The holidays are upon us, and it's time to get dressed up. The silver needs polishing, the shoes need shining and the kids need scrubbing. Even our food gets dressed up, with stuffings and dressings, garnishes and twists, crystal and porcelain. Nothing escapes scrutiny, including dessert where dustings and dollops are par for the course. And in the spirit of fancifying, what is known as the ordinary cake roll, becomes an elegant roulade at the Thanksgiving table.
What is the difference between a cake roll and roulade, you may ask. Well, nothing. Both terms describe a light cake which is rolled in a spiral with a creamy filling. Yet the blandly descriptive cake roll is what I might consider as an afternoon snack. For my Thanksgiving dinner, I am inviting the roulade, a French term which elegantly and aptly sums up the nature of the dessert as the word itself rolls off the tongue. I want that dessert at our dressed up dinner table.
Language aside, there are other reasons to include a roulade on your menu. It's elegant yet uncomplicated, remarkably easy to prepare with stunning results. It's a no-fail recipe, which is a welcome relief during the holidays and frees up more time to dress up for our guests.
Pumpkin Pecan Roulade with Orange Mascarpone Cream
Serves 8-10
For the cake:
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin or butternut squash puree
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/4 cup confectioners' sugar
For the filling:
8 ounces mascarpone cheese
1 cup sifted confectioners' sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1 teaspoon finely grated orange zest
Prepare cake:
Preheat oven to 375 F. (190 C.) Butter a 12 by 9 by 1 inch sheet pan. Line with parchment paper. Butter paper and dust with flour.
Sift flour, baking soda, cinnamon, salt and nutmeg together in a medium bowl and set aside. Whisk eggs and sugar in a large bowl or with an electric mixer until light and thick. Add pumpkin and vanilla; mix until smooth. Stir in dry ingredients until just combined without over mixing. Pour into prepared pan and spread evenly with a spatula. Sprinkle pecans over batter. Bake in oven until toothpick inserted in the center comes out clean, 12-15 minutes. Remove and cool on wire rack 5 minutes. While the cake is cooling, lay a clean kitchen towel on the work surface. Sprinkle with 1/4 cup sifted confectioners sugar. Invert cake onto the sugared towel. Carefully peel away the parchment paper and discard. Starting at the long end, carefully roll up the cake, jelly-roll style, in the towel. Cool completely on the wire rack.
Prepare filling:
While the cake is cooling, combine mascarpone, confectioners' sugar, cream and vanilla in bowl of electric mixer. Beat until light and fluffy. Stir in orange zest.
Assemble roulade:
Gently unroll cake on the work surface. Spread the filling evenly over cake. Carefully roll the cake back up in the same direction, using the towel. Arrange seam-side down on a platter. Dust with confectioners' sugar. Cut in 3/4 inch slices to serve.
If you like this you might enjoy these other TasteFood recipes:
Caramelized Pineapple and Mango Napoleon
Chocolate Terrine with Orange Crème Anglaise and Gran Marnier Oranges
Apple Brandy Cake with Caramel Sauce
Spiced Acorn Squash with Coriander and Lime
Have you noticed that fall and winter vegetables are often rock-hard? It's as though Mother Nature is providing a protective shield for her bounty to hunker down for the colder weather. Unlike the squishy, juiciness of summer berries and tomatoes, autumn's pumpkins and squash can double as paperweights and door stops. Drop a butternut squash on your foot, and you might break a toe.
Yet appearances can be deceiving. Cook a winter squash and before your eyes it will undergo a culinary transformation. Its ugly-frog exterior, all bulbous, mottled and flecked, morphs and softens with roasting, exposing its inner sweetness. And with some squash, such as acorn and delicata, what was once an impermeable skin becomes edible, complimenting its buttery, vividly colored interior flesh. No sloucher in the nutrient department either, winter squash and pumpkins, are treasure troves packed with iron, potassium, Vitamin A, and rich sources of beta-carotene.
