There is so much to love about summer, not least of which is the amazing bounty of fresh produce. This summer vegetable torte is a great way to showcase flavorful late-summer vegetables and savory herbs that are available. It is similar to a crustless quiche or a frittata that makes a wonderful addition to a brunch or a backyard barbecue. It can be served warm or cold. Either way, it’s delicious.
One of the baking pans I have found extremely useful over the years is the ‘springform pan’. The function of this pan is to make it possible to take out of the pan a cake which is too fragile to trust to the conventional method of turning it upside down. A pan with a removeable bottom eliminates the need to risk inverting the cake.
A cheesecake might be the best example of a cake needing such a specialty pan. This was just what the late Pierre Franey was thinking of when he introduced the springform pan to New York Times readers back in 1980.
The pan he had in mind was made by Kaiser, a German metal goods company founded in 1919 by Wilhelm Ferdinand Kaiser to provide quality equipment to avid bakers like his wife. The company claims to have invented the springform pan, which it calls ‘the intelligent round cake pan’, and is the world’s largest manufacturer of them. They make 30 types, including one with a glass bottom that can double as a serving plate.
Thinking beyond cheesecake, the springform pan works so good when used to make this torte. The high sides of the torte gives it such a special look. It bakes up firm, but still creamy and delicious. It can be served as a vegetarian main course with a side salad, or served alongside some grilled sausage as we did for our meal.
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Vegetable Torta w/ Chicken/Turkey Sausage
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Ingredients
- 3 Tbsp olive oil
- 1/2 medium onion, chopped
- 250 gm mushrooms, sliced
- 3 medium zucchini, sliced 1/4-inch thick
- 270 ml sundried tomatoes, drained & sliced
- 170 ml marinated artichokes, drained & sliced, optional
- 250 gm cream cheese, softened
- 6 large eggs
- 1/4 cup 1/2 & 1/2 or heavy cream
- 2 cloves garlic, minced
- 3 Tbsp fresh basil, chopped
- 1 tsp Italian seasoning
- 1/2 tsp EACH salt & pepper
- 250 gm Swiss cheese, grated
Ingredients
- 3 Tbsp olive oil
- 1/2 medium onion, chopped
- 250 gm mushrooms, sliced
- 3 medium zucchini, sliced 1/4-inch thick
- 270 ml sundried tomatoes, drained & sliced
- 170 ml marinated artichokes, drained & sliced, optional
- 250 gm cream cheese, softened
- 6 large eggs
- 1/4 cup 1/2 & 1/2 or heavy cream
- 2 cloves garlic, minced
- 3 Tbsp fresh basil, chopped
- 1 tsp Italian seasoning
- 1/2 tsp EACH salt & pepper
- 250 gm Swiss cheese, grated
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Instructions
Place the zucchini in a colander and sprinkle with salt. Let sit for 30 minutes tossing occasionally.
Preheat oven to 375 F. Line a sheet pan with a rack.
After the zucchini sits for 30 minutes, rinse off the salt, drain and pat dry with a few paper towels.
Pour the zucchini slices onto the rack and place in the preheated oven for 30 minutes. Remove and cool.
Reduce oven temperature to 350 F. Brush the bottom & sides of a 9-inch springform pan with oil. Line bottom with parchment paper & brush parchment with oil. Wrap outside of pan with aluminum foil.
In a skillet, heat oil & sauté onion & mushrooms until veggies are tender-crisp, about 10 minutes.
In a large bowl, beat cream cheese until smooth. Beat in eggs until combined ( can still be a bit lumpy). Beat in cream or 1/2 & 1/2. Stir in garlic, basil, Italian seasoning, salt & pepper. Using a slotted spoon to drain off any liquid on sautéed veggies, then add sautéed vegetables & zucchini to egg mixture along with drained sun-dried tomatoes & marinated artichokes. Add grated Swiss cheese; stir with a rubber spatula to combine. Spread mixture in prepared pan & set pan on a baking sheet.
