Little Bites of Heaven

Now that I live country-adjacent (the directions to get to my apartment include the words: turn at the corn) and am no longer a city mouse, I have to say that my access to ridiculously amazing produce has increased. Just the other day I stopped by a farm stand and picked up a pair of beautiful heirloom tomatoes. Best thing ever? The stand had a tray of tasting bites each labeled with the tomato name. I picked out a Purple Cherokee and a Persimmon. Really, my restraint is admirable, because I did not just eat them in the car on the way home. While you can dress up tomatoes any which way, heirlooms deserve better. They should not be buried in a sandwich or blended into gazpacho. They should be the star. Ryan complained that I even did anything to these, but I think they were delicious with the trimmings, and so easy to make!

HEIRLOOM TOMATO AND RICOTTA BITES

INGREDIENTS:
1 (or more) heirloom tomatoes
ricotta cheese
baguette
salt
extra virgin olive oil

DIRECTIONS:
Slice your tomato into thinnish pieces, don't make them too thin, but don't do huge chunks either. Then cut the largest pieces in half. Count how many you have. Then slice a corresponding number of rounds from your baguette. Make these pretty thin, because you don't want the bread to overpower the tomato. Toast them lightly (I do mine in the toaster oven, but you'd be better off with a real oven than with a toaster-toaster). Smear a bit of ricotta (maybe a tablespoon) on each toast. Gently place a tomato slice on top. Continue until all bites are constructed. Arrange on a plate, sprinkle with salt, drizzle with olive oil, enjoy!

I Baked a Cake!

During the summer I don't always get a lot done during the day. But every day Ryan asks what I did. I tend to mumble out of embarrassment due to my utter lack of productivity. "I read. I watched TV. I took a nap. I tickled the dog". But Wednesday I had something to report. I practiced saying it. Excited: "I baked a cake today!" Casual: "Oh, you know, I just baked a cake." I even debated the basic grunt and point "Urg. Cake." Because come on, isn't that cake pretty enough to do the talking for itself? Two moist chocolatey layers, light and fluffy frosting of whipped cream and cream cheese, sweet sweet strawberries. It's so good. You know you want to be able to brag about it too!

CAKE!
A million thanks to Debbie for the basis of the cake recipe and guiding me through the round pan thingy. Go Debbie!! Also, Debbie now has a cookbook. You really might need it. Lookie here.
Please note, all the things I have done to this cake firmly negate any low calorie/weight-watchery virtues she may have mentioned.

INGREDIENTS:
1 1/2 C flour
1 t baking soda
1 t baking powder
1 t salt (if you use salted butter, please only use a pinch, if that. This measurement is for unsalted butter users)
1 C dutch-process cocoa (admission, I used Hershey's because it's what was in the cabinet. It sufficed).
10 T butter, softened
1 1/2 C sugar
2 t vanilla
2 large eggs
1 C plain nonfat yogurt

DIRECTIONS:
Preheat your oven to 350 F. Debbie suggests greasing and flouring your pans. I found this insufficient and would put parchment down in the bottom of each round if doing it again, this was a nasty little beast to remove from the pans.

In a medium bowl combine your flour, cocoa, baking powder, baking soda and salt (if using). Set aside.

Cream your butter and sugar until thoroughly mixed and fluffy. Add the vanilla and eggs and then mix again until combined. Alternate adding the yogurt and the dry ingredients about a third at a time. After each addition, mix. This is a thick batter, so don't overmix it.

Evenly divide it between your pans and bake for 20-25 minutes or until a knife inserted in the middle comes out clean.

Cool in the pan (try a half hour) and then run your knife carefully around the edge to separate it further. Very, very carefully turn it out and cool completely, on a rack if you can manage it, but one of mine was so fiddly it needed to cool on a plate. Be careful.

FROSTING!
adapted from here
INGREDIENTS:
8 oz cream cheese
2 C heavy cream
1/4 C sugar

DIRECTIONS:
Whip together the cream cheese and sugar. Then add the heavy cream and keep whipping until the cream can hold a stiff peak. Feel free to mess with the ration of cream cheese to whipping cream, just keeping in mind that the more whipped cream vs. cream cheese you use, the less stable it is, and it will need to be eaten sooner. But you may like the fluffier consistency if the cake will be eaten same day.

NB: Due to a slacker shopping job, I made/used a half recipe of this frosting. As you can see, it made do just fine. I'm giving you the whole recipe because I felt a bit stingy. You may want to feel extravagant or have the option of frosting the sides or you know, just stick your face in it. I don't judge.

ASSEMBLY!!
Rinse, dry and slice up most of a 16oz package of strawberries.

On a pretty serving plate, lay down one of the chocolate layers. Smooth on a suitable amount of the frosting. Artfully arrange the strawberries. (I'm a freak, the inside layer looks pretty much like the top, minus the one central berry). Carefully lower on the second chocolate layer. Top with more whipped cream frosting deliciousness. Artfully arrange more berries. Admire. Announce to anyone who will listen that you baked a cake.

Another Year, Another Birthday

I'm a couple of weeks late with this one, but Ryan's birthday was this month and as per tradition, I did not make him a cake. He doesn't like cake remember? Or chocolate? Or ice cream? Lucky for me, he does like fruit tart, and this couldn't get any simpler. I used different fruit this year, cherries and peaches instead of berries and it turned out just as delicious.