So go ahead and continue to use these rock-hard seasonal sculptures as table decorations or bowling balls. But, I promise you, if you cook them they will transform into the Prince Charming of winter vegetables.
Spiced Acorn Squash with Coriander and Lime
The spice and citrus add brightness to the buttery squash. Do not even think of peeling the skin. Acorn squash skin is edible once cooked, adding texture and nuttiness to the flavors of the dish. Serves 4 as a side.
2 small or one large acorn squash, stem ends removed, halved and seeded
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 red serrano chile pepper, stemmed, seeded, ribs removed, finely chopped
Juice of one lime, about 2 tablespoons
2-3 tablespoons chopped fresh coriander/cilantro leaves
Prepare:
Pre-heat oven to 425 F. (200 C.)
Cut squash in 3/4" wedges. Toss squash with oil, sugar, paprika, cumin, salt and pepper in a large bowl until squash is evenly coated with spices. Arrange squash in one layer on baking tray, flesh-side down. Roast in oven until tender and golden, about 45 minutes. Remove and cool slightly. Transfer to large bowl and toss with chile pepper, lime juice and cilantro leaves. Serve warm or at room temperature.
Pasta with Bacon and Brussel Sprouts is a match made in heaven - you get to eat your vegetables and have your bacon, too. It's a perfect dinner in the autumn season when cool grey weather beckons rich and hearty ingredients. Full of healthy crucifers, studded with crispy bacon and bound with a semi-light sauce of chicken stock and cream, it's at once rich and fresh. This recipe is easy and quick to make with ingredients readily available, making it a great candidate for a weeknight meal.
Pasta with Bacon and Brussel Sprouts
For a twist, substitute brussel sprouts with cauliflower or broccoli. Just be sure not to omit the bacon. Serves 4.
1 pound orrechiette or conchiglie pasta
1/2 pound bacon, cut in 1/2 inch pieces
3/4 pound brussel sprouts, trimmed and halved
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese, plus extra for garnish
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain; transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add bacon and cook until fat is rendered and golden. Remove with a slotted spoon and drain on a plate lined with a paper towel. Discard all but one tablespoon bacon fat from skillet. Add brussel sprouts and saute until they start to soften. Add garlic and saute until fragrant, 1 minutes. Add chicken stock and continue to cook until brussel sprouts are tender. Add cream and simmer until reduced and thickened. Stir in salt and pepper.
Add brussel sprouts and bacon to the pasta. Toss with cheese to combine. Serve with extra cheese on the side.
If you like this, you might enjoy these recipes from TasteFood:
Bacon, Broccoli and Tomato Pasta
Orecchietti with Sausage and Broccoli Rabe
or these brussel sprout recipes from the food blogs:
Roasted Brussel Sprouts with Balsamic Vinegar from Kalyn's Kitchen
Hashed Brussel Sprouts with Lemon from Simply Recipes
Shaved Brussel Sprouts with Red Onion, Lemon and Pecorino from Food52
Roasted Brussel Sprouts au Gratin from Closet Cooking
Beet Gratin with Gruyère and Thyme
I am a beet convert. It took a good long time for me to reconcile their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, cognizant of their nutrient-rich flesh, yet I shuddered at their redolence of dirt. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.
At first, I took baby steps. I nibbled small bites. I prepared them with limes and oranges, letting the acidity of the citrus tame their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteracted their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier in taste. And, eventually, I succeeded. Now, I am a full-fledged beet eater. I order beets in restaurants, and I cook with them. Yet, while I no longer shudder at eating a completely naked beet, I continually craft recipes that embrace the beet while tempering their earthy nature.
This recipe for Beet Gratin does just that. It's unambigous in its ingredients, allowing the beets to shine through in a cast of minimal characters. The co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. Layers of beets are thinly cloaked in olive oil. Gruyère cheese is sprinkled between the beets along with fresh thyme and a trace of nutmeg. The presentation is simple and absent of any gratin goopyness. The beets release their juices while cooking, saturating the gratin with their brilliant color, while the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook and as a parent, I find that a very good thing.
