Last week, while watching PBS on my iPad, I saw a small video of Aube Giroux’s Strawberry Basil Tart. I fell in love with the film, the music, the recipe and the aesthetic of the dish. As I always say, food IS art, and she proves it. This little thing has managed to jump over several desserts I have in my favorite rotation and jumped to the top 5. Will surely be making it for my next get-togethers.
While her video is impossible to replicate or top, I am being courageous here and posting the photos of my preparing it at home and the end result (I forgot to take a picture of the syrup and of the yolks before adding them to the milk). I actually had to make-do with only one cup of basil, but it still came out delicious!
Creamed butter with ground almonds
I actually did a little dance of joy when this was done. Such great texture and so easy to roll!
Freshly out of the oven
Basil and strawberries waiting
Preparing the custard…
Finger-straining the yolks after one fell into the whites…
The finished product! So pretty, I don’t want to touch it.
Now go, get the ingredients and make it. It’s soooo good!
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The middle of the summer is always the time in which I least want to cook. Not because I don’t want to, necessarily (though when I’m really tired I don’t), but because it’s too hot to cook! So I end up craving salads and other cold meals.
This is an adaptation of a recipe I found in the Epicurious website. As usual, I’ve adapted it to make-do with what I had at home. I used tri-color quinoa, but any color will do.
(WARM) KALE AND QUINOA SALAD
Serves about 3 as a main dish
- 1 c quinoa, rinsed thoroughly
- 2c water
- 1/2 onion, minced
- 1/4 c pistachios, shelled
- 6 or 7 Campari tomatoes, washed and quartered
- 1 teaspoon mustard
- 1/4 c white balsamic vinegar
- 4 tbsp olive oil, divided
- 1 head of kale (about 4 cups), washed, stemmed and chopped
Add two tbsp olive oil to a large pot or casserole over medium heat. Add the onions and sauté until they become translucent. Add the quinoa and stir a bit to mix it in. Add the kale and the water.
Bring to a boil, reduce the heat to medium, cover and cook for about 15 minutes, or until water is absorbed and the quinoa has gotten fluffy. Remove from heat and toss to start cooling it.
Meanwhile, mix the mustard, vinegar and remaining tablespoons of olive oil to make vinaigrette. Mix until emulsified.
Once the quinoa-kale mix has cooled, add it to the pistachios and quartered tomatoes.
Drizzle the dressing on top, add salt and pepper to taste and mix.
I find that refrigerating the salad overnight enhances the flavors. You can heat it up a bit (hence the “warm” in parentheses) or you can eat it chilled.
I got distracted and neglected the onions a bit, so some of them caramelized. I think it works to the advantage of the dish.
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