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Beer Braised Pork on Toast With Egg

Hilda, this one’s for you! Read More

Taking Stock

Yes I am on vacation, but I am a slave to routine and part of my routine is writing.  The other is reading, then there’s coffee, and a few other daily essentials.  Writing is my daily catharsis, my daily exercise.

I really enjoyed reading a post Sofia (Papaya Pieces) wrote on “taking stock,” a fun and revealing personal word inventory.  It reminded me of one of my favorite easy reads, Vanity Fair Magazine’s Proust Questionnaire (here’s Pele).  Here’s a link to her post if you want to see the questions and make your own.  I’d love to read yours!  Here’s mine: Read More

Summer White Collection

I think I’m tired of cooking. Plus I got a new toy (a DSLR camera and a lens) and I need to study.  So here’s a silly gallery of summer whites.  See you soon!

Strawberries!

I’ve created 5 wonderful recipes using strawberries for my friends over at Foodlander that are perfect for summer parties, simple lunches, and sweet endings.  Head over and check them out!  What is your favorite way to use strawberries?

Strawberry Gallettes with Pistachio and Fennel Pollen

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Strawberry Thyme Margaritas With Black Lava Salt (Smoothie Style)

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Strawberry Rhubarb BBQ Sauce

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Strawberry Ricotta Crostini with Bacon

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Strawberry & Black Quinoa Salad

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Tomato Tarte Tatin

Ah, tomatoes.  Fresh, ripe, summer tomatoes.  It may be hard to top a freshly picked, home grown tomato sprinkled with salt and eaten out of hand like an apple.  Or a classic BLT with mayonnaise.  Or a Caprese Salad.  When you have fresh tomatoes, it’s best to not mess with them too much.  The Tomato Tarte Tatin is a nice way to use fresh tomatoes that concentrates their flavor and adds to their natural sweetness with the use of balsamic vinegar and sugar.  The tomatoes are thus rendered sticky and almost candy-like, on top of a puff pastry tart.  The result is like a pizza without the cheese, and with a mouthful of bursting tomatoes and juice.  It’s a messy dish, but is absolutely delicious, as well as beautiful.  Give it a try!

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Finished Tarte

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Tomatoes Simmering

For Mr. Fitz we turned the tarte into a BLT, adding the necessary porcine element.

For Mr. Fitz:  Adding Porcine Goodness!

For Mr. Fitz: Adding Porcine Goodness!

Tomato Tarte Tatin

Ingredients:

  • 1 & 1/3 lbs cherry or medium tomatoes (or enough to fill your tart pan)
  • 1 pack, 8 oz. puff pastry
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp sugar
  • 2 Tbsp unsalted butter
  • 2 teaspoons salt and freshly ground pepper
  • A few sprigs of fresh thyme

Preparation:

Preheat the oven to 400°F

  1. In a large pan, melt the butter and one tablespoon of the sugar together. When it starts to caramelize, add the tomatoes, sprinkle with salt and pepper, and cook for 5 to 6 minutes. Sprinkle one tablespoon of sugar all over. Season with salt & pepper.
  2. Add the balsamic vinegar and reduce for 2 minutes. Place the tomatoes in a tart pan. Place the pastry on top of the tomatoes and tuck the sides in. Place the tart in the oven and bake for 25 minutes, or until pastry is golden brown.
  3. Leave the tart to rest for 5 minutes, then flip over on a plate. Pour as much excess liquid as possible. Garnish the tart with fresh thyme leaves.