a fine romance

Deborah

 Cards for everyone in the family. Gotta spread the love!

There is something romantic about a tart. Even the word TART sounds sexy and risque! With Valentine's day on our doorstep my fancy has turned towards pastry crust. In particular I am thinking about a whole wheat crust for a savory tart. Improbably for this time of year I could not shake the desire to fill my tart shell with zucchini. Potatoes and mushrooms would help fill it out.

By sauteing the vegetables before adding them to the crust the flavors get built up. The idea is to cut the vegetables into a small dice so they cook quickly and stay tender.

The crust I had in mind was a simple whole wheat crust. I found a recipe online and then tweaked it a bit. The results were divine! The crust tasted great and had a truly delicate texture which is exactly what I was after. For the filling I added a few eggs and some cheese to the vegetables, almost like a quiche, but a little less eggy. This tart makes a nice starter to a romantic dinner or could be served as part of a breakfast, say, in bed!

Zucchini Potato Mushroom Tart

The Filling:
2 medium zucchinis cut into a small dice
1 cup mushrooms, cut into a small dice
1 medium red potato, cut into a small dice
2 garlic cloves, minced
2 Tbs. Butter
2 Tbs olive oil
2 eggs beaten
1/2 cup milk
3/4 cup cheese coarsely grated (fontina, chedder, grueyer, or goat)
1/4 cup grated Parmesan
Salt and pepper to taste

Heat the the oil and the butter in a saute pan. Add the zucchini and the garlic and cook quickly for 4-5 minutes until the zucchini browns a bit and is tender. Remove zucchini from pan and put into a bowl. Put the potatoes in the pan and saute for 7-8 minutes until the potatoes are tender and brown in spots. Put the cooked potatoes in the same bowl with the zucchini. Add the mushrooms to the pan and cook for 5 minutes until tender. Add the mushrooms to the bowl with the other vegetables. In a separate bowl mix the eggs, the cheeses and the milk and then pour it over the vegetables. Season with salt and pepper. Stir to combine. Pour the mixture into the tart shell and bake at 350 for 25 minutes until set.

The Tart Shell:
1 cup whole wheat flour
1/2 cup white flour
1/2 cup butter (cold), cut into small pieces
2 Tbs. vegetable shortening
1 Tbs. sugar
1 teaspoon salt
4-5 Tbs. Milk

Put the flours, the salt and the sugar in a food processor and pulse a few times to combine. Add the butter, bit by bit, pulsing once or twice with each addition. Add the shortening and pulse a few more times. Slowly add the milk, one Tbs. at a time, pulsing as you go untill the dough just comes togetther. Remove dough from the food processor and wrap in plastic wrap, flattening the dough into a disc. Refridgerate dough for one hour.
Heat oven to 4oo degrees. Remove the dough from the fridge and roll it out on a flat surface between two pieces of saran wrap. Roll it out gently to about 1/4 inch thick and wide enough to fit a 9 inch removeable bottom tart pan. Transfer the dough to the pan and gently crimp the edges. Bake in the oven for about 15-20 minutes till the crust is golden. Remove from oven and proceed to the instructions for the filling above.

Happy Valentine's Day !

Amanda

Looks incredible! Staying home on Valentine's Day is so full of possibities! There are an infinite amount of things to cook and wines to drink. Candles, a little Barry White in the background perhaps...A plethora of ideas to "set the mood".

Deb's tart seems like the perfect Valentine's dish. And, I have the perfect "romantic" wine  to partner with it - its soulmate if you will. The Hugel Cuvee Les Amours Pinot Blanc is without doubt a delicious match for this tart! From Alsace, France, it is more fleshy than usual for a Pinot Blanc. It is creamy yet bright and fresh, with aromas of flowers and citrus fruit. The body, texture and flavors all work in sync with the flavor profile of the Zucchini Potato tart to create the perfect marriage! A mouthwatering combination!

