Tuesday, April 17, 2012

Rustic Strawberry Tart

Waiting.  It's one thing I've learned this past week that I'm not good at.  Today, I'm officially overdue.  Why is it that doctors give pregnant women due dates?  I think they should give ranges, because once that coveted date you've been looking forward to for the past nine months comes and goes, you experience the brutal reality that you have absolutely no control over the situation.  All you can do is wait, wait, wait.  This kid must take after me - I was 15 days late.  His dad - 3 weeks early.  The only thing I do know is that we are so excited and anxious to meet this little bugger that the anticipation is eating us alive!

While I wait, I cook.  It's comforting to me - and then I think to myself, "it will be good to have this on hand once the baby is here..."  Lord knows I won't have the time to be whipping together rustic tarts on a regular basis once we're home.  I will relish in these last few quiet moments we have, and get as much sleep as possible - because I know that will be sparse, too. 

So let's talk strawberry tart, shall we?  The organic strawberries are finally back on the shelves at my local store and I seriously cannot get enough of them.  I've been putting them on my cereal, in my smoothies, and just eating them plain as plain can get.  But I was in the mood to jazz it up the other day and thought a tart would be the perfect way to do it.  I cheated a bit, though, because I used the frozen puff pastry.  Listen, I'm not usually an advocate of pre-packaged goods, but that frozen puff pastry - I'm a fan.  It's easy and delicious.  It's like a bad habit.  Next time, I'll make my crust homemade.  Deal?

This tart is perfect for springtime entertaining.  It's gorgeous to look at and absolutely delicious.  Not only that but it's so easy.  Try one today and enjoy!

I'm off to wait.
and wait.
and wait.

Happy Eating!

Rustic Strawberry Tart
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
1 frozen puff pastry sheet, thawed
1 lb organic strawberries, washed, destemmed, and quartered
1/4 cup sugar
2 tsp cornstarch
juice from half lemon
water for brushing
turbinado sugar for sprinkling

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Set aside.

Wash, destem, and quarter your strawberries.  Add them to a large bowl along with the sugar, cornstarch and lemon juice.  Stir and set aside.

While the strawberries are marinating, roll out the puff pastry sheet on a lightly floured surface until it's about 1/8" thick.  Transfer to lined baking sheet.  Spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch and a half border.  Fold up the sides of the sheet, free form.  Brush folded sides lightly with water and sprinkle with turbinado sugar.  Bake for 30-35 minutes until crust is golden and strawberries are bubbling.

Let sit for 5-10 minutes before cutting.  Serve and Enjoy!

Wednesday, April 4, 2012

Potato and Kale Hash with Poached Egg

Ahh, Spring.  The flowers are starting to bloom, the days are getting longer, the produce selection is greener, and the sun splashes through the windows, painting our rooms with vibrant color.  I love this time of year.

And there's more newness to celebrate - see the changes I've made to the blog?  New header, new background, and I have added print functionality!  You are now able to print off your favorite recipes from my blog.  I tried out a new effect on my photos, too - just for fun and because I felt like doing something different.  It won't be permanent.  Slowly but surely I'm making the changes I've been wanting to for soooo long.  Baby steps {literally}.

We're still awaiting the arrival of our little spring surprise.  The countdown is on.....and it won't be long.  I'm still amazed at the transformation my body has made over the past 9 months.  It's just plain cool that it has known what to do - and a little crazy to think that I've grown a human in my stomach.  But it's such a miracle!  I'm anxious to meet this little guy.

In between writing up birth plans, installing car seats, folding onesies, and cleaning and organizing every corner of this house like a mad woman, I've been nourishing this belly with flavors and combinations I never thought I ever would {curry, especially}.  But this recipe I'm sharing today is pretty classic - and easy.  It's another one of those that you can eat for breakfast, lunch, or dinner.  I had a couple large baked potatoes left over from the weekend and decided that I would cube them and fry up with some onion and organic baby kale.  And because that sounded so boring, I poached a couple eggs and topped the whole deal with them.  Perfectly satisfying, perfectly easy.

Here's to all things Spring!  Happy Eating.

Potato and Kale Hash with Poached Egg
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
1 Tbsp olive oil
2 Tbsp butter
2 large par-baked russet potatoes, cubed
1/2 yellow onion, chopped
1 clove garlic, minced
2 cups baby kale {regular is fine, too}
4 poached eggs {or fried}
kosher salt and pepper to taste
crushed red pepper {optional}

In a large pan, heat oil and butter over medium heat.  Add onion and cook for 3-4 minutes until translucent.  Add garlic, followed by potatoes.  Season with salt and pepper.  Stir to combine and cook for about 5-7 minutes, until potatoes are crisp and brown.  Add kale, season with salt and pepper to taste and continue to cook another 2-3 minutes. 

Serve in individual bowls, each topped with 1-2 poached eggs.  Sprinkle with crushed red pepper, if desired.