Food Glorious Food


Zucchini Tart The Tamara Blog

It’s squash season! Know how I know? This.

Zucchini Tart -- The Tamara Blog

Yep. I harvested this 8 pound+ monster summer squash from my garden. And that was one of 4 harvested that day. Actual size: 8lbs. 12.1 0z. My nephew was smaller when he was born. Just sayin’.

Big Zucchini the Tamara Blog

Garrison Keillor, the host of the radio show, Prairie Home Companion, about the small, fictional town Lake Wobegon says, The town is so small that people lock their car doors at church only in July during the zucchini harvest—to prevent others from adding a bag of squash to the front seat. Yep.

With that kind of yield from my garden, I have to get creative with the squash. I love making zucchini soup, bread, and this tart is one of my all-time favorites. It’s adapted from a recipe in Better Homes and Gardens magazine. You’ve probably seen those pretty little apple tarts shaped like roses in pastry shops. I thought it would be fun to try a larger version. It’s not at all hard, looks very fancy, uses a fair amount of squash (key!), and this galette is seriously delicious.

Floral Zucchini Galette -- The Tamara Blog

Lemony Ricotta Zucchini Galette

  • 1 – 2 medium zucchini
  • 1 – 2 yellow summer squash, both thinly sliced (3 1/2 – 4 cups)
  •  Salt
  • 1 unbaked piecrust (you can use store bought)
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil — separated
  • 2 teaspoons lemon zest (finely shredded lemon peel)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
  • Fresh dill — chopped

Directions

Cut the squash in half lengthwise. Then, using a mandoline (or sharp knife and patience), slice squash thinly, on a diagonal.

Floral Zucchini Galette -- The Tamara Blog

Floral Zucchini Galette -- The Tamara Blog

Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. This helps remove some of the moisture, so you don’t have a soggy galette. Pat dry with paper towels.

Preheat oven to 400 degrees F.

Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.

For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1-1/2 inch border.

Take one of the smaller zucchini half-ovals, and roll it in a sort-of-spiral or tube, with the round edge facing up. Place in the center of the galette.

Zucchini Galette -- The Tamara Blog

Add half-ovals around the center ‘rose,’ working toward the outside edge tilting up, and alternating colors.

Zucchini Galette -- The Tamara Blog

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Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

As you go, fill in layers with more “petals.” I also add folded or curled ones to give the galette a more organic look. Continue until the cheese is covered.

Zucchini Galette -- The Tamara Blog

When the surface is covered to your liking, drizzle squash with remaining 2 tsp. olive oil. Gently fold over pastry edge, pleating as necessary.

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

In a small bowl, whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed. Serve warm or at room temperature.

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

Floral Zucchini Galette -- The Tamara Blog

√

Floral Zucchini Galette -- The Tamara Blog

I’ve even added carrots to the galette (and baked in a pie plate when I took it to travel), to add some more color. Click here for a printable version of the recipe.

Floral Zucchini Galette -- The Tamara Blog

I’m pretty happy I have this baby! Enjoy.

Zucchini tart -- The Tamara Blog

 

Fruit Shaped Cheeseballs The Tamara Blog

Come on… who doesn’t love a cheese ball? They’re fun to eat, and easy to make. Being a bit of a cheeseball myself, I have a particular affinity for these orbs o’ dairy.

Oh, I know what you’re thinking, “Cheese balls in Autumn?! Heaven forfend! Everyone knows National Cheese Ball day is April 17th. What kind of celebration enthusiast are you, Tamara?”

In truth, I have no idea why cheese ball day is in April. Makes no sense. These lactose spheres are perfect for football parties, I mean… in my family, we call October the beginning of cheese ball season! So, if you’re going to eat ’em in autumn, why not serve ’em in fall-fruit form?

Here I offer a simple and delicious way to ‘fancy up’ a cheesy classic. 