FRUIT TART:
Just a new spin on an old favorite - berry tart

Make the crust and filling as directed in the berry tart. Peel and slice a peach - I needed a little more than 1 peach, so buy two and snack on whatever remains of the second. Pit some cherries, this used less than a bag of the prepacked kind, it seems like maybe a cup or two. Slice your cherries in half. Arrange artistically. This time I painted the glaze using warmed up ginger preserves, but it didn't taste particularly gingery. I'd use apricot if I were to do it again, no use in wasting the ginger. Just use a pale color so the peaches don't get painted red or something. Stick it in the fridge. Serve.

It's Too Darn Hot!

If you live somewhere in the continental US, chances are if you aren't already in the middle of a blistering heat wave, you will be soon. Now I live in a very climate controlled apartment and venture out only to walk the dog, but I remember the not so distant past where my kitchen was the only room in the apartment without air-conditioning.

But really, this heat is bringing back memories from the slightly more distant past. One summer when I was home from college, my parents were out of town and I was home alone during an excruciatingly hot couple of days. The only room of the house that had air-conditioning was my bedroom and practically camped out there with the better part of the Thin Man series. On tape. This was before DVD players. I ventured out only for the bathroom and food. And food was a serious hardship. This was also before microwaves (okay, fine, there were microwaves, just not at my parents house.) I'm relatively certain I ate (I have very fond memories of barricading myself in and I rarely have fond memories when I'm hungry) but I have no idea how I managed it.

If you are currently asking yourself how you're going to manage it, I strongly suggest you find at least the first two movies in the Thin Man series, pour yourself a martini or six and check out one of my no heat needed or minimal heat needed recipes below.

NO HEAT NEEDED!

Clockwise from top left:
Crab and Avocado Salad
Gazpacho
Turkey Sandwich with Hummus
Cucumber Avocado Soup

MINIMAL HEAT, MINIMAL PREP

L to R
Row 1:
Tortellini Salad
Welsh Rabbit
Asparagus Bread Salad
Row 2:
Scallop Pasta
Vegetarian Monte Cristo
Shrimp with White Beans
Row 3:
Spinach with Rotini, Beans and Asiago Cheese
Shrimp with Orzo
Clam Pasta
Row 4:
Greek Pasta Salad
Asparagus and Goat Cheese Pasta
Fig Jam Sandwiches
Row 5:
BLT with Avocado
Lemony Broccoli and Chickpea Pasta
Chickpea Pasta

Quick - A Quiche!

Maybe it was the delicious lunch my grandmother and I had at The Tea Shoppe or maybe it was reading a book that's set in Paris (disclosure, there is no quiche in that book, crepes, mais oui, but not a quiche. I can't make crepes though, so you're stuck with the quiche). Either way, I found myself desperately wanting quiche. Usually a summer staple of mine, I can't even think of the last time I made one. Luckily I consider quiche fairly easy to throw together (hence it being a summer staple). This one is vegetarian because I resisted the urge to throw in bacon. Believe me, I had the urge but reason won out. Which is okay, because it was completely delicious without. I won't tell if you add it though.

QUICHE, NO BACON

INGREDIENTS:
1/2 recipe dough (I make a full recipe and freeze the other half for later!)
1 T extra virgin olive oil
3 C sliced mushrooms
1/4 C well minced yellow onion
2-3 C washed, dried, stem removed, fresh baby spinach
3-4 sprigs of thyme (leaves only)
1 C gruyere cheese
1 1/2 C milk
4 eggs
salt and pepper

DIRECTIONS:
Preheat your oven to 450 while you make the dough. Then place the dough in a 9" pie plate. Cover it with foil and your pie weights, pennies or dried beans, whatever you use for blind baking. Bake for 8 minutes, then remove weights and foil. Prick the bottom all over with a fork and return to the oven for 4-5 more minutes. When you remove it lower your oven to 325 F.

While the pie is baking, get your fillings going. In a large pan, pour your tablespoon of olive oil. Add the mushrooms and onions, a pinch of salt and a healthy grating of pepper. Cook for 6 minutes on medium high (you don't want crispy, you want soft and tasty). Add your thyme and spinach and cook for 3 minutes more.

In a separate bowl, give the eggs a nice little beating and then pour in the milk and mix well. Add a pinch of salt and some pepper and then the gruyere. Give it another stir or two.

When the crust is ready, put the mushroom/onion/spinach mixture in the bottom of the crust. Then pour over the egg/milk/cheese mixture. Pop it in the oven (now reduced to 325 F) for 40-45 minutes or until it has set up (meaning a knife is pretty clean when you stick it in the middle). Allow it to cool for about 10 minutes before cutting in.

Beat the Heat - Tortellini Salad

Right now I feel like a spoiled brat. I just got back from a week on Cape Cod. Do you know how beautiful it is on Cape Cod? How there's almost always this lovely sea breeze even when you're not actually at the beach. I wore pants. I wore a dress with three-quarter length sleeves. I brought a sweater out with me at night. I am currently a sticky melting mass of ick. Being a complete and total wimp, I succumbed and turned on the air-conditioning. I can't help it. This is not the Cape, and there is no cool breeze wafting in off the porch. There's only sun beating mercilessly down through my windows. I've closed the blinds. The dog has slunk off to a dark corner of the kitchen where he can stretch out on the cool tile. We are going to do as little as possible today. On the upside, this dinner is so easy it almost makes itself.

