Monday, August 31, 2009

Ina's French Potato Salad


I seem to have an abundance of fresh herbs and before time got away from me I wanted to make Ina Garten's French Potato Salad. I had been searching for something that would have a lot of taste and be fairly easy to put together. As a browsed through The Barefoot Contessa Cookbook, I noticed that the introduction to the recipe mentions that it was Julia Child who first showed Americans how to appreciate the combination of flavors found when potatoes, fresh herbs and a vinaigrette come together in one dish!

This French Potato Salad recipe is Ina's version of Julia Child's.

I had a combination of potatoes on hand so I used a mix of red potatoes, purple potatoes, small Yukon potatoes and a few fingerling potatoes.


French Potato Salad

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 Tbsp good dry white wine
2 Tbsp chicken stock
3 Tbsp Champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 Tbsp good olive oil
1/4 cup minced scallions (white and green parts)
2 Tbsp minced fresh dill
2 Tbsp minced flat-leaf parsley
2 Tbsp chiffonade of fresh basil leaves


Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

The Kitchen Gnome sampled the dish before I could set it aside. He said that he was surprised he liked it....one isn't supposed to mess around with potato salad, I guess! I had to sample, myself. It was delicious. I can hardly wait until dinner!

PRINTABLE RECIPES


Saturday, August 29, 2009

Cowboy Cookies


Last winter I was browsing through one of my many cooking magazines and on the last page of one of them, I found a recipe for Cowboy Cookies by Martha Stewart. I went searching for the magazine last week but given the large number of back issues of cooking magazines I couldn't find it. Actually, let me admit that I didn't have the slightest idea which magazine had the recipe. Thank goodness for the internet. I had the recipe in less than a minute! It is posted on her website.


Cowboy Cookies

Makes about 5 dozen

Vegetable oil cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut

Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.

Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)

Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.

Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

PRINTABLE RECIPE

These cookies have the best of everything! Oatmeal, nuts, coconut, chocolate! They are moist and chock-full of flavor! If you are looking for a great, quick and easy cookie recipe, this is it!

Tuesday, August 25, 2009

White Pizzas with Arugula

I was a bit trepidatious when I saw the Barefoot Blogger selected recipe for today, White Pizza with Arugula. I wasn't certain if I was going to be a fan of goat cheese nor arugula on pizza. In addition, this was my first attempt at making pizza dough from scratch. So I did what I do best in these situations, I procrastinated!

I must have read the directions four or five times before starting...one should always read everything before doing anything, right? No problem here...I can follow directions really well...I knew I could do this...

You can imagine how tickled I was when the dough actually doubled in size as it was supposed to do! Then, when divided, covered with a cool cloth, and left to raise for 10 more minutes, it again cooperated!

I knew that I just might have pizza dough!

I dutifully, prepared the garlic thyme oil while I waited for the dough to raise nicely. The garlic didn't burn....I has half way there!

Oil brushed, salted, peppered, cheese on top, oil drizzled. Ready for the oven!

The final step.....arugula with a lemon vinaigrette.


I must admit, this pizza was amazing. The combination of flavors is what makes this a wonderful tasty lunch or dinner!

This recipe is from Barefoot Contessa Back to Basics by Ina Garten. It is posted on foodnetwork.com. You can get the recipe here.

Andrea of Nummy Kitchen selected this recipe for Barefoot Bloggers to prepare. Thank you, Andrea, for making me stretch and try this delightful pizza!

If you are an Ina Garten fan, please join the Barefoot Bloggers as we prepare two dishes from Ina's cookbooks each month and share our thoughts and experiences.

White Pizzas with Arugula was well worth the time and effort that was spent.

Monday, August 24, 2009

Chocolate Peanut Buddy Bars


Grace at A Southern Grace posted about Chocolate Peanut Buddy Bars. Chocolate wrapped in a peanut butter square? What could be more delicious? So asks the Nestle web site where the recipe is posted. So claims Grace...she convinced me to make them. Well, I can't think of anything more delicious at the moment because I am too busy thinking about the flavor of these bars!

The Kitchen Gnome only had to see the bags of chocolate morsels and the jar of peanut butter sitting on the counter to ask "Are they ready yet?" Needless to say, these were first eaten warm....yummy! They are moist and chocolatey and did I mention peanut butter? Mmmmm!

