Roasted Beet and Carrot Tart

I’ve totally lost touch with my blog.  I’ve been trying to write a post for ages, but something was stopping me.  I have no idea what it was, but I put my foot down finally and decided I really want to resume my posts.  They are fun for me and I love the interaction with all of you!  I’m not one for New Year’s resolutions, but my resolution this year is to get back into blogging and stop making excuses about why I’m not, because there’s no valid reason except my own laziness.  I’m so silly, I will buy things thinking I’ll use them for my blog and they sit untouched.  I’m sure some of you with blogs know what I’m talking about.

I didn’t really fall off the wagon from cooking, but I haven’t been as enthusiastic about it as I used to be.  It’s slowly coming back and I’m ready to start up again.  Maybe it’s the winter – winter blues, I guess.  I know there’s lots to cook during the winter, but until recently I was totally uninspired.  Summer produce and colors inspire me.  This is probably also probably why I’ve been thinking once my husband is done residency we NEED to move somewhere warm.  It’s been on my mind for a few weeks now.  I’m craving sun and warmth.

Despite my love for summer, I do have a few winter produce favorites.  Most notable are beets.  I almost always have them on-hand.  Must have something to do with the color, I suspect.  As I’ve said before I’m a sucker for vibrant colors.  To the same effect, I buy watermelon radishes ALL THE TIME, not because I love thetaste, but more that I love the way they look.  For this dish there were no watermelon radishes, unfortunately.  But this tart is good with whatever you have on hand: mushrooms, spinach, caramelized onions – you name it.  I used to be daunted by making dough, but now I’ve formulated my own proportions and it works every time like a charm.  This sort of tart is one of my go-to dishes.  Although it does take some time, it is by no means difficult to make.

Roasted Beet and Carrot Tart

Serves 4-5

Ingredients

for the crust:

3/4 cup all-purpose flour

1/2 cup walnuts

1/2 teaspoon sugar

1/2 teaspoon salt

6 tablespoons butter, frozen

up to 1/4 cup ice water

filling:

6 ounces goat cheese, softened

1/2 cup ricotta cheese

1 egg

1/2 teaspoon herbes de Provence

salt and black pepper, to taste

for top:

2 golden beets

2 carrots

1/4 cup chopped parsley and chives, or any herbs of your choice, for garnish

Method

Roast the beets in the oven (at 350 degrees) in a foil pouch on a baking tray drizzled with some olive oil, salt, and pepper for 45 minutes or until cooked.  At the 30 minute mark add in the  whole carrots, also tossed with olive oil, salt, and pepper.  Once cooked, slice the beets and carrots into thin slices.

To make the tart dough: in a food processor, add the walnuts and pulse until they turn into a fine grind, add in the flour, sugar, and salt and pulse until combined.  Grate the frozen butter and add it to the flour.  Pulse until the mixture forms pea-sized clumps.  Next, through the top, stream in the ice water, one tablespoon at a time until the dough forms a ball.  Once the dough comes together, cover it in plastic wrap and refridgerate for at least an hour.  After the dough has chilled, roll it out and fit it into a 9-inch tart pan with a removable bottom and blind bake (cover it with foil and use pie weights or dried beans to weigh down the crust, so that it doesn’t puff up while baking) it in a 400 degree oven for 15 minutes.

For the filling: whisk the goat cheese, ricotta, and egg together.  Add in the salt, pepper, and herbes de Provence.  Pour it into the partially baked crust and bake for 15 minutes at 400 degrees.  After 15 minutes, take it out of the oven and arrange the cut beets and carrots over the goat cheese and ricotta and bake for another 10-15 minutes.  Garnish the tart with chopped parsley and chives, or any herb of your choice.  You can also sprinkle the final product with some flaky sea salt and drizzle with olive oil, if you like.  Serve warm or at room temperature.

Spicy Beef Flatbreads

When I was seven my family went on vacation to Cairo before going to see relatives in Pakistan.  I guess my parents wanted to enrich our childhood by taking us to see some of the wonders of the world – the pyramids.  Being seven, I didn’t appreciate or understand the greatness of what I was seeing.  I don’t remember much about this trip, but I do remember some highlights.  I’m sure my sister, who was four at the time and I were probably complaining about the heat and continually asking when we would see Mickey Mouse.  My parents were probably kicking themselves for taking their two little brats see these ancient landmarks.

