Mince Pie and a video demo

When Danny walked in the door Friday afternoon, he leaned on the door frame, and was completely overcome by an enormous yawn. While his mouth gaped, I laughed at him, because the yawn said it all. It was the end of a long week, a long couple of months, and the beginning of holidays!

It's Christmas vacation!! Well, for Danny, anyway. I'm still hard at work, one of the downsides of working from home. One doesn't just tidy a desk, flip the answering machine to 'away' and take off for two weeks.

I took last night off though. Once two exhausted little kiddos were asleep, Danny made lattes and I baked off a mince pie, (a total cinch, thanks to jars of homemade mincemeat in the fridge and chilled pie crust) and we retreated to our cozy loft to chill and chat about the whole two weeks ahead.

We're looking at a surprisingly relaxed holiday season, mostly because we haven't just moved (one year ago) and I'm not attempting to invite every single person we know over AND attend every event on the calendar.

Sometimes, I do the right thing.




Let's talk about this mincemeat, though.

You may recall I made a Canadian version of this traditional holiday pie filling last year, which I went rather ape over. Seriously, the homemade stuff cannot compare with store bought. Shocking, I know.

This year, I was planning on making more, but hadn't picked up all the ingredients. In fact, a few days of serious snow had me put off grocery shopping altogether and I avoided exiting the house as much as possible. (Thanks goodness for Skype and *high-five* to all work-at-home peeps!)

So here I am one recent morning, with very few groceries, entertaining a Montreal Gazette reporter and photographer in my home for an interview/photo shoot (for a future feature, not out yet) when the photog mentions that his editor wants him to shoot a cooking demo video as well.

Oh. OK. A little notice would have been nice. I scrambled together ingredients for mincemeat and we shot the clip below in one take. A few hours later it was up on the Gazette website, and my mincemeat was stashed in the refrigerator for the holidays. Not a bad morning!



A few notes from the impromptu cooking demo:

• 1/2 cup maple syrup is too much. I should have said 1/4. But then again, I like my mince on the tart side and not too sweet.
• I listed cognac as an option for the alcoholic ingredient. I meant brandy. Please don't use cognac! Rum, whiskey or port are also great options.
• I prefer currants to raisins, but didn't have any in the house.
• You can grate the apple if you like a finer mincemeat.
  

Head here for the full recipe.

Do give the recipe a go, then tuck it between two flaky layers of pastry and enjoy the best pie of the season.

Happy Holidays!

Poor Girl Gourmet Cookbook Review, Peach Crostata & Giveaway!

This giveaway is now closed. Congratulations to our winners: John, Kim and Ella!

This post could very well be titled My New Favorite Cookbook, but I wanted to lure you in with promises of a summery dessert recipe and a (yes, another!) giveaway.

Hang on, because I'm about to wax lyrical on another cookbook.

This on comes to me from the amazing Amy McCoy of Poor Girl Gourmet, one of my daily reads in the food blogosphere. She's such a cool gal, and I was super excited to be asked to review her brand new cookbook, Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget.

For the record-- I LOVE it!

Before I could even flip through the book, I had to beat back my little sister, who happened to be here when the cookbook arrived and attempted to make away with it

"But. But. It's perfect for me!!" she protested when I removed it from her bag.

Indeed, it's perfect for everyone, because who doesn't want to eat like a gourmet, but still stay within their monthly food allowance?

Amy kick-starts the cookbook with some highly practical pointers on how to save money. Head over to Simple Bites to read 10 Tips to Help You Conserve Some Coin, an article inspired by Poor Girl Gourmet, plus get another fabulous recipe!

With the tagline 'Eating in style on a bare-bones budget', the Poor Girl Gourmet cookbook takes us on a low-budget, high-quality food adventure. Every recipe is gorgeous, gorgeous, and makes you want to jump up and COOK.

Like this one, for example. Oh, and stick with me until the bottom for your chance to win Amy's cookbook!!


