Tag Archives: baking
Summer has arrived early at WordPress with this week’s challenge Summer. New York City has seen rain all week-long with some very heavy downpours. But, that hasn’t stopped the loads of zucchini and tomatoes available at roadside vegetable carts in my neighborhood. I am sure everyone planning a barbecue party tomorrow on Memorial Day is hoping the rains don’t spoil the fun. I bought a bag each of zucchinis and tomatoes and, of course, had no clue how I was going to use it. Ratatouille…nah…. soup….nah….zucchini bread?? What about the tomatoes? So, out came the tart pan and the result was a vegetable tart that looked stunning and tasted even better – just simple and tasty veggies that were delicious with the roasting intensifying the flavors.
What about the pepper relish? That was an afterthought when I saw the pepper relish sitting on the counter. That is my latest discovery and I’m addicted to it. It is a perfect relish for sandwiches and I even added it to a marinade (that recipe is for another time). I could simply dig the spoon into the jar and enjoy the stuff. I guess I must return to the store and buy all the Pepper Relish I can find before others discover this delicious stuff.
It was very simple to assemble as you can see from the pictures. I used 2 medium-sized zucchinis, 2 medium-sized tomatoes, 2 onions, and 2 potatoes – all medium-sized. All the veggies were washed and sliced evenly into rounds. I thawed a store-bought pie crust and blind baked it for a few minutes and set it aside to cool. You can assemble them however you like I guess, I just assembled it in circles. Drizzled extra virgin olive oil, kosher salt, and fresh ground coarse black pepper. Snipped off some fresh herbs from the backyard and threw in a few sprigs of oregano and thyme. Into a 425-degree oven went the tart pan, and the tart was done in about 45 minutes.
This tart is very light and healthy unlike the cream/milk and cheese laden heavier vegetable tarts. Of course, this is a basic tart and will work well with mushrooms, carrots, parsnips, etc.
Then, the best part of the tart, Pepper Relish. I thinned out a few teaspoons of the relish with warm water and drizzled it on the warm roasted veggies. The warm veggies absorbed the peppery goodness. I did not return the tart to the oven because I thought the pepper may spew hot smoke – and I might have to save the situation. Well, the tart was delicious and devoured as soon as it was cool enough to handle.
I made these brownies yesterday because I was bored….but the brownies were anything but boring. It was one of those days when I did not want to do the weekend chores or run errands. Since it snowed on Saturday, walking wasn’t the best way to spend the afternoon. So, why not bake some brownies so that we can eat warm sticky chocolatey brownies….why sticky and chocolatey….because the recipe says so!
I started taking the pictures with 3 brownies in the plate,
And then started nibbling….
And, then a few minutes later, between clicking the pictures and snacking…..
And, another a few minutes later…..only 2 left.
I thought it would be okay to stop clicking and eat the brownies…….it sure was an afternoon well spent with sticky chocolate brownies.
To make these sticky brownies, I used:
3 oz. unsalted butter
3/4 cup sugar
1/2 cup dark brown sugar
4 oz. semisweet chocolate chips
1 tbsp corn syrup
1 tsp vanilla extract
3/4 cup all purpose flour
2 tbsp unsweetened cocoa
1/2 tsp baking powder
Confectioner’s sugar for dusting
- Preheat the oven to 350 degrees F. Lightly butter an 8 x 8 inch pan and line the pan with parchment paper.
- Place the butter, sugars, chocolate and corn syrup in a saucepan and heat gently, stirring until well blended. Remove from heat and let cool.
- Beat together eggs and vanilla, and whisk in the cooled chocolate mixture.
- Stir together the flour, unsweetened cocoa, baking powder and fold gently into the egg and chocolate mixture.
- Pour the batter into the pan and bake for 25-30 minutes. Cool completely, dust with confectioner’s sugar, and cut into squares (makes large 9 squares).
Recipe courtesy: Blissful Brownies
This beautiful braided aniseed bread was baked a day before Christmas, and every single crumb vanished the next day! The recipe is courtesy of a fabulous book Warm Bread and Honey Cake – Home Baking From Around The World by Gaitri-Pagrach Chandra, a food historian who is a Guyanese Hindu of Indian ancestry, educated in North America and Europe and married into a European Jewish family. A great book for home bakers looking for something different or seeking authentic recipes from other countries, with stories from the author’s life and a little bit of history of the bread/cake. I baked a couple of other breads and cakes, and hopefully will post them some time soon.
I followed the recipe and was rewarded with an impressive braid, fit for any party or for simple snacking. I was so tempted to pinch off a bit to taste it but didn’t want to spoil the braid, and this was a test of my will power!
My aniseed braid waiting for the yeast to do its drama……
The recipe can be accessed here. Here is a close-up of the braid.