Sunday, August 17, 2008

savory AND sweet

yesterday i made ratatouille, a provencal fish soup, and a totally un-related caramel-peanut-chocolate tart. here are the photos. recipes after the pictures.

soup prep.

the finished soup.

ratatouille prep.


this is the tart before the chocolate ganache was poured on top.

fish soup:
1 fennel bulb, diced
2 leeks, sliced
3 carrots, diced
3 celery stalks, diced
2 large baby leaves
3 cloes garlic, sliced
2 T tomato paste
1 c wine
4 tomatoes, chopped
3 lbs fish (i used cod and sea bass)
1 pinch saffron
6 c liquid (combo of chicken stock and water

saute first six ingredients in olive oil until soft. add tomato paste, tomatoes, wine, and saffron. bring to boil. add fish and stock, simmer until fish is falling apart.


4 small zucchini, sliced
3 yellow squash, sliced
1 large onion, slice (half rings)
1 red bell pepper, 1 yellow bell pepper, in strips
1 large eggplant, diced
3 tomatoes, diced
1 c fresh basil, ripped
1 T fresh thyme
2 T red wine vinegar

roast eggplant in a 400 degree oven, covered with foil, for about 20 minutes. set aside. saute onions until they begin to caramelize, then add bell pepper. allow them to caramelize together. add red wine vinegar, scraping up bits from sides and bottom of pan. simmer until liquid cooks off. set aside. saute zucchini and squash until soft. add tomatoes, cook until their liquid begins to simmer. add all other ingredients into the pot, along with the thyme. fold in basil before serving.

Wednesday, August 13, 2008

cherry streusel coffee cake

adapted from martha stewart

1/2 c butter
2 c flour
1 t baking soda
1 t baking powder
1 1/4 t salt
1 c sugar
2 large eggs
2 t vanilla
1 c sour cream
2 c sour cherries

for streusel:
2 c flour
3/4 c brown sugar
2 1/4 t cinnamon
1 t salt
1 stick butter

cream butter, sugar, eggs, and vanilla until light and fluffy. alternate the addition of dry ingredients with the sour cream. spoon about half the batter into a tube pan, layer cherries on top, top with remaining batter, making sure to smooth it. sprinkle with streusel. bake until cake springs back and no longer jiggles, about 35-40 minutes.