Chocolate Peanut Buddy Bars

1 cup creamy or chunky peanut butter
6 tablespoons butter or margarine, softened
1 1/4 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 3/4 cups (11.5-ounce package
) chocolate chips, divided

Preheat oven to 350º F.
Beat peanut butter and butter in large mixer bowl until smooth. Beat in sugar, eggs and vanilla extract. Beat in flour and salt. Stir in 3/4 cup morsels. Spread into ungreased 13 x 9-inch baking pan.

Bake 25 to 30 minutes or until edges are lightly browned. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into bars.


I shared these wonderful bars with the neighbors. I got a phone call before I was back in the house! The bars are delicious.....this could be dangerous....I must share a few more or I will eat them all!

Saturday, August 22, 2009

Audi's Proustian Ratatouille!

The daughter here. I thought I'd hijack my mom's blog to report on the dinner I just made. My husband and I have what we call "Date Nights" in which we cook something we've been wanting to try, watch a rented movie, and share a bottle of wine. We've been doing this for years and we've discovered some of our favorite recipes through Date Night!

Well, tonight's feast was no exception. I have been reading up on ratatouille lately. It's such a personal dish, and when made perfectly is more than the sum of its parts. I mean, c'mon, even Anton Ego liked ratatouille!
Here is the ratatouille cooking away on the stove. The key to a
good ratatouille is patience. Cooking the vegetables too long isn't an option...it's the half-done eggplant you need to watch out for! And now for the recipe. I hope that, like Proust and Anton, you think of one of the happiest moments of your childhood when you eat this dish! Most of the vegetables came from our garden, and the rest from our CSA box. Mmmmm...

Audi's Proustian Ratatouille


1 onion, sliced thin
2 garlic cloves, minced
2 small fennel bulbs, sliced thin
5 tablespoons olive oil
2 Japanese eggplants, thinly sliced
2 small zucchini, quartered lengthwise, and cut into thin slices
1 small red bell pepper, chopped
1 small green bell pepper, chopped
4 medium tomatoes, coarsely chopped
1/8 teaspoon ground coriander
1 tbsp salt ground pepper to taste
2 tbsp. fresh oregano, finely chopped
2 tbsp. fresh thyme, finely chopped
1/4 cup fresh basil leaves, finely chopped
1 fried egg, yolk runny

In a large skillet cook the onion, fennel, and garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the coriander, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil, oregano, and thyme and combine the mixture well. Fry egg in a separate pan and place over a serving of ratatouille.

PRINTABLE RECIPE

Kate's Marinated Tomatoes and Cucumbers


My friend arrived from the coast with a ziplock of gorgeous small yellow tomatoes. I didn't ask her the variety because my mind quickly flashed to a dish of color! What could be better than marinated yellow tomatoes along with red tomatoes and a few slices of an Armenian Cucumber that were in today's veggie box? Not much is better on a warm day.


Kate's Marinated Tomatoes and Cucumbers

6 tomatoes, sliced or the equivalent quartered (depends on the variety what is on hand!)
1/2 cucumber, peeled and sliced
2 slices purple onion, separate into rings
1 garlic clove, crushed
1/4 cup chopped parsley
1 Tbsp chopped basil
1 tsp salt
1 tsp sugar
1/4 tsp fresh ground pepper
1/4 cup olive oil
2 Tbsp vinegar
2 tsp prepared mustard


Layer sliced or quartered tomatoes (depends on the size and variety), cucumber, and purple onion in a shallow dish. Sprinkle parsley and basil on top. Combine oil, vinegar, prepared mustard, salt, sugar, pepper, and garlic in a small jar; shake well. Pour mixture over the vegetables. Let stand at room temperature at least 20 minutes. Chill and serve.

PRINTABLE RECIPE


Delicious!

Tuesday, August 18, 2009

Crab Cakes Supreme


I have always enjoyed the thought of crab cakes. It is something that I want to like! I have ordered them in restaurants on occasion, only to walk away disappointed. I keep trying but I have never had what I consider something to shout about! I had almost decided that crab cakes weren't for me, until last week.

