Pear Tarts for All!!

It's pear season, and I mean it's pear season. juicy miniature reminders of exotic lushness. aka those wicked magical temptresses.

So, yeah. I had some. Then I had some more. Eventually, I got carried away and didn't know what to do with them all. And so....
there was a birthday, and a gathering, and a farm, and a festival, and another farm... and, some dogs.

Pear Tart with Toasted Almond Crust and Orange-Ginger Glaze
2 cups raw almonds, toasted
1/2 cup dates, pitted
4 pears, peeled, cored, and thinly sliced
1 Tbs + 2 tsp fresh lemon juice
1/4 cup light brown sugar or natural sweetener
1/4 tsp ground ginger
1/3 cup orange marmalade
1/2 tsp peeled and minced fresh ginger

In a food processor, coarsely grind the almonds. Add the dates and process until thoroughly combined. Press the mixture into a lightly oiled 9-inch tart pan (pie plate or springform will do). Toss the pears with 2 tsp lemon juice and arrange in the crust in a cute, circular pattern. Sprinkle with the brown sugar and ground ginger and bake on the center oven rack until the pears soften (about 30 minutes). Let cool to room temperature. In a small saucepan over low heat, combine the marmalade, the 1 Tbs lemon juice, and the fresh ginger, stirring until blended. Brush on the pear slices and serve.
From "Vegan Planet" by Robin Robertson (Harvard Common Press, 2003)

The night got sloppy so unfortunately no pics were taken. However, when I say Pear Tarts for All... awww, yeah. Select few got to sample this eye-pleasing dish, and when you turn your back (or go hug a chiminea), a Rascal devours it. Need I say more.... dogs. love. pear tarts.

shift in season, shift in flava'

Yup. A short but a quickie.
That's what I got for you...

Crisp Autumn mornings makes my head spin and coffee steam. While the leaves change, I fantasize about Apple Crisp and fall goodies. Just the other night, I made a Roasted Veggie Savory Tart with Roasted Garlic Dip. Sure, roasting adds to the cooking time but what a better way to heat your home (though this time of year leaves me desperately missing my wood stove).

I haven't made many tarts YET!! (and I do stress yet. I feel it coming on. the tart explosion.) This one was a free-forming beauty (and sadly the battery died in my camera). I would say about 95+% of the ingredients were local AND organic (which is so sexy to me). The crust needs some improvement, which a-okay with me - just means that I will have to make more! It was super fragile, made with hand-ground walnuts, sesame seeds, flaxseeds along with buckwheat, whole wheat pastry flour, and sun-dried tomato oil.

The garlic dip I feel will be a staple of mine this season. Super delish, super easy. Roasted garlic, ground almonds, and balsamic vinegar... oh my.

For those of you who needs recipes (and I know who you are...) all I can say is, workin on it.
Happy Autumn.

Boo...

Anyone notice that I've been MIA this summer?!? Just checking... (while putting a Strawberry Rhubarb Crisp in the oven)

Pesto is for the People

I LOVE pesto. Smother me in pesto... seriously.

So I'm continuing on with my CSA-friend theme here. As we were liberating the winter squash last weekend, we discussed her possible allergic reaction to walnuts. I, personally, was heartbroken by just the sound of this. Along with pesto and good music, I LOVE walnuts. My dog does too. Watch out!

The topic of pestos came up - with the smell of basil was in the air. She asked about nut alternatives: pine nuts, being a little pricey; walnuts, making her tongue itch. She mentioned almonds. and I thought.... hmmm, interesting choice, I suppose. And then it just popped in my head like alfalfa sprouts gone wild. (drum-roll please) Sage Almond Pesto. What a delightful idea. Ever since that afternoon, i have not been able to put it out of my mind.

So naturally I snagged a bunch of sage from her farm and quickly picked up some organic almonds from the co-op, toasted them up right and started grinding away.

The finiish product was (the obvious) Sage and Toasted Almond Pesto, using farm garlic scapes. I made a Penne dish with the last of the broccoli rabe, sun-dried tomatoes, beet greens and the magnificent pesto. Delish!

Specifically, in terms of the pesto: I found it to be a tad on the bitter side. Now there are multiple theories circulating in brain as the cause and what to do. Could have been the simple fact that I used it up right away. Pesto tastes oh so good when all the flavors have the time to marinate and get cozy together. Also, next time I might try cutting the sage with a little parsley - that always does wonders. And a few other tricks up my sleeves I wish not to mention at this point in time.

Bottom line is... I LOVE PESTO.

Tempeh... what?!?

My friend started a CSA this year, specializing in fermented goodness. As trade for helping at her farm, she gives me tasty samples from time to time. Ex. Soy Oatmeal Tempeh. yum!

Here's one of the many tasty dishes I've explored with the local tempeh from Proud Peasant Farm.
Thai Tempeh Pilaf with Kale and Basil.

description to follow. anticipation can be so much fun! :)

Enough is Enough... then there were Coconut Thai App Bundles

So.... A life of a socialite (meaning, I like my friend time) equals no blog time! I've thought about this spot for some time, and then some more. And low and behold - still no posts. I've decided that photo shoots are not mandatory for posts and just share my cooking... regardless.

I've got a lot of catching up to do. With that in mind, I'll just share my most current cooking delight. From now on, if someone (meaning YOU) is in dire need of a visual and/or a recipe i have not provided, let me know. That will get my ass moving to actually post pics and also let me know people are reading. :)

Yes, yes. Thai food! This refreshing appetizer dish was inspired by my wonderful, monthly potluckers. Thai was the theme, and Thai it was. ACTUALLY... it ended being Tie Night for Thai Night, but that's a whole nother story.

Leaf-Wrapped Coconut Cashew Bundles with Dipping Sauce.

Yup. I haven't eaten in over a month.

JK... though you would think that since there hasn't been a peep from the Kitchen Sink. (I really did not intend for that to rhyme.)

But just like my blog of a sister wrote... time to break the seal.*

Last night wasn't entirely vegan fare, which I can deal with, it's more about the process that goes in it and the people you're with. I've been visiting with dear, out-of-town friends in the past week or so. Ole Wool Socks Carey and I invaded a friend's kitchen with plucked-from-the-Kennebec-River-the-night-before smelt, roasted buttercup squash, asian greens stirfry, and balsamic marinated tempeh. And did I mention the 3 bottles of wine?!?

*Reference to this comment made possible by http://www.booknboob.com/my_blog