Friday, August 4, 2017

Crustless Goat Cheese Vegetable Tatin


This one is not just a pretty face. She packs a wallop of health and tops it with a cherry of exceptional taste.

There are certain vegetables my husband does not like. Summer squash, like Zephyr, Zucchini and Crook Neck are on the "I won't eat them, so do not cook them," list. Unless I fancy them up like in this amazing and super easy crustless "tarte."


Before going in to the oven.
 
 Ingredients:

3 Zucchini
3-4 Yellow squash
3 Roma tomatoes
1 large goat cheese log
1 bunch dill
2 cloves garlic

Directions:

Ensure that the tomatoes and squash are all roughly the same circumference.
Cut all vegetables in 1/4 in. thick slices
Cut the cheese (Ha!) in roughly the same thickness
Arrange all as you would a dinner table: boy, girl, boy, girl but instead do tomato, squash, squash cheese, tomato, squash, squash cheese
Drizzle with a generous amount of olive oil
Crush garlic and dab onto tart as evenly as possible
Season with Salt and Fresh cracked black pepper
Between each collection of 'boy, girl, boy, girl' place a sprig of dill
Bake at 350 for 35-40 minutes

After cooking. 
 I haven't posted since March. I get lazy and if I am truthful, blogging with verve takes effort. I am no half ass-er. So credit where credit is due, my uncle is the one who got me back in the saddle here. He reads P&P. Thank you, uncle! If you are reading this, and you are not my uncle, thank you, too!!


Friday, March 17, 2017

Happy St. Patricks Day and a Brand New Soda Bread

Yep, I've been really, really lazy. Just so you know, blogging is hard, keeping up with life and then adding said life to blog even harder and then there is the pressure. You see something cool, you want to share something cool and then you realize laundry and groceries trump something cool.

But I'm getting back to it. Who knows how often or when or what or anything. But I'll do my best to get back to chronicling cool stuff. I have a Pin Board that is even called Basic Coolness. I like cool stuff, knowing full well that my cool is not the same as somebody else's cool, but (said with a twinkle in my eye) I know who my tribe is and they know who I am.

With that said, I am going to dedicate this post to my friend Peter. He lost his mother yesterday, and the world is a lesser place without Elaine.

Credit: Joan Lamoreau
So, onward! I have always used this soda bread recipe here for my St. Patrick's Day celebration. But I have now created a far superior recipe to that one. Wait, what? You say I have no credibility because I am not Irish? I beg to differ; I have been to Ireland more than any other country I have visited and my family tree does indeed portray an Irish descendent with the last name of Durfee (Patrick James Durfee who came to NY in 1840). Regardless of heritage though, I am an excellent home chef (sometimes self recognition of talent is an ok thing, right?) and I have created many recipes as you see here on P&P. "And that's the truth!"


Gwen's Irish Soda Bread

Ingredients:

1 Cup whole wheat flour
3 Cups All purpose flour
1/4 Cup quick cook rolled oats + 1/2 Cup more for rolling loaf
2 Tbs sugar
1 Tsp. Baking Soda
1 Tbs. Baking Powder
1/2 Tsp. Salt
1/2 Cup butter flavored vegetable shortening (shortening is generally better in baked goods.)
1 Cup plain full fat yogurt
(Roughly) 3/4 Cup milk
1 Egg


Directions:

Preheat oven to 375F.
In a large bowl mix all dry ingredients.
Add egg, room temp shortening and yogurt.
As you combine, slowly add the milk - you do not want it too wet, so if 3/4 Cup is too much for your mixture, not to worry.
In a small bowl put the extra measurement of oats 
Roll your bread into a round and roll the round in the oats bowl until your bread is covered with the oats.
Put on a parchment lined baking sheet and cut a big X on the top of your bread.
Bake in preheated oven until toothpick comes out clean after its inserted into the middle - about 1 hour.
Check the baking at the 30 minute mark and again at the 45 minute mark.
Take it out and let it cool on the counter.
Serve with herbed butter and sweet onion jam. And then eat it tomorrow, toasted with regular butter and Blackberry preserves!

Happy St. Patrick's Day!