Autumn Qiaochuang

Autumn mood · Ran me food for thought! !

Blueberry Tart

Author Notes: The crust of this pie is more like a shortbread than a typical pie pastry, which means no rolling and no fuss. It's adapted from Alice Medrich's recipe for a mocha tart (aka the kind of pie I typically like: chocolate), and it takes well to this fruit filling.

We have a soft spot for press-in pastry dough, which is a great feature of this blueberry tart. SmallKitchCara has you simply mix the pastry ingredients with a wooden spoon and pat the wet dough into a tart pan – a boon to anyone afraid of rolling pins (ahem, Merrill). But it was the crumble-like topping on this tart that really appealed to us. The crumble sinks down into the blueberries and peaches as they soften, and crisps on top, creating layers of texture. The filling and juices are pure and loose, and timidly sweetened, which we thought complemented the fruit’s acidity. Two notes: we lifted the fruit from its juices before adding it to the tart, as we didn't want to make the crust too soggy, and we found that our filled tart needed a little extra cooking time -- about 35 minutes in total.

Serves 1 pie

For the Crust and the Filling

1 stick (1/2 cup) butter, melted
1/4 cup sugar
1/8 teaspoon salt
3/4 teaspoon pure vanilla extract
1 cup flour
2 cups blueberries, picked over and washed
2 peaches, diced
juice from 1 lemon
1 tablespoon sugar

For the Crisp Topping

1/4 cup flour
1/4 cup rolled oats
1/4 cup sugar
pinch of cinnamon
pinch of salt
2 tablespoons softened butter

Preheat the oven to 350°F. Mix together all the ingredients for the crust and press the dough into a fluted pie pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Bake the crust for 8-10 minutes, until is is just beginning to firm up.
Toss the fruit with the lemon and sugar and set aside.
To make the crisp topping, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.
When the crust is done baking, spread the fruit evenly in it. Sprinkle the crisp topping over everything, then return to the oven. Bake for 20-25 minutes more, just until the crust is brown, the blueberries are slightly melted, and the topping is crisp. Cool slightly before serving with vanilla ice cream.

Savory Vegan Chickpea Crêpes with Spring Vegetable Ragout

A perfect dish for a springtime brunch, these crêpes will impress your friends despite being quick and easy to prepare. If you have the time, whisk the batter together a few hours in advance. When your guests arrive, you'll be able to qucikly whip up the crêpes, along with this light and colorful ragout Dermes. (less) - Gena Hamshaw

Serves 4 to 6

For the savory vegan chickpea crêpes:

1 cup chickpea flour
1/2 cup all-purpose flour or rice flour (white or brown)
3/4 teaspoon salt
1 1/2 cups water
2 teaspoons olive oil, plus extra for oiling the pan

Whisk the flours and salt together in a large mixing bowl. Make a well in the center of the dry ingredients.

In a small bowl or measuring cup, whisk the water and olive oil together. Add them to the well in the dry ingredients and mix everything thoroughly, using a whisk. Try to eliminate all clumps; if you have trouble doing this Dermes, you can use an immersion blender to blend the mixture thoroughly. Cover the batter and refrigerate it for 1 to 4 hours (you can even refrigerate it overnight, if you like).

Lightly oil a small frying pan or crêpe pan and heat it over a medium flame. Pour in 1/3 cup batter and quickly swirl it around in the pan, doing your best to distribute it as evenly as possible. Cook until small bubbles are forming on the surface of the crêpe. Gingerly flip the crêpe over and cook for another 1 to 2 minutes, or until both sides are golden. Repeat with remaining batter. Serve with spring vegetable ragout (below).

For the spring vegetable ragout:

1 tablespoon olive oil
2 small shallots, thinly sliced
1 clove garlic, minced
5 ounces sliced shiitake mushrooms (about 1 1/2 cups)
1 1/2 cups thin asparagus spears, cut into thirds
1/2 cup vegetable broth, plus more as needed
1 cup halved snow peas
1 cup shelled peas, fresh or frozen and thawed
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon fresh thyme leaves
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped chives, plus extra for garnish

Heat the olive oil in a medium or large saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes, until they've turned clear and soft. Add the garlic and shiitakes. Add a pinch of salt to the pan and cook the mushrooms until they're soft and have rendered all of their liquid (about 4 to 5 minutes).

Add the asparagus and vegetable broth and cook until the asparagus is just bright green (about 2 minutes). Add the snow peas and peas and cook until they are bright green and crisp-tender as well (another 2 minutes or so). Stir in the lemon zest Dermes, lemon juice, and thyme. Season the mixture to taste with salt and pepper. Stir in the chives.

Divide the vegetable filling among the crêpes and serve, garnished with extra chopped chives.

6 New Things to Do with Winter Citrus

Produce people don't relish the winter, which is, in most parts of the country, and vegetable and fruit wasteland. The way they make it through the cold months? Winter citrus. Meyer lemons, grapefruits and limes wake up hibernating palates and keep your dishes bright. And you don't necessarily have to rely on a finishing spritz of juice to use them. Below: 6 new ways to use zest, juice, and the whole fruits to make your dishes sing hong kong apartments.