Bake for 1 1/2-1 3/4 hours or until top is puffy & golden brown & the center no longer jiggles when shaken. Remove from oven & allow to cool for 10 minutes in pan, then run a sharp knife around edges of torte to loosen. Gently remove pan sides. Serve warm, room temperature or cold.
I guess I’ll have to take the blame for Brion’s love of dessert. When we were first married years ago, he really didn’t care much about sweets. I, on the other hand, had grown up in a German family where every meal was finished with something sweet. It didn’t have to consist of anything more than a dish of vanilla pudding, but it was sweet and that’s what mattered. Funny how something like that can become so ingrained in your life. Of course, over time Brion has come to like dessert as much as I do, not really a good thing now that we are getting older … hmmm!
But I need to explain today’s decadent blog dessert. I just happens, we are celebrating Brion’s birthday so we are pulling out all the stops and having cheesecake! Of course, some of it will probably end up in the freezer but that works to.
Brion and I have never been much on giving each other ‘gifts’ for special occasions. Our time spent together ‘just living’, whether its at home or on a vacation has always been the best gift. Throughout our married life Brion has always gone above and beyond to look after us. I’m grateful to have the privilege of such a loving and caring husband.
So here we are, celebrating you, my love with rhubarb cheesecake and all the trimmings. Life is good!
HAPPY BIRTHDAY WITH LOVE!
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Rhubarb Cheesecake
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Instructions
Candied Rhubarb Curls
Make the simple syrup, combining the sugar & water in a small pot and heating until dissolved. Let the syrup cool to room temperature, add gel food coloring stirring to combine. Using a paring knife (or try a vegetable peeler), slice long, thin strips of rhubarb from the outer stalk. Soak the ribbons in the cooled simple syrup for about 5 minutes.
Preheat the oven to 200 F. Line or lightly grease a baking sheet. Lay each ribbon on the baking sheet. Bake until the ribbons have dried out. Note: they will still be sticky and flexible from the heat.
If you want to make curls, work with one or two ribbons at a time so the remaining ribbons can stay soft in the oven. Wrap each ribbon loosely around skewers or the handles of cooking utensils, and let dry for around 10 minutes before gently sliding the curled ribbons off.
Rhubarb Layer
Cook rhubarb, sugar & water. Simmer for 8 minutes over medium heat. Add in the cornstarch & cook 2 more minutes. Set aside to cool.
Cheesecake Layer
Beat together the cream cheese with icing sugar until smooth then add eggs. Try not to overmix at this point. Refrigerate until ready to use.
Crust/Crumb Layer
Line a 9-inch springform pan with foil paper. Crumble together butter, flour, oats, brown sugar & salt. Add two thirds of the mixture to springform pan & press firmly. Add walnuts to the remaining crumbs & set aside.
Assembly
If using a silver springform pan, bake at 325 F. If using a dark nonstick springform pan, bake at 300 F. Bake bottom layer of crumbs for 10 minutes. Remove from oven, pour cheesecake mixture over the crust & spread with a spoon, being careful not to disturb the crust layer too much.
Spread the rhubarb mixture on top of the cheesecake.
Crumble the remaining crust/crumb mixture evenly over the top & lightly press down.
Bake until topping is golden brown & cheesecake is set, about 50 minutes.
Cool completely, then decorate with fresh strawberries, rhubarb curls, chocolate malt balls & silver sugar pearls or as you wish.
Recipe Notes
- You will have extra candied rhubarb to nibble on!
Bread, cheese, bacon & leeks all baked together in the ultimate picnic loaf! This recipe idea derives from a Portuguese traditional stuffed bread made in the North of Portugal called ‘Bola’. This was made by the farmers wives for their husbands to take to work when they were out working the fields. It consists of bread dough enriched with ‘lard’ or butter and then put in layers in a baking tray, filled in the middle with meat leftovers like roast pork, veal, chicken or chourico (smoked pork sausage).
This kind of reminds me of Pan Bagnat, the traditional Nice ‘sandwich’, in which the top of a round loaf would be sliced off and some of the crumbs hollowed out, mixed with tuna, olives, anchovies, etc. then spooned back in and the ‘lid’ put on top. Later variations are often made with ham and cheese and sometimes peppers are added.
