Rustic Tarts So Easy A 4 Year Old Could Make It.

Published on October 8, 2009 in food and recipes. 2 Comments Tags: , , , , , , , .

I love our Farmer’s Market.  We bought a flat of strawberries this week.  They are so delicious.

Strawberry Tart

Izzy hand picked a big pile for our tart.  She carefully checked each one, turning it around and around, making sure they were the right ones, red and delicious.

Strawberry Tart

We poured our cut strawberries onto the rolled out dough.  She folded the edges of the dough over the strawberries. And we popped it in the oven.

Strawberry Tart

This was totally delicious, and so easy a 4 year old could make it (with a little help from mom).

Rustic Strawberry Tart

Tart Crust

  • 2 3/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1 egg separated
  • 1/4 cup granulated sugar
  • 4-5 tablespoons ice water

Filling

  • Lots of fresh strawberries, sliced

Preeat oven to 400F.

Put flour, butter, egg yolk and sugar into the food processor and pulse until the mixture turns into little balls, like course meal.  Slowly add the cold water until the mixture forms one big ball.  (Watch the amount of water you put in, too much and the dough gets too wet).  Remove ball, wrap in plastic and place in the refrigerator for at least 30 minutes.

If you don’t have a food processor, you can do this by hand too! Make a mound of flour on a work surface, then make a well in the center of the mound and put the butter, egg yolk, sugar, and 3 tablespoons of the cold water into it.  Mix the ingredients in the well with your fingertips, then begin incorporating the flour in until the mixture has the consistency of coarse meal. Add 1 tablespoon water and continue to blend, adding water 1/2 tablespoon at a time as needed to form a workable dough, gathering it into a ball. Add a little flour to the work surface and knead the dough two or three times with the heels of your hands. Take care not to over knead. Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Remove the chilled dough and place on a floured work surface.  Roll out to desired thickness and size.  Brush egg white over entire dough surface.  Pour cut strawberries onto the center of the dough.  Fold edges up over strawberry hill.  Brush egg whites over the dough edges. *Optional, sprinkle entire tart with sugar (we did not and it was just fine!)

Place tart on flat sheet.  I lined mine with parchment paper.  Cook for 30 mins until crust is a golden color.  Let cool for about 15 minutes before cutting.

We used just plain fruit for the filling, nothing else, and it was perfect for us, not too sweet.  We’ll be making these tarts with the fruit we get each week from our Farmer’s Market, and it’s something Izzy can do a lot of by herself, pick the fruit, pour the ingredients, pulse the food processor, roll the dough, brush the egg whites, fold over the dough, and of course, eat it.

Aunt Ellie’s Beer Bread

Published on October 7, 2009 in food and recipes. 1 Comment Tags: , , .

Beer Bread

I remember the large black wood cook stove in our kitchen in our farmhouse growing up.  It heated our whole drafty 200 year old log cabin farmhouse throughout those cold Bucks County winters.  It kept us warm and cozy.  Mom also cooked on it. And in it.  One of our most favorite treats was beer bread.  OH MY GOODNESS.  It smelled so good, it just filled the house with bready sweetness.  We’d stand there and wait for a whole hour, checking on it constantly.  Finally, it would be done and come out of the stove.  I’m sure we had to wait 15 minutes before we cut into it, but I remember the hot slices all steamy, in my hands, then gone!  The bread never made it to the table.  The butter was close by, and spread on each slice.  HEAVEN.

If you haven’t made beer bread before, you are missing out.  Seriously.  It is a simple and amazingly delicious treat.  You will eat it standing up at the oven hoping it has had enough time to cool off so it doesn’t burn your mouth. Super delicious alone, but some butter makes it even more delish!

Aunt Ellie’s Beer Bread

  • 3 cups Self Rising Flour*
  • 3 tablespoons Sugar
  • 12 oz beer
  • pad of butter
  • sesame seeds

Preheat oven to 375F.  Put a healthy pad of butter in a 8″ loaf pan and place in the oven so the butter melts in the pan.  Mix the flour, sugar and salt in a bowl.  Pour in the beer.  Mix together so dry ingredients are no longer dry.  Carefully remove hot loaf pan, sprinkle sesame seeds over the melted butter.  Pour in the dough.  Bake for 45-60 mins.  Bread should be crispy on the outside and moist and chewy on the inside.

*Don’t have self rising flour? You can make your own: for this recipe:

3 cups of Flour, 1 teaspon Baking Powder, 1 teaspoon Salt

Notes:

3 tablespoons of sugar makes this bread pretty sweet.  If you want a less sweet bread, try 1 tablespoon of sugar.

