Plum Tart

I had a bunch of new recipes I made during the last few months and I was about to post them when, poof!, all my pictures disappeared. All my food porn is gone! I just have to figure out a way to recover them, so instead I made this dessert tonight. 

I watched the Barefoot Contessa make this a few weekends ago on the Food Network and it looked ridiculously simple. And it is. A couple of notes, though: 

1. Use very ripe (almost over ripened) prune plums. The more ripe they are, the more juice they'll give out making the tart sweet and tart at the same time. 
2. I made mine in a cake pan and my plum tart was a little over-cooked, so for sure I recommend a tart pan. I think I need to invest in a good tart pan for myself.

INGREDIENTS

• 2 cups all-purpose flour
• 3/4 cup finely chopped walnuts
• 3/4 cup light brown sugar, lightly packed
• 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
• 1 egg yolk
• 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

DIRECTIONS

Preheat the oven to 400 degrees F.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Watermelon, Cucumber, Tomato and Feta Salad

Source: http://dragonskitchen.blogspot.com

You're probably wondering why I haven't posted any new recipes, well, blame it on my pregnancy. I'm now almost 36 weeks pregnant and the size of Shamu the whale. My back aches, I'm constantly hot and sweaty, and I haven't seen my toes since July. My cravings are also always changing; one day I'm craving mango sorbet and slices of American cheese, and the next day all I want are black beans and rice. One craving that has not changed, though, is my desire for watermelon. I can't get enough of it and I found this delish recipe from a Canuck foodie. In the original recipe "kumatoes" are used. I have to admit I have no idea what they are. But regular Roma tomatoes or even cherry tomatoes work well with this refreshing dish.

INGREDIENTS (serves 4 to 6)

• 1 English cucumber
• 2 Roma tomatoes (or about 8 Cherry tomatoes)
• 1 seedless watermelon wedge, 5 inches wide
• 1 tablespoon white wine vinegar
• 1 garlic clove, minced
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons lemon juice
• 2 tablespoons mint leaves, shredded
• 2 tablespoons basil leaves, shredded
• 1/2 cup crumbled feta

DIRECTIONS

There is no need to seed or peel the cumbers. Slice cucumber lengthwise then again lengthwise. Finally cut crosswise into chunks, about 1 inch in size. Cut the tomatoes into quarters then cut them in half (if using Cherry tomatoes, only cut them in half). Cut watermelon into the same size chunks as the cucumbers. Place the cucumbers, tomatoes and watermelon into a large bowl and toss gently.

Whisk together vinegar, garlic, olive oil, salt, pepper and lemon juice. Drizzle the dressing over the salad. Add the mint, basil and feta. Toss gently to combine. Serve at room temperature.

Tomato Jam

My hubby got us The Encyclopedia of Country Living and it's a wonderful and useful book, even if you don't live out in the country. It has great gardening tips, advise on how to gut livestock and really interesting country recipes. I was looking for an idea of what to do with all the tomatoes our plants are producing. I've been eating them and using them in savory recipes, but it was getting to be too many tomatoes. I figured perhaps the country living encyclopedia may have suggestions on what to do with an abundance of tomatoes, and that's where I got the idea of tomato jam or preserves. The jam came out really, really good. I kind of made it up as I went along, but the encyclopedia gave me a good idea on how to get my jam started.

INGREDIENTS

• 3 1/2 cups peeled and quartered tomatoes
• 1/2 cup stemed and quartered strawberries
• 3 cups sugar
• 1/2 lemon, sliced thinly and seeded + the juice of the other half of the lemon
• 1 dash cinnamon
• 1 dash nutmeg
• 2 tablespoons butter

DIRECTIONS (makes about 26 ounces of jam)

Put peeled and cut tomatoes, strawberries, sugar, sliced lemon, cinnamon and nutmeg in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes to an hour and a half (mine took about 90 minutes because the tomatoes were very juicy). Add the juice from the lemon and stir. To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.

