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tryingsomethingnew

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    Dinner! 2007

    in Cooking

    Posted · Edited by tryingsomethingnew (log)

    Sure--here's how I made the tart:

    I made a pate brisee with a pinch of salt, pinch of suger, 1 stick of cold butter, 1 cup of flour combined quickly in the food processor with the addition of as little of cold water as I could add to make it just come together.  Let it rest for about an hour, roll it out, and put it into the tart pan, then into the freezer for about 45 minutes.

    I preheated the oven to 400F and cut up the peaches which I macerated for a couple of minutes (not too long, though, they'll turn mushy).  Then I arranged them in a concentric pattern, using two layers of peaches.  The bottom layer turns almost to the consistency of jelly, the top holds its shape.  When it came out after about 45 minutes, I strained some peach jam I got from the farmer's market, loosened it a bit of water, and used it as a glaze.

    I like tarts because they seem to be easier than covered pies and they are easier to make look this good.  All it takes is some photogenic fruit.

    Thank you! Did you peel the peaches?

    Dinner! 2007

    in Cooking

    Posted

    That larb looks great, I might have to try that (never had it before, but heard a lot about it).

    Last night:

    Chicken with Riesling sauce, shelled sweet peas with herb butter, mushroom risotto

    gallery_55092_4871_750347.jpg

    Peach tart

    gallery_55092_4871_548336.jpg

    I should have used bigger plates since these were a bit crowded, but they were new so I had to use them.

    ETA:  proper punctuation.

    that peach tart looks amazing! can you give the recipe?

    Right place for foodie to live in Montreal

    in Eastern Canada: Dining

    Posted

    Have you tried JTM in the summer or even in the spring when the walls come down nd the market starts bustling? If you don't see yourself just strolling around and enjoying the sights and sounds I don't what will make you enjoy Montreal from a foodie standpoint. I've been to Byward and although I think it's really fine and lively I can't help but also see it as a tourist trap though I really miss going to Sugar Mountain.

    Of course I did!

    I found it way too noisy and kind of... industrial, and ended up visiting Atwater much more often. But I admit - I never tried strolling there.

    I've never heard JTM decribed as industrial :wacko:

    AeroGarden

    in Kitchen Consumer

    Posted

    Well its almost a month later and we are ready to eat the lettuce.. We will cut the tops today and we have another three months of harvesting... We have also purchased another one since my last post and have started to grow tomatoes.. The tomatoes are a little more involved.. I think they take three months to fully mature..

    Here is the lettuce after it just sprouted about two weeks ago..

    gallery_15057_2971_31530.jpg

    Here it is this morning:

    gallery_15057_2971_78175.jpg

    This is the tomatoes after two weeks..

    gallery_15057_2971_95123.jpg

    Daniel,

    How did the tomatoes come out? Do they taste good? Are they cherry tomatoes?

    Do you have to use their seeds or can you use any seeds to plant?

    Dan's Garlic Bread - flour question

    in Pastry & Baking

    Posted

    Hello Swisskase,

    I'd agree with exactly what Aphra said. Must say it all looked very promising, there wasn't a photograph where the dough looked wrong. It's a bit early now (7am) but as soon as the shop aroung the corner opens I'll buy some garlic, and make, photograph and tinker with the ingredients quantities and method description for you here.

    regards

    Dan

    That would be wonderful! I can't wait.

    Tag Team eG Foodblog: Light My Fire!

    in Food Traditions & Culture

    Posted

    Dessert is something else I was really proud of. My blog partner, Mike suggested the butterscotch chocolate mile high pie: (I do have pics of the process of making this, but I figured, enough is enough with the pics!)

    gallery_6080_2891_31289.jpg

    gallery_6080_2891_23549.jpg

    Ok.  We're offically full now.

    Marlene,

    Please post the step by step process of that incredible pie.......it is just stunning! :wub:

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