It all started….

Published on October 4, 2009 in birthdays, craft, Creating, family, Iz Sewing and sewing with kids. 1 Comment

when she was mad and she slapped my arm.  Hard.

Ouch.

I let her know that it hurt and it was not ok to hit me or anyone else.  She did it again.

I told her the same thing again and let her know that there would be absolutely no movie tonight.  You see, we have a bit of screen time before bed time.  It’s our way of slowing down a bit before getting into bed and reading books.  Not long, but long enough to sit still.

But not tonight.

You know if I could spend the rest of every minute in my life sewing or making something I would.  So what did we do instead?  We got out the fabric box and sewing machine.  In a few days it would be cousin Siena’s 2nd birthday, and what were we going to make her? (our goal is to make as many, if not all, of our gifts).  Izzy wanted to make her a doll.  GREAT!  Let’s draw a picture of what we should make, no mom, I don’t need to.  (So me before I decided I had to absolutely plan everything out.)  Ok, I could do this without a plan…so first we looked at the fabric and she suggested we start with a triangle.  I cut a triangle (on the fold).  Then I cut out rectangles for arms or legs.  I got out the bag of feathers and Iz sat at the sewing machine.

Sewing Project

Sewing Project

Once the body was all stitched up, I cut circles out and she worked on the eyes.

Sewing Project

Sewing Project

Voila!  Siena’s Owl.

Siena's Owl

I was pretty proud.  She was too.  We had so much fun together (we always do…).  She loves to make as much as her mom and dad do.

MMMMMMM Pumpkin Soup

Published on September 21, 2009 in food and recipes. 2 Comments

You know, I’m not quite ready for summer to be over. Perhaps because I’m dreading rainy days, I much prefer the sun. I really like the sun and the heat, and I really like being able to open my windows and let the warm breeze wash through the house. Oh summer, where did you go?

That’s not to say that Autumn doesn’t have a wonderfulness that I love. I love the changing of the leaves, the crispness in the air, the smell. I’m excited about my sweaters and thinking of making a new poncho (LOVE THEM). And well, the food is of course, fantastic.

I got very excited about a Pumpkin Soup recipe I found, and turned it into my own.

Pumpkin Soup

(adapted from SmittenKitchen – be sure to click over, the pictures are so beautiful)

I think making this the day before you want to eat it really makes it a more flavorful soup.  I had to change this from my inspiration, as I didn’t have the same ingredients on hand.  The pumpkin (the variety escapes me!), is not a pie pumpkin and has green seeds.  I was really worried that it was not the “right” kind, but was actually perfect!  When I picked these up at the Farmer’s Market, she told me she’d actually never cooked this kind before!

1 small pumpkin (with nutmeg and olive oil)  or you can use a can of pumpkin puree
1lb dry beans, soaked and boiled until ready to eat
1 28oz can plum tomatoes
1 red onion, sliced into smiles
8 garlic cloves chopped
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups vegetable broth
1/2 cup red wine
1 cup dried mixed mushrooms (I used the wild mix from Found and Foraged Edibles, which I can get at my local farmers market)
3 to 4 tablespoons red wine vinegar

Garnish: sour cream or greek yogurt and coarsely chopped lightly toasted pumpkin seeds

Make the Pumpkin Puree. Wash the pumpkin, slice the top and bottom off, cut into quarters, scoop out the guts (save these). Sprinkle with nutmeg and olive oil and place in a pan on one side.  Place 1/2 the red onion and chopped garlic under the pumpkin slices.  Sprinkle with Olive Oil.  Roast at 400F until tender, about 45 mins.  Remove and let cool slightly.  Scrape the roasted flesh off the skin.  Combine the pumpkin flesh, roasted onions and garlic in the food processor.  Puree.  Pour into another bowl.  Set aside.

Chop mushrooms into bite sizes. Put into a bowl, cover with boiling water.  Let sit for about 10 minutes.  Set aside.

In a food processor coarsely puree beans and tomatoes. Set aside

In a soup pot cook onion, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean and tomato puree. Stir in broth, pumpkin, mushrooms, and wine until combined and simmer, uncovered, stirring occasionally, for about 30 mins, until it thickens up.

Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with greek yogut or sour cream and toasted pumpkin seeds.  (To toast your pumpkin seeds, preheat oven to 375F, rinse and remove all the pulp.  In a bowl pour a bit of olive oil and some salt.  Spread mixture out in a single layer on a cookie sheet.  (I did this, but on top of parchment paper).  Sprinkle with a little bit more salt.  Put in the oven.  After 10 minutes, stir up the seeds.  Cook for about another 10 minutes.)

