Norwegian Cardamom-Almond Tart

As my recipes on this blog suggest, I am a sucker for almond tarts.  Like it's kinda scary.  I think out of 4 tart recipes on here so far, 3 are almond tarts.  I just love almond paste/filling so much I could eat it with a spoon (did I just say that publicly??).  Oh well, this is an OK downside to have I think.  Anyways, given my love for almond tarts, when I saw this Norwegian Cardamom-Almond Tart recipe in Bon Appetit a few months back, I knew I had to try it.  I mean, fresh ground cardamom AND almond??  Ahem, yes please.  And it is so pretty with the crust cut outs on top.

This was my first chance to use these super sweet pie cutters I got for Christmas.   Awesome. 
 

 How pretty?

This recipe is also super cool in that you don't roll out the crust (which by the way has fresh ground cardamom in it too...amazing).  Instead you break the chilled dough into pieces in the tart pan and press it with your fingers to create a crust.  Then you use the bottom of a dry measuring cup to smooth the bottom and trim the edges.  This is genius, I think.  I like it love it dig it.  Check it out.

The filling has slivered almonds, powdered sugar, freshly ground cardamom, nutmeg, egg whites, vanilla, and egg yolk.  Super easy!  I took the recipe author's suggestion and freshly ground the cardamom.  To do this, you toast the whole pods for a few minutes in a dry skillet.  Then put them on a cutting board and crush them under the blade of a large knife.  Remove the shells and then take the small black hard seeds from inside and grind them in a spice grinder (I use a coffee grinder for this).  I think freshly grinding the seeds was worth it.  The cardamom flavor was incredible and permeated the entire tart.

Here's the recipe y'all!

Yarnell Family's Fyrstekake (Norwegian Cardamom-Almond Tart) 
 (pronounced FISH-dehk-kakah)

Bon Appetit December 2012

Crust:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. ground cardamom, preferably freshly ground
1/4 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
2 tsp. whole milk or heavy cream

Filling and Assembly
unsalted butter (for greasing pan)
2 cups slivered almonds
1 cup powdered sugar
3/4 tsp. ground cardamom, preferably freshly ground
1/4 tsp. freshly grated nutmeg
3 large egg whites
1/2 tsp. vanilla extract
1 large egg yolk

Special Equipment: A 9" diameter fluted tart pan with removable bottom, decorative cookie cutters.

Instructions:

For Crust:

Whisk flour, baking powder, cardamom, and salt in medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in medium bowl until pale and fluffy (about 3 minutes).  Beat in egg yolk and milk and then gradually add flour mixture.  Beat until just combined.  Pat dough into a ball; break off one-quarter of dough.  Form each piece into a ball and then flatten balls into disks.  Wrap separately in plastic wrap and chill for at least 2 hours.

Butter tart pan.  Break larger dough disc into small pieces and scatter over bottom of pan.  Using fingertips, press dough onto bottom and up sides of pan.  Use flat bottom of a measuring cup to smooth the surface and trim the edges.  Roll out smaller dough disk to about 1/8" thick.  Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet.  Cover and chill crust and cutouts for 1 hour.

Filling and Assembly:

Preheat oven to 350 degrees.  Pulse almonds, powdered sugar, cardamom, an nutmeg in a food processor until nuts are finely ground.  Transfer dry ingredients to a large bowl.  Using an electirc mixer, beat eg whites and vanilla in a medium bowl util medium peaks form.  Gently fold egg whites into dry ingredients. 

Whisk egg yolk and 2 tsp. water in a small bowl to blend.  Fill chilled crust with almond miture; smooth top.  Arrange cutouts on top and brush cutouts with egg wash.

Bake tart until crust and cutouts are golden brown and filling is set, about 30-35 minutes.  Transfer to a wire rack and let cool. 

Tart can be made 2 days ahead.  Store airtight at room temperature.

Enjoy!

Blueberry Buttermilk Pancakes from Scratch

We had pancakes for dinner last Friday night.  I had buttermilk on hand and so I made them from scratch.  Added some blueberries and BLAM: dinner.  Um, this made more than the recipe said... dangerous stuff I tell you... we just kept taking more and more until this platter was almost empty and then lay on the couch, feeling full and syrupy and a little sick.  But yum.

LOVE. breakfast. for. dinner.

Here's the recipe (from Martha Stewart):

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
• Fresh blueberries (optional)

Directions:

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
   
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
   
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with real maple syrup.
   
