Leek and Zucchini Tarte Tatin

Created in the late 19th century by the sisters Tatin as a special apple dessert in their hotel restaurant, Tarte Tatin gained first French then worldwide popularity when famous 20th-century epicure Curnonsky published the recipe in his 1926-volume “La France Gastronomique.” The original ingredients were simple: sugar, apples and butter for the inside, flour, butter and water for the dough. This savory version is not much more complicated and the fresh vegetables shine.

I’ve spoken here before about the two years we lived in Balikpapan, Indonesia and the limited access we had to a variety of fresh vegetables. Aside from the local greens, I really only remember potatoes and green beans and carrots on offer. I had so taken for granted the well-stocked grocery stores of my youth but those two years gave me an appreciation for what I was missing. And then, because there is a God, we moved to Paris for three years of abundance and gorgeous markets with fresh seasonal produce of every variety. I bought Roger Vergé’s Vegetables and devoured both the sweet stories of his childhood in his father’s garden and mother’s kitchen and the simple recipes that featured all the goodness and light of the vegetables available to me. In short, I fell in love. I look back upon those years as an awakening to the potential of fresh vegetables to nourish with big flavor and beauty. Even though we have lived in several different countries since then with varying degrees of produce available, I’ve always tried to follow Chef Vergé’s instructions to buy the shiny eggplant, the greens that are crisp and vibrant, the firm carrot, the unblemished tomato and, if at all possible, the newly podded pea.

The week’s Sunday Supper theme is Meatless Meals but privately, in my own head, I’ve been calling it Vegetables on Center Stage. I’ve adapted this recipe from one of my new favorite cookbooks, another French one that focuses on vegetables in all their glory, The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier.  Many thanks to my friend Tammi of Momma’s Meals for hosting this great event, which could not have come at a better time for me. I’ll be visiting my two vegetarian daughters in the United States soon so I know I’ll be pinning a bunch of these recipes to try while I’m there.

Ingredients

10 oz or 285g leeks

If they are more or less the same circumference, that would be good.

10 oz or 285g small zucchini
3 small purple onions (not quite 4 1/2 oz or 125g total weight)
2 sprigs fresh thyme
9 small cherry tomatoes
Olive oil
Sea salt flakes
Black pepper
1 circle of short crust pie pastry (I used this recipe here.)

To serve: 3/4-1 oz or 25-30g Parmesan, freshly grated

Method
Trim the hard green ends and the roots off of the leeks and then cut them into lengths of about one inch or two centimeters long.

Rinse them thoroughly in running water to get rid of any dirt that might be inside, but make sure to keep the pieces whole. Drain the water and set them on a towel to dry.

Add a good drizzle of olive oil to a stovetop pan, preferably one that is also ovenproof,  and place the leeks in the oil, running them around a little to make sure the whole bottom of the pan is oiled.

Rinse and trim the ends off of your zucchini. Cut them into lengths the same as the leeks.

Place them in the pan in and amongst the leeks.

Peel your purple onions and cut them into quarters, making sure to leave a bit of the core at the bottom of each piece. Place them in your pan, core side down, amongst the leeks and zucchini.

Put the pan on a medium fire and cook until the bottoms of the vegetables are beginning to brown. Check a piece of zucchini. It's less likely to fall apart.

Add in a good splash of water and pop a lid on the pan.

Allow the vegetables to steam for a few minutes. When you can poke a fork in the zucchini but still feel some resistance, take the lid off and let the moisture evaporate. Cook for a few more minutes or until the bottoms of the vegetables are nicely caramelized.

Carefully turn them over, trying to keep them upright in their places. I used a combination of a small spoon and tongs to make the turn. If your pan or its handle is not ovenproof, you can transfer the vegetables to a baking pan now. Make sure to oil the new pan and keep the vegetables brown side up.

Preheat your oven to 350°F or 180°C.

Add your cherry tomatoes to the pan, placing them around the leeks and zucchini as evenly as you can manage. Sprinkle the vegetables with a little salt and pepper. Remember that you are going to finish this with some grated Parmesan so that will add saltiness as well.

Pull the leaves off of the thyme sprigs and scatter them on top the vegetables.

Top the whole thing with your circle of pastry dough, tucking the sides in down around the vegetables.

Using a sharp knife, cut slits in the dough to allow the steam to escape. This will ensure that your crust comes out of the oven crunchy instead of soggy.

Bake in your preheated oven for about 35-40 minutes or until the tart crust is golden brown.

