Mustard-Cauliflower Tart

Posted on May 6, 2012 by Kathy

I’m getting back to that point in the year where I over-commit myself. That point where I a things like, oh you need a blog post by thus and such a date – of COURSE I CAN DO IT. Then I forget. Or the product I’m reviewing/creating a recipe for arrives in the mail and I’ve totally forgotten what it’s for and the original, magical, wonderful recipe I had planned for said item goes out the window and something entirely new shows up on the table instead. I’m not saying this is uncommon, actually just the opposite – it happens ALL THE TIME. Not because I miss deadlines, though that sometimes happens too, but because I forget to write down my brilliant idea to creatively use whatever I’ve been thinking on. I’ve been getting better, at least a bit – now I email myself or write stuff down on random scraps of paper when I come up with them. I mention this craziness to point out that I am entirely fallible (but don’t tell Kaylee), and because of this last night’s dinner was a cauliflower tart as opposed to the initial goat cheese cheesecake I came up with.

So here we are now. Cauliflower tart and not a goat cheese cheesecake. The cheesecake would have had a pretzel crust and a mustard drizzle. It would have been ultra rich and delicious. But then I did some research – apparently goat cheese cheesecake is bizarre, a little too rich and more like a spreadable warm cheese than anything else. So I came up with something else – this tart. This tart was delicious it was layers of perfect flavor – from the mustard infused tart crust to the maple glazed caramelized onions to the crispy swiss cheese browned and bubbling on the top.

I plotted this tart after a tweet from Stonewall Kitchen saying they were conducting a blogger contest using their mustards. I immediately tweeted them my interest. I asked for the Maine Maple Champagne mustard – as a Maine kid I gravitated to this because it brought me back to my love of Maine, my love of maple, and, of course, my love of mustard.

Mustard and Cauliflower Tart

Note: This tart is my own creation though the idea is a morphing of one from Epicurious.

For the Crust:

1/3 cup butter, cold
1 cup flour
1 Tbs Stonewall Kitchen Maine Maple Champagne Mustard
2-3 Tbs Ice water

For the Tart:

3 Tbs Stonewall Kitchen Maine Maple Champagne Mustard, separated
1 medium onion, sliced into thin half moons
2 Tbs butter
1 Tbs good maple syrup (I like grade be best)
1 half head of cauliflower, cut into 1 inch florets
1 1/2 cup of shredded swiss cheese
2 eggs

In the bowl of a food processor combine the flour and butter. Use the pulse feature and blend 3-4 times. You should be able to see the butter bits in the flour.
Add the tablespoon of mustard to the butter/flour mixture in the food processor, pulse this for a minute until fully incorporated.
Add water, one tablespoon at a time until the dough just starts to come together.
Roll the dough out so it will cover the bottom and sides of a removable bottom tart pan and then line the pan.
Melt the butter in skillet over medium heat.
Gently spread the onions out in as thin a layer as possible over the melted butter in the skillet. Allow the onions to sweat over medium heat until they are translucent (about a minute).
Drizzle the syrup over the onions and allow them to caramelize slowly over a 15-20 minute period, stirring every few minutes.
While the onions cook preheat your oven to 350 degrees farenheit.
spread 2 Tbs of mustard on the bottom of the tart.
Once the onions are fully caramelized spread them over the mustard slicked tart evenly.
Place the pieces of cauliflower over the tart in a single layer until the onions are covered – this takes about half a head of cauliflower, though you could use more if you liked. Sprinkle the whole thing with the shredded Swiss cheese.
In a small bowl combine the eggs and remaining tablespoon of mustard. Blend this with a fork, like making scrambled eggs. Pour the egg/mustard mix over the whole tart as evenly as possible (you should get a good swirl).
Bake the tart for 35-40 minutes, until the cheese is brown and bubbly and the crust if golden on the edges.
Serve the tart with a light salad and a drizzle of mustard.
Enjoy!

I was given this mustard to create a recipe with for Stonewall Kitchen. All opinions listed here are my own.

Taste of the Nation

Posted on April 27, 2012 by Kathy

I grew up in a very small, very poor town. This meant that I frequently saw kids I knew hungry and in need of a good meal. It also meant that I saw the kids that came to school with a lunchable everyday as kids to be envied. I was a kid on that cusp growing up – I was never hungry but I was never the kid with the Lunchable and Capri Sun in my bag either. I was one of the kids who got lunch for free but never mentioned it.

Over the past couple of years I have seen many people that either went to Taste of the Nation or were telling their story of childhood hunger to raise money for Share our Strength. Being a food blogger means my world revolves around food, which means I take it for granted quite frequently that I always have food – whether it be a PR dinner or a press pass to a grand tasting event, I tend to luck out. So it was that I found myself at Taste of the Nation – taking the No Kid hungry pledge and sampling gourmet fare from all over Boston and it’s suburbs.