In September 2017, I posted a blog on Pan Bagnat. Once the flavors all meld together the taste was incredible. I thought this stuffed bread would be perfect for an outdoor summer meal or picnic.
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Baked Stuffed Picnic Loaf
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Instructions
Very lightly grease a skillet with olive oil, put in the bacon & sauté until browned. Add the chopped shallot; sauté until softened, then add the leek. Stir together and remove from the heat – you want the leeks to keep their color so don't overcook.
In a bowl, whisk sour cream, eggs, mustard & spices together. Don’t overmix: keep the mixture a little lumpy.
Preheat the oven to 375 F.
Slice into the bread, but not all the way through. You need to cut deep enough into the bread to open out the loaf and fill between the “slices, while leaving the loaf connected at the base. Place the bread on a sheet of parchment paper.
Into each slot in the bread, place a slice of potato, followed by some of the bacon, shallot and leeks.
Use the paper to lift the bread onto a baking tray. Spoon some of the sour cream/egg mixture into each slot, so that the bread absorbs as much as possible.
Finally insert the slices of cheese. Enclose the loaf fully in the baking paper and then wrap it in foil to make a tight parcel.
Put the wrapped bread into the preheated oven and bake for 30-40 minutes, then remove the tray and open the foil and parchment paper. Return to the oven until the top of the bread and its filling is golden brown. Remove and serve!
There are so many great things to make with tortillas. You can load up burritos for breakfast, stuff some quesadillas with shrimp or make tortilla chips and cover them with cheese, guacamole and spicy salsa.
A tortilla quiche combines a classic breakfast quiche and a tortilla tart without having the traditional pastry crust.
Breakfast for supper is always good with Brion & I. Making this meal a day ahead of serving it allows the flavors to become exceptional.
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Mexicali Quiche w/ Avocado & Roasted Tomatoes
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Ingredients
- 250 gm lean, ground pork
- 1 cup onion, chopped
- 125 gm mushrooms, sliced
- 1 cup canned, corn niblets, drained
- 540 ml black beans, rinsed
- 1 Tbsp chili powder
- 3/4 tsp cumin
- 3 large eggs
- 1 1/2 cups milk OR 1/2 & 1/2 cream
- 2 Tbsp green chili peppers, seeded & chopped. optional
- 1/2 tsp salt
- 1/8 tsp pepper
- 150 gm Monterey Jack cheese, shredded
- 2 large corn or flour tortillas
- 18-24 cherry tomatoes/olive oil
- 2 avocados, mashed
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 Tbsp lime juice
Ingredients
- 250 gm lean, ground pork
- 1 cup onion, chopped
- 125 gm mushrooms, sliced
- 1 cup canned, corn niblets, drained
- 540 ml black beans, rinsed
- 1 Tbsp chili powder
- 3/4 tsp cumin
- 3 large eggs
- 1 1/2 cups milk OR 1/2 & 1/2 cream
- 2 Tbsp green chili peppers, seeded & chopped. optional
- 1/2 tsp salt
- 1/8 tsp pepper
- 150 gm Monterey Jack cheese, shredded
- 2 large corn or flour tortillas
- 18-24 cherry tomatoes/olive oil
- 2 avocados, mashed
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 Tbsp lime juice
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Instructions
In a skillet, cook ground pork, onion, mushrooms & garlic. Cook until meat is brown & crumbly & moisture has mostly evaporated from the mushrooms. Stir in corn, beans, chili powder & cumin. Remove from heat.
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In a bowl combine eggs, milk, green chili peppers (if using), salt & pepper. Grate cheese.
Lightly butter bottom of an 8-inch baking dish. Place one of the tortillas on the bottom of dish; sprinkle with a bit of grated cheese & top with half of the pork mixture. Tear other tortilla into pieces & place on top then sprinkle with a bit more cheese & remaining pork mixture.
Carefully pour milk mixture over quiche then top with remaining cheese. Bake for about 30 minutes or until set.
While the quiche is baking, place cherry tomatoes in a foil lined baking pan, drizzle with olive oil & roast until skins pop.