Remove from the oven and allow to cool for about 10 minutes. Run a knife around the edge of the crust to loosen it.

Place your serving plate on top of your pan and, using oven mitts, quickly turn the pan over. Replace any pieces of vegetable that stuck to the pan.

Sprinkle liberally with freshly grated Parmesan and serve. I must confess that I didn’t use all the cheese before I took photos because that would have covered up the lovely vegetables. You go ahead and put it all on, unless you are taking pictures.

Enjoy!

If you are looking for some great vegetarian options, I’ve got the best list of links for you right here:

Salads, Soups, Stews and Starters

• Spicy Vegan Potato Salad by Killer Bunnies, Inc
• Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
• Olive Tapenade by MealDiva
• Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
• Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
• Potato Chickpea Stew by The Not So Cheesy Kitchen
• "Beef" Stew with Potato Cake Tops by Jane's Adventures in Dinner
• Mushroom and Wild Rice Soup by Cindy's Recipes and Writings

"Meat"balls

• Teriyaki Quinoa "Meatballs" by The Foodie Patootie
• Black Bean "Meatballs" with Marinara by Foxes Love Lemons
• Spicy Vegetarian Meatballs by Mess Makes Food

Pastas, Pizzas and Casseroles

• Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
• Four Cheese and Spinach Stuffed Shells by Melanie Makes
• Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
• Cheesy Tomato Casserole by Bobbi's Kozy Kitchen
• Deconstructed Vegan “Lasagna” by What Smells So Good?
• Ramen Stir Fry by Ninja Baking
• Roasted Red Pepper Lasagna by Cravings of a Lunatic
• Broccolini Macaroni and Cheese by Family Foodie
• Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
• Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
• Roasted Veggie Manicotti by Hot Momma's Kitchen Chaos
• Pasta Patate by Webicurean
• Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
• Broccoli, Mushroom, and Rice Casserole by Momma's Meals
• Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu's Menu

Burgers

• Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue's Nutrition Buzz
• Garbanzo and Brown Rice Burgers by girlichef
• Tofu Burgers by Small Wallet, Big Appetite

Tacos & Everything Wrapped

• Blackened Tofu Tacos with Asian Slaw by Hezzi-D's Books and Cooks
• Mushroom & Poblano Tacos by La Cocina de Leslie
• Green Chile Enchiladas by Cookin' Mimi
• Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
• Black Bean and Avocado Flautas by Supper for a Steal
• Black Bean Spinach Quinoa Burritos by Alida's Kitchen

Other Main and Side Dishes

• Vegan, Gluten Free Breakfast Bars by Pies and Plots
• Mushroom and Lentil Cottage Pie by A Kitchen Hoor's Adventures
• Mediterranean Tomato Tart by Magnolia Days
• Lentil Stuffed Peppers by Peanut Butter and Peppers
• Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
• Leek and Zucchini Tarte Tatin by Food Lust People Love
• Tofu and Peas Curry (Tofu Matar) by Soni's Food

***This post contains affiliate links.***

Caesar Mini Muffins #MuffinMonday

Savory muffins make perfect nibbles for any party. These Caesar mini muffins have all the things that make us love Caesar salad, except the romaine! Garlic, anchovies, lemon juice and Parmesan!

I was awake in the middle of the night last week, thinking up muffin flavors and pondering what goes good together. And suddenly inspiration hit. What goes better than all the ingredients that make up my favorite Caesar salad dressing? And even better, it occurred to me that a little savory muffin is perfect for my birthday week and the party continues!

Ingredients - 36 cocktail muffins
2 cups or 250g all purpose flour
1 cup, grated, or 90g Parmesan cheese (plus a little extra for after baking, optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1/4 cup or 60ml fresh lemon juice
3/4 cup or 180ml milk
1/4 cup or 60ml olive oil (For added flavor, I like to use the oil from the anchovy can then top up with more olive oil to make the required amount.)
2 eggs
1 small can (46g net weight, 25g drained) anchovies in olive oil
1 large clove garlic

Method
Preheat your oven to 350°F or 180°C and liberally grease some 36-cup combination of mini muffin pans.  I have three pans that make 12 mini muffins each.

Grate your Parmesan, if not already grated, and mince your anchovies and garlic.

Grind your half teaspoon of black pepper.

Set your measuring spoon on a plain piece or paper and start grinding.  When you think you have just about enough, fold the paper in half and finish filling the spoon.  Voila!  Mess-free, measured, fresh ground pepper.

In a large mixing bowl, combine your flour, baking powder, baking soda, black pepper and Parmesan.

