Blue Cayenne

Tomato Crostata with Parmesan Cream

Save Recipe

Print Recipe

Ingredients

• 1 recipe crostata crust (chilled)
• 2 C. grated Asiago cheese (or Parmigiano-Reggiano)
• 1/4 C. goat cheese (at room temperature)
• 1/4 C. mayonnaise
• 1 T. fresh chives (minced)
• 1 t. fresh thyme leaves
• Freshly ground black pepper
• 1 pound heirloom tomatoes (sliced into 1/4 inch thick rounds and drained on paper towels)
• Extra-virgin olive oil (for drizzling)
• Sea salt
• 1 large egg (beaten)
• 5 fresh basil leaves (cut into chiffonade ribbons)
• Recipe for the Crostata Crust
• 1 1/4 C. (6 1/4 ounces) unbleached all-purpose flour
• 1/4 C. cornmeal
• 1/4 t. sea salt
• 1/4 t. freshly ground black pepper
• 1 stick (4 ounces) unsalted butter (cold, cut into 1/2 inch cubes)
• 1/4 to 1/3 cup ice water

Instructions

1. Make the crostata crust. Add flour, cornmeal, salt and pepper to the bowl of a food processor. Pulse once or twice until the ingredients are mixed. Add the butter cubes and pulse until the butter cubes are the size of large peas. Sprinkle ice water into the mixture one tablespoon at a time, pulsing with each water addition. When large clumps form and the dough begins to hold together, transfer the dough from the processor bowl to a lightly-floured surface and form into a ball and then into a 6-inch wide disk. Refrigerate for at least 30 minutes before you roll it into a crust.
2. For the crostata: Preheat oven to 400 degrees F and place the rack in the lower third of the oven. Line a cookie sheet with parchment paper or use a silicone mat.
3. Slice tomatoes into 1/4 inch rounds and lay them out on a paper-towel lined cookie sheet. Cover the tomato slices with more paper towels and set the tomatoes aside. You are doing this so that the tomatoes you use to top your crostata will not release too much liquid during the baking of the crostata.
4. To roll the crust: Flour your counter generously. Roll the chilled disk into a 14 inch wide and 1/8 inch thick round. As you are rolling the dough, turn it and flip it being sure to keep the surface on which you are rolling the dough well-floured. When you have rolled the dough into the correct size, roll it around the rolling pin and transfer the dough to the prepared baking sheet. Refrigerate the dough on the baking sheet while your prepare the filling for the crostata.
5. To prepare the filling: Put Asiago cheese, goat cheese, mayonnaise, chives and thyme in a small bowl. Using your hands (or a wooden spoon), mix these ingredients to thoroughly combine. Season with salt and pepper. Spread this mixture on the center of the chilled crostata dough round, leaving a 1 1/2 inch border all around.
6. Layer the tomato slices in concentric circles (overlapping slightly) on top of the cheese mixture.
7. Fold the border of the crust up around the tomato-cheese mixture. Leave the center open.
8. Drizzle some olive oil over the crostata and brush the dough edges of the crostata with an egg wash (beaten egg and a little water). Sprinkle some grated Asiago over the crust and over the tomatoes in the center of the crostata.
9. Put completed crostata in a preheated oven and bake for 40 to 45 minutes until the crust is a golden brown. Check the crostata several times while cooking it to see if the crust is browning evenly. Use a spatula to lift up the edges of the crostata to inspect the bottom of the crostata.
10. When the crostata is done and the crust is a pretty golden brown, transfer the crostata to a rack and cool for 15 minutes.
11. Garnish wil basil, slice and serve. (This crostata can be reheated in a 350 degree F. oven for about 5 minutes.)

Nutrition

Calories

3102 cal

Fat

234 g

Carbs

166 g

Protein

89 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Lemon-Spice Visiting Cake

Save Recipe

Print Recipe

Ingredients

• Butter and flour for the pan
• 1 1/2C. (204 grams) all-purpose flour
• 1 1/4 t. baking powder
• 1 t. ground cardamom
• 1/2 t ground ginger
• 1/2 t. fine sea salt
• 1 1/4 C. (250 grams) sugar
• 1 large lemon (I used the zest from two medium-sized lemons)
• 4 large eggs (at room temperature)
• 1/2 C. (120 ml) heavy cream (at room temperature)
• 1 1/2 t. pure vanilla extract
• 5 1/2 T. (77 grams) unsalted butter (melted and cooled)
• 1/3 C. marmalade (melted)
• 1/2 t. water

