Here you go Chris...
Made this entirely from Frank Scavenging.
Pasta (prob not noodles-that would be weird)
Cherry tomatoes
Onions
Garlic-3-4 cloves minced (I really like garlic)
sliced black olives- aprox.
Spinach-lightly chopped
Feta Cheese
Olive Oil
Salt
balsamic vinegar
Bring pot of water with a splash of olive oil and a dash of salt to boil. Add pasta and cook as instructed.
Drain pasta when cooked, and place pot back on stove. Add more olive oil. Saute onions and garlic until onions start to become clear. Pour the drained pasta back into the pot and splash with more oil. Add rest of the vegetables and the cheese, stirring well. Pour about 3-4 tbsp of vinegar over to finish. Adjust proportions of vegetables to pasta to taste. Would also be great with some summer squash and bell peppers sauted in with the onion, or some sun dried tomato. Perfect for a quick meal, and only dirties one pot!
Monday, May 25, 2009
Sunday, May 24, 2009
Gambling Gooseberries...an experiment in odd canned goods.
Mom's having a dinner party-I get to make desert. Even though I don't get to attend dinner. Ha!
Of all the random things we have in our pantry, are two cans of Gooseberries in Light Syrup, by Oregon Fruit Products. I don't know where they came from, but they'd been there for a while...a long while...
After perusing various recipes, I decided upon a gooseberry galette. My ability at following recipes is nill, so I naturally messed up the rustic pie crust described, making it too crumbly to possibly form said galette. In response, two unique deserts were born of this mistake. Following is a rough recipe to each.
Gooseberry Galette
Pre-heat oven to 400
Single pie crust-whatever type you prefer.
2 cans of Gooseberries, drained (save syrup for following recipe, if interested)
aprox. 2 tbsps tapioca
aprox. 1/2 C. Brown Sugar-more or less to taste
tsp. Cinnamon
tsp. Cloves
1/2 tsp Nutmeg
Any additional spices you feel like playing with
Egg white + granulated sugar for coating crust
Combine moist ingredients in a bowl with spices.
Roll out pie crust, place on cookie sheet
Turn moist ingredients out into center, fold all around.
Brush crust with egg whites and dust with sugar.
Bake high in oven at 400 degrees, until crust is lightly browned, fruit bubbling, and begining to solidify. This should take about 45 min. more or less-and I would reccomend placing foil around the edges of the crust if it begins to burn. Take out of oven and let cool-filling should become a bit more solid.
Gooseberry Custard Tart.
The failed pie crust nicely filled a 6 in. pie pan, with a bit of excess. I prebaked this for about 5 min. at 400.
In a sauce pan, combine...
aprox. 1/2 cup Gooseberry syrup, or as much as you can salvage from the tins. ( I created this using the format of a lemon meringue pie, substituting syrup in the place of lemon juice.)
aprox. 1/4 cup
aprox. 3 egg yolks (depending on how much syrup you salvage.
aprox. 1/2 cup granulated sugar
aprox. 1/2 cup corn starch
Whisk together, then stir constantly with a wooden spoon over medium heat until boiling and thickened. Add additional corn starch if it's not thickening.
When it boils, remove from heat and stir in:
aprox. 1 tbsp. Butter, until it is fully mixed in.
Pour mixture into the pre-baked pie crust. Crumble any excess over pie for a crumbly topping, and place in refrigerator. Consume when cold. I will try this again creating a pie with custard bottom, topped with gooseberries. Experiment!
Of all the random things we have in our pantry, are two cans of Gooseberries in Light Syrup, by Oregon Fruit Products. I don't know where they came from, but they'd been there for a while...a long while...
After perusing various recipes, I decided upon a gooseberry galette. My ability at following recipes is nill, so I naturally messed up the rustic pie crust described, making it too crumbly to possibly form said galette. In response, two unique deserts were born of this mistake. Following is a rough recipe to each.
Gooseberry Galette
Pre-heat oven to 400
Single pie crust-whatever type you prefer.
2 cans of Gooseberries, drained (save syrup for following recipe, if interested)
aprox. 2 tbsps tapioca
aprox. 1/2 C. Brown Sugar-more or less to taste
tsp. Cinnamon
tsp. Cloves
1/2 tsp Nutmeg
Any additional spices you feel like playing with
Egg white + granulated sugar for coating crust
Combine moist ingredients in a bowl with spices.
Roll out pie crust, place on cookie sheet
Turn moist ingredients out into center, fold all around.
Brush crust with egg whites and dust with sugar.
Bake high in oven at 400 degrees, until crust is lightly browned, fruit bubbling, and begining to solidify. This should take about 45 min. more or less-and I would reccomend placing foil around the edges of the crust if it begins to burn. Take out of oven and let cool-filling should become a bit more solid.
Gooseberry Custard Tart.
The failed pie crust nicely filled a 6 in. pie pan, with a bit of excess. I prebaked this for about 5 min. at 400.
In a sauce pan, combine...
aprox. 1/2 cup Gooseberry syrup, or as much as you can salvage from the tins. ( I created this using the format of a lemon meringue pie, substituting syrup in the place of lemon juice.)
aprox. 1/4 cup
aprox. 3 egg yolks (depending on how much syrup you salvage.
aprox. 1/2 cup granulated sugar
aprox. 1/2 cup corn starch
Whisk together, then stir constantly with a wooden spoon over medium heat until boiling and thickened. Add additional corn starch if it's not thickening.
When it boils, remove from heat and stir in:
aprox. 1 tbsp. Butter, until it is fully mixed in.
Pour mixture into the pre-baked pie crust. Crumble any excess over pie for a crumbly topping, and place in refrigerator. Consume when cold. I will try this again creating a pie with custard bottom, topped with gooseberries. Experiment!
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