And what's also amazing about this wine is the price. It can be found for around $10-$11. Hugel is one of the top producers in Alsace, and one of my personal favorites. It will simply shine next to Deb's work of art!

stepping out

Deborah
When lilac blossoms appear on the trees (and show up as bouquets in the bodegas around NY) it is time to begin thinking about grilling. There are many ways to approach grilled vegetables, but as you may know, I like to keep things simple. Easy. Not too complicated. Grilling should be fun and a little primitive. You can't help but get a little messy and I always manage to lose a few pieces into the fire, no matter how careful I am.
Amanda and I would like to share some of our favorite grilled vegetable recipes over the next few weeks. As always, technique is key. Once you have that down inspiration can take over. Prepping the vegetables is really where the work is involved here. I like to slice raw vegetables, like carrots and zucchini, thin- about 3/4", so that they cook through quickly and evenly. Par-cooked vegetables can be cut thicker. Leafy heads of lettuce like escarole and radicchio can just be sliced in half, with the core intact to keep the leaves together.
I don't really marinate vegetables, just brush with olive oil and dust with herbs and spices, but I am not opposed to it. Just remember to dry off anything that is wet before you put it on the grill for best results.

A pan of vegetables all ready for the grill. I use the lemon half to scrub the hot grill clean and discard.

For this meal I pulled out what I had in the fridge, always a hodge-podge. I find potatoes cook best when par-boiled or microwaved till almost tender. The grill will give them a nice golden finish. Most vegetables are grilled raw. Asparagus can be thrown on whole and the cauliflower (which turned out to be DELICIOUS grilled) gets sliced into more or less even thickness without driving myself crazy measuring.

To determine doneness I aim for tenderness and a touch of color. For a long time I only grilled the traditional vegetables like carrots, zucchini, onions and peppers, but I am starting to expand my opinion on what works on the grill and will report here some of my new finds. The cauliflower was a revelation, for example, and I can't believe it took me this long to figure it out. 

A PARTIAL LIST of Vegetables to Grill 

Raw: carrots, tomatoes, zucchini, onions, cauliflower, mushrooms, scallions, radicchio, escarole, peppers, asparagus

Par-boiled or micro: potatoes, sweet potatoes, winter squashes, Brussels sprouts, leeks

Jury is still out on: broccoli, green beans

Have fun grilling and let us know what you think works.

Amanda
I am in love with my new grill. It's true. I clean it after every use, so it's shiny "newness" stays just that way. It's my new "baby". Right now I'm all about grilling vegetables. I grill anything "grillable". One comment on Deb's mention of green beans - delicious grilled, raw. A week or so ago, I followed a recipe in Andrea Chesman's wonderful new book, The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals for grilled green beans. Basically, I tossed them in an Asian vinaigrette, and threw them on a vegetable grilling tray. I grilled them until a little brown. Then, I actually tossed them with some arugula and grilled shitakes, and drizzled a little of the vinaigrette on the finished product. I have to say, it was outstanding. Even my non-vegetable-eating husband thought they were delicious! They actually tasted like something from a Chinese restaurant!


I can't wait to elaborate more on some of the grilled recipes I've tried in future posts! But right now, I want to comment on wine. Unless there is a specific sauce or marinade you are using for your grilled veggies, you don't really need to think too much about what wine to drink. If there is a sauce or marinade, then what you choose will definitely require more thought.


During the summer, I  barbeque A LOT. I have my regular "go to" wines that I enjoy during barbeque season. For reds, Zinfandel never fails for grilled delights. Also - I never select expensive wines. Grilling demands inexpensive, "fun" wines - not overly complex or serious. For wonderful Zinfandel producers, check out Rosenblum or Seghesio. Ravenswood also carries a line of very inexpensive Zins. I also will look to Australia for some affordable Shiraz, or Grenache. D'Arenberg creates some delicious "everyday" wines that are a sure-fire hit every time.


