Salted Chocolate Caramel Tart with Pecan Crust

Pecan Crust

1/2 c pecans
1/2 c brown sugar

2 c flour
1 c cold unsalted butter, chopped
1 tsp cinnamon
1 tsp powdered ginger
3/4 tsp salt

• preheat oven to 350
• Pulse together the pecans and brown sugar in food processor until fine crumbs

• add remaining ingredients and pulse (scraping sides as needed) until large lumps form

• press into tart molds, about 1/4" thick, right to the top of the mold
• prick bottoms with a fork
• bake 10–15 minutes, depending on size, until golden brown
• press rising crust down with end of wooden spoon after a minute or two of cooling.
• wait until tart shell has cooled before popping out of mold



Caramel filling

1 c sugar
1 tbsp water

3/4 c cream
1/2 c unsalted butter

• heat sugar and water over medium heat until water is dissolved.
• heat until mixture turns amber WITHOUT stirring
• remove from heat, stir with wooden spoon

• carefully pour in cream and butter (best if cream has been out at room temp for a bit, otherwise you'll get clumps of caramel that doesn't want to mix in)
• stir / whisk until mixture is smooth
• let simmer a few minutes, spoon into shells, about halfway / 3/4 full



Chocolate filling

5 oz good quality dark chocolate
1/4 c butter
1/4 c cream

• mix together over medium heat, whisking until melted and smooth
• spoon / pipe over top of caramel
• let cool

• sprinkle with coarse salt after the chocolate is still soft enough that it won't brush off, but not so hot the salt just dissolves



The number of tarts this makes varies, depending on the size of the tart shells. I use three different sizes, small to mid sized rounds, and get at least 2 dozen. They will disappear stupidly fast.


September 19, 2009
Housewarming with everyone who matters. (But I made them for the Purr Christmas Party 2008. Both times they were the favourites out of anything else I made.)

Chocolate Strawberry Shortcake

I first made this recipe years and years ago, and kind of regret waiting so long until going back. Found on epicurious.



THE BISCUIT
2c flour
3tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 c chilled unsalted butter, cut into chunks
3oz bittersweet chocolate, chopped
2/3 c buttermilk

1tbsp buttermilk
2tbsp sugar


• preheat oven to 375. Lightly grease and flour 9" round cake pan.

• combine dry ingredients on food processor and blend. (This can also be done by hand, but this is so much faster.)

• add chopped chocolate. blend briefly.
• slowly pour in 2/3 c buttermilk while mixing until dough forms. If you have a smaller food processor, you may need to give it a quick stir to make sure everything is mixed in.

• press into prepared pan. Smooth top.
• spread remaining buttermilk evenly on top. Sprinkle with sugar.
• bake for 25, until top is golden brown. Let cool in pan.



THE SAUCE
1/3 c whipping cream
1tbsp brown sugar

3 oz bittersweet chocolate, chopped
1tbsp brandy / cointreau / liquor of your choice
1/2 tsp vanilla

• in a small saucepan, heat whipping cream and brown sugar over medium heat, until almost at a boil. Remove from heat.
• Add chocolate, booze and vanilla. Stir until chocolate melted and smooth.



THE FILLINGS
2lbs strawberries, hulled and sliced
3 tbsp sugar

1 1/3 c whipping cream
1/2 tsp vanilla
1tbsp sugar


• toss together strawberries and sugar. Let sit until juices form.

• whisk together whipping cream, vanilla and sugar until soft peaks form. Set aside.



• Turn out biscuit and carefully cut in half horizontally. Helps to use a few straight spatulas to slide the top layer aside.
• spread over half of the whipped crea over the bottom layer, just to the edges.
• evenly pour 3/4 of the strawberries and juices over the whipped cream.
• drizzle with half of the chocolate.
• carefully place top layer on top of fillings.
• dollop top of cake with whipped cream. Spoon remaining berries on top and drizzle with chocolate. (If you have any chocolate remaining, keep it for heating up over leftover cake).
• Best served immediately, but still just as delicious the next day.



Friday, June 12, 2009
Derek's 34th birthday
(Unfortunately we were so remarkably full after dinner, that we didn't get to the cake until the following day. Didn't look quite so impressive, but tasted just as good. It is a nice dessert if you aren't looking for something too sweet.)

Honey Garlic Pork Tenderloin

1 mediumish pork tenderloin (unless preparing for a large meal, I rarely notice the weight of the meat I am buying. Maybe I should work on this.)

1 clove garlic, thinly sliced
coarse S&P

3 tbsp butter
1 1/2 tbsp honey



• preheat oven to 375º

• score the tenderloin with evenly spaced slits, every 2" or so
• stuff one piece of garlic into each notch
• season both sides of pork with S&P

• melt butter and honey in oven safe skillet or dutch oven
• sear tenderloin in skillet, about 4 minutes per side
• place in oven for 7 to 10 minutes (you want the pork to measure somewhere in the 140–150 range)

• remove pork from skillet, tent with foil to keep warm
• put skillet back on burner.
• over medium heat, add a bit of water and scrape edges of the pan. let sauce simmer and reduce for about 5 minutes, or until desired thickness

• slice pork on the diagonal and serve drizzled with sauce. And still just as good the next day.


