Cooking
More recipes from More Recipes from Moosewood...
It definitely felt like a night for warm, filling, food.
I'd seen a recipe for a Cheese Tart in the More from... book, and felt it would be a good choice.
And wow...was it simple to make! A very easy pastry crust (lucky for me, as I'm not the world's best...or most patient...crust-maker). Grate some cheddar, Gruyere, and smoked Swiss (which was the important one...the tart was touted as the veggie's answer to bacon-craving) and sprinkle over the crust.
Beat eggs, a bit of flour, salt and pepper together, and pour over cheese. Bake 45 minutes.
I thought it was fantastic. Matt's response? "Oh, my god" This one's a keeper.
Oh, I did add some sundried tomatoes to it, too...
To go with the tart, I made another Moosewood recipe, an incredibly simple Tomato and Garlic soup.
I'm talking saute garlic in olive oil, add and saute Hungarian paprika, then pour in tomato juice. For some extra 'oomph', I threw in the Gruyere rind.
Grate some Parmesan on top, and toss in some croutons. Zesty, but not too tart. And most certainly warm and filling.
A loaf of crusty bread I made Sunday
A nice salad of arugula, carrot, cucumber and avocado, and dinner is served.
- Mom's Blueberry Tart: Recipe
Blueberries are intense. Intense color that stains your mouth purple. Intense sweet and tangy juice so rich it almost tastes like wine. Unlike other fruit, such as apples, they don't even need vanilla or cinnamon to give them a boost. They are the...
- Dining With The Bloggers - April 13th
The theme this week is cheese. I confess that this is my doing - it was a choice made several weeks back and by the time "cheese week" rolled around, I was wishing it was "lettuce week" or some such. I've been indulging a bit too much lately and...
- Hay Hay, It's Donna Hay: Cheese Tart, 5 Ways
From the first time I heard about HHDH, I was pretty excited about it. I've loved her magazine from that very first issue, and I've started adding her cookbooks to my already over-burdened shelves. I use them, too! Her simple is best, less is...
- Parmesan And Prosciutto, A Perfect Combination
A very fast dinner from last week; a Parmesan and prosciutto tart. Eggs, milk, cream, parsley (from the garden!), Parmesan cheese, and prosciutto, poured into a store-bought pie crust; baked till set and golden. I substituted Morningstar Farms vegetarian...
- Learn From My Mistakes: Puff Pastry Pie Crust
Photo by Melissa Schneider. I promised to bring a tart to a friend's house last night, but I didn't feel like making a crust. Instead, I used puff pastry from the last batch I made. I had seen this idea before, but I wish the suggestion...
Cooking
Hot Food for a Cold Day
More recipes from More Recipes from Moosewood...
It definitely felt like a night for warm, filling, food.
I'd seen a recipe for a Cheese Tart in the More from... book, and felt it would be a good choice.
And wow...was it simple to make! A very easy pastry crust (lucky for me, as I'm not the world's best...or most patient...crust-maker). Grate some cheddar, Gruyere, and smoked Swiss (which was the important one...the tart was touted as the veggie's answer to bacon-craving) and sprinkle over the crust.
Beat eggs, a bit of flour, salt and pepper together, and pour over cheese. Bake 45 minutes.
I thought it was fantastic. Matt's response? "Oh, my god" This one's a keeper.
Oh, I did add some sundried tomatoes to it, too...
To go with the tart, I made another Moosewood recipe, an incredibly simple Tomato and Garlic soup.
I'm talking saute garlic in olive oil, add and saute Hungarian paprika, then pour in tomato juice. For some extra 'oomph', I threw in the Gruyere rind.
Grate some Parmesan on top, and toss in some croutons. Zesty, but not too tart. And most certainly warm and filling.
A loaf of crusty bread I made Sunday
A nice salad of arugula, carrot, cucumber and avocado, and dinner is served.
- Mom's Blueberry Tart: Recipe
Blueberries are intense. Intense color that stains your mouth purple. Intense sweet and tangy juice so rich it almost tastes like wine. Unlike other fruit, such as apples, they don't even need vanilla or cinnamon to give them a boost. They are the...
- Dining With The Bloggers - April 13th
The theme this week is cheese. I confess that this is my doing - it was a choice made several weeks back and by the time "cheese week" rolled around, I was wishing it was "lettuce week" or some such. I've been indulging a bit too much lately and...
- Hay Hay, It's Donna Hay: Cheese Tart, 5 Ways
From the first time I heard about HHDH, I was pretty excited about it. I've loved her magazine from that very first issue, and I've started adding her cookbooks to my already over-burdened shelves. I use them, too! Her simple is best, less is...
- Parmesan And Prosciutto, A Perfect Combination
A very fast dinner from last week; a Parmesan and prosciutto tart. Eggs, milk, cream, parsley (from the garden!), Parmesan cheese, and prosciutto, poured into a store-bought pie crust; baked till set and golden. I substituted Morningstar Farms vegetarian...
- Learn From My Mistakes: Puff Pastry Pie Crust
Photo by Melissa Schneider. I promised to bring a tart to a friend's house last night, but I didn't feel like making a crust. Instead, I used puff pastry from the last batch I made. I had seen this idea before, but I wish the suggestion...