Summer Fruit Galette

In need  of a quick seasonal dessert? I pulled a round of pastry out of the freezer that was leftover from that Perfect Cherry Pie last week and had this delicious galette in the oven in no time. This one used the fruit that I had on hand at the time but you can mix up the mix of fruits and berries to suit your taste or what's in season. Blueberries, raspberries, cherries and nectarines are all also good choices. A big scoop of good vanilla ice cream goes amazingly well too.
The photo above shows this simply constructed rustic tart ready for the oven. The slice below served as my breakfast this morning which gave me the thought that this would be a fantastic dessert for a summer weekend brunch too. I like the pastry to be pretty thick so that the slices can actually be hand-held, which is great if you want to take it along on a picnic too.

Butter Pastry

1 cup very cold butter cut in small cubes
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/2 to 2/3 cup ice water (Only enough to make a dough form.)
1 tsp vanilla extract

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place it on a parchment lined cookie sheet.

Mix together

1 1/2 cups halved strawberries
1 cup plum slices
1 cup peach slices
1/3 cup brown sugar
1 rounded tbsp corn starch
pinch salt

Pile the fruit mixture in the center of the pastry and then just simply bring the edges of the dough up over the fruit, overlapping and gathering the pastry as needed to form about a 2 1/2 inch edge crust.

Bake at 375 degrees F for about 40 minutes or until the crust is golden brown and the fruit is bubbling at the center. Allow to cool for at least a half hour before cutting.

Perfect Cherry Pie

 

So what makes the perfect cherry pie? My perfect cherry pie uses sweet cherries and not the sour type so popular in some regions. The pie should be completely uncomplicated and straight forward with the sweet cherries being the undisputed star of the show. While I do like a lard or shortening pastry for other pies, I love an all-butter pastry for cherry pie; the flavor combination of the fresh baked cherries with the crisp buttery crust is simple perfection.

A perfect cherry pie should not be cloyingly sweet but should rely mostly on the natural sweetness of the fruit. This recipe uses only 1/4 cup sugar per pound of fruit; and I use brown sugar which brings out more of the natural flavor of the cherries. For me, a perfect cherry pie should hold together well when cooled and not be a soupy mess, nor should it be a gluey, starchy blob either.

This delicious recipe ticks all of those boxes for me and I have to admit that although I try to limit my dessert intake to one serving of anything that I make, I ate 3 pieces of this perfect pie yesterday from dinner to bedtime. I'm trying hard not to eat the last two pieces this morning while everyone else is out of the house!

Butter Pastry

1 cup very cold butter cut in small cubes
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/2 to 2/3 cup ice water (Only enough to make a dough form.)
1 tsp vanilla extract

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place in the bottom of a deep 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to edge of plate.
Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top.

Cherry Filling

3 pounds of sweet cherries, pitted
3/4 cup brown sugar, lightly packed
1 tsp vanilla extract
3 tbsp freshly squeezed lemon juice
pinch salt
3 rounded tablespoons corn starch

Toss all together until well combined and pour into prepared pie plate.

Place the remaining pastry strips on top of the cherry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together. Brush the edges of the crust and the lattice top with an eggwash made by whisking together:

1 large egg yolk
1 to 2 tbsp water

Chill the pie in the fridge for about 20 minutes to a half hour before placing it on a cookie sheet (to catch any drips from the filling) in a preheated 400 degree F oven. Bake for 45 minutes at that temperature before covering the edges of the pie with strips of aluminum foil to prevent them from burning. Reduce heat to 375 degrees F and bake for an additional 30- 45 minutes or until the filling bubbles at the center. Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.

NOTE: If your lattice crust begins to get too brown after you have covered the edges with aluminum foil but before the filling is bubbling, you can place a sheet of aluminum foil over the top during the last of the baking time if needed.