The June/July 2009 issue of Fine Cooking had a Crab Cake Cook-off. The article compares the Classic Maryland Crab Cake by Susie Middleton and an update by chef, Eric Ripert. One could say that I am a traditionalist. After reading the article, I decided that I would try the classic recipe but only after I did a little research. I have this habit of reading through three or four recipes for the same dish....comparing, analyzing, and generally deciding which of the recipes will be my "base" and what ingredients I will want to add or delete.

I found a recipe for the Ultimate Crab Cake by Kim at Squidoo. Tyler Florence has an Ultimate Crab Cake recipe also, but the two recipes share only the name.

Kim swears that nothing can beat her recipe. So, I decided that I would start with this one. It looked easy enough. I only made a few adjustments. I used only the scallions omitting the additional onion, I added lemon juice and I used Panko bread crumbs instead of the traditional bread crumbs and kosher salt instead of sea salt.

These crab cakes were wonderful! I will definitely make them again.



Crab Cakes Supreme
1 lb jumbo lump crab meat
2 large eggs
3 Tbsp heavy cream
1/2 tsp Worcestershire Sauce
1 tsp lemon juice
1 tsp Dijon Mustard
1/4 tsp kosher salt
1 Tbsp Old Bay Seasoning
dash cayenne pepper
fresh ground pepper, to taste
3 Tbsp minced scallions
1/4 cup minced parsley
1/3 cup mayonnaise
few dashes of pepper vinegar
1/2 to 1 cup Panko bread crumbs

Whisk the eggs in a large bowl with the cream, mustard, Worcestershire, lemon juice, pepper vinegar, Old Bay Seasoning, cayenne, salt and pepper to taste until mixture is well blended. Add the scallions, parsley and mayonnaise. Gently fold in the crab meat and breadcrumbs taking care not to break up the jumbo crab lumps. Using your hands, divide the crab meat into eighths shaping them gently into rounds. Place on a cookie sheet. Cover with plastic wrap and chill for one hour. Heat a few Tbsp butter and oil in heavy skillet. Saute 3 to 4 minutes on each side until golden brown. Keep warm in a 200 degree oven or warming oven. Serve with Spicy Tartar Sauce and lemon wedges on the side.

Spicy Tartar Sauce

2 Tbsp pepper vinegar
1 Tbsp Dijon Mustard
1/4 tsp kosher salt
fresh ground pepper, to taste
2 splashes of Tabasco
1 cup mayonnaise (I used reduced fat mayonnaise)
1/2 tsp Old Bay Seasoning
1/2 cup finely chopped onion
3 Tbsp dill relish
1/4 to 1/2 tsp Worcestershire Sauce
1/4 cup chopped parsley
Lemon juice, to taste

Mix ingredients together. Chill one hour. Serve with crab cakes.

PRINTABLE RECIPE


Enjoy!

Saturday, August 15, 2009

Ron's Marvelous Marinade

Thank you for indulging me as I ranted on about Kate's Terrible, Horrible, No Good, Very Bad Day! I think I will join Alexander when he moves to Australia. Most of you are probably familiar with this children's book written by Judith Viorst. I love it! It dawned on me today that I actually had ended up in Australia! I visited Suzie at her wonderful blog, Munch+Nibble, and she is in Australia, so, in a sense, I was there. I do feel better also!

The Kitchen Gnome is barbecuing so I mixed up our favorite marinade. It came from Ron who was our neighbor when we first got married. Ron could barbecue a mean tri tip! A tri tip (sometimes called a triangle roast) is a cut of meat that is readily available in our area. I have learned that it isn't a cut of meat in most markets outside the state. It will be. Over the years it has picked up in availability.

The tri tip is only found on one side of the beef. Many butchers grind it into hamburger. It is at the bottom of the sirloin. Not only does it have a great flavor, but also tends to be lower in fat than most other cuts, so it's a good lean cut. It is a great roast or it can be cut into steaks, either way, it is versatile and a great cut of meat.


Ron's Marvelous Marinade

1/2 cup soy sauce
1/2 cup lemon juice
1/2 cup salad oil
1 bay leaf
1/2 tsp seasoned pepper
1 clove garlic

Mix marinade in a 2 cup measuring cup. Put the trimmed tri tip in a zip lock and pour in the marinade. Turn the meat frequently. Makes enough for a six pound roast.

PRINTABLE RECIPE


The dinner was delicious as was the wine!

This was the only picture I had....it is a bit messy, sorry!

Friday, August 14, 2009

It Was A Chocolate Day!