Tuesday, May 5, 2009
(The best thing about all the Swine Flu hoopla is that pork is crazy cheap. And tenderloins are always so fast and tasty. Double win.)

Asparagus Gruyere Tart

1 package puff pastry

1 c grated gruyere
15–20 asparagus spears
1/2 tbsp olive oil
coarse salt & pepper
about 1/4 tsp lemon zest



• preheat oven to 400º
• roll out puff pastry on a sheet of parchment, as close to 10 x 16" as you can
• score edges with a knife to about 1". Prick interior with a fork all over.
• bake for about 15 minutes, until golden brown. Flatten interior if needed.

• Sprinkle gruyere on interior of pastry.
• place asparagus spears on top of cheese, alternating spear heads. Trim ends as needed to fit tart.
• brush spears with olive oil.
• sprinkle with salt and pepper. Finely zest a bit of lemon over tart.
• bake for another 10 minutes, or until asparagus is tender.
• let cool a few minutes, then serve. It is addictive.



Wednesday, May 6, 2009
Friends' Night
(Mason told me I should post this. So be it.)

Chocolate Bourbon Cake
(found at simplyrecipes.com)


5 oz unsweetened dark chocolate

1/4 c instant espresso / coffee
2 tbsp cocoa powder
scant 1 c boiling water

1 c bourbon
1/2 tsp salt

1 c unsalted butter, room temp
2 c sugar
3 eggs
1 tbsp vanilla
1 tsp baking soda

2 c flour

1/4 c bourbon
icing sugar



• preheat oven to 325º. Grease and flour a large bundt pan.

• melt chocolate in microwave. Set aside.

• pour instant espresso and cocoa in a medium sized bowl.
• add boiling water. Stir until dissolved.
• whisk in first cup of bourbon.

• cream butter until light and fluffy. add sugar. cream until light and fluffy again.
• add eggs one at a time.
• add vanilla, soda and melted chocolate. Mix until smooth.

• alternate adding bourbon mixture and flour in this order: bourbon flour bourbon flour bourbon, mixing well between each addition.
• pour into preparded bundt pan.
• bake for about an hour and 10 minutes, or until tester comes out clean.

• let cake cool in the pan for about 15 minutes. Unmold.
• baste with additional bourbon while still warm.
• If serving immediately, dust with icing sugar. If you are baking ahead of time, baste with a bit more bourbon (you really can't have enough) and dust with sugar right before serving.



Wednesday, May 29, 2009
Keely's Goodbye Dinner at Crystal & Marc's

(The cake is nice and moist and chocolatey and dense. The bourbon really comes through, but next time I would probably add even more. Like I said, you can't have enough.)

Roasted Salmon w/ mustard and dill

(from Martha Stewart Blueprint magazine, slightly tweaked)


1 salmon fillet, about the size of the fish (one side)

2 tbsp grainy dijon mustard (regular dijon would work as well)
coarse salt
pepper

1/4 c panko
1/4 c fresh chopped dill
1 tbsp olive oil

1 lemon, cut into chunks
2 tsp olive oil



• preheat oven to 475º
• line a baking sheet with foil. Rinse salmon, put skin side down.

• spread mustard over salmon, covering all the flesh with a thin layer. Feel free to add more if you like, but I recommend not going to thick.
• season with salt and pepper

• in a small bowl, mix together panko dill and oil. Pat mixture to cover salmon evenly, going right to the edges.

• toss lemon wedges and olive oil together. Place lemon wedges around the salmon, rind down. Reserve one to squeeze juice over the salmon.

• bake for 18–20 minutes, or until fish is opaque and flakes easily.
• cut into slices, slide salmon off skin for serving.


Monday, April 20, 2009
served with lemon garlic capellini and butter dill carrots

(after finishing the meal on Monday, I announced that this was a recipe for life. It's fast, easy, delicious and after making it once you won't have to use the recipe again.)

Gruyere and Back Bacon French Toast

Back bacon, 6 slices

Loaf of french bread, cut into four 1–1 1/2" slices

gruyere, 8 slices (depending on the wedge, you may not need so much)

2 eggs
1/2 c milk
1/4 tsp cinnamon


• cook bacon in a skillet, not too crispy. Keep warm.

• cut a crosswise slit in each piece of bread, to form a pocket. Fill with two pieces of gruyere, or as much to cover most of the inside surface. Fill with a slice and a half of bacon.