Pour preserves into sterilized jars (I used a 1 pound 10oz jar, but 3 half pint jars will work, too), seal and process in hot water bath for 15 minutes.

Kermit Shake

My sister-in-law, Lindsey, once mentioned to me that she uses avocados when making smoothies. I figured, why not? Avocados have a very creamy texture and a very delicate, buttery flavor. I came up with this shake after my husband started experiencing joint pain; he needed to get more potassium in his diet. Unfortunately, he hates bananas, so I put this shake together for him and he loved it. Remember to drink within 20 minutes as avocados tend to darken after a while. Enjoy.

INGREDIENTS (Serves 2)

• 1 large ripe banana, peeled and cut into chunks
• 1 medium ripe avocado, peeled, seed removed and cut into chunks
• 1/2 cup plain yogurt
• 1 1/2 cup milk (I used half and half; if you want your shake less creamy, add 1/4 cup more milk)
• 2 tablespoons honey
• A good dash of nutmeg

DIRECTIONS

In a blender add the banana, avocado, and remaining ingredients. Blend on medium for 10 seconds, then on high for 10 more seconds. Serve and enjoy.

Roquefort Grapes

I attended a Waterford Crystal event at Macy's last week and Chef Bernard from the Marine Room made the appetizers for the event. This particular one was a hit. It's so simple, yet very elegant especially if you serve it on your most expensive Waterford crystal. The version that Chef Bernard made was made with goat cheese instead of Roquefort, so you can change it up if you like. These would make excellent hors d' oeuvres at a cocktail party.

INGREDIENTS (makes 30 grapes)

• 30 large red or green seedless grapes
• 2/3 cup cream cheese
• ½ cup Roquefort cheese or your favorite blue cheese
• 1 cup crushed, toasted walnuts

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

Place walnuts in a single layer on a medium baking sheet. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.

In a food processor, coarsely chop toasted walnuts. Transfer to a medium bowl.

Wash grapes well. Pat dry. Combine cream cheese and Roquefort in mixing bowl until smooth.

Coat each grape with cheese mixture.

Roll each grape in the chopped walnuts. Place on wax paper and chill in the refrigerator until serving.

Fruit Salad in Watermelon

On the 4th of July holiday, we were invited to a BBQ in Downtown San Diego near the harbor. It was at a condo with a spectacular view of San Diego Bay. Since it was quite hot that day, I made this simple, yet so refreshing salad for the bbq. I didn't add bananas only because they tend to turn brown and it's not quite appetizing. Also, depending on how sweet your fruit is, you may not need to add the watermelon sauce, but it's up to you. Enjoy!

INGREDIENTS

• 1 Watermelon
• 1 Cantaloupe or Afghani Melon
• Strawberries
• Blueberries
• 1 can of pineapple chunks, drained
• 1 can of fruit salad cocktail, drained

DIRECTIONS

Cut a large watermelon in half lengthwise, scallop edges if you want it to look pretty. Scoop out watermelon with a melon baller. Return balls to hollow shell. Add cantaloupe balls, strawberries, blueberries, pineapple chunks, and fruit cocktail. Pour sauce over fruits and mix well. Chill, covered. This is great for barbecues.

WATERMELON SAUCE

• 2 tbsp. fresh lemon juice
• 2 tbsp. fresh orange juice
• 4 tbsp. honey

DIRECTIONS

Mix together ingredients together and pour over fruit salad.

Chocolate Covered Strawberries

Since it's Valentine's Day today, I figured I'll re-post this oldie-but goodie recipe for Chocolate Covered Strawberries. If you want to impress your cutie pie, these strawberries are so easy to make.

Whenever I go to a fancy Sunday brunch, there are two things that I first look out for: the champagne and the chocolate covered strawberries. The recipe below is fool proof and delicious. Just make sure your strawberries are super dry before you dip them in the chocolate. Oh my gawd, I'm having cravings just writing this!

