Tuesday, May 24, 2016

another from mothers day - what was for dessert

Salted Caramel Chocolate Tart

§       4 sheets frozen phyllo dough, thawed
§       1 tablespoon clarified butter
§       1/4 cup sugar
§       1/2 cup heavy cream
§        2 ounces dark chocolate, 75% or more cacao coarsely chopped
§        1/4 teaspoon flake sea salt, plus more for garnish

Preheat oven to 350°.
lightly butter a shallow glass pie pan
Brush each piece of phyllo with butter and place in the pan
fold under the sides of the phyllo to fit the pan
Prick the bottom of the dough with a fork.
Bake until golden brown (about 15 minutes)
remove and allow to cool 
 This can be made a day ahead and stored in an airtight container

Melt sugar in a heavy dry saucepan over medium-high heat (2-3 mins.) Continue, stirring occasionally, until sugar is a deep golden caramel
Remove from heat
carefully pour in cream (mixture will steam and bubble).
Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved
remove from heat and add chocolate and salt
stir until chocolate is melted
Cool slightly before pouring mixture onto crust
sprinkle with extra sea salt flakes
Chill until filling sets (up to 30 minutes).
Slice into wedges and serve.

Saturday, May 21, 2016

Mother's day Quiche/pie

Mother's day is a long time past, so this should tell you that i am still cooking - a lot and even writing things down, but not posting...why?  I have no clue, but this was  one part of a mother's day brunch that i helped put together.  Hopefully, more will follow.

This was a not so meat heavy take on a classic Italian Easter pie!


§       1 pie crusts and shells (8 inch)
§       1/4 lb Italian sausage, sweet or hot. but crumbled and cooked
§       1 lb ricotta cheese
§       3 ounces mozzarella cheese, cut in strips
§       3 ounces mozzarella cheese, shredded
§       2 eggs, beaten
§       6 ounces fresh spinach, cut in strips
§       1 eggs, hard boiled and sliced
§       1/2 tablespoon plus enough to top the pie of Italian parsley, minced
§       1/8 cup each grated Romano and parmesan cheese
§       1/8 teaspoon salt
§       1/8 teaspoon black pepper


combine ricotta, the Romano and parmesan cheeses, salt, pepper, parsley, shredded mozzarella and beaten eggs
Fill the pie crusts as follows:
cover the bottom with a layer of the ricotta mixture
layer half of the spinach
cover with ricotta mixture
egg slices
top with sausage
Bake the pie for 15 minutes in preheated (400°) oven
then lower oven temperature to 325°F
continue to bake for 30 minutes
remove from the oven and quickly add the strips of mozzarella in a star formation with a circle in the center
continue baking for 15-20 minutes
remove aand top with minced parsley
Serve warm or cold.