Cornmeal Crust Peach Crostata

—Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget
by Amy McCoy/Andrews McMeel Publishing

Cornmeal Crust:

• 2¾ cups unbleached all-purpose flour
• ¼ cup finely ground cornmeal
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 8 tablespoons (½ cup) very cold vegetable shortening, cut into ½-inch pieces
• 8 tablespoons (1 stick) very cold unsalted butter, cut into ½-inch pieces
• ½ to ¾ cup ice-cold water

Peach Filling:

• 6 medium peaches (approximately 2 pounds), halved, pitted, cut lengthwise into ¼-inch slices
• ¼ cup honey

For Finishing:

• 1 large egg yolk, lightly beaten
• 1 tablespoon milk (any kind)
• 1 tablespoon turbinado sugar (sold as Sugar in the Raw), for dusting the crust

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt, mixing well to distribute all of these dry ingredients. Add the shortening and butter to the flour mixture, and blend until the fats are incorporated into the flour yet remain the size of peas.

2. Using a fork or pastry blender if not using a food processor, add the ice-cold water a tablespoon at a time until the dough just comes together, meaning that no loose flour remains in your bowl. Form the dough into a ball. Place a piece of plastic wrap approximately 9 by 12 inches long on your work surface. Turn the dough out onto the plastic wrap, and flatten it into a thick round. Cover all parts of the dough round with the plastic wrap and place it in the refrigerator for at least 30 minutes and up to 24 hours.

3. In a large bowl, mix together the peaches and honey, allowing the peaches to release their juices, or macerate, for 30 minutes.

4. Preheat the oven to 400°F and get out your 10 by 15-inch rimmed baking sheet.

5. On a lightly floured surface, working from the center of the dough round, roll out the dough to a misshapen rectangle approximately 10 by 15 inches. I like to do this on a piece of reusable silicone parchment, which makes the transfer of the dough to the baking sheet infinitely easier, as I also bake the crostata on this piece of parchment. You can do the same by rolling the dough out on regular parchment paper and then sliding the dough and parchment paper onto the baking sheet before filling it with the peaches.

6. Place the honeyed peaches and their accumulated juices in the middle of the misshapen dough rectangle, spreading the peaches around so that there is a 2-inch peach-free border of dough. Working from the long sides first, fold that 2-inch dough border back over the peaches, then fold the short sides’ 2-inch dough border over the peaches, tucking the corners up and over the dough to be sure all peaches at the edges are sealed in and leaving a center of exposed peaches, like a window of golden summer fruit.

7. In a small bowl, combine the egg yolk and milk, and then brush the egg wash over the crust. Sprinkle the crust with the turbinado sugar, then bake until the crust is golden brown and the peaches are bubbling, 40 to 45 minutes. Remove from the oven and allow to cool for 15 minutes before serving it forth.

Estimated cost for four: $3.17.

Hungry yet?

GIVEAWAY!

This giveaway is now closed.

Congratulations to our winner

John, Kim and Ella!

John, Kim and Ella said:

"My favorite is to buy local and in season! I've been trying to do this for the past year, and have loved it!
Thanks for the great post, can't wait to get the cookbook and make the tart! "

John, please contact me with your address and you will be receiving your cookbook shortly!

Thank you to ALL who entered!
* * *

OK, Amy McCoy is generously offering you a chance to WIN the Poor Girl Gourmet cookbook. I strongly suggest you do not miss this chance to get your hands on this book.

Here's what you need to do to enter this Giveaway:

1. Read 10 Ways to Conserve Some Coin over at Simple Bites.

2. Jump back here and leave a comment on this post.

3. In your comment, tell me ONE of Amy's money-saving tips you will implement into your lives, OR one thing you already do.

4. Optional: For an extra entry, you can TWEET this giveaway. Leave a second comment, letting me know you have tweeted. Thanks!

That's it! This giveaway is open until midnight on Friday, June 18.

Winner will be selected by random.org and announced sometime on Saturday, June 19.

Good luck!!

Amy, thank you so much for the opportunity to get to know you a bit better and for your inspiring cookbook. You better believe that the next time I am coming through RI, I am stopping in for a cup of tea and your very own honey.