For whites, I like to sip "summery" wines. Albarino, Sauvignon Blanc, and Torrontes are some of my favorites. These make perfect choices for simple grilled veggie dishes. You can't go wrong with any of these! And, having plenty of Rose on hand is not a bad option either. Spanish Roses are entirely affordable, fruit-filled wines. These can even be found for $7-$10. There are so many terrific producers, be sure to ask your local retailer for advice.


Remember, keep it simple. Fun wines will work best with barbeque. Save the serious stuff for more serious dinners and special occasions!

a locavore meal, almost

Deborah

Locavore: one who eats foods grown locally whenever possible

Spent the afternoon with a dear friend who I have not seen in a long time, sustainable food blogger and committed locavore Mary Nelen. Mary, who writes the blog Valley Locavore,  filled me in on what is going on in her community of Northern Massachusetts where a strong DIY food ethic flourishes. She boasted of canning and preserving and shaking hands with farm animal. All very cool and admirable. We decided we would make lunch together during our visit. Mary supplied the broccoli rabe from a farmers market and I rummaged through my fridge at home to pull out some tofu (locally made!) and shitake mushrooms (I have no idea where they came from, oops) and some red quinoa I thought Mary might be interested in.
I also contributed a large handful of fresh herbs that I pulled out of my garden just before leaving the house to meet her (how much fresher can you get?)

The Upper West Side where Mary was staying was in full bloom Spring mode.

Our plan was simple, we would gab away with each other a mile a minute and give barely a fleeting thought to the meal. Kind of like cooking on auto pilot. I made the quinoa while Mary prepped the broccoli rabe.

I guess we could have used a slightly larger pan for the broccoli rabe.

The kitchen we were borrowing was minimally stocked and equipped. I did a quick sautee of the mushrooms and then the tofu which we cut into cubes. We found an onion in reasonable shape, chopped it up, sauteed it with the broccoli rabe and then threw in all the chopped herbs. The tofu and mushrooms went back into the pan and we mixed it all together.

The herbs coming up in my garden now are mint, lemon balm, sorrel, chives and oregano. I roughly chop them all together and add them to almost any dish right at the end of cooking to add freshness and depth.

We cooked the shitake mushrooms and the tofu separately, just enough to get a little brown crust for flavor and texture.

The finished dish: a mound of steamed red quinoa surrounded by the sauteed vegetables and tofu.

It was a simple, tasty, easy and healthy meal, which meant we could drink wine and not feel guilty.  What can I say, talking makes you thirsty. We drank white wine which seemed a good choice. How did we do Amanda?

Amanda
A good friend, delicious, easy lunch, and a nice bottle of wine. Sounds like a pretty great afternoon! Question - you don't blanch the broccoli rabe first? Just toss it right into the pan? I'm always in a quandry about that whenever I prepare it. I never really know when to blanch and when to just sautee. Any recommendations or thoughts on this?


Yes, I am in agreement regarding your wine choice! I think any light, crisp white would really work fine here. I wouldn't give it too much thought. Albarino, Sauvignon Blanc, Muscadet, Pinot Grigio - all fine, simple choices. You and Mary had set out to have a fun, easy afternoon together which does not require hemming and hawing over a wine. Just go with something fun for an occasion like this. I find that Prosecco is always a great afternoon libation to enjoy with friends, especially as the warmer weather hits. Prosecco is a staple on my block for afternoon/early evening barbeques. This light, refreshing, frizzante wine from Italy is always a huge hit.

Prosecco is made from a grape by the same name, and hails from the Veneto region of Italy. Very versatile, you can really enjoy it with a wide variety of fare. It's great for brunches, showers, and large get-togethers - it is Italy's answer to Champagne, minus the hefty pricetag. For great examples of this inexpensive sparkler, look to producers Bisol, Riondo, Caposaldo and Zardetto.


