Surprise Tatin

I chose to make this Surprise Tatin because it represents my week perfectly. My week was full of surprises.  Injuries on bicycles, rashes, stuffed noses and sore throats, spilled milk, lost permission slips, last minute school projects, broken air conditioners, and broken bones.  It was just one surprise after another.

It seemed very fitting to make Ottolenghi's Surprise Tatin.  After all, you wouldn't expect potatoes to be the star of a tatin, would you? 

This is really a carb lover's type of dish.  Caramelized onions, oven-roasted tomatoes, sliced new potatoes, and slices of goat cheese get layered into a cake pan with a layer of puff pastry on top.  As the tatin bakes it becomes very caramelized.  The real magic happens when you invert the tatin onto a serving plate and reveal the dark caramel color.  This is a very comforting and savory tartin and calls for a crisp green salad on the side.  It's definitely perfect for those days when you just need the comfort of carbs!

Surprise Tatin

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

1-1/2 cups cherry tomatoes

2 tablespoons olive oil, plus extra for drizzling tomatoes

salt and black pepper

1 lb new potatoes (skin on)

1 large onion, thinly sliced

3 tablespoon sugar

2 teaspoon butter

3 oregano springs

5 ounces aged goat cheese, sliced

1 puff pastry sheet, rolled thinly

Preheat the oven to 275F.  Halve the tomatoes and place them skin-side down on a baking sheet.  Drizzle over some olive oil and sprinkle with salt and pepper.  Place in the oven to dry for 45 minutes.

Meanwhile, cook the potatoes in boiling salted water for 25 minutes.  Drain and let cool.  Trim off a bit of the top and bottom of each potato, then cut into 1-inch tick disks.

Saute the onion with the oil and some salt for about 10 minutes, or until golden brown.

Once you've prepared all the vegetables, brush a 9-inch cake pan with oil and line the bottom with a circle of parchment paper.  In a small pan cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel.  Pour the caramel evenly over the bottom.  Pick the oregano leaves, tear and scatter on the caramel.

Lay the potato slices close together, cut-side down, on the bottom of the pan.  Gently press onion and tomatoes into the gaps and sprinkle generously with salt and pepper.  Spread the slices of goat cheese evenly over the potatoes.  Cut a puff pastry disc that is 1 inch larger in diameter than the pan.  Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes inside the pan.  (At this stage you can chill the tart for up to 24 hours).

Preheat the oven to 400F.  Bake the tart for 25 minutes, then reduce the temperature to 350F and continue baking for 15 minutes, or until the pastry is thoroughly cooked.  Remove from the oven and let settle for 2 minutes only.  Hold an inverted plate firmly on top of the pan and carefully but briskly turn them over together, then lift off the pan.  Serve the tart hot or warm.  

 

 

Theme: Pies & Tarts

Braised Eggs with Lamb, Tahini & Sumac

This is a very satisfying and eye-pleasing meal that can be served family-style for breakfast, lunch, or dinner.  Ground lamb seasoned with harissa, spices, and a blend of nuts with four braised eggs nestled on top.  Once the eggs are done to your liking it's time to add all the toppings: charred cherry tomatoes, a thick and velvety tahini yogurt sauce, and a sprinkling of cilantro and sumac. If you like things spicy, go ahead and add a little harissa on top too.  Serve this with a little bread, pita bread would be best, and you're all set!

I think my favorite part of making this dish was the harissa, a spicy red chile paste common in North Africa.  It's a spicy blend of red pepper, red chile peppers, onion, garlic, lemon juice and spices that can be used to season so many dishes.  The harissa adds a really flavorful dose of heat to this recipe that is distinctive and so delicious. After tasting the harissa in this recipe I have grown to absolutely love it.  My jar of harissa is front and center in my refrigerator.  I've added the harissa to my standard meatloaf.  I've added it to eggs.  I added it to my spaghetti sauce.  Just this morning I added it to my breakfast burritos.  It's my new favorite condiment!  If you enjoy a very flavorful way to heat up your food then I encourage you to make a batch!