Tomato & Chevre Phyllo Tart with Thyme

It sounds fancy, but honestly, this tart is easy to make. I put it together on an afternoon when I was didn't have a minute to spare to make pizza or tart dough, and was headed to a rooftop party with a few friends.

The base is phyllo pastry, which requires a delicate hand, but is well worth the care.

And tomatoes and thyme? I think their even better suited than tomatoes and basil.

Ah, the return of tasty tomatoes bring so many options for lunch. Hope you enjoy this one.
Oh, and please, don't call it pizza.

Tomato & Chevre Phyllo Tart with Thyme

About 8 sheets of phyllo, defrosted if frozen
1/3 cup butter, melted and cooled (you could also use olive oil)
3 medium tomatoes
1 clove garlic, chopped
several springs fresh thyme (or fresh herb of your choice)
3/4 cup fresh goats cheese,(chevre) crumbled
2 Tablespoons olive oil
salt and pepper

Slice tomatoes thinly and toss in a bowl with chopped garlic, thyme leaves, and olive oil. Set aside and allow to marinade while you prepare your pastry.

Preheat oven to 400F.


Lay a sheet of phyllo on a baking tray and brush with melted butter. Cover with another sheet of phyllo and brush again with butter. Repeat until you have about 8-10 layers. Don't sweat it if the phyllo tears, just patch it up with butter.

Roll up the sides slightly until you have a small rim all around. Crumble goats cheese all over tart base.


Drain any liquid from marinating tomatoes and lay them in a thin layer over the chevre. Sprinkle extra thyme over, if desired. Season with salt and pepper.


Bake until crust is brown, about 20-25 minutes. Cut into wedges and serve.

Note: If you love tarts such as this one, then you may want to try my Asparagus & Gruyere Tart.
It's perfect for spring.

My Mother's Butter Tarts

I have three siblings, all of whom are terrific cooks, and when we left home I was lucky enough to make off with my mother's handwritten cookbook. We all grew up learning to cook from its stained and tattered pages, so I'm surprised no one kicked up a fuss when I claimed it for my own.

Perhaps none of them know I have it, nevertheless, one of my favorite rainy day pastimes (who am I kidding, those don't exist in 2010) is to leaf through it and remember how we ate as kids - and how I cooked.


There are many favorite recipes, recipes that got me started on this whole gastronomical adventure. How many hundreds of times did I mix up Easy Wheat Pancakes or Quiche Lorraine? Crazy Chocolate Cake was my go-to one bowl chocolate cake for every occasion, while Kate's Never Fail Pastry stood by it's promise every time.

Sometime, I'm going to have to get my act together, scan the entire cookbook and preserve it forever. It's literally in pieces, but that doesn't affect the recipes, nay, they are as good as ever.

Like my mother's butter tarts, for example.

I can't accurately compare them to any other butter tarts, because honestly, I don't eat any other butter tarts but these. Years of disappointment left me wary, as all I encountered were overly sweet and gooey concoctions with no texture to speak of save a stray raisin, and I mean raisin, singular.

These ones are chock full of raisins, coconut, and walnuts, chewy, and yes, a little bit gooey. They are perfection. I don't make my mother's butter tarts nearly often enough because well, Oh My Heck! they are rich and I can't stop eating them even after two or seven. It may be my mother's cookbook, but since I've left home she isn't around anymore to limit my intake!



Butter Tarts

2 teaspoons vanilla
2 eggs
1/3 cup butter, softened
1/2 cup corn syrup
1 cup brown sugar
1 cup raisins
1/4 cup chopped walnuts
1/2 cup coconut, toasted
2 tablespoons cream
1/2 teaspoon salt

18 2-inch tart shells, or 36 mini, usually the equivalent of two double-crust pies*.



Preheat oven to 350F

In a large mixing bowl, cream butter and brown sugar together until light. Beat in eggs, corn syrup, and vanilla and mix well. Mix in raisins, walnuts, coconut, salt and cream. Combine thoroughly.