Beet Gratin with Gruyère and Thyme
I prepared this recipe in individual ramekins. A gratin dish will also work for family style serving. Red beets, golden beets or a combination may be used. Serves 4.
Unsalted butter
4 medium-sized red beets, peeled
Extra virgin olive oil
4 ounces Gruyere cheese, finely grated
2 tablespoons fresh thyme
Ground nutmeg
Salt
Freshly ground black pepper
Preheat oven to 350 F. (180 C.) Butter 4 ramekins. Thinly slice beets with a mandoline. Arrange one layer of sliced beets in each ramekin (one slice may fit perfectly.) Lightly brush with olive oil. Sprinkle with cheese, a little thyme and a pinch of nutmeg. Lightly sprinkle with salt and pepper. Repeat layering process until ramekins are full, pressing down lightly. Bake in oven until gratins are bubbling, cheese is golden and beets are tender, about 45 minutes. Serve warm with fresh thyme sprigs as garnish.
If you like this you might enjoy these TasteFood recipes:
or these beet recipes from the foodblogs:
Beet Hummus from Simply Recipes
Beet Salad from Wright Food
Pickled Beet Dip from A Veggie Venture
Chilled Corn and Golden Beet Soup from No Recipes
It's the time of year when I like to take a culinary holiday in my kitchen. October is behind us, finished in a flourish of pumpkins and candy. Thanksgiving is looming, and thoughts are rife with turkey, stuffings, and pies. Before we know it we'll be sipping gløgg and baking Christmas cookies, poring over recipes for roasts and trifles. At this time in early November there is a brief lull, lending a moment of quiet respite. During this time I crave recipes that are sturdy and exotic, influenced by traditions that are not associated with Hallmark greeting cards. It's a window of reflection, healthy eating and escape. It's also an opportunity to earn extra points in the diet category, so that we are fit and robust, ready to hit the ground running when the holidays are upon us.
Indian Spiced Lentils
Influenced by the spices of India and the Middle East, this salad is economical in ingredients and rich in flavor and nutrients. Makes 6 servings.
Olive oil
1 large yellow onion
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon tumeric
1 cup green lentils
1 1/2 cups chicken stock (or water for vegetarian option)
4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano or jalapeno pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro leaves
1/2 cup Italian parsley leaves
Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.
Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, 2 minutes. Remove from heat and add to lentils. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature.
If you like this, then you might enjoy these other recipes from TasteFood:
Pumpkin Pecan Spice Bread is a lightly sweet and mellow loaf bread, redolent with pumpkin and spice. This toothsome cake bread is studded with raisins and pecans, adding natural sweetness and heartiness to each mouthful. It's delicious for breakfast or in the afternoon with a cup of tea. Either pumpkin or butternut squash may be used for the purée; their orange flesh will add a rich, buttery note and lend a vibrant hue that is necessary for this autumn staple.
Pumpkin Pecan Spice Bread
I prefer to make my own pumpkin purée, but canned will do. To make your own, simply cut a skinned and seeded sweet pumpkin or butternut squash into 1 inch cubes. (You will need about 2 cups to yield one generous cup of purée.) Steam until very soft and then mash with a fork.
Makes one loaf
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dark brown sugar, packed
3 large eggs
3/4 cup unsalted butter, melted
1 cup puréed pumpkin or butternut squash
1 cup raisins
1/2 cup chopped pecans or walnuts
Preheat oven to 350 F. (180 C.) Butter a loaf pan. Line bottom with parchment and butter the parchment.
Combine flour, baking powder, salt, cinnamon, nutmeg and cloves in a medium bowl; whisk together and set aside. Whisk brown sugar and eggs together in a large bowl. Stir in butter. Add pumpkin and blend thoroughly. Stir in dry ingredients. Add raisins and pecans. Pour batter into prepared baking pan. Bake in oven until knife inserted in center comes clean, about 1 hour.
