Strawberry Frangipane Tart

It's hard to imagine the possibility of summer approaching until strawberries start to make their appearance.  What a cheerful, bright harbinger they are!  While I normally revel in enjoying them fresh and plain, baking with strawberries can be a real delight, especially for those first few begin to appear at the market in spring.  They are a natural pairing with frangipane-- that delicious, fluffy almond creme-- but I decided to mix things up a bit.  Instead of the traditional almonds, I used pecans in the frangipane.  I also blended the strawberries right in, rather that layering them on top.  The result is a pretty magenta tart with a delicate jammy flavor that will guarantee a smile.

Ingredients for the Tart Shell:

- 6 tbsp butter, cut into pieces

- 1 tbsp canola oil

- 3 tbsp water

- 1 tbsp sugar

- 1 pinch salt

- 1 cup flour

Directions:

- Combine all ingredients except the flour into an oven safe bowl.

- Put in a 400 degree oven for 15 minutes.

- Carefully remove the bowl, add the flour, and stir with a wooden spoon until a dough is formed.

- Let the dough cool until it is safe enough to handle.

- Transfer the dough to your tart pan and gently press it out and up the sides.  Reserve a small piece of dough to patch any cracks after blind baking.

- Prick all over with a fork, especially the corners.

- Return the tart shell to the oven for 15 minutes until it is lightly golden.

- Upon removal patch any noticeable cracks with the reserved dough.  If you work quickly and have little feeling in your fingertips, you can add it instantly and it will cook right on.

- Let the tart shell cool.

Ingredients for Frangipane:

- 2/3 c. pecans, + additional for decoration

- 2/3 c. strawberries

- 1 egg

- 1/4 c. sugar

- 2 tbsp. butter, softened

- 1 tbsp. flour

- 1/2 tsp vanilla

Directions:

- Lightly toast the pecans and grind in a food processor until they are roughly sandy.

- Trim and chop your strawberries and add to the food processor along with all of the other ingredients.

- Pulse until smooth.

- Gently pour the frangipane into the tart mold.

- Place pecan halves in decorative manner of your choosing.  You could cover the entire surface if you wanted a richer, nuttier tart.

- Bake in a 375 degree oven for 30 minutes, until the tart is firm.

- Allow to cool completely.  I recommend serving with a generous scoop of fresh sliced strawberries.  The tart should keep for up to three days, though it is best the first day as the color will fade a bit.

Enjoy!

Baked Cod with Capers

In the past several years I have made a conscious effort to expand the role of fish in my diet.  It has forced me to challenge both my tastes and my initial fear of cooking fish.  It has not always been easy, (a particularly nausea-inducing meal of white fish in white sauce over white rice served to me by my French hostess comes to mind), but it hasn't always been bad either, (the surprising sweetness of the scallop that I nervously tried when taken to a fancy restaurant on a date).  I've had successes and failures in the kitchen, (I should really get a fish spatula), but I've had fun all along the way.  There was even a time when stopping into the fish market in the early hours of the morning on my way to work was the highlight of my day.

While my fish cooking isn't too adventurous yet, (I still leave that to the restaurants), I have few tricks up my sleeves.  This simple dish featuring cod, new potatoes, and green beans makes a lovely, quick meal.

- Start by adding a light drizzle of oil to an oven safe pan.
- Add the new potatoes and roll them a round to coat them with oil.  Sprinkle with salt.
- Bake in the oven at 400 for about ten minutes, depending on size.
- Sprinkle the cod fillet lightly with salt and black pepper.  Spread 1 tsp whole grain mustard over the fillet.  Top with a dozen or so drained capers.
- Prepare and trim your green beans.
- Add the green beans and cod fillet to the pan, (the green beans can be prepared separately on the stove top, but I chose not dirty another pan when cooking for myself).  Top the cod fillet with a small pat of butter.
- Bake for about 6 minutes.
- Serve hot from the oven with any remaining juices.

Enjoy!

Green Bean Ricotta Tart

This isn't exactly the prettiest tart I've ever made.  My tart pan was otherwise occupied and I was feeling impatient, so I decided to try it free form.  It was, however, quite tasty.  I decided to improvise a savory whole wheat version of my favorite tart dough.  It turned out quite well and I look forward to using it frequently in the future.

Ingredients for the Tart Shell:

- 6 tbsp butter, cut into pieces

- 2 tbsp olive oil

- 3 tbsp water

- 1 pinch salt

- 1/2 cup flour

- 1/2 cup whole wheat flour

Directions:

- Combine all ingredients except the flour into an oven safe bowl.

- Put in a 400 degree oven for 15 minutes.

- Carefully remove the bowl, add the flour, and stir with a wooden spoon until a dough is formed.

- Let the dough cool until it is safe enough to handle.

- Transfer the dough to your tart pan (or baking sheet) and gently press it out and up the sides.

- Prick all over with a fork, especially the corners.

- Return the tart shell to the oven for 10 minutes.

- Let the tart shell cool.

This tart dough is slightly on the crumbly side, but I really liked it as a savory tart base.  While pie dough and puff pastry are decadently flaky, this had a lovely rustic earthiness that I enjoyed.  If I were to make it again, though, I would use a tart pan and keep the sides very thin, eliminate the sides, or make more filling to balance it out.

