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Madeleines

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This is the easiest madeleine recipe yet!  Lovely and lemony, it is as Larousse promised, child’s play.  

Madeleines
Yields 12
The original recipe calls for 2/3 cup sugar, but you can reduce it to as little as 1/3 cup. For a slight variation, add 1/2 tsp almond extract.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 1 c. flour
  2. 1 tsp. baking power
  3. 7 tbsp. butter
  4. Zest of 1/4 lemon
  5. 2 eggs
  6. 2/3 c. sugar (or as little as 1/3 c.)
  1. Preheat oven to 425 degrees.
  2. Lightly butter a 12-madeleine pan mold (for regular, not mini-madeleines).
  3. Sift the four and baking powder into a bowl.
  4. Melt the butter in a small saucepan and allow to cool.
  5. Beat the eggs 1 minute. Add the sugar and beat 4 more minutes. (They should be very frothy.)
  6. Add the flour and baking powder, then the butter and lemon zest, stirring constantly.
  7. Fill each madeleine mold to 2/3 full.
  8. Bake for 5 min @ 425 degrees, then lower to 400 degrees and bake for 10 minutes longer.
  9. Turn out the madeleines while still warm and allow them to cool.
Adapted from Larousse on Pastry
Adapted from Larousse on Pastry
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Le Gateau Weekend

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9520_2015-08-09_Gateau Weekend (Bay Leaf Pound Cake - David Lebovitz)_Blog, Featured

     Crossing the San Francisco Bay Bridge for the first time, in a convertible with the top town, the scent was mesmerizing. “What is that smell,” I kept asking.

       “What smell?”

       “That smell, in the breeze. What is it? I know that smell.”

       Thank goodness I wasn’t driving, it was so distracting. Craning my neck out the passenger side window of the red Mustang convertible, hungry for more, my brain tried to connect identifiable memory with what my olfactory senses were inhaling, deeply. I knew that smell. It was so familiar. The synapse eluded me.

       The Bay Bridge is a long bridge. By the time we reached the end, my companion’s amusement at my inadvertent bloodhound imitation was waxing. As we approached terra firma, the scent surrounded us. My eyes closed, still searching memory banks.

       “What kind of tree is that?”  We were on solid ground now and huge, ginormous trees I had never seen before were breezing past us. Their perfume filled the air with subtle, earthy well-being.

       “Bay Leaf.”

       “That’s it! Bay leaf! We use it in beans and stews all the time. Holy moly! Those leaves are huge! No wonder Williams Sonoma was inspired to create such beautiful wreaths. They’re massive! Those are not the bay leaves we get at the supermarket. I never knew what they smelled like fresh.”

       “Mmmm.”

       Sitting back to relax against the convertible’s bucket seat, I closed my eyes again, allowing the scent to waft over me. When I opened my eyes, we were in wine country.

       Years later, reading David Lebovitz’ My Paris Kitchen: Recipes and Stories, I am once again mesmerized by the fragrance of bay leaf. Humble store-bought bay leaves are infused in the butter used to keep this pound cake moist. A few perfect leaves are buttered on one side and arranged on parchment paper to decorate the bottom of the loaf. Pound cake usually rises, though, and it would be a shame to level the top to serve it upside-down. Standing a leaf on its edge in the batter down the center identifies this heady beauty as something to talk about. Voila!

       It’s been 3 days since I baked what DL calls his gateau week-end.  I still smile when I bump into its subtle and mysterious fragrance.

Hummus

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 9366_2015-08-06_Hummus_Blog, Featured (no watermark)

I used to make hummus that I was quite happy with – a can of chick peas, 1/4 c. olive oil, 2 tbsp. tahini, freshly ground pepper, 2 garlic cloves, and the juice of 1 lemon.  Sometimes a little milk in lieu of more olive oil to make it smoother or smoked paprika for a kick.  But the creaminess of store-bought hummus remained elusive.  A preference for fresh hummus prevailed, despite the missing creaminess presumably attributable to the hydrogenated oils in less healthy store-bought brands.

In 2014, at a BlogHer conference in Miami, I (along with hundreds of others) met David Leibovitz and purchased a copy of his then-latest book, “My Paris Kitchen.”  I skimmed through it at home but delayed the gratification of savoring it until I was in some Francophone mode in which I could fully enjoy it.

Now that I have finally have a vehicle for capturing images and writing, at least about food for the moment, I pulled David’s book from the shelf.  Time to indulge.

