Month: November 2013

Fig and Almond Tart: The New Pie

It’s time to welcome a new pie to the Thanksgiving feast. Although pumpkin pie will always be a Thanksgiving perfection with its flaky crust and spicy cinnamon and sweet custard center, sometimes traditions can use a little bit of sprucing. This Fig and Almond Tart won’t replace your traditional pie, but it can become quite an addition to the table. I love this tart because it’s a beautiful rendition by chef, Giada De Laurentiis, and also because it doesn’t require a pan. Hello — less dishes! Figs have little edible seeds that add a crunch to its sweet, fleshy center. They bake beautifully on top of the ingenious bed of creamy mascarpone and almond puree. This recipe incorporates lemon zest into the pie crust for a creative twist…what would a recipe by Giada be without a lemon? Fig and Almond Tart  Roll out the dough, spread the mascarpone and almond mixture, and layer the sliced figs. Add a thin glaze of apricot jelly (not chunky) over the top of the figs for a finished glistened look. Fold the dough …

Simple Asparagus, Tomato and Mushroom Quiche

One reason I love quiches: I can throw in different ingredients every time and have myself a new tasty quiche. I could literally make one every week and never get bored! You can make enough to last by cooking in either an oven dish or a muffin pan. Cook one for breakfast and let it keep on giving all week-long. Healthy, satisfying and simple—now that’s my kind of breakfast! I always thought a quiche needed cream, butter and a time-consuming crust, but that just isn’t so! This quiche is crustless and I don’t even miss it. I mean, really, isn’t the filling what it’s all about? Crack open some eggs, add milk, sauté (or blanch veggies), and bake. That’s it. Nothing more. I love recipes that are forgiving and allow me to experiment. This morning I used mushrooms, asparagus and sweet cherry tomatoes for my quiche. Ingredients: 10 Eggs (and/or egg whites) 1 C Almond milk (or any kind) 2  Handfuls of cherry tomatoes; sliced 1 Bunch of asparagus; quartered 1 C Mushrooms; sliced 2 Tbs. Rosemary 1 …