Wednesday, August 11, 2010
CEA's update #21
Item #31. Cook from a "found" recipe once a week.
I've been better about cooking new dishes than I have been about posting a report on them! During this past week I baked two recipes from Rebecca Rather's Pastry Queen cookbook: Texas Pecan Pie Bars and Emergency Fruit Crostata. The pecan pie bars were rich and gooey. It's a recipe I'll make again for party occasions. The crostata lives up to its promise: a quick, easy-to-make free-form tart. I've been trying to find the perfect rustic tart, and this may be it. You can make the tart with just about any fruit except for bananas and strawberries. I used blackberries and blueberries, but since these are not always available in our local grocery store, I'm planning on keeping frozen fruits on hand. The tart warm from the oven with vanilla ice cream and whipped cream was delicious and perfect for a dinner party finish. The tart cold from the refrigerator the next morning with a pot of hot tea was sublime.
I've been better about cooking new dishes than I have been about posting a report on them! During this past week I baked two recipes from Rebecca Rather's Pastry Queen cookbook: Texas Pecan Pie Bars and Emergency Fruit Crostata. The pecan pie bars were rich and gooey. It's a recipe I'll make again for party occasions. The crostata lives up to its promise: a quick, easy-to-make free-form tart. I've been trying to find the perfect rustic tart, and this may be it. You can make the tart with just about any fruit except for bananas and strawberries. I used blackberries and blueberries, but since these are not always available in our local grocery store, I'm planning on keeping frozen fruits on hand. The tart warm from the oven with vanilla ice cream and whipped cream was delicious and perfect for a dinner party finish. The tart cold from the refrigerator the next morning with a pot of hot tea was sublime.
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3 comments:
The tart sounds wonderful. So what makes a tart rustic? Is it something that could be cooked over an open flame? Is this one of the things I missed last weekend?
Rustic, I think, in the sense that it is a free-form tart, with no rolling out of pie crust or pie pan involved. One presses the dough out in a circular shape, places the fruit with sugar in the center, then folds the edges up over the fruit, encasing it but not covering it up. Yep, you missed it, along with the roasted chicken breasts with herbs, risotto with mushrooms, and asparagus with butter and lemon.
My mouth is watering as I read. It all sounds so divine.
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