Crostata di Frutta Fresca (DB)

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I decided to make the Crostata di Frutta Fresca (crostata with fresh fruit).  I filled my tart with Dorie's vanilla pastry cream and then topped it with fresh raspberries.  The dough came together quickly and easily, but I thought it was just okay.  It was a little too hard and not buttery enough in my opinion.  My favorite tart dough is still Dorie's sweet tart dough - it's so buttery and flaky and almost melts in your mouth.

Thanks Simona, for hosting this month's challenge.  My post is a day late and kind of short because I've been busy! Between Thanksgiving on Thursday and my daughter's 1st birthday party yesterday (photos to come), I've been running around the kitchen like crazy.  I finally got around to making the tart today and now I'm exhausted!

Make sure you check out the Daring Bakers' Blogroll to see how everyone else enjoyed these sweet Italian treats.

Crostata (Italian tart)
all photos below are from Simona

Version 1 of pasta frolla

Ingredients:

• 1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1) or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
• 1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
• a pinch of salt
• 1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
• grated zest of half a lemon (you could also use vanilla sugar as an option, see Note 2)
• 1 large egg and 1 large egg yolk, lightly beaten in a small bowl

Note 1: Superfine sugar is often also referred to as ultrafine, baker’s sugar or caster sugar. It’s available in most supermarkets. If you cannot find “superfine” sugar, you can make your own by putting some regular granulated sugar in a food processor or blender and letting it run until the sugar is finely ground.
Note 2: There are different ways of making vanilla sugar. I keep vanilla beans in a jar half-filled with sugar until I need to use them, for example, to make vanilla ice cream. After I remove the split bean from the custard that will go into the ice cream maker, I rinse it, dry it and put it back in the jar with sugar.
Making pasta frolla by hand:

1. Whisk together sugar, flour and salt in a bowl.
2. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

3. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
4. Add the lemon zest to your flour/butter/egg mixture.
5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
6. Knead lightly just until the dough comes together into a ball.
7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

   
Making pasta frolla with a food processor:

1. Put sugar, flour, salt, and lemon zest in the food processor and pulse a few times to mix.
2. Add butter and pulse a few times, until the mixture has the consistency of coarse meal.
3. Empty food processor's bowl onto your work surface
4. See step 3 above and continue as explained in the following steps (minus the lemon zest, which you have already added).

Variation for Version 1 of pasta frolla:
If you want, you can make the pasta frolla using a combination of all-purpose flour and whole-wheat pastry flour.
If you choose to try this variation, use 1 cup [240 ml, 135 g, 4 3/4 oz.] unbleached all-purpose flour and 3/4 cup [180 ml, 100 g, 3.5 oz.] whole-wheat pastry flour.

Version 2 of pasta frolla

In this version of pasta frolla, I have played with different kinds of flours, using almond, whole-grain barley and, most recently, coconut flour instead of some of the all-purpose flour. If you want to try a different version of pasta frolla that uses some flours that you wouldn’t normally use, this is a good recipe to try. All the flours listed below (whole-wheat pastry, almond flour, coconut flour and barley flour) are available at health food stores. You may even find them at well-stocked supermarkets.
The preparation for this version of pasta frolla is very similar to the preparation for Version 1.
Ingredients

• 1/3 cup [80 ml, 75 g, 2 2/3 oz.] superfine sugar or 1/2 cup [120ml, 60 g, 2 oz]powdered sugar (see Note 1.)
• 1/2 cup [120 ml, 65 g, 2 3/8 oz.] unbleached all-purpose flour
• 1/2 cup [120ml, 65 g. 2 1/4 oz.] whole-wheat pastry flour
• 1/4 cup [60ml, 28 g, 1 oz] almond flour, or almond meal, or coconut flour
• 1/4 cup [60ml, 28 g, 1 oz.] whole-grain barley flour or unbleached all-purpose flour
• a pinch of salt
• 6 tablespoons[90ml, 85 g, 3 oz] cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1/4 teaspoon vanilla extract (you can also use vanilla sugar; see Note 2.)