Spoon into tart shells and bake until set. 12-15 minutes for mini tarts, 20-22 for large.
Makes 1 1/2 dozen 2 inch tarts.

*And a quick word about those crusts. Your pie dough is your business, whether you like it flaky or crispy, all-butter or all-lard, but please, don't roll it too thick for these tarts. It should complement the filling, not overwhelm it.
If you've ever had a butter tart at a popular coffee chain in Canada, you'll know what I'm talking about when I say TOO THICK. I won't name names, because people love it so much, but I will say that it rhymes with Jim Shmortons.

Tasting Summer in Bittman's Bake

Being the lazy pie maker that I am, I really wanted to love Mark Bittman's Stone Fruit Patchwork Bake; however it just wasn't all that it was talked up to be. He can call it what he likes, but it was only reminiscent of pie and I found myself wishing I had turned those gorgeous cherries and peaches into a cobbler with a fluffy cake-like topping.

We still had no problem eating our way through it, however, as the combination of peaches and cherries was irresistible. Seriously summer baked in a dish!


I did like the rustic side of this 'pie' and it was a great dessert to make with little helpers, I will say that. You don't have to worry about stray fingers poking a hole in your pie crust, if fact they can help lay the lattice pieces on top, like so.


Heh, maybe I need to give it a second chance, or maybe next time I'll try Emily's classic Stone Fruit Pie. Anyway, this lazy version of pie is easy, pretty quick, and may be just the thing to help you use up those fast-ripening peaches hanging around.


Stone Fruit Patchwork Bake
recipe by Mark Bittman

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. ( I halved the recipe and made a 8 inch round. It was a little sparse, though.)

For pastry:
In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

For filling:
Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice; place in baking dish.

Assembly:
Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.

Yield: 6 to 8 servings.

Peach Tart Tatin

Just a quick post today as we are all a-flutter getting ready for Noah's third birthday! There is still a homemade pinata to paint, balloons to blow up, a dozen lemons to squeeze for his favorite drink (lemonade) and most importantly, a cake to decorate. I'm sure I'll be up far into the night icing it-I don't want to start it until he is fast asleep!!
At some point amidst all the busyness, I'm sure I will be shedding a tear or two over the fact that my baby, my firstborn, is growing up. Sniff!

We went for a walk yesterday, a few of Autumn's early fallen leaves crunching under our feet, bundled up in warm sweaters, talking the whole way. At the stop sign he declared:

"A-R-R-E-T. That spells 'Stop'." and I had to laugh. Only in Quebec can things be this confusing for a child.

I had to post this peach tart tatin because it was one of my favorite desserts last month. There's still plenty of gorgeous stone fruits available; it's certainly not too late to make this for yourself. You really need a dessert to dig into as you get comfy on the sofa in the evening and welcome all your favorite TV shows back, right? (Top Chef: where ARE you?)


OK, so I don't have a recipe for this, as I literally just melted some butter, added a sprinkling of brown sugar and the peach halves to the pan. I then dusted the peaches in cinnamon and topped the whole thing with a round of chilled puff pastry. Into the oven it went until the pastry was golden brown.
If you've made an apple tart tatin, you can make this! If not, you might want leave this useless post and check out a real recipe for tart tatin.

That's it!

A Summer Tart and a Confession

So I heard this pathetic story once about this woman who was delaying starting her second child on solids. Here he was, already six months old, fueled solely by breast milk, while his older brother, the first born, had started the mashed banana and rice cereal at the tender age of five months. Finally one day, this poor child's mother decides to stop stalling and bite the bullet.
So she picks a few carrots from her kitchen garden, (no pesticides for baby) peels and slices them and puts them in a pot with just a little water to steam them until tender. At least that was the idea, only she forgets about them completely and they scorch horribly. In fact they are black and the pot requires some serious work to return it to it's normal state. The mother decides she can put off starting solids for another day, maybe two.

A good start to homemade baby food? I think not! (She did recently turn 30, which is pretty old so we could attribute her absent mindedness to that. )

.....OK, OK, so that happened to me today. Yes, I'm a big fat loser!