TORTELLINI SALAD
INGREDIENTS:
for salad:
1/2 lb tortellini, although I made that amount up, I have no idea how much I really used because I do not have a scale and I do have a family jumbo club pack of tortellini. I eyeballed it. Whatever it was it was enough for two people.
2 C broccoli
1/2 - 3/4 C julienned carrots
1/2 C quartered grape tomatoes
1 T finely chopped red onion
1 C rinsed drained small white beans
asiago cheese
for dressing:
2 T plain yogurt
1 T red wine vinegar
1 T freshly squeezed lemon juice
1 T plus 1 t olive oil
1 T honey

DIRECTIONS:
Put on the water for the tortellini, use a medium to large pot, and salt the water. When it boils, add the tortellini and cook for 2-3 minutes, whatever the package says. Steam your broccoli, I did mine in the top part of a double boiler. I added the broccoli once the water boiled and then steamed them for 2 minutes. I removed from heat and then ran under cold water to stop the cooking. I threw the carrots in with the tortellini for the last minute of cooking because I didn't want them super crunchy, but that's up to you. When the tortellini and carrots are done, drain thoroughly and put in a big serving bowl. Add the broccoli, the white beans, the red onion and the grape tomatoes. In a separate bowl whisk together the dressing, then pour it over the pasta salad. Then grate some asiago over the top of it all. Serve.

Go Ahead, Get Crabby

One of my less admirable qualities is that I am a bit of a crab. For example, my work year just ended and I have vacation now. But rather than being thrilled and jumping for joy, I find myself nettled by a million different things. Days are long and a bit lonely when you're home by yourself. Household chores must be done, because really, what's my excuse for not doing them? I never know what time Ryan's going to be home, so I have to chose between not quite finishing dinner, or letting dinner sit and get cold. But this dinner is absolutely perfect. Not only does it not get cold if it sits, it's incredibly easy to make, and it's crabby just like me.

CRAB AND AVOCADO SALAD
serves 2 as an entree

Salad:
1 head of Boston or Bibb lettuce (I used romaine because that's what I had but I would have liked something more delicate.
1/4 C of tomatoes (these are optional, I didn't feel they added much, but I always worry about things not being enough dinner for Ryan)

Dressing for Greens:
2 T freshly squeezed lemon juice
1.5 Olive Oil
salt and pepper

Crab and Avocado:
1/2 lb fresh (not frozen)jumbo lump crabmeat
1 ripe avocado

Dressing for Crab:
2 tsp Dijon mustard ( I use Maille, which says it's gluten-free)
3 T freshly squeezed lemon juice
pinch pepper

Assembly:
Rinse the lettuce and pat dry. Tear into pieces so you can actually eat it. If you want to use cherry tomatoes, rinse and quarter them now. Put in a bowl. Mix up the 2 T of lemon juice and the 1.5 T of olive oil. Add a pinch of salt and a pinch of pepper. Pour over the greens and toss. Set aside.

Clean the crab by going through it with your fingers and picking out any shells. In a medium bowl, whisk the dijon mustard, 3 T of lemon juice and pepper. Put the crab in the bowl and toss gently. Cut the avocado into chunks (you know you don't eat avocado peel, right?) Add it to the crab and again toss gently. I used my hands because both the avocado and crab are so delicate, I wanted to be sure I wasn't smushing anything.

Arrange your greens around the edge of a plate. Arrange the crab and avocado in the center. Revel in the fact that you have not turned on a single heat creating device in your kitchen. Be glad that you have a legitimate excuse for being crabby.

Summer Soup

For our anniversary a few weeks ago, Ryan and I went to our favorite local restaurant. For my appetizer, I had an amazing cucumber avocado soup with some peach and corn salsa. It was so refreshing and delicious, we knew we had to try to make some version of it. Of course, I decided to make it last night, which was probably the coolest night we've had all summer, and therefore the only night we wouldn't have minded turning on the stove, but I can't really complain about a no-cook dinner right?

CUCUMBER AVOCADO SOUP WITH CRAB
I made enough for two, and felt that perhaps the soup to crab ratio was a bit off. I didn't mind at all when I was eating it. I'm giving you a doubled soup recipe, so there'll be enough for four smallish soups (or two with leftovers), but what you do with the crab is up to you.

INGREDIENTS:
I used 1/2 lb jumbo lump crabmeat. You could use this much for four people, if you wanted the focus on the soup. Or you could use more.

2 ripe avocados
3 cucumbers, peeled and seeded
2 T red onion
2 t seeded jalepeno
4 T fresh squeezed lemon juice (this would have been two whole lemons for me)
6 T plain yogurt (I used low fat)
2 T water
2 T olive oil
a bit of chopped tomato as garnish (optional)
hot sauce as garnish if you like (optional)

DIRECTIONS:
Carefully pick through the crab and remove any hard bits. Jumbo lump won't have many, so you shouldn't have too much work to do. Chop the avocado and cucumber roughly and put them in a blender with the red onion, jalepeno, lemon juice, yogurt, water and oil. Process until smooth. I put mine through a strainer, partially because I put in two bits of cucumber with skin before I decided to peel it, but if you like your texture, feel free to skip the straining. Chill the soup. Top with crabmeat and a bit of tomato and a drizzle of hot sauce if you like.