If you like this, you might enjoy these TasteFood recipes: Mini-Dried Fruit and Nut Cakes
or these pumpkin recipes from the food blogs:
Pumpkin Dip from A Veggie Venture
Pumpkin Spice Scone from Pinch My Salt
Whole Wheat Pumpkin Muffins from Kalyn's Kitchen
Pumpkin Mojito from Yum Sugar
As mentioned last week, it's been a busy autumn: I have been published in not one but two cookbooks that have been recently released. The latest is the Foodista Best of the Food Blogs Cookbook. A recipe from TasteFood was selected from among 1500 submissions to be one of the entries in this new cookbook which comprises 100 entries from 100 food blogs from around the world. How's that for community?
And what a community it is. I am honored to be featured along with some of my favorite blogs such as Healthy Green Kitchen, Life's a Feast and Furey and the Feast, with each blog contributing a winning entry. You will find delicious recipes including Rack of Lamb with Spicy Fennel Rub, Ancient Grain Bread, Broiled Honey Glazed Spiced Figs along with much more, including my recipe for Cider Braised Pork Shoulder with Caramelized Onions and Apple Confit.
To celebrate it's release, Foodista is sponsoring a book sales promotion on November 3rd, between 10:00-11:00 a.m. PST. If you are thinking about purchasing the book, this is the time to do it, because you will be entered in a prize giveaway. You can read more about the contest here.
Please note that I do not have a financial interest in the book, nor do I benefit financially from its sale.
Candy overload? Try this healthy respite, updated from the TasteFood archives.
Looking for a healthy diversion from all of the Halloween candy in your house? Pumpkins are not just good for decoration and their sweet nutrient-rich flesh. Their seeds are high in iron, fiber and protein, rich in amino acids and zinc. So when you are carving up pumpkins or squash for decoration or baking, be sure to save your seeds. Clean and dry them before roasting for best results. Then, when you find yourself peeking into your kids' Halloween stash, reach instead for Spice-Roasted Pumpkins Seeds for a healthy, savory snack.
Spice-Roasted Pumpkin Seeds
2 cups pumpkin seeds
2 teaspoon cumin seed
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne, or more to taste
2 tablespoons olive oil
Clean and dry seeds:
Rinse the seeds. Arrange in one layer on a baking tray and leave seeds out to dry at least 3-4 hours or overnight.
Roast the seeds:
Preheat oven to 375 F. (190 C.) Toast the cumin seeds in a dry skillet over medium heat until fragrant, one minute. Grind cumin to a fine powder in a mortar with pestle. Whisk cumin, paprika, salt, cayenne and oil together in a medium bowl. Add dried pumpkins seeds and toss to coat well. Arrange in one layer on baking sheet. Bake until golden brown, about 20 minutes. Cool and store in air-tight container.
The heat of chile, spices of North Africa and earthiness of kale beautifully complement sweet butternut squash in this hearty ragout. Bright, rich and healthy, this recipe is easily prepared in 30 minutes making it a delicious option for a weeknight. If you prefer an even richer stew, Italian sausage or chorizo may be added. Most likely, however, you will find that the meatless version is substantial and satisfying enough to win over any carnivore. Be sure to serve the ragout with couscous to soak up the liquid.
Butternut Squash, Tomato and Chickpea Ragout with Kale and Couscous
Serves 4-6.
Extra-virgin olive oil
1 large yellow onion, coarsely chopped
2 garlic cloves, minced
2 red jalapeno or serrano chiles, stemmed, seeded, finely chopped
1 small butternut squash, peeled, seeded, cut in 3/4 inch cubes - about 4 cups
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 1/2 cups chicken stock, divided
1 - 14 ounce can crushed plum tomatoes with juice
1 - 15 ounce can chickpeas, drained and rinsed
Salt
3 cups kale leaves, tough stems removed, torn in pieces
2 cups couscous
Heat 1 tablespoon olive oil over medium heat in a deep sauté pan or stock pot. Add onion and sauté until beginning to soften, 2 minutes. Add garlic and chiles and sauté until fragrant, 30 seconds. Add butternut squash and dry spices; sauté 2 minutes. Add 1 1/2 cups chicken stock and tomatoes with juices. (The squash should be just covered with liquid. Add extra chicken stock if necessary.) Bring to a boil. Reduce heat and simmer, partially covered, until squash is tender but firm, 15-20 minutes. Add chickpeas and 1 teaspoon salt. Continue to simmer, 10 minutes. Stir in kale and simmer until leaves are wilted and bright green, 2 minutes.