Open Face Steak Tomato and Provolone Sandwiches

 

A quick and easy summertime meal can be found in these terrific open face sandwiches that make great use of leftover steak from last night's barbeque. To be honest, in anticipation the next day being a busy one with little time to cook, I grilled a couple of extra striploin steaks as a bit of advance meal planning. That is the sort of thing that I often do during a busy week. Today, for example, I am attending a concert at my son's rock band camp all afternoon, so yesterday when we had grilled chicken Caesar salad for dinner, I purposely grilled a few more breasts to quickly put together some grilled chicken paninis for dinner tonight, which will include some roasted peppers and more of that tasty provolone cheese... really looking forward to those.

These steak sandwiches are made on toasted ciabatta bread that has been spread with a delicious compound butter that includes garlic, herbs and Worcestershire sauce. Besides adding a great flavor punch to these sandwiches, one other use for this particular compound butter is to top a freshly grilled steak with a generous pat of this butter and let it melt over the steak as you eat it. Just simply delicious, if just a little indulgent.

Garlic Herb Worcestershire Butter

1/2 cup + 2 tbsp soft butter

2 cloves minced garlic

1 tbsp chopped oregano

1 tbsp chopped chives

1/2 tsp cracked black pepper

3 tbsp Worcestershire sauce

Lightly saute the garlic in 2 tbsp butter, just to soften it. Do NOT brown it.

Add the sauteed garlic to the other ingredients and whip together until smooth. If you like, you can form it into a log, wrap in plastic wrap and store in the refrigerator for several days.

Ciabatta bread, split horizontally and well toasted

Spread the Garlic Herb Worcestershire Butter on the toasted ciabatta.

Top the bread with thin slices of freshly grilled rare steak. ( or if using leftover rare steak, warm it for only a minute per side in a cast iron skillet.)

Lightly fry thick slices of vine ripened tomatoes in a little butter before adding these on top of the sliced steak.

Finally, place several slices of provolone cheese on the tomatoes and broil for only a minute or two until the cheese melts. Grab a fork and knife and dig in.

Noah's Chocolate Marshmallow Sandwich Cookies

 

This tasty cookie comes 100% kid approved; in fact I didn't make them, they were the work of my soon to be 12 year old son who, along with his sister have become quite good little bakers in their own right. This one is a pretty simple recipe and lots of fun to make with your kids on a rainy afternoon.; just make sure to buy extra marshmallows for the little ones to sneak while they are baking, as inevitably they do.

Cookie Dough

1 ¼ cups butter

2 cups sugar

2 large eggs

1 tablespoon vanilla extract

3/4 cup cocoa powder

2 cups + 2 rounded tbsp flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.

Sift together the cocoa, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture. At this point you can also optionally add:

1 ½ cups chocolate chips

Mix well until a dough forms.

Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.

Roll into 1 inch balls and then roll the balls in sugar. Place about 2 inches apart on a parchment paper lined baking sheet and bake at 350 degrees F for about 10 - 12 minutes.

While cookies are still hot, flip half of them over on the cookie sheet. Top each  flipped  cookie with about 5 large marshmallow halves before topping with another hot cookie. Allow to cool completely on a wore rack before serving.

Strawberry Mango Crumb Cake

We enjoyed this delicious coffee cake at Sunday brunch today. It was inspired simply by some fresh seasonal strawberries and a very ripe mango on the kitchen counter top  that needed to be used up quickly. It was served while still warm and was very moist. The crumb topping has a little cinnamon and adds a nice textural difference. I think this would be a great cake to take along when invited to a weekend brunch..invite me and I'll bring one. ;)

Preheat oven to 325 degrees F. Grease and flour a 9 inch spring-form pan.

Sift together and set aside:

3 cups flour
3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

3 eggs
1 1/4 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

1 cup diced fresh mango

1 cup diced strawberries

Pour batter into the prepared spring-form pan. 

