OlyveOyl

Corn,tomato cheddar tart. Two ears of corn , assorted fresh herbs, couple of sautéed shallots were layered with grated Cabot’s cheddar. Topped with delicious local tomatoes and a final sprinkling of cheddar about five minutes prior to removal from the oven. We had this with an endive salad. Dessert was a Ricotta Raspberry Jam Cake.

Peach, raspberry pistachio cake made with half almond, half pistachio flour. A thin glaze was applied after baking to give the peaches a little shine and adhere the chopped pistachios. I’ve made this with multiple fruits, all delicious! https://www.donnahay.com.au/recipes/sweets/pies-tarts/pear-and-almond-tart

Kale, mushroom, ricotta tart…. Sautéed onion , garlic, walnuts; yellow raisins and black olives joined the party. This was bound with ricotta and a couple of eggs. Escarole or Swiss chard would also be a nice choice for this tart. Pierre Hermé tart dough browned beautifully and was very complementary to the filling.

Cauliflower tart with Cabot’s Black Label Cheddar. The crust was evoo with Asiago cheese. This reheated well on the stovetop, we had it with an endive salad. I made a few tarts this morning, peach, apricot, cherry with some flaked almonds on top for a little crunch, so that was dessert.

Not tried it this way, but I would lightly spray the parchment and apply an inch or so down, with the rest extending up over the rim. I would think you could remove the parchment prior to upending it, and the cake would likely still be adhered to the balance of the cake pan.

I’ve not made this cake, but a small suggestion would be to use a parchment collar to help contain the cake’s rise, or cut back a bit on the volume of the batter. Good luck with your baking tomorrow!

Mixed fruit tart today, peaches , apricots, blueberries; raspberries. Pierre Hermé pate sucrée crust and just enough dough to squeeze out a small treat. The fruit was brushed with apricot jam for a little extra shine.

@MaryIsobel You are officially invited! Looking forward to having you as our lovely guest!

Tuna salad on whole wheat, some lovely jarred Italian tuna, celery, pickled red onions, purée of preserved lemon and a squirt of Kewpie wasabi + Hellmans mayo. Hazelnut frangipane with Mirabelle plums and hazelnut brittle, one with red currants and a sweet cherry one…all good.

Mushroom risotto, mushroom broth from stems,splash of Madeira, Parmesan. Chocolate cake with a dollop of sour cream and raspberries.

Gazpacho + avocado and gazpacho sorbet. The sorbet is a work in progress, I froze some of the soup, second spin, I added a little vodka and evoo. Not sure if this will achieve my desired result, but will know tomorrow. Half sandwich shown as I forgot to take a pic. Black olive roll, pickled red onion, avocado, tomatoes and thinly sliced porchetta. More lemon sour cream gelato , added a little blueberry sauce, nice combo.

Peach shortcake for breakfast, peaches have really been excellent. I made just two biscuits and spread with peaches and sour cream, will definitely tide us over until lunchtime!

@rotuts it really is quite delicious and simple as well. A tasty melon, a little sugar or honey and some lemon or citric acid. A little limoncello also works. The crème de menthe is a home made version I keep in freezer, I think the recipe came from Serious Eats.

Mushroom ravioli on a bed of sautéed green/yellow zucchini, mushrooms, garlic, peperoncini, basil, freshly grated Parmesan. Dessert was a cantaloupe sorbet and crème de menthe.

Tomato tart today, adapted from a NYT recipe that substitutes a bread dough for the crust rather than the usual pastry crust. The base of the tart is coated with a thin layer of cooked cherry tomato sauce prior to adding a variety of different cherry tomatoes. This cooked much more rapidly than the time suggested and the crust was well cooked and browned nicely on the bottom. But I’ll not be converted to a yeasted dough in place of a conventional pastry crust! Dessert was a slice of yesterday’s apricot pistachio tart with some apricot ice cream.

Actually, I’m referencing my own sourdough and baguettes. The sourdough I make is relatively mild but I still prefer my baguette ! I think next time, I’ll slice up one of my tapenade baguettes as I think that could be complementary.

The gazpacho has a brunoise cut selection of the vegetables at the bottom of the bowl. The oil gets put on at table, I prefer a plain baguette with the gaz, I find sourdough, which I love, to be a bit more intrusive in flavoring as an accompaniment. This is my current finishing oil…unfortunately, almost done!

Gazpacho today, FM. tomatoes that proved to be delicious! Adapted from José Andrés recipe, always a little flexible, the Vita Mix does a wonderful job. Dessert was a very mini Apricot pistachio frangipane tart.

A six inch Apricot pistachio tart, the crust is a pâte sucrée (Pierre Hermé). The pistachio/almond crème is half pistachio, half almond flour, egg, sugar and a little AP. I had just enough filling made to make two tiny tarts with a half apricot each.

Lunch today was pork, peppers and pickled red onion on a tapenade roll. FM tomatoes with a drizzle of vinaigrette. Dessert was apricot peach gelato with some extra syrup and tart cherries from the hand pies I had made a few days ago.

@MaryIsobel It varies actually as to dinner. Lunch is pretty much our main meal but at that, the portions are not large. I’m probably making a Swiss chard tart for supper tonight and hopefully have leftovers for tomorrow’s lunch. The fruit tart above is a 6” tart, so a slice is modest in size.

Salad with anchovy/garlic vinaigrette, pork tenderloin, mini peppers were the main fare. Dessert was a peach/blackberry/almond tart with strawberry ice cream.

Today’s bake was a peach/blackberry/almond tart. FM fruit is so wonderful at this time of the year, makes it easy to make dessert!

@ElsieD The citric acid acts as a lemony flavor agent without introducing any liquid. The bowl is by Bodum but I’ve had them quite a while and doubt they are still manufacturing them…but good luck!

@rotuts https://ladyandpups.com/2014/07/03/self-made-sour-cream-gelato/ i have made this probably 4-5 times. The last two times which were follow ups, I first made it in the ninja creami and the next day made it in my compressor machine. They were pretty comparable in taste/texture but the ninja was a heck of a lot easier. For some reason, I wanted “ immediate” results, so used the compressor machine. It’s a favorite ice cream of ours. ETA. I also sprinkled a little citric acid in the mix.