I like reading cookbooks before I go to sleep.   Odd, because they are hardly a soporific.  What are the ingredients?  The processes?  How would the final creation smell, taste?  If enticed, with whom to share it?  Should the recipe stand as is or do I have something new to bring to the table?  Nowadays, I visualize how to photograph and video the mis-en-place, the process, and the final product.  What would work as a macro shot?  What stills or video would be useful?  How to introduce movement?  How early to begin in order to capture the best light in the kitchen before it evanesces?

With a plan in mind, rest follows.

Arriving home early from a real estate shoot, I was famished.  Missed lunch and it was too early for dinner.  An image of hummus sprinkled with Dukkah, paprika, and olive oil from “My Paris Kitchen” came to mind.  Olive oil had only been mentioned as garnish.  Most of the smoothness came from tahini, lemon juice and a little water.  More tahini than I would have dared use.  I worked quickly, knowing there would be other opportunities to photograph the process, if appropriate.  I needed food now, I could easily halve the recipe, and this was the food I craved.

Finally!  It was so easy, it was a revelation.  The rich, tahini smoothness that had eluded me for so long.  Who needs bread?  Any accompaniment is simply a vehicle with calories.  Give me a spoon.  Okay, a demitasse spoon.  I wish I could say I had the presence of mind of having prepared a salad as well, but it wouldn’t be true.  Next time.  Mmmm!   Thank you, David Lebovitz!

Hummus
David Lebovitz gets the credit for the original version of this recipe, detailed in his book "My Paris Kitchen". This adaptation just tweaks a few ingredients to fit my palate.
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  1. 1 c. canned chick peas, rinsed well (Save the rest of the can for garnish or a small soup.)
  2. 1/2 teaspoon baking soda
  3. 4 tblsp. tahini
  4. Juice and grated rind of 1/2 lemon (approx. 2 tsp. juice)
  5. 1 clove garlic
  6. 1/4 tsp. salt
  7. 1 tblsp. olive oil
  8. A sprinkle of smoked paprika for garnish
  1. Place all the ingredients in a food processor and process until smooth and creamy.
  2. If the hummus forms a ball instead of getting creamy, add a light splash of milk or water and continue processing.
  1. David's "My Paris Kitchen" also includes a recipe for Dukkah for garnish.
Adapted from My Paris Kitchen by David Lebovitz
Adapted from My Paris Kitchen by David Lebovitz
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Carrot Cake

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There are three carrot cake recipes that I rely upon depending on whether a) whole wheat flour is on hand; and b) the audience prefers healthy over sweet.   For myself, the recipe with whole wheat flour, pineapple and walnuts from the California Heritage Cookbook is always my favorite.  The whole wheat provides depth and a little healthy fuel to burn.  

In the absence of whole wheat flour, David Lebovitz’ version from My Paris Kitchen takes the cake, especially in winter.  The allspice and cinnamon make it particularly perfect in winter.

For the sweet tooth, I recommend Larousse on Pastry’s recipe.  It’s not overly sweet, but it is more of a dessert than an healthy snack.

Carrot Cake
Another favorite from our mother's kitchen. The whole wheat adds makes it extra healthy and delicious!
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  1. 1-1/4 c. salad oil
  2. 1 c. brown sugar, packed (can be reduced to half)
  3. 1 c. granulated sugar (can be reduced to half)
  4. 4 eggs
  5. 1 c. all-purpose flour
  6. 1 c. less 2 tblsp. whole wheat flour
  7. 1 tsp salt (can be reduced to half)
  8. 2 tsp baking soda
  9. 2 tsp baking powder
  10. 2 tsp cinnamon
  11. 3 c. finely shredded raw carrots, packed
  12. 8-1/2 oz. crushed pineapple, drained (optional)
  13. 1/2 c. finely chopped walnuts (optional)
  1. Preheat the oven to 350 degrees.
  2. Grease and lightly flour two 9-inch round cake pans (or 18 muffin tins).
  3. In a large bowl, sift together the two flours, salt, baking soda, baking powder, and cinnamon.
  4. In a mixer, blend the salad oil, brown sugar, and granulated sugar.
  5. Add the eggs, one at a time, beating until blended.
  6. Add the flour, one-third at a time, beating just until blended.
  7. Fold in the carrots, pineapple, and walnuts.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes before turning out to a rack to cool completely.
  10. Optional: Unfrosted, this carrot cake may be wrapped and refrigerated for 5-6 days or froen for 2-3 months. Frosted, the cake will last in the refrigerator for up to a week.
  11. Optional: Frost with Lemon Cream Cheese Frosting.
  1. Lemon Cream Cheese Frosting
  2. 8 oz cream cheese, softened
  3. 1/4 c. butter
  4. 2 c. sifted confectioners sugar
  5. 1-1/2 tsp vanilla
  6. 1 tblsp grated lemon rind
  7. In a large mixing bowl, cream the butter and cream cheese until fluffy. Blend in the confectioners' sugar. Stir in the vanilla and lemon rind.
Adapted from The California Heritage Cookbook
Adapted from The California Heritage Cookbook
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Cherry Clafoutis