    Enjoy!

Indian-Spiced Chicken with Chickpeas and Spinach

Dishes like this make me like chicken again.  Not that I am a chicken hater or anything.  I used to like roast chicken and to prefer dark meat but in recent years I tend to find dark meat too fatty or too boring or messy or just don't want to deal with it.   I often grill or roast chicken breasts and I use chicken sometimes IN things.  But this dish made me remember something I had not had in a long time -- super ridiculously tender fall-off-the bone dark meat that you only get from braising and long cooking.  The spice combination just makes this dish awesome.  And I love spinach and chickpeas in pretty much everything.  Here's the recipe.

Indian-Spiced Chicken with Chickpeas and Spinach
(from Bon Appetit January 2013)
Serves 6 

Ingredients:

1 Tbs. vegetable oil
6 bone-in chicken legs (thigh and drumstick), skin removed (I used 5 and I accidentally left on the skin. Next time I would remove it, as it just got soggy and we pulled it off anyway.  but it did not detract from my love of the dish)
1 Tbsp. unsalted butter
2 large onions, thinly sliced
4 garlic cloves, chopped
1 1Tbsp. grated peeled ginger
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. ground tumeric
1/4 tsp. cayenne pepper
1 15-oz. can chicpeas, rinsed
2 cups (or more) low-sodium chicken broth
5 oz. baby spinach (about 8 cups lightly packed)
1/4 cup Greek yogurt
1/4 cup fresh cilantro leaves to garnish

Basmati rice or flatbread for serving.

Instructions:

Place a rack in lower third of oven and preheat oven to 325 degrees F.  

Heat oil in large heavy pot over medium high heat.  Season chicken with salt and working in batches, cook chicken, reducing heat asneeded to prevent over-browning, until gorlden brown on all sides (8-10 minutes).  Transfer to a plate.

Add butter and oinions to drippings in pot, season with salt.  Cook, string often until onions are soft and golden brown, about 10-15 minutes. 

Stir in garlic, ginger, coriander, cumin, tumeric, and cayenne.  Cook, stirring constantly, until spices are fragrant, about 1 minute.

Stir in chickpeas and 2 cups broth, then return chicken and any accumulated juices to pot.  Add more broth if needed to cover chicken about three-fourths of the way up.  Bring to a simmer.  Cover pot and transfer to oven.  Braise chicken until fork-tender (45-60 minutes). 

(NOTE: The chicken can be prepared up to this point 3 days ahead.  Let cool slightly, then chill, uncovered, until cold.  Cover and keep chilled. Rewarm before continuing.)

Using tongs and a slotted spoon, transfer chicken to a platter and cover with foil to keep warm.  Add spinach to pot, cover, and remove from heat.  Let stand until spinach is wilted, 5-7 minutes.

Stir yogurt into cooking liquid.  Season with salt.  Return chicken to pot.  Warm over low heat (do not boil or yogurt may curdle).

Transfer chicken to a large deep latter. Pour spnach and chickpea sacue over.  Sprinkle with cilantro.  Serve with Basmati rice or warm flatbread.  Enjoy!

Love is in the air... spinach, gruyère and ham quiche

We celebrated our postponed Valentine's Day yesterday by... well, basically eating a lot and sitting around.  It was wonderful.  After starting the day with some Homemade Granola, we enjoyed this wonderful quiche for lunch.  It was my first quiche ever and I am very proud of the results! I guess it is hard to go wrong with homemade pie crust, eggs and cream involved.  For dinner, we had a braised chicken and chickpea stew that was also awesome.

We enjoyed it with a mimosa and a simple arugala, pear and dried cranberry salad.

It was creamy and dreamy and a very lovely way to spend our "Valentine's Day."

By the way, check out the absolutely beautiful earring holder Brandon made me this year -- it is a piece of mesh screen that he stretched onto an old window frame.  I absolutely love it.  It is awesome.  He is a wonderful husband.

The animals were also in a loving mood yesterday... they hung out with us by the fire after lunch...

What a pair...

Sasha gets a Lupa kiss!

Betsi also was her cute self and enjoyed the fire.

 
Anyway, back to the quiche.  This recipe was sooo good.  We are eating it again for lunch today.  It seems like a very adaptable recipe that you could put any number of fillings in with wonderful results.  The crust and custard are easy enough.  Here's how you make it.

For the crust, I halved a simple butter crust recipe.  I incorporated the butter by hand, rather than in a food processor, to get a flaky dough.

