Roasted Vegetable Tart

When I graduated from college with a degree in English I used to joke that I received a BA in reading. I graduated during a recession, so my humor was tainted dark as I tried to find my first job (and gives me much sympathy to the current crop of graduates trying to find work). Fast forward a few decades and reading is still one of my primary pleasures, which is why I was so happy to be invited to join a book club a few years back. Our group, “Readers Under the Influence” started a wonderful tradition to have a cookbook month where everybody brings a dish from a new or favorite cookbook. We meet every summer at Renee’s house and eat alfresco on her gorgeous deck overlooking the beautiful Bay Area. Inspired! And what’s even more amazing is no planning is done. It’s totally random what people bring, but it is always delicious and somehow it all works.

This year we were going to have a guest speaker, Jesse Cool, a well-known restaurateur and cookbook author, come to the cookbook night. She was on the vanguard of vegetarian and organic food movement, so we decided we would all cook a dish from one of her cookbooks. Jesse couldn’t make it and no one said anything, but we all showed up with vegetarian dishes. Funny how collective consciousness works!

My contribution was this vegetable tart from one of my all time favorite cookbooks, Flavors by Pamela Morgan. What’s unusual about this tart is it has a polenta crust, which adds a distinctive taste and texture. I’d like to say it makes it less fattening but with 3 cups of cheese, I’d have to cross my fingers behind my back. The deep flavors of the roasted eggplant and mushrooms and caramelized onions combine with the polenta and cheese to make a sensational vegetarian dish. Here’s to reading and eating with wonderful friends!

 Polenta-Crusted Roasted Vegetable Tart

Ingredients for Tart

Serves 8-10 as a first course, 6 as a main course

2 small Japanese eggplants, cut in half then lengthwise and into 3/4-inch strips

2 large portobello mushrooms caps, cut in half then into 3/4-inch strips

3 fresh plum tomatoes, halved lengthwise and cut into 3/4-inch strips

1/4 cup sundried tomatoes, reconstituted and chopped

5 tbls. olive oil

Salt and pepper

3 cups water

1 cup plus, 1 tbls. polenta

1 heaping tbls. finely chopped rosemary

1 1/2 cup Gruyere cheese, shredded

1 1/2 cup Monterey Jack cheese, shredded

2 tbls. hot chili oil

Caramelized onions

Ingredients for Caramelized Onions

3 tbls. olive oil

4 cups yellow onions, thinly sliced

1 tsp. sugar

1 tsp. salt

1 tsp. herbes de Provence, optional

Preparation

In a large heavy skillet over medium low heat, warm the olive oil. Add the onions sugar, salt and herbs if using. Cook, stirring occasionally, until the onions are a deep golden brown, about 45 minutes. While the onions are caramelizing, roast the vegetables, reconstitute the sundried tomatoes and shred the cheese.

Position rack in the middle of oven and preheat to 450 degrees. Line two baking sheets with aluminum foil and lightly spray with olive oil. Arrange the eggplant, portobello mushrooms and tomato slices and drizzle with 5 tbls. of olive oil. Season with salt. Working in batches if necessary, roast the vegetables in the oven, turning them once until light browned and tender, about 15-20 minutes, cool to room temperature. Lower the oven temperature to 350 degrees.

Shred cheese in a bowl and then mix the Gruyere and Monterey Jack cheeses together. Spray olive oil to coat a 10-inch diameter, 2-inch deep fluted quiche pan with a removable bottom. Reconstitute the sundried tomatoes with hot water. Drain, chop and set aside.

In small, heavy saucepan over high heat, bring the water to boil. Stir in 1 1/2 tsp. salt. Gradually whisk in polenta. Stir in the rosemary. Lower the heat and cook gently, uncovered, stirring often until very thick, 5-7 minutes. Remove from the heat and add ½ cup of the mixed cheeses and a generous grinding of pepper to the hot polenta. Stir well and let cool a bit. Spoon the hot polenta into the greased quiche pan. Using a spatula, spread it over the bottom and up the sides to form a shell about 1/2-inch thick (or I put medical plastic gloves on and cover them with a bit of oil, which makes it easier to get the polenta up the sides of the pan; just be careful the polenta is not too hot to handle). Brush the inside of the shell with the chili oil. Place a large sheet of aluminum foil on the polenta and pour in weighted pastry stones. Set the pan on a baking sheet and put in the oven. Bake until the shell has firmed and is lightly browned, about 30 minutes (check it after 20 minutes and cook 5 more minutes at a time until it’s thoroughly cooked and light brown).