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Apple Cheese Ball

  • 8 oz package of cream cheese, softened
  • 2 Tbs. butter, softened
  • 8 oz. sharp cheddar cheese, finely grated (must be finely grated)
  • 1 Tbs. apple brandy
  • 1 Tbs. apple jelly or apple butter
  • 2 cups fried onions
  • 1 tsp. smoked paprika
  • branch and leaves for garnish

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Pear Cheese Ball

  • 8 oz package of cream cheese, softened
  • 2 Tbs. butter, softened
  • 5 oz. crumbled gorgonzola or blue cheese, softened
  • 1 Tbs. pear jam or jelly
  • 1 Tbs. pear brandy
  • 1 cup walnuts or pecans
  • yellow food coloring
  • branch and leaves for garnish

Ingredients note:

You can use flavored liquors instead of brandy — it’s just that the brandy has a richer, fuller flavor than a liquor.

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Process:

In a bowl, combine cream cheese, butter and cheddar or gorgonzola cheese. Beat with a hand mixer or stand mixer until fluffy.

Add in jam and brandy, and beat until combined.

Place mixture in refrigerator while working on next step.

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For Apple cheese ball:

Place fried onions in a ziplock bag and crush finely.

Add smoked paprika, and toss/knead to combine.

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For Pear cheese ball:

Toast walnuts/pecans in a dry frying pan over medium heat, or in the broiler, until golden brown. Set aside to cool. Once cool, chop nuts finely (you can use a food processor for this step). Add 8 to 12 drops of yellow food coloring, if desired.

Place mixed coating in a small bowl.

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Remove cheese mixture from the refrigerator and shape into desired form with your hands. Cheese mixture can also be placed in plastic wrap and molded, to keep hands clean.

Once a rough apple or pear form is achieved, drop cheese ball into bowl with coating, and press coating into the surface, refining fruit shape as you go.

After cheese ball is formed, add decorative leaves, and display.

Apple and Pear Shaped Cheese Balls printable recipe

These can be refrigerated for 2 days, or frozen for up to a month. Be sure to allow time to thaw before serving. No one wants a tooth chipped by chilled cheddar.

Enjoy these glorious globes of cheese, an homage to the fromage in you!

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As many of you know, I’m a big fan of the bubbly, and Champagne — the real deal — has no equal.

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Friday, October 23rd, 2015 is the sixth annual celebration of the effervescent wine, made exclusively in the Champagne region of France. Originally designated in 2009 as “a Friday in late October,” World Champagne Day is dedicated to popping corks and raising glasses. International law dictates that only sparkling wine that comes from Champagne can be called… Champagne. So respect the title, friends!

A little while ago, I created an entire full-length Tamara Twist episode to sparkling wine, which you can view on YouTube. The episode is chock-full of recipes, crafting, traditions and trivia.

Sabering a bottle Collage

If you only have a few minutes, check out my Champagne Sabering video here.

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So let’s drink a toast to World Champagne Day! 

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Enjoy!!

*Antique graphics courtesy The Graphics Fairy.

 

 

The Essential Teacher "emergency" kit -- The Tamara Blog

I have two sisters, both teachers (and a slew of cousins who are too!). One works at an elementary school, the other at a high school. Their jobs make for a fun summer for us all, but come August, they dread going back.

Not that they dislike their jobs, but come on… don’t we all hate the end of summer?

SomeEcards

One sister (the lucky one) lives nearby. When she started to feel the pull of the job, I figured that she needed a little care-package/emergency kit before the hustle and bustle of the new school year began. This is a great gift for friends or relatives, or other teachers you know. In my opinion, teachers tend to be highly under-appreciated, so any little token that acknowledges how hard they work goes a long way. So does a little humor.

Teacher "Emergency" Kit -- The Tamara Blog

Here is my take on the Back to School Emergency Kit for Teachers. I figure all the items need to be useful or fun, and all can go for male or female teachers. And if they’re things the teacher won’t think of, all the better. My remedies come in 4 categories: Wellness, Getting Through the Day, Luxuries, & After Work. No school supplies here. And nearly all of them came from my local drug store.

Teacher "Emergency" Kit -- The Tamara Blog

  • Wellness: Lozenges, hand sanitizer, Emergen-C, tissues.
  • Getting Through the Day: Pain reliever, energy snacks, antacids, Tea/Coffee packets, chocolate-covered espresso beans, peanut-butter packets, single-serving cereals, coffee gift cards.
  • Little Luxuries: Calming hand lotion, aromatherapy items, chocolate, microwave popcorn.
  • After Work: Single servings of wine, fuzzy socks, a good novel, meditation music.