Sure I once used to control the timing of a fine dining professional kitchen and now I can't even make baby food without burning it beyond recognition. What gives??

Oh well, there is no rush, Mateo can't quite sit up yet and you can tell just by looking at his chubby thighs, he's doing just fine on mama's milk!
Starting solids with the second baby is certainly anti-climactic compared to with the first child. I couldn't wait to cook for Noah--and then he spat out (or vomited) virtually everything I sent his way except yogurt.
Of course, that rejection eventually became the inspiration for this blog. (Just read "What's in a name?", my second ever blog post for the full story and to see a cute picture of Noah as a chubby baby in the infamous high chair...)

Making my own baby food is going to be a piece of cake the second time around, though. It's all been done before and is so familiar--just like this fresh fruit tart that has already made a few appearances on this blog in different guises.
I can't help it, I love this dessert so much!


This tart usually comes together when collection of fresh fruit that is fast ripening on my counter starts waving at me and I check my freezer for leftover pie dough. Not a very glamorous start, but what makes it extraordinary is the creme patissière.

Speaking of baby food, I think my mother started me off on pastry cream. Forget the rice cereal, she was probably spooning the cool, vanilla custard between my toothless gums to get me started on this road as a foodie. How else can I explain my infatuation with it, eating it right out of the fridge with the door open?
"It's a childhood thing, you know. My mother....." (and here I gesture helplessly as I dip my spoon in for another taste.)

So this tart was some left-over whole-wheat quiche dough (can't remember how I threw that together), classic pastry cream, and as you can see, fresh figs, raspberries and cherries. You can use whatever fruit you have on hand or love very much. I glazed some of the fruit with a little crabapple jelly, warmed up until it was runny, and then brushed on the cherries and figs.
That's it!

Here is my go-to recipe for pastry cream, republished. Better make a double batch, because it pretty amazing poured warm over some sliced bananas and you may want to try that. Right now.

Pastry Cream

(from Martha Stewart's Baking Handbook)

2 cups whole milk
½ cup sugar
1 vanilla bean, split in two
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter, cut into small pieces

In a medium saucepan, combine the milk, ¼ cup sugar, vanilla and salt. Cook over medium heat until mixture comes to a simmer.

In a medium bowl, whisk together the egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, slowly pour about ½ cup of the hot-milk mixture into the egg mixture. Continue adding milk mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens, about 2 minutes. Remove vanilla bean, scrape pod with the tip of a knife to remove seeds. Add seeds to custard and discard bean.

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter, and beat on medium speed until butter melts and the mixture cools, about 5 minutes.
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.

Back indoors with Strawberry Galette

Spring is here! We've been spending as much time outside as possible, burying our toes in the sandbox, picnicking in the parks, and (with much less enthusiasm) digging dandelions. Cooking has taken a backseat to gardening, but it's that time of year right? I wasn't sure if I would have time to put the garden in this year, with a new baby and all, but it is promising to be a great season! Already poking up out of the ground are tiny radishes, beets, carrots, corn, turnips, zucchini, broccoli, onions, garlic and lettuces. Tomato and pepper plants are showing flowers already and the rhubarb is begging to be harvested and made into pies. I'm coming!I'm coming!

With the great outdoors calling, I tend to slip into the kitchen around 5 in the afternoon and whip up something quick for dinner. Of course with my sweet tooth, I can't go without a dessert too, and to satisfy that craving I tend to lean heavily on the fruit galette over the summer months. Seasonal fruit, flaky pastry? What's not to drool over?


I'm a big fan of the galette. I make mine with puff pastry (less time consuming than making a crust) and whatever fresh seasonal fruit I have on hand. When I saw this delicate strawberry galette in Martha Stewart Living May edition, I knew I couldn't resist it's prettiness and so here it is. It's worth coming in out of the sun to make!!

Strawberry Galette

adapted from Martha Stewart. Original recipe here.

1 pound strawberries, hulled
1/4 cup sugar
2 teaspoons cornstarch
1 egg yolk
1 tablespoon water
1 tablespoon cold butter, cut into pieces
250 grams puff pastry

On a floured surface, roll pastry to 1/4 inch thick round. Transfer to a parchment lined baking sheet and chill for 30 minutes.

