Heirloom Tomato, Zucchini & Manchego Tart

Coming home from a day in the test kitchen and finding the willpower to wander in to my own kitchen can be daunting at times.  It never fails that the moment I walk through the front door, Pavlov's Bell seemingly rings and both my children simultaneously chime, "Mom, what's for dinner?"

I am usually blindsided by the "what's for dinner" question, even though its utterance is as certain as the day is long.  Typically, I'm too busy  transitioning from work mode to home mode to mentally prepare a meal in my head in the space between.  Much of the time, as was the case last night, the meal simply materializes from ingredients which are lying about.

I quickly honed in on some heirloom tomatoes from the prior weekend's farmer's market. The tomatoes were fabulous and bursting with sweet juice.  Then I spied some sweet baby zucchini just brought in from our garden as well as a sizable wedge of Manchego cheese in the cheese cave.  These ingredients were literally staring at me from their respective places in the kitchen.  It didn't take long for me to mentally piece them together in to a simple, one dish, weeknight meal.  And easy like Wednesday evening, an heirloom tomato, zucchini, and Manchego tart was born.

Tart Crust
2 cups + 1 tablespoon all purpose flour
4 tablespoons chilled, unsalted butter cut in 1 " pieces
6 tablespoons chilled shortening
1 teaspoon salt
4 (+/-) tablespoons ice water

In a medium bowl or in the bowl of a food processor, whisk the salt with the flour. First cut the shortening and then the butter in to the flour until pieces no larger than a pea remain. Add the ice water a tablespoon at a time until a shaggy dough is produced which will hold its shape when pressed together.  Gather the dough in to a ball, flatten in to a disk, and cover and chill for at least 30 minutes.

Filling

1 cup thinly sliced, sweet heirloom tomatoes
1 1/2 cups thinly sliced zucchini
1 cup thinly sliced sweet onion
2 tablespoons fruity, fresh extra virgin olive oil such as picudo
6 large eggs
2 cups finely grated Manchego cheese
1 teaspoon salt
Fresh ground pepper to taste

Process

Preheat the oven to 350.  Sprinkle 1/2 a teaspoon of salt on the sliced zucchini in a colander and allow drain. Meanwhile saute the onion in the olive oil until caramelized and golden brown.  Add the zucchini slices Cook the onion and zucchini together until the squash becomes slightly tender, and most liquid has evaporated, about 2 minutes.  Taste and adjust seasoning accordingly.

Remove the tart dough and roll out on a lightly floured surface.  Place the dough in to a 9"-10"  tart pan with removable bottom.  Sprinkle 1/2 cup of the Manchego cheese over the bottom of the tart.  Top the layer of cheese with the sauteed zucchini and caramelized onion.  Add another 1/2 cup layer of cheese.  Arrange the tomato slices over the top of the zucchini and onion.

Whisk together the eggs teaspoon of salt, remaining cheese and fresh cracked pepper.  Pour the mixture evenly over the entire tart.  The filling will not cover the vegetables but will puff while the tart is baked.  Place on the middle rack in the preheated oven.  Bake for 35 minutes or until the filling is set and the top is golden brown.  Allow to cool slightly before serving.  This tart is also excellent served at room temperature.

Serves 6-8

Makes one 9"-10" tart  

Lemon Augurmato Seared Sockeye Salmon on Fresh Baked Arbosana Olive Oil Rolls with Frantoio Aioli-Dill Tartar Sauce and Purslane

Three olive oils were used in the creation of this sandwich.  Each was chosen specifically to lend its unique flavor to the culinary application.  The salmon was marinated in a sprightly, fresh, lemon agrumato.  The tartar sauce was made from an aioli which contains a lovely, assertive, peppery frantoio extra virgin olive oil, and the rolls were made using fresh, fragrant, floral arbosana extra virgin olive oil.    

Hojiblanca Extra Virgin Olive Oil Challah

Warm, rich, light as a feather, and redolent with the sweet, floral aroma of Ultra Premium, ultra fresh, Hojiblanca extra virgin olive oil.  The aroma of this bread baking is sheer luxury and the lack of butter will hardly be missed. 

Rachel's Hojiblanca Challah

1 Tablespoon active dry yeast
1/4 cup sugar
1/3 cup  + 1 tablespoon Melgarejo Hojiblanca olive oil
4 large eggs
1/4 cup water
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour

In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, stir yeast into water to soften for five minutes.  Add three eggs, sugar, oil and salt and beat lightly.  Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough.

Turn the dough out on to a lightly floured surface and knead by hand for five more minutes.

Put the dough into a large bowl oiled with Hojiblanca, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, for about an hour.

Turn dough out onto a lightly oiled work surface. Divide into thirds. Shape each third into a rope about 20 inches long. Lay the ropes side by side on a baking sheet lined with parchment paper.  Braid the ropes, tucking both ends under the loaf.

Cover and let rise in a warm area for 45 minutes.

Beat the reserved egg with a tablespoon of cold water to make an egg glaze. Brush the glaze lightly over the braid. 

Bake in a preheated 350°F oven for 40-45 minutes, checking with an instant read thermometer for an internal temperature of 190°F.

BLT Mac & Cheese Hold The lettuce

Conflicted about whether to make BLTs or mac and cheese for dinner last night, I decided to merge the two in a hybridized dish minus the lettuce.  The results were quite delicious, but then again, when is bacon, caramelized sweet onions, tomatoes, heavy cream and cheddar not delicious?  So with that forewarning about the richness of this dish, please find my recipe below.