Pate Brisee
(for 1 9 inch tart)

6 oz all purpose flour
small pinch salt
1 stick very cold unsalted butter, cut into 1/2 inch cubes
1-3 oz. ice water 

Whisk flour and salt.  Add cold butter.  Using fingers or two butter knives, cut butter into dough so dough resembles coarse meal and chunks of butter are no larger than pea-size.

Add ice water slowly and mix until moist crumbs form.

Turn dough onto surface and form into a disc, about 5 to 6 inches in diameter.

Refrigerate at least 1 hour.

To pre-bake tart crust, set oven to 400 degrees F.   Place chilled dough on floured work surface (use a marble surface if possible) and roll out into a 1/8 inch thick round, 2 inches larger than pan.

Very gently, fold dough into quarters, place in tart pan, and gently unfold (or partly roll onto rolling pin and unroll into pan).

Lifting edges, ease dough into pan, flattening along bottom of pan, and pressing dough up sides.

Use rolling pin and roll over top of pan to cut off excess dough.  Press around sides so they stand about 1/8 of an inch above metal pan.

Use dull edge of knife to decorate edges of dough.  Poke bottom of crust all over with a fork.

Line shell with foil or parchment paper and fill with pie weights or dried beans.

Bake 10 minutes.  Remove foil and beans and bake for 3-4 minutes more.   Reduce oven temperature to 350 and chill crust on rack while you prepare quiche filling.

Quiche Filling Ingredients

1 Tbs. butter
1 small shallot, diced + 1 leek (white part only),  thinly sliced.
Most of 1/2 lb. bag of baby spinach
1 cup (4 oz) grated Gruyère cheese
1/2 cup or so of ham, thinly sliced (optional)
4 eggs
approximately 1 cup half-and-half
pinch nutmeg
salt and pepper to taste

Heat butter in large skillet over medium heat.  Add shallots and leeks and saute until tender, about 4-5 minutes.

Add spinach and cook until wilted.

Transfer spinach to a colander and press excess liquid from spinach.  Put bre-baked pie crust on a baking sheet.  Arrange spinach mixture in even layer in bre-baked pie crust.

Top with grated Gruyère and sliced ham.

In 2 cup measuring cup, lightly beat 4 large eggs.  Add half and half so mixture measures about 1 1/2 cups.  Add pinch nutmeg and salt and pepper.  Stir to combine.  Pour custard mixture over filling, being careful not to overfill.

Bake quiche on baking sheet at 350 degrees F for 55-60 minutes, until filling is completely set in center and top is golden.  Cool on a rack for 15 minutes before serving. 

Slice and enjoy!

  
Oh and I must share just a couple more sleepy Lupa pictures before I go... she is the cutest thing alive...

-- Anya

Homemade Granola

I have been in the habit of making my own granola lately -- I like it because you can customize it, it is really affordable compared to buying your own, and perhaps best of all, you can't read the calories on it!... it is actually calorie-free I think... :-)  also it's fun to make.  This is a good recipe from Bon Appetit a couple months back... I made a few changes (see notes)

3 cups rolled oats
1.5 cups assorted chopped nuts (Anya: I used 1 cup)
1.5 cups shaved coconut (Anya: I used 1 cup... you could also use grated coconut but the slivers are nice -- you can get them in the bulk section at some supermarkets)
1 tsp. cinnamon
1 tsp. salt
1 large egg white, lightly beaten
1/4 cup canola oil or coconut oil (I used coconut oil)
1/4 cup agave syrup, maple syrup or honey (I used honey)
2 Tbs brown sugar
(Anya: I added 1 tsp vanilla extract)
Assorted dried fruit such as raisins, golden raisins, cranberries, or cherries.

Combine oats, nuts, coconut, cinnamon, and salt.  Add beaten egg white and stir well.  In small pan, put oil, honey (or other sweetener), brown sugar, and stir over low heat until combined.  Remove from heat and stir in vanilla, if using.  Pour over dry ingredients, mix well with wooden spoon.  Spread granola evenly on parchment lined baking sheet.  Bake at 325, stirring every 10 minutes, for 35-45 minutes, until golden.  Remove from heat and place tray on a cooling rack.  The granola will crunch up and form clumps as it cools.  Spinkle with dried berries.  Serve with milk or over greek yogurt.  Store in airtight container for up to 2 weeks.

Enjoy!

-- Anya