INGREDIENTS

• 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 2 tablespoons shortening, such a vegetable Crisco (do not use butter, margarine, spread or oil)*
• 12 large fresh strawberries, with stems, rinsed and patted dry

DIRECTIONS

1. Prepare cookie sheet by placing wax paper on bottom of it.
2. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred; cool slightly.
3. Holding strawberry by top, dip 2/3 of each berry into chocolate mixture; shake gently to remove excess. Place on prepared tray.
4. Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator.

*Butter, margarine and spreads contain water which may prevent chocolate from melting properly; oil may prevent chocolate from forming a coating.

Marinated Grilled Peaches

Some of you probably have balsamic vinegar in your cupboard and only use it for salads, or maybe you don't use it at all. But did you know that balsamic vinegar also makes a great accompaniment to fruit, especially strawberries and stone fruits, like peaches, nectarines or plums? If you don't have balsamic vinegar on hand, then buy the most inexpensive one. The grilled peaches will still be delicious. You can do this recipe on an indoor grill, too...but what fun is that?

INGREDIENTS (serves 4)

• 4 ripe but not mushy white peaches (you can also use nectaries or plums, if you prefer)
• Juice of one lemon
• Walnut, hazelnut or other non-toasted nut oil (if you can't find this type of oil, you can use regular canola oil)
• 1 cup balsamic vinegar
• 1 cup water
• ½ cup white sugar
• Zest of an orange
• Pinch of sea salt

DIRECTIONS

Pre-heat your grill to medium and set it for direct grilling.

Cut fruit in half and remove pits. Brush with the juice of the lemon and the nut oil and set aside.

Mix vinegar, water, sugar and orange zest in a small saucepan. Simmer over low heat, stirring occasionally until the sugar is dissolved. Add a pinch of salt and remove from heat. Let cool to room temperature.

Pour vinegar-sugar liquid over peaches and let sit for 10 minutes, turning occasionally to submerge all cut sides to the marinade. Remove fruit from liquid and set aside. Reserve the marinade and put in a small saucepan and simmer over a medium low heat until liquid is reduced by half. Set aside.

Place fruit skin-side down on a very clean cooking grate and grill for 5-7 minutes or until warmed through and slightly soft. If you prefer, you can raise the heat until you get some nice grill marks. Alternatively, you can use your indoor grill if you prefer.

Remove peaches from grill and place back into marinade, and let it sit for at least 5 minutes. Serve warm or cold with a drizzle of the reduced marinade and perhaps a scoop of vanilla ice cream.

Raspberry-Rhubarb Tart

Okay, I am in a cast iron skillet kick this week. I can't believe I lived so long without one. I'm so grateful to my mom that bought me three different sizes of the cast iron skillets. For this particular recipe, a 10-inch cast iron skillet will work well. If raspberries are not your favorite, you can substitute strawberries instead. The best part about this tart is the crust. It's really yummy.

INGREDIENTS (Serves 6)

• 2 cups all-purpose flour, plus more for the work surface
• 1/4 teaspoon kosher salt
• 1 cup plus 2 tablespoons granulated sugar
• 14 tablespoons unsalted butter, chilled and cut into small pieces 3/4 pound fresh rhubarb, trimmed and cut into 1-inch pieces
• 12 ounces fresh raspberries
• Whipped cream or vanilla ice cream, for serving (optional)

DIRECTIONS

Heat oven to 400° F.

In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.

Meanwhile, in a large bowl, combine the rhubarb, raspberries, and 1 cup of the remaining sugar; set aside.

On a lightly floured surface, roll the dough into a 14-inch circle. Place it in a large cast-iron skillet, allowing the dough to hang over the edge. Top with the rhubarb mixture. Fold the edge of the dough over the fruit (to create pleats). Lightly brush the top of the dough with milk and sprinkle with the remaining sugar. Bake until golden brown, 50 to 55 minutes. Let cool for 5 to 10 minutes. Slice into wedges and serve with the whipped cream or ice cream.