Note 1: Superfine sugar is often also referred to as ultrafine, baker’s sugar or caster sugar. It’s available in most supermarkets. If you cannot find “superfine” sugar, you can make your own by putting some regular granulated sugar in a food processor or blender and letting it run until the sugar is finely ground.
Note 2: There are different ways of making vanilla sugar. I keep vanilla beans in a jar half-filled with sugar until I need to use them, for example, to make vanilla ice cream. After I remove the split bean from the custard that will go into the ice cream maker, I rinse it, dry it and put it back in the jar with sugar.
Directions:
By hand:

1. Whisk together sugar, flours and salt in a bowl.
2. Rub or cut the butter into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
3. Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
4. Use a fork to incorporate the liquid into mixture and then use your fingertips.
5. Knead lightly just until the dough comes together into a ball.
6. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

With a food processor:

1. Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.
2. Add butter and pulse a few times until the mixture has the consistency of coarse meal.
3. Empty food processor's bowl onto your work surface.

4. Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.
5. Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.
6. Knead lightly just until the dough comes together into a ball.
7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Ideas for Filling for Your Crostata

Whether you choose to make Version 1 or 2 of the pasta frolla, there are numerous fillings that you can choose from for your crostata. I am suggesting some filling for you here (and including assemblage and baking instructions). But be brave and creative and see what you can come up with!
Crostata di Marmellata (crostata with a jam filling using Version 1 pasta frolla)
If you choose to make a crostata with a jam filling, you will need:

• 1 and 3/4 cups [415ml, 600 gm, 21 oz] of jam or fruit preserves, whatever flavor you like (Note: I use my homemade fruit preserves, which have a low sugar content. I recommend you choose a good quality product, made with mostly fruit.)

Assembling and baking the crostata di marmellata:

1. Heat the oven to 375ºF [190ºC/gas mark 5].
2. Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
3. To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
4. Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
5. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
6. Roll the dough into a circle about 1/8th inch (3 mm) thick.
7. If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.

8. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
9. Prick the bottom of the dough with a fork in several places.

10. Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
11. Spread the jam or fruit preserves evenly over the bottom of the crostata.

12. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)
13. Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
14. Put the tart in the oven and bake for 25 minutes.
15. After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
16. When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.
     

Crostata con la Crema (crostata with pastry cream filling using Version 1 pasta frolla)

If you choose to make a crostata with pastry cream filling, you will need:

• One batch of pastry cream (Note: For the recipe that I used, see #5 of the Additional Information section. Prepare the pastry cream in advance of assembling the crostata.

Assembling and baking the crostata con la crema:

1. Heat the oven to 350ºF [180ºC/gas mark 4].
2. Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
3. To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
4. Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
5. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
6. Roll the dough into a circle about 1/8th inch (3 mm) thick.
7. If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
8. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
9. Prick the bottom of the dough with a fork in several places.
10. Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
11. Instead of jam or fruit preserves, cover the bottom of the crostata crust evenly with the pastry cream.
12. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)
13. Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
14. Put the tart in the oven and bake for 30 minutes.
15. After 35 minutes, check the tart, and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 45 minutes to bake the tart until golden.)
16. When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

Crostata di Frutta Fresca (crostata with fresh fruit using Version 1 or 2 of pasta frolla)

Note: This filling variation involves a process called “blind-baking”. (If you’re not familiar with blind-baking, see #4 in the Additional Information section for an explanation and a video on blind-baking.)
In its simplest form, a crostata with fresh fruit has 3 components:

• the pasta frolla base, blind-baked
• a layer of pastry cream
• a layer of fruit

For this recipe you will need:

• a blind-baked shell made using pasta frolla
• a batch of pastry cream, prepared in advance and cooled (Note: For the recipe that I used, see #5 of the Additional Information section. For this crostata I make half that recipe.)
• enough fresh fruit to cover the top of your crostata (Note: You can choose anything you like, including berries, stone fruit, , kiwis, bananas, etc. See the Additional Information section for more information on using fresh fruit.)

