Wednesday, October 24, 2007
Monday, October 22, 2007
Thursday, October 18, 2007
Monday, October 15, 2007
Friday, October 12, 2007
Well I have no idea why I feel the need to post about all these summery foods way after the fact, but I really don't want to let the photos go to waste!
This is the tart I made for Nick on Easter morning this year. This tradition was started last year, on our honeymoon in Paris (!), when Nick went out and brought me back a fresh fruit tart on Easter morning, before we headed to Notre Dame for the Easter service. We decided to make it a tradition--the tart, that is, not Easter in Paris! This was a Bon Appetit-inspired strawberry tart, with an orange-scented, creamy filling. A little too rich for me, but Nick thoroughly enjoyed it!
Well now I am dying to make this Cranberry Chocolate Tart, featured in this month's Bon Appetit. I don't know about those crystallized ginger strips, but the rest of the recipe looks divine. Here is the link!
Cranberry Chocolate Tart
Cranberry Chocolate Tart
Thursday, October 11, 2007
Wednesday, October 10, 2007
Well, we don't have any more tomatoes in our yard, but I thought I would post this recipe anyway, as a last salute to summer. This salsa is so completely easy to make, and tastes ten million times better than any store bought one. Can't go wrong with Molly's recipes!
Grilled Tomato Salsa
by Molly Wizenberg
Taken from Orangette
(If you don’t have a grill at the ready, you can achieve the same - or similar - ends with your broiler.)
2 ½ - 3 lb. ripe Roma tomatoes
1 large onion
1 head garlic
1 - 4 jalapeños
2 - 4 lemons or limes, or a mixture of both
½ bunch cilantro
Preheat your grill. If you’re using a charcoal grill, get it nice and hot.While the grill heats, prepare the vegetables. Rinse the tomatoes, and set them aside. Peel and trim the onion; then cut it in half along its equator. Trim the top off the head of garlic, revealing the tips of the cloves inside; then wrap the entire head in aluminum foil. Rinse the jalapeños, and trim off their stems. If you want a very mild salsa, remove their seeds; otherwise, leave them intact.
Arrange the tomatoes, onion halves, jalapeños, and garlic on the grill. We like to close the lid to help keep it hot, but if you’re using a charcoal grill, this might create a smoky flavor, which you may or may not want. It’s up to you. Either way, let the vegetables cook, turning them once or twice, until they are nicely charred. The onions should be quite blackened on their cut sides, and the jalapeños should be charred. [A tidbit of interest: the more you cook the jalapeños, the less spicy they will be.] The tomato skins will begin to wrinkle a bit and blacken, and some of the tomatoes will split open. Carefully open the foil packet to check the garlic: does it feel soft? If not, return it to the grill until it does.
When the vegetables are ready, transfer them to a large sheet pan, and cool to room temperature. Dump the tomatoes, onion, and 1 jalapeño into the bowl of a large food processor. (Ours is an 11-cup.) Remove the softened cloves from the head of garlic, and add them to the bowl. And add the juice of 2 lemons (or limes), the cilantro, and a good dose of salt. Process to a salsa consistency. Taste, and add more jalapeño, lemon juice, and salt to taste. Taste, and tweak until it is to your liking.Refrigerate until thoroughly chilled before serving.
Tuesday, October 09, 2007
A friend had asked for a picture of the stuffed toys that I make, and so here is one of my niece with the bunny I made for her! The fabulous photo was taken by my talented sister-in-law, Katie, who has started a photography business...
Monday, October 01, 2007
I have been fairly obsessed with currant scones in recent weeks, and the breakfast scene above is typical of our Saturday mornings lately...the ones pictured are from a Bon Appetit recipe, but our new favorites are the Buttermilk Currant Scones from the Tartine Cookbook I recently received as a birthday gift....I'll try to post the recipe soon!