Saturday, December 29, 2012
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
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
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
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.