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When cherries are in season, this is my go-to dessert. Whether it’s presented in individual ramekins or family style in a baking dish, it always tastes like summer.

Cherry Clafoutis
Serve warm in ramekins while the custard still has a little height to it; or cold any time from the baking dish.
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  1. 1 lb. black cherries
  2. 1/3 c. sugar
  3. 1 c. flour
  4. A pinch of salt
  5. 3 eggs
  6. 1-1/4 c. milk
  7. Butter for the mold(s)
  1. Preheat the oven to 350 degrees. Butter a 10-1/2 inch baking dish or 8 individual ramekins (1/2 cup capacity).
  2. Wash the cherries and remove the stems. Slice each in half and remove the pits. Place them in a bowl, sprinkle with half the sugar, and stir to distribute the sugar evenly. Set aside for 30 minutes.
  3. Sift the flour into a bowl, add a pinch of salt and the rest of the sugar. Beat the eggs and add them to the mixture. Mix well. Add the milk and mix again.
  4. Lay the cherries in a baking dish, pour the batter over them and bake until a toothpick inserted in the center comes out clean. If using ramekins, this will take approximately 25 to 30 minutes. If using a baking dish, approximately 35 to 40 minutes.
  5. Remove from the oven and allow to cool slightly.
  1. The custard will pouf up in the oven and deflate quickly (i.e., in the time it took me to remove the ramekins from the oven and take a few pictures), but don't worry, it's not a soufflé, it's supposed to settle a bit.
  2. The Larousse recipe calls for confectioners' sugar sprinkled on top, and I keep trying it because I get the impression it's more authentic, but the conclusion is always the same - clafoutis is sweet enough on its own. If anything, add a small dollop of whipped cream, or drizzle a tiny bit of Beaujolais Syrup on top.
Adapted from Larousse on Pastry
Adapted from Larousse on Pastry
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Eggplant Caponata and Roasted Tomato Tart

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This recipe packs a lot of flavor in small bites – pureed Italian caponata for the eggplant filling, cream cheese to offset the smokiness of paprika in the tart shell, and fresh oregano on the roasted grape tomatoes.  Serve with a salad of mixed greens with lemon vinaigrette. 