Ingredients:
- Green Beans
- 2 garlic cloves, roasted
- 1/2 c. ricotta cheese
- 1 egg
- 1/2 tsp salt, dash of pepper, dash of paprika
- olive oil

Directions:
- Start by roasting the garlic by wrapping the cloves in tin foil and baking them (in the toaster oven) for about ten minutes.
- Trim the green beans.
- Parboil the green beans for about 2 minutes.  Remove from the water and let cool.
- Stir together ricotta cheese, egg, pepper, and paprika.  Add the garlic, using a garlic press to make sure it is easily mixed in.
- Spread the cheese mix onto the tart shell.
- Gently place the green beans on top of the cheese mix.  No, I didn't spend an hour at the grocery store picking out the straightest green beans I could find.  I did get some extra, though, and left off any of the severely bent.
- Brush the green beans with some olive oil and sprinkle with a little additional salt.
- Bake at 375 for 25 minutes, then pop under the broiler to brown the top.

Serves 4-6 with salad for a meal, or cut smaller for appetizers.

Enjoy!

Whole Wheat Pasta with Fresh English Peas and Garlic Scapes

A quick weeknight meal is enlivened with fresh springtime ingredients.  English peas are available for only a short time, so get them while you can (and have fun shelling them!).  Garlic scapes are the green, plant part sprouting out of the garlic bulb we usually use-- you may have seen them when you've left a forgotten clove of garlic sitting around too long.  Use them like garlic, though they are milder and less spicy.

• Shell your peas and mince your scape (one will do).
• Bring a pot of water to boil and get your pasta cooking.
• Drizzle some olive oil in a large pan and add the scapes and a dash of salt; saute over medium heat.
• After a minute, add the peas and continue cooking.
• When the pasta is just al dente, add it to the pan and toss.
• Add some arugula or fresh spinach and cook just until wilted.
• Squeeze some lemon over the dish and sprinkle with some parmesan.

Serve and enjoy!

Gateau Basque

The cherry tree outside my house has bloomed.  It's wonderful to step outside on my balcony and be surrounded by their delicate, pastel beauty.  It also reminded me of a dessert I've been meaning to make: Gateau Basque.

Gateau Basque originates from the Basque region along the border of France and Spain.  It's something between a cake and a tart: the dough is slightly flaky, but also tender and crumbly.  Traditionally it is either filled with pastry cream or cherry preserves, which is what triggered the memory.

As I sit writing this on a particularly rainy afternoon, (hoping all the while that the cherry blossoms aren't washed away so soon), I am reminded of another rainy afternoon when I first tasted Gateau Basque in Bayonne, France.

After a day of touring the city, I sat down under an awning outside a cafe not far from where this photo was taken.  The rain gently fell and I ate my slice of gateau basque and savored the quaint moment.  The street was quiet, the sleepy afternoon rain causing most people to retreat inside.  It was peaceful and I remember feeling content.  Recreating Gateau Basque in my own kitchen may not recreate that same exact feeling, but I remembered it with every bite.

I used Dorie Greenspan's recipe and found it to be a wonderful version, very close to how I remember it.  Note that I used a larger pan than she did (9" instead of 8") so my layers are slightly thinner than ideal.  It was certainly still delicious, but next time I will seek out a smaller pan.

Ingredients:
- 10 tbsp butter (1 1/4 stick)
-1/4 c. sugar
- 1/4 c. brown sugar
- 1 egg
- 1/2 tsp. vanilla
- 2 c. flour
- 3/4 tsp. baking powder
- 1/8 tsp. salt
- 3/4-1 c. good quality, thick black cherry jam (or pastry cream)
- 1 egg, beaten for glaze

Directions:
- Make sure your butter is at room temperature.  To speed this up, slice the butter up and spread it out on a plate.
- Combine the butter and sugars and beat on medium speed until blended and smooth.
- Add the egg and vanilla and beat an additional three minutes.
- Combine the flour, baking powder (no lumps!), and salt.
- Add the the dry ingredients to the wet in about three portions, blending on low just until combined.
- Divide the dough into two portions, gently formed into discs.
- Place each disc between sheets of plastic wrap and gently roll each disc out to the size of your pan.  I recommend making the bottom disc just slightly larger (about 1/2") than your pan so it will curl up a little at the sides.  Be sure to flip the disc often and straighten the plastic so it doesn't become embedded in the dough.  Rotating the dough as your roll it and rolling from the center outward will help you keep them evenly round.
- Refrigerate the dough until it firms up a bit, about an hour (unless your kitchen is particularly warm).
- Preheat your oven to 350.
- I recommend using a spring-form pan for easy removal.  This is about the only item for which I like non-stick.  If your pan is not non-stick, butter the inside generously.
- Gently lower the first (larger) disc into the bottom of the pan.
- Spoon your jam evenly onto the dough, leaving a 1" border around the edge.
- Place the second disc on top of the jam and gently press the edge down.  It will seal as it bakes, so no need to be vigorous here.
- Brush the top of the tart with the beaten egg (you won't use it all).  With the tines of a fork or the back of a knife, draw your desired design.  Traditionally cakes filled with cherry show the Basque cross and cakes filled with pastry cream feature a cross-hatch.
- Bake the cake for 40 minutes until evenly golden on top.
- Allow the cake to cool for 10 minutes, then remove it from the pan.

Serve at room temperature.  This cake is delicious on its own and I would discourage the temptation to top it with whipped cream or ice cream: its simplicity is a virtue.  Since the dough is not too sweet, it is suitable for brunch, tea, or dessert.  I found that it lasted well at room temperature for three days well wrapped, though humidity would take its toll.

This is a particularly quick and easy treat to make with very satisfying results.  It will certainly make a return in my kitchen, and I may even use the dough as a base for some other upcoming projects...

Enjoy!