fall – TasteFood

gluten-free, Main Course, one-pot, Soups and Stews, Uncategorized

Chicken Tortilla Soup with Corn and Black Beans

October 8, 2019October 8, 2019by Lynda Balslev1 Comment

Rely on your leftovers for this warming Chicken Tortilla Soup

My inspiration for making soup is often a convergence of too many vegetables in the refrigerator combined with leftovers from a roast chicken dinner. This recipe is not an authentic tortilla soup, as I managed to empty most of the contents of my veggie drawer into it. It’s chock-a-block full of corn, beans, zucchini and peppers, simmered with a few must-have aromatics (onion and garlic) and pantry staples (canned Italian plum tomatoes and black beans). I spiced up the stock with warming southwestern spices in defiance of the dreary drizzle outside, and finished the soup with a shower of shattered tortilla chips, which happened to be leftover remnants in the bottom of their bag – too small for swiping through a bowl of salsa. Leftovers never tasted so good.

If you don’t have leftover chicken on hand, a store bought rotisserie chicken and packaged stock will do the trick. Season and spice the soup to your taste. Ideally it should have a little heat, but since our family is divided on what constitutes “spicy,” I pass a bottle of hot sauce around the table so everyone can fire up the soup to their taste. This soup is meant to be thick. More chicken stock may be added for a soupier consistency

Chicken Tortilla Soup

Active Time: 30 minutes
Total Time: 30 minutes
Serves 6

1 tablespoon olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed and seeded, diced
1 sweet red pepper, stemmed and seeded, diced
1 jalapeño pepper, stemmed and seeded, finely chopped
3 garlic cloves, minced
1 small zucchini, cut into 1/2 inch pieces
4 cups chicken stock
1 (28-ounce) can Italian plum tomatoes, with juice
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1/8 teaspoon cloves
3/4 pound shredded cooked chicken
1 cup fresh corn kernels (or defrosted frozen)
1 cup cooked black beans
1 to 2 teaspoons brown sugar (optional)
1/4 cup cilantro leaves, chopped
Tortilla chips, broken in pieces, for garnish

1. Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the peppers and sauté until crisp tender, about 2 minutes. Stir in the garlic and zucchini and sauté briefly, about 1 minute.
2. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, coriander, salt, pepper, cayenne, and cloves. Bring to a boil, and then reduce the heat and simmer, partially covered, for 20 minutes.
3. Stir in the chicken, corn, and beans. Simmer, partially covered, until thoroughly heated through. Taste for seasoning. Add 1 to 2 teaspoons brown sugar if desired.
4. Stir in the cilantro leaves and serve warm, garnished with the tortilla chips.

Baking, cake, Fruit

Easy Holiday Baking: Persimmon Teacake

December 11, 2017July 16, 2018by Lynda Balslev2 Comments

I discovered persimmons when I lived in Europe, where they are commonly known as sharon fruit. They were a mystery to me at first, these orange tomato-shaped creatures – how to eat them? Skin or no skin? I quickly learned to enjoy persimmons in their entirety, with their taught crisp skin giving way to dribbling soft, honey-sweet flesh. Now I live in California, where persimmon trees grow in our garden. In the fall, when the leaves are still intact, the persimmon trees are at their prettiest. Their fruit continues to ripen, and their pumpkin-orange skin is striated with shades of gold and sage, while the robust leaves are streaked in crimson. Come winter, when the leaves have fallen, the fruit continues to cling to the barren branches, dangling like forgotten Christmas ornaments, ripe for plucking.

There are two types of persimmons: the round squat fuyu and the more upright heart-shaped hachiya. The hachiya must be eaten at its ripest, which means incredibly squishy, to avoid its astringent unripened flesh. It’s best to enjoy an hachiya as a big juicy slurp with a napkin in hand, or blending its pulp into baked goods. Unlike the hachiya, the fuyu is not astringent, so it may be eaten firm or soft. I enjoy the firmness of fuyus when their consistency is similar to a crisp pear. At this stage they hold their shape well and have a soft sweetness, which makes them a great addition to salads and salsas. The firm fuyu fruit can also be grated and mixed into baked goods, just as you would grate a carrot into cakes -– such as in this teacake.