Caponata and Roasted Grape Tomato Tart
This tart may not be authentically French but it makes me happy. I could eat any of the components alone, in a salad, or as a side. Put them together for a tastebud adventure.
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  1. TART PASTRY
  2. ========================
  3. 6 tblsp butter
  4. 1 c. plus 2 tblsp. flour
  5. 1/2 tsp. smoked paprika
  6. 1/2 tsp. dry mustard powder
  7. 1/2 c. cream cheese
  8. 1 large egg yolk
  9. 2 tblsp. ice water
  10. sea salt and freshly ground pepper
  11. ROASTED GRAPE TOMATOES
  12. =========================
  13. 2 pints grape tomatoes
  14. 2 garlic cloves, minced
  15. 1 to 2 tblsp. chopped fresh oregano
  16. 1/4 c. olive oil
  17. sea salt and freshly ground pepper
  18. CAPONATA FILLING
  19. =========================
  20. 1 large eggplant (about 1-1/2 lb.)
  21. 4 tbsp. olive oil
  22. grated rind and juice of 1 lemon
  23. 2 tbsp. capers
  24. 12 pimiento-stuffed olives
  25. 2 tbsp. chopped fresh parsley
  26. salt and freshly ground pepper
  1. TART SHELL: Preheat the oven to 400 degrees.
  2. Place the flour, paprika, mustard powder, salt, pepper, and flour in the bowl of a food processor and pulse once to blend.
  3. Add the butter and pulse quickly until the mixture is very coarse and crumbly.
  4. Add the cream cheese and pulse a few times, so that the mixture is still coarse and crumbly.
  5. Mix the egg with 2 tblsp. ice water and pour in slowly, pulsing until just mixed into a soft dough.
  6. Working quickly, form the dough into an oblong (or round) shape about 1-inch thick, wrap in plastic and refrigerate for at least 30 minutes (or overnight).
  7. Roll out the dough, place in the tart shell, and refrigerate or freeze for another 15 minutes.
  8. Prick the bottom of the shell with a fork, line the shell with aluminum foil, place pie weights or dried beans on the foil, and bake blind for 10 - 12 minutes. Place on a rack to cool.
  9. SLOW-ROASTED TOMATOES: Place the tomatoes on a baking sheet in a single layer.
  10. Combine the oil, garlic, oregano, salt and pepper and brush over the tomatoes.
  11. Bake slowly for approximately 60 minutes. The tomatoes should shrink only slightly and should remain a bright red color. (They will cook another 25 minutes when the tart is assembled.)
  12. The tomatoes can be roasted up to a day ahead. Simply ensure they are brushed with oil and covered tightly in the refrigerator.
  13. Reduce the oven temperature to 350 degrees.
  14. EGGPLANT CAPONATA FILLING: Cut the eggplant into 1-inch cubes.
  15. Heat the olive oil in a large skillet. Cook the eggplant cubes over medium heat in two batches for about 10 minutes, tossing regularly, until golden and softened.
  16. Drain on paper towels and sprinkle with salt.
  17. Place the eggplant cubes in a large bowl. Toss with the lemon rind and juice, capers, olives, and chopped parsley. Season with salt and pepper to taste.
  18. Puree half the mixture for the tart filling and refrigerate the rest to serve with a salad.
  19. ASSEMBLY: Break an egg into a bowl, whisk with a fork and add the eggplant puree. Mix until blended.
  20. Place the eggplant puree mix into the half-baked tart shell. The mixture to reach just short of the top.
  21. Arrange roasted grape tomatoes on the tart.
  22. Bake at 350 degrees for 25 minutes or until set.
  23. Remove from the oven and let cool. Brush lightly with olive oil and serve.
Adapted from Tarts Savory and Sweet; and The Italian Kitchen Bible
Adapted from Tarts Savory and Sweet; and The Italian Kitchen Bible
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Carrot and Ginger Soup

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I love soup.   The cilantro added at the very end adds a splash of color and complements the ginger well.

Carrot and Ginger Soup
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  1. 6 tbsp. (3/4 stick) unsalted butter
  2. 1 large yellow onion, chopped
  3. 1/4 c. finely chopped fresh ginger root
  4. 3 cloves garlic, sliced
  5. 8 cups chicken stock
  6. 1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces
  7. 2 tblsp. fresh lemon juice
  8. 1/8 tsp curry powder
  9. Salt and freshly ground pepper to taste
  10. Chopped, well-washed cilantro for garnish
  1. Melt the butter in a large stock pot over medium heat.
  2. Add the onion, ginger, and garlic and saute for 15-20 minutes.
  3. Add the stock and carrots. Heat to boiling. Reduce heat and simmer, uncovered, over medium heat until the carrots are very tender, about 45 minutes.
  4. Puree the soup. Season with lemon juice, curry powder and salt and pepper to taste. Sprinkle with chopped cilantro.
  5. Serve hot or chilled.
Adapted from Silver Palate Good Times Cookbook
Adapted from Silver Palate Good Times Cookbook
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Zucchini Tea Bread

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The first time my mother made this moist tea bread, I scrunched my nose at the thought of zucchini masquerading as the basis for anything resembling cake.  But it was delicious!  I still love the crunchiness of the walnuts and the sesame seeds, not to mention the license to indulge in a healthy snack with a cold glass of milk.

