Tag Archives: Food blog

Spring Vegetable Tart

6 May

It is asparagus season, this makes me very happy. Asparagus is one of my favorite vegetables because it tastes great and can be used in so many different types of recipes. Asparagus is great all by itself, in a salad, hot or cold, roasted or steamed…I could go on forever.

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Now when most people think of tarts they think dessert, I know I always did, until I began to cook and opened my mind to all kinds of new things in the world of food. According to Wikipedia “a tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.” So when I was looking for something to bring to my sisters that was a bit different than the usual, I found a recipe for an Asparagus Leek Tart, it was perfect.

Ingredients

4 small leeks or 2 large leeks, white and light green parts only, sliced and rinsed well

1 Tbsp butter

1 Tbsp olive oil

1 bunch asparagus, trimmed and cut into small pieces

1 sheet of frozen puff pastry, thawed

1/3 cup milk

2 eggs

1 cup grated Gruyere cheese

1 heaping tsp of fresh lemon thyme or regular thyme if you don’t have lemon thyme

1 tsp of fresh parsley, chopped

salt and pepper to taste

2 Tbsp concentrated balsamic vinegar

Directions

Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or line with foil and grease lightly with shortening or butter. Set aside.

 

Melt butter and olive oil together in a sauté pan over medium heat. Add leeks and season to taste with salt and pepper. Sauté for 10 minutes and remove from heat and keep to the side. While the leeks are cooking blanche the asparagus for two minutes in boiling water and then put into ice water to stop the cooking. Add asparagus to the leeks and set aside.

 

On a lightly floured surface roll out puff pastry dough into a rectangle and transfer to the prepared cookie sheet. Using a fork score around the edges to create a crust and pierce the dough all over so that it doesn’t puff up too much in the middle.  Bake for 10 minutes.

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While the pastry is cooking whisk together the eggs and milk in a mixing bowl until well combined. Add cheese, thyme, parsley, salt and pepper to taste and mix well.

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Once the 10 minutes is up, remove the puff pastry from the oven and reduce heat to 400 degrees. Using a fork gently push the air out of the center of the dough so that it flattens in the center.

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Scatter the asparagus and leeks evenly on the dough, pour the egg and cheese mixture over the vegetables. Bake for 20 to 25 until set. Remove from oven and let cool. Drizzle with concentrated balsamic vinegar, serve and enjoy!

 

Thank you The Life Jolie for this delicious recipe!

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Chicken Tagine or Tagine Chicken?

22 Dec

Either way, it is delicious! I wanted to do something different, so as usual I go to Pinterest. Scrolling through all those chicken recipes, I came across several recipes for chicken tagine, I like Middle Eastern flavors so they really appealed to me. The only thing was, there was at least one thing that I didn’t like in each recipe, so I took from the ones I liked and made my own version.

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I hope you enjoy  this as much as my husband and I did. I served it with couscous but you could also serve it with potatoes. If you choose to serve it with potatoes you can add some cubed potatoes to the pot for the last 20 minutes and voila!

Ingredients:

2 Tbs Olive oil

2 Chicken breasts with bone-in and skin on

4 Chicken legs with bone-in, skin on

1 Yellow or Spanish onion, finely chopped

3 Garlic cloves, minced

4 Cups Chicken stock

1/2 Cup Cilantro, roughly chopped

1/2 Cup Parsley, roughly chopped

2 tsp Ginger, minced or 1 tsp ground ginger

1/2 tsp Cumin

1/4 tsp Saffron, crushed

1 Cup Green, pitted olives, reserve the juice

2 Lemons, juiced

Salt and Pepper to taste

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Directions:

Heat olive oil in a large, heavy bottomed pan or Dutch oven over medium-high heat. Dry chicken pieces and sprinkle generously with salt and pepper. Place skin side down in a single layer in pan.

Brown in batches until skin is golden and crispy, about 5 minutes then turn over and brown other side for about 3 or 4 minutes. Remove chicken and set aside.

Add onion to pan and cook until soft, stirring to mix it well with the olive oil. Once the onion is soft, add garlic and cook for another minute or two.

Add chicken back to pan. Add stock, cilantro, parsley, ginger, cumin and saffron. Stir to combine. Bring to a boil and reduce to a simmer; cook uncovered for 30 minutes.

Add olives, reserved olive juice (I used about 1/2 cup) and juice from the 2 lemons. I also added one of the lemons that I juiced. Season to taste with salt and pepper. Cook for another 30 minutes, chicken should fall off the bones.

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I like to serve it with the couscous and also roasted carrots to round out the meal. And whether you like to call it Chicken Tagine or Tagine Chicken…Enjoy!

Souper Easy Roasted Tomato and Red Pepper Soup

29 Oct

Now that soup weather is finally here I decided to make tomato soup. Growing up we always had Campbell’s and I always loved it but now that I rarely eat anything processed or pre-made I thought it was time I grew up and made my own tomato soup. I found a super easy recipe and it tasted great.

As far as what kind of tomatoes to use, you can really use any kind. I did a mixture of Roma and Compari. The recipe called for white onion, not sure I’d use that again, I think I’ll try a Spanish onion the next time I make it. Not crazy about the white onion flavor.

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Ingredients:

6 cups tomatoes, chopped

1 white onion, chopped

Salt

5 or 6 garlic cloves, peeled

2 large red peppers

Red pepper flakes, optional, to taste

2 tsp red wine vinegar

2 tsp olive oil, plus more for roasting

To do:

Preheat oven to 400 degrees.

Line rimmed baking sheet with parchment paper. Toss tomatoes and onions in olive oil, spread evenly on baking sheet and sprinkle with salt. You may need 2 baking sheets, you don’t want them too close together.

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Peel garlic and place on tin foil, drizzle with olive oil, fold tin foil and secure edges, place in oven.

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Roast everything for 20 to 25 minutes, flipping tomatoes and onions half way through.

 

After removing the tomatoes and garlic from the oven, roast the red peppers under the broiler. Turn on the broiler, place red peppers whole on baking sheet. Put under broiler on the highest rack so they are close to the flames. Roast about 2 to 3 minutes each side turning as they get charred.

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Once they are well charred, remove and place in a bowl, cover bowl tightly to allow the steam to loosen the skin. At least 5 minutes. Remove the skins, just be careful, they are hot. You can leave some of the char as it adds a nice flavor to the soup.

Once the peppers are peeled; cut, core and remove seeds.

In batches add tomatoes, onions, red peppers, vinegar and olive oil to a blender, only till the blender is half full. Blend until smooth.

 

As you blend each batch, put the blended batch in a pot over low heat, once it is all blended and in the pot you can taste and adjust the seasoning. You may need to add more salt or red wine vinegar for a little more tang.

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Serve with a loaf of rustic bread and enjoy!

 

New Year, New Name

11 Jan

After some thought I have decided to change the name of the blog. I love the name Set the Table but unfortunately someone else has it, which is why I had to add the hyphens and the .net. I have realized that people are having a hard time finding the blog because of those things so I am going to change it to something easier, “The Fork and Table”, and as far as I can tell that hasn’t been taken. If you subscribe to the blog please take note of the new name.

I hope the transition goes smoothly as I am not a techy and I am doing this myself. Happy New Year to everyone and I hope you like the new name!

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