Wednesday, May 29, 2013

Key Lime Tart

Nothing says summer like 90 degree days in the forecast!  But wait- wasn't it barely hitting 50 last weekend?  I'm so confused...

To spare any confusion, I made you this tart to get you in a summer frame of mind.  Light and ever-so-sweet, this was perfect topped with the strawberries starting to hit the market here.  I imagine it would also be stellar topped with fresh raspberries too!  Come to think of it, meyer lemon curd would also work fantastically well in the filling!

Key Lime Tart
crust adapted from Lottie & Doof
serves 8-10

For the crust:
1/2c finely shredded unsweetened coconut
1 stick butter
1/4c evaporated cane juice (or granulated sugar)
3/4t vanilla
1/4t salt
1c whole wheat pastry flour (or whatever you have on hand)

For the filling:
1/2c whipping cream
1/2t vanilla
1/2c key lime curd (or meyer lemon curd)

For garnish:
fresh raspberries or strawberries
lime zest
white chocolate whipped cream

Preheat overn to 350deg.

Spread coconut on a small sheet pan and toast in the oven for ~5min, until golden.

Melt butter in a medium saucepan over medium-low heat.  Remove from heat and let cool a bit.  While still warm, add sugar, vanilla, salt, flour and toasted coconut.  Stir together to form a dough, and then press into a 9" tart pan.  Bake for 15-20min, until browned.

For the filling, whip the cream until stiff peaks start to form.  Add vanilla and mix and low speed until incorporated.  Fold in lime curd.  Transfer to the tart shell and chill a few hours or overnight.

To finish, top with sliced strawberries or whole fresh raspberries.  Lime zest and white chocolate whipped cream can also be added if you're feeling fancy!

If you're reading this, I could use your help!  I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer.  To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12.  If you would like to donate a baked good, please check it out and spread the word- I won't be able to do it without you!!

Wednesday, May 22, 2013

Mashed Potato Pizza

Sometimes you have to taste something to believe it's a good thing.

Before I tried it, I kind of thought putting mashed potatoes on pizza was a bit of carb overkill.  But after tasting it while on a trip to New Haven, CT, I realized I might have to reconsider.  Sure, it's got some carbs.  But boy was it delicious!

The version I recreated at home has a thin, whole wheat crust, crispy turkey bacon, and just a little cheese to round things out.  Perfect when served alongside a nice green salad :)  It's all about balance!

Mashed Potato Pizza
inspired by BAR
yield:  2 thin crust pizzas

pizza dough  (for a quick, no-rise dough I used this recipe)
extra virgin olive oil
roasted garlic mashed potatoes, see below
1 pkg (8oz) Applegate Farms turkey bacon, cooked until crispy and chopped into pieces
4oz cheese (I used a mix of sharp cheddar and toscano)

Preheat oven to 450.  If you're using a pizza stone, put it in the oven to heat up as well.

If you've made the mashed potatoes ahead of time (suggested), heat them up until warmed through.  Have the remaining ingredients ready to go.  Roll out half of the dough.

Once the pizza stone and oven are preheated, remove stone and add rolled out dough.  Working quickly, brush with olive oil and top with a thin layer of roasted garlic mashed potatoes.  Add ~1/2 the crispy bacon and cheese, then bake for 12-15 min, until cheese is bubbly and starting to brown.

Repeat with remaining dough.  Slice and serve!

Roasted Garlic Mashed Potatoes
Yield:  enough for 3 pizzas, or 3-4c

1lb 12oz yukon gold potatoes
1 small head of roasted garlic
2T butter
1oz cream cheese

Dice potatoes evenly and put into a large pot.  Cover with cold water and bring to a boil over high heat.  Cook until potatoes are pierced easily with a fork (time will depend on the size of your dice).  Drain and return to the pot.  Add roasted garlic cloves, butter, cream cheese and mash well.  Add buttermilk, a splash at a time, until you've reached your desired consistency- thin enough to be spreadable on a pizza, but still with some body.

If you haven't already heard...  I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer.  To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12.  If you would like to donate a baked good, please check it out- I won't be able to do it without your help!!

Friday, May 10, 2013

Teff Porridge

At some point in the not-so-recent past, I picked up some teff from some natural grocery store, thinking either of its health benefits or of the tasty injera I had tried at an Ethiopian restaurant.  After a failed attempt at injera, this tiny grain sat around in my cupboard for years (yes, years).

At last its time had come, and lucky for me this recipe turned out much better than the one I had tried for injera.  I didn't expect a whole lot, but it was absolutely delicious and a great change from oats!  Two batches and I am out of teff, but I'm guessing I won't be for long ;)

Teff Porridge
adapted from Serious Eats
Serves 2

3c water
1/2t kosher salt
1c whole grain teff
1/2t ground cinnamon
1/2t ground cardamom
1T unsalted butter
3T maple syrup

Bring water and salt to a boil over medium heat.  Pour in the remaining ingredients and stir well (you'll feel the teff trying to stick to the bottom of the pan).

Turn down the heat to meidum low and let the porridge simmer until it has thickened, stirring occasionally, ~10min.

Cook until the porridge has thickened and teff is tender without being mushy.  Remove from heat and top as desired.

Have you ever cooked with teff or teff flour?
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