Zucchini Tea Bread
This low-salt adaptation yields 1 loaf or 12 cupcakes. It can be made a day ahead, refrigerated for up to 2 weeks, or frozen for 3 months. Double the recipe for 2 loaves.
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  1. 2 eggs
  2. 1/3 c. salad oil
  3. 1/2 c. less 2 tbs. granulated sugar
  4. 1-1/2 tsp. maple syrup
  5. 1 c. shredded zucchini (approx. 2 small zucchini)
  6. 1-1/4 c. sifted flour
  7. 1/4 c. wheat germ
  8. 1/2 tsp. salt
  9. 1 tsp. baking soda
  10. 1/4 tsp. baking powder
  11. 1/c. finely chopped walnuts
  12. 3 tbsp. sesame seeds
  1. Preheat the oven to 350 degrees. Lightly butter and flour a 9x5x3-inch loaf pan; or 2-3 mini loaf pans; or tins for a total of 12 regular-sized muffins. Set aside.
  2. In a large bowl, mix the sifted flour, wheat germ, salt, baking soda, baking powder, and walnuts. Set aside.
  3. In a mixer, beat the eggs until blended, then add the salad oil, sugar, and maple syrup, and continue beating until thick and foamy.
  4. Sir in the zucchini with a spatula.
  5. Stir in the flour mixture, just enough to blend.
  6. Ladle the batter into the prepared loaf pan or muffin tins. Sprinkle the sesame seeds over the top.
  7. Bake 30 minutes for mini-loaves; 50 minutes for muffins; or 1 hour for a full loaf; or until a toothpick inserted in the center comes out clean and dry.
  8. Cool in the pan for 10 minutes. Turn out on a rack to cool completely. Wrap in foil or plastic wrap and store 1 day before serving.
Adapted from The California Heritage Cookbook
Adapted from The California Heritage Cookbook
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Individual Chocolate Souffles

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Simple and quick to prepare, these individual chocolate souffles are certain to delight. See the notes in the variation for tips on a recipe for two.

Individual Chocolate Souffles
Serves 6
Souffles once intimated me. Not any more! These are quick and easy with ingredients that are in our kitchen on a regular basis. The original recipe called for rum, coffee or water for flavoring. I like to use rioja wine or cranberry juice.
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Cook Time
20 min
Cook Time
20 min
  1. 8 oz semisweet or bittersweet chocolate, chopped
  2. 4 tblsp (1/2 stick) unsalted butter
  3. 2 tblsp rioja wine, cranberry juice, rum, or coffee or water
  4. 6 large egg yolks
  5. 6 large egg whites, at room temperature
  6. Heaping 1/4 teaspoon cream of tartar
  7. 1/2 c sugar
  1. Preheat oven to 375 degrees.
  2. Butter and sugar six 10- to 11-ounce ramekins and arrange on a baking sheet.
  3. Combine in a heatproof bowl: chocolate, butter, flavoring.
  4. Set the bowl in a skillet of hot (but not simmering water) and stir until the mixture is smooth. Let cool for 10 minutes, then...
  5. Whisk in egg yolks.
  6. Separately, in a mixer, beat the egg whites until foamy.
  7. Add the cream of tartar to the egg whiles and beat at high speed until soft peaks form.
  8. Gradually beat in the sugar and beat until the peaks are stiff but not dry.
  9. Using a large rubber spatula, stir one-third of the egg whites into the chocolate mixture, then gently fold in the remaining mixture.
  10. Divide the batter equally among the prepared ramekins and smooth the tops.
  11. Bake until risen and set, about 20 minutes.
  12. Optional: After bringing the souffles to the table, cut a slit in the top and drop a dollop of whipped cream on top.
  1. SWEET ENOUGH FOR TWO: Break out the electric hand mixer with a whisk attachment, butter and sugar two 3-1/2-inch ramekins, and follow the instructions above with these measurements: 1 egg; 1 tbsp. butter; 1 tbsp. sugar; 1-1/6 oz dark chocolate; pinch of cream of tartar; 1/4 tbsp. prepared coffee, red wine, or cranberry juice.
Adapted from The Joy of Cooking
Adapted from The Joy of Cooking
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Bittersweet Chocolate Icing

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Delicious with Christmas Spice Cake!