Transfer the pan to a work surface. Scatter 1/2 cup of the mixed cheeses over the bottom of the shell. Spread the caramelized onions over the cheese. Scatter another 1/2 cup cheese over the onions. Arrange half of the eggplant, tomato and mushroom strips in a spoke fashion. Scatter the remaining 1 cup of cheese over the vegetables. Decorate the top layer by putting the chopped sundried tomatoes in the middle and with the remaining eggplant, tomatoes and mushrooms create another spoke pattern.

Return tart to oven and bake until the cheeses are melted, 30-40 minutes until the cheese is bubbling. Cool on a rack. With a small knife, carefully release the sides of the quick pan. Remove the sides and cut the tart into wedges. Serve at room temperature or re-warm the tart at 300 degrees if desired.

Tips and Tidbits

This is a somewhat time-intensive dish, taking about and hour and a half to make if you’re efficient. There’s nothing particularly complicated, it just takes time to roast the veggies, caramelize the onions, and make and bake the polenta shell. If the response from the group last night was any indication, it’s worth the effort! 

Lamb Burgers

The main course for our Greek-inspired menu (see Watermelon and Feta Salad post below) was some truly inspired lamb burgers. Lamb provokes polarizing views, people tend to love it or hate, but even for those of you who don’t care for lamb, you should give these burgers a try sometime. With the addition of toasted pine nuts, lemon zest, feta cheese and a pinch of allspice, they don’t taste gamey at all; they just taste darn good!

When I went looking for a recipe, I knew I had cut one out of magazine and put it in my bulging black food folder but it eluded my filing system apparently and was no where to be found. Lucky me because I stumbled on this awesome lamb burger recipe on a blog called bluejeangourmet. I wasn’t aware of the blog, but I am now a devotee after making these burgers. Not only is this an excellent recipe, the girl can write. Her blog post was so funny I laughed out loud, and trust me, it is not easy to make a food blog funny.

What makes these burgers unique is the toasted pine nuts and lemon zest; don’t skip those! I added a mock tzatziki sauce and put them in pita pockets with some tomato cucumber and served it with the Watermelon salad below. Yummmmm. These are not your grandmother’s lamb burgers!

 Lamb Burgers

Ingredients

Serves 4

1 lb. pound ground lamb

½ cup feta, crumbled

1/3 cup pine nuts, toasted

¼ fresh mint & flat leaf parsley, chopped

1/3 red onion, minced

1 pinch allspice

Zest of one lemon

Olive oil

Tzatziki Sauce

1 cup light sour cream

1 lemon, juiced

1 small garlic clove, minced

3-5 dashes Tabasco sauce

Preparation

Sauté garlic and onion in olive oil over medium-low heat until translucent.  Allow to cool a bit before combining with the other ingredients in a large bowl.  Mix thoroughly and hamburger-style patties. Heat a pan on the stovetop to medium high. Add 2 tbls olive oil. Cook burgers until crispy brown on one side (about 4 minutes), turn and cook another 4 minutes.

For the Tzatzki sauce, puree all ingredients in a blender; refrigerate until ready to use.

Watermelon and Feta Recipe

It was Greek night at Chez Maggie & Jeff’s last night. I’d been craving a watermelon and feta salad, which is a favorite summer salad in Greece. Don’t turn up your nose quite yet; I know it’s unusual sounding, but this refreshing salad is a great way to use the sweet watermelon that is in season right now. My friend Marcy introduced me to this salad. Her friend had lost a whole lot of weight eating a whole lot of watermelon and she told Marcy about this salad. Now I can’t vouch for the diet part, but I can vouch for the taste part—sweet and salty, two of my favorite flavor combinations. 

There are many variations on this salad from the simple (cubed watermelon and crumbled feta cheese drizzled with a bit of balsamic vinegar) to more sophisticated versions like this recipe in The Cakebread Cellars Napa Valley Cookbook we picked up on one of our many jaunts to the wine region just north of us. Great wine and cookbook! Lamb burgers completed our Greek-inspired evening, although we skipped the obligatory glass of Ouzo at the end of the meal. Take the cookbook's advice, "Enjoy with a dry, crisp sauvignon blanc."