Find printable labels here from a template by World Labels. (World Labels has fantastic designs, for free!)

While these are already designed, you have to cut out each label individually. If you’d prefer to design your own labels, you can find the pre-cut stickers as well as the label template here.

Kit Tags

Teacher "Emergency" Kit -- The Tamara Blog

Obviously the wine can’t go with the teacher to school (nor can it be presented on school grounds — use your own discretion), but some of the other items will end up in desk drawers, for whenever they’re needed.

Teacher "Emergency" Kit -- The Tamara Blog

Teacher "Emergency" Kit -- The Tamara Blog

Get a container, start gathering goodies and pack it up. Print the labels (be sure to set your printer to “actual size” when printing the pdf), and cut and arrange. I promise you, the gift, and the thought behind it, will be very well received!

Teacher "Emergency" Kit -- The Tamara Blog

She Loves the Kit -- Teacher "Emergency" Kit -- The Tamara Blog

She loves it!

Teacher "Emergency" Kit -- The Tamara Blog

 

Enjoy!

May 25th is National Wine Day. So how about doing some cooking with wine?

In my Tamara Twist Champagne episode I have several ideas for cooking with wine.

Wine Poached Artichokes — they’re so good!

Champagne Poached Artichokes, The Tamara Twist

Bellini Popsicles. A refreshing grown-up take on a summer treat.

Bellini Popsicles

Champagne Jello Jigglers

Champagne Jigglers -- The Tamara Twist

 

Enjoy the day, and do it responsibly!

Who doesn’t love a pie?  Sweet or savory, when buttery crust is combined with delicious filling, something magical happens.  But, how ‘bout something more portable, freezeable, personal. Today on the Twist — Jam Jar Pies.

JJP Collage

Jam jars are normally used in canning, so they are made to be heat-resistant.  They serve as our twist on a nifty baking vessel for a classic pie. 4 ounces jars make for the perfect dessert size.

Here’s my video on how to make Jam Jar Pies!

Full recipe details are available here: Jam Jar Pies

Enjoy!

5 minute microwaved potato chips The Tamara Blog

I recently had family show up unexpectedly and I had nothing but a bottle of Prosecco in the fridge. While that’s a fine greeting, I needed a quick snack to add. I glanced in the pantry and spotted a potato. Presto! Potato chips and Prosecco. We have a snack!

Beautiful Gold Leafed Flutes DIY

I know what you’re thinking: This is not your ordinary pairing. But these ain’t no store-bought crisps! And as good as they are, they’re also great for game-day gatherings.

These chips are fast and, I’m telling you, FaH-bulous! Crunchy, easy, & YOU control all the ingredients. They’re not fried, so less fat, and because they’re made in batches, you have an easy way to control portion size. Crave just a few chips? Make some fresh in 5 minutes. And you won’t be tempted to eat the whole bag, like with store bought ones.

Microwave Potato Chips

  • 1 large Russet Potato
  • Olive Oil
  • Salt
  • Pepper (optional)

Wash the potato and cut very thin, 1/8” or less. I like them 1/16″ and use a hand slicer or mandoline, but a sharp knife will also work.

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Place sliced potatoes in a single layer on a piece of parchment paper. Drizzle with a little olive oil, and brush the oil to cover each slice. Sprinkle with salt and pepper (if using.)

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Place sheet in microwave, and cook on high for 3 to 5 minutes. Watch the chips, and remove when the desired amount of brownness is achieved. Parchment paper can be reused for several batches.

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Yield: 50 to 60 chips.

Take a bite, microwaved potato chips

Tips: try other flavors – garlic or seasoned salt, , or even vinegar or flavored olive oil. Go crazy!

5 Minute Microwaved Potato Chips

Click here for printable recipe for Microwave Potato Chips

Here are some of my other snacks that may be of interest for game-day gatherings.

Kale Chips

Baked Salami “Chips”

Salty Sweet Popcorn

Toffee Pretzels

Enjoy!

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