I love things you can make that are visually stunning, tastes amazing and takes little or no effort to make. Like this Peach tart. It is gorgeous and people will rave about it and it takes just a few minutes to put together. I love it! All you need is a package of store bought puff pastry sheets (you can be a Martha Stewart and make your own, but why?) and some fresh ripe peaches and you’re golden. ANYBODY can make this. Literally the peach tart for dummies. Try it for your next get together and watch the rave reviews come in!
Peach Tart for Dummies
1 sheet puff pastry dough, defrosted
1/4 cup sugar
2 ripe peaches, thinly sliced
1/4 cup apricot jam
1 tsp water
Pre-heat oven to 400°F. Defrost puff pastry dough in the refrigerator. Take out one sheet and place on a silpat or parchment lined cookie sheet. No need to roll out. Pierce the puff pastry with a fork. Thinly slice two fresh large peaches and layer them in three rows on the puff pastry sheet leaving a half-inch clearance on all four sides. Sprinkle sugar on top of the peach slices. Bake for 30 minutes or until golden brown. Cool slightly. In a small microwave safe bowl heat apricot jam and water together for about 45 seconds. Brush over the peaches until shiny. Serve cooled.
There’s nothing tastier than a pork butt or shoulder roast slow cooked in a crockpot or in the oven. It’s one of those things that can cook in the background while you go about your business. I usually season my pork butt or shoulder with a rub of fresh garlic, sea salt, cumin, a little ground coffee and onion powder (with a little olive oil thrown in). I know you’re thinking ground coffee? What the heck? But it really is tasty. Not too much just a few teaspoons but it really amps up the other flavors. It’s a pretty basic rub down because I like to add other spices to the pulled pork later on to make different dishes out of the same piece of roast. A good size pork roast can yield BBQed pulled pork sandwiches, or tacos and burritos. I’ve even made pulled pork momos, tamales and potstickers. Who can go wrong with a well done pig?
This time I decided to make pork Empanadas out of the pulled pork. It was fast and worked well for a weekday dinner with a fresh slaw made with red cabbage. The leftovers are great for lunch the next day too. Everybody at your work will want some of your lunch as soon as you start heating it up. Guaranteed!
On a side note. Today, July 6th, I finally finished off the Master Cleanse. I was so excited to eat real food. I was thinking about it last night going to bed and dreaming up what I’d make for breakfast. I thought of eating these Empanadas but didn’t feel like that for breakfast. So, I decided to make an egg white frittata with caramelized onions and asparagus spears and fresh basil. I was super excited. I took two bites and couldn’t eat another thing. I got kind of nauseous. I guess I have to slow down and eat a few little things. Let my body catch up slowly. I ate only raw vegetables and fruits yesterday so today I should be able to ease into real food. We shall see. On the bright side, I do feel really, really good and I think I will try this again next year some time, maybe not for the whole 21 days though.
Pulled Pork Empanadas
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk (save the egg white for the egg wash)
1/3 cup ice water
1 tablespoon distilled white vinegar
Pulled Pork Filling:
1 1/2 pound of cooked, pulled pork
1/2 onion, diced
4 tbsp oil
2 garlic cloves, minced
1/2 bunch fresh cilantro, chipped
1 jalapeno, chopped
1 tsp cumin
1/4 cup water
egg white, beaten
1 tsp water
For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined, add butter and pulse a few times until it resembles coarse meal.
Mix together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, wrap with plastic wrap, and refrigerate for at least 1 hour before rolling out.
For the filling: Heat oil in a sauce pan and saute the onion, garlic and jalapeno together until onions are translucent and the garlic is flavorful. Add in cumin and water and simmer over low heat for about 3 minutes. Toss in cilantro leaves before turning off the heat.
Assembly: Roll out the Empanada dough into 5 – 6 inch circle (I was making a little larger ones because it was for dinner). Place 1/4 cup (or more if you want it fuller) of meat mixture on one end of the dough. Bring the other half over the meat mixture and using a fork crimp the edges. Place on a parchment lined cookie sheet. Whisk together egg white and water and brush each empanada. Bake at 400°F for 20 minutes or until golden brown.