Cinnamon Crumble

1/2 cup flour

2 tbsp brown sugar

1/4 cup butter

1 tsp cinnamon

Using your hands, rub the butter through the other ingredients until the mixture holds together when pressed in your fist. Break off small pieces and cover the surface of the batter in the prepared spring-form pan.

Bake in a preheated 325 degree F oven for about 45 minutes or until a wooden skewer inserted into the center of the cake comes out clean.

Coconut Cashew Raisin Naan

 

This slightly sweet and nutty peshwari style naan is the perfect accompaniment to yesterday's recipe for Mango Chicken Curry . I just can't stop eating this stuff!

Filling

In a food processor pulse together:

1/2 cup unsweetened coconut

1/2 cup golden raisins

1/2 cup toasted cashews

Pulse together until the cashews and raisins are finely chopped but do not over process into a paste. It should still be crumbly. Any leftover filling can be stored in an airtight plastic container in the freezer until next time.

Naan Dough

Makes about 10 naan

 

1 envelope regular yeast
1 cup lukewarm water
1/4 cup + 1 teaspoon sugar
3/4 cup milk
1 beaten egg
2 teaspoons salt
4  cups bread flour (approximately)
1/4 cup melted butter

Dissolve 1 teaspoon sugar in 1 cup water and sprinkle the yeast over the surface. set aside for about 10 minutes until the yeast gets foamy.

Mix together 3 cups of the flour with the risen yeast and all of the remaining ingredients. Knead in enough flour to make a soft dough and continue to knead for 5 minutes after that. Cover and let rise in a warm, draft free spot for about an hour or so until the dough is at least double in size.

 

Knead the dough again for a few minutes before shaping the dough into golf ball sized pieces. Cover and let these rise for an additional 1/2 hour to 45 minutes. 

 

Heat a cast iron skillet or flat grill over medium heat. An electric pancake grill on high setting also works well. Alternatively, like those in the photo, these can be cooked directly on a gas or charcoal grill on low heat just like these flatbreads.

 

Roll the dough balls out to about 6 inch long oval shapes. Spoon about a rounded tablespoon or two of the filling on one half of the dough and fold over to cover. Pinch the edges together well to seal then gently roll out the naan again into 6 inch oval shapes, flipping them several times during the rolling out process. Cook each one in the unoiled skillet for a couple of minutes on each side until completely cooked through and lightly browned. You can brush them with butter as they come off the grill if you like. Hold the warm naan in a 150 degree oven as you cook the remaining flat breads.

Mango Chicken Curry

 

It's been a couple of days of heavy rain here in St. John's but I haven't abandoned the backyard grill completely; I managed yesterday to sneak out between the showers to grill some tandoori spiced chicken breasts which were used to make this incredibly flavorful Mango Chicken Curry. Like so many of the recipes I make, I borrow the elements I like best from several recipes for a dish to suit my own taste and I'd call this recipe one of the most successful results of that approach. Pureed mangoes form the base of the sauce upon which the complex flavors and textures get built. Exotically spicy, lightly sweet with an acidic touch and with added smokiness from the grilled chicken, this really is a well balanced complex flavor combination that is absolutely delicious. I served it with one of my very favorite peshwari naans that is stuffed with a thin layer of my own combination of chopped golden raisins, coconut and cashews. I think it is the perfect accompaniment to this outstanding curry. You can find the recipe for that naan here: http://rockrecipes.blogspot.com/2011/07/coconut-cashew-raisin-naan.html

Serves 6

6 boneless skinless chicken breasts (or a dozen boneless skinless chicken thighs)

3 tbsp tandoori masala

3 tbsp lime juice

1/2 tsp black pepper

1/2 tsp salt

3 tbsp peanut oil

Place all of the above ingredients in a large Ziploc bag and marinate in the fridge for about a half hour. Completely cook the chicken breasts on a gas or charcoal grill and set aside to rest for a few minutes before cutting the chicken into large cubes.