Preheat oven to 350F.

Cut strawberries lengthwise into 1/4 inch slices. Toss with sugar and cornstarch and immediately arrange in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Whisk together yolk and water. Brush dough with egg wash and dot berries with butter.
Bake until pastry is golden brown, about 40 minutes.

WFD? Asparagus Gruyère Tart for Spring

I keep a small pad of paper on the nightstand next to my bed for those occasional nights where my body is exhausted, but my mind can't seem to shut down.
Often some of my best menu ideas come as I am tossing and turning and so I jot them down for future reference in my notebook.

"What are you writing?" My husband will ask, knowing full well the answer.

"Oh, just a little menu planning" I'll say,
"How does this sound?"

and I'll rattle off to him a well-rounded cocktail menu for that upcoming wedding shower I am helping out with or list a trio of desserts I want to make for that weekends' pot-luck with friends.

I realize this makes me sound really food-crazy, so I will reiterate that I occasionally menu-plan in bed and only when something genius comes to me and I don't want to forget it in the morning.

This asparagus and gruyère tart was jotted down in the notebook, underlined a few times, with the note next to it:

"A must-try for spring. Ideal for an elegant outdoor meal."

After making it this week, I would have to say it is ideal for several reasons.
First of all, it is ridiculously easy to make: if you can roll pastry and grate cheese, you can make this tart.
Secondly, it's mighty tasty: what's not to love about flaky pastry, a good strong cheese and toothsome spring asparagus?
Thirdly, look how pretty it is!


You'll find the original recipe here with a how-to video that I fell asleep while watching.

Asparagus Gruyère Tart

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyère cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper


Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyère. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyère, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes

Blueberry and Vanilla Custard Tartelettes

Time has become a precious commodity around here. The days blur by in a pattern of feeding, changing and loving Baby Mateo, intermingled with Noah's 'big boy' activities and family meals.
I am feeling better and back to my normal self and our little family has made a smooth transition from a family of three to a even four.
I have to thank everyone who has emailed and commented with encouraging words. You know who you are and you rock!

Being as busy as I am, I am experiencing what I have recently diagnosed as a baking withdrawal as I haven't created anything in over a month now, hard as that is to believe!
It's a new feeling for me; I don't like it, but I don't resent it, because as many of you have reminded me in your comments, I am cherishing this precious time with my newborn. I know only too well that soon he'll be all grown up and I'll have plenty of time to bake to my hearts content.


If you're short on time, you'll find these tartelettes (or one whole tart) are one of the quicker desserts you can whip up, especially if you have a nice little stash of tart dough on hand in the freezer, as I did (or better yet, some frozen tart shells!) A prettier sweet treat you will be hard pressed to find, and a completely satsifying combination of flaky crust, cool creamy pastry cream and fresh fruit topping. Don't limit yourself to blueberries, use what ever fruit looks fresh and gorgeous or complements your meal.

I guess around the end of March I have a thing for custard and fruit because one year ago today I posted this colorful fresh fruit tart and that is where you will find the recipes for all the components of this dessert including my absolute favorite pastry cream recipe, made with vanilla bean and made extra rich by cold butter that is whisked in at the end, and a rich tart dough.

We're starting to see some affordable berries in the markets now, so snap some up and pretend this dreary winter is over and spring is here!

Click here for the recipe!

Diving Back into Sweets with a Pecan Tart

For the first few weeks after the holidays I avoided sugar, a rarity indeed for me. It’s no secret that I have a sweet tooth and seldom is it satiated, however this month I found myself saying more than once:

“I don’t feel like anything sweet”

followed promptly by:

“It’s OK, sit down. No, I am not ill, I feel just fine”

as Danny would inevitably leap up, concerned that I must be very sick indeed!

But that didn’t last for long, and soon I was back battling my usual sugar cravings and whipped up this sugary treat. Not just one, but three different sweeteners - sugar, corn syrup and molasses - make this decadent tart a plunge back into the wonderful world of desserts!