 

Bittersweet Chocolate Icing
This recipe accompanied Maida Heatter's recipe for Tomato Soup Cake, which I refer to as Christmas Spice Cake because most people can't conceive of tomato soup as a cake ingredient. Yet it is delicious. The soup adds moisture in a nutricious way to a recipe fragranced with cinnamon, cloves, nutmeg and cocoa. To me, this cake spells Christmas.
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  1. 1/2 c. whipping cream
  2. 3 oz. unsweetened chocolate, chopped coarsely
  3. 5 oz. milk chocolate, chopped coarsely
  1. Place cream in a small saucepan over moderate heat. Let cook uncovered, until there is a slight wrinkled skin on top or small bubbles form around the edges.
  2. Add the unsweetened cohocolate and stir until it is almost all melted.
  3. Transfer the mixture to the small bowl of an electric mixer. Beat at medium-high for 1 to 2 minutes, until the mixture becomes beautifully smooth, shiny and thck. Then, without waiting, pour the icing on the cake and quickly spread it over the top with a long, narrow spatula.
Adapted from a Maida Heatter recipe.
Adapted from a Maida Heatter recipe.
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Pear Bardaloue

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My Dad loved pears and I had purchased the ingredients to make this for him over the winter break of 2012.  He passed away that Thanksgiving weekend.  Over the holidays, I made it in his honor and invited the local branch of our family to share it.   They loved it, and I know Dad would have, too.

Pear Bardaloue
Easier than you might think and absolutely gorgeous. This fragrant dessert is redolent of pears, almonds, autumn, and good friends.
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  1. TART SHELL
  2. ==========
  3. 7 tbsp. butter
  4. 1-1/4 c. sifted flour
  5. A pinch of salt
  6. 2 tbsp.. sugar
  7. 5 tbsp. ice cold water
  8. ALMOND CREAM
  9. ==============
  10. 1/4 c. butter
  11. 1 small egg
  12. 5 tbsp. sugar
  13. 7/8 c. ground almonds
  14. PEARS
  15. ======
  16. 10 to 12 canned pear halves (about 4 cans)
  1. PREPARE THE CRUST: Cut the butter into very small pieces. Put the flour in a bowl and make a well in the center. Add the salt, the sugar, and the butter. Quickly rub in the ingredients with your fingertips. Add some water to form a dough. Knead until supple. (It should be neither too sticky, nor too soft.) Dust your work surface with flour, lay the dough on it and flatten it with the heel of your hand. (Do not knead at this stage.) Shape the dough into a ball, wrap in plastic wrap and allow to rest for at least 30 minutes.
  2. WHILE THE DOUGH IS RESTING: Cut the butter for the almond cream into pieces and allow to soften at room temperature.
  3. Drain the pears and cut lengthwise into thin slices.
  4. Preheat the oven to 375 degrees.
  5. PREPARE THE ALMOND CREAM: Break the egg into a bowl, add the butter and sugar and beat by hand until you obtain a smooth cream. Beat in the ground almonds.
  6. Roll out the dough and place in a 9-inch tart shell Pour in the almond cream. Arrange the pear slices on top.
  7. Bake for 30 minutes.
  8. Allow to cool slightly before turning out.
  9. Serve cold or at room temperature.
  1. This pastry crust is best when created by hand (not in a food processor). If you are pressed for time or just don't want to work the dough with your hands, try the Pate Brisee recipe elsewhere on this site.
  2. If the tart has cooked for 30 minutes and a toothpick inserted in the center comes out clean - but the almond cream filling is not golden brown - try sprinkling a little sugar on the cream (not the pears) and using a crème brullee torch - very lightly and briefly - to brown the top.
Adapted from Larousse on Pastry
Adapted from Larousse on Pastry
Travel & Regatta https://travelandregatta.com/

Pate Brisèe au Sucre

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Artfully arranged pears in almond-y crème anglaise signal comfort in the winter cold. Abundant fresh berries and a thin layer of crème patissière on melt-in-your-mouth pastry evoke the height of summer. I’ve tried many pastry recipes, but this one, adapted from a 20-year-old Cuisinart user manual, has always served our family well.