Choosing a wine should never cause stress or too much thought. Wine is best when shared with friends. As long as the "indulgers" enjoy it - that is all that matters! But I do recommend keeping a few bottles on hand as Prosecco is a great bottle to open for unexpected guests!

The Story of Stuff

Deborah
Obsession is a funny thing. Most of the time we are alone in our personal fervor. If we are lucky, our friends and loved ones smile at us indulgently when we go on about something they don't really care that much about. When we find someone who shares our obsession, what a blissful meeting of the minds!

I had the pleasure of catering a book party last week to welcome author Annie Leonard, a writer who truly speaks to my soul. Leonard's amazingly well researched and thought out book, The Story of Stuff is a riveting account of how our consumer society is impacting the planet on every level.

Lucky me got a signed copy from the author. I am completely immersed in the text.

You perhaps may not be losing sleep at night wondering where your trash goes, like I have since childhood (and apparently Ms. Leonard has too), but the trail of our use and disuse of everyday items should be fascinating to all.

The brainy and charming Ms. Leonard honored me with a visit to the kitchen where I was nailed to the stove cranking out hors d'oeuvres. I gushed over her book and paid compliments to her hilarious recent appearance on the Colbert Report.  As for the food: The hostess of the party loves to stay with healthy options so the menu was filled with lots of fresh vegetables. I made the Moroccan couscous rolls featured in a previous post, mushroom pizzas and Thai vegetable rolls among other things.

The next day, in the spirit of reduce reuse recycle, I decided to take a look at the ingredients I had left over from making all those hors. There was literally only a handful of this and that by the time I had done all the cooking for 100 guests, just enough for a light lunch for my daughter and I.

The spinach and broccoli were leftover from the vegetable rolls, the sauteed mushrooms were the topping for the pizzas. A simple pan saute seemed to be the way to go.

The mushrooms were bought at The Fruit Exchange at Chelsea market, one of my favorite places for produce, they have a huge selection of organic and non organic stuff (stuff!). The mushrooms were a mix of trumpet, shiitake and baby bellas.

To make a simple meal from these leftovers I started with a base of onions, garlic and creole seasoning slowly cooked in lots of olive oil to bring a boost of flavor to the vegetables

I put everything into the pan with a splash of white wine and then reduce reduce reduce till everything is cooked down and tender.

The dish was finished with a large handful of chopped mint and a sprinkle of pine nuts, both left over from the couscous rolls.  These vegetables would taste great served over rice. My daughter scarfed them up mixed with noodles. It would also work well as a crepe or omelet filling. The mushrooms really dominate with a deep woodsy flavor.
Don't be afraid to go with what you've got. A well seasoned oil will bring different elements together to make a cohesive and delicious whole. Amanda- I know you love mushroom dishes. What wine would you serve with this?

Amanda
The Story of Stuff seems like such an interesting book - I must seek it out! And the book party sounds like it was a success! I'm having a "Mom's Spring Get-Together" this week, and I have been toying with the idea of making the Moroccan Cous Cous Rolls - I'm just not sure if this is something that will turn out fantastic my first time trying it! But after making Deb's Black Bean and Sun Dried Tomato Quesadillas for dinner twice this week, I know they will definitely be on the menu! Absolutely delicious and so easy! And, my big meat-eater of a husband loved them too!


This current simple pan sautee also looks like a winner. I love the idea of serving it over rice for a quick, healthy dinner. As the warm weather approaches, I love to enjoy lighter fare for my meals and this one hits the nail on the head! For this recipe, I want something with nice minerality, and enough fruit to complement the creole seasoning.  I would pour myself a glass of white Burgundy to sip alongside this dish. As we know, Burgundy can be extremely expensive. For something enjoyable yet affordable, look for a simple Bourgogne Blanc, or a Macon Villages. The cooler climate of Burgundy produces a racier, crisper, livelier Chardonnay than other warmer regions like California or Australia which produce riper, fuller Chardonnays. You don't want a wine that's too big or it will overpower this delicate dish. As a general rule - if a Chardonnay is what you are looking for - choose Burgundy for lighter fare, and California for creamy, richer dishes.