Braised Eggs with Lamb, Tahini & Sumac

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

1 tablespoon olive oil

1 large onion, finely chopped

6 cloves garlic, sliced thinly

1 pound of ground lamb

2 teaspoons sumac, plus extra to finish

1 teaspoon cumin

scant 1/2 cup toasted pistachios, crushed

7 tablespoons pine nuts

2 teaspoons harissa paste (recipe below)*

1 tablespoon finely chopped preserved lemon peel

1-1/2 cups cherry tomatoes or diced tomato

1/2 cup chicken stock

4 large eggs

1/4 cup pickled cilantro leaves or 1 tablespoon Zhoug

salt and pepper

Yogurt Sauce:

  scant 1/2 cup Greek yogurt

1 - 1/2 tablespoons tahini paste

2 tablespoons freshly squeezed lemon juice

1-2 tablespoons of water

Heat the olive oil over medium-high heat in a medium heavy bottomed frying pan for which you have a tight fitting lid (cast-iron would be great here).  Add the onion and garlic and saute for 6 minutes to soften and color a bit.  Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes.  Season with the sumac, cumin, 3/4 teaspoon salt, and some black pepper and cook for another minute.  Turn off the heat, stir in the nuts, harissa, and preserved lemon and set aside.

While the onion is cooking, heat a separate small cast-iron or other heavy pan over high heat.  Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside.  Set aside.  (I skipped this step with the tomatoes because I used regular chopped tomato).

Prepare the yogurt sauce by whisking together all the ingredients with a pinch of salt.  It needs to be thick and rich, but you may need to add a splash of water if it is stiff.  (I did have to add another tablespoon of water or so to thin out the sauce).

You can leave the meat, tomatoes, and sauce at this stage for up to an hour.  When you're ready to serve, reheat the meat, add the chicken stock, and bring to a boil.  Make 4 small wells in the mix and break an egg into each well.  Cover the pan and cook the eggs over low heat for 3 minutes.  Place the tomatoes on top, avoiding the yolks, cover again, and cook for 5 minutes, until the egg whites are cooked but the yolks are still runny.  (Be careful not to have the heat up to high or else the yolks will cook through).

Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac, and finish with the cilantro.  Serve at once.

Harissa

Adapted from Jersusalem

by Yotam Ottolenghi & Sami Tamimi

Makes 1 small jar/about 3/4 cup

1 red pepper (I used one roasted red pepper from a jar)

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon caraway seeds

1-1/2 tablespoon olive oil

1 small red onion, coarsely chopped (about 2/3 cup total)

3 cloves garlic, coarsely chopped

3 hot red chiles, seeded and coarsely chopped

1-1/2 teaspoon tomato paste

2 tablespoons freshly squeezed lemon juice 

1/2 teaspoon salt

Note: I didn't have a fresh red pepper so I used one roasted red pepper from a jar.  I would do this shortcut again just because I don't really care for roasting peppers and peeling the skin away.  I also used a combination of red onion and white onion, equal parts.  I also added a bit more lemon juice to the final product because I felt it needed that extra burst of bright flavor.

If using a fresh red pepper, place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft.  Transfer to a bowl, cover with plastic wrap, and allow to cool.  Peel the pepper and discard its skin and seeds.

Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes.  Remove them to a mortar and use a pestle to grind to a powder.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.

Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.  

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Theme: Pain the Town Red!

Rainbow Chard and Saffron Omelets

My husband and I just returned home from a very tasty trip to Mexico.  We enjoyed many delicious meals, but the thing we looked forward to most was breakfast.  Our resort had a phenomenal breakfast service.  All of the food was authentic, homemade, fresh, colorful, brimming with flavor, and very exciting.  My husband was a fan of their omelets.  Each morning he would have an omelet stuffed with beautiful bright red chorizo, sliced jalapenos, pico de gallo, and a very melty and delicious chihuahua cheese.  My personal favorite was the Red Chilaquiles topped with sliced red onion, crema, and queso asadero.  On the side I always had a serving a refried beans, the perfect combination with chilaquiles.  To wash it all down I drank the most amazing cantaloupe agua fresca.  Total heaven!

 

On the plane ride home we had a lengthy discussion about how much we were going to miss breakfast in Mexico.  We decided it was time to spice up our breakfast routine and add a little color and excitement to our mornings. These rainbow chard and saffron omelets are a real labor of love but they definitely fit the bill when it comes to shaking things up.