Tomato, Tomahto

I'm continuing farm fresh week here at the hungry hippo. It all started with a trip to the Trenton Farmer's Market, which you can learn more about at Half a Yard. Today - you say tomato, I say tomahto - why Jersey tomatoes are pure bliss.

I hate to break this to you, but what you've been eating is NOT a tomato. In fact, this time of year I'm reminded that what I've been eating is not a tomato. Or what I've been avoiding is not a tomato. Those limp pinkish things that they put on sandwiches? The mushy wedges lurking in your salad greens? NOT TOMATOES. I promise. Because tomatoes are an amazing, amazing thing. When the summer gets nice and hot, Jersey works its magic and somehow, these perfect red globes appear to remind you of everything a tomato could and should be.

A true Jersey tomato is heaven sliced with just a sprinkle of salt. If you must, slice some fresh mozzarella to place on top of the slices and drizzle with a smidge of extra virgin olive oil (yes, it must be extra virgin - this is about the best ingredients, nothing less). You can then top with a beautiful confetti of fresh basil (unless your husband gets violently ill from basil like mine does).


If you've acquired enough of them, you might find yourself willing slice them up to become the star of a BLT.

But if you have a true bounty of them, it is time for gazpacho.

I know. Shut up. Just add a set of googly eyes and it looks like a muppet head. I'm still working on the food photography thing.

Muppets aside, I'm serious about the cold soup. I'm so serious that it's been about three years since I've had gazpacho and I'm still hung up on it. There's no way I could hope to touch the perfection of what I had, but ever since I tasted the gazpacho at Chez Les Anges, I cannot get the thought out of my head. Gazpacho with avocado. Why don't more people do this? The silky creamy avocado is the perfect balance to the sharp fresh spicy tomato. They were M.F.E.O. (made for each other - those of you who have also seen Sleepless in Seattle too many times know this).

GAZPACHO
inspired by Chez Les Anges

INGREDIENTS:
1 whole avocado (per 2 people - save until the end)
1 medium cucumber, peeled, chopped (seeded too if you have a crappy blender) if you seed them, add another third of a cucumber
3 1/2 baseball sized ripe tomatoes, chopped(bonus if they're farm fresh)
2 cloves garlic, chopped
3 slices slightly stale good bread, torn into pieces
2 T red wine vinegar (I used cider vinegar because that's all I've got, but I would have preferred red wine)
1 T hot sauce
1 1/4 C water (or more if you like it thinner)
1/4 C olive oil
1 pinch cayenne pepper
salt and pepper to taste

DIRECTIONS:
If you have a real blender for heaven's sake use it. I only have an immersion blender and it was messier than I care to discuss and did not get the soup as smooth as I would have liked.

If you have a real blender, combine everything but salt and pepper and process until smooth. Then add salt and pepper to taste.  If you own a real blender maybe you don't need to chop everything?  If you're stuck with an immersion blender, you have to chop your solid ingredients. HAVE TO.

If you only have an immersion blender, put all liquid ingredients (hot sauce, water, vinegar, oil) in a pot and then add the garlic, cucumber and tomato. Get it as smooth as you can, then add the bread. Let it soak a bit to soften up. Then try your best to keep the blender actually immersed as you continue to blend. Then add salt and pepper to taste.

Chill in the refrigerator. When you are ready to serve, peel and pit the avocado. Place half and an avocado in each bowl. We had them served all in one piece, but certainly slice if that strikes your fancy. That would probably avoid the muppet face problem. Although, if you're trying to feed this to kids, you may want to look into googly eyes, hard boiled eggs perhaps? With olives?

Visions of Sugar Plums

On Saturday Half a Yard invited me to share some photos I took at the Trenton Farmer's Market. Over here on the Hungry Hippo, I'm cooking up the goods. And these my friend are not the confections of Nutcracker and Night Before Christmas fame; these are adorable sweet, juicy little plums. Small children may not dream of them, I can't say as I saw any fairies dance, but I certainly had visions of a plummy baked good. I ended up with this plum torte (again, what is with people? This had a cakey base. How is this a torte?...Hmm, googling reveals we should probably blame the Italians - anything round is a torta. Fine. I still say it's more of a coffee cake).

The deep golden brown color? Oh yes, that would be cinnamon and sugar sprinkled all over it. And the plums deepen in color to the beautiful purpley red. Tasty and pretty, what more could you want?