While the ragout is simmering bring 2 cups chicken stock to a boil in a medium saucepan. Add couscous, 1 tablespoon olive oil and 1 teaspoon salt. Cover and remove from heat. Let sit 5 minutes. Fluff with fork.
To serve, spoon couscous into a bowl or shallow plate, leaving a well in the center. Ladle ragout into the center. Garnish with fresh cilantro or parsley leaves.
To prepare with sausage: As a first step, slice 8 ounces hot Italian sausage or chorizo into 1/2 inch pieces. Sauté in deep sauté pan until golden brown on all sides. Transfer sausage to a plate lined with a paper towel. Pour off all but 1 tablespoon rendered fat. Add onion and proceed with instructions above, substituting the sausage fat for the olive oil. Return sausage to the ragout with the chickpeas.
If you like this, you might like these recipes from TasteFood:
Sriracha Marinated Roast Chicken with Root Vegetables
Skillet Chicken with Rice and Vegetables
and these couscous recipes from the foodblog village:
Israeli Couscous with Butternut Squash and Preserved Lemons from David Lebovitz
Roasted Eggplant Couscous Salad from Dani Spies
Couscous Salad with WInter Squash and Cranberries from the Kitchn
Parmesan Couscous with Roasted Garlic, Toasted Almonds and Caramelized Onions from For the Love of Cooking
Earlier this year I was contacted by the Slattery Media Group in Australia to contribute to the cookbook "Foodies of the World" representing some of "the best of the web" foodblogs from around the globe. Not only was I flattered, I was humbled when I received my book in the post recently, to see that I was among a number of esteemed blogs that I admire and follow, including Oui Chef, Cooksister, Stonesoup, Herbivoracious, and Steamy Kitchen - plus so many more, too numerous to list here.
This is a beautifully produced book with an extensive list of international recipes. In addition to my two contributions for Chocolate Rum Raisin Bread Pudding and Rice Paper Shrimp Spring Rolls, you will find at least 100 other delicious entries for recipes such as Slow Roasted Pork Belly with Puy Lentils, Salted Caramel and Toasted Walnut Shortbread Bars, LInguine with Gorgonzola, Prosciutto and Spinach, and Dutch Stroopwaffels.
One of the most inspiring aspects of the book, to me, is the community it represents. Despite its breadth of geography, with featured blogs from near and as far flung as France, Turkey, Barbados and New Zealand, it drives home what I love about the world of foodblogging. Regardless of where we live, we are a united community of passionate foodies, eager to chronicle and share with our readers recipes and stories about food, families, and our cultures. As I like to say, no matter where we are, our home is where the kitchen is, surrounded by friends and family, cooking, eating and sharing food together. Welcome to our village.
You can find more details about the book and order a copy here.
And if you like this, stay tuned for another book release to be announced next week, to which I also contributed. It's been a busy autumn!
Coconut Blondies are the perfect antidote for a rainy weekend day. They are simple to make, kid-friendly and sinfully delicious. Filled with chocolate chips and flecked with coconut, these buttery rich squares will make you want to stay inside and bake. Make a batch on your own or with the kids, curl up on the sofa with a cup of tea and enjoy the sound of the rain outdoors. Bliss.
