Wednesday, May 13, 2009
This is such a perfect summer time dessert. It is sweet, light and great for a bbq or pool party. But, honestly I just made it because strawberries were on sale! No real need for a special occasion to try this tart. I love this time of year when fresh produce is in abundance. 
Fruit TartAdapted from Bakin' and Eggs. Orginally from Smitten Kitchen – tart dough, Williams Sonoma – tart dough mixing method, epicurious.com – lemon curd
Tart Dough
1 1/2 c. all-purpose flour
1/2 c. confectioner’s sugar
1/4 tsp salt
9 tbsp cold unsalted butter, cut into small pieces
1 large egg
Lemon Curd
2 large eggs
1/2 c. sugar
3 tbsp fresh lemon juice
1/4 c. unsalted butter
1 1/2 tsp grated lemon peel
Garnish
Fresh strawberries, stems removed and sliced in half
Fresh blueberries
1/4 cup raspberry jam
Tart Dough
Fit a stand mixer with the paddle attachment. Stir together flour, sugar and salt in mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal (should be between the size of oatmeal flakes and peas). Add the egg and beat just until the dough pulls together.
Transfer the dough to a work surface and gently pat into a ball. Lightly flatten into a disk shape. Roll our immediately or wrap in plastic wrap and chill for 1-2 hours.
When you’re ready to roll the dough, butter a 9-inch tart pan. Roll the chilled dough on work surface to form a 12 inch round. Keep moving the dough to make sure it’s not sticking, use flour on rolling pin or work surgace if needed.
Turn dough into prepared tart pan. Trim your overhang to about 1/2 an inch. Fold the overhang in to create double thick sides. Pierce crust all over with a fork. Freeze the crust for at least 30 minutes before baking.
Preheat oven to 375 degrees. Remove dough from freezer and cover with nonstick foil. Bake for 20-25 minutes. Remove foil and bake for an extra 10 minutes, or until golden brown.
Cool crust on wire rack to room temperature.
Lemon Curd
Whisk eggs, sugar and lemon juice in heavy small saucepan. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.
Assemble Tart
Spread curd in crust. Heat jam in a small saucepan. Remove from heat and toss strawberries and blueberries in jam. Spread on top of curd filled tart and set in refrigerator for at least one hour or up to six hours before serving.
Monday, May 11, 2009
My younger sister graduated from University of Illinois at Chicago this weekend with a Bachelors degree in Architecture. I am so proud of all she has accomplished. She was originally an engineering student and when she realized her true passion was architecture she fought hard to make it into the program. She has worked her BUTT OFF over the past few years and has earned admissions to Harvard's graduate program this fall. She can really do anything she puts her mind to, congrats Jill!
Friday, May 8, 2009
My third food styling & photography class was all focused around ice cream. The first half of class was fake ice cream that we made out of shortening, powdered sugar and food coloring. I decided on cookies and cream and pistachio. It was so much fun! To make the ice cream look real, and all melty, we watered down the shortening mixture with cornstarch and applied it with a paint brush. Of course the fake ice cream was super simple to photograph as you could take as long as you wanted.
I just love the way this shot turned out. It looks so appetizing, whenever I look at it I just want an ice cream sundae!
Doesn't this look so real? My teacher's only complaint was that maybe the pic was too perfect, but said if I was shooting for someone like Baskin Robbins that is probably exactly what they would want.
As you can tell this day was more focused on the food styling as opposed to the photographs but there are two photography hints I took away from the day:
1) Take as MANY pictures as you can, like I said I took over 100 of the fake ice cream and came away with 2 or 3 really good ones. However, usually the best shot is the first or last one of the session, not sure why but just seems to be the case (my teacher also agreed with this)
2) Use the ISO 100 setting for close ups on food. It gives the best quality.
Wednesday, May 6, 2009
I found this recipe on Liz's blog (one of my favs!) and thought it would be perfect for a bbq. On Sunday the weather was perfect in Chicago so HusbandPlzak grilled some chicken and burgers. It was the first time this year and it was so exciting, boat weather is almost here!
Not only was this wonderful as a side dish for dinner but I also put a big scoop on top of romaine lettuce and enjoyed it for my lunch.
Chicken Gorgonzola Pasta Salad
Adapted from Liz's Cooking Blog
2 chicken breasts, grilled and cubed
1 1/2 c. cherry tomatoes, halved
1/2 c. lite ranch dressing
2 oz. Gorgonzola, crumbled
Cook and drain pasta as directed on package.
In a large bowl, mix cooked pasta, chicken, bacon, tomatoes, mushrooms and spinach.
Pour dressing over pasta mixture, toss with mayonnaise until coated. Fold in cheese.
Cover and refrigerate until serving.
Monday, May 4, 2009
As mother's day is approaching I know many of you are looking for brunch ideas to spoil mom with. Well this is a great addition to your menu this holiday as it is quick to throw together and full of wonder sweet flavors. It is similar to a Cinnamon Roll, but in bread form. I really enjoy how the preformed balls pull apart for easy eating!
Monkey Bread (aka pull away bread)Take buttermilk biscuit dough and cut each into 4 pieces, roll them into golf ball size balls . Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well buttered Bundt pan (no need to smash the balls into the pan as you want them to pull apart after cooking).
Put 1/2 cup of the left-over sugar & cinnamon mixture plus brown sugar and 1/2 cup of butter into a small saucepan. Simmer until combined then remove from heat and drizzle over the roll pieces.
Bake at 400°F for 40-45 minutes.
Cool slightly, then turn out bunt pan onto serving platter.
Friday, May 1, 2009
I found these recipes in Real Simple magazine last fall and have been dying to try them. The flavors were great and it was so simple to throw together. I had dinner on the table in about 35 minutes, great week night meal. Plus it can be cooked on the outdoor grill or grill pan. Great to feed a crowd!
Adapted from Real Simple, September 2008
1lbs Pork Tenderloin
1 tbsp olive oil
2 tsp oregano
2 tsp garlic powder
salt and pepper
Heat grill to medium-high heat. Rub pork with oil and season with oregano, garlic powder, salt and pepper.
Grill pork, covered, turning occasionally,until cooked through, approximately 18-20 minutes.
Broccoli Rabe
Adapted from Real Simple, September 2008
In a bowl toss the broccoli rabe with 1 tbsp oil and salt and pepper. Cut lemons in half. Over medium-high heat, grill the broccoli rabe and lemon halves. Cook, turning until the broccoli rab is tender and the lemons are charred, 6-7 minutes.
Pistachio Couscous
Adapted from Real Simple, September 2008
1 c. couscous
1 3/4 c. vegetable stock
1 tbsp butter
salt to taste
1/4 c. pistachios
Boil stock and butter. Add coucous and turn off heat. Keep covered and let sit for 5 minutes. Fluff the couscous and mix in pistachios. Season with salt.
