So a friend and I decided to go to a local Mexican restaurant late one Sunday night. He swore they had the best Tres Leches cake around. And they did. It didn’t matter that I had no comparison for reference, the dessert was god damn delicious. Fast forward a few months and I was craving the sweet milk filled airy cake bubbles and whipped cream topping. Determined to sink my teeth into a piece as soon as possible, I set out to recreate it and thankfully, came across Alton Brown’s recipe below.

This recipe is super straightforward but has incredible results so do yourself a favor and try it out!

Alton Brown’s Tres Leches Cake

Mushroom & Gruyere Tart

Sometimes people get so hung up on names, titles, making sure things fit the mold and are “correct” that they forget to realize what’s actually important.

My Sunday started off well, I strolled the green market, chugging my large coffee, and stumbled across incredible Crimini mushrooms.  My mind immediately decided that a perfect mushroom and cheese tart would be in order.  Little did I know that in a few hours, back at home, this decision would send me in a frantic  Google search on the difference between a tart and a pie and, oh quiche! Ok, I am sure the copious amount of caffeine didn’t help my compulsion, either.

1 hour, 8 browser windows and two crossed eyes later I realized that there probably was no way I would received a definitive answer.

“It’s the dough you use!”

“No, it’s about the type of pan you bake it in”

“A pie a sweet and is only baked on Wednesdays.”

So this had me thinking, doesn’t really matter what we call things?  If I want to call it a tart, I’ll call it a tart – who is going to stop me!

Whether it’s food or in life, it’s all about what you make of it right?

But let me just say, you better make it something delicious.

Mushroom Gruyere Tart

Pastry Dough*:

2 cups all purpose flour

1 tsp salt

1 cup cold unsalted butter, diced small

1/4 cup ice water

Filling:

1 tbs butter

1 tbs olive oil

1/3 cup shallots, sliced

1 1/4 cup mushrooms, diced small (I used Crimini)

3 large sprigs of thyme

4 eggs

1/2 cup heavy cream

1/3 cup Gruyere cheese, shredded plus additional for topping tarts

Salt

Pepper

Nutmeg, 1/4 tsp

Chives, sliced

In a stand mixer, combine half of the flour and all of the salt on low speed.  In small batches, begin to incorporate diced butter until fully incorporated into the flour.  Once the butter is incorporated, mix in the rest of the flour.  Add water until a ball of dough forms.  Let dough rest, flattened into a disc and wrapped in plastic wrap for at least 1 hour.

Flour your rolling surface and place chilled dough on top.  Lightly flour the top of the dough and begin rolling the dough out until you can begin to fill your 4-inch tart pans.

Preheat your oven to 325 degrees F.

Par-bake the tart shells by placing a sheet of parchment paper over each tart and filling them with uncooked beans, rice or baking weights (if you’re all fancy and stuff).  Bake tarts for 20 – 30 minutes or until just golden brown.  Remove the tart shells and let them cool

To make the filling, heat the butter and olive oil in a large skillet over medium heat.  Add the shallots and saute until translucent, about 3-4 minutes.  Now add the mushrooms and thyme leaves (to easily remove the thyme leaves from the stem, hold at the bottom and run your fingers toward the top).  Season the mixture with salt and pepper and continue to saute for about 8 – 10 minutes or until mushrooms are softened.  Remove from heat and let cool completely.

In a large bowl whisk together the eggs, cream, nutmeg, a pinch of both salt and pepper and the Gruyere.  Fold in the mushroom mixture.

Fill each tart shell with 3 tbs of the mushroom mixture.  Top each tart with additional shredded cheese.  Place in the oven and bake 10 – 15 minutes or until center is just set.  Remove from oven and top with diced chives.

* This dough recipe yields about 16 4 inch tarts.  The filling in this recipe will make about 8.  If you’re like me and also have a sweet tooth, try using the dough to make a sweet tart such as cranberry and lemon.

Few sweet treats evoke memories of being a kid as much as an Oreo cookie.  Whether you enjoyed them dunked in ice cold milk as an after dinner treat or during the hot summer months in the form of cookies and cream ice cream, there’s something special about that sweet cream filling sandwiched between two perfect chocolate wafers.

These individual cookies and cream cheesecakes deliver all the deliciousness of an Oreo – and more.  And the real surprise here is that they are simple and quick to whip together.

Cookies & Cream Cheesecake Cupcakes

Ingredients

1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Caramel Chocolate Shortbread Bars

from Tracey’s Culinary Adventures (adapted from Annie’s Eats and originally from Baked and The Golden Book of Baking)

Shortbread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar

Caramel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sugar
2 tablespoons light corn syrup
1 14-oz can sweetened condensed milk

Chocolate
8 oz bittersweet chocolate (60%), finely chopped
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Fleur de sel for sprinkling

Preheat oven to 325 F. Line a 9×13-inch baking pan with parchment paper.

To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it’ll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won’t melt when you add the warm chocolate in the next step).

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving.

This past weekend I decided to put a different spin on a meatball sandwich and make Vietnamese inspired meatballs. If you feel like it (and can hold off your hunger that long), try using the meatballs to make a sandwich with one of the sauce recipes below.