Happy Birthday RobRoy!

Published on September 21, 2009 in birthdays, family, food and recipes. 1 Comment Tags: , , .

Happy Birthday!

(photo taken by Michelle Taylor)

It’s been a while, but we finally got around to celebrating Rob’s birthday.  I missed his 39th, I was in NYC for work.  I missed his 40th (YES  I KNOW…I AM TERRIBLE!!)  I had just moved to Seattle a few days before.  I returned from China the morning of his 41st (and he worked that night anyway…)  But with our BFFs and family in town, we decided to do it right.

So, well, you know me, I searched and searched for a cake recipe.  Now, if you have been to The Old Creamery Grocery in Cummington, MA, then you are familiar with Perry’s AMAZING CHOCOLATE CUPCAKES.  Sheesh, I sure do miss them.  This recipe comes close, but not quite the same.  It will do, now that I’m over 3000 miles away.

Chocolate Cake Recipe

(from Epicurious.com)

  • Shortening, as needed
  • 2 cups all-purpose flour, plus extra for the pans
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (6 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole milk

1. Preheat the oven to 350°F.

2. Lightly grease the bottom of each cake pan, then line it with waxed paper or parchment paper and grease and lightly flour the bottom and sides. If you are making cupcakes, line the cups with paper liners.  (I highly recommend lining the pans with parchment paper.  I was amazed how easily the cakes came out of the pan).

3. In a medium bowl, whisk together the 2 cups flour, the cocoa powder, baking soda, baking powder, and salt.

4. Using an electric mixer on medium to high speed, beat the butter in a large bowl for 30 seconds. With the mixer on medium speed, gradually add the sugar, about 1/4 cup at a time, beating each addition 3 to 4 minutes or until well combined. Using a rubber spatula, scrape down the sides of the bowl; continue beating on medium speed for 2 minutes more, until the mixture is smooth and creamy. Add the eggs 1 at a time, beating for 30 seconds after each addition. Beat in the vanilla extract.

5. With the mixer on low speed and beating until just combined after each addition, beat the flour mixture into the butter mixture in 3 additions, alternating with 2 additions of the milk. With the mixer on medium to high speed, beat the batter for 20 seconds more.

6. Using a rubber spatula, spread the batter in the prepared pans. Unless your project directions indicate otherwise, fill round, square, rectangular, or shaped pans two-thirds full; fill cupcake cups two-thirds full. Bake the cake(s), 350 for 25 -35 minutes; each cake is done when a toothpick inserted in the center comes out clean.

7. Transfer the cake in the pan to a wire rack. Cool in the pan for 10 minutes, then invert onto the rack, lift off the pan, and peel off the waxed paper. Let the cake cool completely on the rack. Remove cupcakes from the pans after cooling for 15 minutes.

Vanilla Cream Cheese Icing

(from Epicurious.com)

  • 12 ounces cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar

Using electric mixer, beat 12 ounces cream cheese, 1/2 cup butter and vanilla extract in large bowl until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.

Happy Birthday!

(photo taken by Michelle Taylor)

Gazpacho Makes My Summer

Published on August 3, 2009 in food and recipes. 2 Comments Tags: , , , , , .

(I promise to post photos later!)

I really can’t remember the first time I ate gazpacho.  But I feel like I’ve loved it for a long time, and when I see lovely ripe tomatoes at the Farmer’s Market and it’s so stinkin’ hot, I have to make gazpacho.

I love it for a bunch of reasons.  I love being able to taste every single vegetable in each bite.  I love how it chills me right to the core.  And I love when it’s so spicy my eyes water.

After looking through a bunch of recipes, I made my own.  Mind you, this is not traditional, so you won’t find bread in this soup, but you will find seasonal ripe veggies.  If they aren’t ripe or local, they just aren’t worth eating.

Enjoy!

  • 4-6 large tomato chopped  – 1 cup put aside
  • 1 large cucumber – peeled and chopped – 1 cup put aside
  • 1 large red onion – chopped
  • 3 large stalks of celery – chopped – 1 cup put aside
  • 1 yellow pepper – chopped – 1 cup put aside
  • Cilantro (amount to your liking) – chopped
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Olive Oil
  • 1/4 cup Lemon Jiuce
  • 4 cups Tomato Juice (I use V-8, seems to have the most real food ingredients)
  • Salt and Fresh Ground Pepper
  • Hot Sauce

    • Makes about 8 servings.

