My Sunday Six

D

dawnnys

Well-known member
Cleaned out the garage! (finally)

I also went through the pantry this a.m. (summer cleaning) and am now wondering if not-too-old cans of food (apricots, beans, vegetables, tuna, etc.) are safe to eat if they have a little rust on the outside of the can? NO bulges or any dents, just a little rust around the bottom of the rim. Safe?

Thinking about making more blueberry crumble bars again tonight if things stay cool here.

Yesterday we went with another couple to tour the wineries about 50 miles from here. Tried to find the restaurant that serves only local, all-natural organic entrees, but could not... so we settled for a quiet dinner at a small restaurant on the way home instead where they had fantastic homemade lemon picata.

Brought home a couple of bottles of wine - Barnyard Red and Le Goat Blush from the Bully Hill Winery (I liked the name and it was also very good!). Now, thinking up something to have this week that will go well with a blush wine.

Looking forward to the annual Tomato Festival (Auburn) in a couple of weeks. Rats - missed the deadline already for the recipe cook-off.

 
My Six:

1 Roasted tomatoes & garlic, pureed & frozen
2 Fig Jam w/ cinnamon & lemon juice
3 Chinese Chicken Salad (haven't made this one in Years!)
4 Cannelini Beans/Italian Canned Albacore Salad w/ Heirloom tomatoes
5 Wild Blackberry Pie
6 Made Greek Yogurt (again!-love it...maybe make homemade yogurt again - haven't in Years)
6.5 Curried Sweet Potato Salad

 
; ) Notice I didn't say sunday six!

Pie was Wed ( I just retired in June and it's all weekend to me!)
And I haven't made the Chinese Chicken Salad yet...got to go do that now.
But I did wash my car yesterday....

 
My six:

1. bought 25 lbs of very ripe tomatoes for $11.00 and made tomato sauce with them. That just about took the entire day yesterday.

2. cut down a lot of basil in my herb garden and made about a gallon-or it seems so anyway-of pesto

3. whole wheat scones to try out my friend's Peach Jam

4. 2 loaves of whole wheat zucchini bread from Cooking Light

5. crust resting to make a fig and blackberry tart for tonight's dessert

still on the list to do:

6. make something with the prune plums I got at Sat's market!

 
I have a T&T NYT Plum Torte made with Italian prune plums

I have made it several times, it's great and easy!
Plum Torte

Cake:
1 stick unsalted butter, softened
3/4 cup sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
1 pinch salt
24 halves Italian plums (prune or purple), pitted

Topping:(can adjust to your own taste for sweetness)
2 tablespoons granulated sugar
1 teaspoon cinnamon

Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.

Cream the butter and the 3/4 c. sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into a greased 9 or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the 2 T. sugar and sprinkle over the top.

Bake for 40 to 50 minutes, until the cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.

To serve, let the torte return to room temperature and reheat at 300 until warm. if desired. Serve plain or with vanilla ice cream.

Serves 8.

from the NY Times - Burros & Levine
"Because of reader demand, this recipe has been published in one form or another in The New York Times almost every year since I went to work there in 1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor and its speed of preparation

 
I'm late with this, but here's my "Last Week Six."

We were on vacation in Quebec and Ontario, so had a lot of vacation food. First time at the family cabin in Quebec without my mother...felt very unsettling. (And reading about Randi just really set me off...)

1. Grilled steaks with "Montreal Spice." Baked sweet potatoes. Yum.

2. Canadian Back Bacon. Need I say more?

3. Eating meals on the porch, listening to the loons, and watching the mist roll through the valley. Seeing the bats do calisthenics in the air eating all the mosquitoes.

4. Frite/chip wagons!!! My favorite part of a Canadian vacation.

5. Having a wonderful meal with friends in Toronto: grilled steak and chicken, wonderful salad with blue cheese, and a pumpkin ravioli dish with a sage/butter sauce--to die for.

6. Butter tarts. 'Nuff said.

 
Here it is Luisa: REC: Fig and Raspberry Gallette with Chartreuse

I use this recipe as a pretty close guide, but I am happy with a more rustic looking tart than what the recipe describes. I have made the tart many times but for some reason I have never made the glaze. I simply drizzle with some good honey!

Also, I planned to use the blackberries in place of the raspberries because I have some I need to use. But, I had plenty of figs piled on so I just skipped the berries this time.

Fig and Raspberry Galette with Chartreuse
source: Chez Panisse Fruit by Alice Waters

10 oz galette dough, rolled into a 14" circle chilled (recipe follows)
6 T sugar
1 T flour
2 T ground almonds
15 ripe Black Mission figs
1 T unsalted butter, melted
1 basket (1/2 pint) fresh raspberries

Glaze:
5 black mission figs
1 C water
1/4 C sugar
1 t green chartreuse or to taste

Preheat oven to 400°F. Place a pizza stone on the center rack.

Remove dough from fridge and place on buttered or parchment lined baking sheet. (I put it on my pizza peel that I dusted with corn meal first.) Mix 1T sugar with the four and almonds, sprinkle over dough leaving a 1.5" border. Cut the tips off the stems off 15 figs. Cut the figs in quarters and arrange them in concentric circles on top of the almond mixture, cut side up. (Mine never quite make it into such an arrangement!) Tilt the stems slightly upward so they will caramelize nicely in the oven. Evenly sprinkle 3T sugar over the fruit.

While rotating the tart, fold the border of exposed dough up and over itself at regular intervals, crimping and pushing it up against the outer circle of fruit, creating a containing rim the resembles a length of rope. Pinch off any excess dough. (Mine just gets folded up over the fruit a bit.) Brush the border gently with 1T of melted butter and sprinkle it with 2T sugar (I used raw sugar here.).

Bake in the center of the oven, preferable on a pizza stone, for 20 minutes. Rotate and bake 20 minutes more. Toss the raspberries with a little sugar and scatter them between the figs. Continue baking for another 10-20 minutes (my figs are small here so I usually only bake for a total of 40 minutes) until the crust and figs are browned and caramelized. (My thought was to sprinkle the blackberries on after the first 20 minutes)--I did not rotate on the pizza stone. Remove the tart onto a cooling rack.

While the tart is baking, make the Chartreuse glaze. Trim and quarter figs and cook them in the water in a small saucepan for 5 minutes over high heat. Break up the figs with a potato masher, then reduce the heat and simmer another 5 minutes. Pass through a fine mesh sieve, returning juices to the saucepan. Add the sugar and boil over med-hi heat and reduce until you have a thick syrup, about 5 minutes. Allow to cool then add the Chartreuse. When you are ready to serve, brush the fruit with the glaze.

Galette Dough
2 C unbleached four
1 t sugar
1/2 t salt
12 T butter, chilled and cut into pieces
7 T water

My condensed directions (Alices's directions are almost a full page!): I combined all but water in the food processor and added water as needed to make a ball of dough. Form 2 balls, flatten into disk shape, wrap separately and chill for at least 30 minute.

I preheat the oven for 45-60 minutes with the pizza stone in it then bake the tart directly on the stone. The crust turns into the most crisp flakey crust I have ever made! Enjoy!

 
These are trucks/busses/stands that sell fresh cut french fries.

There's one sort of near the cabin that's been in operation for at least 30 years. We always get them when we go up. Sooooo good.

 
Barbara: thnks! My figs are Calimyrna (white). What can I replace the Chartruese with?

I hate to buy a bottle of something just for a little bit.

 
I forgot to burn it the last day, so it is STILL in my garage. Maybe save it for future grandchild?

Son just got married on July 4, both still in grad school so it will be a few years at least.

 
You must log in or register to reply here.
Back
Top