BLT Tart

BLTs are basically perfect, they need no improvements. However, sometimes making multiple sandwiches at once is a hassle so if you are looking for an easy solution to feed multiple people or want an "elegant" version for a plated lunch this is the ticket. Also yummy sliced into smaller bites for tapas.

What you need:

1 sheet of puff pastry (Dufour is THE best, lesser versions without real butter do not taste as good...it's very noticeable)

A couple yummy ripe tomatoes

A few slices of bacon

Mayonnaise, the good kind. I swear by Dukes.

Arugula, basil, or your favorite fresh herbs or micro greens

Salt and Pepper

Begin by defrosting the puff pastry according to package directions. Slice tomatoes into good sandwich sized slices, variety is good. Set the tomatoes on a paper towel with a sprinkle of salt to dry out while you cook the bacon. Fry the bacon in a skillet and drain on paper towels.

Preheat the oven to 400. Now roll out your puff pastry onto parchment lined baking pan and score a small border around the perimeter. Be careful not to cut all the way through. Spread a thin layer of mayonnaise (use your judgement, how much do you love mayo?) inside the border and sprinkle some salt and pepper. Now arrange the tomatoes so that you can fill every crevice of the interior border but try to keep it to a single layer, too many will make it soggy.

Bake in the oven for around 30 minutes, allow the pastry to get brown... brown edges =flavor. Undercooked pastry is gross. Remove from the oven. Roughly chop your greens and crumble the bacon, toss them together. When the tart has cooled for about 10 minutes sprinkle the bacon and greens over the top and serve. Enjoy!

Aubergine Tartine

I never used to like eggplant but I now realize I had only been exposed to oil saturated or undercooked eggplant and didn't realize how amazing it could be when slow roasted, stir fried, or best yet caramelized. Cooking eggplant slowly with onions, butter, and olive oil and finishing with a splash of balsamic creates a luxurious jammy spread that would be amazing on a sandwich, in a tart, or on bruschetta. Today I made a delicious tartine with whole grain bread and provolone. It was divine.

What you need:

1 whole vidalia onion, thinly sliced

2 cups peeled and chopped eggplant (1 inch pieces)

2 tbsp olive oil

3 tbsp salted butter

splash of balsamic vinegar

salt and pepper

Dijon

Toast

Provolone or similar melting cheese

Fresh parsley

In a shallow and wide sauce pan, heat butter and olive oil over medium heat. Add onion first and allow to slightly brown. Cool for 5-7 minutes. Sprinkle over some salt and pepper and stir in eggplant. Allow to brown slightly but not burn (another 5 minutes or so) and deglaze the pan with a splash of balsamic vinegar. Scrape up any brown bits. Turn heat to low and cook for 45 more minutes, stirring every 10 minutes. You want everything to turn golden brown and jammy but not burn. It will start slowly but overtime you will develop deliciously sweet and savory caramelized onions and eggplant. This is a good activity for when you have a friend keeping you company in the kitchen or have other tasks that allow you to just check in on your veggies occasionally. This recipe can easily be doubled or tripled for a big batch of yumminess to store in the refrigerator for sandwiches or make a bunch of canapés for a dinner party.

For the tartine I made some whole grain toast under the broiler in the oven. I toasted one side and then spread dijon on the toasty side. Added a heap of the onion spread, a slice of provolone on top and then back under the broiler for a minute. I finished with a sprinkle of fresh chopped parsley, salt, and pepper. Yum!

Cookie Crisp Icecream Cake

If you like icecream, and cookies, and cereal...then you will love this icecream cake. My daughter had the vision and I helped her execute it. We were not disappointed and you won't be either.

What you need:

-3 cups Cookie Crisp cereal (I also think Tates Chocolate Chip cookies or any crispy cookie would work well here)

-3 tbsp melted butter

-2 qt vanilla icecream

-12 oz evaporated milk (1 can)

-2.5 cups dark chocolate chips

-Parchment Paper

-8x8 casserole or baking dish

Begin by removing your ice cream from the freezer so it's not frozen solid when you need it. Next bring the can of evaporated milk to a simmer in a sauce pan. Remove from the heat and whisk in the chocolate chips until you have a thick sauce, set aside to cool. Now take 2 cups of Cookie Crisps and mix in a food processor or blender until they are crumbs and then mix in the melted butter until combined.

Take a very large sheet of parchment paper so that it spills out the sides and center it over your dish. Spread the crumbs evenly on the bottom of the parchment paper to make a bottom crust. Press down to adhere. Now pour half of the chocolate ganache across the crust. Spoon all of the icecream on top of the chocolate and smooth out. Drizzle the remaining ganache across the icecream and sprinkle over the remaining cookies. Quickly wrap with plastic wrap or aluminum foil and put on a level surface in the freezer. Freeze for a minimum of 4 hours but overnight is preferable. Slice with a sharp knife and enjoy!