A touch of rum adds an extra punch of flavor to this ever-popular classic. The recipe is adapted from Martha Stewart's Baking Handbook.

Pecan Pie

Pate Brisée or pie pastry for one pie shell

5 large eggs

1 ¼ cups packed light-brown sugar

6 tablespoons unsalted butter, melted

1/3 cup light corn syrup

1/3 cup molasses

1 tablespoon bourbon or dark rum

1 teaspoon pure vanilla extract

¼ teaspoon salt

1 2/3 cups pecans, coarsely chopped, plus 1/3 cup whole pecan halves

Set a 9-inch cake ring on a baking sheet lined with parchment paper; set aside. If you don’t have a cake ring, you can use a 9-inch springform pan.

On a lightly floured surface, roll out pie dough into a 13 inch round. Fit dough into cake ring or springform pan, gently pressing into the edges and up 1 ½ inches of the sides. Freeze until firm, then trim dough flush with the top edge of ring. Chill until firm.

Preheat oven to 375F.

Line chilled pie shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights (I use dried beans). Bake until the edges begin to turn golden, about 15 minutes. Remove parchment and beans and leave to cool.

In a medium bowl, whisk together the eggs, sugar, butter, corn syrup, molasses, rum, vanilla and salt. Stir in the chopped pecans. Pour filling into the cooled pie shell and arrange pecan halves on the top.

Reduce oven to 350F. Bake until a knife inserted into the center comes out clean, about 40-45 minutes. Cool on wire rack.

Tart can be kept at room temperature, loosely covered with foil, for up to four days.

Summer Peach Galette or A Country Party

Under the High Chair Travels: Northern British Columbia

As my three week return visit to my British Columbia hometown drew to a close, things were heating up for a party we were throwing in honor of my parents 35^th wedding anniversary. We’ve never done anything like this for them and so we wanted to make it special, poignant, personal and beautiful. Fortunately, between my three siblings and I (and let's not forget our amazing partners) we have the combined skill sets to create a memorable evening, so all we needed to do was put them to good use!

To my delight, the morning of the party dawned with sunshine and I was up almost as soon as those early rays. Before the first pot of French press coffee had even been drunk, I had turned out a few fruit tarts from the oven, a cherry and a peach, and the place was already starting to smell wonderful. I sat down with a muffin and listened to the grandchildren, ages 4, 2, almost 2 and 1, practice their special song for Nana and Grampa. With all the kazoos, maracas, drums and shakers it was a little hard to hear the words, but I was confident the guests of honor would be touched.

While others spent the morning cutting grass, trimming trees, hanging outdoor lights, scrubbing little hands and faces and a hundred other jobs, I was looking over a bountiful selection of home grown veggies, fresh berries and newly-caught fish and humming and hawing over the menu.

Finally it was decided upon: simple, fresh, and full of flavor:

Canapes

Fresh Garden Crudite with Chive Dip
Parmesan Straws
Green Pea and Curry Samosas
Sautéed Shrimp New Mexican style with Tequila, Lime and Cilantro
Crostini with Wilted Spinach and Asiago

Buffet

Bacon-Wrapped Maple Sage Pork Loin
Queen Charlotte Islands Halibut with Wasabi Cream
Roasted Chicken with Ethiopian Berberé Spices
Potato & Rosemary Strudel
Roasted Baby Beets and Carrots
Sugar Snap Peas with Lemon Butter
Wild Rice Pilaf with Pecans & Dried Cranberries
Fresh Mixed Greens with a Roasted Tomato & Balsamic Vinaigrette
Rosemary Baguettes

Dessert Table

2 Rustic Summer Galettes: Summer Peach and Okanagan Cherry
Vanilla Bean Panacotta with Strawberries
Dark Chocolate & Wild Strawberry Cupcakes
Citrus & Cointreau Cheesecake
Gingersnaps
Chocolate Dipped Strawberries

Great, now with the menu decided upon and the prep well underway, there was only one thing I was worried about: Noah. The poor little fellow had received three simultaneous black fly bites around his left eye the evening before while we were dining al fresco. To our dismay, his eye had swollen nearly shut during the night and by lunch time on party day, half of his face was looking an angry purple color and hot to the touch. Not good.