Recipe courtesy of RealSimple.com

Melon Soup Experiment

I'm pretty sure I was a kitty or a Chihuahua in my previous life because I love basking in the sun. If it's ever under 65 degrees, that is too cold for me--and you wonder how I ever lived in Boston?!?! But with the heat our apartment gets very warm and, even though I love it, my husband doesn't! To keep him cool I experimented with this cold soup. There is no cooking required and it does cool your body down a bit. The soup is quite refreshing and it smells really good. You will need a food processor or a blender for this.

INGREDIENTS (serves 4)

• 1 cantaloupe, peeled, seeded and cut into 1" pieces
• 1 cucumber, peeled, seeded and cut into 1" pieces
• 4 or 5 mint leaves
• 1/2 cup half and half
• kosher salt
• ground black pepper
• 1 large pinch of chili powder (optional)
• fresh, ground nutmeg
• 1/4 cup cold water
• Crème fraiche or sour cream

In a food processor or blender add the cantaloupe, a pinch of kosher salt, and a large pinch of ground nutmeg, and blend until you get a soupy mixture. It will not be completely smooth. Pour the mixture into a large bowl and set aside. In the same food processor or blender (no need to clean it), add the cucumber pieces, mint leaves, a pinch of salt, a pinch of black pepper and 1/4 cup cold water. Blend until you get a soupy mixture. Add this into the bowl with the cantaloupe soup. Mix to combine and add the half and half and a pinch of chili powder, if using. Finally, working in batches, add the soup mixture back into the blender and try to puree until almost smooth. Keep tasting and add more salt or pepper, if needed. Pour it back into the bowl and keep refrigerated until ready to serve.

Serve soup in bowls and add a dollop of crème fraiche and more fresh nutmeg and enjoy.

Strawberry-Avocado Smoothies

My sister-in-law gave me the idea of adding an avocado to a fruit smoothie. At first I thought that the flavors wouldn't meld, but to my surprise they go amazingly well. Make sure the avocado is slightly ripe, but not over-ripe. I also cleaned, dried and stemmed my strawberries first then froze them. You can also buy a bag of frozen berries and use them instead. Give this smoothie a try, it will definitely surprise you!

INGREDIENTS (2 large smoothies or 4 small)

• 10 large frozen strawberries, halved
• A handful of frozen raspberries, about 5
• 1 large slightly ripe avocado, cubed
• 1 banana, cut into chunks
• 1/4 cup frozen mango, or any tropical fruit
• 1/3 cup unsweetened or light soy milk
• 1/4 to 1/3 cup cold water (start with 1/4 cup and add more if smoothie is too thick)
• 4 packets of Splenda

In a blender, add all of the ingredients and blend it until you get your desired consistency. Add more water, if needed. Serve in tall glasses and enjoy! These smoothies make a great alternative to breakfast or a light lunch.

Pinapple Tart

If you love fresh pineapple (and you know I do), you'll enjoy this flaky, buttery pastry. It's just sweet enough and you'll love the taste of fresh cut pineapples. Make sure you have a hot cappucino or chai latte with this pastry.

INGREDIENTS (makes 4 pastries)

• 1 Puff Pastry dough sheet, thawed
• 1/2 cup vanilla pastry creme
• 12 to 15 fresh cut pineapple slices

1. Lay out the thawed Puff Pastry Dough on a flat surface. Using a table fork prick it evenly all over from side to side. It should measure 10” x 9”. With a pizza cutter cut in half so the two pieces are 5” x 9”. Cut each half into halves again. You should have 4 rectangles
   
2. Lay the four rectangles onto a parchment covered baking pan, spacing evenly. Fold over the edges, about 1/8", and then crimp them down with a fork.
   
3. Spoon in some of the pastry cream into each rectangle (or you can use a pastry bag if you want to be fancy). Add just enough to cover the bottom of the pastry.
4. Cut the pineapple slices into 1/4" pieces and arrange 3 to 4 sections on top of the pastry cream (piggy back style). Pressing fruit into the pastry cream.
5. Bake In a hot oven of 400°(F) degrees bake for 15 minutes reducing to 325°(F) and finishing for 25 to 30 minutes till crust is golden brown on the bottom and pineapple are starting to brown.

