A good choice for New Year's Eve dinner or brunch the next morning. We had this layered pastry on Christmas Eve. It baked while we were out and when it was time for dinner it was still warm and ready to eat.
I first made this dish about 35 years ago after taking a demonstration cooking class at Williams-Sonoma. I was dying to try it as soon as I got home. It was often the main feature of a brunch-filled with omelets and ham. Since fresh eggs are daily ritual at my house it only seemed perfect to include them in my Christmas Eve meal.
I do hope you can try this Italian tart for yourself
Saturday, December 29, 2012
Start out with fresh ingredients:
6 eggs
chopped herbs, I used chives, thyme, parsley, sage.
1 clove garlic
kale, spinach or Swiss chard, enough to cook down to 10 oz. Maybe a pound
so far all from my December garden and chickens
1/2 pound sliced ham
1/2 pound sliced Swiss cheese
4 small or 2 large red peppers, roasted, peeled and seeded. you will spread them out to make one layer in the 8" springform pan
double recipe pastry dough
6 eggs
chopped herbs, I used chives, thyme, parsley, sage.
1 clove garlic
kale, spinach or Swiss chard, enough to cook down to 10 oz. Maybe a pound
so far all from my December garden and chickens
1/2 pound sliced ham
1/2 pound sliced Swiss cheese
4 small or 2 large red peppers, roasted, peeled and seeded. you will spread them out to make one layer in the 8" springform pan
double recipe pastry dough
1st layer: omelet
2nd layer: kale (spinich, or Swiss chard)
3rd layer: 1/4 lb sliced ham
4th layer: 1/4 lb Swiss cheese
5th layer: red peppers, roasted and peeled
6th layer: 1/4 lb Swiss cheese
7th layer: 1/4 lbs sliced ham
8th layer: sauteed kale
9th layer: herbed omelet
Line an 8 inch springform pan with 2/3 pastry. layer away, top with the remaining 1/3 pastry dough and make an extra design on top.
Brush with a mixture of 1 egg yolk and 2 Tbs cream.
Bake at 375 deg for 1 hour 10 minutes
Serve hot or room temp
2nd layer: kale (spinich, or Swiss chard)
3rd layer: 1/4 lb sliced ham
4th layer: 1/4 lb Swiss cheese
5th layer: red peppers, roasted and peeled
6th layer: 1/4 lb Swiss cheese
7th layer: 1/4 lbs sliced ham
8th layer: sauteed kale
9th layer: herbed omelet
Line an 8 inch springform pan with 2/3 pastry. layer away, top with the remaining 1/3 pastry dough and make an extra design on top.
Brush with a mixture of 1 egg yolk and 2 Tbs cream.
Bake at 375 deg for 1 hour 10 minutes
Serve hot or room temp
Monday, December 24, 2012
Welcome to my home
I thought I would share my home with you during this Christmas season. I start by planting as many paperwhites that I can plant indoors. There are always cookies on the agenda, special ornaments on the tree and special food to eat. The table is set for friends and family to enjoy. This year the main dish was a torte Milanese and chocolate mousse for dessert. My poinsettia quilt drapes the back of the sofa. My favorite Christmas songs are playing. I hope your home is filled with family, friends, good food, favorite carols and memories on the tree.
Thursday, November 22, 2012
Monday, November 12, 2012
To dye for
The last 2 Saturdays I had a blast dyeing fabrics with lots of different techniques and then creating a Japanese tunic with my dyed linen.
I ventured out to the Art Students League of Denver--a fabulous old building downtown with creaking wooden floors, a double staircase, fabulous library and several open studios. Jo Fitzell was our famous dye expert and she walked us through classic tie dye, soy wax resist, dye painting, ombre and shiburi techniques of dyeing. I was going for indigo shades with a little turquoise and lavender as my palate. I came home with 6 yards of dyed linen and fingernails stained dark blue.
I ventured out to the Art Students League of Denver--a fabulous old building downtown with creaking wooden floors, a double staircase, fabulous library and several open studios. Jo Fitzell was our famous dye expert and she walked us through classic tie dye, soy wax resist, dye painting, ombre and shiburi techniques of dyeing. I was going for indigo shades with a little turquoise and lavender as my palate. I came home with 6 yards of dyed linen and fingernails stained dark blue.
The second Saturday was at Fancy Tiger Crafts where we put our new fabrics to work. We had a personal sewing instructor, a room full of sewing machines and work tables. We got to work designing, cutting and sewing our garment
and the final result
The finished Japanese tunic with some purchased linen at an office party with my co-worker, Mary
Thursday, October 18, 2012
Red in the garden
Red roses and tulips are common in Denver gardens but there are lots more red: raspberries, poppies, Swiss chard, bell peppers, of course tomatoes (no I will never get sick of these beauties), zinnias, penstemon and sweet juicy fraise de bois. What is red in your garden?
Saturday, October 13, 2012
Gazpacho
What do you do when the snow falls before the garden is harvested? Make gazpacho!
Today was a cold day in Denver but with the quick harvesting I did a few days ago it was absolutely what I had to make for lunch. Gazpacho is a wonderful "fresh" soup made from the summer harvest of tomatoes, cucumbers and peppers. It is served cold and rarely can you stop with one serving.
Last week with the freeze I picked about 15 cucumbers 20 peppers and pounds and pounds of tomatoes. Instead of pouring tomato juice out of a can I used my food mill to extract the juice of my extra grape and cherry tomatoes. I used Ina Gartin's recipe (click here)
I hope you can make this on the last of your warm "summer" days.
Bon Appetit!
Today was a cold day in Denver but with the quick harvesting I did a few days ago it was absolutely what I had to make for lunch. Gazpacho is a wonderful "fresh" soup made from the summer harvest of tomatoes, cucumbers and peppers. It is served cold and rarely can you stop with one serving.
Last week with the freeze I picked about 15 cucumbers 20 peppers and pounds and pounds of tomatoes. Instead of pouring tomato juice out of a can I used my food mill to extract the juice of my extra grape and cherry tomatoes. I used Ina Gartin's recipe (click here)
I hope you can make this on the last of your warm "summer" days.
Bon Appetit!
Friday, October 5, 2012
White in the garden
What?!?!?
When I took my first look out the window at 5:30am I saw snow and a garden dusted with white. What? The autumnal equinox was just 2 weeks ago!!. The weather forecasters did predict a bit of snow for Saturday morning but this was a surprise. Who would guess a pot of hot peppers would be on ice.
When I took my first look out the window at 5:30am I saw snow and a garden dusted with white. What? The autumnal equinox was just 2 weeks ago!!. The weather forecasters did predict a bit of snow for Saturday morning but this was a surprise. Who would guess a pot of hot peppers would be on ice.
Monday, September 24, 2012
Sunday drive in the Rockies
Destination: Mt. Evans, one of the 56 "Fourteeners"-the mountains in the Rockies that are 14,000ft or more. Well above the tree line the road became VERY narrow and without any sides so I turned back about 10 miles from the top. Sophie and I stopped at Echo Lake for a hike on the way down. But the very best part of the day was the autumn color of the aspen along the way. What a beautiful day in Colorado!
Sunday, September 23, 2012
Purple in the garden
Summer is gone but my garden is still full of color. Today I am harvesting all of the lavender to save for making pillows and pincushions but come with me to see the rest of the purple flowers and veggies
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