Summer Berry Tart

Posted by: Maggie

Look at me actually posting something seasonal, and appropriate for the upcoming 4th of July holiday! I always seem to have the worst timing when it comes to recipes I make, and I always want things like pumpkin at totally inopportune and unseasonal times (umm...like now. It's hot here and I'm craving fall.)

I have to put my desire for fall aside for now, because berries are so gosh darn delicious in the summer that they almost make this disgustingly hot season worthwhile. I do not like summer at all. I just despise the heat and humidity, and all the people who tell me that my hair "doesn't look that bad" when it frizzes so much that I look like Art Garfunkel's long lost sister. The only thing I like about this season is that berries aren't sour and disgusting in June, July, and August like they are the rest of the year.  Strawberries, blueberries, blackberries, and raspberries are my favorite fruits, and I usually eat them all before I have a chance to bake with them. 

Come on, look how pretty? Who wouldn't scarf all these down before making dessert? These practically are a dessert! (As you can tell from the pic below I originally planned to use strawberries on the tart too, but changed my mind and just ate them!)

Inhale all the berries you want for the next couple months, but make sure you set aside a small stash to make this tart. It was one of those desserts that I didn't have high expectations for - I just thought it would be something for Jeff and I to snack on - and it totally blew both of us away. We may have polished off the whole tart in two days. It's fruit, so it's ok. 

Here's what you'll need:

Flour for your work surface

1 sheet frozen puff pastry, thawed

1 egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

1/4 cup heavy cream

1/2 teaspoon grated lemon zest 

3 tablespoons powdered sugar, divided

A combination of blueberries and raspberries (blackberries and strawberries would also be great!) I didn't measure the fruit, just eyeball it according to your own tastes.

Preheat the oven to 375 degrees. On a lightly floured surface, slightly roll out puff pastry sheet, and transfer it to a parchment lined baking sheet. Gently score a 1 inch border around the edge of the puff pastry with a knife, being careful not to cut all the way through. Brush beaten egg on the border you've created, and sprinkle with granulated sugar. Bake until golden and puffed, about 18-22 minutes.

Using the tip of a knife, gently re-score the border of your puff pastry without cutting through. Gently flatten the center of the pastry sheet. Cool at room temperature for about 20 minutes. 

While cooling, make the cream cheese mixture. Beat the cream cheese with an electric mixer until smooth. Add the heavy cream, lemon zest, and 2 tablespoons powdered sugar, and beat again until smooth. Spread the mixture in the middle of the cooled pastry sheet. 

Arrange your fruit in desired pattern, and sprinkle with the remaining powdered sugar. Store leftovers (if there are any!) in the fridge.

Source: Real Simple

Mexican Quinoa

Posted by: Annie

I am a complete creature of habit when it comes to my food. Typically I eat the same thing for breakfast and lunch, and then decide on one thing to eat for dinner Monday through Thursday. Very, very boring for a food blogger, I know. In the winter I was constantly making black bean soup. I would make a pot on Sunday and eat it every night for dinner during the work week. Lately, I have not been in a black bean soup mood (maybe it is the 90 degree days we have been having here in Philly! Yuck!), but I think this Mexican Quinoa will be my summer replacement for black bean soup! 

1 cup dry quinoa, rinsed

2 tbsp olive oil, divided

1 large white onion

10 medium crimini mushrooms, diced

1 can black beans, rinsed and drained

1 pint cherry tomatoes, halved (I could only find grape tomatoes!)

2 small avocados, peeled and diced

2 tbsp lime juice

Salt to taste

Cook quinoa on the stovetop by adding one cup dry quinoa to 1 and ¾ cups water. Cover and simmer for twenty minutes, until cooked and all the water from the pot has evaporated. Add 1 tablespoon olive oil.

While the quinoa is cooking dice the onions and mushrooms and sauté over medium heat in one tablespoon olive oil. Heat until lightly browned and the moisture has been cooked from the mushrooms.

Add the cooked quinoa and black beans to the pan with the mushrooms and onions, stir, and heat through.

Add two tablespoons lime juice and lower the heat. Mix in the tomatoes and avocado. I served mine with a dollop of low-fat sour-cream and hot sauce!

Source: Daily Garnish

Overnight French Toast Casserole

Posted by: Maggie

So, I've been gone for awhile with no explanation. Sorry. Or should I say...lo siento?

I'm leaving for a work trip to Lima, Peru bright and early tomorrow morning - a trip which is a result of a couple weeks of insane hours at work, and very, very little cooking. While most of the trip will be spent working, I'm super excited to have ceviche and pisco sours somewhere other than the Latin American bar across the street from my office!

Annie was in town visiting last weekend (we went to see the Glee tour!) and I made this french toast casserole for our breakfast one morning. It was obviously way too much food for the both of us, but it would be excellent if you're hosting brunch and don't want to stand over the stove all morning flipping pancakes for people.

Back with more recipes (and pictures of my trip!) soon!

For the French Toast:

1 loaf crusty sourdough or french bread
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla extract

For the Topping:

1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
nutmeg, to taste (optional)
1/4 teaspoon salt
1 stick cold butter, cut into small pieces

Grease a 9x13 glass pan with butter. Tear your bread into small pieces, and place evenly in pan. Beat together eggs, milk, heavy cream, sugar, and vanilla, and pour mixture evenly over bread. Cover, and refrigerate overnight.

You can make the topping at night and refrigerate separately from the casserole, or mix it together in the morning. To make the topping, mix all the dry ingredients together. Add butter pieces, and using a pastry blender or 2 knives mix together until it resembles coarse crumbs.

When it is time to bake the casserole, sprinkle topping over bread mixture, and bake at 350 for 45 minutes. Serve immediately with maple syrup.

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Source: The Pioneer Woman