How to Cut a Pineapple

My lovely sister, Nathalie, came for a visit from Oahu, Hawai'i, and she brought me a huge, nice and ripe Dole® pineapple straight from the Dole® Plantation in Oahu. Immediately I began to think of recipes I could do with the pineapple but before I do anything, I would have to cut it first.

The pineapple came with instructions that Dole® suggests on how to cut it. I've also found other suggestions, such as this one from howtocutapinapple.com, however I find that the way my mom taught me is the best. I like this method of cutting the pineapple because I save a lot more of the "meat" of the fruit and it seems to yield more--but maybe it's just me.

1. First, with a serrated knife, cut off the top of the pineapple.
2. Stand the pineapple up and cut the skin from the sides in downward slices.
3. Cut in about 1/8" deep, just enough so that most of the "eyes" are removed, however don't worry if some remain.
4. With the tip of a peeler or a paring knife, remove the remaining eyes.
5. Next, lay the pineapple on its side and cut it in half.
6. Then, cut the halves in half again. You will be left with 4 quarters.
7. Stand the quarters up and slice straight down the core of each quarter to remove the core.
8. Finally, lay the quarters back down and slice them to your desired thickness. You can use fresh pineapple slices for fruit salads, or for a Pineapple Tart.

   If you'd rather have whole, round slices, skip steps 4 to 7 and simply slice the pineapple into rounds then cut out the core from each slice with a pairing knife.

Ambrosia Salad

My step-mom, Elaine, makes a very delicious Ambrosia Salad. In Greek and Roman Mythology, Ambrosia was the food of the gods thought to bestow immortality. I don't know if this salad will give you immortality, but it will definitely make your taste buds happy. You can also add nuts to the salad; however I like to stay away from it because there are too many people allergic to nuts. If you're not a coconut lover, you can omit it. The salad will still come out creamy and delightful. INGREDIENTS

• 1 Small Cantaloupe, seeded and cut into bite size pieces
• Half of a Watermelon, cut into bite size pieces
• 1 Cup Honeydew Melon, cut into bite size pieces
• 1 Cup Seedless Grapes
• 1 Can (15 oz) Mandarin Oranges, in its own juices
• 1 Can (20 oz) Pineapple Chunks, in its own juices
• 1 to 1-1/2 Cup Sour Cream
• 1 Bag of Mini-Marshmallows
• 1/2 to 3/4 Cup Flaked Coconut
• 1 Can Fruit Cocktail, drained (optional, if you want more fruit in the mix).

In a large bowl add all the ingredients and mix with a wooden spoon until creamy. Keep refrigerated until ready to serve. This is a great salad to take to a picnic or to serve on special occasions.

Protein Smoothie

My doctor recommended that I should drink a lot of water if I ever want to snack on junk food. But sometimes water just wont do. And if I'm really hungry for a snack he suggested I try protein shakes. Now, I don't know about you, but I've tried many shakes and they are, sad to say, quite unappetizing. I came up with this smoothie because, 1. its fun and easy to make and 2. it tastes really good. Thank God for my Cuisinart hand blender. This handy appliance works really great and there is less clean up than a regular blender. In a large, wide mouth cup (the hand blender comes with one) add 1/3 cup frozen strawberries, slightly thawed, 1/3 cup raspberries, slightly thawed, 1/3 cup non-fat yogurt, 1/3 cup low-sugar juice like apple juice, OJ, or you can substitute with soymilk, 1 scoop of strawberry protein powder, and 2 packets of Splenda sugar. Then blend with your mixer. If the mixture is too thick, add more juice or soymilk. I used strawberries and raspberries that were frozen. I thawed them down slightly on my microwave for 1 minute. Serve and enjoy!