Lemon Sunshine

Tartine Bakery Lemon Cream

As a lover of all things food,  I have always been in love with Tartine Bakery and what renowned chef Chad Robertson has done, not only with Tartine, but with bread in general. He is a master baker. Tartine is located in the Mission District of San Francisco and has a line down the street every weekend of customers dying to taste their French pastries and perfectly baked artisan breads. I was inspired this week by the weather and when there is sunny weather, I immediately think of lemons. Tartine makes this incredible lemon cream that I swear is one of the most beautiful things I have ever tasted. You can serve it with warm scones or use it as a tart filling with a simple gingersnap crust or if you are brave enough, eat it as pudding (there is no shame).

                Tartine Bakery: San Francisco, CA

Tartine Bakery Lemon Cream Recipe
Makes: 2 1/2 cups
Prep Time: 3 minutes
Cook Time: 10 minutes

1/2 cup plus 2 tablespoons fresh lemon juice (Meyer or other)
3 large organic eggs
1 large organic egg yolk
3/4 cup granulated sugar
Pinch of salt
1 cup unsalted butter (16 tablespoons), sliced into 1 tablespoon pieces

In a small saucepan, pour water about 2 inches deep into the pan. Place over medium heat and bring to a simmer.

Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick. Do not stop whisking or the eggs will be ruined by the sugar. This will take 10 to 12 minutes. Should thicken enough to where you leave a trail in it with your whisk.

Remove the bowl from the saucepan. Set aside to let it cool. Stir occasionally to release the heat.

When the cream has cooled, pour into a blender. Add 1 tablespoon of butter at a time, blending completely until each piece incorporated. The cream will start to turn a gorgeous pale yellow.

Use immediately, or store in an air tight container until ready to serve. Holds for up to 5 days.

Late Spring Lunch

Leek Confit, Feta and Fresh Thyme Tart

Today I planted my first herbs in my late spring garden. The thyme was so beautiful and fragrant that I was inspired to make a dish with thyme in it. And what goes better with thyme than goat cheese. Rachel Ray and Bon Appetit had featured a goat cheese and leek tart this month and I thought this was a perfect dish for my newly acquired thyme. In addition, the technique for cooking the leeks is extremely simple but offers up a gourmet flavor. Serve this tart with a crisp arugula or romaine salad.

Leek Confit, Feta and Fresh Thyme Tart Recipe (Inspired by Rachel Ray and Bon Appetit)

Makes: 3 - 4 lunch servings

Prep Time: 20 minutes (plus chilling of crust)

Cook Time: 1 hr. 5 min.

Crust

1 cup all-purpose flour

5 tablespoons unsalted butter, chilled and cubed

1/4 teaspoon salt

3 tablespoons ice water

In a food processor, pulse the flour, butter and salt together until crumbly. Add ice water by the tablespoon, and run food processor until dough comes together in a ball. Remove dough ball from food processor and knead twice. Form dough ball into a disk and wrap in plastic wrap. Refrigerate for 1 hour.

Remove dough from refrigerator, roll out until 1/8" thick. Transfer to a 9" tart pan. Trim the overhang to 1/2"; crimp the edges. Refrigerate for 30 minutes. 

Preheat oven to 375. 

Remove the tart shell and prick lightly with a fork all over the tart. Line inside of the tart with tin foil and pour pie weights or beans into the center. Blind bake for 20 minutes on the center rack. Remove weights and foil, bake 10 more minutes. Remove and let cool. 

Leek Confit

2 tablespoons unsalted butter

1 lb. leeks, white and light green parts only, halved lengthwise and sliced crosswise 1/8" thick

1/2 tablespoon water

pinch of salt

Melt butter over medium-low heat, add leeks. Stir to combine. Add water and salt. Cover pot and reduce heat to low. Cook covered for 25 minutes, stirring occasionally. Uncover and cook for 3 minutes for water to evaporate. Set aside.

Tart Filling

4 ounce feta cheese, crumbled

3/4 cup heavy cream

2 eggs, beaten

1/4 teaspoon pepper

pinch of nutmeg

3/4 teaspoon fresh thyme, leaves only 

Preheat oven to 375 (unless you left the oven on after baking tart shell).

Mix all tart filling ingredients to combine. Add leek confit. Pour mixture into the tart shell. Bake for 20 minutes on the center rack. Remove and transfer the rack to a top rack. Bake for 15 minutes longer until set. Remove and cool for 10 minutes before serving.

No Fuss Appetizer (or Snack)

Goat Cheese, Fig Jam, Prosciutto and Rosemary Crostini

Looking for a quick appetizer to serve your dinner guests that does not require a lot of time to prepare? This is the perfect crostini that not only requires less than 10 minutes to prepare from start to finish, but the combination of ingredients that will wow your guests. The layers of depth of this crostini is incredible; you have the creaminess of the goat cheese, sweetness of the goat cheese, light saltiness of the Prosciutto and earthiness of the rosemary. And to top off the flavor, the presentation of the crostini is so beautiful.

