Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

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Entries in summer (2)

Tuesday
Aug112015

Beefsteak Tomato, Mortadella, & Wisconsin Emmenthaler Tart

This weekend we had my husband David's dad and sister in town for a much overdue visit. We usually go to eastern Washington to hang out with them over the holidays, but it has been many years since we've been able to host them at our place. The weekend was a whirlwind of playing tour guide, going out for meals with friends, and spending time together at our new place. It was a perfect weekend.

Saturday was an ideal night for a dinner party--we invited some old and new friends to join us and I cooked up a storm: We started with marinated, prosciutto-wrapped and seared shrimp, and moved on to pasta with grilled broccolini and anchovy, braised short ribs in a chile-chipotle broth, fiery elotes, and a peach salad with burrata, mint pesto, prosciutto and pistachios.  For dessert a friend brought pies, because Baketard.

My favorite dish was this tomato tart from the Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte March cookbook. I have cooked 5 or 6 recipes from this book and they have ALL rocked.

The only change I made to the original recipe below was to add a couple of sliced, caramelized onions between the Mortadella and cheese layers. I also used heirloom tomatoes instead of the beefsteak because they are BEAUTIFUL right now.

Give this a try and let me know what you think!

Beefsteak Tomato, Mortadella, & Wisconsin Emmenthaler Tart

Wisconsin Emmenthaler is similar but worlds better than regular old grocery store Swiss cheese. True Emmenthaler cheese is generally richer because it is made with unpasteurized milk. It’s great in this tart with its slightly piquant and somewhat sharp taste.

SERVES 6

1 sheet store-bought frozen puff pastry, preferably Dufour brand, thawed
2 tablespoons Raye’s whole grain mustard
12 slices Wisconsin Emmenthaler cheese, 1/8 inch thick
6 slices mortadella, 1/4 inch thick
3 large vine-ripened or beefsteak tomatoes, thinly sliced
3 thinly sliced garlic cloves
Sea salt and freshly ground black pepper
4 tablespoons extra virgin olive oil

Preheat the oven to 375˚F. Line a baking sheet with parchment paper. Unfold the puff pastry sheet on a cool, lightly floured surface and roll it out to a 1/4-inch thickness.

Trim the pastry into a 12-inch round and place it on the prepared baking sheet.

Using a fork, prick the pastry in several places.

Brush the pastry with the mustard, leaving a 1/2-inch border.

Lay 6 slices of cheese over the mustard, then top with the mortadella.

Lay the remaining 6 slices of cheese over the mortadella. Arrange, the tomatoes atop the tart, slightly overlapping to form a circular pattern, then scatter the garlic over the tomatoes.

Season to taste with salt and pepper and drizzle with 2 tablespoons of the olive oil.

Bake until the pastry is golden brown, the cheese is hot and bubbling, and the tomatoes are slightly caramelized, about 30 minutes.

Drizzle the tart with the remaining 2 tablespoons of olive oil and serve immediately.

Wine Pairing

Serve this dish with an Alsatian white-inspired blend that offers aromas of nectarines, flowers, and spice, such as Robert Sinskey, “Abraxas,” 2007, Napa Valley, California.

Thursday
Aug092012

You say tomato: Tomato Tonnato and Tomato, Fresh Fig & Blue Cheese Salad

It’s summer! Summer = Tomatoes, right? I’m one of those people who loathed the taste and texture of tomatoes as a kid (excluding ketchup and the jars of Ragu my mom served, natch). As an adult, I started liking tomatoes and over time, even loving them in some preparations.  I don't normally seek out tomato recipes specifically (unless they're written by Paul Bertolli, because his tomato recipes should be considered scripture). Occasionally, something all about the tomato will catch my eye, however. The New York Times posted a few inspiring tomato recipes this week in an article entitled, “Never Say No To A tomato Vine”, and I had to give ‘em a test drive.

Fortunately, Seattle summers are extremely hot and tomatoes are very easy to grow here. I stepped outside into the blistering sun and plucked a few precious heirloom gems off of my huge tomato vines, which were straining under the weight of their tremendous bounty.

HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA.

I’m full of shit. Our summer, with a notable handful of days where the temperature got into the 90s, has sucked. Again. I could no more grow a crop of tomatoes than I could make a prize-winning cake or be a contestant on the Bachelorette (unless I was auditioning for the lead, of course). Fortunately, we have some great grocery stores who manage to pull in some beautiful product.

Here’s the dirt on the two recipes I selected: They’re not fussy. They’re not complicated. The tonnato isn’t beautiful, because my meager skills have a hard time making a tuna sauce (think classic italian Vitello Tonnato, minus the veal) look extremely appealing. I’m still posting the recipes, because both were absolutely delicious and would be the perfect light summery al fresco supper (if we ever get any summer). David liked the fig and tomato salad—I absolutely loved it. I liked the tomato tonnato—He absolutely loved it.

So give ‘em a go, and let us know which one you liked most.  And if it’s not too much trouble, can you send us some summer?

Tomato Tonnato

TOTAL TIME : 15 minutes

INGREDIENTS

                        5 tablespoons extra-virgin olive oil

                        1 three-ounce can imported tuna packed in olive oil, drained and flaked

                        1/4 cup mayonnaise

                        2 teaspoons drained capers

                        2 teaspoons fresh lemon juice

                        2 anchovy fillets, optional

                        1 fat garlic clove, smashed and peeled

                        2 tablespoons tightly packed basil leaves, more for garnish

                        2 pounds mixed tomatoes, large ones cut in slices, small ones cut in wedges

                        Coarse sea salt

                        Black pepper

                        Crusty bread, for serving.

PREPARATION

 

  1. In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.
  2. Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.

 

 

YIELD: 6 to 8 servings.

Originally published with Never Say ‘No’ to a Tomato Vine, By MELISSA CLARK, August 3, 2012

Tomato, Fresh Fig and Blue Cheese Salad

TOTAL TIME: 20 minutes

INGREDIENTS

                        1 tablespoon balsamic vinegar

                        1/4 teaspoon fine sea salt

                        1/4 cup extra-virgin olive oil

                        3 tablespoons pine nuts

                        1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced

                        1/2 pound fresh figs, cut into quarters

                        1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste

                        1 teaspoon fresh thyme leaves

                        Black pepper.

PREPARATION

 

  1. In a small bowl, whisk together vinegar and salt. Whisk in oil.
  2. In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
  3. Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

 

YIELD: 4 servings.

Originally published with Never Say ‘No’ to a Tomato Vine

By MELISSA CLARK, August 3, 2012