My dad is infamous for telling us stories from our childhood.  Stories we usually would not like every random stranger to know.  Regardless, my dad is always ready to share that he had to carry my crying sister on his back inside the Great Pyramid at Giza and how I complained that the pyramid had a weird smell to it.  As you can see, my sister and I really savored our experience there.  But I do remember bits and pieces of this trip.  We went to the Egyptian Museum, I relished the thought of telling my classmates that I had seen the mummy of King Tut.  We had a guide too, who helped us weave our way through souks and also showed us the famous Tahrir square.  I also recall that we stayed at the Shepheard Hotel, a hotel that my father told me that my grandfather had stayed at during a visit to Cairo.  In that hotel my sister and I feasted on mango ice cream and salade Niçoise.  Out of all the choices of food we had, these two were on our daily wish lists.  At the Shepheard hotel, I recall watching an Egyptian marriage procession in amazement.  I heard ululation for the first time, I did not know whether these high-pitched voices indicated happiness or sadness, whatever the case, I stood there in awe.

Amongst all of these memories, my father always highlights one story in particular.  Looking back, we laugh about the incident, but at the time I still remember my childhood panic.  It was nighttime and after a long day of sightseeing we were back at the hotel.  My sister and I were hungry and requested what we called “Egyptian Pizza,” which was available on the street close to the hotel.  My parents decided to get us some of this Egyptian pizza while they explicitly told my sister and I that they would be back in 5 minutes and we should stay in the room.

A few minutes after they left, I panicked.  I told my sister I was going to look for them.  I went down to the lobby in my nightie and untied Keds sneakers.  Because it doesn’t matter if you’re wearing your Rainbow Brite nightie as long as you’ve got sneakers on – the logic of a child. Anyway, I hustled around the lobby looking for my parents.  I couldn’t find them so I went back up to the room.  My sister was gone.  Apparently, she had also panicked.  I went back down and saw her crying and sitting with an Egyptian man.  He asked us where our parents were and my sister said they left us.  He looked puzzled.  I at seven was slightly more mature and said they were coming back and went to get us pizza.  I don’t remember much else except that within a few minutes my parents arrived and saw us in the lobby with the man and my sister full of tears.  They must have realized that they shouldn’t have left us alone.  This is a story that is repeated practically every time I go to see my parents.

All that commotion was for this flatbread.  I think you can find this in Levant cuisine as well as Turkish cuisine known as Lahmajoun and Lahmacun.  I suspect this Egyptian version might have been Armenian because of the large Armenian population in Egypt.  I recreated it here, with a different crust.  I love adding flax and chia seeds to my dough.  They had a lovely nuttiness and texture as well.  The spicy and smokey ground meat is delicious and the bell peppers minced in shine through.  I made this and was reminded of that trip to Cairo.  I guess my parents did the right thing by taking us to Egypt.  If anything, I have this story to tell.

Spicy Beef Flatbreads

makes 4

Ingredients

for the whole-wheat, flax, chia dough:

1 1/4 teaspoon dry active yeast (or half a sachet)

2 teaspoons sugar

1/2 cup warm water

2 tablespoons olive oil

1 tablespoon champagne vinegar

3/4 cup unbleached all-purpose flour, plus extra for rolling

3/4 whole-wheat four

1/4 cup ground flax seeds

2 tablespoons ground chia seeds

1/2 teaspoon salt

for the beef:

1/2 lb ground beef (you can also mix ground beef and ground lamb, or just use lamb)

1/2 an onion, chopped

5-6 mini bell peppers, red, orange, yellow, or 1 large bell pepper, chopped

3 cloves garlic, chopped

1 green chili, chopped (seeds removed, if you like)

1/2 cup chopped parsley, mint, and cilantro

2 scallions, chopped

1 teaspoon smoked paprika

1/2 teaspoon, red chili flakes, use less for less spicy

1 teaspoon ground cumin

kosher salt, to taste

olive oil

fresh parsley, mint, labneh, olive oil, olives, and fresh lemon wedges, for serving

Method

First, make the dough by combining the yeast, sugar, and water in the bowl of an electric mixer.  Let the yeast bloom for 10 minutes.  Next, add in the olive oil, champagne vinegar, and salt.  Combine the dry ingredients in a separate bowl.  Attach the dough hook to the mixer and put the bowl on the mixer and turn it to low-speed.  Gradually add the dry ingredients into the bowl, once the dry ingredients are all in the bowl, turn the speed to medium and let the dough knead for 2-3 minutes.  If you need extra water or flour, add it tablespoon at a time.  It should be a smooth dough.  Once kneaded, drizzle some olive oil over top so that it doesn’t form a skin and leave the dough to rise in a warm place for 1-2 hours.

