Cream of Broccoli Soup...for Wordless Wednesday

Hello everyone, Welcome to Wordless Wednesday. Such a windy day here in S. Florida, with tropical storms brewing in the Atlantic, and we're getting all the strong winds, and storm, later! I made this comfy, homey, delicious Cream of Broccoli Soup while I was at my daughter Lora's for the weekend...totally from 'scratch'...using up her leftover steamed broccoli, and my chicken broth from a few days before...very easy to make...
linking to one of the best recipe that you could follow...which is quite similar to mine... 
Cream of Broccoli Soup

Fresh Tomato Tart with Gorgonzola Cheese

As I have mentioned in my 'Silent Sunday' post, I made this beautiful rustic Tomato Tart...normally, I would have used a milder cheese, like Goat Cheese or a mild Cheddar Cheese but I had a block of sweet Gorgonzola cheese, imported from Italy that worked wonders to balance out the flavors with just a small amount of chopped parsley
and the perfectly ripe tomato slices

I may not make cupcakes...especially with 'fancy-schmancy' frosting and decorations; although I think they are gorgeous...and that reminds me of my dear sweet friend Joanna from
Chic& Gorgeous Treats...(whom I had the pleasure of meeting in person last year, in S. Francisco) she is every bit beautiful, sweet, bubbly and friendly in person...  as she is on her blog! Check out her most amazing blog that will put a smile on your face and will want to make, or wish you would/could make some of her creative desserts, cupcakes, and mini tarts.

At least Jo's tarts and cupcakes have natural fruit and fresh cream toppings, but some bloggers make cream frosting for cupcakes which are oh, so pretty and decorative, but the first thing a child would do is to lick off the extreme sugary and brightly tinted cream!
 

Just to give you an example, last week my little grandson Luca was crying at his kindergarten class at lunchtime because every child was enjoying their cupcake topped with a fancy blue frosting, and he had to tell his teacher he's not supposed to eat the cupcake. (he previously got sick from the colored butter cream before)

My daughter had to go to school to console him because he just kept saying "I'm not supposed to eat this"...the poor child is so allergic to so many buttery and synthetic products, that he already knows at such a young age what not to indulge in...even though he would like it, but his little tummy would not tolerate it!




So, let's get started on this recipe! The tart recipe is from Lora @ Cake Duchess from one of the Julia Child's baking challenge with Dorie...another challenge that I'm not following...but maybe, one of these days...soon:)

Torta Salata-Mixed Vegetable Galette

made in a 9 inch round removable bottom tart pan

Galette Dough...(I used it for my Tart Dough)

From Baking with Julia by Dorie Greenspan
serves about 4 people

1 c.  all-purpose flour
1/4 c. cornmeal (I used plain cornmeal)
7 Tb. cold butter
1/3 c. ice water
3 Tb. sour cream




Galette Dough
 
Stir flour and cornmeal together.  Cut in butter with your fingertips until butter is in pea-sized lumps.  Stir ice water and sour cream together in a small bowl, then add to flour mixture.  Mix together with a fork until mixture holds together and form into a ball.  Put ball on a piece of plastic wrap, loosely gather plastic wrap around it and twist, then press dough into a disc. Refrigerate for one hour before rolling out.  Roll out on a floured surface till dough is about 1/8″ thick.  Fold into quarters and transfer to baking sheet.  Unfold and fill. You could also make the dough by pulsing in a food processor.

Remove the dough. Squish the ball down flat and wrap it in plastic and chill for at least 2 hours. Preheat your oven to 350 degrees F. and proceed to make filling.

For the filling:

2 large tomatoes sliced (not too thin, or thick)

8 oz. piece of Gorgonzola cheese, or a cheese of your choice that melts...you can use goat cheese, Swiss cheese, white cheddar, or just use the custard filling.
a handful of fresh chopped parsley

1 cup heavy whipping cream
2 large eggs, slightly beaten with fork
1 shallot chopped, and sauteed in 1 Tbsp olive oil
salt and pepper to taste

In a shallow bowl, add 2 Tbsp olive oil, and dip the tomato slices in them. Sprinkle with salt and freshly ground pepper. Add the 2 beaten eggs to a medium bowl, add the cream, and finally the sauteed shallots. Stir the chopped parsley into the cream and egg mixture.

