Posts tagged heavy cream
leek & wood sorrel tart

we are finally seeing hints of spring headed our way and i have been using the warmer weather as an opportunity to get back into the garden. thanks to all the rain we have been having in orange county, greens are popping up all over the garden with out a whole lot of effort. and the wood sorrel (clover, sour grass) is EVERYWHERE. now, most would call them “weeds” and toss them. but “weeds” are really just anything in your garden you don’t want. and what i really don’t want is waste. so why not cook them up?

wood sorrel’s are tart and bright in flavor and are a great addition to salad or sandwich greens. not to mention, they are beautiful. now, if you don’t have clover’s in your garden, you could easily sub your favorite green (arugula, spinach, kale, etc.) but if you can get your hands on them, you won’t be disappointed.

leek & wood sorrel tart

serves: 8 (makes 2 medium sized tarts, half the filling recipe if you only plan to use 1 sheet at a time)

prep time: 20 minutes

bake time: 40 minutes

total time: 1 hour

ingredients: 1 pack frozen puff pastry dough (they come with 2 sheets, and they need to be thawed in advance, so prepare ahead of time to make this recipe). 1 large leek, white & light green parts sliced an eighth of an inch thick. 1 large shallot sliced an eighth of an inch thick. 1 tbs olive oil. 2 eggs. .5 cup grated white cheddar cheese. .25 cup heavy cream. .25 cup chopped wood sorrel or your favorite green, plus a 6 whole wood sorrel for the top of your tart. 1 tsp kosher salt. .25 tsp freshly ground pepper. baking sheet. parchment paper. edible flowers if you have/can get some.

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start by preheating your oven to 400 degrees f. then, prep your puff pasty. now, you can make whatever tart shape you feel like here. the sheets come folded in a rectangle, so the easiest is to keep it folded and roll the dough out to about an eighth of an inch thick. whatever shape you choose, just make sure you roll the dough thin enough so it will cook completely with out over cooking your eggs. once you have rolled your dough out, start to roll the edges of your dough over to create “sides” to your tart.. use your thumb and index finger of one hand and the index finger of the other to pinch the edges of the dough creating ridges and a barrier to keep your filling in. poke the bottom of your tart with a fork so it won’t puff up when baking and then pop the tart in the freezer to harden up for 10 minutes. repeat with the second sheet, or save it for something else down the road if you are feeding a small group. while your tart shell hardens, line a baking sheet with parchment paper. toss the leeks and shallots with half the salt and pepper and the olive oil. lay the leeks and shallots out on the baking sheet and roast for 10-15 minutes until they are starting to brown. once your tart shell has hardened, par bake it for 10 minutes in the oven with out the filling.

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while it bakes, whisk together the eggs, cheese, cream and the remaining salt and pepper.

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stir in the chopped wood sorrel.

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once your tart shell (or shells) is lightly baked, use half the shallots and leeks to cover the bottom of the tart. then, fill the tart about half way with egg filling. top with a couple of whole sorrels and some edible flowers. repeat for the second tart if necessary.

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bake for 15-20 minutes until the egg filling is set and the puff pastry is golden on the edges and cooked through. slice and serve hot.

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xo, a

leek & wood sorrel tart

serves: 8 (makes 2 medium sized tarts, half the filling recipe if you only plan to use 1 sheet at a time)

prep time: 20 minutes

bake time: 40 minutes

total time: 1 hour

ingredients: 1 pack frozen puff pastry dough (they come with 2 sheets, and they need to be thawed in advance, so prepare ahead of time to make this recipe). 1 large leek, white & light green parts sliced an eighth of an inch thick. 1 large shallot sliced an eighth of an inch thick. 1 tbs olive oil. 2 eggs. .5 cup grated white cheddar cheese. .25 cup heavy cream. .25 cup chopped wood sorrel or your favorite green, plus a 6 whole wood sorrel for the top of your tart. 1 tsp kosher salt. .25 tsp freshly ground pepper. baking sheet. parchment paper. edible flowers if you have/can get some.