A Burgundian Chardonnay will offer notes of earth and minerals, making it a nice match for the mushrooms. And the rich, complex fruit notes will pair well with the creole seasoning.

J.J Vincent, Olivier Leflaive and Vincent Girardin are producers which are relatively easy to find. The Leflaive Bourgogne Blanc Les Setilles is worth seeking out. It offers up lively acidity and green apple and citrus flavors. It is medium in body and has all the elements to make it a great partner for Deb's recipe. It can be found for around $15-$17 per bottle.

Pizza Heaven

Amanda

I have pizza on my mind. It might just be my favorite food in the world. I made another trip to the Blooming Hill Farm in NY this past weekend. And again, I went crazy over the grilled pizza with the smoky tomato flavors. My stomach is growling and my mouth is watering just thinking about it. There's nothing like that crispy crust, and the exquisite blended flavors of the sauce, cheese and fresh toppings! And the best and most rewarding part of pizza is that the sky's the limit. There is no end to the vast world of combinations one can concoct! Pizza heaven!

remember this beauty from Blooming Hill Farm?








Which brings me to my friend and neighbor, Beth. We have been talking all summer about having a pizza party. I've had her pizza and it's wonderful. Now, she has added grilling as her m.o. for cooking it. I need help! We have finally picked a date to put our pizza skills to the test. I'm thinking something with a thin, crispy crust and grilled vegetables - maybe mushrooms? I am open to any and all suggestions! I plan to pair it with a light-medium Italian red, probably Sangiovese. Sangiovese from Chianti would be a no-brainer, with its bright fruit and floral flavors. Something young. But, a Rioja would work beautifully as well. Rioja is associated with pronounced vanilla flavors as a result of oak aging. Rioja has an elegant flavor and is typically more fruity when young. The woody flavors would meld wonderfully with the smoky flavors from the grill. I'm getting famished! Deb -what are your thoughts?

Deborah
That pizza we shared at Blooming Hill Farm was truly delicious. I asked the cook at their cafe if they made their own sauce from their own tomatoes and indeed they do. That would be a great place to start with your pizza party. The beauty of the farm pizza was its simplicity. My guess is that fresh tomatoes were slow cooked, possibly roasted, then simmered in a pot until very reduced and then put through a food mill to remove skin and seeds. They used a very thin layer of this almost tomato paste like sauce and then just a hint of cheese. Italian chefs always take a minimalist approach to pizza, quite the opposite of our heavily cheese loaded slices here in most NY pizzerias.


For toppings other than sauce and cheese I would consider some of the seasonal vegetables that take well to grilling, like zucchini, eggplant, peppers and mushrooms. Slice them into manageable pieces, grill briefly to give them some color and then layer on your pizza as desired. I would even suggest wilting some greens like broclorabi, spinach, escarole or chard and draping them over your pie. Wilting can be simply achieved by briefly sauteing your clean, still wet greens in some hot olive oil and garlic until softened.



Have a great party!

Slow Cooked Tomato Sauce
10 large Plum Tomatoes cut in half
1 teasp salt
1 teasp sugar
1 Tbs olive oil
a few basil leaves
1 clove garlic

Heat oven to 350 degrees. Arrange tomatoes cut side up on a baking sheet and sprinkle w/ sugar and salt. Drizzle with the olive oil and bake for 45 minutes till very soft. Remove from baking sheet and place tomatoes in a sauce pan. Add the garlic clove and basil and simmer on a low flame for 20 minutes until most of the liquid is evaporated. Watch the pot and don't let the tomatoes burn.
Remove garlic and basil and put the tomatoes through a food mill. You will (hopefully) have about a cup of very rich intensely flavored sauce, enough to cover eight individual sized pizzas.