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Fresh Fruit Tart

i've made fresh fruit tarts several times and they are unbelievably easy.  i''ve enjoyed playing around with different fillings and fruits....there are endless combinations.  this pastry dough recipe is wonderful and so easy, espcially if made with a food processor.  i really like the lime custard filling.  it is sweet and tart and goes very well with berries.  i have also used purchased lemon or lime curd for a filling, as well as cream cheese mixed with vanilla and sweetened  with sugar.  strawberries, blackberries, blueberries, kiwi, pineapple, peaches, grapes, are all excellent fruits to top the tart with.  you can use one fruit, or a combination.  once my tart is topped with fruit, i brush it with a little apricot jam that i heated and strained...this glaze makes the fruit shiny and adds another touch of sweetness to the fruit. 

 
Pastry Dough

1 stick cold unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon salt
2 to 4 tablespoons ice water
Cut butter into 1/2-inch cubes.

To blend by hand: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles
coarse meal (roughly pea-size lumps). Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.

To blend in a food processor: Pulse together flour, butter, shortening, and salt in a food processor until most of mixture resembles coarse meal (roughly pea-size lumps). Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.

Test mixture: Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, add more ice water, 1 tablespoon at a time,
stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). If you overwork mixture or add too much water, pastry will be tough.

Form dough: Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Yield: 1 (9-inch) pie crust or a 10 to 11-inch tart crust

Dough can be chilled up to 1 day.

On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess.   Bake in a preheated 375 degree oven until golden.  let the tart shell cool before adding filling and toppings.

Lime Custard

 

¾ cup sugar

2 T. cornstarch

2 large eggs plus yolk from 1 large egg

1 cup mik

½ cup lime juice (grate peel before juicing limes)

1 T. grated lime peel

5 T. butter

 

In a heavy medium saucepan, whisk sugar and cornstarch to mix, then whisk in eggs and egg yoklk until thoroughly blended.  Whisk in milk and lime juice.

 

Cook over medium-low heat, stirring often (don’t boil or custard may curdle).  As custard thickens, about 10 minutes, stir constantly 3 to 5 minutes until thick enough to coat back of a spoon.

 

Remove from heat. Add peel and butter; stir until butter melts.

Spread custard evenly in crust; and top with fruit.

posted by: artichoke72 at 19:15 | link | comments (3) |
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Spicy Posole Soup

this is one of my favorite soups and my absolute favorite way to eat kale (which is highly nutritious, if not the most nutritious veggie).  below is the recipe i started with.  i have tweaked it to suit my tastes by:  using more vegetable broth, adding a whole bunch of kale instead of just 3 cups, adding 2 (15 oz.) cans of hominy instead for only 2 cups, and by adding fresh minced jalapenos or serranos instead of canned green chiles (yuck).  i also add chopped zucchini towards the end of cooking.  my version ends up being chocked full of veggies and makes quite a bit more than the original recipe.  this soup freezes really well and i always try to have some in the freezer for quick a lunch or dinner.  sometimes i like to crumble some tortilla chips into the soup while i'm eating it.

Spicy Posole Soup

1 medium onion, chopped
6 medium cloves garlic, chopped
4 cups vegetable broth
2 TBS fresh lime juice
3 cups kale rinsed and chopped fine (remove stems)
2 cups canned hominy, drained
15oz can diced tomatoes
4oz can diced green chili
3 TBS chopped fresh cilantro
salt and pepper to taste
 

Heat 1 T. olive oil in medium sized soup pot. Sauté onion over medium heat for 5 minutes stirring frequently, until translucent.  Add garlic and
continue to sauté for another minute.  Add remaining ingredients except cilantro.  Bring to a boil on high heat.  Once it comes to a boil, reduce heat to medium low and simmer for 15 minutes, uncovered.  Add cilantro, salt and pepper.

Serves 4

posted by: artichoke72 at 14:52 | link | comments |
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Pickled Turnips

i used to buy pickled turnips at a middle eastern market and deli in town.  unfortunately, the owners sold the market to some other people and it is now a latin market....no more pickled turnips.  luckily, i found this simple recipe and now make pickled turnips at home.  and honestly, i think these may taste better than the ones from the middle eastern market. 

the only changes i made with the recipe was that i used kosher salt instead of pickling salt, i cut the turnips and beet into slices and then into wedges, and i added a dried thai dragon chile (or two) to each jar along with the turnips and beets.  they turned out fantastic and their color is absolutely beautiful!  the recipe makes about 3 full pint jars.

pickled turnips are tasty on their own (and part of a meze platter), but are also good in falafel and pad thai.