• whisk together eggs, milk and cinnamon

• heat a large pan with about a tbsp of butter.
• dip each piece of bread in the egg mixture, only about 5 seconds per side. Arrange in pan. Work in batches as needed.
• cook about 3–4 minutes per side, until nicely browned.
• serve hot with maple syrup. And the inevitable extra pieces of back bacon



Sunday, March 1, 2009
Sunday breakfast at home
This is one of my very favourite breakfasts to make. I made it previously on Christmas Day, and thought it was one of the best stuffed french toasts I had ever had. I maintain that after having it again.

Sticky Toffee Pudding

THE CAKE
1 3/4 c pitted dates, chopped
2 c water
1 1/2 tsp baking soda

2c flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt

3/4 stick (6 tbsp) butter, softened
1 c sugar
3 eggs

• In a large pot, bring the water and dates to a boil.
• Remove from heat, add baking soda. It will fizz a bit. Let stand about 20 minutes.
• Preheat your oven to 375.
• Sift together your dry ingredients.
• Cream butter and sugar. Add eggs. Mix well.
• Add flour mixture to butter mixture until well blended.
• Fold in date mixture.
• Pour into a 8 x 8 baking dish. Set said baking dish into a larger one that is filled with water.
• Throw in the oven for 40 minutes.
• Serve warm with the magical sauce.


THE SAUCE
1 3/4 sticks (3/4 c + 2 tbsp) butter
1 1/2 c brown sugar
1 c cream
1/2 tsp vanilla

• melt butter in a heavy bottomed pot.
• add sugar, bring to a boil
• reduce heat, slowly pour in cream and vanilla
• simmer until thickened.
• Pour over the cake. Or ice cream. Or anything, really, because it is completely amazing and will make almost any dessert better.


Monday, February 16, 2009
Friends' Day / British Dinner
with Derek, Mason, Keely, Jeannette and Craig

(I made this recipe before, for Crystal's going away two years ago. The only difference is that this time I baked individual ramekins as opposed to one large cake, reducing the cooking time to just over 30 minutes. Keep in mind it should be more of a pudding, ie. not a fully baked cake. If your cake tester comes out with some crumbs, you are on the right track.)

Blackberry Muffins

1 c flour
1/2 tbsp baking powder
1/4 tsp salt

1 egg
scant 1/2 c sour cream, marscapone cheese to make the full half cup
1/2 tsp milk
1/3 c sugar
1/4 c butter, melted
1/2 tsp vanilla

5.5 oz blackberries, halved


• whisk together dry ingredients
• blend together eggs, sour cream, marscapone, milk, sugar, butter and vanilla. If prepping the night before, do not include melted butter. Add in the morning prior to baking.

• preheat oven to 400º.
• fold flour into wet ingredients (including butter), just until moist.
• gently fold in blackberries.
• spoon into greased muffin tin / muffin cups, 3/4 full.
• bake 18–20 minutes.
• eat warm. The whole point of making them the morning you are eating them.


January 28, 2009
everyday breakfast muffins
makes about 1 dozen



I am trying to get myself in the habit of fresh muffins at least one morning a week. Which has meant premixed batter (last week, not so good), or prepped ingredients. I made these the other day and it was a very lovely breakfast. Fresh baked goods in the morning can't be beat.

Borscht

1 carrot, peeled and chopped into 3/4" chunks
3–4 new potatoes, chopped into 3/4 chunks
2–3 mid-sized beets, chopped into 1/2" chunks
3–4 garlic cloves
1/4 c red onion, coarsely chopped
olive oil
s&p
1/2 c vegetable broth

6 small beets, shredded
3–4 mid-sized beets, chopped into 1/2" chunks*
2 c chopped red cabbage
1 carrot, chopped
1 stalk celery, chopped
4–6 new potatoes, chopped into 1/2" chunks
1/2 c red onion, chopped
4c vegetable broth
splash of worchestershire
splash of red chili sauce
s&p

sour cream
dill

* I recommend shredding all of the beets, unless you have two hours to let the soup simmer. Beets take a long fucking time to cook. Who knew?


• preheat oven to 375
• toss first batch of vegetables with about a tablespoon of olive oil and coarse salt and pepper
• roast veggies 45m–1hr, tossing regularly, until the beets are soft.
• let cool slightly
• puree in food processor with enough veggie stock to create a paste. set aside.

• throw all other veggies in a large stock pot.
• add enough broth to cover ingredients
• add worchestershire, chili sauce, and pureed roasted veggies
• Bring to boil, then let simmer until all veggies are cooked through. This is where having all shredded beets can cut the time down drastically.
• season with s&p as needed.

• serve immediately with a dollop of sour cream and a healthy sprinkling of fresh dill.



Tuesday, January 20, 2009
Courtney's Chicagoland going away party, with all her favourites.
Courtney looooves borscht. Courtney was leaving for Chicago. So I had to make her some borscht. Having never tasted it before, let alone make it, I was very pleased with what turned out. And so was Courtney. And Katie hailed it as better than the Ship's. Mission accomplished.