In a smaller mixing bowl, whisk your eggs, milk, oil, lemon juice, garlic and anchovies.

Pour your liquids into the dry ingredients and fold until just mixed.

Divide the batter between the prepared cups in the muffin pan.

Just for fun, I made the last batch in my (well-greased) little madeleine pans.  They came out so cute!

Bake in your preheated oven for 15-20 minutes or until the muffins are lovely and golden.  Sprinkle on a little more Parmesan, if desired.  More cheese always equals better in my book.

The heat of the muffins should melt the cheese sufficiently for it to stick to the tops but if you need to put the pans back in the oven for just a couple of minutes, that works too.  After all, it’s probably still hot enough without turning the oven back on.

Allow to cool in the pan for a few minutes then remove to a wire rack to continue cooling.  If the cheese sticks to your pan, just run a knife around the muffins to loosen them.

These are fabulous warm and go great with a glass of wine or whatever cocktail you are serving.

Enjoy!

Here are a few more appetizer recipes you might enjoy!

• Buffalo Butternut Hummus by Farm Fresh Feasts
• Buffalo Ranch Cheese Ball by What's Cooking, Love?
• Butternut Squash, Pomegranate & Goat Cheese Crostini by Cupcakes & Kale Chips
• Caesar Mini Muffins by Food Lust People Love
• Cheddar Bacon Dip by Yours and Mine Are Ours
• Cheese Bean Dip by Wonky Wonderful
• Chicken Wing Dip by Rants From My Crazy Kitchen
• Chipotle Cheese Dip by Dizzy Busy and Hungry
• Chocolate Malta Wings by Food Done Light
• Crab Layer Dip by Frugal Antics of a Harried Homemaker
• Four Cheese Garlic Flat Bread by Try Anything Once Culinary
• Grilled Guacamole by Kiss My Smoke
• Mini Maryland Crabcakes by Karen's Kitchen Stories
• Mom's Famous Chicken Ball by Hezzi-D's Books and Cooks
• Piña Colada Cheese Ball by Home Cooking Memories
• Pizza Pull Apart Bread by Cravings of a Lunatic
• Pulled Pork Sliders by The NY Melrose Family
• Roasted Vegetables and Romesco Crostini by The Little Ferraro Kitchen
• Sesame Pecan Chicken Wings by Makobi Scribe
• Sweetly Spicy Southern Meatballs by Cooking In Stilettos
• Tamari Roasted Chickpeas by Je suis alimentageuse
• Tex-Mex Chicken Salad Bites by Mom's Test Kitchen

Artichoke Dip Puff Pastry Tarts

Bubbly cheesy artichoke dip makes a wonderful filling for a puff pastry tart. Artichoke Dip Puff Pastry Tarts are the perfect, easy appetizer for your Christmas party.

Artichoke dip is a staple at our house for Christmas Eve, when we eat only appetizers and drink Champagne. The tradition started many, many years ago when my older sister would come to visit and somehow we all got busy and many gifts remained unwrapped the night before Christmas. So preparing a big dinner was out of the question but nibbles would be perfect.

Early in the evening we sit around the heavily laden coffee table, sip Champagne and eat our appetizers while staking out a good position to wrap gifts with a little bit of privacy. Behind the bar is always a popular spot, which allows someone to be in front of the bar. Another person might be behind the couch and yet another behind the living room chair or over in the open plan dining room, when we have one. We can hear each other, if we talk loudly, but most importantly, everyone can hear the Christmas music. And everyone can take an extra little plate with them as well, for sustenance.

Artichoke Dip Puff Pastry Tarts

I have no idea where the classic artichoke dip recipe came from, although for us, it was always Tanya’s artichoke dip since my sister brought it with her originally. In the years since, I’ve also heard it referred to as Lizann’s dip, after another friend who introduced it to the school parents in Malaysia. I’d love to know who created it in the first place and thank them. Some years we add crabmeat, other years cooked shrimp or crispy bacon before baking the dip to bubbling richness. We usually serve it with crackers or sliced baguette. This year, making it for a completely different event, I had a brainstorm. And artichoke dip puff pastry tarts were born!

Ingredients
For the dip aka filling:
1 cup or 240g mayonnaise (NOT Miracle Whip or salad cream – they are too sweet.)
1 1/2 cups or about 190g finely grated Parmesan
1 can (14oz or 400g) artichoke hearts, drained weight 8 1/2oz or 240g
1 small hot red chili, optional but highly recommended (I think the original recipe called for a small can of mild green chilies.)

