We
were gifted with a dozen or so medium sized Starfruit – Carambola
in Spanish – it being “that time of year”. Starfruit are
available from October into March around here. I hadn't made a Tarte
Tatin in ages, and never with starfruit, so I thought I'd give it a
try.
The
recipe I followed, from the NY Times Cooking section, sounded
alright, and came out OK, but I'm going to tell you how I would do
the same ingredients the next time, to make it better. This will
make a nice 8-9” tarte – dessert for 3 or 4 people.
2
or 3 Starfruit, sliced into 1/2” to 3/4” stars, tips trimmed if
they are dark/stiff
1/3
cup Brown Sugar
1/3
cup Butter
Mace
or Nutmeg and Cinnamon to taste
1
sheet Puff Pastry
Preheat
the oven to 375 F. Thaw the sheet of puff pastry and cut a circle of
dough the same diameter as the skillet (trace the rim of the pan with
a sharp knife.
Put
the sugar and butter in a 9” non-stick oven-proof skillet on medium
heat, and stir to combine. Cook a few minutes until the mixture
starts to thicken. Remove from the heat. Add a layer of stars,
interlocking, all the way to the edge of the pan. Follow with
another layer of fruit on top. Dust with the spices.
This photo shows the NYT method which was to smear butter and spread sugar
over the cold skillet, then heat it up.
Cover with the
pastry and tuck it around the edges of the fruit. Return to the heat
and cook another 3-5 minutes until the caramel is bubbling around the
edges.
The NYT wanted you to cover the fruit before beginning to cook,
the result is insufficiently cooked filling in the tarte.
Bake in the pre-heated oven for 30-45 minutes until the
pastry is browned and firm.
Place
a plate on top of the tarte and flip the whole thing over so the
bottom becomes the top.
Although I followed the NYT recipe the result was certainly tasty.
Follow my directions instead.
If you're not serving immediately, you can
leave the skillet upright, and then re-heat in a 350F oven 10 minutes
or so until the caramel softens. Then flip it over. Top with
whipped cream or vanilla ice cream if you choose.
Cauliflower
& Broccoli Casserole
I
had both, and wanted to do something other than just steam or roast
them. I found this casserole recipe, and simplified it for all of
us.
2+
cups Broccoli florets
2+
cups Cauliflower florets
1/3
cup diced Onion
3
Tbsp Butter
Flour
to make a roux
2
cups Milk or Half & Half
1/2 cup shredded cheese
1/3
cup Bread crumbs
2
Tbsp Butter, melted
Saute
the onion in the butter, until soft. And some flour (a couple
tablespoons) to absorb the butter and cook the roux a minute or two.
Slowly add the milk, stirring, and dissolve the roux. Bring to a
boil until it starts to thicken. In a casserole dish, pour the roux
over the mixed florets, and top with cheese. Lastly, combine the
melted butter and breadcrumbs and top the dish. Bake at 375 F for
30-45 minutes until browned and bubbly.
Holly's
Stuffed Peppers
My
guest chef this week is Sally's daughter, Holly, who is “Home for
the Holiday”. Her claim to culinary fame lies in the simple but
tasty dish of Stuffed Peppers.
Her use of Orzo rather than rice for
the filler is a great touch. Couscous (especially the large grain
'Israeli' version) would also be a good 'filler' if you don't happen
to have Orzo handy.
4-6
Bell Peppers, topped, seeded and veined; keep the tops
4-6
oz Orzo
1
lb Ground Beef
1/2 Onion
2
Tbsp Garlic, minced
3
Tbsp Soy Sauce
1/2+ Jar Marinara Sauce
Salt
& Pepper to taste
Assembly
is pretty straightforward. Pre-heat the oven to 400 F. Put the
cleaned peppers on a tray and place in the oven to soften, but not
brown.
While that's going on, saute the onion and garlic. Then add
the hamburger and brown it with the soy sauce and spices before
stirring in the marinara and orzo. Cook for an additional 10 minutes or so,
to marry the flavors.
Stuff
the softened peppers and pack the filling down well. Put the tops on
and bake for 45 minutes. The tops help prevent the filling from
drying out during the baking process.
Christmas
Roast
We
had our English Christmas Dinner on Boxing Day (Dec 26) this year. I
got a really nice, nearly 6 lb Rib Roast.
Sally
wants to do it the way her family traditionally makes Christmas Din,
so she's the Guest Chef this time, with Holly as her Sous Chef. This is one
meal a year that I can sit back and watch rather than cook!
Sally marinates the roast overnight (10+ hours) in half a bottle of
red wine, after liberally “stabbing” the meat with a
dozen cloves of garlic. She then cooks it in a “cooking bag” to
the medium side of medium-rare (two hours in this case to 143 F). In this case the medium side of
medium-rare.
The
traditional accompaniments for this feast are: roasted peeled
potatoes, parsnips & carrots, along with a green veg – steamed
green beans with a splash of soy sauce.
To this Sally adds her family
style Yorkshire Puddings, which I covered in detail last year, and
her Mum contributes the Christmas Pudding which she made back in
January and has been 'aging' in the refrigerator throughout the year.
Mold-baked Yorkshire Puddings
My
only job for this meal is to simmer the Christmas Pud for several
hours so it's nice and warm and will un-mold properly. For that I'm
using our Saladmastertm MP-5 – a very deep electric pot with
controlled temperatures from 150-500F. I put a stand-off block in
the pot, then added water, and lastly added the plastic sealed
Christmas Pud in its steel bowl. I ran the temperature up to 225 F,
and put on the lid. When I got a light boil I reduced the heat to 210. It takes a good 2-3 hours to bring a Christmas
Pud up to serving temperature. When it's ready to serve, warmed brandy is poured on the pudding and ceremonially lit:
Flaming Christmas Pudding.