This Week’s Recipe:
Courtesy of Cynthia Chippindale, Potager
Potager’s
Strawberry Tart
Head to the farm, spend a peaceful hour picking a basket of sun-warmed strawberries, and head back to your kitchen. If you have your pie crust already prepared, you can be sitting and enjoying this tart within minutes.
For 2 9″ Pie Crusts:
2 cups of all purpose flour
2 pinches of salt
1 1/2 sticks (12 Tbsp.) very cold butter, cut into cubes
Ice water, about 6 Tbsp.
1 beaten egg
* Put the flour and salt into the bowl of your food processor, and pulse a few times to blend them
* Add the butter and process it just until it resembles lumpy bread crumbs
* With the processor still going, start adding your ice water, one Tbsp. at a time, and then add the beaten egg. Process only until it comes together in a messy mass. Do not over work the dough!!
* Turn out onto a smooth surface (a granite rolling surface is best). With the heel of your hand, smear egg-sized clumps of dough out in front of you, until you have done the entire batch.
* Divide your dough into 2, pat into 2 flat disks, wrap in plastic wrap and refrigerate overnight if possible, but at least an hour (to give the dough time to rest).
* After your dough has rested, dust your rolling surface and the top of one of the disks of dough with flour, pound it a few times with your rolling pin, and roll it out into a circle about 1 and a half inches larger than your pie pan (use a quiche pan with a removable bottom if possible, for a very nice presentation). Drape the dough over the rolling pin, and carefully place it over your pan, fitting it in neatly all around. Fold the extra dough over to make the sides of the tart sturdy. Prick the bottom all over with a fork, wrap in plastic again and refrigerate for half an hour or so.
* Preheat your oven to 375 degrees.
* Line your pie shell with a piece of aluminum foil, fill with beans, rice or other weights. Bake in the preheated oven for 10 minutes. Remove the foil and weights and bake another 10 minutes or so,until it is golden brown.
Wash your berries well, and cut in half
* Boil down about 1 cup of Red Current Jelly or Apricot Jelly for a few minutes, until it is syrupy
* Brush the bottom of your pie crust with your jelly
* Lay your berry halves nicely around on your pie crust, and brush with more glaze.
* Cut yourself a piece, top with whipped cream if you like, get a glass of tea and Enjoy!
For more recipes, visit:
www.HollyHickman.com
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Greetings! And welcome to
your weekly update on the
world of good grub.
Each week, we talk shop with great chefs and
scour the country for delicious meals, deals and occasional freebies. Tasters ready? Read on…
(photos courtesy of Potager)
Cynthia Chippindale, Potager, Arlington, TX
Cynthia Chippindale is a Canadian transplant who, through her restaurant Potager, is changing the way some Texans think about food and restaurants. Not only does she source as much local, organic and pastured food as possible, but she subscribes to a wholly unique philosophy:
“Order only as much as you want. Pay what you think it’s worth.”
 Yes. Really. And it works. Click here to listen to our interview. It’s about half an hour long, so it’s good for the commute.
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Healthy Eats Here! lists hundreds of
restaurants – from Maui to Maine – that serve
local, sustainable, organic and/or grass-fed
& pastured foods.
Click here to purchase a copy.
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Where the Health to Eat this Week around the Country:
South – Texas
Potager — Arlington, TX
Cynthia Chippindale says they’ll be featuring some big ‘ol Texas grassfed ribeyes this weekend. Yeehaw!
Southwest –
This place is already well known for their cupcakes, seen above. Also on the pastry side, you can look forward to a delectable vegan hazelnut tart and a gluten-free chocolate truffle tort this weekend.
And on the savory side, “now that the weddings have quieted down,” says the owner, they’ll be making “gnocchi with local potatoes, topped with a simple pomodoro sauce made from local tomatoes, plus garlic, fresh basil and good olive oil. Oh, and instead of parmesan cheese, we’re using a local, artisan hard goat cheese.”
Yuuuuuuuuummmmm…
(The name of the restaurant has been sent to buyers of Healthy Eats Here! — which lists hundreds of eateries across the country serving up good grub.)
Until next week!
Yours in health,
Holly
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