Once the dough has risen punch it down and knead slightly and put it back in the bowl for the second rising, about 30 minutes.  Once the dough has risen again knead it for a few minutes and separate it into four balls.

Next, in a food processor, add in the onions, garlic, peppers, green chili pepper, and herbs.  Pulse a few times until finely chopped.  Next, squeeze out the excess water from the vegetable mixture in a kitchen towel or strong paper towel.  In bowl, combine the vegetable mixture with the ground meat and spices.  Mix it together with your hands.  Set aside

Preheat the oven to 425 degrees.

Next, roll out the dough to 8-9 inch diameter circles, like individual sized pizzas.  dust with flour to prevent the dough from sticking.  Drizzle the dough circles with olive oil. Place the dough on a flat baking tray and then spread the meat mixture over the dough evenly and drizzle with olive oil again.  Bake for 10-15 minutes until the dough is golden brown.  Serve with fresh parsley, mint, labneh, olive oil, olives, and fresh lemon wedges.

Salted Caramel Apple Cake

I often go through the dilemma as to whether I’m a city girl or a country girl.  I grew up in the country and always wanted to live in the city.  Now that I’m living in a city I love it.  I’m busy there’s way more to do and I think I see myself as someone who always needs to live near a big city.  But I do appreciate the beauty and peace the country has to offer.  Ultimately, I need to be close enough to a rural area that if I get the urge to unwind the option is there.

I had been urging my husband to go apple picking with me for years now.  I remember there was a farm very close to my house that I used to go to as a child.  We would all sit on the back of a large tractor and go off into the orchard picking apples and pumpkins and coming back to the farm to drink warm apple cider and munch on freshly baked pies.  Just thinking about it is making me all warm inside.  It was those simple things I enjoyed, I see some children now who would think such an outing would be lame.  In this day and age everything has changed and it makes me feel old.  Taking a drive 45 minutes out of the city brings back so many memories and sort of gives you a reality check.  We let go of our selfishness and just enjoy nature.

My husband eats up country living, he would have been content to stay in the country-ish city we were in before.  He says it’s because he grew up in the desert (the Middle East) so everything there was man-made and new.  No greenery, no trees, just sand and more sand.  We’ve come to the compromise that once we settle wherever we will end up permanently has to be within 45 minutes of the countryside.  I think I can handle that.  After all, I am a country girl at heart.

Back to the apple picking, I have with so many apples I don’t know what to do with them.  We got a little over zealous and picked way too many.  I started off by making this caramel apple cake.  Though it was delicious it only used up about 5 apples.  If I make about 10 more, I might be able to use up all the apples.  This cake is actually worth making 10 more times.  It’s easy and the apple flavor really shines through.  I added crushed nuts on top, which not only added extra flavor, but also made the cake look even prettier.  It’s a rustic cake, it sort of reminds me of a clafoutis – very light and airy.  Give it a go and make it with apples you’ve picked yourself.

Salted Caramel Apple Cake

*The consistency of reminds me of Dorie Greenspan’s Apple Cake.

Ingredients

1 cup Salted Caramel*

3 cups chopped apples, preferably baking apples, I used Spartan and Cortland

1 teaspoon ground cinnamon

squeeze of lemon juice

6 tablespoons unsalted butter, at room temperature

3/4 cup sugar

2 eggs

2 tablespoons sour cream or yogurt

1/2 cup milk

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

crushed nuts (any that you like – pistachios, almonds, walnuts, pecans), for garnish

confectioners’ sugar, for garnish

Method

Preheat your oven to 350 degrees and butter and flour the bottom of a 9 inch springform pan and line the bottom with parchment paper.

Sift together the flour, baking powder, baking soda, and salt, set aside.

Mix together chopped apples, cinnamon, and lemon in a bowl.  Next, combine with the caramel and set aside.

In a bowl of a stand mixer with the paddle attachment on, beat the butter and sugar together on medium speed for 3-4 minutes or until light an airy.  At this point, add in the eggs, one at a time and beat until combined.  Add in the sour cream, milk, and vanilla.

Next, with the mixer on low-speed, slowly incorporate the flour mixture into the batter and beat until just combined.

