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!

Pumpkin Ravioli with Brown Butter Sauce and Toasted Walnuts

It's fall.  My "fruit" bowl is now overflowing with squash varieties, pumpkins, and pears.  This is probably my favorite time of year.  The leaves are ablaze in oranges and reds, signaling yet another change of the seasons {and wardrobes and home decor and menu options}.  But it's all good because we have homemade pumpkin-stuffed ravioli.  Ohhh, do we ever.

This is going to be short and sweet because words simply cannot describe how dreamy this stuff is.  We made it two weeks in a row because it is absolutely addicting.  The key to this dish is to use homemade noodles and  real roasted pumpkin - not the canned kind.  It's amazing how rich the flavors are from the real stuff.  It's so worth the extra work.  This recipe happend by chance - I got a small pumpkin in the farm share a couple weeks back and really wasn't in the mood for baking a pie {I'm not really much a baker}.  So, what better way to use it up than to roast it and stuff it into some homemade noodle sheets?  Yeahhh.

Here is my recipe for homemade noodles.  You will want to skip the part about passing the noodles through the cutter setting.  You won't be cutting these into a shape - you just want the thinly rolled sheets.  I also don't use a ravioli machine that shapes and cuts for you.  I just do it by hand - and I find it quite fun {but that's just me}. 

In the spirit of fall, I seriously hope you try these.  They are out of this world!

Pumpkin Ravioli with Brown Butter Sauce and Toasted Walnuts
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:

For the Filling:
1 small pie pumpkin, peeled, cubed, and roasted {I roast with olive oil, salt and pepper}
2 small shallots, chopped and sauteed in butter
1/3 cup freshly grated pecorino romano cheese
1/4 tsp ground nutmeg
dash cayenne pepper
dash kosher salt

For the Sauce:
1/2 stick butter
1/3 cup walnuts, toasted
dash of dry rubbed sage

For the Noodles:
Link is in the post above.  Make 1 batch.

Makes about 18 raviolis.

Start with the filling.  Place roasted pumpkin in the bowl of a food processor and pulse until smooth.  Remove to a separate bowl and add in sauteed shallots, grated cheese, nutmeg, cayenne pepper, and salt.  Stir together until well combined.  Set aside.

Then make the noodles.  Place rolled sheets on a well floured cutting board or countertop surface.  Using a tablespoon, scoop pumpkin mixture and place in the center of noodle, one after the other, spaced about an inch apart, leaving about an inch on each end.  Fold top part of noodle over the pumpkin mounds and press together with the bottom part of the noodle.  Using your pointer and middle finger, press down between the mounds, making sure to remove any air pockets that may exist.  Then, cut the ravioli using either a knife or pasta cutter in between the mounds to create individual raviolis.  Take a fork and press the edges together to prevent them from popping open during the cooking process.

At this point you will want to start melting your butter in a large skillet over medium heat.  Then drop the raviolis into a pot of boiling salted water.  These will only take about 2-3 minutes to cook through, if that.  Keep your eye on them.  Once they float to the top, they are done.  Drain and place in a large serving bowl.  Once the butter has foamed and smells nutty, remove from the heat and pour over the raviolis.  Add toasted walnuts and sprinkle with dry rubbed sage and freshly grated pecorino.  Gently toss and serve!

Zucchini Fritters

I'm baaaaaack!  It's been a while friends, but as you can guess, things are all sorts of crazy over here.  Crazy but really exciting.  And what the heck!  It's the first day of Fall already.  I remember writing a few months ago that all I hoped for was sunny skies and warm temps....well, now I'm really looking forward to sunny skies and crisp air.  Followed, of course, by lots of warm apple crisp {made by Mom}, oodles of Chili {made by Mom}, and pumpkin bars with cream cheese frosting.  Notice a theme here?  Mom, if you're reading - I need your fall recipes!  And fast!

One thing is for sure, we got some beautiful zucchini from our CSA this summer.  The whole roasting routine got old so I thought it would be fun to try out something new - zucchini fritters.  They are kind of like crab cakes but without the crab.  I have to admit I will definitely be making these again.  My husband {not traditionally a lover of zucchini} devoured them.  Served with roasted garlic mashed potatoes, these fritters hit the spot.