 

Herb-infused omelets are stuffed with colorful ribbons of rainbow chard, tiny saffron-kissed potato cubes, and a layer of cream cheese. The delicate omelet is filled with flavor from all the herbs, the filling is earthy and hearty, the cream cheese brings it all together, and the hint of saffron definitely adds a complexity that otherwise wouldn't be there.  I thought the filling would be the dominant flavor in this recipe but the paper thin omelet packs a lot of flavor with all those herbs. All in all, this dish has a very good balance and is very unique and delicious.

Rainbow Chard and Saffron Omelets

 Adapted from Plenty

by Yotam Ottolenghi

Serves 4

1 medium waxy potato, peeled and cut into 3/8-inch dice*

1 cup water

pinch of saffron threads

3/4 lb Swiss or Rainbow Chard (stalks and leaves), shredded

salt and pepper

2 tablespoons lemon juice

1 garlic clove,minced

5 eggs

1/4 cup milk

2/3 cup chopped herbs (tarragon, dill, parsley)*

about 4 teaspoons vegetable oil

1/2 cup cream cheese, room temperature OR creme fraiche, cold

*Note: I used a yukon gold potato

*Note: Use whatever combination of herbs you like.  I used parsley, baby dill, and chives

Put the potatoes, water and saffron in a large pan and bring to the boil.  Simmer for 4 minutes, then add the chard, minced garlic, and some salt and pepper.  Continue cooking, covered for 10 to 15 minutes, or until the potato is soft.  Drain out any excess liquid that is left in the pan.  Off the heat, add the lemon juice and garlic.  Leave to cool.  

Whisk together well the eggs, milk, herbs and some salt and pepper.  Pour 1 teaspoon of oil into a hot, 9-inch nonstick frying pan, then use one-quarter of the egg mix (about 1/4 cup each) to make a thin round omelete.  Transfer to paper towels.  Make three more omelets in the same way.   Leave to cool down.  Note:  I found it was easiest to use about 1 teaspoon of oil for each omelet.  I have an electric stove and set mine to about 3 or 4.  The omelets cooked very fast.

Divide the cold creme fraiche, or cream cheese, among the omelets, spreading it over one half of each.  Taste the chard mix and adjust the seasoning, then spread generously over the creme fraiche.  Fold each omelette over in half, then fold again to get a fan shape.  Allow the chard mix to show at the open side.  Arrange the omelets in a lightly oiled ovenproof dish or on a baking sheet.  (Keep in fridge if making ahead.)  When ready to serve, preheat the oven to 325F.  Place the omelets in the oven for 5 to 8 minutes, or until hot.  Serve at once. 

Yotam Ottolenghi's Shakshuka

Shakshuka is a North African breakfast and brunch specialty that showcases a beautiful array of veggies:  red and yellow bell peppers, onion, and tomatoes.  These veggies, along with a flavorful blend of spices and herbs, simmer away to create a perfectly spiced sauce that is vibrant in color.  This colorful sauce serves as a bed for poached eggs and can be served family-style or individually.  

This is a very impressive and welcoming dish that would be perfect for entertaining.  Not only is it pretty to look at it, but the sauce can also be made in advance.  In fact, I would encourage you to make the sauce in advance because the flavor actually improves with time.  The morning of your breakfast or brunch you simply reheat the sauce in a skillet (add a touch of water if it's too thick) and break a few eggs.  You'll have a very inviting dish in less than 10 minutes! 

As a bonus, this recipe is also quite healthy.  The original recipe did call for 3/4 cup olive oil, but I was able to reduce the oil down to 1/4 cup.  With the reduction, one cup of sauce with one egg is roughly 200 calories.  This means you shouldn't feel guilty about grabbing that piece of bread for dunking.  You are eating your veggies for breakfast after all!

Shakshuka

Adapted from Plenty

by Yotam Ottolenghi

Serves 8

1/2 teaspoon cumin seeds

1/4 cup olive or vegetable oil

2 large onions, sliced

2 red bell peppers, cut into 3/4-inch strips

2 yellow bell peppers, cut into 3/4-inch strips

4 teaspoons muscovado (or brown) sugar

2 bay leaves

6 thyme sprigs, leaves picked and chopped

2 tablespoons chopped parsley

2 tablespoons chopped cilantro, plus extra to garnish

6 ripe tomatoes (or two 14.5 ounce cans diced tomatoes)

1/2 teaspoon saffron threads

pinch of cayenne pepper 

salt and black pepper

up to 1-1/8 cups water

8 eggs

For Garnish: Various herbs (cilantro, parsley, etc.)
Feta Cheese
Preserved Lemon

Note:  The original recipe calls for 3/4 cup olive or vegetable oil, but I didn't find it necessary to add all that oil so I reduced it to 1/4 cup. Also, if tomatoes are not in season, go ahead and substitute 2 (14.5 ounce) cans diced or crushed tomatoes.