start by preheating your oven to 400 degrees f. then, prep your puff pasty. now, you can make whatever tart shape you feel like here. the sheets come folded in a rectangle, so the easiest is to keep it folded and roll the dough out to about an eighth of an inch thick. whatever shape you choose, just make sure you roll the dough thin enough so it will cook completely with out over cooking your eggs. once you have rolled your dough out, start to roll the edges of your dough over to create “sides” to your tart.. use your thumb and index finger of one hand and the index finger of the other to pinch the edges of the dough creating ridges and a barrier to keep your filling in. poke the bottom of your tart with a fork so it won’t puff up when baking and then pop the tart in the freezer to harden up for 10 minutes. repeat with the second sheet, or save it for something else down the road if you are feeding a small group. while your tart shell hardens, line a baking sheet with parchment paper. toss the leeks and shallots with half the salt and pepper and the olive oil. lay the leeks and shallots out on the baking sheet and roast for 10-15 minutes until they are starting to brown. once your tart shell has hardened, par bake it for 10 minutes in the oven with out the filling. while it bakes, whisk together the eggs, cheese, cream and the remaining salt and pepper. stir in the chopped wood sorrel. once your tart shell (or shells) is lightly baked, use half the shallots and leeks to cover the bottom of the tart. then, fill the tart about half way with egg filling. top with a couple of whole sorrels and some edible flowers. repeat for the second tart if necessary. bake for 15-20 minutes until the egg filling is set and the puff pastry is golden on the edges and cooked through. slice and serve hot.

roasted carrot + ginger soup

i escaped. 

last night after my seven-thirty pm yoga class, i hopped in the car and drove straight to the desert. i have been dying for a few days to recharge, and what better place is there to do that than by a pool with a pina colada in your hand? or a mai tai if that is more your thing. 

even though i only drove two hours out of town, i'm enjoying the sunshine instead of the rain. 

but for those stuck in the gloom, or anyone who loves a tasty soup, this recipe is for you. 

roasted carrot + ginger soup

prep time: 10 minutes

active time: 10 minutes

inactive time: 40 minutes

total time: 1 hour

ingredients: 1 lb carrots, peeled, halved and roughly chopped. 1 medium sized brown onion, diced. 2 tbs olive oil. 5 garlic cloves, smashed and roughly chopped. 1 tbs grated ginger. 5 thyme sprigs, leaves removed. 4 cups chicken stock. .5 cup heavy cream. 2 tsp salt. 1 tsp freshly ground pepper. baking sheet. parchment paper. immersion blender (food processor or blender will work). seasoned croutons and cilantro leaves for serving. 

 

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start by preheating your oven to 425 degrees f. lay out a layer of parchment paper on a baking sheet. combine the carrots, onions and olive oil together. season with half the salt and half the pepper. toss well to combine and then pour the carrots and onions onto the baking sheet in a nice even layer.

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roast the veggies for 30-40 minutes. checking them about halfway through to stir.  you just want the edges of the carrots start to brown. once you've gotten some good color on your carrots, remove them from the heat.

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add them to a large pot over medium heat. add in the garlic, ginger and thyme leaves and cook until the garlic is fragrant. about 1 to 2 minutes.

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pour in the chicken stock, the rest of the salt and pepper and stir well to scrape up any browned bits on the bottom of the pan. bring the liquid to a boil and then reduce the heat to a simmer. simmer for 5 minutes and then turn off the heat.

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using your hand immersion blender, or working with a food processor or blender, puree the soup till all the chunks are out.

pour in the cream and continue to blend the soup till the cream is completely combined.

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serve with some seasoned croutons and some cilantro leaves and enjoy. 

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xo, a

roasted carrot + ginger soup

prep time: 10 minutes

active time: 10 minutes

inactive time: 40 minutes

total time: 1 hour

ingredients: 1 lb carrots, peeled, halved and roughly chopped. 1 medium sized brown onion, diced. 2 tbs olive oil. 5 garlic cloves, smashed and roughly chopped. 1 tbs grated ginger. 5 thyme sprigs, leaves removed. 4 cups chicken stock. .5 cup heavy cream. 2 tsp salt. 1 tsp freshly ground pepper. baking sheet. parchment paper. immersion blender (food processor or blender will work). seasoned croutons and cilantro leaves for serving. 

start by preheating your oven to 425 degrees f. lay out a layer of parchment paper on a baking sheet. combine the carrots, onions and olive oil together. season with half the salt and half the pepper. toss well to combine and then pour the carrots and onions onto the baking sheet in a nice even layer. roast the veggies for 30-40 minutes. checking them about halfway through to stir.  you just want the edges of the carrots start to brown. once you've gotten some good color on your carrots, remove them from the heat. add them to a large pot over medium heat. add in the garlic, ginger and thyme leaves and cook until the garlic is fragrant. about 1 to 2 minutes. pour in the chicken stock, the rest of the salt and pepper and stir well to scrape up any browned bits on the bottom of the pan. bring the liquid to a boil and then reduce the heat to a simmer. simmer for 5 minutes and then turn off the heat. using your hand immersion blender, or working with a food processor or blender, puree the soup till all the chunks are out. pour in the cream and continue to blend the soup till the cream is completely combined. serve with some seasoned croutons and some cilantro leaves and enjoy.