There’s nothing like a refreshing and hearty dip on a hot summer day. I’m always looking for fun new ways of making salsas and dips that are not heavy and creamy. The Caribbean side of my family love eating Pigeon Peas. In fact it’s a staple of most Caribbean rice dishes. Pigeon peas are hard to find fresh here and I have to go to specialty stores to get the canned version. The closest cousin I have found to the Pigeon Pea is the Blackeyed Pea. I love the texture and mild flavor of Blackeyed Peas. The skin is not thick and it has an almost creamy mouth feel. Perfect for a salsa. I used canned Blackeyed Peas and canned Corn in this salsa. You can definitely use roasted fresh corn and pressure cook some Blackeyed peas. Since this was one of many items I was cooking yesterday, I decided to just go with the canned. It turned out great and saved me some time. With the fresh ingredients, you don’t really notice that the peas and corn are canned. The heat from the chilies are nicely balanced with the sweetness of the Mangoes. Paired with fresh home-made BIG tortilla chips as a scoop, this salsa is “da bomb”!
Blackeyed Pea and Corn Salsa
2 cans (14 oz) of Blackeyed Peas (rinsed and drained)
1 can (14 oz) sweet corn (rinsed and drained)
1 red bell pepper, diced
1/2 red onion, diced
1-2 Thai chilis, take the seeds out if you want it less spicy
1 jalapeno pepper, diced
1/2 bunch cilantro leaves, minced
15 or so green spanish olives, chopped
2 roma tomatoes, chopped
2 mangoes, diced
1/4 cup olive oil
zest and juice of one lime
1/2 cup pomegranate vinegar
fresh cracked pepper
1 tsp kosher salt
1/2 tsp dried oregano
1/2 tsp dried basil
2 tsp sugar or honey
In a large bowl place the washed and rinsed canned Blackeyed peas and corn. Add all fresh chopped ingredients and toss lightly. Mix together the dressing ingredients and pour over the dip and mix well. Cover and refrigerate at least an hour before serving. Great with large home made tortilla chips.
Homemade Tortilla Chips
12 inch uncooked (or cooked) flour tortilla chips
Oil for frying
Cut the tortillas into fourths and fry in oil until golden brown, drain over paper towels. Can be made a day ahead and stored in airtight container or zip lock bags before serving.
I’m still on my blueberry kick. I already made some scones so I decided to try some crumble bars. I wanted them to have a nice crust on the bottom, sort of like a lemon bar but have the moisture of a coffee cake and the crunch of a streusel topping all rolled into one. There are a huge variety of crumb bar recipes out there. I decided to combine some of the things I liked about a few of the old stand by recipes I had for cherry crumb bars and lemon bars to come up with this one. It turned out very nicely. I didn’t even have to add nuts to the top to give it the satisfying “crumb” texture, the blueberries kept their integrity without turning into a gooey sauce and the bottom crust was fantastic, holding it all together. This thing can be eaten as a bar, but I’m telling you it’s unparalleled with a scoop of good vanilla ice cream on top! (Or at least that’s what everyone else who ate them up told me. Only 4 more days to go on this cleanse…)
Blueberry Crumble Bars
3 cups all purpose flour
1 tsp baking powder
1 cup sugar
1 cup (2 sticks) unsalted butter, cold and cut into chunks
1 tsp vanilla
1/2 tsp salt
zest of one lemon
1/2 cup old fashioned rolled oats (save to add to the mixture later)
4 cups fresh blueberries
juice of one lemon
3 tbsp corn starch
1/2 cup sugar
Pre-heat oven to 375°F. Line a 9 x 13 pan with parchment paper or spray with cooking spray. In a bowl, mix together 1 cup sugar, flour, salt, lemon zest and baking powder. Using a pastry blender cut in the butter with the flour mixture until a crumbly mixture forms. Whisk egg and vanilla together and pour into the flour mixture and blend well. Mixture will be crumbly. Press half of the flour mixture into the bottom of the prepared 9 x 13 pan and bake for about 18 minutes.
In the meantime, add the rolled oats to the remaining flour mixture and set aside. In a medium bowl, mix the blueberries with lemon juice, corn starch and sugar, taking care not to smash any of the berries. Take the crust out of the oven, it should be a light brown color, spread the blueberry mixture evenly on top and sprinkle the flour/oat mixture on top of the blueberries. Return to the oven and bake an additional 40 minutes until golden brown on top and berries are nice and bubbly. Serve warm with vanilla ice cream or cool completely and cut into bars.