Ingredients:

For the meatballs:
2 pounds ground beef (or pork)
3 cloves garlic, minced
1 large carrot, shredded (about 1 1/2 cups)
1 tablespoon ginger, minced
2 teaspoons sugar
1/4 cup soy sauce
1 teaspoon chili garlic sauce
1/2 teaspoon fish sauce
1 tablespoon cilantro, chopped
1 egg
1/4 cup breadcrumbs
Large pinch pepper
Large pinch salt

For the glaze:
1/2 cup soy sauce
1 tablespoon sugar
1 teaspoon chili garlic sauce

For the sandwiches:
Italian or French bread, toasted
1/4 cup mayonnaise
1 teaspoon chili sauce
1 teaspoon cilantro, chopped
2 teaspoons olive oil
Salt
Pepper

• Preheat oven to 375 degrees F.
• In a large mixing bowl combine first four ingredients for the meatballs.
• In a smaller bowl, whisk together the sugar, soy sauce, chili garlic sauce and fish sauce. Pour over the meat mixture. Add egg to smaller bowl and whisk gently. Pour into the larger mixing bowl.
• Add the cilantro, breadcrumbs, salt and pepper to the larger mixing bowl. Combine all of the ingredients using your hands, without over mixing.
• Using a tablespoon, measure out the meat mixture and form into balls. Place on slightly greased baking sheet and then place in the oven.

• In another small bowl, whisk together all of the ingredients for the glaze.
• Let the meatballs cook for 12 minutes on one side and flip over.  Pour glaze onto each of the meatballs.  After the meatballs cook for another 8 minutes, flip the meatballs over again and pour glaze on top.  Let bake another 5 minutes.
• To make the sauces for the sandwiches, divide the mayo in half and place into two bowls.  In one bowl, add 1 teaspoon olive oil, the cilantro, salt and pepper.  In the second bowl, add the remaining olive oil, chili garlic sauce, salt and pepper.  Spread the sauces on the bread and top with meatballs.

Enjoy!

Simple really is better with this upgraded version of baked potatoes.  While the thin slices may be  intimidating,  it’s about the only step that requires a little more time.  Just slice, bake & top with breadcrumbs.

Ingredients (serves three)

1. Pre-heat oven to 425 degrees F.

2. For each of the potatoes, make parallel quarter inch thick slits the entire length of the potato without slicing all of the way through.  Place potatoes on baking sheet lined with either parchment paper or aluminum foil.   Season with salt and pepper.

3. Melt half of the stick of butter and mix with 1 tbsp of truffle oil and 1 clove of minced garlic.  Pour mixture over each potato, ensuring it gets within each of the slices.

4. Place potatoes in the oven and cook for 30 – 40 minutes or until top of the potato is slightly crisp and middle is cooked through.

5. Melt remaining butter.  In a mixing bowl, combine butter, remaining truffle oil, breadcrumbs, Parmesan cheese, parsley and remaining garlic.

6. Place breadcrumb mixture over the top of each potato and pat down slightly to get within each slice.

7.  Bake an additional 15 minutes or until tops are slightly browned.

Just to name a few….

Cafe Latte, Blue Bottle Cafe Coffee

Salt Cod Fritters, Bar Agricole (washed down with a Brown Derby)

Pollo Empanadas, El Porteno (@ Ferry Building)

Cowgirl Creamery Goat Gouda

Pork Belly & Sour Cream Flatbread

(makes 2 flatbreads)

1. In a large skillet over medium heat, cook pork belly in batches so that cubes are distributed evenly in order to brown.  Season each batch with a half teaspoon of salt and pepper.  Add 1/4 teaspoon rosemary to each batch.  Drain well browned pork belly on a paper towel and let cool.

2. Roll out pizza dough into two ovals.  Spread each with 2 tablespoons of sour cream.  Sprinkle each flatbread with 1 teaspoon with chives and half of the pork belly mixture.

3. Bake in a 400 degree F oven for 15-20 minutes or until dough is cooked.

4. Let cool for a minute before slicing into 6 pieces and garnishing with remaining chives.

]]> http://myblissfulbites.com/2012/01/02/pork-belly-sour-cream-flatbread/feed/ 0 klink8 IMG_0106_1 http://myblissfulbites.com/2011/12/11/10-uses-for/ http://myblissfulbites.com/2011/12/11/10-uses-for/#comments Mon, 12 Dec 2011 03:35:50 +0000 Kristen http://myblissfulbites.com/?p=797 ]]> Mason jars!

It’s no secret these things are my favorite.  Here are a few great ways to use and re-use them in your home:

1. Rustic vase.

2. Mini cocktail class (obviously use the small size!).

3. Bathroom organizer for Q-tips and cotton balls.

4. Grains, breadcrumbs, seeds, nuts holder.

5. Easy milk frother (Fill glass jar with milk, your choice of sweetener and vanilla extract if desired.  Microwave for 1:30 without the lid.  Remove from microwave, place lid on tightly and shake vigorously for 60 seconds.  Pour over drink of choice and spoon extra foam into mug if necessary).

6. Keep coffee fresh in the freezer without freezer burn (also add a string around the top and attach a measuring spoon).

7. Great for homemade gift baskets (including homemade soup mixes).

8. Candle votives (also try adding rocks, fresh cranberries, epsom salt to the bottom for some extra decoration).

9. Homemade air freshener – place scented mix in jar, add mesh liner instead of the lid and screw on the lid ring.

10. Store homemade sauces and dips.

Since moving to a new apartment back in October, most of my free time has been focused on decorating and getting the place in order.  I’ve been posting some updates over here so check back to see the progress!

Don’t worry though, not all my time has been dedicated to home projects.  Recent cooking highlights include blue cheese stuffed dates wrapped in bacon, spicy shrimp dumplings, some decadent chocolate peanut butter mounds bars and healthy (but delicious!) berry bliss oat squares.

And in more exciting news, I’m throwing a food filled holiday party this weekend in the new digs.  On the menu?  Oh, just some bourbon cranberry duck sliders and eggnog ice cream sandwiches.  Figured that will keep you interested for a bit…

Stay tuned!