Tuesday Tip: The Art of Layering

Only the middle of August but we are at Summer’s end.  Here is a pictoral commemoration of a fantastic tomato and basil season here in ATX.  Along with some thought on layering.

I love detail.  So, when I began making dishes for my business that was something extraordinarily important to me.  To combine ingredients with different shapes, color and texture is a form of art for me.  And to have cool ingredients like tomato and basil is super wondrous. 

When layering for a salad such as the one you see here are a few things to consider.  Always think about having like sized tomatoes.  Slice each the same width and length.  Use these same tips when buying and slicing your mozzarella. Pinch basil leaves so that they stand up to the size of the tomato and mozzarella.  Begin layering in this order: tomato, mozzarella, basil and repeat.  Keep all ingredients consistantly going in the same direction.  I call this pointing every “soldier” in the same direction.

I’ve had some friends and students say, “Beth isn’t that a little compulsive?”   And I say, “Absolutely not! It’s just a simple art form.”  And for today, it’s Tuesday’s Tip(s) on layering with Summer’s last tomatoes and basil.

Pie Made Easy: A Peach & Blueberry Galette

Peaches and blueberries!  It’s summertime here in Texas and the peaches are divine. (thank you springtime rains).  So what do you do with those little peaches?  First, take a short trip to the hill country and buy as many as you can from the local farm stand.  Then, grab one of those softly fuzzy little orbs, put it up to your mouth and BITE down.  Experience the warm lush sweet nectar of the peach. And don’t be surprised if it’s juices run down your chin and into your hand. It’s just the best!  With sticky hands, drive yourself to the market and pick up some blueberries and citrus; then get yourself home.  Take out a few of your pantry staples (see below) and prepare yourself to bake one of the most fantastic rustic pies you’ve ever had!  Ok, I’m getting a little bossy but I just can’t help myself.

This recipe is one of my absolute favorites.  It couldn’t be easier and it’s the perfect dessert for your summertime entertaining.  Enjoy!

Ingredients

2 medium peaches, rinsed, pitted and cut into 1” pieces
½ pint of blueberries, rinsed & dried (gently)
½ Tbls of turbinado sugar
½ Tbls of all-purpose flour, + ½ tsp
½ tsp of salt
½ tsp of ground ginger
½ tsp of ground cinnamon
2 tsp of fresh lemon or orange juice
Zest of 1 medium lemon or 1 small orange
1 egg, whisked
Splash of water
1 Tbls of turbinado sugar
1 roll of Pillsbury pie dough

Process

Preheat oven 400°
Thaw one roll of Pillsbury dough.  Place parchment paper on a ½ sheet pan.  Sprinkle ½ tsp of flour in the center of the parchment paper (same circumference of the dough – as close as possible).  Roll dough out on the floured parchment paper.  Place in refrigerator to keep cool. 

Meanwhile, in a large non-reactive bowl, gently and thoroughly mix the peaches, blueberries, sugar, ½ tsp flour, salt, ginger, cinnamon, and lemon juice. The juices of the fruit will begin to macerate and the mixture will thicken.  Set this aside and remove the dough from the fridge.  Let the dough stand at room temperature until it is pliable. 

Take the fruit mixture and place it in the center of the dough; leaving a 1-2” lip around the circumference of the dough.  It will look like a pile of fruit.  Gently fold the edges of the dough over the pile of fruit (like you would a pie crust).  The dough will not meet in the center and you don’t want it to.  It should only encase the fruit as far as it can go.  You will have a medium circle of fruit showing.  Make sure the dough is folded securely. 

Combine egg and water in a small bowl.  With a pastry brush, gently brush egg wash over the entire dough portion of the galette.  Generously sprinkle sugar over the egg washed dough.  Place in the pre-heated oven for 20 to 30minutes or until the dough is golden and the fruit is bubbling.

Yields 6 servings

Tips
*It’s always great to make your own tart dough.  But let’s face it sometimes time is an issue.  Therefore, a store-bought dough is just fine.  I used Pillsbury because I think it is one of the best and most easily accessible doughs in the market.  It just works!

Tuesday Tip: Storage for Edible Leaves

I’m learning a lot as I write for this blog, take courses on branding and have good friends staying with me for summer vaycay. How does this relate to understanding the best storage for a soft, easily disenigratable ingredient? Well, it’s about writing consistently and to the point. Understanding the difference between brand and branding and how to put it out there. And finally having a friend here pointing out the most simple of tasks. An action taken every time I return from the market.  One I’ve considered fodder but now according to my friend valuable.  Here’s the Tuesday Tip! 

After coming home from the market, take your pre-packaged salad leaves (or some may say lettuces) and transfer them to a large lidded container. Place the lid tightly on top and store in the refrigerator. This will enable you to de-compress and fluff the lettuce leaves allowing airflow which in turn will slower the speed of designation. Whether you purchase pre-packaged lettuce leaves or whole heads I recommend you use this tip to ensure a longer life for your edible leaves.

p.s. I’ve used a Rubbermaid cake keeper. This is a tool that I’ve had around always and never used for cake. But for my edible leaves it’s perfect!!!!

Tuesday Tip: Cherries & a Small Bowl

Well, it seems simple but sometimes it’s just so obvious we’re blind to the actual solution! Here it is: never evah set out a bowl of cherries with out a smaller bowl for pits. Whether placing on the counter for you and your family or setting out a luscious platter of those round red orbs for an event it’s the perfect solution for the pit. And don’t forget the stem. Try it. It works.

Lunch Challenge: Tomato, Basil, Feta Salad A La Casa De La Pav Gardens

It’s lunchtime here on a slightly overcast Friday afternoon in our little neck of the ATX hood. I haven’t been to the market in about a week. I’m famished and have basically no food around. Really? The truth is I have a pantry full of ingredients and a fridge that needs a little stock rotation. And I don’t want to cook. So the challenge is getting something in my belly fast that’s simple and delicious! So here goes…found some feta in the cheese drawer, picked heirloom tomatoes and basil from the garden, have the ubiquitous salt, pepper & olive oil…I think that will work. Let’s do it!

Ingredients

1/2 medium size heirloom tomato, sliced 1/8”
Slice of Feta cheese, 1/8” slice 
Leaves of fresh basil stem 
Sprinkle of salt & pepper 
Drizzle of a good quality olive oil

Process

On a small salad plate, arrange slices of tomato and Feta so that they over lap. In between place a leaf of basil. Sprinkle with salt and pepper. Drizzle with olive oil. Done. Eat with joy!

Tips 
*Use your favorite tomato. 
*Tomatoes can be roasted. 
*Salad best during tomato season. 
*Nice to serve with a big hunk of crusty bread or garlic toast.

p.s. The yellow flowers are from our ever blooming fennel plants that have gone to seed.  They’re beautiful and delicious adding a wonderful little crunch along with a slight anise flavor.

Now, time to eat!!!