BLT Macaroni & Cheese, Hold The Lettuce

1 pound dried elbow macaroni, cooked al dente, cooled and drained
2 cups peeled, diced plum tomatoes
4 oz. smoked, thick-cut bacon, about five strips
one large, sweet onion thinly sliced
four cups packed baby spinach
5+1 cups grated sharp cheddar cheese
1/2 cup grated Gruyère
1/2 cup grated Parmesan
4 cups whole milk
2 cups heavy cream
1/4 cup all purpose flour
2 tablespoons cornstarch
kosher salt and pepper to taste

Preheat the oven to 375.  Dice the bacon and brown in a large, heavy 8+ quart dutch oven over medium high heat.  Remove the bacon with a slotted spoon and reserve two tablespoons of the drippings.  Lower the heat to medium and saute the onions in the the bacon fat until golden brown and caramelized, about 20 minutes.  Add the tomatoes and spinach. 

Cook the vegetables until almost all of the liquid has evaporated, about 20 minutes more.  Add flour to the vegetables and stir over heat until no dry spots are visible, about two minutes.  Slowly add the milk to the vegetables, whisking constantly.  Add the reserved bacon and cook, stirring frequently, over medium heat until the sauce thickens. 

Whisk two cups of cream with the cornstarch until no lumps remain.  Add the cream to the sauce and continue to whisk, over heat until the sauce becomes thicker.  Add the cheeses reserving one cup of cheddar, and continue to stir until the cheeses melt and are well incorporated in to the sauce.  Taste and adjust the seasoning.  Add the macaroni and stir until well combined.  Turn out in to a well greased 6+ quart oven safe casserole or baking dish.  Sprinkle the top with the reserved cheddar, bake until bubbly and the cheese is on top is slightly browned. 

Serves 8          

Tuscan White Bean Spread Made With Fresh Pressed FS17 Extra Virgin Olive Oil

Tuscan White Bean Spread

1 pound of dried, rinsed Great Northern white beans

2” sprig of fresh rosemary

4 cups low chicken or vegetable stock and water to cover beans

1 medium onion, diced

2 whole garlic cloves, smashed

One large carrot, peeled and diced

One large celery rib, diced

2 ripe, fresh Roma tomatoes, peeled, diced & seeded or one small can of diced tomatoes in juice

2 teaspoons sea salt

Fresh ground pepper to taste

For Finishing

1/3 cup + 2 Tbs. fresh pressed, FS17 Extra Virgin Olive Oil

In a 6 quart or larger stock pot, add all of the ingredients except the olive oil.  Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully  cooked through.  Add more water as necessary.  Allow the beans to cool completely. 

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add 1/3 cup extra virgin olive oil and process until smooth or desired consistency is reached.  Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed extra virgin olive oil.  The spread can be served with crudités, crackers, lavash, pita, or crusty bread.      

Makes approximately 2 ½ cups white bean spread

Quiche: The Most Versatile Dish In The World

Quiche is my go to dish for picky eaters, especially young ones.  Quiche is my ace in the pocket for last minute breakfast, lunch, or dinner guests.  Quiche conserves water because it's a one dish meal.  Quiche is comfort food and quite possibly an anti-depressant.  It releases dopamine in the pleasure receptors of the brain, causing instant happiness and in some cases, euphoria.  Quiche does my laundry, washes my dog, and mows my lawn...

Okay, maybe quiche doesn't do ALL of that, but it does qualify as a delicious and easy to prepare crowd-pleaser.  There have been many occasions when I've made quiche by simply cleaning out my vegetable crisper and or utilizing leftovers.  Quiche can be made from ingredients such as asparagus, mushrooms, broccoli, zucchini, artichokes, ham, bacon or smoked salmon.  However, there are no hard and fast rules for making a quiche.  Vegetables and or meat can be combined with any type of cheese, or none at all.  The process is as easy as throwing the chosen ingredients raw or in some instances cooked, in to a prepared pie crust, pouring beaten eggs over the top and baking it for about 25 minutes.  Please find my recipe for Bacon, Arugula Cheddar Quiche below.

Bacon, Arugula & Cheddar Quiche  

Ingredients
6 large eggs, beaten
2 cups washed, dried arugula
1 1/2 cup shredded sharp cheddar cheese
3  strips bacon, chopped
2 tablespoons minced shallot
Sea salt & fresh cracked pepper to taste
1 homemade or store bought pie crust

Directions
Preheat the oven to 400.  Brown and drain the bacon reserving one tablespoon of bacon grease.  Saute the shallots until golden in one tablespoon of reserved bacon drippings.  Combine the golden shallots with the beaten eggs.  Season the egg mixture with salt and pepper to taste.  Line a 9" pie pan with the pie crust.  Sprinkle 1 cup of cheese over the bottom.  Add the Arugula and sprinkle half the bacon over the arugula.  Add the remaining cheese over the arugula and add the the remaining bacon over the cheese.  Pour the egg shallot mixture over the top.   Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.  Enjoy warm, or allow to cool to room temperature.  It can be made a day in advance or may be frozen and re-warmed. 

Custom Mesophilic & B.Linens Aged Soft Cheese In The Works

Giant Blue, White & Red Velvet Cupcake