Going to events like this as “Press” can be a bit overwhelming – you show up looking nice but then have a garish camera dangling off your arm or else ther’s an awkward bag to hold said camera. And of course there’s the fact that you are probably wandering around this crowded space with a friend (or two). And that you have to make said friend be patient and NOT EAT THE DELICIOUS FOOD while you photograph it and make sure you got just the right shot while hoping that it stays warm. It’s tricky. Also its a matter of pacing yourself. We started the night out right – sleeping baby and quiet sips and nibbles in the VIP area (a Privateer cocktail (created by John – the head bartender for Drink), a glass of champagne, and some raw oysters with mignonette). Then we wandered “farther afield” into the greater tastings – as our tiny companion woke up we wandered, attempting to pace ourselves while still stuffing our faces.

The highlights of the night:
-The Korean BBQ Pork Sloppy Joe at Myers and Chang (How have I now gotten over here yet?!?)
–Turkey Shore Distilleries Ipswich Rum, both in cocktail form and straight-up delicious! I need their spiced rum in my life full time please.
–Citizen Public House’s Ice Luge which shot a perfectly created Strawberry Cobbler cocktail into a glass for me. Swoon. Their crispy fried pigs ear was quite good as well!
–Trina’s Tomato Soup and Grilled Cheese, comfort food to the MAX.
-And Glutenus Minimus‘ Gluten Free Maple Bacon Cupcake – it may have been my favorite bite of the evening.

And, of course, running into some of my internet favorites – among them Brian, Bianca, David, and Pam.

Attending Taste of the Nation was definitely the highlight of last week for me – and it reminded me to be appreciative that I am not food insecure. It also reminded me to be more food conscious.

I attended this event free of charge on a press pass but all of the opinions listed here are my own. Thanks to all the chefs for a wonderful evening.

A little food for thought.

Rosemary-Asiago Shortbread

Posted on April 21, 2012 by Kathy

I’m a sucker for savory-sweet combinations – so when my Boston Organics box arrived last Thursday and had a clamshell container of rosemary inside I did a little jump of joy. See, I’d been thinking about a savory shortbread for quite awhile after an accidental tweet to the fantastic Shelby saying I owed her some parmesan shortbread. I meant to say parmesan crackers but that accidental tweet started my cooking brain going. There was a salty-sweet cookie that sounded swoon-worthy and it lingered. I started to fantasize about this cookie and spent a lot of baking time playing with it.

Then I tried the Lark’s fine foods Rosemary Shortbread – I ate an entire package of these cookies in a sitting. I would say oops to that lapse in common sense, but I don’t regret it – they were luxurious and decadent with a perfect crumb. Here’s the thing – I am not typically a fan of shortbread in any form. I find it bland and lackluster most of the time. But, this shortbread – the Lark’s and my own are perfect. They are a little sandy and offer just the right amount of sweetness to keep you eating them.

I am hopelessly in love with these cookies, and everyone I’ve shared them with (aside from BF, because he’s not the biggest rosemary fan) has felt similarly. These are rich without being overly so, they are sweet without being cloying, and the rosemary is such an unexpected burst of flavor you really just want to keep eating them until they are all gone.

Rosemary-Asiago Shortbread

Note: This recipe is an odd Frankenstein’s Monster of at least three that I’ve had kicking around my apartment for a while. I’m now fiercely attached to it though and will probably continue to use the base for all of my shortbread needs.

1/2 cup grated asiago or parmesan cheese
3-4 Tbs rosemary leaves removed from the stem, more rosemary is a stronger flavor – I prefer more, BF prefers none
1- 1 1/2 Tbs maple syrup
1/2 cup dark brown sugar
1 cup butter
2 cups flour
1/2 tsp baking powder

In a small saucepan over medium-low heat, melt the butter and gently swirl it around until it becomes a light brown and smells nutty. DO NOT WALK AWAY FROM THIS BUTTER AT ANY TIME. The butter will burn if you do that, because it’s an evil thing that wants you to waste more butter.
Set the browned butter aside to cool slightly.
Add the cheese, rosemary, brown sugar, and maple syrup to the bowl of a food processor, pulse or run this until it resembles wet sand – about fifteen pulses or 45 seconds of steady speed.
Add the butter to the food processor and allow it to fully absorb into the sugar mixture (this should only take a couple of seconds).
Add the flour and baking soda and pulse until just combined. The mixture will look like loose pie dough.
Wrap the dough in plastic wrap (a couple layers are better, I find) and chill it in the fridge for half an hour to an hour.
Separate the chilled dough in half.
Press each half of dough into a 9-inch round cake pan. You may need to crumble the dough up then press it back in tightly. Don’t worry, you won’t hurt it. I usually use a piece of parchment and a ball jar to smooth mine out so it’s even.
Press the edges of the dough down with a fork, so there are little lines all around (this is my favorite part).
Bake the shortbread at 325 for 20-25 minutes; the edges will be a light golden brown and they will smell amazing.
When the shortbread is done, remove it from the oven and immediately flip it out onto a cutting board. Cut this into wedges while it is still warm. If you don’t cut the cookie while it is still warm it will turn to crumbs when you try to cut it later. THIS IS YOUR WARNING.
Eat this with tea on a sunny porch. You will love it. I promise.