Directions to assemble and bake a crostata di frutta fresca:

1. Preheat the oven to 350ºF [180ºC/gas mark 4].
2. Roll out a batch of the pasta frolla and cover the base of the tart pan. (You can use Version 1 or 2: if you use Version 1, you will have more leftover pasta frolla to turn into cookies.)
3. Cut a piece of parchment paper or aluminum foil large enough to cover the bottom of the crust and extend out a bit over the edges of the pan.
4. You can use pie weights or dry beans to blind bake. Place whatever weight you’re using directly on the parchment paper or aluminum foil in an even layer.
5. Place the crostata shell in the oven and bake for 20 minutes.
6. Remove the weights and parchment paper and continue baking the crostata shell until the border is light golden, about 5 minutes (watch carefully to avoid over-baking, which results in a hard shell). In the absence of weight, the crust may rise in the middle: if that occurs, gently push it back down with the back of a spoon.
7. Remove from the oven and let the crostata shell cool completely before proceeding.
8. If you use a tart pan with removable bottom, release the base from the fluted tart ring, then slide the cooled crostata shell on a serving plate for filling. (Note: If you’ve used a cake pan or pie plate, use a bit of care in taking the shell out of the baking vessel.)
9. Spread the prepared pastry cream over the cooled shell.
10. Decorate the surface with fresh fruit. The crostata must be cool, but not cold, so if you refrigerate it, take it out of the fridge half an hour before serving. This crostata is best eaten the same day it is prepared.

Additional Information:
You may be interested to know that in Science in the Kitchen and the Art of Eating Well, Artusi actually describes three recipes for pasta frolla. For crostata, Artusi recommends using his recipe C, made with butter and strutto, which is rendered pork fat used for cooking. Version 1 of the pasta frolla that I have given you here is a variation of Artusi’s Recipe B.
Here’s another version of crostata with fruit preserves inspired by Artusi's recipe
This is a video from an Italian web site that shows you how to make pasta frolla. It’s dubbed in English. Note that the recipe and the procedure used are a bit different from the ones I employ here; however, it’s a useful link:
A video from the same Italian food web site that shows how to make crostata con le fragole (crostata with fresh strawberries) and in the process shows how to blind-bake the tart shell
Blind-baking is a process often used in baking. To blind-bake a tart shell, you line the unbaked tart (once you’ve placed it in the tart pan) with parchment paper or aluminum foil. You then fill the tart with pie weights. If you don’t have pie weights, you can use dried beans. You pour these on top of the parchment paper or aluminum foil to weigh the paper down. You then bake the tart for a period of time to ensure that it is at least partially cooked. The weights help to ensure that the tart base does not bubble up during baking and that it bakes evenly. The blind-baked tart is then cooled and filled according to the recipe instructions. (Note that in the video, the dough is rolled to 1 cm [3/8th inch] thickness, thicker than than what I do.)
 Notes on using a different baking pan. If you don't have a fluted round tart pan with removable bottom, as described in the Equipment section at the beginning, you are not required to purchase one. As a reference, the one I have, purchased in a store in Northern California, was not expensive. However, if you don't have such a pan, a cake pan of the same size can be used, or a pie plate. I used my 9-inch cake pan, which is 9 inches [23 cm] wide and 1.5 [a bit less than 4 cm] inches high to make a crostata di marmellata. Making the border required a bit more dexterity since you want it to be lower than the rim of the pan. The crostata was ready a few minutes earlier than when I use the tart pan. I also used a 9.5 inches [24 cm] Pyrex pie plate to make a crostata di marmellata.. The baking time in this case was the same as the one noted in the recipe above. The plate is 1.75 inches [4.5 cm] so the same note about the border applied. I have never seen a crostata not baked in a pan. If you want to explore this option, use the descriptions and photos given above to guide your hands in shaping the crostata.
Note on white flour. I use all-purpose flour, the most commonly available flour in the US. Do not use bread flour or flour with a high protein content. If you use pastry flour, the volume measurement will be different, so use the weight.

