog showcase... Announcing  Weekend Blog Showcase!

The Weekend Blog Showcase is an opportunity to cook and share the recipes we all drool over from our fellow bloggers.  Ann and I will take turns hosting the Showcase.  To participate, prepare a recipe from another blog other than your own and post about it.  In your post, make sure to link back to the blog you've borrowed from.  (It's always a nice touch to leave a comment on your referenced blog, as well.)  Place the Weekend Blog Showcase logo on your post, then sign into Mr. Linky on either Ann's or my Weekend Blog Showcase post for that week, leave a comment, and visit the other participants' entries.  That's it!  Easy and fun!

Our first Weekend Blog Showcase will begin on Saturday, October 1, at All That Splatters.  On behalf of Ann and myself, we thank you in advance for 'playing'!  See you on Saturday!