Cheddar-Beer Mac and Cheese

Posted on March 31, 2012 by Kathy

I love comfort foods – mac and cheese, beef stew, chicken soup, anything slightly salty and full of butter. I tend to reach for them when I’m having a bad day or just because. I turn to comfort foods in times of celebration or when I’m in need of comfort. This mac and cheese is no different. It’s something I have been perfecting for about two years. Tweaks and modifications have led to a perfect mac and cheese – one with body that isn’t too rich. This particular flavor combination comes from my love of Saus’s cheddar duvel sauce. Though, it’s evolved from there. Something that started with cheddar and beer became more – I added mustard, I experimented with different beers – stout, reds, i.p.a.s, lagers, you name it I probably tried it in this mac and cheese. I made this particular mac shortly before St Patrick’s day so I had a nice Harpoon Celtic Red around, and it was (and is) my favorite.

I make macaroni and cheese pretty regularly – pasta, milk, and cheese are ingredients I always have on hand so it makes a quick meal pretty much any night of the week. I think that’s one of my favorite things about mac and cheese. It will work with most any cheese and will accept any additions. It’s always familiar and different, which I love. But this mac and cheese is a special one; BF and I use it to celebrate – jobs, raises, pretty much anything positive in our lives means I make this mac and cheese. The beer makes it rich and the mustard adds a great sharp flavor. Also – the benefit of being able to drink a beer while you’re cooking is AWESOME.

There’s something so comforting about that beer at the end of the day, and pairing it with cheese and mustard basically makes it a much more filling pretzel. And we all know how I feel about those.

Cheddar-Beer Mac and Cheese

Adapted from the Betty Crocker Cookbook, though at this point it’s really all my own. I also crisped a handful of homemade bacon lardons to add to mine, but that’s totally optional.

2 Tbs butter
2 Tbs flour
2 cups whole milk
1 1/2 cups grated cheddar cheese (sharper=richer)
2-3 Tbs spicy mustard (I use Gulden’s, because it’s what I typically have on hand but your favorite will work just as well)
1 cup beer (lighter is better, this isn’t great with stout)
1 lb pasta, cooked to a bit less than al dente (I like a curly tube pasta, like cellantani or campanelle because they hold a lot of sauce and their shape)
1/2 cup panko bread crumbs
2-3 Tbs melted butter
1 tsp crushed mustard seed (optional)
salt and pepper, to taste

Preheat your oven to 350 and oil a large ovenproof bowl.
In a medium, heavy bottomed pot over medium heat melt the butter and mix in the flour until it becomes a paste. This is a basic roux and can be used for thickening in lots of ways.
Add the milk to the roux and let it come to a simmer. Remove the pan from the heat. Add the cheese and stir to melt. The sauce will be quite thick.
Stir the mustard into the cheese sauce. Gently add the beer, if the bottle is fresh it will be quite foamy. The sauce may slightly curdle at this point – don’t worry. Keep stirring and it’ll come back together.
Add the cheese sauce to the cooked pasta and stir well. Pour the cheesy pasta into the oiled bowl
Mix the panko crumbs, melted butter, and crushed mustard seed together. Spread the crumbs evenly over the cheesy pasta.
Bake the mac and cheese for 30-40 mins, until the panko is crispy and lightly browned.
Remove the mac and cheese from the oven and allow it to cool for 5-10 mins before eating.
Enjoy with a beer!

Dinner Right Around the Corner

Posted on March 25, 2012 by Kathy

As most of you know, I live in a suburb of Boston known as Watertown and I love it. I’ve been living here for about three and a half years and the longer I live here the less I want to leave. From small family businesses to well traveled streets where I feel safe walking home after a midnight showing of The Hunger Games Watertown has welcomed me and I love it.

I love the family of eveything here. From my favorite market, Arax, to my new favorite restaurant, Maximos, Watertown is all about family. Maximo’s is rapidly becoming the place I order from for delivery when I don’t want pizza. They have it all, from garlicky bruschetta to fantastic salads and marvelous burritos they produce delicious food that is unique and inexpensive. Upon first glance the menu seems a bit all over the place but after talking to Betsy and Phil about it I learned that they just wanted to serve what they make for themselves at home.