Do not add the tomato slices until the last 10 minutes of baking time...very important!


Now, you're ready to bake the tart in the preheated oven, for about 25-30 minutes...just keep checking to make sure you don't over bake the tart with the filling.

During the last 10 to 15 minutes, take the tomato slices out of the oil, and pull out the tart from the oven, to place the tomatoes decoratively over the top, and finish baking the tart.

Note:
Now, do you see what I mean? This gorgeous tomato tart is right out of the oven, the tomato slices stayed juicy, and just the right softness, thanks to dipping them into the olive oil first, and only baking them on top of the crust for the last 10-15 minutes...any longer than that, will shrivel up your tomato slices; especially if you don't dip them into the olive oil!

Enjoy a nice slice of this super delicious savory rustic Fresh Tomato Tart...guaranteed success!







The filling is absolutely divine, with the custard mixture and the perfect cheese melted, and baked to a delicate golden color!

 ...and last but not least, Do include your children, or grandchildren whenever possible to join in the fun with the dough. They do have a pretty good idea of what they want to make!

As you can see what I was talking about...check out my little grandson's delicate skin and complexion...he has a lot of allergies to foods, and mostly sugary things (such as colored butter creams)...no wonder he is safer eating and enjoying savory, or even sweet fresh tarts, and homemade cakes that his mom makes just about every day, and the entire family stays 'thin'...because they eat healthy and delicious fresh, and organic vegetables...and oh, yes, pasta just about every day!
Have a wonderful weekend everyone, and enjoy you fall weather...a great change. As for us, rain, rain, ...and more rain, along with some sunshine...a nice 77 degrees F. as of right now! Hugs to you, from South Florida! xo

Fresh Tomato Tart...and Silent Sunday!

My amazing Fresh Tomato Tart with Gorgonzola Cheese...recipe, to follow!



...a funny sign by an owner or tenant of my complex...which wasn't as serious as they claimed!

Easy Chicken Salad Sandwich...and more

I have so much stuff to share with you...but first things, first. Yesterday, as I was commenting back on some of the comments (yes, I know I owe a lot more)...I came across a comment from Cathleen @ A Taste of...Madness
and as soon as I saw her yummy, and simple chicken salad sandwich, I immediately decided to use of the large roasted leftover chicken breast, from the whole roasted chicken, I made the other day.
For the recipe, just click on the link, but I also combined half of the portion for the mayo, with my homemade tartar sauce, or you can use a bottled purchase tartar sauce if you would like!

Roasted chicken is so versatile, but most of the time I purchase it ready made, fresh  rotisserie style, from my local supermarket. Just can't resist the aroma and the freshness of a roasted chicken.

The leftovers can be utilized so many different ways...if you haven't devoured all of it in one sitting, with family or company. In my case, I always have some leftovers which happen to be one of the large breast which I use for chicken sandwiches, but have not made chicken salad in a long time!

How could you not enjoy this delicious sandwich on your favorite sandwich bread or bun (I chose 100% whole wheat)

On the bottom slice of the bread, pile on the yummy chicken salad, and on the other
slice a generous chunk of your favorite lettuce, a slice of perfectly ripe tomato, and a thin slice of red onion (optional)...cut it half diagonally, and enjoy your sandwich with homemade ice tea...can't get better than that!

A 'sitting duck'...this isn't...but more like a 'squatting chicken'...which it is; 'hunch back', and all!...yikes! This image of a well roasted chicken, right out of the oven is NOT very attractive, but the chicken is perfectly roasted...except for the two bottom legs...which are squatted, and did not get golden brown, but it did get tender.

So why am I showing you this funny looking squatting chicken?...well, because of the cast iron roasting pan, and how clever and useful it is.