Put chopped veggies and cilantro in a blender or food processor and pulse to desired consistency.  I do it just a wee bit of processing, I like to chew this soup and taste each vegetable in each bite.

Pour into a non-reactive bowl, add the Red Wine Vinegar, Olive Oil, Lemon Juice, Tomato Juice, salt and pepper / hot sauce to taste and mix together.  My blender and food processor aren’t big enough to hold it all, but if they are, you can put it all in and blend away.

I’m thinking about other gazpachos.  I’ve had a beet gazpacho that was so amazing I just can’t forget about, and it might be my next gazpacho….

There is LOVE in Pavlova…

Published on August 1, 2009 in food, recipes and Uncategorized. 0 Comments

Berry Pavlova

I first saw this in the fabulous food site – PlatetoPlate.com.  Then I saw a version in The Kitchn and thought, this must be a SIGN!  And I had to make it!

Berry Pavlova

This whipped up nicely.  The blackberries were picked on the way to school yesterday, surprisingly they made it another day, and I thought this would be the perfect ending.

Berry Pavlova

It was much lighter than I thought it would be, and the hard crust was nice and chewy.  And the whipped cream and berries, my, oh, my.  We all loved it.

Berry Pavlova

I was so excited to try this.  I was completely inspired by Plate to Plate’s version, but didn’t have enough ingredients on hand, so The Kitchn version worked nicely. I am looking for an excuse to make this again, I think it’s the perfect dessert.

Here’s how I made it: (from The Kitchn)

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • big bowl of the freshest (and most local) berries or fruit you can find

Preheat your oven to 275F.  Line a cookie sheet with a sheet of parchment or one of those fancy silicone cooking sheets.

With a hand mixer, beat the egg whites, when the egg whites get a little bubbly, mix in the cream of tartar.  When the egg whites firm up a bit more to soft peaks, add the sugar in slowly.  When you’ve got firm peaks, you are done.

Pour the meringue onto the parchment.  You can do one big one, or a bunch of little ones.  I made just one and it was about 3-4 inches high and just shy of the width of my sheet.

Bake for 45 minutes.  Turn your oven off and let the meringue sit in the oven until it is completely cool.

Right before serving, whip up your heavy cream.  Spread onto the cool meringue, cover, with berries.

My notes:

  • We ate this the same day I made the meringue, while it is hand downs one of  the most delicious things I’ve made, I think another day hardening up would have been better.
  • I’m glad I didn’t add any sugar to the whipping cream, the meringue is pretty sweet.
  • For just the 3 of us, this was too much, so the next time I make it, I’ll make 2  or more, so I can store what we won’t eat in one sitting in an airtight container.
  • I think next time I’ll try 1/2 granulated sugar and 1/2 confectioners sugar.  Just wondering how it would be different.
  • I love it with the berries, and I’m trying to think of ways to make it every season.  I love Plate to Plates toppings that include hazelnuts, berries, caramel and mint.  YUM!
  • This also totally reminded me of Angel Food Cake, glad I can make something like it without the pan.

YAWP…

Published on July 12, 2009 in cool ideas, Cool Mom Doing Cool Things, Creating and creative spaces. 0 Comments Tags: .

I know of this fabulous little school doing amazing things with their kids.  (I am so lucky.)

Last week for class, they went into the woods.  The kids stood on a tree stump and yelled out their poetry.

When was the last time you did that?

Read more about it here.

I’m Still Here, I’ve Just Been Traveling…

Published on July 12, 2009 in China and travel. 3 Comments Tags: , .

I know.  I know.  I totally know.

I don’t know if I told you, but I’ve got this really wonderful job, and I get to travel.   I’ve been to China 3 times in the last 3 months.  I absolutely love it.  There’s certainly the adjustment.  Spending this much time away from my family is hard, and it’s hard to be able to talk to each other every day, sometimes there is no internet connection (even when they claim there is!)

30,000 Miles Away

I love this picture.  I keep it on my work computer when I’m traveling so I can stare at them.

On my most recent trip, I flew into Beijing.  Those little rectangles down there are green houses.  They are ramps made of dirt, with a wooden frame, then covered in plastic.  I’d see these everywhere in the country when driving around, and I could not figure out what these mounds were?

Flying Over Beijing

When I visit the country side, food is grown everywhere.  There are no yards with grass, there are yards with vegetables.  The banks of the rivers are covered with mustard greens.  Tea bushes are everywhere.  Everything is symmetrical and planned.  You can eat everything.  It’s breathtaking.