In a very large pan dry-roast the cumin seeds on high heat for 2 minutes.  Add the oil and onions and saute for 5 minutes.  Add the peppers, sugar and herbs and  continue cooking on high heat for 5 to 10 minutes to get a nice color.

Add the tomatoes, saffron, cayenne and some salt and pepper.  Reduce the heat to low and cook for 15 minutes.  During the cooking keep adding water so that the mix has a pasta sauce consistency.  Taste and adjust the seasoning.  It should be potent and flavorful.  You can prepare this mix well in advance.

Remove the bay leaves, then divide the pepper mix among four deep frying pans, each large enough to take a generous individual portion.  Place them on medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap.  Sprinkle with salt and cover the pans with lids.  Cook on a very gentle heat for 10 to 12 minutes, or until the eggs are set the way you like them.  Sprinkle with cilantro and serve. (Note: You can chose to make the sauce ahead and refrigerate it for later.  You can also serve family-style in one large skillet and/or serve individually as I have).

Below is a video of Yotam Ottolenghi making his recipe for Shakshuka.  

If you're interested in cooking the recipes of Yotam Ottolenghi please visit I Heart Cooking Clubs for more details.

French Fridays with Dorie: Gérard's Mustard Tart

I shake my head as I walk in the store and see all sorts of tart pans. It's not going to be an easy decision. Big, little, individual, circular, rectangular, traditional and nonstick. Thank God I'm by myself because I know I'll be standing there forever.

My eye immediately goes to the gorgeous, elongated, rectangular tart pans screaming for beautiful fillings. I imagine sweet and savory versions gracing my table. It's the one that I really want and I'd love to have it. Out of the corner of my eye, I spy those terribly cute individual tart pans. Why do they have to be so petite and cute? The girl in me wants them. They're so adorable. Visions of brunch with the girls oohing and aahing over my cute individual tarts run through my mind. The Mom in me sets them down and returns to reality. Brunch with the girls...I must be dreaming. I pick up the standard, traditional and circular tart pan. I've picked it up before. I know it's the one I should buy, but nothing about it excites me. Sure, it's pretty, but it's really just your everyday tart pan. I know I'll appreciate it, but I won't admire it in the same way I admired the others.

In the back of my mind I realize that there's some symbolism involved in my decision. I'm equating those tart pans to my life. On one hand, being a housewife is a wonderful thing and for the most part I do enjoy it. On the other hand, it can be rather mundane and monotonous, each day running into the next without much change. That traditional circular tart pan reminds me of everyday. Predictable, standard, reliable, even boring at times. Over the years, I've picked up that tart pan several times and I always put it back. I just couldn't give in to it. This, my friends, is the sole reason that I've never made a tart before.

A couple of days ago, I bit the bullet and bought the traditional tart pan. I didn't give myself time to think about all my issues. I was in a hurry. When I brought it home everyone asked me what I bought and I replied "nothing". I set it on the counter and it sat there for days, staring at me. No one asked me about it.

When Thursday rolled around I knew I better face it. It was time to start my Mustard Tart for French Fridays with Dorie. The tart dough requires chilling time, therefore I wanted to make the dough the day before. This morning I got out all the ingredients for the tart: tart dough, steamed carrots and leeks, eggs, cream and two different types of mustard. Simple, but beautiful ingredients.

I partially baked the tart dough. Once cooled, I poured the egg, cream, and mustard mixture into the tart. As I was artfully arranging the steamed carrot and leek batons, I was in awe. This simple, traditional, everyday tart pan was turning into something absolutely beautiful! I knew instantly that it would be something I would be proud of!

