Tasty Tuesday!

“On the motionless branches of some trees, autumn berries hung like clusters of coral beads, as in those fabled orchards where the fruits were jewels . . .”
-Charles Dickens

Hello! Berry time! There are so many types of berries available from late spring through the fall - who can resist? Even though this recipe calls for blackberries, you can use blueberries, raspberries, or any other berry instead. Be creative! This recipe does have multiple steps, but believe me, the end result is worth it!! Enjoy!


“The crew of the caravel "Nina" also saw signs of land, and a small branch covered with berries. Everyone breathed afresh and rejoiced at these signs.”
-Christopher Columbus



Blackberry and Almond Bars
(adapted from William-Sonoma)

Servings: 20 bars

Ingredients:

Shortbread:

* 12 Tbsp chilled unsalted butter, cut into 1-inch pieces
* 2 cups all-purpose flour
* 1/2 cup almonds ground toasted
* 1/2 cup granulated sugar
* 1/2 tsp salt

Blackberry Curd:

* 2 pints blackberries
* 4 eggs
* 1 1/2 cups granulated sugar
* Pinch of salt
* 1 Tbsp fresh lemon juice
* 4 Tbsp unsalted butter, at room temperature, cut into 1-inch pieces
* Confectioners' sugar for dusting

Directions:

1.) Preheat an oven to 350°F.
2.) Lightly butter a 9 x 13 cake pan.

Shortbread:

1.) Combine the butter, flour, almonds, granulated sugar and salt and mix in a food processor until small lumps form.
2.) Sprinkle the mixture into the prepared pan and press evenly into the bottom.
3.) Bake until the shortbread is golden, about 20 minutes.
4.) Remove from oven and place pan on a wire rack.
5.) Reduce the oven temperature to 325°F.

Blackberry Curd:
(start while crust is baking)

1.) In a food processor or blender, puree the blackberries until smooth.
2.) Strain the puree through a strainer set over a bowl.
3.) Using a large spoon, firmly push on the berries and extract as much juice as possible.
4.) Discard the solids.
5.) You should have about 3/4 cup juice.(measure to make sure)
6.) In a stainless steel (do not use aluminum) saucepan, whisk together the eggs and granulated sugar until blended.
7.) Then whisk in the blackberry juice, salt and lemon juice.
8.) Place the saucepan over medium-low heat. (do not heat the mixture too quickly.) 9.) Cook, stirring constantly with a wooden spoon, until the mixture is warmed through, 1 to 2 minutes.
10.) Begin adding the butter a little at a time, stirring each addition until blended before adding more.
11.) Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more.
12.) Immediately remove the pan from the heat.
13.) Put the curd through a strainer set over a bowl and let stand for 10 minutes.
14.) Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.
15.) Bake until the curd is set, about 30 minutes.
16.) Remove from oven and let cool completely.
17.) Cut into individual bars, cover and refrigerate until ready to serve.
18.) Dust the bars with confectioners' sugar before serving.


“The merry year is born like the bright berry from the naked thorn.”
-Hartley Coleridge


Silly Joke of the Day:

What do you get when 354 blueberries try to go through the door at the same time?
.............A blueberry jam!


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

"Sex is good, but not as good as fresh, sweet corn."
-Garrison Keillor

Hello! A friend requested a pasta salad recipe and I aim to please! The one I have to share today is very versatile - you can substitute different pasta for the tortellini or mix in different vegetables. The sky is the limit! The directions may look daunting, but don't let the steps fool you. I broke them down so it was easy to follow!

You never know, this may become a family BBQ favorite! Enjoy!

"Do vegetarians eat animal crackers?"
-Author Unknown



Tortellini & Vegetable Salad

Serves: 8

Ingredients:

* 1 1/2 Lbs. cheese Tortellini
* 1 medium red pepper, cored & thinly sliced
* 1 small red onion, peeled, thinly cut (about 3/4 cup)
* 1/2 Lb. asparagus, trimmed, cut in 1 1/2" pieces
* Sea salt and black pepper to taste
* 4 Tbsp extra virgin olive oil, divided
* 1 large zucchini, diced
* 3 Tbsp of pine nuts
* 7 oz. basil pesto sauce (you can by it prepared or make your own)
* 1/2 tsp Tabasco sauce
* 15 basil leaves , finely sliced

Directions:

1.) Preheat oven to 450 degrees.
2.) Cook tortellini until tender and they float to top of the water.
3.) Drain and rinse the tortellini with cold water and set aside.
4.) Place red pepper, onions and asparagus, in a single layer on a baking sheet.
5.) Season the vegetables with salt and pepper and drizzle with half of the olive oil.
6.) Roast vegetables 10-12 min and turn halfway through cooking.
7.) Remove from oven and set aside.
8.) Arrange the zucchini in a single layer on another baking sheet.
9.) Season with salt and pepper and drizzle with the remaining olive oil.
10.) Roast 5-7 min, until tender but not browned.
11.) Remove from oven and add zucchini to pepper mix.
12.) Chill 1 hour.
13.) Toast pine nuts in small pan on medium for 3 minutes.
14.) Stir frequently until they are slightly toasted.
15.) Remove from pan and set aside.
16.) Add tomatoes, pesto, Tabasco sauce, basil, pine nuts, and veggie mix to tortellini in a large bowl and gently mix.
17.) Season to taste with salt and pepper.
18.) Serve chilled.

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
-P.J. O'Rourke

Silly Joke of the Day:

What is the most dangerous vegetable to have on a boat?
............ A leek!


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello! I hope you are having a wonderful day everyone! I have a great meal to share with you - it is one of my husband's favorites!

"This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled."
-Jonathan Swift



Italian-Style Slow-Roasted Pork Roast
Serves: 8

Ingredients:

*3 small onions, peeled, and thinly sliced
*2 navel oranges, unpeeled, thinly sliced
*1 pork tenderloin (4-5 Lbs.)
*6 cloves garlic, peeled and minced
*1 Tbsp. fennel seed
* Salt and fresh black pepper
*2 Tbsp. corn starch
*2 Tbsp. cold water
*1 1/2 cups gravy (your choice)

Equipment Needed:

* Roasting Pan
* Medium sauce pan
* Gravy Separator

Directions:

The day before serving:

1.) Combine onion and orange slices in roasting pan.
2.) Diagonally score fat-side (top) of pork about 1/2" deep in a diamond pattern.
3.) Rub garlic and fennel seeds into top of pork.
4.) Season well with salt and pepper.
5.) Place pork on top of onion and orange slices.
6.) Cover with plastic wrap and refrigerate overnight.

The day of the meal:

1.) Preheat oven to 275 degrees.
2.) Remove plastic wrap from pork and bake uncovered, 2-3 hours.
3.) Remove pork from oven.
4.) Carefully place roast on clean platter and allow to rest.
5.) As roast rests, ladle hot juices in roasting pan into gravy separator.
6.) Pour de-fatted liquid (about 1.5 cups) into a medium sauce pan.
7.) Discard remaining liquid, onions, and oranges.
8.) Combine cornstarch and water in a small bowl and set aside.
9.) Add gravy to the juices in the sauce pan and bring to a simmer.
10.) Mix in corn starch mixture and cook, whisking well - about 2 min.
11.) Serve with pork.

"Politicians say they're beefing up our economy. Most don't know beef from pork."
-Harold Lowman


Cooked Rappi
Serves: 4

Ingredients:

*6 cups water
*3 Tbsp. lemon juice
*6 cloves garlic, peeled and minced
*1 Tbsp. sea salt
*1/2 cup extra virgin olive oil
*12 ounces fresh chopped rappi
*1/4 cup asiago cheese, grated

Equipment Needed:

*Large sauce-pan

Directions:

1.) Mix water, lemon juice, garlic, salt, and oil in sauce-pan.
2.) Cook on high 2-3 minutes.
3.) Add rappi and bring to boil.
4.) Cover pan.
5.) Cook mixture 8-10 min. (rappi should be tender and has changed color)
6.) Place rappi on a serving dish.
7.) Sprinkle with cheese and serve.

"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat."
-Fran Lebowitz


Roasted Fingerling Potatoes
Serves: 8

Ingredients:

*1 1/2 Lbs. fingerling Potatoes, washed and cut in half
*3 Tbsp. extra virgin olive oil
*1/2 tsp. rosemary
*1/2 tsp. thyme
*1/4 cup onion, finely diced
*3 garlic cloves, peeled and finely minced
* Sea Salt
* Fresh cracked black pepper
* Nonstick cooking spray

Equipment Needed:

*Large baking sheet
* Aluminum Foil

Directions:

1.) Preheat oven to 450 degrees.
2.) Line baking sheet with foil and coat with non stick spray.
3.) Toss potatoes and olive oil in large bowl.
4.) Mix in herbs, onions and garlic - coating potatoes.
5.) Arrange in single layer baking sheet.
6.) Roast 25-30 min on center rack, until potatoes are tender and light brown.

"Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart."
-Thomas Fuller

Have a great day and until tomorrow: Go Ahead & Indulge!