Lay the apple and caramel mixture on the bottom of the springform pan and then lay the batter on top of the apples.  Spread the batter evenly on top.  Place the springform pan on a cookie sheet and bake in the oven for 40-50 minutes, or until a toothpick comes out clean.  When done, remove the cake from the oven and let it sit at for 30 minutes before removing the springform pan.  Invert the cake on the serving dish so that the apples are on top and then garnish with the chopped nuts and confectioners’ sugar.

*for the caramel I use this recipe and replaced the kosher salt with fleur de sel.

Sugar-Roasted Figs, Caramelized Onions, and Halloumi Plate

I’m all about quick bites lately.  I’m a woman on a mission.  The mission is to get a job and get my career rolling again.  Now, that we’re in a bigger city, I’m more than ready to jumpstart my career and this has been my main focus.  I’ve been cooking, but I really haven’t made anything that could warrant a blog post, or even if it could, I have too lazy to get my camera out and start shooting.

Excuses, excuses.  Just a few days ago, I realized I was becoming a laptop zombie in the vortex of job postings.  Suddenly, the sun began to stream into the room so beautifully and I thought I would be a fool not to take advantage of the sunlight.  It was ethereal and glowing.  When you’re in the zone on your laptop, you don’t take the time to notice the small things.  I’m glad I snapped out of the twilight zone and I instantly went into the kitchen and started to make something.  A lunch for myself.  Why not, I thought.  My husband has been working at all hours of the day, so I’m usually eating cereal for dinner.  Who is this person?  It’s so not me.

Anyway, I started roasted some figs, caramelizing onions, grilling halloumi – getting back into my element.  It was truly fun for me, how can it not be fun when you’re working with such beauties.  When I look at figs I’m amazed, the color, shape, the little seeds, they’re all just perfect.  Griddled, golden and salty cheese, sweet and savory onions – that’s why I love cooking.  Sometimes you just need a refresher.

Sugar-Roasted Figs, Caramelized Onions, and Halloumi Plate

Serves 3-4, a snack or starter

Ingredients

olive oil

6-8 figs, cut in half

1/4 cup caramelized onions*

halloumi cheese, cut into 1/4″ slices, as much or as little as you want, I used about 1/4 lb

1/4 cup brown sugar

a few sprigs of thyme

2 tablespoons toasted pine nuts

2 tablespoons chopped mint leaves

sea salt and black pepper

flatbread, for serving

Method

Preheat the oven to 400 degrees and line a baking tray with parchment paper.  Line the figs on the tray and sprinkle with brown sugar, salt, pepper, and thyme.  Bake in the oven for 15-20 minutes, or until they begin to caramelize and become candied.

In the meantime, in a medium-sized sauté pan on medium heat with a tablespoon or so of olive oil, grill the halloumi on each side until both sides are golden, about 1-2 minutes per side.  Set aside.

To assemble: you can either serve everything separately or combine everything on one platter.  Use your own creativity and arrange the figs, halloumi, caramelized onions, pine nuts, and mint.  Serve with bread of your choice.

*To caramelize onions: Slice 2 small onions (I used red).  Heat a sauté pan on medium-low heat and add in a good drizzle of olive oil. Add the onions to the pan with a tablespoon or so of brown sugar and gently cook them on for about 25 minutes.  Season them with a sprinkling of sea salt.

Cucumber Salad with Black Sesame Seeds

I hope anyone on the Eastern seaboard stayed safe throughout Hurricane Irene.  My parents live in Rhode Island and haven’t had electricity since early Sunday.  My mom says she’s so bored.  I can imagine, but I’m glad the storm wasn’t as severe as anticipated.  Slowly, lights will turn back on and the scramble to cook something by candlelight will be a fond tale people tell their kids time and time again.  If the word hurricane is even mentioned my dad will go on about how my sister was born during Hurricane Gloria and about the little stream in the back of my house that was used for water.  He likes to tell us how they managed without electricity for over a week with a newborn baby.

We are so accustomed to a life where electricity runs all the time and food and water are plentiful.  In Toronto, where I live I looked out the window yesterday and the sun was peeking through the clouds.  Imagine, while life is normal where you are, people in other areas may not have the same luxury.  That’s what I thought as I looked outside and that a few hundred miles away the scene was completely different.