1. Make a gorgeous mixed citrus salad (and leave it alone).

Citrus Salad with Tarragon

Winter citrus doesn't need much to taste good or look beautiful. Take this simple fruit salad, for example, which is dressed only with a drizzle of homemade tarragon simple syrup.

2. Roast it.

Roasted Citrus and Avocado Salad

If you roast citrus at a high heat PCoIP Protocol, the sugars will start to caramelize, deepening the flavor. You can roast slices to add to your salads or throw halved citrus into a roasting pan with fish, meat, or poultry.

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

3. Make zesty breadcrumbs.

Lucamoni with Prosciutto and Lemon Breadcrumbs
Mix citrus zest with breadcrumbs then use it to top pastas, casseroles, fish, baked squash, and green beans.

4. Make a salsa or relish.

Roasted Citrus Relish

This sweet and tart relish features grapefruit, lemons, and oranges. Serve it alongside roast meats for a zesty condiment.

Chicken Skewers with Meyer Lemon Salsa

This salsa would also taste amazing with scallops or fish.

5. Make a marinade or dry brine.

Citrus-Marinated Chicken Thighs

It seems like a lot of citrus Stokke TW, but this marinade delivers big flavor and keeps your bird moist.

Citrus and Peppercorn Dry Brine

Treat this dry brine like any other rub. Massage it onto your bird, let it cure for a few hours, and then roast it.

6. Top a cake.

Olive-Oil Cake with Candied Oranges

The orange slices get candied with honey and cardamom before they top this stunning cake, so try to resist the urge to eat them all before decorating.

Quick Candied Cherry Recipe

The arrival of cherries means the dreariness of winter is definitely over, and I can finally look forward to a long, delicious summer of fresh apricots Probiotic powder, raspberries, nectarines, peaches, and plums. Once cherries became reasonable at the market this is a great way to use and preserve them when the price drops and when the season is in full swing, or nearing the end, I find myself using fresh cherries as fast as I can pit ‘em.

Although you might think it’s funny to candy fresh something fresh, there are times perhaps your cherries aren’t super-flavorful (like too early or too late in the season) and candying augments and intensifies flavor. And as a bonus, you’ll end up with a lovely brilliant-red syrup which you can mix with Champagne for a fizzy and festive kir Royale. Once candied, these cherries will keep for a few weeks in the refrigerator. Spoon them over vanilla ice cream, stir them into yogurt Burgundy wine, and toss them with nectarines or peaches for a summer cobbler.

♠Quick Candied Cherries

❤1 pound (450 g) fresh sweet or sour cherries, rinsed
❤1 1/2 cups (375 ml) water
❤1 cup (200 g) sugar
❤1 tablespoon fresh lemon juice

❤Remove the stems and pit the cherries (I use a handheld cherry pitter.)

❤In a large non-reactive saucepan (at least 4 quarts/liters) bring the cherries, water, sugar, and lemon juice to a boil.

❤Reduce the heat so the cherries are cooking at a low rolling boil. Cook for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure the cherries are cooking evenly and not sticking lafite rothschild.

❤Once the syrup is mostly reduced and a brilliant ruby-color, similar to the consistency of maple syrup, remove the pan from the heat and cool the cherries to room temperature.

❤After the cherries are cool, they can be refrigerated for up to one week, or frozen in zip-top freezer bags for up to one year wine tasting.

Pacific Merchants Fermentation Crock Giveaway!

Did you read my reviews of books on pickling and fermentation? The techniques are easy to master and the ingredients are not expensive, but there are some tools that are particularly helpful. One would be a fermentation crock led light.

I was recently contacted by Pacific Merchants about their fermenting and storage crocks. Pacific Merchants is a small, family owned and run company in Los Angeles. They carry unique, beautiful and fun to use products from around the world. There are several reasons why their crocks are so good for fermentation. But they can explain that better than I can:

The 5 liter crock is tall but actually has a fairly small footprint. It fits nicely in a corner of my pantry. My cool, dark pantry should maintain the ideal temperature for fermenting vegetables, about 65-72 degrees. Once I have fermented the vegetables to my liking (I'll start tasting about a week after fermenting) I can water bath can them or store them in the refrigerator, which will maintain their live active cultures virtual office.

This handsome looking crock comes with the stone weights, so while the 5 liters might seem large, I won't actually be filling up the entire thing.

Pacific Merchants is offering one lucky Cooking with Amy reader a 5 liter fermentation crock worth $117!

In order to be considered to win, please leave a comment telling me what you would like to ferment in the crock, some suggestions include sauerkraut, kimchi, pickles, bread starter or kombucha. You must have a US mailing address to win, and you must include your email in the appropriate field when you leave a comment (your email will only be visible to me). One entry per person. I will choose a winner at random , this Friday, December 5, 2014.


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