In Salt we Trust
My time in Italy, especially in the less touristed region of Emilia Romagna gave me a new appreciation of the basics of food - of salt, fat, acid and time. It is the food belt of Italy and from where most of the best known food exports come from - Proscuitto di Parma and Parmigianno Reggiano cheese.
Living in Reggio Emilia, which, actually is a the micro region from where both of these originally hail (but were affiliated to Parma because Reggio was attached to manor seat at Parma), I obviously indulged in both those every week! But, more than either, today’s Reggio has a different dish as their cultural beacon - Erbazzone - a humble and little known (outside the region) tart that is made with the best of the region!
Oh I fell head first in love with the Erbazzone. Addiction is what I would call it.
Spring in My Tart - Salmon & Asparagus Vol au Vent + Lemon Mustard Glaze
Spring has arrived! Today I spotted a blue jay, which, has always been the true marker of Spring. The Cardinals brighten a winter landscape and the blue dashes with Spring’s riot of green! And with that, it is almost binary switch in my kitchen. I want more green on my plate, more vegetables and more fresh looking and tasting stuff. I am not sure how much I can garden this year, as last year’s patch has been completely razed and no longer viable. So, I am definitely focusing on being more mindful of getting produce that is in-season in the local environs (North East for me and ignoring California!). I am also angling towards quicker meals that allow me more time with family and yet bring a touch of special….
Berry Picking... Galettes... and 10 Years...
It has been a life changing year! And, really looking back at the the last 10 years when I have been blogging, I am at a loss for words to describe the transformation I have been through. That tonguetied-ness has been a reason for my quiet here. But…. I’ll try…! :)
So, as I was reflecting on 10 years of blogging and trying to figure what that milestone head would read, I realized that it was not about blogging but how one small step into this world, changed my entire life. Not entirely on its own, but like a stone gathering momentum, it set things in motion, it tweaked things in me, opened my eyes to certain qualities in myself and others, met so many interesting people, changed careers….. Starting this blog just created a little path in a new forest and that took to a place that I would never have imagined myself to be in 10 years ago - physically, metaphysically, emotionally, psychologically.
(Y)ellow, (Y)ellow, How Are You?
When I was about 10, my parents bought me an yellow dress for my birthday. It was a knee length yellow and white striped thing, with puff sleeves, and, plain yellow bib like flap on top and skirting at the bottom. The bib and skirting were embroidered - "Sweety" and "But Naughty", in sprawling cursive letters. It was my favorite dress for many years; even when it faded and frayed, and, I outgrew it in height. I loved the color, such a happy tone but more than that, at that time still an introvert, I thought the writing was terribly clever.
Cherry Marzipan Tart With Cognac Cream
Cherry tart is but a simple one yet an elegant one filled with the nuttiness of both the oat and almond crust as well as the marzipan creamed for the frangipane filling. To top it with fresh cream whipped with a pour of cognac was rather natural. Cherries and cognac have a relationship not exactly incestuous but yet very wicked and very very alluring. Then, I must needs macerate the fruit in cognac, after all. That was the final layer and it was decadent!
I don't think I need to elaborate how amazing this tart was. Light, fruity and indulgent all in a bite. It does happen to be gluten free, but I must insist that as incidental as it is, it is also essential; The crust made with simple ground oats and almonds enhances the flavor. It may not be quite as good if you replaced it with a rice and bean based gluten free blend as it would have no added flavor. You can certainly use a regular wheat crust if you are able to and it will be good. This crust, however, is perfect for this tart...