PLUM COFFEECAKE
modified from Splendid Table's Original Plum Torte recipe

INGREDIENTS:
Most of 1 pint of sugar plums (I strongly suspect you could use other fruit for this if you liked)
1 stick of unsalted butter (4 oz)
3/4 C brown sugar
2 eggs
1 C flour, sifted
1 t baking powder
1 pinch salt

to sprinkle on top:
1 T white sugar
1 T brown sugar
1 t ground cinnamon

DIRECTIONS:
Preheat your oven to 350 F.
Cream together the butter and sugar until well blended. Add the eggs, mixing well between each addition. Sift together the flour, baking powder and salt. Slowly add the dry ingredients to the wet mixture. Mix until just incorporated. Grease and flour a 9" springform pan. Pour in the dough and use a spatula to get it as even as you can. Then start on the plums. Sugar plums are VERY hard to pit neatly. I gave up on using halves. I ended up getting two messy halves of plum and then cutting those in half two times (so what's that? eighths?) making the cute little triangles you see in the picture. Arrange them over the top of the cake. If you use regular plums, slices or halves will do nicely. Mix together the white sugar, tablespoon of brown sugar and cinnamon and sprinkle liberally on top. This is what gives it that nice coffee-cakey flavor. Bake for 35 to 40 minutes at 350. It's done when a knife comes out clean.

The Perfection of a Peach

I'm never more aware of how beautiful produce is than when I'm at the farmer's market, but I have to believe there is none more beautiful than a peach. I love them so, I even had them put in the flower arrangements for my wedding. Peaches are more than just pretty fuzz however, they're also delicious. I could not help buying a few on my last trip to the market.

There are two basic kinds of peach, the freestone and the cling. The clever, clever peach naming people did this to help us. Freestone peaches detach easily from the pit, whereas the cling peaches, (wait for it)...cling. Which is better? Well, some say the cling are juicier and more delicious and others are just hung up on what a pain they are to work with. I say get freestone if you're intimidated by the work of a cling, it's better than being overwhelmed and avoiding peaches.

For those of you still emotionally scarred by the heat wave of 2010 (or is that just those of us on the east coast?), I strongly recommend a refreshing bowl of cantaloupe and peach soup. I promise it won't even heat up your kitchen.

One of my other favorite uses for fresh peaches is a peach and raspberry tart. The fruit is laid on top of a delicious cakey base, no messing with difficult pie crusts. I made one of these just yesterday since my peaches had already ripened.A peach is ripe when it smells like a peach. Don't worry if the ones you find at the farmer's market aren't quite ripe. You can ripen them easily at home. My nana is the absolute authority on ripening stone fruit and she swears by the paper bag method. Just tuck your fruit in a paper bag on the counter and check on it periodically. When your peach smells like a peach, you're done! Just make sure you use it before it gets mushy (although the cantaloupe and peach soup will hide a multitude of sins), so if you're not planning on using your peaches right away, don't buy them ripe.

For more on my latest trip to the farmer's market, stop on over at Half a Yard, then poke around for more fabulous crafting and gardening info!

Beautiful Berry Tart

My husband's indifference in the face of dessert is never more obvious than when he is in a bakery or pastry shop. Where the rest of us drool and ooh and aah, he is entirely unmoved by the rows of plump eclairs, the delicate sfogliatelle, the deepest darkest layers of chocolate . If you totally twist his arm, he will reluctantly agree to a fruit tart. When he gets around to eating it though, he will exclaim over its deliciousness. I'm pretty familiar with the routine now, so for his birthday I always used to get him a little one. Now, if you've ever priced one of those suckers at a bakery, you know where I'm coming from when I say that stuff ain't cheap. So out of respect for my budget, I learned to make one. It's really not difficult and there are ways to cheat so that it's even less work. Also, it looks very fancy schmancy, which is nice if you have guests or just like praise.

BEAUTIFUL BERRY PART
Crust - Julia. Cream - Bon Appetit by way of epicurious.

INGREDIENTS:
for Julia's dough - for an 8-9 in. tart pan
1 1/2 C sifted flour (so, sift the flour, then measure it)
1 1/2 T sugar
8 1/4 T butter (Julia calls for a mixture of butter and shortening, but I never use shortening)
3-5 T ice water

for the filling
1 8 oz container of cream cheese
1/4 C sugar
1/4 C whipping cream
3/4 t vanilla
1 T lemon juice

for the topping
1/4 C jelly or jam (pick a complementary flavor for your fruit of choice, apricot works best on light color fruits) - I used blueberry, but had planned to use raspberry.
3 pints berries (or other fruit)- I used 1 pint of raspberries, 1 of blackberries and filled in with just enough blueberries. 3 pints may be too much, but better to have left over berries than a naked tart.

DIRECTIONS:
For the crust:
You need a pie crust. You can purchase one (clearly the easiest tactic). You can make my standard pie crust. You can make a crust of your choosing, or you can try Julia Child's pie crust (well, her Patee Brisee Sucre). Start by sifting the flour, then measure out one and a half cups, and add the sugar to this. Then pour into a food processor, and add the butter. Process until it has a sort of sandy consistency. Then add a bit of water. Don't add too much. I like to work it by hand, sort of kneading, once I've added the water, it's easier to tell if the dough is right that way. Form it into a flat disc and refrigerate for about an hour. For heaven's sake do NOT listen to Julia and put it in the freezer for an hour. It would come out solid like a rock (not that I know from personal experience or anything). You want it cold so it's easier to work with, but still pliable. Roll it out to the proper size, then put it in the tart pan. I use one with a removable bottom, similar to this. It makes it much easier to get out later. Anyway, when you get the dough in the pan, use a fork to prick all over the bottom. Then cover the whole pan/dough with foil and weigh it down with pie weights. Bake at 400F for 8-9 minutes. Then remove the foil and weights and bake an additional 7-10 minutes until golden brown. Remove from the tart pan and cool on a rack.
For the filling:
Use a mixer to combine the cream cheese and sugar. Then add the vanilla and lemon, and mix again. Finally, add the whipped cream, and run your mixer on high for a few minutes until the whole mixture is much lighter and fluffier. It should be much less dense than frosting. When finished, you can use a spatula, and fill the center of your (cooled) tart crust. Please make sure the crust is completely cool or the creamy stuff will melt and you'll be sorry.
For the fruit:
It is time to pretend you are an artist. Arrange the fruit so that it looks pretty. Heat up the jelly in a sauce pan until it is no longer gelatinous. When it is basically a liquid, you can use a pastry brush to brush it on all the fruit, which will make the fruit shiny, but also help in case your fruit isn't perfectly ripe and sweet.

