Artwork by Jacob

Artwork by Jacob

Friday, August 19, 2016

French Fridays - Tomato Mustard Tart

My neighbor brought me over a bag of tomatoes from his garden, a nice summer surprise. My husband made a batch of marinara sauce but I had my eye on this tomato- mustard tart from Around My French Table by Dorie Greenspan. 

I had made the other version of Gerard's Mustard Tart with carrots and leeks twice already. The reviews of the tomato version were good so I was looking forward to making it. It was delicious and I do like it better than the other one. The sweetness of the tomatoes pairs with mustard quite well. I think this will be a new summer favorite.

I am continuing on my journey of cooking my way through Around My French Table by Dorie Greenspan sans group. The recipe is available from NY Times.

Tuesday, August 9, 2016

Philadelphia Blueberry-Corn Tart

I am an Olympic enthusiast. I enjoy seeing the best realize their dreams. This Philadelphia Blueberry-Corn Tart from Baking Chez Moi would do nicely for a patriotic dessert commemorating the start of the Olympic games.


I have burned many a crust, so I have learned to use a lower temperature 375 degrees and less time. I now have it down to a science and the crust was perfect. The cream cheese filling was easy and delicious. I think I could have cooked the blueberry mixture a little longer, it was a bit thin. I also thought the amount was too much, I would use less next time. But the combination of fresh and cooked ingredients was good. I enjoyed my patriotic dessert.

I received that commemorative medal while performing in the opening ceremonies of the 1984 Olympics. For those of you old enough to remember I was one of the dancers and balloon holders.

Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head over to Tuesdays with Dorie.

Tuesday, July 26, 2016

Summer-Market Galette

"We like the things
that summer brings.
It brings the sun.
It brings the heat.
It brings the things
we like to eat."
Summer by Alice Low, Roy Mckie
I have quoted one of my favorite childhood books for this summer-market galette. So many nice things about summer including all the fruit. Galettes are easy to make and easy to enjoy. This summer market galette includes plums, apricots, nectarines and blueberries. Dorie has a galette recipe on her website and I encourage you to make one with whatever fruit is available in your neck of the woods.

Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head over to Tuesdays with Dorie.

Tuesday, July 12, 2016

Cornmeal and Berry Cakes

This month on Tuesdays with Dorie we have selected two summer fruit desserts. This week I decided to make the Cornmeal and Berry Cakes from Baking Chez Moi. 

The recipe calls for raspberries but I substituted blueberries and I think any berry would work well in these cakes. This recipe came together quickly and easily from ingredients I had on hand. Everybody loved them. I opted not to make the lemon drizzle glaze as my life is sweet enough being in a baking group.

Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head over to Tuesdays with Dorie.

Monday, July 11, 2016

Rice Pudding, Strawberries and Spiced Hibiscus Syrup

In June, Tuesdays with Dorie baking group made this rice pudding. I finally had a chance to make this recipe. I voted for this as I have a pudding and rice lover in my house.
Making pudding from scratch is a labor of love as it involves stirring for almost 40 minutes but the wait is well worth it. This pudding was delicious with Arborio rice, whole milk, sugar and vanilla bean. I substituted blueberries for the strawberries which tasted just fine. Don't skip the spiced hibiscus syrup as it really elevates the dish.

Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head over to Tuesdays with Dorie.

Tuesday, June 28, 2016

Rose Fraisier

"Fraise means strawberry and Le Fraisier is the French cake that celebrates the fruit". I ended up making a strawberry cake as I did not have the rose syrup and rose extract needed for this recipe.

This was a show stopping cake and my guests were impressed. I am glad that I was able to review the comments concerning this cake as it made my job that much easier. I spread this recipe out over two days. I baked the cake and made the filling the day before serving. I also heeded advice from fellow bakers and let the filling set with the gelatin for a while in the refrigerator before assembling the cake. I also tried to use parchment paper around the cake to keep the filling set. I refrigerated the cake a few hours and then glazed the cake with the jelly right before service. The only issue I had was cutting this cake. I was only able to get one piece that actually stayed as a cake slice. All the others fell apart as soon as I tried to serve it but my guests did not care as it tasted great.

Update: We only ate half the cake and I refrigerated the other half. The next day when I sliced the cake the pieces came out perfect. I think this needs a long refrigeration time after it is assembled. And it still tasted good and was not soggy.
This recipe is available from Dorie's website and Baking Chez Moi by Dorie Greenspan. Tuesdays With Dorie is an international baking group working our way through Dorie's cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head on over to Tuesdays with Dorie.

Monday, June 20, 2016

Yogurt Parfaits with Blackberries and Vanilla

Fresh and fruity is the theme this week at I Heart Cooking Clubs. I chose these yogurt parfaits as blackberries are in season. 
To macerate the berries you add seeds of half of a vanilla bean to 1/4 cup of sugar and blend with your fingers. Add two cups of blackberries and one cinnamon stick and let sit for 35 minutes to one hour. Divide the berries between 4 glasses and top the berry mixture with 2/3 cup of plain yogurt. I did not have 10 ounce jars as the recipe calls for so I had leftover macerated berries as it would not all fit. We enjoyed these on a hot summer day.
The recipe is available on page 199 of Good Food, Good Life.