Coconut Blondies
Coconut adds a bright crunch to these chewy bars. Makes 48 1-1/2 inch squares.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups dark brown sugar
2 large eggs
1 cup unsalted butter, melted
2 teaspoons vanilla extract
3/4 cup unsweetened flaked coconut, divided
1 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 F. (180 C.) Butter a rectangular (13 x 9 inch) baking pan. Line bottom with parchment and butter parchment. Combine flour, salt and baking soda in a bowl and whisk together; set aside. Whisk sugar and eggs together in a medium sized bowl. Add butter and vanilla and whisk to combine. Stir in flour until thoroughly incorporated. Stir in 1/2 cup coconut and chocolate chips. Spread batter in pan. Sprinkle 1/4 cup coconut evenly over top. Bake until golden brown on top, 30 minutes.
If you like this, you might enjoy these TasteFood recipes:
Ginger-Spiced Molasses Cookies
or these treats from the foodblog village:
Gluten-Free Pumpkin Spice Bars from Gluten-Free Goddess
Caramel Apple Crumb Bars from Andrea Meyers
Lemon Bars from Joe Pastry
Peanut Butter Bars from Whiskblog
Fall season means baking with apples, and one of my favorite ways to bake with apples is to make a Tarte Tatin. I have posted this recipe before on TasteFood, but, dang, it's so good, I have to post it again. The method of making a Tarte Tatin is classic to which this recipe stays true, except in its use of a sour cream based pastry which I discovered years ago in Bon Appetit. The pastry is delightfully easy and quick to make with crisp and flaky results. So far, this season I have made at least 4 Tarte Tatins. With each rendition, they have gotten even better, and I would like to share a few small tips with you to ensure delicious results.
Tarte Tatin is an upside down fruit tart. Traditionally, apples are used, however pears, apricots, nectarines and peaches work well, too. The beauty of using apples is that they are firm and do not release too much liquid while cooking and remain relatively intact. To start, the apples cook in boiling butter and sugar until the liquid caramelizes. Cook the caramel until it turns a deep amber color. It shouldn't be too pale, nor should it overcook since it will quickly burn. Be sure to keep an eye on the caramel as it cooks, rotating the skillet to ensure even cooking. Once the right stage of coloring is achieved, remove the skillet from the heat and quickly top the fruit with the pastry. The pastry will begin to melt from the heat of the skillet, so be efficient, using a knife to push the pastry down between the sides of the skillet and the apples. Pop the skillet in the oven and bake until the pastry is a deep golden brown. It should be firm when tapped.
These simple tips, with a little practice and finesse, will transform apples, butter and sugar into a squidgy and caramelized fruit dessert. I can't think of a more rewarding practice - can you?
Apple Tarte Tatin
Serves 10-12
For the Sour Cream Pastry:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut in pieces
1/3 cup full fat sour cream
Apple Filling:
1/2 cup unsalted butter, room temperature, cut in 4 pieces
1 cup plus 2 tablespoons granulated sugar, divided
6 large Granny Smith apples, peeled, cored and halved
1 egg, beaten to blend, for glaze
Prepare Pastry:
Combine flour, sugar and salt in bowl of food processor. Pulse to blend. Add butter and pulse until butter is size of peas. Add sour cream and pulse until moist clumps form. Gather dough into ball, flatten and wrap in plastic. Refrigerate at least 2 hours. (Can be made one day ahead; refrigerate until use. Pastry dough may also be frozen up to one month in freezer before rolling. Allow to defrost in refrigerator overnight.) Remove pastry from refrigerator and let sit at room temperature for 15 minutes before rolling out.
Prepare Tart:
Arrange butter in bottom of large oven-proof skillet with sloping sides (preferably cast iron.) Sprinkle 1 cup sugar evenly over butter and pan. Cook over medium heat until butter melts, the sugar is partially dissolved and the mixture is bubbling, about 2 minutes. Arrange apples closely together, core-side up, in a circular pattern in the skillet. If necessary, cut remaining apples in quarters to fill in the spaces. Sprinkle with 2 tablespoons sugar. Set skillet over medium-high heat. Boil until a thick amber coloured syrup forms, turning skillet to ensure even cooking, about 30-40 minutes.