Persimmon Olive Oil Teacake
Makes 1 loaf

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup olive oil
1 teaspoon vanilla extract
1 cup coarsely grated fuyu persimmon, packed, about 2 persimmons
1/2 cup chopped walnuts

1. Heat the oven to 350°F. Butter or oil a loaf pan.
2. Whisk the flour, almond flour, cinnamon, cardamom, baking powder, baking soda, salt, and nutmeg in a medium bowl.
3. In a large bowl, whisk the eggs and sugars until light and fluffy, then whisk in the oil and vanilla. Add the flour ingredients and stir to just combine without overmixing. Stir in the persimmon and walnuts.
4. Pour the batter into the baking pan and bake until a toothpick inserted into the center comes clean, about one hour, depending on the shape of the pan. Cool on a rack for 10 minutes, then remove from the pan and cool completely. Serve warm or at room temperature.

Appetizers, side dish, Thanksgiving, Vegetables and Salads

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

November 20, 2012November 20, 2012by Lynda Balslev10 Comments

~ Butternut Squash, Radicchio, Arugula, Pomegranate, Walnuts, Balsamic, ~

The final countdown to Thanksgiving has begun. At this time, each year, I have second thoughts about the amount of food that will be served. I think: Surely it won’t be enough. Well, it always is enough (a magical principle of Thanksgiving) – but some hostess preservation instinct kicks in, worrying that there won’t be an abundance of food befitting a Thanksgiving table lined with guests. So I devise a few last minute recipes to round out the menu with little effort. Often that includes a salad.

For all of the traditional Thanksgiving preparations, a bright and robust seasonal salad is often overlooked. Cooked vegetables, stuffings and mashes are the tradition, but do not underestimate a bowl of fresh seasonal greens, nuts and fruit. Not only is it light, fresh and palate cleansing, it’s autumnal hues of ochre, magenta, and forest green, speckled with glistening seeds, nuts and fruit, transforms it into a side dish pretty enough to be a centerpiece.

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

In a bold salad like this, it’s important to have a balance of flavors. Bitter radicchio is matched with salty prosciutto and sweet squash finished with a rich, sweet-sharp balsamic vinaigrette. Feel free to tinker with the ingredients. The prosciutto may be substituted with crisp rendered bacon or pancetta. Dried cranberries or figs may be substituted for the pomegranate seeds. Pecans or almonds may be used in place of the walnuts. Let your pantry decide!

6 slices prosciutto

1 butternut squash neck, about 1 pound
Salt and freshly ground black pepper
Cayenne (optional)
1 tablespoon olive oil (or rendered bacon fat – see below)

1/2 cup extra-virgin olive oil
1 large garlic clove, peeled, smashed
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

5 ounces (150 g) baby arugula leaves
1 small radicchio, cored, thinly sliced
1/2 cup pecans or walnuts, lightly toasted, coarsely chopped
1/4 cup pomegranate seeds

Heat oven to 350 F. Arrange prosciutto on a baking sheet. Bake in oven until firm and crisp, 20 minutes. Remove and cool. Break into shards and set aside. (Alternatively, pan-fry 6 ounces (170 g) thick sliced bacon, cut in 1/2-inch pieces or pancetta cubes until fat renders and crisp. Drain on a plate lined with a paper towel).

Peel the butternut squash. Slice in 1/2-inch planks. Cut each plank in 1 1/2-inch squares. Season with salt, pepper and a pinch of cayenne (optional). Heat 1 tablespoon olive oil in a skillet over medium heat (if using bacon or pancetta, discard all but 1 tablespoon rendered fat from skillet). Place squash in the skillet. Cook until golden brown on each side, turning once. Remove from heat and set aside.

Prepare vinaigrette: Heat oil and garlic in a small saucepan over medium heat until warm and garlic begins to turn golden brown. Remove from heat and discard garlic. Carefully add balsamic vinegar, sugar, salt and pepper to the oil. Return to cooktop and warm over low heat, whisking constantly until emulsified.

Assemble salad: Toss arugula and radicchio in a large bowl. Scatter squash, pecans and pomegranate seeds over the salad. Drizzle with half of the dressing. Toss to combine. Add more dressing to taste.

Appetizers, Autumn, Fall, gluten-free, salad, Thanksgiving, Vegetables and Salads, Vegetarian

Autumn Salads: Spinach with Goat Cheese, Cranberries, Walnuts and Crispy Prosciutto

October 23, 2012September 28, 2018by Lynda Balslev16 Comments

Spinach, Goat Cheese, Prosciutto, Walnuts, Cranberries, Orange Vinaigrette

Just because it’s cold outside doesn’t mean we can’t have a salad. In fact, when the temperature drops, it’s even more important to eat vitamin and nutrient-rich vegetables. We might be craving stews and braises in the warmth of the kitchen, yet there is still a place for a salad on the menu. Fall salads are more robust than their summer counterparts. What they might lack for in heat, they make up in substance. Sturdy earthy greens, such as spinach, chicories, kale or radicchio, move into the salad bowl. Nuts and seeds add nutrients and heft. Dried fruit or seasonal pears, apples, persimmons and pomegranates add sweetness and color. Dressings become more rich and intense, with mustard, aged balsamic vinegar and garlic. Cheese and salume crown the salad, bringing a satisfying umami quality, as well as salt and extra protein. The variations are numerous, but you can be sure the results will be delicious and perfectly in season.