Pickled Turnips

2 cups water 
1/4 cup pickling salt (i used kosher salt)
2 pounds white turnips
1 Beet 
3 cloves garlic
1 cup white vinegar

Bring water and salt to a boil, stirring to make sure all the salt is dissolved. Remove from heat and cool.  Peel turnips. Cut small turnips into sixths; larger turnips can be cut thick strips (about the size of a large French fry). Peel beet and cut into thick strips. Peel garlic cloves and cut each one into
quarters. Layer turnips in a large sterilized glass jar, interspersing them with the beet strips and garlic. Combine the cooled salt solution with the
vinegar, and pour over the turnips. Make sure no large air bubbles remain. Put the lid on the jar. Store pickles in a cool place for at least three
weeks. The turnips will turn bright pink. Refrigerate after opening.

posted by: artichoke72 at 20:44 | link | comments |
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Broccoli Cheese Soup

i love broccoli cheese soup and have tried many recipes over the years.  this one is by far the easiest and best tasting recipe i have tried.   oh, and it's done in less than 10 minutes.  feel free to add a pinch of cayenne pepper to the soup to give it a little kick.

i'm thinking that this soup would work well with cauliflower too.  i'm going to try it instead of broccoli next time i make it because i also love cauliflower cheese soup.  brussel sprouts would also be good in this soup.  i'll have to try that too.

Broccoli Cheese Soup

1 (10 oz.) box frozen chopped broccoli
2 tablespoons butter
2 tablespoons flour
3 cups milk (or more)
salt to taste
1 cup grated cheddar cheese

Cook broccoli according to package directions (I did it in the microwave).  In a large saucepan over medium heat, melt butter and then add the 2 tablespoons of flour, whisk 1 minute. Slowly whisk in milk and salt until smooth and bubbling.  Whisk in grated cheese until melted and smooth.  If the soup is too thick, whisk in a little more milk until you get the consistency you like.  Add broccoli and bring back up to desired temperature.

posted by: artichoke72 at 18:29 | link | comments |
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Quick Strawberry Ice Cream

this is a super easy way to make a cool and creamy dessert without all the bad stuff like preservatives and artificial flavors and colors.  it's also a good way to sneak nutritiously-dense strawberries into the little ones (or even adults) who might resist healthier foods.  i bet other fruits, like peaches or blackberries, would work well with this technique too.  actually, any frozen fruit would probably work.  to really change things up, try using buttermilk instead of the half and half or milk.  the possibilities are endless.

to make the ice cream, empty a 12 ounce bag of frozen unsweetened strawberries into a food processor.  add 1/2 cup (or less) sugar and process, scraping bowl occasionally, until finely chopped.  with processor running, add 2/3 cup half and half (i have used lowfat milk with good results) and process until mixture is smooth and creamy.  serve immediately or freeze in an airtight container up to 2 weeks.

posted by: artichoke72 at 14:22 | link | comments |
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Chocolate, Cherry, & Pistachio Pinwheels

i made these beautiful cookies this past Christmas to include in the cookie gift baskets i gave out as gifts.  they were delightful and a big hit.  not only were they nice to look at, but each swirl had a distinct flavor and the flavors all complemented each other well.  these cookies were also much easier to make than expected.  the only problem that i had with this recipe was the amount of cookies it made.  the recipe said it makes about 40 cookies, but i ended up with only 20.  nonetheless, they will definitely become a part of my cookie repertoire.

Chocolate, Cherry, & Pistachio Pinwheels
 
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg plus yolk of 1 large egg
2 cups all-purpose flour
1 ounce unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
1/4 cup shelled pistachio nuts, finely chopped
1/2 teaspoon almond extract
8 drops each green and red food color
1/4 cup dried sweetened cherries or cranberries, finely chopped

Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed for 3 minutes or until fluffy. Beat in egg and yolk until well blended. Reduce mixer speed to low; beat in flour just until combined.

Divide dough in thirds; place each portion in a separate bowl.

Add melted chocolate and ½ teaspoon vanilla extract to one bowl; pistachios, almond extract and green food color to another bowl; and cherries, remaining ½ teaspoon vanilla extract and red food color to the last bowl. Stir each until ingredients have blended.

Place each portion between 2 sheets of wax paper. With a rolling pin, roll each into a 10 x 8-inch rectangle. Remove top sheets of paper. Invert cherry layer on chocolate layer, remove wax paper, then invert pistachio layer on cherry layer.

Freeze 10 minutes until slightly firm. Remove wax paper from top. Starting at a long side, tightly roll up jelly-roll style, peeling off bottom sheet of wax paper as you go and pressing together any cracks in chocolate dough.

Wrap and freeze 45 minutes until firm enough to slice.

Heat oven to 350 degrees. Cut log in ¼-inch thick slices. Place pinwheels 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes until bottoms are lightly golden. Immediately remove to a wire rack to cool completely. Storage tip: Store airtight at room temperature up to 1 week or freeze up to 1 month.

Makes about 40 pinwheels.

posted by: artichoke72 at 16:24 | link | comments (1) |
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Mi Pueblo

10647 Courthouse Road

Fredericksburg, VA  22407

(540) 891-5400

Hours: Sunday – Thursday 11 to 10pm, Friday & Saturday 11 to 10:30 pm

Mi Pueblo opened late last year in a strip-mall (Breezewood Centre) on Courthouse Road. The space formerly housed a Japanese restaurant and there are remnants of the former establishment including a beautiful (sushi) bar, large fish tank, and a few architectural details.  I also suspect the black lacquer tables and chairs and the white linens that top the tables are also from the previous tenant.  Tile floors and the bright Mexican rugs, sombreros, colorful ponchos, and pictures decorating the walls bring the Mexican element back to the décor.  Mi Pueblo is clean and comfortable.

