Friday, September 24, 2010

Peach Upside-Down Cake

Forgive me for yet another Martha recipe, but I've been on a kick. I actually had some other (non-Martha) stuff I was going to post first, but I felt like I needed to add something sweet after a couple of savory posts. So here's a Peach Upside-Down Cake, modified from Martha's Nectarine Upside-Down Cake. You could probably also use pear, or the old standard, pineapple. 

In other news, my mom sent me some cool things for my birthday. Among everything was a Danish dough whisk, for making bread, and a cool bread book. And, as further proof that I'm a very spoiled girl, John got me a Wilton tool caddy with about a million pieces inside. So look forward to some bread and cake posts in the near future!

Thursday, September 16, 2010

Tomato Tart

Isn't this gorgeous? This is a modified Martha recipe, and you can pretty much do whatever you want with it as well. 
  • 1 sheet frozen puff pastry, thawed 
  • 1 T. sour cream
  • 1 t. grainy mustard (I like Inglehoffer)
  • 2 large leeks, white and green parts only
  • 1 T. unsalted butter 
  • 3/4 lb of your favorite kind of tomatoes, sliced/halved if preferred
  • 2 ounces fresh goat cheese, mozzarella, or your fave
  • 2 t. fresh thyme or basil
Preheat oven to 400. On a floured work surface, roll puff pastry to a twelve inch square and transfer to a baking sheet lined with parchment paper. In a small bowl, combine sour cream and mustard and season with salt and pepper. Spread this mixture evenly over the pastry. Fold a half inch border on all sides and press the edges to seal. Refrigerate ten minutes.

Meanwhile, cut the leeks in half and rinse thoroughly. Pat dry and slice into 1/4 inch pieces. In a large skillet, melt butter over medium and cook leeks with salt and pepper, until soft. Reduce heat slightly and continue to cook until very soft, about five more minutes. Arrange the leeks evenly over the pastry. Top with tomatoes and bake about half an hour, until the pastry is golden and crisp. Top with desired cheese(s) and herbs before cutting into squares. 

A few notes:
  • To make with bacon, like I did above, cook four to five slices of bacon until crisp. Cut or crumble over dough before putting into oven.
  • If using cherry tomatoes, I would suggest cutting them into smaller pieces. Sliced tomatoes might work better.
  • You can make this as simple as you want, but don't omit the sour cream or leeks, because they help keep the crust crispy. You can substitute caramelized onions for leeks. 

Monday, September 13, 2010

Bacon & Egg Toast Cups

A super easy and yummy Martha dish this week...

  • 2 T. unsalted butter, melted
  • 4 slices sandwich bread, your preference
  • 4 slices bacon
  • 4 large eggs
  • salt & pepper

Preheat oven to 375. Lightly butter six standard muffin cups. Flatten the bread slices slightly with a rolling pin, and with a four-and-a-half inch cookie cutter, cut into four rounds. Cut each round in half, then press the two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edges. Use extra bread and crusts to patch any holes if necessary. Brush with remaining butter.

In a large skillet, cook the bacon until almost crisp, about four minutes, flipping once. Lay one bacon slice in each bread cup and crack an egg over each. Season with salt & pepper. Bake until egg whites are just set, about twenty-five minutes. The bacon will continue to cook in the oven. Run a small knife around cups to loosen toast cups.

Serves two, IMHO ... love it!

Check out this recipe onBacon & Egg Toast Cups on Foodista
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