Tag Archives: Food52

Summer Dessert: Peach Tart

So, you want to make a seasonal, fruit-forward, impressive dessert that’s not too difficult and won’t take too much time because you have the Olympics to watch?

Admitting it is the first step.

On any other day, I’d say this:

7c6103215dccbba79273a01bc65c035c_original.jpg

via funnyordie.com

(You thought I was going to include a PhelpsFace picture. YOU DON’T KNOW ME.)

I happen to have the perfect dessert for you: a peach tart from Food 52.

IMG_0788

It’s seasonal! Peaches are perfect right now. Summertime is peach time. You can find sweet, juicy peaches in every farmers market and grocery store.

It’s fruit-forward! This dessert highlights the beautiful summer peach. There’s so much fruit that this tart almost feels healthy. Almost. 

It’s impressive, but not too difficult! This is a relatively simple dessert. Fewer than 10 ingredients, most of which you should already have in your pantry/fridge. From start to finish, this took me 2 hours. Peel & slice the peaches. Make the dough. Assemble. Bake. And I love a tart because the crimped edges feel fancy. If you don’t have a tart pan, I highly recommend that you invest in one.

IMG_0786

You have Olympics to watch! Me too. I’ve become as obsessed with archery and the Greek men’s water polo (hubba hubba) as I have been with Phelps & Ledecky, Kerri Walsh Jennings and the Final Five. (The Final Five is a name which sounds both sweet and post-apocalyptic at the same time. Impressive!)

Well, for your Olympics viewing, you need this dessert. It looks like a gold medal, right? I mean, a gold medal with a bunch of sweet, juicy canary yellow diamonds in them. Canary yellow diamonds that you can eat. Canary yellow diamonds that you can cover in whipped cream.

Go big or go home.

USA! USA! USA!

Peach Tart from Food 52

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 cup plus 1 teaspoon sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • tablespoons whole milk
  • 1/2 teaspoon almond extract
  • tablespoons cold, unsalted butter
  • 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide

Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.

In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream. Or vanilla ice cream.

 

Tagged , , , , , , , , , , , , , , , , , , , , , , , ,

Summer Salad That Isn’t Pizza: Vietnamese Rice Noodle Salad

I’ve been on a real salad kick lately. Mostly because I’d been working on my #pizzadiet (that’s pizza all day errday forever). I realized that while delicious, it’s not actually really that good for you. WHO KNEW?

I made one of my go-to favorites, the Zesty Taco Salad, earlier in the week.  But then I saw my buddies at Food52 post this link to the Vietnamese Rice Noodle Salad and I knew I had to make it.

Just to be clear, I’m not actually buddies with the people at Food52. But, I pretend we’re friends since I follow them on Instagram and Facebook and love almost everything they do. Frankly, I’m better friends with them than some people I’m actually friends with on FB.

Anywho. This salad was so enticing that my friend Emily and I ran into each other at the store shopping for supplies (“I’m looking for napa cabbage.” “I’M looking for napa cabbage.” “Wait, what are you making…?”) After going to two stores to find the previously aforementioned napa cabbage, we both finally were able to make dinner. And to quote Emily again, it was pretty damn delicious.

If you have everything on hand, this is not only pretty damn delicious, but it’s a quick meal to assemble. It’s a meal that can be put together in the time it takes to boil water. Author’s note: this will happen much more quickly if you do not watch the pot.

This salad tastes like summer. It’s fresh and crisp, and with the dressing, sweet and spicy. There’s a ton of textures at play here, too. Rice noodles with just a bit of bite, crunchy cucumbers and cabbage, and plump shrimps.

In the nude

In the nude

Is it as good as pizza?

….no, cause what is. (RIP #pizzadiet)

But, it’s a pretty damn delicious meal.

Vietnamese Rice Noodle Salad from Food52 Serves 2 to 3

The dressing

  • tablespoons fish sauce
  • tablespoons freshly squeezed lime juice
  • 2 to 3 tablespoons light brown sugar
  • 6 to 8 tablespoons water, to taste
  • 1medium clove garlic, minced
  • fresh Thai (or bird’s eye) chile, minced | I couldn’t find one, so I used a serrano chile. Worked well! 
The salad

  • ounces thin rice noodles (roughly the width of linguine)
  • 3 or 4 napa cabbage leaves, thinly sliced crosswise
  • medium carrot, shredded or cut into matchsticks
  • ½ cucumber, halved, seeded, and thinly sliced
  • handful chopped fresh herbs, preferably a combination of basil, cilantro, and mint
  • ounces cooked meat or shrimp, cut or torn into bite-sized pieces
  • ½ cup salted peanuts, coarsely chopped

To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic, and the chile. Whisk well. Taste: if it’s too pungent, add more water, 1 tablespoon at a time. If you’d like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you’re going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn’t knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.)

Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water, and then spread the cooked noodles on the towel to drain further.
Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs, and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs, and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.)
Read to Go [sic]

Read to Go [sic]

 

Tagged , , , , , , , , , , ,

Facebook Pie: Atlantic Beach Pie

If everyone else jumped off a bridge, would you do it?

If I’m being completely honest, I’d at least consider jumping off the bridge. Maybe there’s a big trampoline beneath the bridge. Or maybe there’s a beautiful lake filled with mermen. Sure, you MIGHT plummet to your death, but what if you were plummeting whilst being surrounded by the gorgeous vistas of the PCH?

The point is, just because everyone is doing it, doesn’t mean it’s always a bad thing. Sometimes it’s a bad thing (e.g., reading Twilight, watching Twilight, admitting you’ve read/watched Twilight). But it really isn’t always.

A few weeks ago, my friend Shaun told me about this pie she’d heard about on NPR called the Atlantic Beach Pie. It was a pie that was made at seafood restaurants in North Carolina back in the day. The theory was if you ate seafood, you really shouldn’t eat dessert because it would make you deathly ill. All desserts, except for this one.

Then I saw the recipe posted on Food52. I posted it to Shaun’s Facebook page and I started noticing it EVERYWHERE. Everyone was making it. Anna made it (and then made it again), then Alison made it, and so on and so forth. My friend Seton’s mom even called her, saying she was going to make ‘the Facebook pie.’ We were all jumping off the proverbial bridge together. And landing in a creamy, delicious pool of citrusy custard and whipped cream.

You want to believe that this pie is going to be weird. It has a saltine cracker crust. But one of my favorite treats is saltine toffee, which is simple, rich and salty-sweet goodness. (Note to self: make saltine toffee soon.)

Start with softened butter, smooshed up saltines and sugar and knead it all together into a ‘dough.’ I couldn’t get the saltine crumbs to come together. So I added a little more butter. Than a little more butter. Than it was almost another whole stick of butter. OOPS, MADE IT MORE DELICIOUS.

After a brief rest in the fridge, you bake the crust off, whisk all the remaining ingredients together, pour and rebake.

Seriously, I think the hardest thing about this pie is waiting for it to be cold enough to eat.

Go ahead, make this pie. Everybody’s doing it.

Pre-Whipped Cream. Or, Pre-Perfection.

Pre-Whipped Cream. Or, Pre-Perfection.

Atlantic Beach Pie, via Food52

For the crust:

  • 1 ½ sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • ½ cup softened unsalted butter
  • tablespoons sugar
For the filling:

  • One 14-ounce can sweetened condensed milk
  • egg yolks
  • ½ cup lemon or lime juice or a mix of the two
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish

Preheat oven to 350° F.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. (Just use your hands) Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Second piece. I ain't ashamed.

Second piece. I ain’t ashamed.

Tagged , , , , , , , , , , , , , ,

Appeteasers: Roasted Fennel and White Bean Dip and French Onion Tart

I think the food you make says a lot about you.

In this case, I’m a dip and a tart.

WINK.

On Saturday, I co-hosted a wedding shower for my friends Lindsay and Tim. It was held at our friends Emily & Paul’s house and we had a lovely low country boil. Emily and I made appetizers. Emily did the lion’s share of the appetizer cookery, but I brought two dishes along.

When selecting dishes for a large group, you have to take in mind several considerations. 1) There are a lot of vegetarians, so you need something veg friendly. 2) Some of these people are REALLY good cooks. You can’t bring nachos to a foie gras fight. Plus, Tim is one of the founders of the soon-to-be Small Batch Beer Co. Tim is all about flavors—both in his food and in his beer—so I had to bring my A game.

When all was said and done, our appetizer menu looked a little something like this. (I’m pretty sure every recipe is from Food52. No, they don’t pay me to say that. Because why would they. But if they WANTED to…. I would take their money. To buy food. To make more recipes. From Food52.)

During the party, someone asked me what I made and I actually said, “I’m the dip and the tart.” I suppose it’s better than being the devil?

Anywho, as per ushe, I made two recipes I’d never made before for this event. Cause I live on the MOTHER-EFFING EDGE. (Or rather, I take JUST enough of a risk that I may fuck up and have to pick up a quiche at the store on the way to the party.) But thankfully, my risk was rewarded.

These recipes are really easy. And really great. Particularly the dip. I love a good dip. This one had such great flavor—the roasted fennel gave such depth. It was rich and creamy. Great on a crostini or a chip. And despite cutting off a chunk of my fingernail while chopping rosemary (cause, duh, I’m dippy), this was a huge success.

PLEASE NOTE. I did not serve anyone my fingernail. Nor was there any cross-contamination or accidental vampirism. I handled that shit like a pro. No Jamie from Top Chef All-Stars “I need to go get stitches” ish. I flipped my cutting board, got a new knife, cleaned up my finger, gloved my hand up and JUST KEPT COOKING.

It's not top scallop.

It’s not top scallop. Or top stitches. It’s Top Chef.