Have you ever had a day that started off pleasant enough, the weather was nice, it was sunny, there wasn't much traffic on the way to work, and it was Thursday, almost Friday! Well, that is the way the day started. It didn't take long for it to deteriorate into a day that was intense, really intense, an analyze everything type of day.

About mid morning it became very apparent that it was a chocolate day. I needed chocolate. That doesn't happen very often but the need for chocolate consumed me. I searched...every candy dish in the department was empty or contained something not as exciting as chocolate. What was a person to do?

I went back to the meeting to continue analyzing, scrutinizing, intensely discussing....what was happening? How can one item demand so much attention? How can I want chocolate so badly? What? There is another item to discuss before lunch? Okay, I need kahlua with my chocolate! Well, that wasn't going to happen and since I had no chocolate I decided I needed lunch.

So went the day....my eyes glazed over and my brain turned to mush by the time the late afternoon meeting time arrived....oh, yes, I would love to discuss our findings! I needed to go home.

When I got home, I knew I was baking something with chocolate. I was so lucky to have all of the ingredients on hand. I was so lucky that Debby at A Feast for the Eyes posted her Texas Sheet Cake recipe.



I methodically went through the steps. I needed chocolate...NOW!


Just before putting the pan in the oven I realized that I had put in salt but no soda. Back to the recipe, what did I miss? Okay, soda is listed...great, the cake was in the pan....what to do?








I had to give the cake a chance...I wanted chocolate!








I sprinkled the soda on top of the cake and tried to mix it into the batter as best I could. That wasn't very pretty.


Great, everything is going to raise but the corners. If I am at least a little lucky, and the day wasn't going my way, the cake would raise higher than the sole of my shoe.



I did get some chocolate. Warm chocolate. I hear that there are fewer calories if it is warm. I sure hope so.

I had more that one piece. I will try the recipe again and just maybe I will put some kahlua in the frosting. Thank you Debby for the great recipe and helping me get some chocolate! If you would like to see the recipe, please visit Debby at A Feast for the Eyes she shares some wonderfully delicious recipes!

Thursday, August 13, 2009

Mango Banana Daiquiris

I have been looking for a reason to make a Mango Banana Daiquiri. I have stopped by this page every time I open Barefoot Contessa Back to Basics by Ina Garten. They look refreshing and I have never made a daiquiri. I have tasted one, though!

Merriam-Webster defines daiquiri as a cocktail made usually of rum, lime juice and sugar. This recipe meets that criteria. It does have rum, sugar syrup, and lime juice. The next question that came to my mind was, "Where did the daiquiri originate?" Again according to Webster, daiquiri is a Cuban word. This led me to Cuba, specifically Havana, of course!

Havana is on the northern coast of Cuba and the largest city in the Caribbean. Prior to 1959 Havana was a haven for US tourists who were offered a showy nightlife and gambling! Cuban cuisine and cocktails are well known. La Floridita, a restaurant in Havana claims to be the "birthplace of the daiquiri." It is one of many restaurants that was once a hangout of Ernest Hemingway.

I don't know if Ernest ever had a daiquiri but I tend to think he may have, as La Floridita has one on their menu named for him! If it is good enough for Ernest Hemingway, it is good enough for me!

So why did I finally decide to make the mango banana daiquiris? Not because of Ernest Hemingway, but because I have joined Barefoot Bloggers! Barefoot Bloggers are a group of bloggers who love Ina Garten aka Barefoot Contessa. Every month two different bloggers are chosen to pick an Ina recipe for all of the group to try out, write up and post on a designated day (the second and fourth Thursday of every month). This month Veronica chose Mango Banana Daiquiris, so I had my excuse! The daiquiris were delicious! I will make them again.

Mango Banana Daiquiris
makes 4 drinks

2 cups chopped ripe mango (1 to 2 mangoes, peeled and seeded)
1 ripe banana, chopped
1/2 cup freshly squeezed lime juice (4 limes)
1/4 cup sugar syrup (to make sugar syrup mix 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.)
1 1/4 cups dark rum
Mango slices for serving.

Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice cold in highball glasses with the mango slices.

PRINTABLE RECIPE


Salud!