So, this is the famous cast iron skillet by Chef Emeril...I did not find this as a 'thrift find'...as a matter of fact, I ordered it online from HSN Home shopping...the cost was not cheap...close to $40. I must admit it really is an unusual, and different kind of roasting pan, but I am not crazy about it, and therefore,

I will want to get rid of it....probably donating it to Goodwill, or offering someone in the U.S. who will not mind paying for the shipping charge...that's all; just let me know if you're interested!

This was the original plan...roasted chicken, and baked sweet potatoes!

I'm gonna share my homemade tartar sauce recipe with you, to add to the chicken salad recipe!

So, I made my own delicious tartar sauce...which was not difficult, at all!



My homemade tartar sauce, which I featured in my previous post.

Here are the ingredients that I used...

OK...so here you have all the ingredients to process for the tartar sauce...sweet pickle slices, caper berries, and and scallions.Give it a whirl or two, and you can add this to your favorite mayonnaise.

So, that's all to making a simple homemade tartar sauce...here's my personal recipe concoction!

Tartar Sauce

! 1/2 cups really good mayonnaise
2 Tbsp. sweet diced pickles for the relish
1 Tbsp. caper berries
2 Tbsp. lemon juice
1 Tbsp. chopped onion
1 teaspoon brown mustard
about 1/2 teaspoon of pickle juice

Mix all ingredients together, and use it for side dish, or for sandwich spreads, and dips!

Sending you our beautiful rainbow from our South Florida early evening scene!

Silent Sunday

Mini banana breads with white chocolate chips

I'm not sure, which is better...'Silent Wednesday'...or 'Silent Sunday!'...either way, I haven't done one, or the other! This is something all new to me...so here it goes!

Baked, Eggplant Stacks

 @ Palm Sugar Asian Grill..(Gabby and me)

Red Velvet Cupcake...(celebrating three family members' birthdays)

Super spicy mixed papaya salad

Vegetarian Spring Rolls with Tofu

Perfect and awesome Asian restaurant...Palm Sugar

My beloved city...West Palm Beach, Florida...at dusk

Jamaican Jerk Chicken Legs

TGIF-where has the week gone by?...pretty soon, the kids will be going back to school at the end of this month, and the end of summer vacation for most people, as well! Living in South Florida most of my life, and my children, 'native Floridians'...grandchildren not even knowing what cold winter, and snow is all about...glad that we are here in the 'land of sunshine'...not so much of it for the last couple months. Although we get a 'sneak preview' of it just about every single day, even if its for an hour, S. Florida is still the SUNSHINE STATE!

Often, I have a dilemma about what to make for 1 person (myself) for dinner, when I'm not at my daughter's which is just about every day. We cook together, or I cook (she does most of the baking)...but when I eat alone, about twice a week, I just don't want to heat up my little kitchen and waste electricity, so I use my George Foreman grill, or my toaster over to make a small portion, for (2) ...yes, 2...either for one, and have another portion fore leftover lunch, or invite a friend!

Have you ever tried cooking a gourmet meal in the toaster oven?...well, you can, you know, it's as easy, if not easier than in your big conventional oven! I've been doing this for a long time now, and my best friend suggested that I write a 'toaster oven cookbook'...which of course, I haven't but then, they already have them and she gave me a cute little toaster oven cookbook!

You have to have at least a large enough tray for the toaster oven to be able to fit at least 6 pieces of chicken comfortably, or for roasting a few pieces of vegetable, fish, or even baking cookies...seriously!

I'm gonna share 3 different recipes...one for the Jerk seasoning, 1 for the Basmati rice which is a cilantro-lime scented, and a fabulous Cuban , authentic Havana based black beans, which you can mix with the rice, or serve it separately! So, are you ready?...because I will guide step-by-step for this semi-spicy delicious Caribbean dish, that will take you away to the island of Jamaica...or the Havana black beans to the 'forbidden island'...which I will not go into a long explanation but just that; it was referred to as the 'jewel of the Caribbean'...the largest of the Caribbean islands...frozen in time, from the 1950's!... see link-Caribbean, Havana!
We have a huge population of Cubans here, in S. Florida, as we also have a large population of Jamaicans, and Haitians. We have so much 'island influences' that you do not have to venture far to authentic cuisines of these colorful, tasty, spicy, Caribbean influences of their culture!