I hope the fallen trees get picked up soon and people are able to get back to their normal routine.  I know it won’t take very long.  But until then you can whip this salad as you read my blog on your mobile device or while using the free wireless at Starbucks. It’s a simple salad with clean flavors.  It requires no excessive work and is full of freshness.  I’ve been making this salad way too often, it’s the kind of thing where once you start you can’t stop.  I pair it with chicken, fish, or even on its own.  I love this recipe because it literally takes 5 minutes to make and it’s so healthy.  Give it a try before summer is over.

Cucumber Salad with Black Sesame Seeds

Serves 2, as a side can easily be doubled or tripled, etc.

Ingredients

1/2 a large English cucumber cut into thick match sticks (de-seeded if you like, I don’t mind the seeds)

3 scallions, sliced on an angle

1 tablespoon mint,  cut in a chiffonade

1 tablespoon toasted black sesame seeds

for the dressing:

1/2 a jalapeño pepper, chopped finely and seeds, removed if desired

1 small shallot, chopped finely

juice and zest of lime juicy lime

1 teaspoon Sambal Oelek, more or less depending on how spicy you like it

2 teaspoons soy sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

1 teaspoon neutral-flavored vegetable oil

raw sugar, to taste

pinch sea salt

1/4 teaspoon red chili flakes, or to taste

Method

Make the dressing first by adding the shallots and jalapeño to a bowl and letting them soften in the  lime juice and zest, soy sauce, rice vinegar for 10 minutes.  After 10 minutes, add in the Sambal Oelek, sesame oil, vegetable oil, salt, sugar, red chili flakes and whisk well until combined.  You can make the dressing ahead of time and toss it with the cucumbers and herbs at the last-minute.

Next, toss the dressing with the cucumbers, scallions, and mint.  Also add in the toasted black sesame seeds.  Allow to sit for 15 minutes before serving.  This is not a “make ahead” salad and should be served fresh.  But as I said before the dressing can be made in advance.

Potato Pancakes with Corn, Jalapeños, and Queso Fresco

Summer bounty is in full swing and I’m taking full advantage of it.  I think August is the best time at the farmers’ markets.  You find all sorts of gorgeousness there.  But this August it’s Ramadan and the fasts are longggg and you don’t feel like making anything elaborate because of your lack of energy.  I’m trying my best to keep as many as I can, but to be honest it’s hard.  I know complaining is very shallow, but I love my food.

This year we’ve only had one proper Pakistani fast-breaking meal and that was at my in-laws’ house.  Maybe these last two weeks we’ll make a more a bigger effort.  After all, who doesn’t love opening their fast with pakoras, chaat, samosas, and other fried goodness.  I hope to make some Ramadan speciality for my next post.  This one could be seen as a pseudo-pakora.  Not really, but at least I tried.  Potato pancakes are definitely a favorite with me.  You can be a purist and keep them basic or the sky is the limit with options you can add to them.

Since corn season is in full swing, I decided to add corn to them.  When the sweet corn slightly roasts while frying in the potato cake, it’s a beautiful thing.  I also took inspiration from an older post of mine where I made cornmeal cakes and added jalapeño and queso fresco into these potato pancakes.  They’re a perfect appetizer or fast-breaking snack.  Add some mashed avocado on top and you’ll be a very happy person.

Potato Pancakes with Corn, Jalapenos, and Queso Fresco

Ingredients

neutral-flavored vegetable oil of your choice, for frying

2 cups shredded potatoes, I used Yukon Gold (squeeze excess water from them using a kitchen towel)

1 cup fresh or frozen corn kernels

1 jalapeño pepper, minced finely, seeds and ribs removed if you like

1/2 cup shredded queso fresco or Monterey Jack cheese, you can add as much or as little as you like

1 egg

1/4 cup all purpose flour

1/4 cup chopped chives

1/4 cup chopped cilantro

zest of 1 lime

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

optional: smashed avocado mixed with some lime juice and salt, for garnish

Method

Combine the potatoes with the corn, jalapeño, herbs, cheese, and lime zest.  Mix in the flour and crack in the egg and combine.  Season with salt and black pepper.

Heat a large frying pan with oil on medium heat and add about a 1/4 cup of the potato mixture and form into a free-form patty and put it into the pan.  Fry on each side for 2-3 minutes, or until golden brown on each side.  When cooked, drain excess oil on a paper towel.  Serve warm with smashed avocado, and  garnish with jalapeño rounds, cilantro, and chives, optional.

*Be careful when frying the potato cakes, the corn might pop slightly.  You may have to reduce the heat slightly.

