It’s only March 21, and this evening was already the second time that we have pulled out the Weber Grill. For a tasty but simple dinner we decided it would be lamb burgers and grilled potatoes. The burgers were from our friend Suvir Saran’s recipe that Allen Brothers carries on their website. Absolutely nothing is needed to enhance the flavor the lamb burgers. They are perfectly delicious right from the package.

For the potatoes, I microwaved 2 large russet baking potatoes until they were just soft when I gave them a pinch. I let them cool a bit, then peeled and cut them into ½ inch thick slices.  I drizzled each slice with some olive oil, sprinkled with salt and pepper and some Garam Masala from Sameh Wadi’s Spice Collection. He is the chef owner of Saffron Restaurant and Bar.

After the coals were glowing red, the grate was laid over them. Using tongs, the potatoes were placed directly over the fire and turned often to prevent them from burning.  A little more olive oil was brushed on those that seemed a little dry. Once they were cooked, all were stacked up off the direct heat, while the burgers were cooking.  A couple of minutes before they were grilled to perfection, buttered sesame buns were placed on the grates to toast.  Everything was then pulled off the grill and enjoyed with a Sam Adams Maibok.

Since one cannot live on doughnuts alone (contrary to the belief of some, like our friend Barbara), I decide to make a Swiss Chard and Black Olive Tart. This particular recipe is from the Traveling Through Provence Cookbook by Sarah Leah Chase.

This savory tart can be served hot or room temperature. Serve it alongside a green salad and a Côtes-du-Rhône for a scrumptious weeknight dinner or after eating too many homemade doughnuts.

Pastry:
1 ¼ cups unbleached all-purpose flour
1 ½ tablespoons minced fresh rosemary
Pinch of sea or coarse salt
8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
2 teaspoons Dijon Mustard
2-3 tablespoons ice water or more as needed

Make the pastry. Place the flour, rosemary, salt, and butter in a food processor and pulse until the mixture resembles coarse meal. Add the mustard and enough ice water so that the dough begins to form a ball as the machine is pulsed on and off. Gather the dough into a flat disk, wrap it in plastic, and refrigerate for a least 30 minutes.

On a lightly floured surface, roll out the chilled pastry dough to form a 12-13 inch circle. Transfer to an 11-inch tart pan and trim and crimp the edges decoratively. Spread the chard filling evenly in the tart shell. Return it to the refrigerator until ready to fill.

Filling:
1 large bunch Swiss Chard (about 1 lb), washed, stems, and thick center ribs removed, leaves patted dry
2 tablespoons olive oil
1 large onion, minced
3 cloves garlic, minced
1 teaspoon fresh thyme
Pinch of grated nutmeg
½to ¾ cup freshly grated Gruyère Cheese
2 large eggs
½ cup light cream or half and half
Sea or Coarse salt
1 ½ cups pitted Nyons or Kalamata olives, cut in half
Freshly ground black pepper
2 tablespoons pine nuts

Preheat oven to 400°F.

To make the filling. Cut the Swiss Chard leaves into ½-inch-wide strips. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until soft and translucent, 7-10 minutes. Add the garlic and thyme and cook until garlic is fragrant (about one minute). Add the chard and cook until the chard leaves have wilted and any water given off has evaporated, 5-7 minutes. Remove from the heat and gently mix in the cheese.

Beat the eggs and cream together in a mixing bowl, grate nutmeg over egg mixture, and set aside.

Spread the chard filling evenly in the tart shell. Pour the egg and cream mixture over the filling. Arrange the olive halves in concentric circles over the top, pressing lightly into the filling. Sprinkle the pine nuts in between the olives.

Bake the tart until the crust is golden and the filling is set, 30-40 minutes. Serve hot, warm or at room temperature.

Thanksgiving dinner gave our household many leftovers including the remains of a boned-in ham from Farm on Wheels (Saint Paul Farmers Market). What does one do with the next days’ ham, but make a northern bean and ham soup of course.

What could be better to go with soup then cornbread made in a cast iron skillet?

2 cups all-purpose flour
2 cups (8 ounces) yellow cornmeal
½ cup (2 ¼ ounces) granulated sugar
1 teaspoon salt
1 tablespoon baking powder
3 medium shallots, minced
2 medium jalapeños, minced
2 garlic cloves, minced
3 tablespoon butter, divided
1 cup sour cream
¼ cup vegetable oil
¾ cup milk
3 eggs

Heat oven to 400ºF and place 9-inch cast iron skillet in hot oven.

With a whisk stir together flour, cornmeal, sugar, salt and baking powder in a medium bowl and set aside. In a separate bowl, mix together sour cream, oil, eggs and milk and set aside.

Heat small sauté pan over medium heat and add 1 tablespoon of butter. When butter is sizzling add shallots and peppers. Cook about one minute or until shallots are translucent. Add garlic and cook about 30 seconds. Add mixture to dry ingredients.

Before adding wet mixture to dry ingredients, carefully remove heated skillet from oven and place 2 tablespoons butter in it. Return skillet to oven and remove again once butter is melted.

Working quickly, stir wet ingredients into dry ingredients, mixing just until dry ingredients are moistened. Pour batter into prepared skillet.

Return skillet to oven and bake about 25 minutes or until light golden brown and toothpick inserted into center comes out clean. Serve warm.

12 servings

The tomatoes have been piled high these last few weeks at the farmer’s market; overflowing the tables with abundance. As I walk the aisles, I realize their days are numbered. Soon I will be longing for another Big Boy, Italian Ice or Roma, knowing all to well that it will be another year before they return to their glory.

Last week we cooked down a bushel and a half of romas to make a roasted tomato paste. We also canned about 18 pints of salsa. This week, I decided it was high-time to test a recipe from the New York Times, created by Melissa Clark for a Tomato Tarte Tartin. I figured my days were numbered if I was to use my yellow pear and cherry tomatoes for the recipe about which she wrote.

Clark is such a wonderful writer, always explaining her inspiration, and giving credit to the New York chefs that she may contact to answer questions she may have. Her diligence in testing results in recipes that are always delicious. Now is the time, before it’s too late, to cook this simple yet delectable  Caramelized Tomato Tarte Tartin. ]]> http://www.bretstable.com/recipes/caramelized-tomato-tarte-tartin/feed/ 1