While the apple mixture is cooking on stove, preheat oven to 425 F. Roll out pastry on floured surface or parchment paper to a round shape to fit size of skillet. Remove skillet from heat. Lay pastry over apple mixture. Cut 3-4 slits in pastry. Brush pastry with some of the egg glaze.
Bake tart until pastry is deep golden brown and firm when tapped, about 30 minutes. Remove tart from oven and cool on rack one minute. Cut around edge of skillet to loosen pastry. Invert the tart onto a platter, using oven mitts. If any of the apples or caramel are stuck in the pan, remove with a knife and arrange on top of tart. Cool tart slightly before serving. Serve warm or at room temperature with dollop of whipped cream or vanilla ice cream.
If you like this, you might enjoy these recipes from TasteFood:Apricot Tart Tatin
Caramelized Pineapple and Mango Napoleon
Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce
or these tart recipes from the foodblog village:
Caramelized Nut Tart from Simply Recipes
Apricot Tarts with Frangipane from Savour Fare
Raspberry Chocolate Tart from Dianasaur Dishes
Brioche Plum Tart from Chez Us
It's amazing where you discover the darnedest things: Last week I discovered a recipe for Tomato Confit in the wilderness of a national park. I was on kitchen duty for my daughter's school outing to a Bay area national seashore. Each autumn the students spend several days immersed in nature, nestled in a camp high in the hills overlooking the Pacific. Kitchen duty is a full-time volunteer position. We rise before dawn and spend the day preparing 4 meals for 80 hungry children and adults. While it's hard work, it's great fun in a spectacular setting and rewarding to make the best food possible for all. This year we hired a kitchen manager, Sebastian, an alumni of the school who currently sous-chefs at the acclaimed Napa restaurant Oenotri. He was easily convinced to trade in his wine country chef whites and come to the beach for a few days to help out his old school.
One night for dinner we prepared an Italian themed menu which included a variety of pasta dishes. Sebastian made a tomato sauce as one of the accompaniments which consisted of heirloom cherry tomatoes, olive oil and salt. It's was simple and intense. The tomatoes cooked and broke down in a generous amount of oil for an hour or so, resulting in a thickened and rich confit. Delicious with pasta, for sure, yet extremely versatile, I wanted to experiment with the recipe and made a Tomato Confit at home this week. I made a large batch, so I could divide it up and freeze for later use. I saved one cup and used it as a topping for crostini. I think I'll use my next batch as an extra ingredient in a cheese fondue. I suspect it will be delicious - I'll be sure to let you know how it turns out.
Tomato Confit
Cherry tomatoes may be substituted for heirloom cherry tomatoes. Makes 4 cups.
4 pints (about 4 pounds) heirloom cherry tomatoes
1 cup extra-virgin olive oil
2 teaspoons sea salt
1/2 teaspoon sugar, optional
Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all the tomatoes have broken down and sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar.
Crostini with Goat Cheese and Tomato Confit:
Cut 8 - 1/2 inch slices of a baguette. Brush slices with olive oil and bake in a 400 F. oven until golden brown, 10-12 minutes. Stir 1/2 cup fresh goat cheese, 1 minced garlic clove and a pinch of salt and freshly ground black pepper together in a small bowl. Spread goat cheese on each baguette. Top with a teaspoon of tomato confit. Garnish with rosemary sprigs.
Pasta with Tomato Confit:
Bring 1 cup tomato confit, 1 cup heavy cream, 2 rosemary sprigs and 1 teaspoon freshly ground black pepper to a simmer. Cook 10 minutes until slightly reduced. Remove rosemary sprigs. Toss with 1 pound freshly cooked penne and 1/2 cup grated Parmegiano-Reggiano cheese.
If you like this you might enjoy these recipes from the village of foodblogs:
Fennel Lemon and Garlic Confit from the Kitchn
Red Onion Confit with Port Wine from Delicious Days
Sweet Pepper and Onion Confit from Just Bento
Chorizo Caramel Confit from Seattle Food Geek
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