You could call it a pastry or a white pizza but I like the way Tuna Feta Tart rolled off the tongue. And it’s my recipe so I get to call it what I like. I didn’t use puff pastry or phyllo often when I lived in the U.S. If my memory is correct it used to be frozen. Here they are both in the cold food section with all … Continue reading →
Did I mention I was getting creative with pumpkin? They’re so big….. They don’t look that big until I cut into them, They are almost solid flesh, The center cavity is only 3 of 4 inches across so a ten pound pumpkin produces a lot of veg. This is what we had last weekend for first courses. I can buy small, 5″ squares of puff pastry, 4 to a package, … Continue reading →
The acorn squash are coming to an end and I’m starting to get creative with the last few. This as much a guide / idea as an actual recipe. Little puff pastry tarts can be topped with anything and make a great first course. Make them bigger for a light lunch or smaller to serve with drinks. Make them red or white or even sweet for dessert. Puff pastry will … Continue reading →
Puff pastry makes wonderful ‘tarts’. The asparagus and green garlic are blanched quickly first. Then it’s just assemble and bake, for an easy but impressive first course. Asparagus and Green Garlic Tarts Total time: 25 minutes Ingredients: 6 slim asparagus spears, roll cut into small pieces 3 green garlic, roll cut into small pieces, including greent tops 2oz (60gr) aged goat cheese, thinly sliced 6 cherry tomatoes, cut in half … Continue reading →
I had an extra leek in the house (didn’t need it for the lasagne) and I had one, last, small acorn squash left. A little tart seemed like just the thing. You do remember I’m rather fond of Small Plates.… Leek and Acorn Squash Tarts Total time: 45 minutes Ingredients: 1 small acorn squash, cut in half, seeds removed 1 small leek, sliced 2 tsp olive oil 1/4 cup creme … Continue reading →
Warning: serious and / or thought-provoking post to follow. Read at your own risk. But first….. A few weeks ago I saw a great recipe, somewhere, on a blog, that I, of course, bookmarked…. Or so I thought. It was strudel-like, made with acorn squash, ricotta cheese and pine nuts. I decided to make it. I couldn’t find it I have no idea where I saw the recipe – if … Continue reading →
A year ago we were getting ready to leave for our reunion in Italy. While we were in Italy, I bought some truffles. When we got home, I put them in my pantry and admired them often. It was time to use them (Ya think?) I wanted something creamy, something mild, to let the truffle be the star. I mashed half of a ripe avocado with a bit of … Continue reading →