Tuesday, August 11, 2009

Watermelon SorbettoTwice


Twice in the last week I have found myself paging through The Perfect Scoop by David Levovitz and stopping at Watermelon Sorbetto. In fact, I have made it twice in the last week. It is the perfect snack or dessert. It is low calorie so you don't have to worry about having seconds! Well, I chose not to worry about having seconds!

We had gotten a very nice watermelon last weekend and one can only make so many fruit salads so I was searching for a recipe.

When the girls were little I would cut the watermelon into chunks, sprinkle some sugar on it, put it in a ziplock bag and freeze. When they wanted a snack I removed it from the freezer and ran it through the blender. They loved it...we loved it, this was not just for kids! Sometimes I processed it prior to freezing and put it in popsicle molds.

This is almost as simple. I only made two adjustments. I omitted the chocolate chips. I do not happen to like chocolate with fruit...most of the time....there are exceptions! I also used 1 Tbsp Pomegranate Liqueur instead of vodka.

Watermelon Sorbetto
makes about 1 quart

3 cups watermelon juice (see Note)
1/2 cup sugar
Big pinch salt
1 Tbsp freshly squeezed lime juice
1 to 2 Tbsp vodka (optional)
1 to 2 Tbsp mini semisweet chocolate chips



NOTE: You get about 3 cups of watermelon juice from a 3 pound chunk of watermelon. Cut away the rind, remove any seeds, and then cut the flesh into cubes and puree them in a blender or food processor. Any extra juice can be frozen for another use.






In a small, nonreactive saucepan, heat about 1/2 cup of the watermelon juice with the sugar and salt, stirring until the sugar is dissolved. Remove from the heat and stir the sugared syrup into the remaining 2 1/2 cups watermelon juice in a medium bowl. Mix in the lime juice and vodka, if using.


Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last minute of churning, add the mini chocolate chips, if using.


PRINTABLE RECIPE

This is so light and flavorful! I had to make it again...and I would do it again!

Delicious!

Saturday, August 8, 2009

Summer Fruit Crostata

Recently the Kitchen Gnome and I were invited to the neighbor's home for dinner. I volunteered to bring dessert. I had an abundance of fresh fruit in the house it was time to do something!


Since I enjoy spending an evening searching through cookbooks, I settled in my chair with a pile of my favorites and a glass of wine! It soon became apparent that the neighbors would be my guinea pigs because I seemed to be focused on new recipes. It didn't take me long to find just what I was looking for...something that appeared easy and looked delicious!


Ian Garten's Summer Fruit Crostata in Barefoot Contessa at Home was a match (kind of) for the fruit that I had available, it looked easy enough and I could taste it just looking at the picture!

I have never really made many pies. Unless one makes pies frequently, it is always a first time experience....at least for me it is. I didn't want to spend the day baking so a rustic pie fit the bill.

As I said, the recipe kind of matched...I made a couple of changes. I used pluots instead of black plums and I used a half cup blackberries and a half cup blueberries instead of all blueberries.


Summer Fruit Crostata

For the pastry (makes 2 crostatas)
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 tsp kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 Tbsp (3 ounces) ice water

For the filling (makes 1 crostata)
1 pound firm, ripe peaches, peeled
1/2 pound firm, ripe black plums, unpeeled
1/2 pint blueberries
1 Tbsp all purpose flour
plus 1/4 cup
1 Tbsp granulated sugar
plus 1/4 cup
1/4 tsp grated orange zest
2 Tbsp freshly squeezed orange juice
1/4 tst kosher salt
4 Tbsp cold unsalted butter, diced
1/2 stick

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel lade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least an hour. If you only need one dough, freeze the second disk.

Preheat the oven to 45o degrees. Line a sheet pan with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the sheet pan.

For the filling, cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2 inch border.


Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.


Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

PRINTABLE RECIPE


I must be honest...I made two crostatas, the summer fruit crostata and an apple crostata. The procedure is the same. The apple is not pictured...it was the victim of me being over zealous and not paying attention! I made the apple one first. When I rolled the dough out, I was so eager to turn up the edges and make pleats that I forgot to move the dough from the rolling cloth to the sheet pan. I need not tell you the challenge this posed and that by the time I managed to move it...it wasn't pretty! Thank goodness moving it from one point to another didn't effect the taste! We enjoyed them both. Had my brother-in-law been there he would have requested a "lumberjack" cut! I would have been happy to oblige!