apricot tart recipe

Here today, gone tomorrow. Tis the season but it's already gone. Blenheim apricots, like butter and sugar sweet corn, king salmon and dry farm early girl tomatoes, I wait all year long for those things I love. When I saw Blenheims at the farmer's market on Saturday, I grabbed some and saved them to make a tart today with my students.

Today was the second day of my Provencal week of classes. Didn't even have to leave my house. (And after traveling so much in June, what a relief.) I taught my course right here in San Francisco. Bought some lavender, lots of herbs and plenty of Bandol rosé for a week full of the flavors from the south of France.

Today we took the Blenheims and made a luscious apricot tart with this very cool pastry. It's kind of a puff pastry without the hours of waiting and work. I call it a "rough, rough, rough puff."

Here's the deal... You freeze the flour and butter. Then pulse the two together in the food processor until half is the size of peas and the other half like oatmeal. Make a well and add ice water until it all hold together. Now roll it out.

You know how with puff pastry you have to do roll it out, fold it and do the turns. And patience is most needed because you have to wait 45 minutes between each turn. With my version, you do all three of the turns at once and then let it rest 45 minutes in the fridg.

OK if rough, rough, rough puff makes you dizzy reading the directions, run to the store and buy a package of frozen DuFours puff pastry and throw my recipe out the window. And you might also have to forget the Blenheims and just use any variety of apricot you can find.

RUSTIC APRICOT TART

pastry: 1 cup all-purpose flour
1/3 cup cake flour
1/4 teaspoon salt
12 tablespoons unsalted butter, cut into ½" pieces
2 teaspoons lemon juice
1/3 cup ice water

topping: 16 to 20 large apricots, pitted and each cut into 8 wedges
1/4 cup sugar
2 tablespoons butter, melted
1/4 cup apricot jam, melted and strained
1 cup heavy cream
2 tablespoons confectioner’s sugar
1/4 teaspoon vanilla extract

Mix the all-purpose flour, cake flour and salt and place in freezer one hour before using. Place the butter in a bowl and place in the freezer one hour before using also.

Place the flour in the bowl to the food processor fit. Add the butter and pulse several times until half of the butter is the size of peas and the remaining is smaller. Turn the contents onto a work surface, marble if necessary. Make a well in the center. Combine the lemon juice and ice water and add to the cold flour and butter. Gather as best you can to make a ball. Press the dough together as best you can to form a rough rectangle shape, 4" X 6". There will be large chunks of butter showing.

Roll out dough into a ½" thick rectangle, 5" X 7". Fold the narrow ends towards the center to meet in the center. Fold in half again so that there are four layers. This is your first turn. Turn the dough a quarter of a turn and roll again to form a rectangle ½" thick. Repeat the folding process. This is your second turn. Turn the dough a quarter of a turn and roll again to form a rectangle ½" thick. This time, fold into thirds as you would a business letter. Wrap the dough in plastic wrap and chill 45 to 60 minutes.

Preheat oven to 400^oF. Combine the apricots and 3 tablespoons of the sugar. Roll the pastry into a 12" circle and place on a baking sheet. Trim and crimp the edges. Sprinkle with the remaining 1 tablespoon sugar onto the dough. Place the apricots in a concentric decorative pattern in a single layer on top of the pastry.. Brush with melted butter and bake in the middle of the oven. After 10 minutes, reduce heat to 375^oF and continue to bake for 25 to 35 minutes until golden and crisp. Remove from the oven and brush with jam. Let cool 10 minutes.

To serve, whip the heavy cream until soft peaks are formed. Sift the powdered sugar on top of the cream, add the vanilla and fold together. Serve with the tart.

Makes 1 tart, 10-inches diameter and serves 8

BLT salad recipe

I was so happy today to see that tomatoes are finally showing their face at the farmer's market. I was there early shooting with my producer and teaching a class on how to make my BLT Salad. I know a lot of you were there and want the recipe-- I promised I'd post it.

The class was fun! The Food Network was shooting me in action too which meant there were a lot of cameras. But the best part was the salad. You have to make it. It tastes just like a BLT sandwich without all the bread. I take that back... there are some croutons...

Words of warning-- Wait for delicious summer tomatoes, buy amazing bacon (how can you ever go wrong with bacon?) and make homemade mayonnaise for the dressing. Honestly, you have to make this thing. Like right now!

Please let me know how it turns out, OK? Promise?