Ta Da! You are done.

Sneak Peek

This:


is what I'm supposed to be making for you, RIGHT NOW. But it is at least 100 degrees in my kitchen (and no I am not speaking hyperbolically, it really truly is over a hundred in there), and I am not doing today what I can put off until tomorrow (My mother just rolled her eyes and said yes, Scarlett - not that she's here with me, I can just predict her reaction).

Anyway, I promise, tomorrow, a beautiful berry tart recipe, and a current picture. Right now, I have to go sit in our one air conditioned room and build up stamina so I can fry up tortillas for tostadas. Because nothing says Happy Fourth like boiling oil and Mexican food!

Happy Almost Fourth!

Despite years of fabulous fourths, this year I will be sitting home in my city apartment with no view of the fireworks and no one to celebrate with except Ryan. It's a very sad state of affairs. Don't worry it's not like I'm incredibly bitter and self-pitying. Hopefully, you have something more scintillating on the agenda. And just in case your plans require food, here are some of the hippo's best fourth suggestions:

There's nothing that says party to me like fried chicken. Best news, you can totally make this ahead of time, like in the morning before it's too hot to be anywhere near a kitchen.

And where there's fried chicken, there better be cornbread or biscuits.

Need a main dish that's got more kick than the usual burgers and hot dogs, but don't want to slave over the hot oil? Buffalo chicken sandwiches are fast, easy and break with tradition without getting too far away from the junk food feel of the day.

It's not a picnic without potato salad and coleslaw. Just remember your food safety rules and don't leave them sitting out in the hot sun. Two hours is the maximum foods like this can go without being in the fridge.

If you're dying to take advantage of the fresh produce at your farmer's market, try a beautiful tomato and green bean salad.

For dessert, whip up a summer easy and seasonal peach and raspberry tart. Or go all american, and put together some apple turnovers.

Whatever you make, have a wonderful Fourth of July! And for those of you without plans, or trying to hide from unwanted guests, I'll be back tomorrow with a delicious berry tart.

Thai Beef Salad

There are not a lot of things that my mom makes that I can't also make. Plenty of things that I don't make, but not so many that I can't make. This is one of the ones I can't. True confession of the day: I have never in my entire life cooked a steak. Not once. In my early days of cooking I was a bit broke for steak , and then by the time I could afford steak (thanks to Ryan), I could never make steak (thanks to Ryan's long list of things he does not eat for health reasons). So while I bet I could follow my mother's recipe here and come up with a delicious thai beef salad, it's something that I'll admit, straight up, I've never done. Also, I don't know how to grill. Well, I can grill corn in foil packets, but other than that I don't know how to grill. This will happen to a person after 11 years of living in city apartments. I've never poured lighter fluid over charcoals, never turned the knobs of the gas grill, none of it. My extent of grill knowledge is this: if you're sure there's gas in the tank (I mean really, really sure), make sure a squirrel hasn't eaten the gas line, because that will get you every time. Anyway, you'll just need to trust me, this is absolutely delicious, and refreshing in the summer, and if you can't cook steak or work a grill, feel free to come over to my mom's, because she's got it down.

THAI BEEF SALAD
This is also fabulous as a sandwich, cut up the steak a bit smaller at the end and put on good thick slices of crusty bread.

INGREDIENTS:

FOR THE SALAD:
1 lb grilled rare (sirloin- can also use flank, but it's tougher)
1 red onion, sliced thin
1/2 cucumber, sliced thin (I use English cukes- fewer seeds)
1 tomato chopped
the recipe calls for a bunch of watercress, but there are a lot of anti watercress folks out there, so you may want to use Boston lettuce or spring greens, but it is nice to use at least some of a green that's a bit spicy.
1/4 C thinly sliced scallion tops (green only)
1 carrot, shredded

FOR THE DRESSING
1t sugar
1T lime juice
1T coriander
1/2 clove garlic, smashed and minced well
1T soy sauce
3T fish sauce

gluten-free note: You will need to find gluten free soy sauce and fish sauce. Thai Kitchen makes a gluten free fish sauce.