Pâte Brisée au Sucre
Serves 8
The milk and sugar in this recipe make a sweeter, flakier version of the classic pâte brisée which is great for fruit tarts. This version uses less sugar (1/3 cup instead of 1/2 cup) and less than the full 1/4 tsp. salt.
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Prep Time
1 hr 30 min
Cook Time
20 min
Prep Time
1 hr 30 min
Cook Time
20 min
  1. 1 1/2 c. all-purpose flour
  2. 1 stick (4 oz) unsalted butter, very cold
  3. 1/8 to 1/4 tsp. salt
  4. 1/8 tsp. baking powder
  5. 1/3 c. sugar
  6. 4 tbsp. (1/4 c.) ice cold milk
  1. Cut the butter into 7-8 pieces.
  2. Place all the ingredients except the milk in a food processor fitted with the steel blade.
  3. Process until mixture has the consistency of coarse meal (5 – 10 seconds).
  4. With the machine running, pour the milk through the feed tube one tablespoon at a time in a steady stream. Stop processing before the dough forms a ball to ensure tender, flaky pastry.
  5. From the pastry into a flat (1- to 1-1/2" high) disk.
  6. Wrap the disk in plastic and refrigerate at least one hour.
  7. Roll out & arrange in tart pan.
  8. Cover with plastic wrap and refrigerate for another hour.
  9. Preheat oven to 375 degrees.
  10. For a partially-baked tart shell, Bake 8 minutes in the center of the oven. Remove weights and foil and bake for 2 more minutes.
  11. For a fully baked shell, Bake 8 minutes, remove foil and weights, then bake for 15 to 20 minutes, until light golden brown all over.
  12. Cool on a wire rack before filling.
  1. TIPS
  2. Makes one large tart shell; or 1 small shell and 2-3 tartlets; or 8 tartlets.
  3. In a warm climate (or during the summer), when it’s difficult to keep things cold, try keeping butter frozen. Use a strong knife with a wide blade to cut it into pieces.
  4. Un-rolled pastry can be frozen. Remove from food processor, flatten into a disk about ½” to 1 “ high, enclose in plastic wrap, and let it rest in the refrigerator for about 20 minutes before freezing. When ready to roll, place pastry in a second plastic bag in the refrigerator to defrost for 1-2 hours before rolling. The second bag captures condensation, protecting the dough from becoming soggy.
  5. Once pastry is arranged in the shell, press the rolling pin across the top to achieve a perfect edge.
  6. Before placing in the oven, pierce the shell with a fork 2-3 times, cover with foil, and place pie weights (or beans) on the foil to keep the pastry from bubbling. Remove foil and weights when placing the tart back in the oven for a fully-baked shell.
  7. For a savory tart shell, eliminate the sugar.
Adapted from French Tarts by Linda Dannenberg
Adapted from French Tarts by Linda Dannenberg
Travel & Regatta https://travelandregatta.com/

4-Grain Cinnamon Pancakes

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#0206_2014-03-23_Pancakes on black granite_Blog

My favorite recipe for delicious, healthy pancakes! The ingredient list below uses half the sugar, salt, and honey and twice the cinnamon recommended in the original recipe.

4-Grain Cinnamon Pancakes
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. 1 c. whole-wheat flour
  2. 3/4 c. all-purpose flour
  3. 1/2 c. cornmeal
  4. 1/4 c. rolled oats
  5. 1 tblsp. sugar
  6. 2 tsp. baking powder
  7. 1/2 tsp. salt
  8. 1/2 tsp. baking soda
  9. 1 tsp. cinnamon
  10. Pinch of freshly grated nutmeg
  11. 1-3/4 c. milk
  12. 4 tblsp. (1/2 stick) butter, melted
  13. 1/8 cup honey
  14. 3 large eggs
  1. Preheat a skillet. (Regular-sized for pancakes; or for flapjacks, use a crepe or omelet skillet.)
  2. Whisk the dry ingredients in a bowl.
  3. In a separate bowl, whisk the wet ingredients to mix.
  4. Pour the wet ingredients over the dry ingredients.
  5. Mix until just combined.
  6. Spoon (or ladle) batter onto hot, buttered skillet.
  7. Cook until top of each pancack is speckled with bubbles and some bubbles have popped. Lift pancake, butter skillet again and cook pancake on other side until underside is lightly browned.
  8. Serve immediately or keep warm in a 200-degree oven while you finish cooking the rest.
  1. VARIATIONS
  2. - Thinly sliced apples and raisins added directly to the batter before cooking;
  3. - Pears and pecans;
  4. - Summer fruit;
  5. - Serve with maple syrup, more cinnamon & thinly sliced orange rounds for garnish.
Adapted from The Joy of Cooking
Adapted from The Joy of Cooking
Travel & Regatta https://travelandregatta.com/

Sailing and Food

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If you’re sailing around the world, you’ve got to eat, right?  With the Volvo Ocean Race starting in October 2014, look here for stories on what it takes to feed a crew of 8 to 11 travelling up to 6,776 miles per leg, over 11 legs, on this epic adventure.

Pictured here… Puma, leaving from Miami to Lisbon during the 2011-2012 Volvo Ocean Race.