Monday, September 19, 2011

Simple but impressive tomato tart

Everyone has a few things in their fridge or freezer, that with a few key ingredients, they can whip something together that is sure to impress. For me, it is a tomato tart made with puff pastry. And no I don't make my own or I wouldn't be able to whip this together. But it is beautiful, flaky and definitely something that everyone loves. The beautiful buttery flavour is one that few can resist.

It takes about 10 mins to assemble, and then 30 mins to cook, and it is fabulous!! As an appetizer, or a side with salad or steak. Hope you enjoy!!

150 g puff pastry, thawed
4 ripe tomato, sliced into rounds
3/4 cup feta cheese
1/4 cup nicoise olives (optional)
1/4 cup fresh roughly chopped basil
1/4 cup olive oil
Fresh ground pepper
  1. Roll the puff pastry out into your desired shape, square, rectangle or circle. Fold the edge over once to create a small lip
  2. Lay out tomato slices around on the puff pastry side by side filling the the tart
  3. Sprinkle the feta cheese over the entire tart, followed by the olives and then the basil.
  4. Drizzle the olive oil over top of the tart and sprinkle with fresh ground pepper
  5. Bake in a preheated 350 degree oven for 30 mins or until the crust is a nice golden brown
The beauty of this recipe, is also that it can handle so many variations. Change your vegetable based on season and pair with a different cheese that compliments your vegetable and you have a whole new dish.
For example, pear & blue cheese, asparagus and brie cheese, caramelized onions with...just about anything. Have fun with it, sweet or savoury. Enjoy!

Friday, September 16, 2011

The pleasure of gluttony

Sometimes it is not about what I make, but about what I eat. I would never dare to prepare this at home but it was oh so delicious! I will preface this by saying that despite the fact that I shared this with my girlfriend, I still couldn't finish my half!

I found myself at The Counter at The Thompson Hotel this week where my AWESOME waiter recommended the double grilled cheese burger. Yes you heard it, that is 2 grilled cheese sandwiches as the bun, plus the burger, bacon and all the toppings.

Look at that cheese oozing out of that burger and the generous strips of bacon! So delicious. I would have preferred my burger to not have been so well done, I am a medium-rare girl myself but I understand that restaurants can't serve their burgers that way, but it was still fantastic. I loved that the grilled cheese was a combination of cheeses as well and that they were not at all chintzy.  However, if you choose to order this crazy burger, you have to ask for it. While it is a regular part of the menu, you won't see it printed on the menu.

Ok, so I know your arteries are beginning to clog, but it didn't stop there. That's right, if a double grilled cheese burger wasn't enough, we also ordered the rings & fries combo with chipotle mayo. Ok, so I am a sucker for a good onion ring. French fries I can do without, and these onion rings are fantastic! Not your traditional batter, super crispy, not greasy at all and with a sprinkle of salt...perfection! As for the fries, not bad. I like my fries crispy but not too crunchy. I was worried when the basket appeared that they would be too "potatoey" but no. They had substance and were definitely crispy.
All in all, it was hilarious lunch. Here were 2 girls sharing this enormous lunch, laughing at the fact that we even ordered it, but enjoying every bite. Should you choose to try it, definitely share it, maybe even 3 ways. I still couldn't finish my half, and then couldn't eat for the rest of the day.



Tuesday, September 13, 2011

The Harvest


Well, it is not because I have not been busy in the kitchen that I haven't posted lately. It is harvest time with the tomatoes and peppers that I have been growing in my garden. So in fact, I have been very busy making enough tomato sauce to keep me eating homemade sauce through the entire winter, PLUS, I have enough red pepper jelly to ensure that not a cheese plate will go without until next year. Oh yeah, and I still have enough to give to friends and family. I have always wanted to do that, pretty little jars with my own homemade concoctions. Truth is though, I have always felt a little bit intimidated by canning. What with the boiling and pectins and the sterilizing and the tongs and the potential to accidentally poison the people that I love. Well this year, I conquered that fear with a fabulous little book given to me by my good friend Chris, Jellies, Jams & Chutneys, by Thane Prince and published by DK Books.



So with the detail and far from overwhelming instructions from this beautiful little book, I felt ready to tackle my first 'official' jelly. So following the recipe on page 182, I made a most lovely Red Pepper Jelly that is now the talk of my girlfriends and family. Not only is good on cheese, but I quite like on toast with butter and eggs too! So here it is my friends, the Jellies, Jams & Chutneys recipe for Red Pepper Jelly.


My personal notes before you start:

  1. This Jelly has great flavour and a very pleasant amount of heat. But if you like a little more kick to your jelly, throw in a couple more fresh peppers, or include the seeds.
  2. I prefer to have a few flakes of the peppers floating in the jelly, so once you drain the peppers, take a couple of tbsp of the peppers and put it back into the mixture. 
  3. This is a 2 day process, so you don't have to prep you jars until Day 2.


Red Pepper Jelly

Takes 30 mins over 2 days
Makes about 3 1/2 lbs or 16 little jars
Keeps for about 6 mos. refridgerated

Ingredients
6 large red bell peppers, stems remove, halved and seeded
12 red chiles, halved (I used a combo the Bird's Eye or Red Thai, Westland and Scotch Bonnet Chiles)
2-1/2 cups red wine vinegar
2-1/4 lb granulated sugar
9 oz. liquid pectin


  1. Put the peppers and chiles into a blender or food processor, and chop finely, pulsing the machine on and off. Alternatively, chop by hand.
  2. Transfer the chopped peppers and chiles to a deep, heavy nonreactive saucepan. Add the vinegar, and bring to a boil Boil for 5 minutes, then let drip through a cheesecloth or other jelly bag overnight.
  3. Pour the resulting liquid into the cleaned saucepan and add the sugar. Bring the mixture slowly to a boil over medium heat, stirring until the sugar has dissolved.
  4. Add the pectin, increase the heat, and cook at a full rolling boil for 2 minutes, then test for a set.
  5. When the jelly has reached the setting point, ladle into small sterilized jars and cover with vinegar-proof seals.
    Hope you enjoy this beautiful jelly as much as I do.  I will let you know what else I make from this great little book.