Wow. Thank you. I am absolutely thrilled to be able to present this challenge to you. Because it means that I – (little ol’ me!) made it this far. Whoooppppeee! (Insert happy-dance)
This challenge is to create a post with drool-worthy step by step photos.
That’s my thing!
You guys know that- I love taking pictures of food. And you guys know that blobs of raw cookie dough to make you drool. I don’t blame you either.
I also love having a picture when I can’t explain it just right.
This challenge was hard, however – on deciding what to make. I already have done the cookies, truffles, roll cakes, sushi, and lasagna- typical things with tasty steps involved.
I ended up making 4 things. Yes, I know- little bit crazy, but I had fun. Unfortunately, only 3 came out “properly” . Bummer. I also learned that royal icing and humidity do not play well together. Bummer. Kind of like hair. You know what I mean.
So, like a blogging Goldilocks (with brown hair) I have three potential posts:
Here are my two “runner-ups” for this challenge:
Tamales. Oh yes and oh yum. But, I wanted to share something with readily available ingredients… (too hot?)
Finally, the dish I decided on:
Spinach and roasted red pepper tart with a green olive crust. Sound good? It is. It’s just right…
Let’s get started:
Add 4-6 tbs ice water, to form into a dough.
Which reminds me… my daughter cut her finger last week, and…well you know how fingers are. I won’t get graphic, I’m sure you understand. Later on, when it needed a fresh bandage, she said “Mommy, my boo-boo needs a diaper change.” It makes total sense. Bandages are diapers for cuts. Thought for the day.
Mix in the olives with your dough:
and roll it out to 1/4″ thickness.
Here’s a tip to transfer it to the tart pan- roll it back onto pin-oh heck you need a picture- I can’t explain that.
Now, gently let out some aggression with a fork:
Get some nice raw peppers:
Slice into thin strips:
So get ready:
Yes. Some things look better cooked and with a tan.
and, even better plated up:
Spinach and roasted red pepper tart:
12 oz flour
1/4 tsp salt
5 oz unsalted butter, cut into small squares
4-6 tbs cold water, added 1 tbs at a time
Combine the above ingredients until mixture holds together.
2 tbs finely chopped green olives
Roll out to 1/4″ thickness , place in a 10 inch tart pan. remove excess dough from edges.
For the filling:
3 bell peppers
1/4 tsp garlic powder
1 tbs olive oil
5 oz milk
1 c shredded mozzarella or Italian blend cheese
1 cup fresh spinach leaves
1 tbs basil
1/2 tsp salt
1/2 tsp pepper
3 tbs Parmesan cheese
Slice lenghthwise 3 bell peppers, remove seeds and membrane.
Place skin side up on a baking sheet, brush with a mixture of 1/4 tsp garlic powder and 1 tbs olive oil
Roast at 425°F for 20-25 minutes
Slice into strips, arrange on bottom of tart shell.
Place spinach on top of the peppers.
Place mozzarella over spinach.
In a bowl, combine the eggs, milk and seasonings.
Pour into tart shell, sprinkle with parmesan cheese.
Bake at 400°F for 17-25 minutes.
Well, that was fun.
And, don’t worry-if you were drooling over tamales or English muffins. I will take care of that. Heck, what else am I going to do with those pictures?
And, I am not giving up on royal icing, either.
My hair and humidity? Well, that’s another story.
If you enjoyed yet another of my ramblings, please get the vote out here. It’s a nice thing to do.