Archive for the ‘Dessert’ Category

Here is a tart I made for one of our Top Chef nights. I thought it was appropriate to make a nut tart for the foodnuts!

1 ready-made pie crust (I used Trader Joe’s)
3 cups pistachios, divided (2 cups and 1 cup)
1 cup sliced almonds
5 TBS butter
3/4 cup light brown sugar
1/3 cup dark corn syrup
2 TBS half and half
1/2 tsp vanilla extract
1/4 cup (or more) chocolate chips, melted

Preheat oven according to pie crust directions

Roll out pie crust to fit a 9-inch tart shell. Line tart shell with crust. Bake as directed for single -crust pie until golden.

Pour 2 cups pistachios and sliced almonds over the crust in a single layer. Chop the remaining cup of pistachios, set aside.

Preheat overn to 350 degrees F

In a heavy saucepan over medium heat, melt butter with brown sugar, corn syrup, half and half and vanilla. Bring to a boil, stirring constantly. Pour the hot mixture over the pistachios and almonds in the crust.

Bake for 10 minutes, or until bubbly and golden. Let cool on a wire rack.

When cool, drizzle with melted chocolate chips (Melt in microwave in a plastic bag. Snip corner and drizzle). Garnish with chopped pistachios. I put colorful little leaf sprinkles on too because it was fall.

A word for the wise – it’s probably a good idea to put a cookie sheet on a lower rack in the oven to catch the bubbling over part.  Brown sugar and corn syrup are pretty messy to try to clean out of the bottom of your oven.

Thanksgiving!

When I was younger, I loved the holiday of Thanksgiving. A day full of family visiting, preparations for the event that seem to take days, and anticipation growing of the festival, making it larger than any run-of-the-mill day.  I’m not saying that I dislike it now, but, like most holidays and birthdays, their importance tarnishes as the years go on (especially Birthdays!). And so it is with Thanksgiving. I dislike the Bacchanal that it has become. I dislike the dishes and I especially dislike the waste. All those leftovers! Most doomed to be glanced at in the fridge and passed over (and over) until they go the way of all unwanted things in the kitchen.

That being said, I always look forward to thanksgiving, and this year is no different. We keep the menu small; so as to be able to concentrate on each dish without being rushed and produce just enough that will minimize waste from the production.

So, in keeping with the stated philosophy, we have devised a meal that will maximize these curves and hopefully make the children happy at the same time:

Humbly submitted: Our Thanksgiving Menu, 2009:

Appetizers:

• Cheese selection with crackers and wine(……..and beer)

Main Course:

• Locally raised and smoked Ham
• Butterbeans with Leek
• Deviled Brussels Sprouts
• Bourbon Sweet Potatoes
• Tossed Green Salad with Castille (blue) cheese dressing
• Cranberry Chutney
• Sourdough Dinner rolls.

Dessert:

• Pear tart, with possible pumpkin pie

That’s it. Since this is all conjecture at this point, I lack the visual support that goes with a posting. That will come later, perhaps Friday.

Till then, I would also like to wish all foodnuts a very happy Thanksgiving. Hope you have a great time with family and friends!

if he’d first sampled the Turkish delight (home-made, including rose-flavored) at the aptly named Turkish Delight cafe in Pike Place Market in Seattle.

We love this stuff; it always disappears quickly

This summer, Roslyn and I visited the market for the first time in around 10 years — and were very excited to find this cafe and their fresh Turkish delight — something very difficult to find, at least for us.