On a plate, mash avocados; add salt, garlic & lime juice. When quiche is ready, top with avocado mixture & roasted tomatoes. Serve.
The irresistible combination of strawberry and lemon is a taste most of us love to savor. This sweet and tart pairing isn’t reserved for strawberry lemonade served in a cup either. The flavor combination works wonders in cupcakes, sophisticated crepe cake, custard tarts, etc. etc. With the fact that we can readily buy strawberries year round, doesn’t make them any less special.
I’m not sure if you recall that fabulous glazed fresh strawberry pie from years ago …. so addicting! It consisted of a crisp crust filled only with fresh strawberries held together by a thickened fruit juice glaze. It was the quintessential summer dessert back in the day. A lady by the name of Claire Moore created this pie in 1954 in the USA. She shared the recipe with her husband, former ‘Eat’n Park‘ CEO Bob Moore, and the rest is history! This regional diner chain began during the days of the 1950’s car hops when everyone thought it was real cool to park and eat right in their hot rods. Today they’re a family restaurant and coffee shop chain still serving their signature fresh glazed strawberry pie.
To make a long story short, it was the memory of that dessert that made me think of doing these strawberry custard tarts for today’s blog.
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Strawberry Custard Tarts w/ Lemon Curd
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Instructions
Lemon Curd
In a medium sauce pan over low heat, whisk together butter, sugar, lemon juice, zest and salt until combined. Add eggs one at a time, whisking until fully mixed each time. Cook over low heat about 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat and cool completely. Chill in the fridge until ready to use.
Crust
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In a large mixing bowl, mix together the flour, sugar and salt until fully combined. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea. Pour in the vanilla extract, and cold water. Stir until the dough clumps together.
Move the dough to a floured surface and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball. Divide the dough into quarters and pat each one down into four discs, about ½ inch thick. Wrap in plastic and chill in the fridge for 15 minutes to an hour.
Remove the dough from fridge. Roll it out into 5-inch circles on a lightly floured surface and use to line four 4-inch tart pans. Crimp the edges as desired.
Prick the bottoms with a fork. Line the chilled dough crusts with parchment paper and fill each with baking beans. Bake for 10 minutes, then remove the paper and beans. Remove from heat and let them cool completely.
Filling & Assembly
Whisk the eggs, sugar, and vanilla extract together and then stir in the honey yogurt. Place the strawberries on top of the cooled crusts. Pour the filling over the strawberries.
Baking
Bake for 30-35 minutes, until crust is golden and custard filling is set. Cool for 5 minutes, drizzle with lemon curd, and serve.
Recipe Notes
- There are numerous good quality lemon curds on the market if you would rather not make it from scratch since it is only used for drizzling.
HAPPY MOTHER’S DAY!
Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 44 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us. At the time of her passing a friend said to me, ‘your mother is always with you’. At the time, I didn’t quite understand what she had meant but as the years have passed it has come clear to me.
We are fortunate to still have Brion’s mother, Dolores, in reasonable health. It is with loving thoughts we celebrate her today for her loving and kind ways. Even though covid hasn’t allowed us to spend time with Dolores, to still be able to hear her voice on the phone is precious.
I wanted to post this article today that I had saved from many years ago. It certainly clarifies the meaning of my friends comment.
Your mother is always with you * She’s the whisper of the leaves as you walk down the street, she’s the smell of certain foods you remember, flowers you pick, the fragrance of life itself * She’s the cool hand on your brow when you’re not feeling well, she’s your breath in the air on a cold winter’s day * She is the sound of the rain that lulls you to sleep, the colors of a rainbow, she is Christmas morning * Your mother lives inside your laughter * She’s the place you came from, your first home, she’s the map you follow with every step you take * She’s your first love, your first friend, even your first enemy, but nothing on earth can separate you * Not time, not space … not even death.
On this Mother’s Day, I would also like to acknowledge my sisters, Loretta, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.
I thought this nice sweet bread would be fitting for a Mother’s Day brunch.