My Favorite Sandwich

I’m an odd one who likes to have a sandwich for breakfast.  I’ll pass up eggs, cereal, french toast, pancakes, waffles for a sandwich.  Though I like all of those things, I prefer this sandwich.  When I visit my parents, I’m always sure to get some jalapeño chicken sausage and make a sandwich out of it for breakfast.  Unfortunately, I can’t find any pork-free chicken sausage here, though I’m sure they exist, so I opt for this vegetarian version.

With or without chicken sausage I am a lover of cheese, bread with almost any other combination.  I like to add basil, chives, and/or cilantro as well.  My sister and I came up with this (genius ) combination for breakfast.  We’re big on sandwiches and are known to turn meals into a sandwich.  All you really need is bread.

Spicy chilies and flavors are also a favorite of mine.  Hence, the radishes and jalapeños .  I think everything melds so nicely here: spicy, creamy, and fresh.  The textures all work, too.  Not too shabby if I say so myself.  I have created the perfect form of food in a sandwich.  Yes, I’m being totally sarcastic and I’m sure someone reading this will turn their nose up at this and think, “what is she going on about???”  Regardless, this is my favorite breakfast, lunch, and/or dinner for when I’m not in the mood for something that takes effort to make and after eating this sandwich I’m truly satisfied.

My Favorite Sandwich

There are absolutely no directions on how to make this sandwich.  I’ll give you some rough ideas and you go ahead and make your perfect sandwich.

Ingredients

nice hearty bread (I used honey, nut, flax)

radishes

avocados

good quality tomatoes, like heirloom

cucumbers

jalapeño peppers (fresh or pickled)

cheese of your choice (I used a semi-soft sheep’s milk cheese.)

lime juice

herbs: basil, chives, cilantro, dried herbs de Provence

sea salt

extra-virgin olive oil

Method

Toast bread drizzle on olive oil and dress with toppings of your choice.  I make them open-faced.   Easy!

Strawberry Vanilla Bean Crumble Bars

I’m trying to get my groove back in the kitchen.  Once you’ve lived in one place for a few years, you have your own routine however mundane it is.  You know where you like to buy your tomatoes from, where the best bread is, and that Reinick Farms has the most delicious eggs.  Now that I’m in a big city, I have a lot more to choose from.  Despite this advantage, I’m stumped as to where to get my groceries, which farmers’ markets are the best…I’m giving them all a trial run.  I will soon learn which places fit me.

It’s funny how these things enter some peoples’ minds.  I’m picky about these matters, going into X supermarket isn’t going to cut it for me.  It does make things a little more difficult, but way more fun.  Who doesn’t like to explore a city looking around for the best food it has to offer?  So I’m enjoying myself right now-getting a feel for the city until I find a job.

I picked up strawberries at a farmers’ market.  A fresh strawberry is a thing of beauty.  They bring back many childhood memories for me.  I remember sitting in our garden where wild strawberries would grow, basking in the sun and feasting away on those tiny gems.  Finding local strawberries always excites me, the taste is completely different and on top of the great taste, the little green stems are ever so cute.

I decided to make strawberry crumble bars inspired by a grocery store near my parents’ house in Rhode Island.  Layered bars are a favorite of mine- the different layers, textures, and crunch are quite appealing to me.  These bars are so very delicious, especially with that heavenly dollop of melting whipped cream on top.

Strawberry Vanilla Bean Crumble Bars

Makes 9 large bars

Ingredients

for the crust: (adapted from Ina Garten’s lemon bar crust)

1 cup flour

1/4 cup  cold unsalted butter

1/4 cup brown sugar

1/2 vanilla bean, scraped

pinch of salt

for the strawberries:

1 1/2 pints strawberries, hulled and quartered

sugar, to taste (about 1/4 cup)

1/4 cup crème fraîche

1/2 vanilla bean, scraped

1 teaspoon pure vanilla extract

for the crumble topping:

1/2 cup flour

1/2 cup brown sugar

1/2 cup oats (not instant)

1/4 cup chopped walnuts

4 tablespoons butter

pinch of salt

Method

Prepare the crust by combining the brown sugar and flour in an electric mixer on low-speed for a minute.  You should use the paddle attachment.  This can also be done in a bowl if the don’t have an electric mixer.  Add in the seeds from the scraped vanilla bean and then the flour and mix until just combined.  Press the dough into an 8″ by 8″ baking dish and chill for at least one hour.  After it has chilled, bake it in a preheated 350 degree oven for 10 minutes, or until it just starts to turn light brown.

