Thursday, May 29, 2008

tarte aux tomates

I think I did this tart for the first time about 10 years ago.

I remember applying for a job at this little hole in the woods...
It was far enough away from home, it took me a bit more than 1 hour to bike over.
When I got there for my interview, the chef was very surprised by my look; I didn't look a day past 16. It didn't match up with my experience.
She was very confused and admitted that she was just going to turn me down because I had too much experience for the job.

I begged for them to hire me.
I wanted to work in the country so bad, with nice produce that came from the field, not a truck.
So I had two jobs for awhile, working 7 days a week, city and country.
I did everything in this place - salty and sweets, breakfast, dinner, gardening, serving.
It closed down some years ago and when I saw the sign, my heart sunk.
I wanted to buy it so much...I was just short a couple hundred thousands!

I still do a lot of recipes from there. They served lovely salty tarts- mushroom, zucchini, tomato... They have lived on. A friend of mine has done this tomato tart in a restaurant where she worked too - it was a great hit. Her boss thought she was genius ;)

I did a tart this weekend for a meeting at work.
Bought nice heirloom tomatoes, fresh herbs, bread from art-is-in bakery.

So...
Blind bake a salty tart shell.

Then, you will need:
fresh basil, parsley, bread (i use multi-grain), olive oil, garlic.
Pulse in a blender until you have a thick paste.

Shred some cheese:
I use mozzarella and sometimes a bit of goat cheese.
(in the zucchini tart, I love gruyere)

Cut your tomatoes in thick slices.
I like to slow roast them before I assemble the tart. Tastier and a less soggy tart.

To assemble the tart:
Rub the tomatoes in the herb mixture and layer with the cheeses. Hop into the oven until golden brown.

Yum.

Monday, May 19, 2008

We're eating ribs baby!!!!

Oh so sorry, long time no post...
I've been blaming this on the yucky photographs.
It's not that I don't cook. I at least do lunch and dinner every day. Sometimes I even throw in muffins or cake in the morning.

Lately, I've been in test-mode.
Trying to actually measure out some things and this I will share.

But before I do, I just have to say, I did the most awesome little chorizo appetizer...
Dice and roast chorizo. Drain the fat. Mix the meaty bits with garlic, and an equal part mashed potatoes. Coat with panko bread crumbs. Fry.
Yum.



Anyways, back to ribs. Boys like ribs.

I did not eat ribs when I was young. I did not eat much meat...Actually, I sucked the juices out and spit it back gently into my plate. Kinda gross. Then closed my eyes and wished for fruit.

My mind changed about ribs when I did some myself. Never was much impressed by what I ate elsewhere, and sometimes I closed my eyes when people ate them. Mom at Dim Sum, eating those tiny ginger ribs, ewwww. I think I was way less disgusted by chicken feet...

Ribs are on the menu for a thing at work in a few weeks. I am testing away.
This is test #3, and it is final. Heaven. Tears-in-the-eyes-of-the-boyfriend heaven.
One thing is for sure, Simon will marry me for food.

I marinate them the night before or the morning of.
Cook at 300F for 3 hours. Roast or BBQ at the end. Crunchy-soft goodness.
This is a lot of marinade, I bought a big big package of baby-back ribs.

3/4 cup broth (I mix beef and chicken)
1/3 cup honey
1/3 cup maple syrup
1/3 hoisin sauce
1/4 cup premium dark soy sauce
2 Tbsp chili garlic sauce
1 Tbsp Chinese five spice (I grind it right before, use fresh, it tastes better!)
5 cloves garlic, finely chopped
1 onion, finely chopped

Girls like ribs too.
 
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