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Peach Melba Sweet Bread
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Instructions
In a small dish, place lukewarm milk, 1 Tbsp sugar & yeast. Allow to sit 3-5 minutes until frothy.
In a large bowl, whisk together melted butter, oil, eggs & 2 Tbsp sugar. Add flour & mix until well incorporated. Cover with plastic wrap & a towel. Allow to rise in a draft free place for about an hour.
NOTE: Be sure to roll out and shape the dough on parchment paper for easier transferring. Generously dust parchment paper with flour, add the dough. Add more flour to the top of the dough.
Gently roll out the dough into a rectangle about 16x10” in size, adding more flour as needed so the dough doesn't stick to the rolling pin. The dough will be slightly sticky.
Spread dough with a thin layer of peach preserves. Using a piping bag, pipe seedless raspberry preserves on top. Fold dough over, from the short end, in half.
Starting about an inch down from the fold, make 6 slices. Twist each slice then roll dough into a loaf starting with the uncut folded end, rolling towards you.
Transfer bread with parchment paper to a 9 x 5-inch loaf pan. Whisk together egg and water, carefully brush top of bread. Allow bread to rise 30 minutes.
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Bake for 20 minutes, until the top of the bread is golden.
Recipe Notes
- You notice this bread does not have a lot of sweetener in the dough because of the fact you are using jam or preserves for the filling. For something special, I used a St Dalfour product that uses only grape, dates & pineapple concentrate to sweeten the jam. It was definitely not oversweet so it comes down to personal taste.
I realize mushrooms aren’t for everyone but if you do enjoy them, it seems there are no end to recipes you can use them in. As well as making a great filling for your quiche, its nice to add even more color and flavor with crust variations. Keep in mind that the best time to add extra ingredients to your pastry is after you’ve blended your flour and butter together in the food processor and before pulsing in the cold water.
Here’s a few ideas to elevate savory quiche crusts:
Herbs: Try adding 2 tablespoons each of any of these fresh herbs – chives, thyme, parsley, rosemary & sage. If you only have dried herbs, cut back to about 1/2-1 teaspoon each.
Cheese: As we all know, cheese makes everything better! Adding it to pastry is amazing. Try mixing it up with different combinations of cheese: Gruyere in the filling and parmesan in the crust for example.
Spices: Such as turmeric, fennel seed or even a grind of peppercorn (black, white or pink) can significantly alter any savory crust.
Bacon: Even just a little bacon will add some smokiness to the quiche. Be sure to chop it small enough after frying so it can be well incorporated into the crust.
Sun-Dried Tomatoes: Although they add tanginess and a nice smoky red color, they are often best as a background flavor. Since they can easily overpower when used in the filling, add them to the crust.
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Wild Mushroom Quiche w/ Parmesan Crust
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Instructions
Pastry Crust
In a medium bowl, combine flour, grated Parmesan & salt. Cut in shortening & butter, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.
Combine ice water and lemon juice (or vinegar); drizzle 1/2 of the lemon water over cold flour mixture and stir until the dough just starts to come together or turns “shaggy”. Begin adding a few more tablespoons of water at a time, stirring between each addition. Once most of the water has been used (but you have a tablespoon or two remaining) use your hands to gather the shaggy strands into a ball and knead the dough two or three times. If you have dry bits remaining in the bowl, add a little additional water.
Gather the dough in a ball, dust your counter with a tiny amount of flour, and quickly pat dough into a small flat disk. Cut dough in half and then stack one piece on top of the other, flour side down. Use the heel of your hand and press the dough down and divide once more. Cover each piece with plastic wrap and chill for 2 hours in the refrigerator, but overnight is best.
Filling
Slice green onion & mushrooms. Sauté in butter, add minced garlic, stirring often. Allow to cook for five minutes uncovered so the moisture evaporates.
Cut broccoli into florets & add to pan along with chopped red pepper. Cook another 6 minutes then remove from heat.
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Grate Havarti cheese. In a container, whisk together eggs, milk & seasonings.
Remove pastry from refrigerator & place on a lightly floured work surface. Roll dough out to fit a 9-10-inch pie pan. Trim away any excess dough, leaving a 1/2-inch overhang to form the crust.
