Gougères (Cheese Puffs)

Cheese puffs. Need I say more? Okay, maybe a little. I've been wanting to make pate a choux for awhile. It's a versatile dough that can be used for savory or sweet treats (cream puffs anyone?) I prefer savory, and had some gruyere in the fridge and made my version of David Lebovitz's gougères. I made mine about the size of a donut munchkin, so I ended up with half the batch than his recipe, and within a few minutes out of the oven, they were almost gone.

Tomato Tart Take 2

For someone who once said she hated tomatoes, I've been buying them a lot this past summer. They're growing on me. I think it's to blame on a first bad experience with a watery, flavorless tomato as a child who mistook it for watermelon, bad watermelon. So the idea of watermelon tomato salad kind of disturbs me. I like tomato sauce (homemade), sundried tomatoes, salsa, so what's the deal? I figured with all the flavorless tomatoes out there, I've only liked them when the flavor is concentrated enough to be what a tomato should be - acidic and sweet at the same time. And so I must cook them.

This is a second attempt at my tomato tart from two posts ago. The crust is exactly the same but I didn't take any short cuts this time and it came out completely different - that is to say, what a tart crust should be. After skimming through a long article on how to make pie crusts, I learned that to make a flakier crust, you need to mix in the water by hand. Last time, I cheated and cut the butter into the flour with the food processor, and just poured the water/egg in til the dough formed. But that resulted in a dense, albeit, tasty crust that was more like a cookie than pastry. This time, I still used the food processor to cut the cold butter into the flour, but removed to a separate bowl to mix in the water. And with my fancy new non-stick tart pan, I successfully made my first tart crust. To make things interesting, I changed up the filling with pesto, gruyere cheese and tomatoes and it was like a fancy pizza. Who would've known I'd be drooling over tomatoes.

Chicken and Rice for the Soul

I bought a giant family pack of chicken breast this weekend to make soup for a cold that snuck up on me Friday night. The soup was good, flavorful and comforting. The most soothing part of making it, I think, was sitting around actually relaxing while my first homemade stock simmered away. I followed some of Barefoot Contessa's recipe, minus the whole chicken, since bone-in skin on chicken breasts were cheaper. And my cold is gone! Coincidence?

With about 3 pounds of chicken left, I was worried I wouldn't be able to use it up in time. Then it hit me, of course, chicken and rice! The infamous late night meal of clubbgoers found almost everywhere in New York, but non-existant anywhere else. Within the past year, more recipes have popped up on the internet for a dish that can't be found anywhere but a New York street cart. I tried out a recipe I found on Huffington Post because it had tons of spices which would mean tons of flavor. It was very tasty, especially the yogurt based "white sauce," but I didn't use dark meat like the streets cart do, and did not marinate overnight, two things that I think would have made my dish taste even more authentic. Something to try next time! And find a recipe for the hot sauce. Not to say it was all for nothing, because there are no leftovers today.

Tarts

It's been a little while, so excuse me as I bombard you with photos of food! I finally started using my food processor, so recipes that I've been collecting that called for one have been on the top of my list. Above is a free form tomato tart from David Lebowitz's blog. It was my first "tart" dough and came together SO easy with a food processor. I am in need of a tart pan, so I made it free form as he suggests. It was very tasty with some heirloom tomatoes from the Union Square Farmer's Market, and the dough was still crispy despite the tomatoes sitting on top. My only qualm was the crust wound up being more like a cookie crust than the flakier one you might expect in a tart.



The second photo is my version of the classic quiche lorrraine adapted from Smitten Kitchen. The dough was similar to the tomato tart, but was harder to handle as it kept crumbling when I was putting it in the pie plate. It also came out more cookie-like and dense, possibly a result of over rolling the dough. It was pretty tasty considering 1) I substituted organic skim milk for the usual heavy cream and 2) I forgot to put the cheese (gruyere) IN the egg mixture so wound up sprinkling it on top near the end. I think next time, I'm going to have to give in try the heavy cream...



Lastly, after a semi-successful first quiche attempt, I tried this insanely easy plum clafouti recipe. This was my first clafouti and thankfully, does not require a tart crust, and it came out great. All you have to do is slice the plums, and mix the rest of the ingredients in one bowl, pour over and pop into the over for about an hour, and voila! It looks much more impressive than the effort and made me feel a bit better about the quiche lorraine faux pas of earlier in the day.

Lahmacun (Turkish Lamb Pizza)

Sorry it has been too long! I don't know where the summer has gone. We still have days here in New York that almost hit 90 degrees, yet the early morning chill in the air has started, which no matter how old I get, still makes my stomach slightly queasy with the memory of starting a new school year. To ease that discomfort, I watch Anthony Bourdain before I go to sleep, and one I have on replay is his Istanbul episode. Not good to watch late at night when you have no access to shish kebob, donar kebab, fried cheese and one I was dying to try: lahmacun (or lahmajoun). After an hour of recipe searching on the web, compared with what ingredients were in my kitchen, I chose this recipe. It looks like a lot of ingredients, but they're all easily found in your local supermarket. The dough is easy to make, although I would suggest adding a pinch or two of salt to the mixture, because while it came out cripsy, there wasn't much flavor to it. The meat mixture was nice and well rounded, but I added some extra hot sauce to mine.

As a condiment to slather on top, I mixed together a quick yogurt sauce. I used a 6 oz. container of plain greek yogurt, a tablespoon of chopped parsley and two cloves of garlic - minced. Something I would definitely make again in the future, though I'd rather try the original in Istanbul.

Ginger Syrup & Homemade Ginger Ale

I first saw ginger syrup at a booth at the Brooklyn Flea. I was really tempted by it's neat glass bottle, but after learning how simple it was to make and hearing the $10 price tag, I thought, why can't I make this myself?

So with the air conditioner blasting, I decided to try my hand at some homemade ginger syrup. It was very easy, with only three ingredients and at the end I had half a wine bottle of some yummy syrup to make homemade ginger ale! It would also be great used in cocktails, which I am looking forward to experimenting with.

Recipe:

Approx. 6" hand of ginger

1 cups sugar

3 cups water

Chop the ginger (you can leave the skin on) roughly, and combine with the water and sugar in a heavy saucepan. Bring to a boil and simmer for 20-25 minutes. Cool, strain and enjoy!

Endive & Pear Salad

Such an amazing combination. After a long weekend of overindulging (eh, it was a holiday!) I decided I needed to get out and do some healthy walking to my green grocer. On my mind was Barefoot Contessa's special Barefoot in Paris and the endive and pear salad she made. I swapped out the wine vinegar for balsamic vinegar and it was still very good. Make sure to toast the walnuts for a few minutes, it makes them even crispier!