While the crust is chilling, prepare the strawberries by heating them in a saucepan over medium heat with the sugar and remaining vanilla bean seeds.  Add in the vanilla extract and allow the strawberries to wilt slightly.  Cook for 5-7 minutes.  Let the strawberries to cool and once cool mix in the crème fraîche.  Set aside in refrigerator until assembly.

Before the final assembly; mix the flour, oats, brown sugar, salt, and walnuts together.  Using your fingers knead in the butter until the mixture is a crumbly texture.  Set aside.

Before baking the crumble bars preheat the oven to 350 degrees.

Next, Take the prebaked crust and layer the strawberries on top, followed by the crumble topping.  Bake in the oven for 35-40 minutes or until the crust turns golden.  Allow the bars to cool for 15 minutes.  Serve warm with whipped cream.  They’re also good at room temperature or chilled.

Rack of Lamb with a Walnut and Herb Crust

Lamb chops are something that have always daunted me.  I save lamb for restaurants where a more experienced chef can masterfully prepare them for me without the stress and over thinking that would be occurring in my kitchen.  The pros can  handle red meat better than I can.  What I’m scared of the most is overcooking a good piece of meat.  Why spend the money and then “accidentally” cook a juicy steak or lamb chop to well-done.  (No offense to those who like their meat well-done.)

My husband has been asking me to make him rack of lamb for five years.  Five years!  I’ve tried to maneuver my way around the issue and make him roasted leg of lamb or lamb shank.  But something about the rack of lamb scared me.  Every year on his birthday, he requests rack of lamb and every year I get myself out of it.  Since this year we have celebrated five birthdays together, I just made the dive and we both went to the butcher and got the rack of lamb.  I needed the support, that’s why we both went.

Once we got home, I contemplated what I should do with the lamb, the over thinking had begun.  After all, I’ve eaten lamb many many times at restaurants, so I calmed myself down and went with my instincts.  Herbs became the main attraction followed by lemon and nuts.  I raided my pantry and came up with a herb, walnut, lemon, capers crusted lamb.  I let it marinate so the flavors would penetrate the meat.

I roasted it and it came out perfectly, medium rare bordering medium.  (I do love steaks at medium-rare, but for me, lamb needs to be cooked a tad bit more.)  While it was roasting I also prepared a shallot and dijon sauce, which was lovely with the lamb.  When we sliced through the rack, I finally got over my fear and could do it again and again.  The end result makes you want to step back in the kitchen and expand your culinary horizons.  For now I’ve tackled rack of lamb, let’s see what comes up next.

Rack of Lamb with a Walnut and Herb Crust

Serves 2 with leftovers

Ingredients

1 french rack of lamb, 8 chops in total

1 cup chopped fresh herbs (mint, parsley, thyme, chives) + extra for garnish

5 cloves of garlic

juice and zest of 2 lemons + plus extra for garnish

2 tablespoons capers, rinsed and drained

1/2 cup toasted walnuts

1 tablespoon all-purpose flour

1/4 cup olive oil

salt and black pepper, to taste

for the sauce:

olive oil

2 shallots or 1 large shallot finely chopped

1 tablespoon Dijon mustard

2 cups chicken or beef stock

1 heaping tablespoon crème fraîche

fresh chopped parsley

salt and black pepper, to taste

Method

To make the crust: in a food processor, combine the herbs with the olive oil, lemon juice and zest, capers, walnuts, flour, salt and pepper.  Pulse lightly until everything is crumbly yet a little sticky.

Salt and pepper the rack of lamb and then cover both sides with the crust and marinate in the refrigerator for 4-6 hours.

Before baking preheat the oven to 425 degrees and bake the lamb in an oven-safe pan or dish for 25 minutes.  If you like your meat cooked well-done, add another 7-10 minutes.

While the lamb is roasting, prepare the sauce.  In a saute pan, add about a tablespoon of olive oil to the pan on medium heat and once it comes to temperature, add in the shallots and cook until translucent and on the verge of turning light brown.  At this point, add in the Dijon mustard, chicken or beef stock, salt, black pepper and allow it to reduce.  Once reduced to your liking, add in the crème fraîche and parsley.  Once the lamb is cooked, let it rest outside the oven covered in aluminum foil for 15 minutes. Serve the lamb with the sauce and garnish with some fresh lemon and chopped herbs.

I also added some asparagus in the pan with the lamb, towards the end of cooking.  I served the lamb with a sunchoke mash as well.