Instructions

1. Preheat oen to 350 degrees F.
2. Butter and dust a 8 1/2-inch loaf pan with flour.
3. Melt butter and let it cool. Set it aside.
4. Whisk 1 1/2 C. flour, baking powder, cardamom, ginger and salt together in a large bowl. Set aside.
5. Combine sugar and the grated zest of one or two lemons in a medium bowl. Rub the sugar and lemon zest together with your fingers until the oil from the zest makes the sugar moist and aromatic. Whisk eggs into the sugar mixture. (Add the eggs one at a time and whisk each time until the egg is fully incorporated.) Whisk in 3 T. lemon juice. Whisk in the heavy cream.
6. Slowly, add in the dry ingredients in two additions to the sugar mixture. (Use a whisk to do this.)
7. Add vanilla extract to the melted butter you prepared at the beginning of this recipe. Gradually mix this butter mixture into the batter. Your batter will be thick and glossy.
8. Scrape the prepared batter into your buttered and flour-dusted loaf pan.
9. Bake your cake on the center rack of your oven for 70 to 75 minutes. (I set my loaf pan on an insulated cookie sheet for double protection against over-cooking the bottom of the cake.) When it is done, a tester pushed deep into the center of the cake will come out clean. Remove the cake from the oven and let the cake rest for about 5 minutes in the pan. After five minutes, run a blunt knife around the edge of the pan to release the cake. (Be careful here to be sure that the cake is fully releasing from the bottom of the loaf pan.) Invert the cake onto a rack on your counter and then turn the cake over.
10. Melt the marmalade with the 1/2 t. water to make a glaze. Brush the cake with the glaze. Let it cool completely.
11. Let the cake cool completely for at least 2 hours before you cut it.
12. Cream sugar and butter together in a large bowl.

Nutrition

Calories

3130 cal

Fat

135 g

Carbs

453 g

Protein

48 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 8 Servings

Artichoke Torta

Save Recipe

Print Recipe

Ingredients

• Fine Sea salt
• 2 pounds baby artichoke hearts (I used Trader Joe's frozen artichoke heart quarters)
• Unsalted butter
• 1/4 C. extra-virgin olive oil (plus extra as needed)
• 1 large onion (diced)
• 3 large garlic cloves (minced)
• 1/4 t. freshly-ground black pepper (plus extra to taste)
• 1/2 C. fresh flat-leaf parsley leaves (chopped)
• 1 t. dried Italian seasoning or plain oregano
• 1/4 t. ground nutmeg
• 1 1/2 C. plain coarse fresh breadcrumbs
• 7 large eggs
• 1 C. freshly-grated parmesan cheese (approximately 2 ounces)

Instructions

1. Defrost the frozen artichokes and toss them in as much melted unsalted butter as your conscience will allow.
2. Preheat oven to 350 degrees F.
3. Add 1/4 C. olive oil to a large skillet and heat over medium heat. Sauté the onion until it is translucent. This will take about 5 minutes. Add the minced garlic to the onion mixture and sauté for a minute. Add artichokes, 1 t. salt and 1/4 t. pepper to the pan with the onions. Add parsley, Italian seasoning and nutmeg to the artichoke mixture and cook for about 2 minutes. Remove the pan from the heat and let it cool for a few minutes.
4. Using olive oil, brush the bottom of your baking dish. (You will want to use a 2 to 2 1/2 quart baking dish for this recipe.) Pour 1/2 C. breadcrumbs into your baking dish and shake the dish to evenly distribute the crumbs on the bottom of the dish. Set the prepared dish aside.
5. Using a large bowl, whisk the 7 eggs, 1/4 t. salt and a grind of pepper together. Gradually add the cooled artichoke mixture to the whisked eggs. (Be careful here, if your artichoke mixture is too hot it will cook the eggs.) Add 1/2 C. breadcrumbs and all the the parmesan to this mixture.
6. Pour the artichoke batter into your prepared baking dish and spread it out to evenly cover the bottom of the dish. Sprinkle the remaining 1/2 C. breadcrumbs over the top of the artichoke batter and drizzle some olive oil over the crumbs. The addition of the olive oil will cause the crumbs to crisp in your oven.
7. Bake until the crumbs are lightly brown and the eggs are set. This will take 35 to 45 minutes. (You can use a toothpick to check the eggs for doneness.) When your torta is done, let it sit on your counter for at least 10 minutes before serving.
8. Garnish with sliced tomatoes, chopped fresh parsley and grated parmesan.
9. This dish can be served warm or at room temperature.

Nutrition

Calories

503 cal

Fat

37 g

Carbs

17 g

Protein

21 g

Click Here For Full Nutrition, Exchanges, and My Plate Info