Remember my trusty little Better Homes and Gardens recipe box?...I featured this last year, with all my old scribbled...copied recipes, and some on little index cards from the eighties...some torn out pages with pictures; but let me tell you...these are truly 'treasures' that I can make, and have made in the past. Recipes that are really a 'labor of love' ...and hand-me-downs, although I have some scribbled pages tucked away in some old treasured cookbooks!

The Jamaican Jerk Seasoning...and Marinade, which I have adapted from the scribbled page, is another one that I have saved (no photo of it) ...although I have not made this spicy delicious chicken in a long time, I decided to make it on a smaller scale...using my Cuisinart Toaster oven, that is just as strong if not stronger, than my conventional big oven! Save time...save energy...save money on your electric bill by using a smaller oven that you can bake, broil, toast, just about anything, and everything that will put a 'smile' on your face, because you have minimal clean-up!

Jamaican Jerk Chicken Legs
adapted from 2 various sources

1 Scotch bonnet, or Jalapeno, or Habanero pepper,
seeded and chopped
(you can use one of each...if you dare)
4 scallions sliced into 2-in. length
3 cloves of garlic, peeled, and chopped
3 Tbsp. fresh ginger, grated
(about a 2 inch piece)
4 sprigs of fresh thyme chopped
(or, 1 1/2 teaspoons dried)
2 bay leaves, crumbled
1 Tbsp. all-spice, ground
1 teaspoon cinnamon powder
(or 3 teaspoons, dried)
2 teaspoons English style dry mustard
salt and pepper to taste

For the sauce:
created by; Elisabeth

1 cup crushed pineapple
1/2 cup tomato juice
1/4 cup vegetable, or canola oil

Mix all the ingredients together in a blender,
and brush on the chicken as a glaze
note: brush on only, at the last 20 minutes. You can
double this recipe, and also use it for dipping, and adding
on extra sauce at serving time.

For the seasoning (spice rub) ingredients: Put all the ingredients in a food processor, and mix together till everything is pureed into a powdery form. This spice rub is plenty enough for a 3 1/2 lb. chicken, so you will not need all of it for 6 pieces. Just use half the amount, and save the other half in a jar, or plastic container in the fridge to use later.

In a large zip-lock baggie, place the chicken pieces, and pour half the amount of the spices...or use the entire amount if you are making a lot of chicken parts to marinade. Close the bag, give it a good shake, and refrigerate up to 24 hrs. no less than 2hrs. (the longer, the more tender your chicken will be, and more flavorful)
Grill, or bake @ 350 F.for l till about 45- 50 minutes, just remember to brush with the sauce the last 20 minutes.

Havana Black Beans

2 15-oz. canned black beans
(you can make your own, from dried
if you prefer)
1 teaspoon dried thyme
dash of cayenne pepper
half of a green pepper, chopped (opt.)
2 cloves garlic, chopped
2 bay leaves
1 Tbsp. canned chipotle sauce,
8 oz. can of tomato sauce
juice of 2 limes
1/2 cup of water
1 Tbsp extra virgin olive oil
2 scallions finely chopped
1/2 cup finely chopped cilantro

In a medium saucepan, add saute the garlic, the pepper and the scallion in the olive oil, add the bay leaves, slice one of the limes, and add into the saucepan, and use the juice of the other, or (you can just use the juice of both limes)
Add the chipotle sauce, the tomato sauce, and the 1/2 cup of water, bring to a boil, and cook for about 10 minutes.
(you can remove the lime slices and the bay leaves at this time)...drain the liquid from the black beans, and add it to the sauce ingredients, add the thyme, and cayenne pepper, and adjust seasoning with salt and pepper. You can serve the beans separately, or make a batch of Basmati Rice, adding cilantro, and lime juice while cooking the rice!

This is so incredibly delicious with the Jerk Chicken, that your family or friend will think you slaved away all day making this amazing dish!...and don't forget the frozen Margarita cocktail...(which I will have to borrow from one of my fabulous foodie friends)

Have a blessed and peaceful, wonderful weekend!
xo