Provencal Asparagus Tartlet Recipe

With Spring just a couple of weeks away we thought we would get a jump on the celebrations. This is quick and easy hors d’oeuvres, a great starter or even a light lunch. We used a classic pate brisee recipe for the crust but use what ever you are comfortable with. We did not include the dough recipe as we have shared it numerous times.

1 tablespoon/15ml olive oil

2 fresh garlic cloves, minced

1 medium shallot, minced

2 small tomatoes, peeled, seeded and diced

1 pound/450g fresh asparagus spears, trimmed and blanched and cut into one inch/2.5cm pieces

2 tablespoons/30ml capers

1 ½ tablespoons/22ml dry sherry

Preheat a medium sized skillet on medium heat until hot to the touch

Add the olive oil, and heat for a 20-30 seconds

Add the garlic, shallot, tomatoes, asparagus, and capers

Cook for 3-4 minutes. Add the sherry and cook for one minute

Remove from heat and season with salt and pepper to taste

Place mixture into precooked basil tartlet* and serve

Basil Crust/Tartlet, this is a simple adaption of a regular pie crust. Make your pie crust according to your recipe. Before rolling out, add a handful of basil chiffonade (cut into thin strips) to the uncooked dough and roll out. Using a cookie cutter or a small juice glass, cut the dough to the size of your mini-muffin tin. Bake the dough according to your recipe’s instruction and let cool. Poke holes in your uncooked dough while in the muffin tin with a fork on the bottom of the tartlet as well as the sides then put a piece of foil, old beans or pie weights to help reduce the amount of swelling during the cooking process.

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Junk Food Makeover: Hostess Cupcake

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Flag Hanging Dos and Do Nots

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Ding Dong Cake Recipe

Ingredients For the cake: Cooking spray 3/4 cup/64g unsweetened natural cocoa powder 1 cup/237ml hot brewed coffee 2 cups/240g all-purpose flour, plus more for dusting the pans 2 teaspoons/14g baking soda 1 teaspoon/5g kosher salt 1 teaspoon/5 baking powder 2 cups/250g granulated sugar 3/4 cup/180 vegetable oil 2 large eggs 1 cup/125nk whole milk 1 teaspoon/5ml vanilla extract For the ermine filling: 1 cup whole milk 1/4 cup all-purpose flour 1 pinch kosher salt 1 cup granulated sugar 2 sticks (8 ounces) unsalted butter 1 teaspoon vanilla extract For the ganache: 8 ounces dark chocolate (about 70%) or 1 1/3 cups bittersweet chocolate chips 2 tablespoons light corn syrup 1 pinch kosher salt 1 cup heavy cream Instructions Make the cake: Arrange a rack in the...

5 Health Benefits of an Apple

My favorite thing about fall in Vermont is rambling through a nearby orchard, picking crisp, juicy apples and crunching into one, fresh off the tree. Yet apples are so commonplace that they’re almost overlooked—pushed aside by flashier superfruits, such as pomegranates and goji berries. But as a registered dietitian, I know that apples have surprising nutritional benefits that justify the “apple a day” adage. 1. Benefit: Nutrition, straight up Packing in quite a bit of soluble fiber (4 grams per medium apple) for a modest amount of calories (95) makes apples a filling, sweet snack. Plus, a medium apple counts as 1 cup of fruit, so after eating one you’re well on your way to meeting your daily fruit quota (around 2 cups for adults on a 2,000-calorie diet). They also are a good source of immune-boosting vitamin C (providing 14% of the Daily Value). 2. Weight Loss Apples satisfy hunger for few calories so it’s not surprising that they can be part of a healthy diet that...

Roasted Eggplant Recipe

Roasting is one of the best ways to cook eggplant. 2 Medium Eggplants 1/4cup / 60ml Olive Oil 1/2teaspoon / 2.5g Sea Salt 1/2teaspoon / 2.5g Garlic Powder 1/4teaspoon/ 1.25g Black Pepper Instructions Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brush with olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida cater...

Creamed Corn - Gluten Free and Dairy Free

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