In a large saucepan or dutch oven saute together for just a couple of minutes until softened

4 cloves minced garlic

1  large finely chopped red onion

4 tbsp peanut oil

Add

2 or 3 large ripe mangoes, peeled, pitted and pureed

2 cups coconut milk

2 tbsp freshly grated ginger

2 tsp garam masala

1 tsp tandoori masala

1 tsp turmeric

1/2 tsp cinnamon

1/2 tsp ground cumin

1/4 tsp ground cloves

1/2 tsp ground cardemom

1 tbsp chili powder

1 tsp ground fennel seeds

1 tsp ground coriander seeds

3 tbsp lemon juice

3 tbsp brown sugar

1/2 tsp red curry powder 

1 tbsp ground fenugreek leaves (methi)

2 tbsp yellow curry powder

1 cup water

1 tsp salt

1 tsp balck pepper

Simmer together over low heat for about 20 minutes. Add the diced chicken to the sauce and simmer for an additional 5 minutes. Lastly add:

1 large roasted red sweet pepper, diced

1 large mango, diced

3 tbsp butter

Simmer for only a couple of minutes more to warm through the mango and peppers. Serve over steamed rice or with your favorite naan. Peshawari Naan with golden raisins, cashews and coconut is particularly good with this curry.

Grilled Tomato & Mozzarella Pizza

 

In the never ending quest to make as many different meals as possible on the summer grill as possible, one that we often make is grilled pizza which starts with grilled flat-breads and gets completely finished in a covered barbeque as well. In this simple recipe you will find a basic recipe and instructions that you can easily make endless variations by adding your own favorite ingredients. Grilled chicken with provolone or leftover steak and cheddar two of my favorites.we also often make these as appetizers at summer barbeques where we cut them in small wedges for delicious little finger foods to be served before the carnivorous feast.

In keeping with the fresh summer theme, the sauce here is a quick compote of vine ripened tomatoes and garlic that just bursts with fresh seasonal flavour. I like to finish these pizzas with a sprinkle of freshly grated Parmesan and some summer herbs from my garden like the basil shown in the photo. 

Pizza Dough

Makes sufficient about 6-8 individual flat-bread pizzas

4 cups flour
1/2 tsp instant rise yeast
1 & 1/2 cups lukewarm water
2 tsp sea salt

Place all ingredients in the bowl of a stand mixer equipped with a dough hook. Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes. Cover the dough and allow to rise for about an hour until about doubled in size. Turn the dough onto a floured surface and knead for another few minutes. Divide into 4-6 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 9 inch rounds or elongated flat-breads, whichever you fond easier.

Carefully place the dough pieces onto a preheated grill at low heat setting. When the dough begins to bubble and grill marks are on the bottom, about 2- 3 minute flip it and grill for another 1-2 minutes. Cool on a wire rack.

Quick Tomato Compote

2 cloves minced garlic
3 tbsp olive oil
4 large ripe tomatoes diced
1 tbsp brown sugar
3 tbsp balsamic vinegar
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking.
Spread the flat-breads with Quick Tomato Compote and top with shredded mozzarella.

Place the flat-breads back on the grill and if your grill has good heat control, keep it set to low and put the cover down for 3-5 minutes or until the cheese is fully melted. Alternatively, if your grill is a little fussy, you can turn off the burner/s on one side of the grill and place the prepared flat-breads on that side so they are not under direct heat. Close the cover again and cook until the cheese is melted. This method normally takes a little longer. Allow the flat-bread pizzas to cool for a few minutes before cutting and serving. A sprinkle of freshly grated Parmesan cheese and some chopped herbs make a nice addition after the pizzas are cooked and still hot.

Grilled Kung Pao Chicken Burgers

We practically live off the grill during the summer months and I am always inventing new ways to make a meal on the back deck. While I was making a quick batch of my favorite spicy Kung Pao Chicken it occurred to me to try to make it as a flat-bread burger. As regular readers of this blog will know, we also enjoy making flat-breads on the grill to enjoy with many barbeque meals, so they are once again used here to provide the bread for these delicious, simple and spicy sandwiches. You can find the recipe for those flat-breads here.