Spinach Salad with Goat Cheese, Dried Cranberries, Walnuts and Crispy Prosciutto

Serves 2 to 4.

Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon fresh orange juice
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad:
2 ounces prosciutto
8 ounces baby spinach leaves
1/3 cup walnut halves, lightly toasted, coarsely chopped
1/4 cup dried cranberries
2 ounces fresh goat cheese
1 teaspoon finely grated orange zest

Make the vinaigrette:
Whisk all of the ingredients except the olive oil in a small bowl. Add the oil in a steady stream, whisking constantly, until emulsified. Taste for seasoning.

Prepare the salad:
Heat oven to 350 F. Arrange the prosciutto in one layer on a baking sheet lined with parchment. Bake in oven until crisp, about 20 minutes. Remove and cool. Break in to shards.
Place the spinach, walnuts and cranberries in a large bowl. Drizzle with half of the dressing. Toss to combine. Add more dressing to desired taste and toss again. Arrange on serving plates. Crumble the goat cheese over the spinach, then scatter the prosciutto shards over the salad. Sprinkle with orange zest.

If you like this, you might enjoy these hearty salads:
Roasted Beets with Feta, Mint and Pistachios
Kale and Quinoa Salad
Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese

cake, Desserts, holiday, Thanksgiving, Winter

Holiday Pumpkin Pecan Roulade

November 17, 2011August 22, 2019by Lynda Balslev10 Comments

Pumpkin Pecan Roulade with Orange Mascarpone Cream

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. 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 an afternoon dalliance. 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 holiday 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 ourselves up for the guests.

Pumpkin Pecan Roulade with Orange Mascarpone Cream
Inspired by a recipe from Ina Garten. Serves 8 to 10.

For the cake:
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
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, plus extra for dusting

For the filling:
8 ounces mascarpone cheese
3/4 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, cinnamon, baking soda, salt and nutmeg together in a medium bowl and set aside. Whisk eggs and sugar in a bowl of an electric mixer until light and thick, 2 minutes. Add pumpkin and vanilla; mix until smooth. Stir in dry ingredients until 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, 12-14 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 work surface. Spread filling evenly over cake with a spatula. 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.

Autumn, Fall, Christmas, gluten-free, salad, side dish, Thanksgiving, Vegetables and Salads, Vegetarian

Kale and Carrot Salad with Pecans and Cranberries

November 11, 2011August 12, 2014by Lynda Balslev12 Comments

~ Salad with substance: Kale, Carrots, Shallot, Pecans, Dried Cranberries ~

Fall and winter salads differ from their light and cooling summer cousin. Cold weather salads should be filling and comforting, hardy with fruit and nuts, cheese and dried meat. While served fresh, these salads should give warmth in substance. The base of this bright fall salad is kale. In it’s raw form kale is tough and bitter, best shredded in a slaw or sautéed in olive oil. For this salad I’ve softened the kale by quickly blanching it just to soften its edges without wilting. The other ingredients fall willingly into formation, adding sweetness, crunch and a vibrancy of color pretty enough to decorate any holiday table.

Winter Kale and Carrot Salad with Pecans and Cranberries
Sliced persimmons would also be a nice addition to this salad.
Serves 4 as a side.

2 tablespoons apple cider vinegar vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large bunch curly green kale, tough vein removed, torn in large pieces
1 large carrot, peeled and grated
1 small shallot, thinly sliced
1/3 cup pecans, halved
1/4 cup dried cranberries

Make the vinaigrette: Whisk the vinegar, lemon juice, salt and pepper together in a small bowl. Slowly add the olive oil in a steady stream, whisking constantly to emulsify. Set aside.
Bring a large pot of salted water to a rolling boil. Add kale and blanch just until the color brightens and the leaves still hold their shape, 20 seconds. Drain immediately and rinse under cold water. Spin dry in a salad spinner or blot dry with a kitchen towel. Transfer to a bowl. Add remaining ingredients. Toss with half of the dressing and taste for seasoning. Serve with additional dressing to taste.