I shredded 3 small zucchini into a bowl lined with a paper towel, squeezed the shreds to get out as much water from the zuch's as possible, added 2 slightly beaten organic eggs, 1/2 cup organic breadcrumbs, and about 1/3 cup of grated pecorino romano cheese.  Then I seasoned with a dash of kosher salt and pepper, formed small handfuls into patties and then "fried" in a large skillet with olive oil.  So good.  And just because Summer is technically over that doesn't mean you can't still enjoy a good zucchini.....

Happy Eating!

Zucchini Fritters
Recipe inspired by Martha Stewart Living, August 2011
Photos by A Toast to Taste

Ingredients Needed:
3 small Zucchini, shredded and squeezed {to get the water out}
2 large eggs, slightly beaten
1/2 cup breadcrumbs
1/4-1/3 cup pecorino romano cheese, grated
Kosher Salt and Pepper to taste

In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and cheese.  Stir together until well combined.  Season with salt and pepper.  Once mixture is combined, form into patties about 1/2" thick.  Fry over medium high heat in a large skillet filled with enough olive oil to completely coat the bottom (about 1/4").  Remove fritters to a cookie rack with a paper towel underneath so they can drain.  Sprinkle with a dash more of kosher salt.  Serve and Enjoy!

Pecan Squares

My sweet tooth has been in full force lately.  And really, what's up with that?  It's nearly 90 degrees every day with humidity through the roof - shouldn't I be craving fat-free juice pops or frozen grapes?  Seriously.  And it doesn't help that I happened to catch an episode of Barefoot Contessa last weekend, and she made the most amazing, out of this world pecan squares dipped in chocolate....holy, holy. 

So, three days later I was at the store buying raw pecans and pounds of unsalted butter to make these darn bars, because clearly I had convinced myself that I couldn't live without them.  That Ina, I swear. 

There were a few things I knew going into this, however.  I knew I wasn't going to make as many as Ina did, I wasn't going to dip them in chocolate, and I definitely wasn't going to cut them as big as she did.  The recipe she published is really like a triple batch in my mind.  It fills {well, it really overflows} a large jellyroll pan.  That's a lot of bars - especially for 2 people!  So, I did a little research to see if anyone had tried to halve the recipe to no avail.  I decided I was going to try it on my own.  Remember:  I am not a baker!

I ended  up halving everything on the ingredient list with the exception of a couple things in the crust.  The original recipe calls for 1 1/4 pounds of unsalted butter.  I ended up using 2.5 sticks of butter or about 3/4 pound.  It also calls for 3 extra-large eggs.  Since it's a little difficult to get 1.5 eggs, I used 2 medium eggs.  It worked perfectly.  Everything else I cut evenly in half.  Also, I baked mine in a 9x13 cake pan instead of a jellyroll.  I read numerous reviews from people complaining about the filling oozing over the sides and burning at the bottom of their oven - making for a nasty mess to clean up afterwards.  That didn't sound like fun so I used the cake pan to prevent that.  Worked like a charm!

These bars are worth every ounce of effort.  Give them a try!

Enjoy!

Pecan Squares
Recipe adapted from The Barefoot Contessa
Photos by A Toast to Taste

Ingredients Needed:

For the Crust
2.5 sticks unsalted butter
1/3 cup granulated sugar
2 medium eggs
1/2 tsp vanilla
2 1/4 cups flour
1/4 tsp baking powder
1/4 tsp salt

For the Filling
2 sticks unsalted butter
1/2 cup honey
1.5 cups brown sugar, packed
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
2 Tbsp heavy cream
1 pound pecans, coarsely chopped

Preheat oven to 350 degrees.  Spray pan with non-stick cooking spray.

For the crust, beat the butter and the sugar in a large mixing bowl until light, about 3 minutes.  Add the eggs and vanilla, mix well.  Sift together the flour, baking powder, and salt.  Mix the dry ingredients into the batter until just combined.  Press the dough into your 9x13 cake pan.  The dough may be sticky; sprinkle the dough and your hands with a bit of flour.  Bake for 15 minutes until the crust is set - you don't want it fully browned.  Allow to cool.