DIRECTIONS:
Mix together the dressing ingredients and set aside. Grill the steak and the onion. Rub the steak with olive oil, sprinkle liberally with salt and pepper. Use thick slices of onion and use a skewer or turkey basting pin to hold rings together. Heat the grill to medium high, closer to high. Oil the grill, by taking a paper towel and pouring some oil on it (you can use a cheap oil for this) and hold the towel with tongs and wipe the grill surface quickly so that it's oiled. Put the steak and onion on. After a minute, lower the grill medium from medium high. For a rare steak it should be about 4 minutes a side. Use a meat thermometer, the temp should be about 115-118 F when you take it off for a rare steak. When you take it off, cover it and let it sit for 5 minutes it should get to 120 F. The onion should take about the same as for a rare steak. Toss the greens with the dressing reserving 1 T for the veggies. Toss the veggies (the grilled onion, cucumber and tomato) with the final tablespoon of dressing. Then create a bed of greens and arrange the beef, onion and vegetables on top.

Chris Schlesinger's Killer Coleslaw

Summer may have officially started a few days ago, but to me, it's not summer until I'm on Cape Cod. Growing up, my family would pack up the car and head up to my grandparents' house. It was a long drive up the Jersey Turnpike, across the GW Bridge, sitting in the sweltering heat on the highway crawling through New Haven traffic and finally, seeing the Big Blue Bug in Providence, RI which meant the trip was almost over. When we got there it would mean a house stocked with lemon bars, or raspberry squares, warm hugs from my nana and silly songs from my grampy. It meant real, homecooked from scratch baked beans, ice cream for dessert and trips out to whatever our current favorite fried fish restaurant happened to be. Being in New England was (and is) just about the only place to get perfectly fried fish, topped with onion rings. But oh lordy, the coleslaw. It would sit there in it's little plastic cup, sad, sorry limp pieces of cabbage just swimming in gloppy white mayonnaise. Ugh. I would not touch it. I would try it, but it was always an unwelcome accompaniment. Until Chris Schlesinger changed my life. His coleslaw is tangy and creamy and crisp. It's perfect for any summer meal, whether you're on vacation or just stuck at home, reminiscing about your favorite place - where ever it may be.

CHRIS SCHLESINGER'S COLESLAW
although I strongly suspect my mother's responsible for the coleslaw mix

INGREDIENTS:
1/2 package coleslaw mix, but you have to add at least 2 more carrots, shredded on a box grater because the stuff is way short on carrots.
1/2 C Hellman's mayonnaise
a tad less than 3 T white vinegar
2T sugar
1 t celery seed
salt and freshly cracked pepper

gluten-free note: Hellman's mayonnaise is gluten-free, and distilled white vinegar is as well. As always, check your labels.

DIRECTIONS:
In a small bowl, blend mayo, vinegar, sugar, celery seed, salt and pepper. Mix well.
In a large bowl, combine coleslaw mix and grated carrots. Pour dressing over the mixture and blend well.
Refrigerate until ready to serve.

Score One for Mark Bittman

It is very hard to get back on track once you've started slacking. First, there was a hectic week at work, tying up loose ends before vacation. Then a whirlwind three state tour, where I spent time with family and then my best friend's delicious baby daughter (who you'll be relieved to know I did NOT eat, although she may be a bit nibbled on around the toe area). Finally, the long drive home from Boston to spend two hours sitting on the floor surrounded by papers trying to draft a fantasy baseball team that will not drive me crazy (I think I failed there). So last night was the first night I'd cooked in well over a week. I'd toyed with the idea during the crazy midweek heat wave, but it's hard to be serious about cooking when it's over 80 degrees in April. The heat did push me into hunting up this fabulous list of fast, easy, hot weather meals that Mark Bittman put together. Last night's dinner was right off the list, all you need is about 10 minutes, a few fresh ingredients and you're all set. The shrimp are delicious and the beans are so creamy. We had it with bruschetta, but crusty bread in any form would go perfectly.

SHRIMP WITH WHITE BEANS AND THYME
for 2

INGREDIENTS:
1 lb fresh shrimp, peeled and deveined
2 T extra virgin olive oil - don't skimp
3 T vermouth or white wine (these should be gf, skip if you're not comfortable)
2-3 cloves of garlic, minced (adjust according to your personal feelings on garlic)
1 can cannellini beans, rinsed and drained, seasoned with salt and pepper
about a half T fresh thyme leaves - I didn't measure.
salt and pepper to taste

DIRECTIONS:
In a large pan, add the oil and garlic. Cook on medium low until golden, about 3 minutes. Add the shrimp and season with salt and pepper. Cook 4-5 minutes. Flip the shrimp, sprinkle again with salt and pepper. Add the white beans, cook for 3 minutes, then add 3 T vermouth or white wine, increase heat slightly and cook for 1 minute longer. Sprinkle with thyme. When the shrimp are opaque and pinky, they are done, so they should be done shortly after you've sprinkled with thyme. Check to make sure you like the amount of salt and pepper you used, adjust as needed and serve!

Garlicky Roast Beans

When I was a little girl, my father used to travel for business. Not all the time, but sometimes. When he went away, my mother would not cook. I don't blame her. She cooked amazing meals whenever he was home, she deserved the break. At night, Daddy would call to check in on us and he'd always ask me if we ate our vegetables. My mother would be standing across from me nodding yes, regardless of what we'd had for dinner. When we hung up, she'd say "tomato sauce is a vegetable" or "the broccoli in the chicken with broccoli counts." I grew up just like my mother. I eat my vegetables. I do. But my husband is the one always checking, always asking, always making sure that I eat them.