We administered an antihistamine, but by 4 PM, an hour before guests are to arrive, and with my oven full of roasting birds and pork loins, yet my son's condition worsening, we made the decision to take him to emergency.

Now if anyone knows me, they know I do not enjoy giving up control of my kitchen at any time, and it's especially difficult when there are 26 guests coming and I’ve got the gist of the menu in my head. However, my baby’s health is unquestionably my number one priority, so I handed my apron over to my sister, Haidi, and off we went.

While Danny distracted Noah in the waiting room, I was outside the hospital on a cell phone trying to get my other minor emergency under control. I didn't care if I was getting some funny looks, if I could still be at the helm from a distance, so be it!
I barked orders at her like a drill sergeant:

“Take the chicken out of the oven and cover it with foil.
Baste the pork loin with the maple syrup mixture. Do NOT forget to bring the strudel up from the basement so it can temper! Remember, the cheese straws HAVE to bake at 450F or they won’t crisp nicely"
"Oh and take the halibut out of the fridge so it can come to room temp. And if people start arriving, send a batch of samosas as appys BEFORE you send shrimp, because once people see seafood, they won’t eat anything else, OK?"

"Are you doing OK??”

I knew she would be fine and when we returned an hour and a half later (with antibiotics) we drove up on a picturesque, perfectly executed little country party...


Guests milled about near the blue delphinium beds and sipped summer drinks selected from an outdoor bar. They seemed to be contented as they munched on canapés, including some crispy Parmesan cheese straws offered my adorable niece, Lyra. Jazz tunes floated out the French doors, and onto the deck, where the children played together-their clothes clean for now. The sun was just starting to slant behind the gigantic Hudson Bay Mountain and there was no rain in sight!

Hay bales and snowcapped mountains make for an idyllic setting as Lyra offers treats.

In the kitchen, things were moving along nicely. I grabbed an apron and kicked it into fourth gear with the goal of having the buffet served in half an hour. No sweat!

The evening was a great success, unfortunately I was too busy rushing around trying to keep a buffet hot for 26 guests, and I forgot to shoot any photos of it, but it was lovely and people were appreciative.

Dessert was popular with the children...

To my surprise (and despite being stalked by nephew Marley) the cupcakes lingered on the dessert table, while the peach galette with whipped cream disappeared quickly and people were looking for another. Sorry folks, but below I have included the recipe for your baking pleasure.


After dinner, the children sang for their grandparents and it brought tears to a few eyes.

We toasted my parents and their inspiration to us all and gathered for one big photo before the babies went to bed. Danny, Noah and I were to fly out the next morning, so it was a bittersweet moment, but one I won't soon forget, nevertheless.

A Rustic Peach Galette

½ lb Puff Pastry
7 ripe peaches
¼ cup butter
2/3 cup brown sugar
½ teaspoon cinnamon
2 tablespoons cornstarch
1 tablespoon lemon juice
1 egg, beaten

Roll out puff pastry in to about a 14 inch round. Refrigerate until chilled.

Half peaches and slice in to ½ inch wide wedges. In a heavy sauce pan on medium heat, melt butter and add sugar. Let sugar dissolve and bubble for a minute or so, then add peaches and stir to coat with butter mixture. Cook gently for a few minutes until the peaches soften slightly and release some juice.

Combine cornstarch, cinnamon and lemon juice together and add to peach mixture. Stir gently as the cornstarch thickens and coats the peaches. Simmer for a few minutes, then remove from heat and allow to cool.

Preheat oven to 375F
Remove puff from fridge and arrange peach filling in the middle, leaving a good 2 inches around the edge. Fold up sides of puff party into the peaches, overlapping slightly until peaches are enclosed within a circle of puff. Brush pastry with beaten egg and sprinkle with sugar.

Bake until pastry is golden, about 25 minutes.