For the tart crust:
3 sheets already rolled puff pastry (about 8in x 8in or 20cm x 20cm each)

Method
Preheat your oven to 410°F or 210°C and cut the puff pastry into 12 reasonably even squares.

Tuck each piece into a muffin pan cup, folding in the edges to make them fit so the squares don’t touch between the muffin cups. Remember, they are going to puff up.

Chop the artichoke hearts roughly and the chili very finely and mix all the filling ingredients together thoroughly.

Spoon the filling into the prepared puff pastry crusts.

Bake in your preheated oven for 20-25 minutes or until the filling is golden and bubbling and the puff pastry is golden and puffy.

Allow the tarts to cool for about 10 minutes and then run a knife around the outside of the tarts to loosen them and then remove them to a serving plate.

Serve warm if possible but they are delicious even at room temperature.

Enjoy!

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

• Ginger Bears by Cravings of a Lunatic
• Artichoke Dip Tarts by Food Lust People Love
• Bebinca – Layered Goan Cake by Masala Herb
• Bourbon Barrels by The Girl In The Little Red Kitchen
• Chocolate Chip Collapsidies by Try Anything Once Culinary
• Chocolate Dipped Baked Potato Chips by Dizzy Busy and Hungry
• Chocolate Hazelnut Cupcakes with Nutella Frosting by Rants From My Crazy Kitchen
• Cranberry Pistachio Biscotti by Noshing With The Nolands
• Gingerbread Bread Pudding with Salted Caramel Sauce by See Aimee Cook
• Gingerbread Linzer Cookies by Chocolate Moosey
• Layered Chocolate Peanut Butter Fudge by That Skinny Chick Can Bake
• Midori Melon Cupcakes by Ninja Baking
• Peanut Brittle by Frugal Antics of a Harried Homemaker
• Peppermint Chocolate Cupcakes by The Dutch Baker’s Daughter
• Santa’s Favorite Holiday Bark by The Weekend Gourmet
• Toasted Almond Shortbread by The Messy Baker
• Wine Poached Pear and Almond Rugelach by The Little Ferraro Kitchen

Pin it!

 .

Cauliflower and Leek Soup

Cauliflower gives this soup body, the leeks and bacon give it flavor.  A serving of this, topped with some freshly grated Parmesan, is a bowl of warm comfort on a cold night.  It’s the perfect quick meal after days of excess. 

When I joined Facebook back in 2009, one of the first things I did was start a group for me and my friends to share our recipes.  We were going along great until Facebook, in its infinite wisdom, decided to change the format and the recipes were no longer categorized under Discussions and became jumbled in several long threads.  With all the complications, we stopped using the group.  But not before my dear friend, Jayne, had shared the tidbit that the leftover rind off a wedge of Parmesan makes a lovely addition to soup as it simmers.  (I think she was making potato and leek.)  I kicked myself at the time because I had JUST thrown one away.  But I held on to that nugget of flavorful information and have used it ever since.

You can have this delicious soup on the table in less than 30 minutes so it’s the perfect weeknight meal.  Pop some of your own homemade biscuits in the oven at the same time, and you will be dancing in the kitchen.  (Put on some music too.  Come on, live a little!)

Ingredients to serve two very generously and four you have bread or biscuits to go with.
1 small head of cauliflower (about 1 lb or 500g)
4-5 small leeks or 2-3 large ones (about 1 lb or 500g)
2-3 slices smoked bacon
Olive oil
1 stock cube (chicken or vegetable)
1 rind Parmesan cheese (optional but recommended)
Freshly ground black pepper
1/3 cup or 80ml cold milk
1 heaped tablespoon cornstarch or cornflour
Sea salt, to taste at the end

To serve: Freshly grated Parmesan for each bowl (optional but highly recommended)

Method
Cut the large stem off the cauliflower and then cut the florets into bite-sized pieces.  Set aside.

Cut the root ends and the hard green bits off the leeks and discard.  (Or save in scrap and peel bag in freezer for making homemade stock later.)

Now split the leeks in half lengthwise.

Run them under cold water, separating the layers to clean all the dirt off from inside.  This is very important because even one little piece of grit you leave behind will mess up the whole pot.

Chop the leeks into small pieces and set aside.  Slice the bacon into little pieces as well.  Fry the bacon with a drizzle of olive oil, in a pot large enough for all of your eventual soup.

When the bacon is crispy, add in the leeks and give the whole thing a stir and cook for a few minutes or until the leeks have softened.