And this tart. Let’s just say if you want to impress someone, make this tart. It takes some time but it is not hard. You make your own crust! You cut two pounds of onions, which makes you cry, bawl, and snot in your kitchen! You make the tart! You want to eat the tart, but you can’t cut through the onions because they’re all tangly! But that’s ok! It’s delicious! It’s yummy! And it’s pretty!

Just like a tart oughta be.

French Onion Tart

Serves 6 to 8

For the filling

  • 1 tablespoon extra virgin olive oil
  • 2 pounds yellow onions, peeled & sliced thin
  • 2 sprigs fresh thyme, leaves removed & stems discarded
  • Sea salt and freshly ground pepper, to taste
  • 1 large egg, lightly beaten
  • 1 teaspoon sherry vinegar
  • 2/3 cups Swiss cheese, shredded

For the Swiss cheese pastry crust

  • ¾ cups whole wheat pastry flour | I found this at Whole Foods!
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon paprika
  • 1 cup Swiss cheese, shredded
  • 4 tablespoons very cold butter, shredded using a box grater
  • 1 to 2 tablespoons cold seltzer | I wound up using about 3 ½ tablespoons of seltzer

To make the filling, heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions and sauté for 2 minutes. Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes.

Meanwhile, prepare the crust. Add the flour, salt, and paprika to the bowl of a food processor. Pulse once or twice to mix the dry ingredients. Add the cheese and butter, then pulse a few times until it forms a sandy-looking mixture. Add 1 tablespoon of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 teaspoon at a time (you may not need the entire 2 tablespoons…or you may need more like, 3 ½ tablespoons), and continue to pulse until you have a ball of dough. (Mine did not come together in a ball, but was moist enough to come together into a ball.) Turn the dough out onto an unfloured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.

Preheat the oven to 400ºF.

Remove cover from the pot of onions, raise heat to medium, add the thyme and season with salt and pepper. Let the onions cook, stirring occasionally to scrape the browned bits from the bottom of the pot, until onions turn golden brown, about 30 to 35 minutes. When onions are golden and very tender, stir in the sherry vinegar. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl.

Place the chilled dough between two sheets of parchment paper, and roll it into a 13-inch circle. Fit dough into a 9-inch ungreased springform pan. Fold down sides of dough, leaving a 1-inch high crust.

To finish the filling, add the egg and cheese to the bowl with the onions. Stir to mix well. Pour mixture over the tart crust and spread to the edges using a rubber spatula. Bake for 25 minutes, until slightly puffed and golden. Remove from oven and let cool for 5 to 10 minutes before slicing.

French Onion Tart

French Onion Tart

Roasted Fennel & White Bean Dip

For Roasted Fennel

  • 1 Large or 2 small fennel Bulbs, trimmed and cut into 1 inch pieces
  • 2-3 tablespoons Olive Oil
  • 2 Cloves Garlic still in papery shell
  • Salt and Pepper

For the Cannellini Bean puree

  • ¾ cups Olive Oil
  • 2 Garlic Cloves, Peeled and minced
  • 2 ½ cups Cooked Cannellini Beans, drained and rinsed
  • 1 tablespoon Fresh Rosemary, Chopped
  • 1 tablespoon Lemon juice, Freshly squeezed
  • ½ cup Parmigiano-Reggiano cheese, grated
  • Crostini

First make the roasted fennel. Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.

Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat.

In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining ¼ olive oil and all but 3 tablespoons of the parmigiano-reggiano. (Or….top with a lot more cheese.) Puree until smooth.

Raise oven temp to 450ºF. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!

Roasted Fennel and White Bean Dip

Roasted Fennel and White Bean Dip

Tagged , , , , , , , , , , , , , ,
curiouser & curiouser

a collection of the delicious & delightful

Food and Brew Review

Triad restaurants and farms and craft beer! Oh my!

Motherhood - WHAT?!

Making it through motherhoodhood with the grace of a camel on ice skates

costablancamama

A Spanish Adventure - raising kids and giving birth in Spain

PornBurger

Burger Perverts Welcome

NC | NY

bringing a little bit of the south to the city

Erin Lesica

Real Food. Fake Blog.

The Crafty Cook Nook

Preserving Food, Stories, and Place

Justin Timberlake Does Things

Real Food. Fake Blog.

Feed Me Phoebe

{ health, hedonism & all the delicious things in between }

pancussion

Real Food. Fake Blog.

The Frenemy.

Real Food. Fake Blog.

THE KIDS ARE RELATIVELY OKAY

Real Food. Fake Blog.

Curious And Curiouser

I Find the World Curious

POPSUGAR Food

Real Food. Fake Blog.

This American Wife

Real Food. Fake Blog.

Eat, Live, Run

Real Food. Fake Blog.

So Delushious !

personal random ramblings from a girl who loves bacon and can't be fat.

Seasoned to Taste

I'm just a girl with an appetite.