BACON, LETTUCE AND TOMATO SALAD WITH CREAMY AIOLI DRESSING

6 slices thick-slice apple-smoked bacon, ½" pieces, about 6 ounces
2 tablespoons extra virgin olive oil
3 cloves garlic, crushed
3 cups rustic bread, cut or torn into 1-inch cubes
Salt
12 cups mixed baby salad greens
8 ounces various cherry tomatoes, halved
1 clove garlic, minced
1 1/2 tablespoons white wine vinegar
3 tablespoons homemade mayonnaise (OK, if you have to, store-bought)
Freshly ground black pepper

Place the bacon in a large frying pan over medium heat. Cook, turning occasionally, until the bacon is golden and crisp, 5 to 6 minutes. With a slotted spoon, remove the bacon and drain on paper towels. Reserve. Remove the pan from the heat. Let the pan cool 5 minutes.

Drain all but 2 tablespoons of the bacon fat from the pan. Remove and reserve 1 tablespoon for the dressing. In the pan, add the olive oil and crushed garlic. Cook over medium heat until the garlic turns golden and remove. Discard the garlic. Add the croutons and cook, stirring and tossing until golden, 5 minutes. Season with salt. Remove from the pan and reserve.

In the meantime, place the salad greens and cherry tomatoes in a large salad bowl.

Add the reserved bacon fat back to the pan. Add the minced garlic and vinegar to the pan and whisk together. Add the mayonnaise and whisk together. Season with salt and pepper.

Add the vinaigrette and the bacon to the lettuce and tomatoes and toss together. Serve immediately.

Serves 6

chocolate souffle cake recipe

I don't crave desserts very much but when I do it's usually a bite of rich, dark, creamy chocolate.

I love this chocolate almond souffle cake! I made it with my students a couple weeks ago when I was teaching in the mountains of northeastern Georgia at the Beechwood Inn. Why do I love it so much? It's my favorite kind of dessert.... It's not very sweet but being ever so chocolate-y makes up for it. We used to make a version of this gem when I worked at Chez Panisse. And can you believe, I'm still making it years later.

A few tips about the cooking time... It's crucial that you cook it long enough or the center with be gooey and the sort of gooey that's not very enjoyable. It's more like uncooked cake batter. And if you cook it too long, the cake will be dry. So make sure you use a timer and that your oven temperature is accurate. The recipe has very little flour and the eggs are separated so it rises like a souffle and once you take it from the oven, it falls slightly. Don't be surprised!

OK, I saved the best part for last... You can make this cake 5 days in advance and leave it covered with aluminum foil on your counter (that is if no one eats it). Five days later, it's just as good as the day you made it. You can't say that about many cakes.

To serve, all I do is top it with a sprinkling of toasted sliced almonds and a dusting of powdered sugar. A dollop of soft cream or a scoop of vanilla ice cream alongside and you have a chocolate cake that's almost as good as my Mom's!

CHOCOLATE ALMOND SOUFFLE CAKE WITH SOFT CREAM

1 cup unsalted butter
9 ounces excellent quality bittersweet chocolate, finely chopped
6 eggs, separated
3/4 cup sugar
6 tablespoons brown sugar
6 tablespoons all-purpose flour
¼ cup toasted almonds
1/2 teaspoon cream of tartar
1 cup heavy cream, chilled
1/4 teaspoon vanilla extract
1 tablespoon confectioner’s sugar

Butter the sides and bottom of a 9-inch springform pan with butter and line the bottom with parchment. Dust with flour and tap out the excess.

In the top of a double boiler, melt the butter and chocolate just until melted and smooth. Set aside and keep warm.

Preheat an oven to 350o F. Beat the egg yolks, white sugar and brown sugar just until mixed. While the chocolate is still warm, whisk the egg mixture into it. Grind the nuts and flour finely in a food processor. Stir into chocolate mixture.

In a bowl, beat the egg whites and cream of tartar to form stiff peaks. Carefully fold the whites into the chocolate mixture. Pour the mixture into the prepared pan and bake until the cake is completely set around the sides but still has a soft and creamy circle, about 6 inches across in the center, 35 to 45 minutes. The cake should jiggle just slightly when you shake the pan gently. Cool the cake in the pan.

Just before serving, add the vanilla and confectioner’s sugar to cream and whip to soft peaks. Dust the top of the cake with confectioner’s sugar. To serve, cut the cake into wedges and serve a dollop of the cream on the side.

Serves 8 to 10

bucatini amatriciana recipe

I'm so sorry I've been gone so long. This month was crazy! I had three major trips in June, plus a weekend in Napa and the remaining week was spent with a visit from my Mom. You have to forgive me.

