Archive | May 2013

Rustic Potato and Caramelized Onion Rosemary Tart

A rustic tart filled with potato slices, sautéed mushrooms, caramelized onions, bacon, cheddar cheese, garlic and fresh Rosemary. A quick egg-wash on the dough and then baked until bubbly and golden (about 40 minutes @350F) on parchment paper, which I love using. I got home too late to make my own dough since it would have had to sit in the fridge for about an hour; so, I used pre-made phyllo sheets instead. I know, I know, bad pastry chef wannabe… LOL. I saw this made when I was shadowing a culinary student at the cooking school I am going to be going to this fall. I changed it up a bit with the added mushrooms, garlic and phyllo. They made an easy tart dough, but it really does need to be refrigerated for about an hour.Image

Spiced Apple Cider Cookies

I found a wonderful cookie. It’s a fantastic cookie, really. And, it’s now a favorite in our household. It’s called the Spiced Apple Cider Cookie and it’s filled with oh-so-yummy gooey caramel that makes you immediately think of eating a caramel apple on a stick in the fall. I found the recipe from The Girl Who Ate Everything blog. I am unsure if she is the original recipe poster. Here is her link for the recipe and to check out her site. A tip on flattening out the caramels. Use the fatty part of your palm by the base of your thumb. Any other way just plain HURTS. I exert pressure and then use fingers from both hands to pull and flatten it. If you try to put in a whole caramel you’ll be left with a rather large lump in the middle of your cookie that won’t melt too well. These freeze AMAZINGLY well. Just remove and let thaw, and they are ready to gobble up.                                                                                                                    


Lavender Tea Bread

Lavender Tea Bread

Lavender Tea Bread – Here is a loaf of lavender tea bread that I made. I’d have to say that it has the consistency of a banana or pumpkin bread. I used dried lavender flowers; they weren’t the variety that were a deep purple; those would have been so pretty in this. I made a lemon-lime glaze for the top and a compound butter with a small amount of lemon & lime zest and sliced mint; which is some of the last from my mint plant for the season probably. Yes, mint tea should be served with this 🙂  Have a BEAUTIFUL day.