Fig tart

This was an amazing tart.

Arrange the figs in concentric circles or jumble them on helter-skelter. If you can't find orange flower water, substitute 1 teaspoon orange zest.
Serves six to eight.

Yields one 9-inch tart.


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For the crust:
5-1/2 oz. (1-1/4 cups) all-purpose flour
1/4 tsp. salt
1 tsp. sugar
4 oz. (8 Tbs.) chilled butter
2 to 3 Tbs. ice water mixed with 1/2 tsp. vanilla extract

For the filling:
12 to 16 ripe figs (using a variety is pretty)
1 large egg yolk
1/2 cup crème fraîche or sour cream
1-1/2 Tbs. packed light brown sugar
2 tsp. orange flower water


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To make the crust
Combine the flour, salt, and sugar in a bowl and then cut in the butter until the mixture forms very fine crumbs. You can also do this by pulsing in a food processor. Sprinkle in enough of the ice water for the dough to come together, and then shape it into a disk. Wrap the dough in plastic and chill for about 15 min. Roll the dough into an 11-inch circle and put it in a 9-inch tart pan with a removable bottom. Pinch the dough edge so that it's slightly thick, even, and rises just above the rim. Prick the bottom with a fork in 6 or 7 places, and then put the pan in the freezer for 20 min. while you heat the oven to 425°F. Put the chilled tart shell on a baking sheet, line the shell with foil, and fill with beans or pie weights. Bake until it's lightly colored, 20 to 25 min. Remove the tart and reduce the oven temperature to 400°F; remove the weights and foil.

To make the filling
Cut the stems off the figs (leave the skins on) and slice the figs in half -- if they're large, you may choose to quarter them. Set aside one-quarter of the figs (to be added after you pour in the custard). Arrange the remaining figs, cut side up, on the tart shell; this will leave room for the custard to spread evenly when you pour it.

Whisk the egg yolk, crème fraîche, brown sugar, and orange flower water until combined and then pour carefully around but not over the figs. Add the remaining figs. Bake the tart on the baking sheet in the 400°F oven until the custard is lightly colored and set, about 30 min. Serve slightly warm.

Sunday Dinner

This isn't a new recipe, but rather a new rice that we are trying. The rice is mixed with green and yellow peas, regular rice, brown rice and wild rice. We picked this up at Planet Organic in Streetsvillle. It looks awesome. We cooked it in chicken broth for some added flavour. Along with this we are having flattened chicken and asparagus with Manchego cheese. Yummy, I can't wait to try it.

I wish spring was almost here

I know it's not good to wish the time away, but I am so tired of all this snow and rain. I'm praying for sunshine!!

In 3 weeks we are leaving for Hilton Head - when I say leaving - Teresa, Grace and I are joining Claudia and enjoying a week of golf maybe a little shopping and relaxing. We are so looking forward to the girls week away. I'm sure the guys (Ralph, Lawrence and John) have something planned for the first weekend that we're gone. They are hoping for warmer weather and that some of the Niagara area golf courses have opened up. Then maybe they can golf together on the weekend.

So now I have to think about what to pack. I usually pack way to much, but since I now have to carry it all, I will be more cautious of what I bring and pack lightly.

It's going to be a fun week.

White Bean Chilli

Turkey with white Bean Chilli


1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained


Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream


Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

SteamedMussels

We enjoyed this recipe when Mom and Dad, Grace and John, Ron and Anne, Teresa and Lawrence were over for the Superbowl...


Steamed Mussels

Ingredients
4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter
Directions
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.


Next Recipe

Looking back

Yesterday I received a message from Laura regarding an event taht was taking place at Jordan's school. She wanted a picture that we had taken in 2006 of Jordan at Island's of Adventure. Wow - I had to think about where to look - I finally found the picture in my hard drive. This is a special day celebrating Dr. Zeuss... Jordan is so excited to be able to bring this picture to school.

Apricot Glazed Scallops

Apricot Glazed Scallops



Serves 4



Ingredients:

6 oz cellophane noodles (I used Soba noodles and it was great!)

1 tbsp safflower oil (I used grapeseed)

½ cup minced white onion

1 tbsp minced fresh ginger

2 cloves garlic, minced

2 lb sea scallops

1 ½ tbsp low sodium soy sauce

½ cup all natural apricot preserves

2 cups fresh or frozen snow peas

sea salt and fresh ground black pepper to taste



Instructions:

One: If using cello noodles soak in very hot water for 10 minutes, drain and set aside



Two: Heat oil in wok or large skillet on medium high. Add onion, ginger and garlic and cook for 2 minutes, until tender, stirring frequently. Add scallops and cook for 2 minutes, until opaque. In a small bowl, whisk soy sauce into apricot preserves. Add apricot mixture to wok and bring to a simmer over same heat. Add snow peas and cook for 30 seconds. Remove from heat and season with salt and pepper. Serve scallop mixture over noodles.



Nutrients per serving if using cello noodles:

Calories: 422, Total Fat: 5 g, Carbs: 51 g, Fiber: 4g, Sugars: 15 g, Sodium: 477g, Protein: 42 g

Golden Chicken, Corn & Orzo Soup

This was a delicious soup and something you should try:

Golden Chicken, Corn & Orzo Soup

2 Tbs. olive oil
2 large ribs celery, finely diced
1 medium onion, finely diced
1 pinch saffron threads
1/2 tsp. dried thyme
2 qt. homemade or low-salt chicken broth
2 cups finely diced or shredded cooked chicken (such as leftover roast chicken)
1/2 cup orzo
1 cup frozen corn
1/4 cup chopped fresh flat-leaf parsley
3 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper


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Tip: You might wonder why the orzo is cooked separately. There are two reasons. If you boiled the orzo directly in the soup, the starch from the pasta would cloud the soup broth, and the orzo would also suck up too much of the soup broth as it cooked. Boiling the pasta separately solves both of these problems.
Bring a medium saucepan of well-salted water to a boil over high heat. Meanwhile, heat the oil in a large soup pot over medium heat. Add the celery, onion, saffron, and thyme. Cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minutes. Add the broth and bring to a boil over medium-high heat. Reduce the heat to a simmer, add the chicken and cook until the vegetables are tender, about 15 minutes. While the soup simmers, cook the orzo in the boiling salted water until tender, 8 to 10 minutes. Drain.

Add the drained orzo, corn, and parsley to the soup and cook just until the corn is heated through, about 2 minutes. Stir in the lemon juice and season to taste with salt, pepper, and more lemon juice, if needed.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 250; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 2; Protein (g): 22; Monounsaturated Fat (g): 6; Carbohydrates (g): 19; Polyunsaturated Fat (g): 2; Sodium (mg): 440; Cholesterol (mg): 40; Fiber (g): 2;