The menu at Mi Pueblo is extensive and includes the standard Mexican fare; burritos, tacos, quesadillas, fajitas, tamales, carne asada, carnitas, enchiladas, soups and salads.  There is a large vegetarian section on the menu as well as a lunch menu and kids’ menu.  Cauliflower rellanos was a dish on the menu that interested me.  I asked one of our servers about it, but she spoke very little English and I still have no idea what they are.  I should have gotten one to quench my curiosity, but will have to do that on another visit.

We started our meal out with the ubiquitous free chips and salsa that was brought out to our table.  The salsa was decent but very mild heat-wise.  We ordered a bowl of the cheese dip ($3) to go along with the chips (and because I love queso!).  The smooth, thin but creamy white cheese dip had the occasional bit of green chile to add flavor.  This is my favorite kind of cheese dip (one that is not made with Velveeta or some similar processed food product) and Mi Pueblo’s version was admirable, although served to us a bit on the cold side.

My hubby and I had a hard time deciding on what to order (so much to choose from and everything looked good).   We both ended up getting the Combined Plate, a create-your-own-plate with the choice of tacos, cauliflower rellanos, burritos, tamales, enchiladas, tostada, and chalupa.  The meal is served with Spanish rice and refried beans.   Two choices will set you back $7.25, three choices $9.25, and four choices $11.50.  I chose a crispy beef taco and cheese enchilada.  The taco consisted of a light crispy shell that was not at all greasy, filled with well-seasoned grounded beef, shredded white cheese, and fresh lettuce.  It was absolutely the best taco I have in at least 5 years (since I moved to Virginia)!  I’m not kidding, it was excellent.  The enchilada was delicious as well, oozing with white cheese (my guess is that Asadero is the cheese used for all the dishes at Mi Pueblo, but I could be wrong) and topped with an ever so slightly over-salted red chile sauce.  The accompanying rice was prepared just the way I like it…light, fluffy, and on the dry side without an overabundance of tomato.  The occasional green pea added visual appeal.  The refried pinto beans were good, but not unlike refried beans   at any Mexican restaurant.  The amount of food I got was ample.  I had plenty leftover for a substantial meal the next day.  My hubby chose 2 tamales for his meal.  The appetizing tamales he was served were large due to the generous amount of masa that encased the flavorful and spicy shredded beef filling.  One of his tamales had noticeably more filing than the other, but that kind of added to the homemade feel of the tamale.  Both were topped with the same red chile sauce that covered my enchilada.  My hubby was not complaining at all.

We definitely like the food at Mi Pueblo.  We vowed to return to the above average (especially in this area) Mexican restaurant, particularly during lunch hours when the prices ($4.25 to $6.00) make it a real bargain.  Mi Pueblo is a real asset to Fredericksburg.  It’s affordable, the food is wonderful, the tacos are fantastic, it’s comfortable, has a beautiful bar stocked with plenty of tequila (margaritas anyone?) and beer, it’s clean, and the wait staff is attentive without being pesky.   What more could you ask for?   Make Mi Pueblo su pueblo.

posted by: artichoke72 at 17:40 | link | comments |
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Steak au Poivre

occassionally, i get a hardcore craving for a steak.  typically, i can't afford to satisfy that craving because of cost factors, but sirloin was on sale this week for $1.99 a pound (usually $8.99) and i was able to get a couple of steaks.  i prepared them in a classic french manner and they were truly the best steaks i have had in years.  the hubby raved about them too.  the sauce was so simple, yet it brought the dish up to a new level.  i served them with a tossed salad and a baked potato.  i used a cabernet sauvignon for the sauce and served the remaining wine along with our meal.  fine dining, indeed.

steak au poivre

4 new york strip or sirloin steaks (6 to 8 ounces each), patted dry
salt
3 T. coarsely ground black pepper
olive oil for the pan
1 cup red wine (cabernet sauvignon or pinot noir)
4 to 6 T. butter, sliced

heat the oven to 500 degree F.  sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.  set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.  when the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minutes.  flip the meat over and put the skillet in the oven.  for medium-rare steaks, roast for 3 minutes for 6 ounce steaks; 4 minutes for 8 ounce steaks.  check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.  transfer the steaks to a warm plate and tent with foil.

with a spoon, remove any fat from the skillet.  put the skillet back on the burner and heat to medium high.  add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon.  whisk in the butter a slice at a time, whisking until completely melted.  taste and adjust the seasonings.  drizzle the sauce over the steaks and serve immediately with more sauce on the side.

recipe by isabelle alexandre,printed in fine cooking (march 1999).

posted by: artichoke72 at 17:40 | link | comments |
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