All this to say, oh my god, I would eat these beans EVERY night. Without someone checking up on me. I'm also pretty sure that this treatment can be applied to other vegetables and I intend to find out. They are salty and crispy and garlicky, just delicious. I made them with these beans, called romano beans, that I found at the farmer's market. In theory they're available through the end of September, which is good, because as soon as Ryan had tasted one, his main concern was where our next beans were coming from. I'm not exactly sure myself, but we'll find them, oh yes, we'll find them.


GARLICKY ROMANO BEANS
from The Boston Globe

Ingredients:
1 lb romano beans
3 cloves garlic, smashed
3 springs thyme halved
extra virgin olive oil
salt and pepper

Directions:
Preheat oven to 450. I did mine in the toaster oven and only had it at about 425. Toss the beans with the garlic, salt, pepper and olive oil on a large sheet pan. Spread out in a single layer. Cook for 15-20 minutes, until browned, turn them over about halfway through.

Farewell Summer

For most people, Labor Day weekend marks the end of summer. For me, it has the added bonus of marking the end of relaxing, reading, cooking and traveling, and the start of work and drudgery. But it's not September 2nd yet, and yesterday Ryan and I walked through the lovely farmer's market tents that line the square. I get giddy looking at all of the beautiful colors of vegetables. Maybe even a little light headed, because I start suggesting that we bring home eggplants and peppers (neither of which I particularly like or eat) just because they are so pretty. But my husband is amazingly immune to the temptations of organic farm fresh produce. At least he was until yesterday when some little tomatoes turned his head. One stand had an array of red, purple and yellow tomatoes and he became positively entranced. He even managed to sweet talk the seller into letting us mix all three colors in one little pint container so he could try all three kinds together. Of course, I had to find a recipe that showcased the tomatoes, and this is it. The perfect farewell summer salad. For the record, my favorites were the purples and Ryan's were the yellow.

GREEN BEAN AND TOMATO SALAD
from the SmittenKitchen

INGREDIENTS:
2 cups multicolored gorgeous cherry tomatoes, halved
2 cups green beans, trimmed washed and cut into edible size pieces
1/2 a large shallot minced
1 T red wine vinegar
4 T extra virgin olive oil
salt and pepper

DIRECTIONS:
Add enough water in a small pot to cook the green beans in. Allow to come to a boil, add the beans and cook for about 4 minutes. While the green beans are cooking, assemble the rest. Halve the cherry tomatoes and put in a large bowl. Mix the dressing by combining the shallot, red wine vinegar and streaming in the olive oil while whisking, add salt and pepper to taste. Pour the dressing over the tomatoes. When ready to serve add the cooked, drained green beans. You can allow the tomatoes and dressing to sit together in advance of serving, but don't add the green beans too early or they will discolor.

Peach and Raspberry Tart

I'm not so sure this qualifies as a tart, but Donna Hay says it's a tart and who am I to disagree with a professional on that score (I'm going to disagree with her about other things, later, never fear). Ryan says it's dessert, and I say it's breakfast, so it's multipurpose whatever else it is. Also, it's *cross your fingers* the last thing I've had to photograph using the computer, since I got a shiny new camera!!

The bottom is a little sweet, not too sweet and definitely more like a shortcake than a tart shell or pastry crust, it's really very rustic despite my fancy peach and raspberry arranging (which I should point out is entirely unnecessary).

PEACH AND RASPBERRY "TART"

adapted from Donna Hay's Off the Shelf, Cooking from the Pantry

INGREDIENTS:

1 stick of butter softened (125 g)

1 C superfine sugar (remember my make your own tip: Pour 1 C regular sugar in your food processor and give it a few buzzes)

1 t vanilla extract

2 eggs

1.5 C flour

2 1/4 t baking powder

1/2 t salt

2 peaches halved and cut into thin wedges (I peel mine, my mother has a terrible allergy to fruit skins, so I've made this both ways, a prefer it with the skins off)

5 oz raspberries

DIRECTIONS:

Preheat the oven to 350 F (160 C). Line a 9" (22cm) cake pan with parchment paper. It is highly desirable to have a cake pan with a removable bottom. I honestly cannot imagine trying to do without. Combine the butter, sugar and vanilla and mix until light and fluffy. Then add the eggs and beat well . In a separate bowl, combine the dry ingredients and mix well. Fold in the dry ingredients. The batter will be much stiffer than cake batter, almost like a biscuit dough. Spoon into the cake pan and smoosh down to create an even layer. This can be tricky as the dough is sticky and the parchment wants to move with it. Top with the peaches and raspberries, pretty designs are not necessary. A tip though, keep the fruits in a bit from the edges, because they will burn if they're directly up against the metal pan. Bake for 35 minutes at 350 and then another 45 at 325*. I haven't found a way to make it cook quicker yet, but I'm working on it. It should come clean when poked with a skewer, but don't hold your breath for a clean knife. Remove from cake pan and serve.

*if you live in Australia (and I only bring this up, because I've been noticing Australians googling for this recipe), Donna Hay claims you can do this at 160 C for an hour. In the US, an hour at the equivalent (350 F) is not long enough. So you this might take a smidge longer than she says.