Cranberry Lime Galette (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Whitney, April, and Elizabeth of Celestial Confections: Cranberry Lime Galette.  What I love about a galette is how easy it is to make.  You don't need a pie pan, and since it's supposed to look rustic, no need to worry about making it look perfect!

This galette was filled with both fresh and dried cranberries, apples, lime zest, and fresh ginger, tossed together with some raspberry jam (I used orange marmalade), lime juice and brown sugar.  The layer of ground nuts and bread crumbs lining the bottom of the galette was subtle but perfect.  The combination of cranberries and lime is wonderful - I love a good cosmopolitan, but I've never seen the cranberry and lime combination in sweets before.


The cranberries were definitely more tart than I expected them to be in this galette, but it was still delicious.  Part of my crust opened up and my filling spread more on one side than the other and it seems to me that the thinner side ended up sweeter.  I'm guessing that may be due to the fact that the layer of cranberries was thinner and and therefore cooked down more while in the oven.

I love sour candy, so I didn't mind how tart this was but I know it was too tart for some of the other bakers this week! So, if you're wanting a sweeter galette, I'd make a slightly larger crust so you get a thinner layer of filling; alternatively, you could halve the filling in the recipe or make two crusts and the same amount of filling.  I think this would really help with the tartness factor. I considered adding in bits of crystallized/candied ginger, but in the end decided not to.  I definitely want to try it with some next time, though. I think it would add an extra bit of sweetness to the galette, too, to counter the tartness of the cranberries.  Of course you could just add more brown sugar to the recipe, but I think the crystallized ginger would be more fun :)


Thanks Whitney, April, and Elizabeth, for hosting this week.  I will definitely be making this again - loved the cranberry and lime combination! (I loved it so much I ate 3/4 of the galette between the time it came out of the oven last night and when I went to bed!) If you would like the recipe, you can find it here.

Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this sweet and oh so tart treat!

* Recipe notes:
- If you prefer a dessert that isn't tart, you'll have to add more sugar to this recipe.  Or, consider adding chopped crystallized ginger.  Halving the filling might also create a sweeter result as well.
- I had to add a rim of foil around my galette for the last 10 minutes of baking to prevent it from over-browning.
- For more recipe tips, click here. 

Not-Just-For Thanksgiving Cranberry Shortbread Cake (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Jessica of Singleton in the Kitchen: Not-Just-For Thanksgiving Cranberry Shortbread Cake.  Dorie calls this "part cake, part torte and even part bar cookie."  It's a delicious layer of homemade cranberry orange jam sandwiched between two layers of shortbread.

The jam is so simple to make (takes about 10 minutes), but if you are short on time (or don't have the ingredients on hand) you can substitute 2 cups of your favorite chunky fruit preserve or citrus marmalade.  If you've never segmented an orange before, you'll find this video to be helpful.

There were several bakers that had problems with their cakes ending up too tart.  Dorie does recommend that you taste the jam at the end and add more sugar if it's too tart.  I was worried about ending up with a cake that was too tart for consumption, so I added quite a bit of sugar to my jam.  Even then, my cake ended up with a nice zing to it.  Definitely not too tart, but more tart than I anticipated it being.  My only guess is that the jam tastes more sweet when warm than when cooled to room temperature.  So, my advice would be to add the sugar until the jam has reached your desired level of tartness, then add a little bit more sugar for good measure.


This cake was delicious.  The crumb was so soft and tender, and the cranberry orange jam keeps this dessert light.  It would be the perfect addition to any Thanksgiving table, especially since you can make the jam up to two weeks ahead.  Dorie says you can make the dough ahead of time and refrigerate it overnight, but I had mine in the refrigerator for 2-3 nights without any problems.  So you could easily make each component in advance and then put it all together come Thanksgiving Day.