Just like I promised and just like Rome... Before I left I was in the process of mastering the art of extruded pasta. I didn't get very far though. I tasted this bucatini amatriciana in Rome last year at Grano was hell-bent on duplicating it. I think I almost got there.

My first attempt with the pasta extruder attachment for the Kitchen Aid was with rigatoni. I was less than enamored. It was thick and heavy. I chucked it up to beginner's misfortune.

Before throwing the extruder out the window, I decided to try my hand again. This time, I made bucatini, the pasta that's kind of like big spaghetti with a hole in the center. This time, the pasta was incredibly tender, and delicate. When I closed my eyes and tasted it, I thought I heard Italian being spoken at the next table. But then I opened them and realized I was at home and it Carrie on Sex and the City in the episode when she's attempting to speak Italian.

But I'll tell you the trick to making great amatriciana sauce, I bought really good guanciale from Chris Cosentino at Boccolone. I think he makes some of the best. You know what guanciale is, right? It means cheek in Italian and specifically pork jowl. Oh, don't think about what jowl is, just eat it and enjoy the crispy golden outside and the juicy interior.

This is what you have to do to make this dish taste like Rome... Cut the guanciale into 1/4-inch cubes and heat a frying pan on medium high until the pan is hot. Fry the guanciale, tossing, until it's golden on the outside and then remove it from the pan, set it aside and proceed. Besides that, the recipe is pretty straight forward. Cook onions and crushed red pepper, add the garlic, reduce the white wine, add good Italian San Marzano tomatoes and season with salt. Don't forget plenty of grated pecorino.

And if you don't have the pasta extruder for your Kitchen Aid, either go buy one or buy some dry bucatini or spaghetti. You might just think you're in Rome.

Pasta Amatriciana

4 ounces guanciale, 1/4-inch dice
3 tablespoons extra virgin olive oil
1 small yellow onion. diced
Large pinch crushed red pepper
2 cloves garlic, minced
½ cup dry white wine
3 cups Italian tomatoes, peeled, seeded and pureed
Salt and freshly ground black pepper
1 pound fresh bucatini pasta
Freshly grated Pecorino

Preheat a large frying pan over medium high heat. Add the guanciale and cook, stirring occasionally until golden on all sides, 2 to 3 minutes. Remove from the pan with a slotted spoon and set aside.

Add the olive oil and crushed red pepper to the pan and cook until the onions are soft, 10 minutes. Add the garlic and cook one minute. Add the white wine and reduce by half. Add the tomatoes and simmer until the sauce thickens, 10 to 15 minutes. Season to taste with salt and pepper. Add the guanciale and stir together.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain and toss with the sauce. Serve with grated pecorino immediately.

Serves 4

To read more... http://www.food52.com/recipes/11965_bucatini_amatriciana
http://www.letschow.net/2011/02/19/bucatini-allamatriciana/

roasted favas with green garlic recipe

Easy as pie.... No easier!

At the Farmer's Market on Saturday I also saw some fantastic baby fava beans. Not those grandfathers (I mean grand favas) that are tough but instead ones I wait all year for. There are a couple things you can do with them, either roast them in the oven or toss them in a light batter and deep fry them.

I opted for the second option since I was pressed for time and wanted something simple.

Preheat the oven to 400F.

I snapped the stem end off 1 pound of baby fava beans. I cut 3 stalks of green garlic into lengths that were the same length as the fava beans, about 3 inches. Then I took the end pieces and cut them in half lengthwise so they would all cook at the same time.

I tossed them in a couple tablespoons of olive oil, place them on a baking sheet and sprinkled them with salt. Roast them for 10 to 15 minutes until tender.

I couldn't stop eating them! And the best part... Sure beats the three steep process of taking them out of the shell, simmering for 30 seconds and popping them out of the skin!

Try it and tell me what you think.

crostini with ricotta, asparagus and mint recipe

Saturday I zipped over to the Farmer's Market. Beautiful day but it was crazy with locals, tourists and chefs. I saw Mourad from Aziza (love him), Brett and Elan from Contigo (love them), Ravi from Prospect buying purple asparagus (love him too) and Jason Fox from Commonwealth (yup, love him too).

I needed a few things so I grabbed some freshly dug new potatoes, English peas (a bag for eight bucks and I got 1 cup!), some asparagus, cherries, sheep's milk ricotta, green garlic, fresh spearmint and some tiny fava beans.

As I drove home I had to think quickly about what I was going to cook. In a matter of minutes Liam Mayclem of Eye on the Bay would be knocking on my door for a taping and interview for his show and website, Foodie Chap.

Ding Dong....

"Hi Liam!"

And the cameras started to roll.