Raspberry and Whipped Mascarpone Cream Charlotte

As I mentioned in my last post, we were at my parents’ house in Rhode Island enjoying the New England summer.  During our time there we also celebrated my husband’s “real”  birthday.  I call it his real birthday because on his birth certificate his birthday is listed a week later.  According to his mother, his birth wasn’t registered until a week later (he was born at home in Pakistan).  By the time it was registered they couldn’t use the actual birthday.  Long story.

He gets annoyed at me calling official birthday his “fake” one.  I don’t really see why he’s complaining, this year he got four birthday celebrations and I finally made him rack of lamb on his “fake” birthday after five years of him nagging me to make him some (post coming soon). We had a small party for him with some of my parents’ friends and made a nice spread of some of his favorite foods, excluding the rack of lamb, which was to come a week later.

I ordered him a Passion fruit and Coconut cake from our favorite bakery in Rhode Island, Pastiche.  Ordering a cake from Pastiche and then making your own dessert on the side is a self-inflicted set up for failure.  If any of you know about Pastiche, their cakes, tarts, and all their desserts are gorgeous and the taste cannot be beat.

Regardless of the odds racked up against my dessert, I proceeded to make something pink, tied with a ribbon and bow for my husband’s birthday.  I think he’s confident enough in his masculinity to have such a frilly cake on his birthday. Last year, I made him a cheesecake inspired by Pastiche’s vanilla bean cheesecake and it was slightly on the girly side too.

When the desserts were served, people obviously adored the Pastiche cake, but they also loved my homemade dessert as well.  I was pleased to hear people saying it looked so professional.  I totally faked it and this dessert looks way more difficult to make than it actually is.  Ladyfingers filled with whipped mascarpone and topped with berries looks like you went all out, but it really was not all that hard.  Do try it, it’s a lovely summer dessert that feels light when it really is not.  A complete fake out!

Raspberry and Whipped Mascarpone Cream Charlotte

inspired and adapted heavily from Sarabeth’s Bakery: From My Hands to Yours (Rasberry and Cream Charlotte) This one uses a custard, which I did not make.

serves 8-10

Ingredients

28-30 ladyfinger cookies, available in Italian shops or bakeries (or make your own)

2-3 pints fresh raspberries

juice and zest of 2 limes

16 ounces mascarpone cheese, softened

1 pint heavy cream or whipping cream

up to 1/2 cup + 2 tablespoons superfine sugar

2 teapoons pure vanilla extract

confectioners’ sugar, for dusting

Method

First prepare the mascarpone cream.  In a blender, purée the raspberries with the lime juice and 2 tablespoons of superfine sugar.  Once puréed, strain the seeds out through a wire wesh strainer and set aside.

In a large bowl using a whisk or electric mixer whip the cream with 1/4 cup  superfine sugar and vanilla extract until it forms whipped cream, it should be fluffy and light. Refrigerate until ready to assemble the charlotte.

Next, with a rubber spatula, fold in the softened mascarpone cheese.  Make sure you are gentle as to not deflate the whipped cream.  Once combined, fold in the raspberry purée gently and toss in the lime zest.  Taste the mascarpone cream and add additional sugar, if necessary.

The somewhat tricky part is next.  Take a 9 inch springform pan and line the bottom with parchment paper.  Line the ladyfingers up around the perimeter of your pan, to see how many you need to line the outside of the pan, I needed 24.  Next, using a sharp serated knife, cut each ladyfinger to 3 inches in length.  Reserve the end pieces as support for the ladyfingers.

Once all the ladyfiners are cut, line them up so the rounded edge is on top and the sugared side is facing out.  Take the little pieces that you cut off from the lady fingers and prop them against the bottom of the ladyfingers all the way around the inside of the pan, as to provide support.  With the remaining whole ladyfingers, lay them on the bottom of the pan so the bottom area is fully covered.*

Next, fill the cream in the pan and smooth over the top.  Arrange the remaining pint or 2 of raspberries depending on how “full” you want the fruit portion to be, in any pattern you wish.  But make sure the bottoms of the raspberries are pointed upwards for a more polished look.  You may garnish with any other berries you like.   Refrigerate for at least 2 hours before serving.  Remove the springform portion of the pan carefully and tie the ladyfingers with a ribbon for aesthetic reasons as well as for support.   When serving, dust with confectioners’ sugar for garnish.

*Feel free to email me with any questions regarding the set-up of the lady fingers.