Goat Cheese, Fig Jam, Prosciutto and Rosemary Crostini Recipe

Makes: 1 

Prep Time: 5 minutes

Cook Time: 5 minutes

1 teaspoon of goat cheese

1 teaspoon fig jam

1 sliver of Prosciutto

2 rosemary leaves, minced

1 slice of a baguette

olive oil

* add more of everything if desired

Preheat oven to broil.

Drizzle sliced baguette with olive oil. Toast under broiler until slightly golden. Remove.

Spread goat cheese on warm baguette slice. Top with fig jam, then prosciutto. Sprinkle minced rosemary on top.

Serve.

The Ultimate Breakfast Sandwich

Egg, Goat Cheese, Roasted Red Pepper and Arugula Sandwich

This morning I woke up at 7:00 am and decided to do some spring cleaning. Following three hours of cleaning everything from windows to the tops of cabinets, I was starving. I decided to utilize eggs to solve my hunger issue. But I could not just make eggs, I wanted something with more depth. I decided to add goat cheese, thyme, roasted red peppers and arugula to the eggs, along with the last english muffin in my pantry, to create the ultimate breakfast sandwich (add crispy bacon or Proscuitto for those meat lovers). The eggs are made really special by adding lemon zest and fresh thyme. Enjoy this stacked masterpiece!

Egg, Goat Cheese, Roasted Red Pepper and Arugula Sandwich Recipe

Makes: 1 Sandwich

Prep Time: 5 minutes

Cook Time: 5-8 minutes

1 English Muffin

1 Organic Brown Egg

1 Teaspoon Heavy Cream

1 ounce Goat Cheese, crumbled

1 Sprig of Fresh Thyme Leaves, minced

Pinch of Lemon Zest

1/4 Roasted Red Pepper, sliced

Palmful of Arugula

Olive Oil 

Salt

Pepper

Preheat oven to broil. 

Drizzle olive oil on each side of the English Muffin. Broil until a beautiful golden brown. Remove and set aside.

Heat a small non-stick skillet over low heat. 

In a small bowl whisk 1 egg, heavy cream (key to making the eggs fluffy), thyme, lemon zest, salt and pepper. Once combined, add crumbled goat cheese.

Pour egg mixture into skillet. Cook on low, turning eggs occasionally until they are the perfect texture. Remove and stack on the bottom of the toasted English Muffin. Sprinkle with salt and pepper to taste.

Place roasted red pepper slices on top of the eggs and then the arugula to top it off. You can eat it open face or topped with the other half of the English Muffin.

Sunday Supper

Buffalo Mozzarella, Parmigiano-Reggiano & Fresh Basil Pizza

On a typical Sunday night, you can find me with a glass of wine in hand making pizza. The dough I prepare can be made in under 2 hours, which true Italians would snub. The sauce is the tomato sauce is a recipe I posted on an earlier date. And I love using an Alabama favorite in Belle Chevre (http://www.bellechevre.com/index.php) for the yummy Buffalo mozzarella and a fresh shaved Parmigiano-Reggiano to top.  It is a perfect Sunday dinner for 2 (or in my case dinner for 1) served with a super simple salad. 

Buffalo Mozzarella, Parmigiano-Reggiano & Fresh Basil Pizza Recipe

Makes: 1 Small Thin Crust Pizza

Prep Time: 1.5 hours (1 hour is the dough proofing)

Cook Time: 10 - 12 minutes

Tomato Sauce (see previous post 'Back to Basics')

Pizza Crust (inspired by Smitten Kitchen)

1 1/2 cups of all-purpose flour

1 teaspoon salt

3/4 teaspoon active dry yeast

1/2 cup lukewarm water (may need a little less or little more)

1 tablespoon olive oil

1/4 teaspoon dried basil

Mix all dry ingredients (flour, salt, yeast and basil) in large bowl. Pour in food processor add olive oil, pulse a few times. Slowly pour in water until dough begins to form a ball. Too much water will make the dough too sticky, too little and it will be too dry. Watch it closely.

Place dough ball into lightly oiled bowl and let sit for 1 hour in a warm spot until the dough has doubled in size. Once doubled, place dough on lightly floured surface. Press air out and roll into a good looking ball. Place back into oiled bowl and let sit for 20 minutes. 

Cooking Instructions

Preheat oven to its highest setting.

Sprinkle cornmeal on pizza stone and roll dough out into a circle or rectangle depending on your stone's shape.

Top with tomato sauce and fresh basil leaves. Top with mozzarella and shaved Parmigiano-Reggiano.

Cook for 10 - 12 minutes until the crust is bubbly and crisp. Slice and serve.