Thanks Jessica, for hosting this week.  I will definitely be making this again - maybe next time using Dorie's suggestion of layering caramelized apples in between!  If you would like the recipe, you can find it here.

Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this wonderful cake!  If you love cranberries, these sugared cranberries were a hit when I made them last year!

* Recipe notes:
- It seems that the cranberry orange jam tastes more sweet while it is warm than after it cools. So, keep adding sugar until it's no longer too tart for your preference, then continue to add a bit more! 
- I did not do the knife test on my cake to see if it was done - I simply went by the color of the crust on top and that seemed to work well. 
- I did not place my springform pan on a baking sheet as directed; I simply placed my pan directly into the oven.  It was done baking after about 38 minutes.
- For more recipe tips, click here. 

My Sunday with Dorie

A few weeks ago (Sunday, October 24th) I had the utmost pleasure of meeting Dorie Greenspan! Dorie's been all over the US to promote her newest book, Around My French Table.  I had already booked a trip before I found out about her book tour.  As luck would have it, though, I was returning to Dallas the day before Dorie was scheduled to do her cooking class here - so I was able to make it! I checked with my husband to see if he'd be okay with me attending, and to my surprise he immediately said yes.  I think after being part of Tuesdays with Dorie for nearly three years, he actually gets how much I adore Dorie!!! :)


Being able to finally meet Dorie was amazing, and then some.  She is so sweet and charming. Unfortunately, I left my DSLR at home (don't know what I was thinking), so all I had was my little point-and-shoot camera (Canon Powershot SD1000).  My photos didn't come out too great due to the low lighting during the late afternoon, so to make up for it, I took some video clips of the cooking class so you could see what Dorie is really like.  I think her personality really shines through when you watch these videos :)

This first video is Dorie talking about her relationship with her mother, who (surprisingly) rarely ever cooked/baked for her! Next, you'll see Dorie telling a funny story about what she learned about cheese when she was in Paris.  Then someone in the audience asked Dorie if she was done writing cookbooks, or if there would be another one in the future and you can see what Dorie says about that here.  She's actually going to go hang out with all of her baking idols and then write a book full of recipes based on what she learns from each of them - how cool is that? Not only was I lucky enough to meet Dorie, but I was able to do so on her birthday! At the end of the cooking class, the Central Market staff presented Dorie with a birthday cupcake and we all sang "Happy Birthday" to her - see her reaction here - she is too cute!

Now on to the cooking class itself.  Dorie made a few different dishes for us from her book.  She said that she wants to make cooking simple and easy and I think she has definitely accomplished that with her book.  While at first glance, some of the recipes from this book may look a bit involved, there wasn't really anything that she made for us that day that I felt would be too difficult or time consuming for me (and I am much more of a baker than a cook!).  I feel like a lot of today's quick dinner ideas involve a lot of prepackaged or processed foods - Dorie's book allows the home cook to make simple dinners that taste like they took hours to prepare.

So without further ado, here's what Dorie showed us how to make during her cooking class:
(all recipes from Around My French Table)

Salmon Rillettes - I've never tried smoked salmon before. I've never wanted to. I know smoked salmon is "cooked" but I've always felt like it was still raw and could not bring myself to try it. But here I was, with a recipe that Dorie had created and I thought I'd better try it because if Dorie loves it, it has to be good, right? So I was brave and tried a bite... and then another bite... and then another until my little ramekin was empty! I think because the smoked salmon was mixed up with the chunks of poached salmon, I wasn't really able to recognize the texture of the smoked salmon. The hint of lemon with the salmon in this appetizer was fabulous and I could totally see myself making this in the future for dinner guests because it's something you could easily make in advance.


