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Posts Tagged ‘rustic’

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There’s no rhyme or reason behind some compulsions. Take the tart above. I bought some rhubarb and wanted to make something other than the hackneyed strawberry-rhubarb pie, so one night I chopped up the stuff into a saucepan and stewed it down with a little brown sugar until it softened. Made Martha Stewart’s vanilla pudding and set it to cool in the fridge. Then made pie dough, pushed bits of it into brioche pans to make cute little tarts, and blind baked them.

When they cooled, I loaded them up with the pudding and rhubarb. Start to finish was about an hour. Righteous breakfast for the next few days. But the weirdest thing was that I didn’t really have a plan; I just knew the type of flavors and textures I wanted to taste that day. So I sort of walked around the kitchen until I got them.

(An aside: a friend’s son saw the above picture posted on Facebook, said his wife loves rhubarb without strawberries, and would I make a full-sized pie for them for that weekend? Well, yeah. Pucker up, buttercup. They dug it.)

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It happened again earlier this week, this freaky burst of inspiration, and this time with strawberries. For eve’s apple newbie types: I’m a born harvester. Why I don’t know;  I didn’t grow up on or near a farm, so it’s one for the ages. I’ve talked about my craziness for picking stuff, like here and here and also here. Hang tight for more; it’s inevitable, lucky you.

So here’s me going strawberrying twice this week since it’s a short season, and in New Jersey you never know when rain will wipe them all out in a crimson tide o’er the land.

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Loves me a mutant strawberry.

I decided to make a free form, small rustic tart and fill it with sweetened ricotta and berries. Another first. Cooked the fruit down* with brown sugar again, since it’s a little weird versus regular white sugar, and I was in a weird mood again, and it worked with the rhubarb, so etc.

Brushed an egg wash on the dough and sprinkled it with white sugar (brown would have melted or burned) and blind baked that little dude. When it cooled I topped it with my ricotta + a bit of sugar (this is the traditional filling for cannoli, by the way. It is not pudding, nor icing. Gah to the preceding.) I made the ricotta by putting two quarts of milk into a heavy-bottomed pan with 1/4 cup of fresh lemon juice. I brought it to 200 degrees F on low heat. Takes about an hour. It’ll curdle. It’s supposed to. Then I put a lid on it and sat it in a cold oven overnight.

The next day (or 6 hours later, whichever comes first), I put some cheesecloth in another pot with some ends hanging over, and I rubber banded it to the pot.** Then I poured the cheesy goo into it and stuck it into the fridge. Do this, and a few hours later most of the whey will have drained out, and you will have ricotta.***

The happiest part of this: you spent WAY bloody less than buying it at a store, it’s almost no effort, you know precisely what’s in it, and you can use any percentage of milk fat. I am a 1% fan, so that’s what I use. But you can use anything, even skim.

Here’s Mr. Purty. I cut it into three long slabs, and it killed. Making another one tonight.

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I always freeze some strawberries for use later, sliced and very lightly sugared. Many think the inside of a strawberry is white, and that’s because most supermarkets buy them before they ever had the chance to ripen. They’re flavorless, just to tempt us further. Ripe strawberries, right off the field, are red—clear through the middle.

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Like this.

It’s a delirious luxury to buy strawberries you picked yourself, when you can choose the perfect degree of ripeness and flavor; and having them be small, sweet, and organic are major plusses. Christian Louboutin shoes aren’t my bag. A girl needs some luxuries.

Just now hit by the wacky idea lightning again, halfway through prepping more strawberries for jam. It would be wild to make a spread by mixing the jam into melted bittersweet chocolate and milk. Right?

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*I have a reader in Athens who doesn’t say ‘stewed’ or ‘cooked down;’ she says ‘melted’. I love that. Hi Katerina! 🙂

** Can you tell I was classically trained? No? You’re perceptive.

*** If you have a pig handy, they love whey poured into their slop. Just a tip. Charlotte’s Web says so, and we can believe anything it says.

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