Sprinkle a small amount of the Havarti over bottom; top with vegetable mixture then remaining Havarti.
Bake until quiche tests done. Since the quiche is made with milk instead cream it will take longer to bake. Allow to cool for at least 10 minutes before slicing. This quiche tastes great just out of the oven, but even better the next day.
Recipe Notes
- Don't hesitate to use cream instead of milk if you would like a richer filling.
Its hard to believe its already Easter Sunday. In North America, many of us like to enjoy or host an Easter brunch. Traditional favorites very often include glazed baked ham, quiche, frittata & French toast casseroles. Of course, there are the classic hard boiled eggs that have been dyed & decorated for the occasion. Many countries make their own signature Easter breads ands buns. The one thing that I always loved about Easter was it signified the coming of ‘Spring’ in our part of the world. Plants were coming to life in the garden, the birds were singing their cheery, little tunes & the stores were filled with beautiful pastel colored Easter ‘things’.
I wanted to come up with something unique for our Easter brunch this year. French toast is always good but I was thinking more along the savory line. Sweet potatoes seem to be one of those polarizing food items, people either love or hate. For most part, I think its the memory of the overly sweet casserole most of us remember from our childhoods. But have you ever thought about using them in a savory context?
I had seen an idea using grated sweet potato patties with avocado and poached eggs. The temptation to kick it up a notch and make a savory sweet potato ‘toast’ for a base become a wonderful Easter brunch for Brion & I.
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Savory Sweet Potato Toast w/ Avocado & Poached Egg
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Ingredients
Savory Sweet Potato Bread
Ingredients
Savory Sweet Potato Bread
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Instructions
Bread
Pierce sweet potato several times, and wrap in a paper towel. Microwave the wrapped potato 4 - 6 minutes, or until it is soft to the touch & cooked through. Remove from oven, cool slightly, peel & mash. Measure correct amount needed for bread & reserve the rest for another use.
In a small bowl, combine water, milk, sugar & yeast . Allow to sit until yeast is frothy.
In another bowl, whisk together flour & salt.
In a large bowl, combine sweet potato, butter, black pepper, cumin, coriander, thyme & sage. Taste & adjust seasonings if desired. Add yeast & flour mixtures. Combine well but don't overmix.
Turn dough out onto a lightly floured surface & knead until dough is smooth & elastic. Place dough in a lightly oiled bowl, cover with plastic wrap, & set in a draft free place until doubled in bulk.
Turn the dough out onto a flat work surface lightly dusted with flour. Leave to rest about 10 minutes. Grease a 9 x 5-inch loaf pan. Flatten, shape into a loaf & set inside of pan. Cover loosely with plastic wrap & set aside to rise.
Preheat oven to 375 F. When dough is about an inch over the top of pan, place in oven & bake about 45 minutes, rotating pan about half way through baking time. Remove from oven & allow to cool completely before slicing. It is a good idea to make bread the day before you want to serve it.
Additional Preparation
Preheat oven to 350 F. Place cherry tomatoes in an oven proof dish. Drizzle with 1 Tbsp olive oil & roast for about 15 minutes.
Cut avocados in half & peel off skin. Lay one half of the avocado, cut side down, & slice the avocado thinly. Fan out avocado slices so that they form a long line with the slices overlapping each other. Starting from one end, curl avocado slices toward center. Continue curling the avocado slices until you have a 'rose'. Repeat with remaining 3 halves.
Heat a griddle to 350 F. Slice sweet potato bread to your desired thickness. Lightly butter bread slices on both sides. When grill is heated, grill bread on both sides. Place on serving plates, cover & keep warm.
Bring some water to a boil then poach the eggs for about 2 minutes. Drain.
Top grilled savory bread with avocado roses, poached eggs & roasted cherry tomatoes. Sprinkle with red pepper flakes, salt & pepper.
Recipe Notes
- This dough is very soft so it is a bit tricky to work with. I would imagine if you prefer it to be firmer you could you less yeast.
- When working with it , I used a buttered spatula.