Serves 6

6 boneless skinless chicken breasts
1 large roasted red pepper, julienned
6 flatbreads
Kung Pao Grilling Sauce


Kung Pao Grilling Sauce

Saute together until the garlic is softened:

2 tablespoons peanut oil
4 cloves minced garlic

Add:

2 tablespoons peanut oil
1 tsp crushed chili sauce
1/4 cup rice wine
2 tbsp Hoisin sauce
2 tbsp Black Bean Sauce
3 tbsp brown sugar
1 tbsp fresh grated ginger root
1/2 tsp Chinese 5 spice powder
1 teaspoon sesame oil
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 cup orange juice
1/2 tsp freshly ground black pepper

Simmer together for only a few minutes until the sauce reaches a glaze like consistency. Allow to cool thoroughly. Can be stored in a mason jar in the refrigerator for up to 2 weeks.

Season the chicken breasts with salt and pepper and grill until completely cooked before glazing the breasts with the Kung Pao Sauce several times during the last few minutes of cooking time. Serve on warm flatbreads with the julienne roasted peppers.

Sticky Toffee Buttercream Frosting

 

I was feeling a little experimental after enjoying that Sticky Toffee Pudding last week and wanted to try a version of my favorite buttercream frosting with a similar toffee flavor. Never one to do dessert by half measures, I baked that same Sticky Toffee Pudding in two 9 inch cake pans in order to test this terrific frosting recipe. I personally loved this combination but it was very rich indeed, so small slices are quite enough to serve. I think cupcakes would also be a great way to showcase this recipe in small portions. Either way, the frosting is exceptionally delicious and would be great on Hummingbird Cake, Carrot Cake or just plain yellow cake. This is a frosting experiment that is definitely going to be used many times, I'm sure. I've also used chopped Skor bars to garnish the cake which was a delicious little addition to the dessert as well.

Sticky Toffee Buttercream Frosting

1 3/4 cups brown sugar, lightly packed
3 tbsp mollasses
3 tbsp golden syrup
2/3 cup water

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together to stiff peaks

6 egg whites at room temperature
¼ tsp cream of tartar
2 tsp vanilla extract

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

2 cups softened unsalted butter

Beat until smooth after each addition and continue beating until frosting thickens and somewhat resembles the consistency of stiffly whipped cream.

Breakfast Nachos

 

I have to admit that I've become extremely fond at breakfast time of the Quick Tomato Compote that was recently featured in a different brunch recipe on this blog and have been looking for other ways to enjoy this bright, fresh condiment in other breakfast ideas. This one is a different idea that is bound to be quite popular with the kids and uses that same fresh and tasty compote instead of salsa to make breakfast nachos. I have used flour tortillas here, lightly brushed with olive oil and then baked, which cuts down on the fat content of this terrific brunch. I've used a dusting of Parmesan cheese here but you could easily substitute some low fat mozza, cheddar or pepper jack cheese and if you prefer. Some crumbled bacon, sausage or roasted peppers would also make great additions too and although I prefer my eggs over-easy, my kids love scrambled eggs on them instead; lots of different combinations to try with this recipe idea.

Serves 2

2 ten inch flour tortillas

2 tbsp olive oil

Brush the tortillas on both sides with the olive oil and cut them into 8 wedges. Bake on a cookie sheet at 350 degrees for about 5-7 minutes at 350 degrees F until golden brown, turning them over half way through the cooking time.

Quick Tomato Compote

2 cloves minced garlic
3 tbsp olive oil
4 large ripe tomatoes diced
1 tbsp brown sugar
3 tbsp balsamic vinegar
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Top the baked tortillas with a dusting of Parmesan cheese and serve with the Quick Tomato Compote and fried or poached eggs.