Pasta Frola Quince Tart

                 Pasta Frola Quince Tart

Another Argentine recipe? Who am I? I make recipes from home ... not from this place I have lived close to 4 years ... wait. Uh-oh. It occurs to me that, perhaps, maybe, this is my home. And I've come to appreciate the foods I frequently eat. Food that everyone here already loves, so I don't have to insist on them trying my weird foreign food. I'm not sure why I'm such a hold out it took me so long but, inspired by Katie's Argentine Recipe Contest, I gave in. I love pasta frola! I eat this a lot. I want more. Okay, there. I said it.

I did want to make Vivi's recipe with mascarpone, but 2 trips to the supermercado proved useless so I went without it.

Quince Tart (Pasta Frola)
Adapted from David Lebovitz

Note that David's recipe is for a 9 or 10 inch (24 cm) tart pan, though I used a 28 cm pan. I liked the ratio it left me with, but you'll notice less crust atop the tart, plus it was a bit of work to squish and spread the bottom dough out, but it was worth it and I'll do it again. I did use extra quince 'paste' (dulce de membrillo).

• 1 1/2 cups (190g) flour
• 1/2 cup (70 g) polenta (cornmeal)
• 1/2 teaspoon sea salt (I used a little less of fine table salt)
• 2 teaspoons baking powder
• 9 Tablespoons  (110 g) unsalted butter, room temperature
• 1/2 cup (100 g) sugar
• 1 large egg
• 1 large egg yolk
• 1/8 teaspoon almond extract
• 2 cups (550-600g) quince paste (dulce de membrillo)
• 2 Tablespoons port
• 2 Tablespoons raw sugar

Whisk together flour, cornmeal, salt and baking powder - set aside. Beat together butter and sugar, mix in egg, yolk and extract. Slowly add dry ingredients, just until dough comes together. 

Measure out about 325 grams of the dough (about 3/4 of the dough). Pat it into a disk, wrap with plastic wrap and chill. Roll the remaining dough into a long 2-inches in diameter, wrap and chill.

Put quince paste into a bowl with port and mash with a potato masher. Add a splash of hot water if necessary to develop spreadable consistency.

Remove dough from refrigerator and let return to room temp slightly. With the heel of your hand, evenly press into the bottom and sides of an unbuttered removable bottom tart pan. Spread quince evenly over dough. 

Remove log of dough from refrigerator and slice into thin cookies, they lay over the jam. Sprinkle with raw sugar. Bake at 375 F (190 C) for 20-25 minutes, until golden brown. Let cool and serve at room temperature. This is even better the next day.

Peppermint Bark

Peppermint Bark 

Today at work we had a potluck lunch and a White Elephant Gift Exchange!  Since this potluck was tied in with this fun holiday gift gift-giving event, I decided to make and bring something that would fit in perfect for the holidays: Peppermint Bark!

Peppermint bark is easy to make and requires no baking.  It pairs very well with my Cracker Candy Recipe.  Place it in a pretty tin and it becomes the perfect gift!  If you are throwing a party at your house, you can also try displaying the peppermint bark in martini glasses and adding a candy cane to look like a straw.  (I thought of that idea at 7am before going to work, haha)  How cute is that!?!?

Recipe: Peppermint Bark

Ingredients:

• 16 ounces white chocolate (I used Ghiradelli's white baking chocolate, which can be found in the baking aisle, instead of the candy aisle.  It is very easy to melt!)
• A total of 11 candy canes.
• 1 and 1/2 teaspoons pure peppermint extract.

Directions:

• Line a baking sheet with was paper and set aside for later.
• Place 9 of your candy canes in a plastic zipper bag and crush your candy canes.  (I use a hammer to crush the candy canes.  I recommend double bagging before you crush, because the sharp pieces can puncture the bag and cause peppermint dust to go all over your counter!)
• Place 2 candy canes in a different zipper bag and crush them as well.  Keep these separate because they will later be sprinkled on the top!
• Place your white chocolate into a double boiler over the stove and stir continuously until thoroughly melted.
• Add in your peppermint extract and continue stirring.
• Stir in your 9 crushed candy canes.
• Once well mixed, pour your mixture onto the wax paper and spread out evenly over the entire baking sheet, using a spatula.
• Sprinkle your remaining 2 crushed candy canes over the top for a fun look and texture.
• Place your baking sheet into the refrigerator to cool and harden.  Leave in the refrigerator for 1 - 2 hours.
• Remove your sheet from the refrigerator and break you bark into pieces.

Home Fries Fried Potatoes Recipe Food

Home Fries Fried Potatoes Recipe Food

Recipe: Home Fries

Ingredients:

• 3 Russett potatoes
• 3 tablespoons butter
• Salt and Pepper

Directions:

• Peel and cut potatoes into bite sized pieces.
• Melt 3 tablespoons of butter into a pan on the stove over medium heat.  (If you are making more potatoes, my rule of thumb would be for each extra potato you add in, add another tablespoon of butter)
• Toss your potatoes into the melted butter and season generously with salt and pepper.
• Fry in the butter until potatoes are crispy and golden-brown, stirring occasionally to brown both sides of each piece of potato.

Christmas Veggie Wellington

Ingredients

For the filling

• 60g/2oz basmati rice, cooked according to the packet instructions
• pinch turmeric
• 1 lemon, zest only
• 1 onion, finely chopped
• 600g/1lb 5oz brown cap mushrooms, sliced
• 50g/2oz butter, melted
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 1 tbsp dried cranberries
• 2 free-range eggs, hard-boiled, chopped
• salt and freshly ground black pepper

For the pastry

• 250g/9oz ready-rolled puff pastry
• 1 free-range egg, beaten
• 1 tsp sesame seeds
• vegetarian gravy, to serve

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
   
2. Combine the cooked rice, turmeric and lemon zest and set aside, covered, in the refrigerator.
   
3. Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened. Set aside to cool.
   
4. Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper.
   
5. For the pastry, cut a 40cm x 20cm/15in x 8in rectangle from the puff pastry.
   
6. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.
   
7. Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.
   
8. To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.
   

Goats Cheese Cannelloni With Cherry Tomatoes

 

Ingredients

• 400g/14oz cherry tomatoes, halved
• 125ml/4fl oz extra virgin olive oil
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• 400g/14oz ricotta
• 300g/10½oz goats' cheese
• 300g/10½oz parmesan (or a vegetarian alternative), grated
• 200g/7oz baby spinach
• 2 garlic cloves, crushed
• 12 12cm/5in x 10cm/4in sheets fresh pasta

                To serve

• parmesan shavings
• green salad leaves, dressed with olive oil and balsamic vinegar

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.
   
2. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
   
3. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.
   
4. Add the spinach and garlic and season well with salt and freshly ground black pepper.
   
5. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
   
6. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
   
7. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
   
8. Transfer to the oven to bake for 15 minutes, or until cooked through.
   
9. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.
   

Tagliatelle With Cavolo Nero, Chickpeas And Pecorino

Ingredients

• large handful cavolo nero, or kale
• 100ml/3½fl oz olive oil
• 2 lemons, zest only
• ½ lemon, juice only
• 200g/7oz cooked chickpeas
• 500g/1lb 2oz fresh tagliatelle pasta, or similar
• salt
• freshly ground black pepper
• 100g/3½oz pecorino or other hard cheese, finely grated

Preparation method

1. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely.
   
2. Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly.
   
3. At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.
   
4. Drain the pasta and stir it into the kale with the lemon zest and juice, the chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper.
   
5. Serve the pasta in deep bowls with more cheese scattered over.