Watermelon and Feta Salad

Ingredients

Serves 6

1 small red onion

½ cup red wine vinegar

½ cup water

¼ cup sugar

6-8 cups seedless watermelon

4 cups arugula

¼ cup olive oil

4 ounces feta cheese, crumbled

2 tsp. fresh mint, chopped

Preparation

Separate the rings of the onion and put in a stainless steel or glass bowl. Bring the water, vinegar and sugar to a boil in a small saucepan over a high heat. Pour over the onion rings and let steep for 30 minutes in the refrigerator for 30 minutes.

Cut the watermelon into 1-inch chunks using only the ripest, redest part of the melon and put into a bowl. Drain the onions, reserving the liquid, and add them to the watermelon along with the arugula, feta and mint. Whisk together 2 tbls. of the reserved liquid with ¼ cup olive. Drizzle over salad and toss gently.

Tips and Tidbits

This is a salad that needs to be eaten the same day as the arugula wilts and is not as appetizing the next day.

Fresh Fig Tart

With summer in full swing, we can find a farmers’ market nearly every day of the week in the Bay Area. Every little town has one, often several times a week. And I can’t resist stopping in to check them out when I drive by one. I like to see how the markets differ, both from a produce point of view as well as price. The one in Millbrae just north of us has many more exotic Asian vegetables with interesting and odd shapes and spikes, while the markets south of us tend to have more varieties of tomatoes and peppers.

One bad thing about farmers' markets though is they bring out my compulsive side. I often buy way more produce than I know what the heck I’m going to do with. I currently have enough cherries to feed a family of 10 for a week! I found myself in this position last week when I picked up some plump black mission figs. I had no clue what I was going to do with them; I just know Jeff loves figs and they’d been plucked from the tree that day. Jeff was in heaven; the figs were so fresh and succulent he suggested we make a tart with them.  We settled on this dressed-up version of a traditional tart recipe from finecooking.com (a site I highly recommend). Don’t worry about the orange flower water for the custard; I just used strained orange juice. Delicious. Rich. Company worthy! 

Fresh Fig Tart

Ingredients

Serves 8

For the crust:

5-1/2 oz. (1-1/4 cups) all-purpose flour

1/4 tsp. salt

1 tsp. sugar

4 oz. (8 Tbs.) chilled butter

2 to 3 Tbs. ice water mixed with 1/2 tsp. vanilla extract

For the filling:

12 to 16 ripe figs (using a variety is pretty)

1 large egg yolk

1/2 cup crème fraîche or sour cream

1-1/2 Tbs. packed light brown sugar

2 tsp. orange flower water

Preparation

To make the crust

Combine the flour, salt, and sugar in a bowl and then cut in the butter until the mixture forms very fine crumbs. You can also do this by pulsing in a food processor. Sprinkle in enough of the ice water for the dough to come together, and then shape it into a disk. Wrap the dough in plastic and chill for about 15 min. Roll the dough into an 11-inch circle and put it in a 9-inch tart pan with a removable bottom. Pinch the dough edge so that it's slightly thick, even, and rises just above the rim. Prick the bottom with a fork in 6 or 7 places, and then put the pan in the freezer for 20 min. while you heat the oven to 425°F. Put the chilled tart shell on a baking sheet, line the shell with foil, and fill with beans or pie weights. Bake until it's lightly colored, 20 to 25 min. Remove the tart and reduce the oven temperature to 400°F; remove the weights and foil.

To make the filling

Cut the stems off the figs (leave the skins on) and slice the figs in half -- if they're large, you may choose to quarter them. Set aside one-quarter of the figs (to be added after you pour in the custard). Arrange the remaining figs, cut side up, on the tart shell; this will leave room for the custard to spread evenly when you pour it.

Whisk the egg yolk, crème fraîche, brown sugar, and orange flower water until combined and then pour carefully around but not over the figs. Add the remaining figs. Bake the tart on the baking sheet in the 400 degree oven until the custard is lightly colored and set, about 30 min. Serve slightly warm.

Tortilla Soup

Having grown up with a father from Texas, Tex-Mex food like tortilla soup has a special place in my heart and my palette. I make several variations including a clear broth-based version with chicken and poblano peppers and this thicker, vegetarian recipe that is hearty enough to serve for dinner.  

This recipe is courtesy of the original celebrity chef, Wolfgang Puck. It’s not too spicy, but has the distinctive Tex-Mex flavors of corn and cumin that are so satisfying. A salad of tossed greens, red onion, and oranges sections makes a nice, fresh accompaniment to the soup. Another big plus, this soup is great for a leftover work lunch! The smell of it reheating is very enticing, so don’t leave it unattended in the microwave or your lunch might go missing.