When I opened up the oven I was ecstatic with the results. A perfectly golden crust. A beautifully colored tart. The wonderful, light scent of mustard, one of my favorite things. It was beautiful, colorful, and exciting. I looked at my first tart with admiration. I took a bite and fell in love with it. Nope, nothing everyday or mundane with this tart! It was fresh, fragrant and exciting in every way.

Restaurant Review: Holly Hill Inn

Holly Hill Inn
426 North Winter Street
Midway, Kentucky 40347
859-846-4732

Holly Hill Inn is a charming restaurant in the middle of Bluegrass Horse Country. The old inn was built circa 1845 and is set in the most romantic countryside with with lots of low-hanging trees and beautiful gardens. The owners, Chris and Ouita Michel purchased the inn back in 2001. Holly Hill Inn has been a Kentucky treasure since it's opening. Chef Ouita has been featured in Southern Living Magazine and just this year she was up for a James Beard Award in the category of Best Chef Southeast. Her husband, Chris, has garnered the Wine Spectator Award of Excellence every year since 2002. The New York Times called Holly Hill Inn "a gem of a restaurant".

I had the opportunity to meet Chef Ouita a couple years ago during a cooking class at Williams-Sonoma. She prepared an exquisite meal for us in which everything was prepared to perfection. It was as if everything she touched turned to gold. When she told us about her restaurant, Holly Hill Inn, I knew right away that I wanted to go. For almost five years I have been wanting to go to Holly Hill Inn and I finally got around to it earlier today. I took my daughter to Sunday Brunch at Holly Hill Inn to celebrate her upcoming year as a 4th grader. We were happy to leave the boys at home!

Sunday Brunch is from 11-2 every Sunday. Full bar and wine list is available after 1pm. A three-course brunch for adults is $16 and children under 10 are between $6-8. Appetizers are available at an extra cost.

There is seating both outside and inside.

Menu options for brunch include: Eggs Benedict; Eggs Sardou; Greek Omelette; Lisa's Famous Shrimp and Grits; and Trout Meuniere and a few others.

We did not have a reservation, so we were lucky to get a seat inside. I think next time I would prefer to sit outdoors.

Each table receives a basket with the cutest little mini biscuits, about the size of a half dollar, and mini cornbread muffins. I think those little mini biscuits were the best I've ever had. They were super fluffy and light. I would have loved to take some of them home. My daughter and I gobbled them up happily.

For my first course, I chose the Chilled Watermelon Soup. I've never had a cold fruit soup before and was anxious to try it. I expected to love it, but wasn't a big fan. I think the soup had some wine mixed in, but there was something in the finish that reminded me of vinegar. It was really throwing me off.

For my entree, I ordered Lisa's Famous Shrimp and Grits, sautéed shrimp in Crystal-and-butter pan sauce with Weisenberger cheese grits. The entree also came with a side of green beans. I have been craving shrimp something fierce and was so happy to have such a wonderful plate of shrimp and grits. The cheese grits were creamy and thick, the shrimp were flavorful with just the right amount of heat and the Crystal and butter pan sauce was to die for!

For dessert, I ordered the Lemon Basil Pound Cake with Whipped Cream and Blackberries. There was quite a bit of basil in the pound cake. I noticed that there were little holes in the cake where maybe a basil simple syrup had been poured on top of the pound cake. I love basil, but I'm gonna have to say that it was a little overpowering.

I much preferred my daughter's dessert, Peach Sorbet. Not only was it a gorgeous color, but it was light and refreshing with little teensy weensy pieces of peaches. Had it been available on the adult menu I probably would've have ordered it in place of my dessert.

All in all, I would give Holly Hill Inn mixed reviews. I loved the gorgeous setting and the staff really goes out of there way to make sure you're taken care of. My daughter loved her entree, buttered orzo with a side of green beans (not pictured). I loved the mini biscuits as well as my Shrimp and Grits. However, my soup and dessert were a little lackluster. I was hoping to walk away 100% wowed with Holly Hill Inn, but I'm sad to say that isn't the case. I much prefer Chris and Ouita Michel's other establishment Wallace Station (recently on the Food Network's Diners, Drive-In's and Dives). See my review for Wallace Station HERE.

What about you? Have you ever really wanted to love a place and left a little underwhelmed?

And, if you happen to be local and have dined at Holly Hill Inn I would love to hear about your dining experience. I believe every place deserves a second chance!