Main Course, Meat, one-pot, Soups and Stews

Red Wine Braised Short Ribs

November 6, 2011August 12, 2014by Lynda Balslev16 Comments

~ Comfort in a bowl: Braised short ribs, celery root and red wine –

Rich meaty stews fortified with wine are the kitchen’s answer to wet and frosty weather. Simmered over hours, sometimes even days, the aromas of beef, wine and spice mix and mingle, concocting delicious aromas that fill the kitchen and soothe the soul. It draws us in to its embrace, tantalized by the warmth and promise of the meal to come. We are hungry yet content in the knowledge that the wait will be well worth it.

Red Wine Braised Short Ribs

Cold weather stews coincide with an abundance of of root vegetables and sturdy tubers, stalwart allies in the fall and winter season. Celery root is the secret ingredient in this recipe, adding depth to the stock with mellow celery notes. Serves 6-8.

5 pounds short ribs
Salt
Pepper
2 tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 cup diced celeriac (celery root) in 1/4 inch pieces
4 garlic cloves, crushed
1/3 cup whiskey
3 cups red wine
1 cup chicken stock
2 tablespoons tomato paste
2 bay leaves
2 teaspoons dried coriander
2 tablespoons brown sugar

Salt and pepper the short ribs. If you have time, refrigerate for a few hours or overnight before proceeding. (Remove from refrigerator 30 minutes before browning.)
Preheat oven to 325 F. Heat oil over medium high heat. Add short ribs in batches without overcrowding. Brown well on all sides, about 8 minutes. Transfer to plate. Repeat with remaining short ribs. Pour off all but 1 tablespoon fat from the pot. Add onion, carrot, celery, celeriac and garlic. Cook, stirring up any brown bits in the pan, until vegetables begin to soften, 3 minutes. Carefully add whiskey. Bring to a boil and cook until whiskey has nearly evaporated. Add wine, stock, tomato paste, bay leaves, coriander, brown sugar, 1 teaspoon salt and 1 teaspoon black pepper. Return the ribs to the pot with any collected juices. Bring to a boil. Cover pan and place in oven. Bake until the short ribs are very tender, about 3 hours. Remove from oven. Cool; refrigerate overnight.
One hour before serving, remove short ribs from refrigerator. Remove collected fat on surface of the stock. The stock will be congealed. Heat over low heat to liquify. Remove the short ribs and vegetables with a slotted spoon.* Separate the meat from the bones and discard the bones. Bring stock to a boil and cook over medium-high heat until sauce has reduced by half. Return beef and vegetables to the stock and heat through.

*Note: If you wish to fancify the stew, remove only the beef from the reheated stock. Boil the stock with vegetables until reduced. Strain the stock through a fine meshed sieve, pressing down on solids to extract as much flavor as possible. Return beef to strained stock and discard solids.
Sauté additional carrots and rutabaga in olive oil until crisp tender. Add to the stew along with blanched and peeled pearl onions. Simmer until all the vegetables are cooked through.

Autumn, Fall, Thanksgiving, Vegetables and Salads, Vegetarian

Thanksgiving Side: Spiced Acorn Squash with Coriander and Lime

November 17, 2010August 8, 2014by Lynda Balslev3 Comments

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.

Autumn, Fall, Desserts, France, Fruit, Thanksgiving, Vegetarian

In Season: Apple Tarte Tatin

October 21, 2010March 4, 2019by Lynda Balslev10 Comments

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.

Autumn, Fall, Vegetables and Salads, Vegetarian

Fall Market Salad: Figs and Greens with Honey Vinaigrette

September 3, 2009July 30, 2014by Lynda Balslev3 Comments

This autumnal salad is insired by the fall palette on display at Sundays Farmer’s Market.

Figs and Greens with Blue Cheese and Walnuts
Serves 6

2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup (80 ml.) extra-virgin olive oil

8 cups mixed greens such as arugula, oak leaf, mâche
1 cup purple basil leaves
One medium fennel bulb with fronds, tips and end removed, thinly sliced
6 purple figs, quartered
1/2 cup halved walnuts
6 oz. (175 g.) blue cheese such as Roquefort or Forme d’Ambert, cut in 1″ pieces

Whisk red wine vinegar, honey, mustard, garlic, salt and pepper together in a small bowl. Slowly whisk in olive oil in steady stream to emulsify.

Combine greens, basil and fennel in a large bowl. Pour half the vinaigrette over, tossing with hands to combine well. Arrange greens on serving plates. Top with figs, walnuts and blue cheese. Drizzle with remaining vinaigrette to taste. Serve with baguette or pain paysan.