25 posts categorized "Pies, Tarts, Crisps "

Treacle Tart

In Butter, Cream, Dessert, Pies, Tarts, Crisps , Recipe
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Full slice - Blog 3547

 

How many of you out there watch the PBS - Masterpiece show Downton Abbey?

Anyone?

Anyone?

Bueller.....Bueller?

Well, for those of you who do and would like to whip up a little "period appropriate" treat to enjoy when watching the show, then this Treacle Tart is for you.  Quintessentially British, and with a pedigree that goes WAY back, this is exactly the kind of dessert that the Crawley's would have eaten after an exhausting day spent lounging about the castle.  

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Pear or Apple Tart

In Apple, Butter, Dessert, Fruit, Pear, Pies, Tarts, Crisps , Recipe
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Sliced tart - Blog 3347
I call this a pear or apple tart because it is equally good with either fruit, or some combination of both.  The possible permutations of fruit options is nearly limitless as you can use the same fruit for the pureed filling and the sliced fruit topping, or different varieties of the same fruit for each, or entirely different fruits if you wish.

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A 4th of July Fruit Tart

In Blueberry, Butter, Dessert, Eggs, Fruit, Milk, Pies, Tarts, Crisps , Raspberry, Recipe, Vanilla
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Full tart  - Blog 1435
Happy 4th of July, Gang!

Just a quickie today 'cause I've got a parade to get to and a bunch of lobsters and corn to cook for our holiday BBQ, but our dessert for this afternoon, this red, white and blue tart turned out so well that I couldn't help tossing it up in a quick post.

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Strawberry Rhubarb Crisp

In Butter, Chefs, Dessert, Fruit, Nuts, Oats, Pies, Tarts, Crisps , Recipe, Rhubarb, Strawberry, Walnut
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Raw fruit - Blog 1357
We've been going a bit crazy with rhubarb around here as of late.  As the first true sign of spring produce we see in these parts we like to greet it's arrival with a bit of fanfare, thank you very much.  So far we've used the lovely, tart red-green stalks in a knock-out Rhubarb Fool recipe we pinched from our friends Jody and Ken at The Garum Factory, in some Rhubarb Mojitos concocted by our fun dinner companion Tammy, and in this super easy, yet wildly delicious Strawberry Rhubarb Crisp.

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S'More Tarts

In Butter, Chocolate, Cream, Dessert, Pies, Tarts, Crisps , Recipe
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Top- Blog 1352
I've had the thought of these little buggers marinating in the back of my brain for a while now.  In fact, about 6 months ago I titled a post "S'more Tarts" as a placeholder and reminder that the concept seemed worthy of a little investigation and culinary creativity.  Well, last week after having seen that empty post yet again, I decided it was time to get off my ass couch and get busy making a Oui, Chef version of these treats.

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Broccoli and Tarragon Quiche

In Breakfast / Brunch, Broccoli, Butter, Cheese, Chefs, Cookbooks, Cream, Eggs, French, Main Course, Meatless, Milk, Pies, Tarts, Crisps , Recipe, Vegetarian
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Sliced - Blog 1282
Fine Cooking Magazine recently ran a "Create Your Own Recipe" feature for how to make quiche.  As they've done with braises and stir-fries, they focus on the basic elements of a dish, then suggest all sorts of ways to inject your own creativity to come up with an original taste.  We took their basic crust and custard recipes and added veggies and cheese to our liking.  The result....quite delicious.

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Roasted Tomato-Basil Tart with Sharp Cheddar

In Basil, Breakfast / Brunch, Cheddar, Cheese, Creme Fraiche, Herbs, Meatless, Onion, Pies, Tarts, Crisps , Recipe, Tomato, Vegetarian
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Slice - Blog 1257
For those of you itching with the early onset of Spring fever and longing for the flavors of a new season, this post is for you.  Like many of you reading this blog I seldom buy fresh tomatoes once the height of tomato season has passed, preferring instead to cook with high quality canned tomatoes through the fall, winter and spring.  As is the case with their seasonal compatriots, asparagus and corn, I'd rather go without than suffer through tasteless, woody tomatoes in the off-season.

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Apple Cranberry Crisp with Hazelnut Topping and Creme Anglaise

In Apple, Butter, Cranberry, Cream, Dessert, Fruit, Nuts, Oats, Pies, Tarts, Crisps , Recipe, Sauces / Condiments, Vanilla
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Finished - Blog 1064
With just under a week to go before Thanksgiving, it's time to start training for the big day.  I'm not talking about kitchen time trials where you block out cooking times for your various dishes to make sure you have the oven and burner space to pull everything together in a timely fashion.  

No, I'm talking about deliberately increasing your food intake over the next week to prepare your body for the onslaught that is the Thanksgiving feast.  Just as you would never dream of running a marathon or swimming a mile without some serious conditioning, don't kid yourself into thinking that you can survive Thanksgiving without some pre-feast indulgence.

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Sweet Potato Pie

In Butter, Cookbooks, Cream, Dessert, Eggs, Pies, Tarts, Crisps , Recipe, Sweet Potato
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Finished slice- Blog 1055
I've made countless pumpkin pies over the years, but this was my first dance with a sweet potato version.  I was expecting it to be nearly identical to all the squash pies I've made over the years, and while it looks just like a pumpkin pie, and has a similar texture, in many ways this is an entirely different beast.  For me, this darling was head and shoulders above any pumpkin pie I've ever made, and in fact, now that I've found this recipe I'm not sure I'll ever go back to the pumpkin pies of my youth.

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Jacques Pepins Apple Galette

In Apple, Butter, Chefs, Dessert, French, Pies, Tarts, Crisps
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Finished dish - Blog 1048
I had the great fortune of cooking with Jacques Pépin for a whole week at the end of a multi-month culinary course I took at Boston University many years ago.  Cooking a variety of dishes under Jacques' direction marked the culmination of the course, as we students helped him prepare the dishes to be served to the guests at a large hands-off cooking demonstration he gave at the end of the week.

It was not only an honor and privilege to share a kitchen with Jacques, but it was also a blast.  He had mad skills and decades of great stories to share, but more importantly, he was a patient and dedicated teacher.  It was a fun filled week that I'm sure I'll never forget.

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Welcome

"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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