For the topping, melt the butter, honey, brown sugar, and zests in a large saucepan over low heat.  Cook until butter is completely melted, using a wooden spoon to stir.  Raise the heat and boil for about 2 minutes.  Remove from the heat and stir in heavy cream and pecans.  Pour over the crust.  Bake for 25 to 30 minutes, until the filling is set.  Remove from the oven and cool.  Cut into bars and serve.

Peach Galette

Nothing says summer more than biting into a juicy, ripe peach - letting the juices run down your chin as your taste buds perk up with happiness.  The peaches are just divine right now.  I've had my fruit bowl fully stocked with them for the past three weeks.  I've been tempted by all the pictures of fruit crisps, crumbles, cobblers, and pies out there lately, and finally made up my mind that I had to make one.  Summer wouldn't be complete without it.

First things first, I'm not much of a baker.  It's too exact for me - the measuring of every ingredient.  It just doesn't go well for me, especially since I don't measure much of anything when I cook {writing these recipes on the blog every time gets tough as I try to remember what exactly I did}.  Baking is just too restrictive for my likings.  I've failed many a baking recipe, and gave up on baking all together long ago.  But, lately I've had the itch to get back into it.  So, here goes.

Peach galette.  This rustic, free-form pie, is just calling my name.  Not only is it beautiful to look at, but it's easy and tastes fabulous.  Typically, galettes are made with a pie crust.  But, I thought it would be fun to try making one with pastry dough to up the flaky and sweetness factor.  This galette is spot on.  Perfect as a dessert on a hot, sultry summer evening or as breakfast any day of the week.

I used store bought pastry dough.  It works for me.  If you're ambitious you can certainly make your own.  I rolled out the dough and filled with four ripe peaches, sliced.  Then I sprinkled on about two tablespoons of turbinado sugar and topped with two tablespoons of cubed unsalted butter.  Make sure to leave about a two- inch border on the outside of the dough so you can fold it over.  Brush the folded dough with water and sprinkle with more turbinado sugar.  Bake for about 40 minutes.

This would be delicious with a scoop of vanilla ice cream or some homemade cream.  Sprinkle with blueberries or enjoy just the way it is.

Get your summer dessert on!  Happy Eating!

Peach Galette
Recipe inspired by Real Simple Magazine
Photos by A Toast to Taste

1 store bough pastry dough sheet
4 ripe peaches, sliced
2 Tbsp turbinado sugar
2 Tbsp unsalted butter, cubed
water, plus more turbinado sugar for sprinkling

Preheat oven to 375 degrees.

Roll out pastry dough to desired size and shape {I made mind about the size of my rimmed baking sheet}.  Line your baking sheet with parchment paper.  Place dough on top and fill with sliced peaches, making sure to leave a two-inch border.  Sprinkle turbinado sugar over the peaches.  Scatter cubed butter on top of peach mixture.  Fold dough edges over peaches.  Brush folded dough with water and then sprinkle with more turbinado sugar.  Bake for about 40 minutes or until crust is golden brown and peaches are bubbling.

Serve and Enjoy!

Banana Bread with the Volume Turned Up

I have extremely fond memories of banana bread.  My mom is the master at making it - she's been using the same recipe that she got in 8th grade Home Economics class - and it rocks.  Of course, it calls for buttermilk, which she makes herself.  It's always so good.  And growing up we had it at every family gathering.  In fact, we still do to this day.

Lately  I've been thinking what banana bread would taste like with the volume turned up - like what would happen if we added some chocolate chips, some toasted walnuts, and perhaps a little brandy???  Now that's what I'm talking about! 

So I tried it out and have made this bread about 5 times since I had that thought.  It's absolutely, positively out of this world amazing - a texture and flavor delight.  It's savory enough to enjoy for breakfast and sweet enough to enjoy as a dessert - and I've been known to exercise both options in one day when this bread is in the house....hard to keep the mitts off!

This version was inspired by Nigella Lawson's recipe for Banana Bread from her "How to Be A Domestic Goddess" book.  I made a few tweaks to adjust to my tastes.

Please make a loaf of this bread as soon as possible....banana bread will never be same for you!