Now add in the cauliflower florets and stir again.

Add water enough to cover the vegetables, add your stock cube and bring the pot to a boil.

If you are fortunate to have a Parmesan rind, peel off any plastic and pop it in the pot when the stock cube goes in.  Turn it down to simmer and put on a lid partially covering the pot.

Make sure to take the wax or plastic off of your Parmesan rind. 

The soup is almost done when the cauliflower is soft enough for your liking.   Add the cornstarch to your cold milk and stir until the cornstarch has completely dissolved.

Pour the mixture into your pot, stirring constantly.  Bring the soup back to the boil and let it thicken a little.   Add a few grinds of fresh black pepper.  (If you aren’t adding grated Parmesan to each bowl, check the taste and add salt to your taste.  Otherwise, remember that Parmesan is pretty salty and be conservative with the salt.)

Serve with extra grated Parmesan for each bowl.

Enjoy!

Olive Parmesan Cocktail Muffins #MuffinMonday

This weekend we celebrated the achievements of our elder daughter, the beautiful and talented Victoria.  But her graduation from Rhode Island School of Design was tinged with sadness for our family because, as we flew north for the weekend, we lost one of our patriarchs.  If you have been reading for a while, you’ve heard about my wonderful mother-in-law and how she has cared for her ailing husband, through increasing infirmity throughout this last year.  As she held that sweet, caring man in the wee hours of Friday morning, he passed peacefully from this world and was freed.

We had just been up to their home for a quick overnight after arriving in from Dubai, and before leaving for Providence.  As I usually do, I cooked dinner (this time with help from my own dear mother) and my mother-in-law invited her friends for drinks and a meal.  It’s my way of giving her a break and repaying the many kindnesses and constant support her closest friends provide when we are away.  I made these little olive Parmesan muffins for appetizers.  Bob ate one as part of his evening meal that night.  We didn’t expect that when we left the next day, we would never see him again.  After all, this time, we would only be gone three days.  But the ache of missing is there and real.

A couple of years ago, I wrote Bob a letter, which my sister printed for me and gave to him on the occasion of the joint celebration of his birthday and Fathers’ Day, thanking him for the part he played in raising my husband to be the wonderful father and husband he is.  When he married their mother, Bob took on day-to-day responsibility for three more young boys, in addition to his two.  Together, he and Heather had one more.  The stories of “yours, mine and our” holidays with six boys were rollicking and joyous, but I am sure they required a logistical mastermind and a firm hand and an enormous sense of humor.  I am more grateful than ever today that I wrote down the words and that Bob read them and knew of my gratitude.  It is a debt I can never repay, no matter how many meals I cook or muffins I bake.

Ingredients
2 cups or 250g all purpose flour
1 cup, grated, or 90g Parmesan cheese (plus a little extra for after baking, optional)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup or 240ml milk
1/4 cup or 60ml canola oil
2 eggs
1/4 cup pimento stuffed olives

Method
Preheat your oven to 350°F or 180°C and liberally grease your two 12-cup mini muffin pans.

Grate your Parmesan, if not already grated, and cut the olives into three or four slices each.

Set aside 24 middle slices for decoration, making sure you have red and green represented in each slice.

In a large mixing bowl, combine your flour, salt, baking powder and Parmesan.

In a smaller mixing bowl, whisk your eggs, milk and oil.

Fold your liquids into the dry ingredients until just mixed.

Fold in the sliced olives.

Divide the batter between the prepared cups in the muffin pan.

Top each with a reserved olive slice.

Bake in your preheated oven for 15-20 minutes or until the muffins are lovely and golden.

Sprinkle on a little more Parmesan, if desired.  More cheese always equals better.

Allow to cool in the pan for a few minutes then remove to a wire rack to continue cooling.

These are fabulous warm and go great with a glass of wine or whatever cocktail you are serving.

If there is anything my father-in-law enjoyed, it was a good meal.  Bob didn’t talk much in his later years because, after surviving cancer of the larynx 30 years ago, he spoke with esophageal speech, using swallowed air and his stomach muscles to create sound.  As he aged, and his muscle tone declined, he was less able to muster the strength required.  But Bob was lavish with his smiles and his  “thumbs up” whenever he was pleased.  The twinkle in his eyes said more than words ever could anyway.  He was one of my most generous supporters and, except for onions, he ate everything I made with relish and two thumbs up.

On 20 June, he would have been 85.  Happy almost Fathers' Day and almost Birthday, Robert Martin Lane.  You were one of the good guys and you are deeply missed.