I also spend quite a bit of time in airports.  Here’s the Beijing Airport, on my most recent trip, it took me 30 hours to get home.  I had to change my flight, then the lovely airlines canceled my ticket for one leg, and voila!  30 hours of travel time.  I must have walked miles in this airport, I don’t know what the shop ladies where saying, but there sure was a lot of giggling and waving.

Beijing Airport

I am totally amazed by the driving and commuting in China.  There is a lot of bike riding and scooter riding.  Lots of trucks and motorized cart buggy thingys, with people hanging on, sitting on top of piles, and barely any helmets.  I’m not sure if there are driving regulations, I think the lines on the roads are suggestions, you are supposed to line the center of the car up with the white dotted line.  I can’t tell you how many times I covered my face with my hands, I just couldn’t look!  But I’m still alive!

Zibo City, China

Lots of school kids, here, in their uniforms coming back from lunch.  The little little kids are usually brought to school by their moms on their scooters or bikes.

School Kids in Zibo City, China

Ahhh, the grocery store.  Wow.  My palette is so limited.  I’m ok with that!  I’ll try some new things.  I did eat pigeon soup.  Well, I sipped the broth.  The leg sticking out of the soup at me was enough to make me pass out.  Plus, being a NYC girl, those things are rats with wings (sorry Bert on Sesame Street, but seriously), I just couldn’t take a bite of that pigeon leg.  Call me crazy…

But the grocery store is an incredible place.  I saw this and naively asked if this was the pet section.  I got a big laugh, no this is for dinner.  What I love about the food in China, is that everything is prepared fresh.  All animals and fish are kept alive until it is time to eat them.  The fruit and veggies are all local, so they come right from the farm.  There are some processed foods, but hardly any.  I have totally enjoyed eating in China.  There are definitely some things I won’t eat, but I’ve been brave and tried things I normally wouldn’t and liked it!

Taixing City, Grocery Store

I meet a lot of really wonderful people on my trips.

Taixing City Ice Cream Break

Here I’m with my lovely hosts for the week.  We accomplished tons, ate good food, went to the disco (oh, that’s a WHOLE nother post…), and I taught them some English while they taught me some Chinese.

Anyway, I’m still here.  I’m still cooking, and have a sewing project cut out on the table.  What have you been up to?

Tomato Fennel Soup

Published on March 15, 2009 in food and recipes. 4 Comments Tags: , .

Tomato Fennel Soup

I don’t know about you, but whenever we have friends over for a meal, I experiment.  I have big ideas about food, and I see these special visits as the perfect opportunity to try something new.

I love tomato soup.  I love tomatoes.  I love fennel.  When I found this recipe, it was just perfect.  I made a big batch in the slow cooker.

Now, I did use store-bought canned tomatoes.  I know.  But the “fresh” tomatoes in the store have not been kissed by the sun.  But this had Rob and I both talking, we figured if we canned enough tomatoes this summer for the year, that would be a good thing.  Since we use tomatoes and tomato sauce in almost EVERYTHING, we figure 100 servings would get us through the year.  Ok Mom, how many tomatoes is that?

I started the day before, and roasted the fennel, then poured the fennel into the slow cooker with the tomatoes, broth and lemon juice, cooked is slowly for 4 hours, then let it sit over night.  When I tasted it this morning, I was so disappointed.  I tasted canned tomatoes.  OF COURSE!!!  ugh. I didn’t taste the roasted fennel that smelled so good the night before! I pureed the soup, added white beans and salt and pepper.  Still tasted like canned tomatoes.

Then, I made the Gremolata.  HOLY MOLY!  Such a bite!  Amazing.  This would surely save my soup.  And it did.  So delish.  I served the soup hot, but it could certainly be served chilled.  A total keeper, and it will be incredible at the height of tomato season.

Enjoy.  From Epicurious.com

I added white beans.  Served it with an asparagus and roasted garlic quiche and a lovely salad.  Brownies with salted caramel ice cream for desert.  YUM!

Soup

  • 2 tablespoons olive oil
  • 2 cups finely chopped fennel bulb
  • 1 28-ounce can Italian-style tomatoes, drained, juices reserved
  • 2 2/3 cups chicken stock or canned low-salt broth
  • 1/4 cup fresh lemon juice

Gremolata

  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fennel fronds
  • 4 teaspoons minced garlic
  • 1 1/2 teaspoons grated lemon peel

For soup:
Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For Gremolata:
Mix all ingredients in small bowl.

Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.