As we talked, (thank God I can cook, talk, tell jokes and entertain at the same time) I quickly sliced some Acme rosemary herb slab and toasted it on my tostapane I bought in Italy. Peeled a clove of garlic and rubbed it on the bread, kind of like using the toasted bread as a grater.

"You're a fourth generation professional cook, right?" Liam said.

I took a cup of the sheep's milk ricotta, which was very dry, and put it in the food processor with a tablespoon of heavy cream and a good drizzle of really nice California Olive Ranch extra virgin olive oil. Don't forget the salt, I thought. I spread that on the garlic-ed toast.

"And you're taking a group of Americans to Morocco for a week of cooking and exploring in October. Can you tell us about it?" He said.

I shaved the asparagus with a knife into long diagonal pieces and cooked it in a frying pan in olive oil with a pinch of salt. I placed that on top of the ricotta. And I did a little chiffonade of mint. That's a fancy way of saying, I piled the leaves one on top of the other, rolled them up and cut them across into thin ribbons. I sprinkled that onto the top.

"Delicious!" Liam said as he ate about 5 crostini.

PS The show will air on KCBS the week of June 20 about 5 times a day for a week.

CROSTINI WITH SHEEP’S MILK RICOTTA, ASPARAGUS AND MINT

If you’re using a moist ricotta, drain for 24 hours in a cheesecloth-lined strainer. If it is dry, don’t drain.

1 cup ricotta, sheep or cow
½ teaspoon grated lemon zest
2 tablespoons extra virgin olive oil
Salt
6 spears asparagus, shaved diagonally into thin slices
6 slices of coarse-textured bread
1 whole clove garlic, peeled
6 fresh mint leaves

In the food processor, blend the ricotta, lemon zest, 1 tablespoon of the olive oil and salt to taste until well blended.

In a frying pan, warm the remaining tablespoon olive oil and cook the asparagus until almost tender but still bright green. Season with salt.

Grill, toast or broil the bread until golden and lightly crisp. Rub the bread with the clove of garlic, using the crispy bread like a grater. Spread the ricotta mixture on the bread, spreading evenly. Pile the mint leaves on top of each other and roll them up. Cut across into thin ribbons. Top with the mint and asparagus and serve immediately cut into serving size wedges.

Serves 6

and the winner is......

And the winner of the beautiful cobalt blue tagine is DOROTHY ERICKSON!

Thanks to everyone for participating. And as a thank you gift to everyone who participated, here's one of my favorite recipe for a tagine. Yes, we will most definitely be making it during my class in Marrakech in October.

Enjoy and again congratulations Dorothy!

LAMB TAGINE WITH ARTICHOKES, PRESERVED LEMONS AND OLIVES

2 pounds lean lamb stew meat, cut from the leg or shoulder, trimmed
1/2 cup chopped fresh flat leaf parsley
5 cloves garlic, minced
1 1/4 cup minced yellow onion
2 tablespoons vegetable, safflower, sunflower or corn salad oil
1 ½ teaspoon sweet paprika
1 teaspoon ground cumin
¼ teaspoon saffron threads
Salt and freshly ground black pepper
½ cup lemon juice
12 small artichokes or 4 medium artichokes
2 preserved lemons
1/2 cup Kalamata olives, pitted
Fresh cilantro sprigs as a garnish

Place the lamb, parsley, garlic, onion, oil, paprika, cumin, saffron, salt and ¼ teaspoon pepper. Cover with 4 cups water and bring to a boil over high heat. As soon as it comes to a boil, reduce the heat and simmer, covered, until the meat is very tender and the sauce has reduced to a thick gravy, 1 1/2 to 2 hours or Add water, if necessary, during the cooking time if the sauce gets too thick. Add 2 tablespoons of the lemon juice and season with additional salt and pepper, if needed.

To prepare the artichokes, cut off the top half of the leaves. Tear off the outside dark and medium green leaves until you get to the light green tender leaves. Trim the torn edges. Trim the stem end. Cut each artichoke in half from top to bottom. If you are using small or baby artichokes they are ready. For medium or large artichokes, using a spoon, scoop out the furry light green choke from the center of the artichoke. Cut into quarters. Place in a large bowl of cold water with 4 tablespoons of the lemon juice.

When the lamb is tender, place the artichokes on top of the lamb. Rinse the preserve lemons and dice. Place on top of the artichokes. Cover and cook until the artichokes are tender, 25 to 30 minutes. Add the olives and sprinkle the stew with the remaining 2 tablespoons lemon juice. Simmer 2 minutes.

To serve, remove the cover and garnish with cilantro.

Serves 6