Banana Bread

Recipe Inspired by Nigella Lawson

Photos by A Toast to Taste

Ingredients Needed:

1/2 cup unsalted butter, melted

1/4 cup white sugar

1/4 cup brown sugar

2 large eggs

3-4 ripe bananas, mashed

1 tsp vanilla

1/4 cup brandy or bourbon

1 cup plus 2 Tbsp AP flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips

1/2 cup walnuts, chopped and toasted

Preheat oven to 325 degrees.  Grease a 9x5 loaf pan.

Beat butter and sugar until blended.  Beat in the eggs, one at a time, followed by the bananas, vanilla and brandy.  Beat well.  In a separate bowl, combine flour, baking powder, baking soda, and salt.  Add dry ingredients, a third at a time, to the wet ingredients.  Beat well.  Stir in chocolate chips and walnuts.  Pour mixture into loaf pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Remove from oven, let cool for 10 minutes.  Transfer loaf to wire rack to continue to cool for 15 minutes.  Slice and enjoy!

Spring Entertaining: Brunch Recipes and Themes

I hosted a brunch this weekend with a group of my college girlfriends.  We celebrated a recent marriage and an upcoming baby.  The theme:  French Garden, complete with vintage accessories, decorative hens and birds, sunflowers, freesia, and the ubiquitous bird cage.  I love to entertain - and also know that many people don't share those same sentiments about it.....but what they don't know is that it doesn't have to be overwhelming and expensive.  It's all in the preparation and planning.  The more you do ahead of time, the easier it is for you to be an involved host. 

On the Menu:
Prosecco Mimosas with Fresh Squeezed Orange Juice
Mini Herbed Frittatas (recipe below)
Maple Roasted Bacon
Ricotta, Cinnamon, and Honey Casserole
Mixed Greens Salad with Grapes, Candied Pecans, and Goat Cheese (recipe below)
Huge fruit platter 
Lemon Cake with Powdered Sugar Glaze and Mixed Berry Sauce (recipe to come)




Mixed Greens with Red Grapes, Candied Pecans, and Goat Cheese

Mini Herbed Frittatas

Freesia

What a fun afternoon!  Good food, good conversation, good company.  It's amazing how we've changed over the years....convos now revolve around kids and the things our mothers never told us.  We talk about house projects, the days of past that we used to sleep in AND take a nap all in the same day, those fun nights we spent on Santorini - oh how we miss them so, and our trials and tribulations of dealing with our newly inherited families (aka the in-laws) that we love.  We cherish these times together - after all, they happen far too infrequently.  And isn't this why we entertain anyways?  To bring our nearest and dearest together and create memories?  I think so.

On to the recipes.  These are simple dishes that can serve double duty as brunch items or just plain 'ol breakfast on Saturday morning.  They are full of flavor and take very little time to prep. 

Happy Brunching!

Mini Herbed Frittatas
Recipe by A Toast to Taste

Ingredients Needed:
10 large eggs
3/4 cup milk (I used skim, whole is best)
2 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
3 Tbsp finely grated parmessan
salt and pepper to taste

Preheat oven to 375 degrees. Grease a muffin tin and set aside.

In a large mixing bowl, whisk eggs, milk, herbs, parmessan, salt and pepper together until well combined.  Fill prepared muffin cups with egg mixture almost to the top.  Bake in preheated oven for 10-12 minutes or until center is set and tops are lightly golden.  Using a fork, loosen the frittatas from the cups and place on serving platter.  Serve and enjoy!

Mixed Greens with Red Grapes, Candied Pecans, and Goat Cheese
Original Recipe from Bitchincamero
Adapted by A Toast to Taste

For the Pecans
8 oz pecan halves
1 Tbsp sugar
1 Tbsp honey
1/2 tsp cinnamon

For the Salad
4 large handfuls mixed greens
15 red grapes, sliced in half
2 oz goat cheese, crumbled

For the Dressing
1/4 cup olive oil
2 Tbsp lemon juice
2 Tbsp apple cider vinegar
1 small shallot, minced
salt and pepper to taste

Preheat oven to 300 degrees.  Place pecans on foil-lined baking sheet and drizzle with sugar, honey, and cinnamon.  Mix together using a spoon and make sure everything is well coated.  Roast for 20-25 minutes.  Let cool.

While pecans are roasting, prep other salad ingredients and make vinegarette by whisking all ingredients together until emulsified.

Dress greens and top with grapes, pecans, goat cheese.

Enjoy!