Fresh Tuna, Mozzarella & Basil Pizza - This was delicious, even without the tuna.  I don't generally eat sushi, but I wanted to taste this "pizza" as Dorie intended so I tried a bite with the tuna, and then had the rest sans tuna.  I'm usually not a very adventurous eater, but again, I had to give it a try because it was Dorie's creation.


Look at all those wonderful layers of puff pastry!


Cauliflower-Bacon Gratin - Creamy goodness! And it has to be healthy because cauliflower is the main ingredient, right? ;) This is better than any green bean casserole and will definitely be served for Thanksgiving at our house this year!


Lamb & Dried Apricot Tagine - Another first for me. Not my first time trying lamb, but my first time actually enjoying it! The lamb I've previously tasted was always gamey and had a funny taste to it. This lamb was tender and moist and I would not have known it was lamb unless you told me it was. The apricots imparted a sweet and delicious flavor to this dish that complemented the spices very well. I was glad to find out that this dish can be made in a dutch oven, as I do not have a tagine.


Sable Breton Galette with Berries - Simple and elegant. Strawberries atop a layer of lemon curd that has been spread across a buttery, cookie crust. Yum.


Neither the salmon rillettes nor the lamb tagine would be dishes that I would ever make on my own from the book.  Yet I thoroughly enjoyed them and plan to make them in the future.  So, while 9 times out of 10 you'll find me baking instead of cooking in the kitchen, I look forward to participating in French Fridays with Dorie because it will push me to try recipes I wouldn't otherwise try, and to develop my cooking skills in the kitchen.  My participation in that group will be intermittent at best, as I already have a lot on my plate, but I look forward to cooking along whenever possible with the group.

Along with getting to meet Dorie, I had the pleasure of meeting Jessica of My Baking Heart, Paula of Salad in a Jar, and Amy of Sing for Your Supper.  Hop on over to their blogs, as they got some great photos (better images than the ones I was able to get with my point-and-shoot camera) from that day to share, too.

Thanks, Dorie, for a wonderful and memorable day.  I know it must have been difficult for you to be away from home, family, and friends on your birthday but I am so grateful that I had the pleasure of spending those few hours with you! I look forward to the release of your next cookbook, and have already set aside a special spot for it on my shelf!

Peanuttiest Blondies (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Nicole of Bakeologie: Peanuttiest Blondies. I love peanut butter, especially peanut butter and chocolate. What I particularly love about peanut buttery sweets is that when I make them, I don't have to share them with my husband ;) You see, he doesn't share my love for peanut butter. He'll eat a peanut butter and jelly sandwich but that's about it. So whenever I make something with peanut butter in it, that means more for me! :)

This recipe was easy peasy, and does not require a stand mixer. Just blend the peanut butter and softened butter together with an electric mixer, add the sugars, then eggs, followed by the dry ingredients. Then chopped peanuts and chocolate chips get mixed in at the very end.

These blondies were very good, but definitely not as peanut buttery as I expected them to be (given their name).  Even my husband tasted one and liked it because "it doesn't taste too much like peanut butter."  Don't get me wrong - I do think the peanut butter flavor is prominent (not sure why my husband couldn't taste it).  The peanut butter just isn't over the top like the name implies.  I think these are "peanuttiest" because they have both peanut butter and peanuts in the dough (especially when you use the crunch peanut butter variety).  Nicole probably described these best - they are like thick peanut butter chocolate chip cookie bars.  They are incredibly soft and moist, too (even though I think I overbaked them by a minute or two).


Thanks Nicole, for hosting this week.  I can definitely see myself making these again.  If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed these peanut-y treats!

Last but not least, congrats to AD of A Path in the Moonlight (comment #16) - you're the winner of my recent giveaway.  I hope the soon-to-be mom/dad enjoys the gift basket!

* Recipe notes:
- I used honey roasted peanuts instead of regular salted peanuts. 
- I did not put my pan on a baking sheet as directed in the recipe.
- I took my blondies out at 38 minutes (and they were probably done around 36 minutes), so (as with any recipe) do keep an eye on them while you are baking these.
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