Tortilla Soup

Ingredients

Serves 6

2 ears fresh corn

4 large cloves of garlic, peeled

1 small onion, quartered

1 small jalapeno, quartered and seeded

2 tbls. corn or olive oil

2 corn tortillas, cut into 1-inch squares

2 large ripe tomatoes, coarsely chopped

2 tbls. tomato paste

2 tsp. ground cumin

2 quarters low-salt chicken stock

Salt and pepper to taste

Garnish

Toasted tortilla strips

Avocado, diced (optional)

Tomato, diced

Cilantro, chopped

Preparation

In large blow, scrape the kernels off the corncobs and set aside, reserving the cobs. Using a food processor coarsely chop the garlic, onion, jalapeno pepper, and corn kernels.

In a large pot, heat the oil and add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Add the tomatoes, the tomato paste, and the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs, and cook over low heat until the soup is reduced by one third. Discard the corn cobs and puree the soup, in batches, in a blender or food processor until smooth.

To prepare the tortilla strips: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes.

To serve, reheat the soup over low heat. Ladle the soup into warm soup bowls and garnish with the baked tortilla strips, avocado tomatoes and chopped cilantro.

July 4 BBQ Suggestions

TGIF and Happy July 4 long weekend!! I love the July 4 holiday because it means summer is in full swing and backyard BBQs with family and friends are on the menu. Hot dogs, burgers, and potato salad are all staples of this quintessential American holiday, but if you’re in the mood for something a bit different this year, here are some suggestions from past blog posts.

Blue-Cheese Burgers

These burgers are sooo good. We usually make them with ground turkey but the original recipe calls for ground beef, so if you’re in the mood for beef, go for it. Either way, they’re a terrific change of pace from standard burgers.

Sweet and Tangy Coleslaw

Coleslaw is another staple of BBQ’s and this recipe is a tasty update to the old mayo-laden version. It’s colorful and makes a pretty presentation. The slaw goes great with BBQ chicken and adds a tangy crunch to a pulled pork sandwich.

Zucchini Carpaccio

If you need to take a side salad to a July 4 potluck and want to take something besides potato salad, try this lovely raw zucchini salad. It’s light and tasty and best of all you won’t need to keep it refrigerated.

Lemon-Blueberry Tiramisu

If you’re in charge of dessert, bring this luscious lemon tiramisu and you’ll be everybody’s next BFF. Yes, it’s not red, white and blue, but trust me no one will care once they taste it! 

Leek Risotto

A number of readers have asked for the leek risotto recipe that we had with the spice-rubbed salmon we made last week. This recipe comes from our well-worn copy of Risotto: More than 100 Recipes for the Classic Rice Dish of Northern Italy by Judith Barrett and Norma Wasserman. Terrific book on risotto; every type of recipe you’d ever need from classic cheese risottos to main-meal variations with fish or beef and lamb. Risotto's velvety texture and subtle flavors dress up any dinner. As the authors say, “Leeks and cream make a delicious combination for risotto and will send you singing for seconds.”

Leek Risotto

Ingredients

Serves 6

3 leeks, white part only, cleaned carefully and cut into julienne strips (2 cups)

½ cup light cream

Salt and freshly ground pepper

1/3 cup grated Parmesan cheese

1 tbls. fresh parsley, chopped

5 cups chicken broth

½ up dry white wine

2 tbls. unsaled butter

1 tbls. olive oil

1/3 cup onion, finely minced

1 ½ cups Arborio rice

Preparation

Heat butter in skillet over moderate heat. When it begins to foam, add the leeks and cook for about 5 minutes, until they are wilted and tender. Add the cream and continue cook for a few minutes longer, until the cream has thickened. Add salt and pepper to taste. Set aside. Bring the broth to a steady simmer in a saucepan on the top of the stove. Keep the broth warm during the process of adding it incrementally to make the risotto.

Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add the onion and sauté for 1-2 minutes, until it begins to soften, being careful not to brown it. Add the rice, using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until completely absorbed. Begin to add the simmering broth, ½ cup a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup. Stir frequently to prevent sticking.

After approximately 30-40 minutes, when the rice is tender but still firm, add the leeks and the cream, Parmesan, and parsley and stir vigorously to combine with the rice. Serve immediately.

Tips and Tidbits

Leek mythology: The Roman Emperor Nero ate leek soup every day to make his voice clear and melodic for delivering long orations.

The original recipe says this dish serves 4, but the risotto is rich so I think it serves 6 just fine.