Saturday, August 23, 2014

Summer Food, Prepared and Unprepared

Some pictures of the yummy pretties we ate in July...

Sunday night funnel cakes

fresh pineapple honeydew kabobs

one morning of homestead harvest: mulberries, sand plums, squash, beans, & radishes

pineapple mint slushy (We pitched this new recipe, but it looked pretty in the blender!)

Tea party fare in the living room. I'm not sure why the girls like to set it up on the floor??

Crock baked potatoes, loaded, with fresh garden chives.

more garden bounty, beans, radishes, turnips, cucumbers, lettuce, cherry tomatoes, & pepper

Tomato Basil Tart and fried taters.

Tomato Basil Tart
from The Complete Encyclopedia of Vegetables and Vegetarian Cooking

1/2 c flour
pinch salt
1/2 c butter
1 egg yolk

5 oz mozzarella, sliced or shredded
4 large tomatoes, thickly sliced
about 10 basil leaves
2 T olive oil
2 garlic cloves, thinly sliced
salt & freshly ground black pepper

To prepare pastry, combine flour and salt, then rub in butter and egg yolk. Add enough cold water to make a smooth dough. Wrap in plastic and chill for 1 hour. Roll out into an 8 inch round. Press into base of an 8 inch pie pan. Prick all over with a fork and bake 10 minutes at 375*. Reduce oven to 350*. Arrange mozzarella over pastry shell. On top, arrange a single layer of tomatoes, overlapping slightly. Dip the basil in oil and arrange on tomatoes. Scatter the garlic on top, drizzle with the remaining oil and season with salt and pepper. Bake 30-40 minutes until the tomatoes are well cooked. Serve hot.

I usually make a different crust that isn't so butter-hungry, but this original is supreme!

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