prosecco flutes & dusty boots

August has been a constant cry for icy, cool air.

Despite my cold-flowing wishes, I seem to have fallen in sweat-ridden situations the past weeks involving:

gravel-filled ranches,

sun-beaten lakes,

horse-stomped stockyards

& cocktail-ridden patios.

Equipped with my SPF 30, I took it upon myself to fully take advantage of good eats along the way.

The whirlwind began on a charming Saturday morning filled with farmers market finds, fresh fudge and burgers at Fred's when family was in town.

After perusing Cowtown Farmers Market for fresh-baked peach muffins, a green tea and peppermint blend, hot pepper jams and local yellow tomatoes, we whisked on down to the Fort Worth Stockyards for a brief rendezvous.
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First stop: the Candy Shoppe then an intermission to The General Store for homemade fudge. As the 107 heat index began to slow us, we trudged to the SUV in need for a greasy lunch revival: Fred's Texas Cafe!
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After a classic lunch of burgers and Shiner, we opted for an upscale dinner that shined in the elegant atmosphere of Grace.

We were seated at an oversized table for six and sipped pre-dinner cocktails [St. Germain, soda, prosecco & thyme] as we hungrily awaited a delectable meal to come:

First Course:
Fried Texas Gulf Oysters with Wilted Spinach & Black Pepper Butter
[salty, crispy, peppery]

Salad Course:
Arugula Salad with Lime Vinaigrette, Avocado, Prosciutto & Grilled Watermelon
[an intense vinaigrette with the perfect buttery sides]

Main Course:
Diver Scallops with Shallot Potato Cakes and American Caviar Sauce

[luscious and rich with a lovely texture]

Also memorable:
Mashed Potato Trio: Lobster, Creme Fraiche & Horseradish
[mouthgasm.]

After a decadent evening finished with dirty martinis and fine tequila, I relieved my hangover woes with the fried egg "Blunch" sandwich at Tillman's Roadhouse followed by a bellini grande at Patrizio's.

Dinner for one was a simply-prepared summer supper perfect for the final detox.

Local Tomato Tart with Walnuts and a Hot Pepper Glaze

This tart is an acidic, textural bite perfect with a lightly-dressed salad or grilled vegetables.

2/3 sheet puff pastry, defrosted
1 cup plum or cherry tomatoes (I used yellow cherry tomatoes from Carter Farms)

1 T walnuts, roughly chopped
1 T olive oil
salt and pepper to taste

1 T hot pepper jam

(Central Market has a delightful

Hatch Pepper Jalapeno Jelly that would be ideal)

Preheat oven to 400 degrees. Lay puff pastry on a parchment-lined baking sheet. With a knife, create an equal border indentation around the tart. Within the border, pierce holes all over with a fork to prevent rise when baking.
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Brush the entire pastry with olive oil and line tomatoes in your inner-fork pierced area. Sprinkle with salt, pepper and walnuts. Bake approximately 15 minutes until border is puffed and browned.

Slide on a baking rack to cool. Meanwhile, heat hot pepper jam to a liquid stage and delicately brush atop tart and crust. Cut into squares and serve warm.

Days later, I took a quick jaunt to Austin for pedicures with Mom, comforting dining and a massive family affair on the ranch. After soaking our gams in warm, rose petal basins, I was blissfully dressed with bright pink polish and off for Chianti and comforting Northern Italian fare at NoRTH in the Domain.

To begin: flutes of prosecco with fresh berries and the oh, so simple trio of spreads:

eggplant + feta
goat cheese + pesto
hummus + olive oil

with perfectly-grilled baguette and salty olives.

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Our salads were mixed green-based perfect with their smooth avocado, buttery marcona almond and golden raisin toppings. Round three was the simplest: wood fired pizza with arugula, fresh wild mushrooms and pecorino. Perfetto!
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The sun-drenched weekend came to an end with a road trip to Temple, Texas for a Southern fest at its' finest held at the legendary Oscar Store for a family wedding bash.

Amongst dusty shoes [cowboy boots for him, gladiators for her],

mariachis,

beers by the bottle,

margarita machines,

smoked fajitas,

live Texas tunes

& coconut cream cakes,

we two-stepped the night away...

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orange soufflé and a burger stray

I remember it like yesterday--

my favorite annual shopping trips to Houston.

Sure,

I was 13.

Packed with pink braces,

Frizzy, curled bangs,

Too-skinny arms and insecurities galore...

But the trips to visit my fabulous aunt and uncle in their gorgeous West U house were ones to savor.

The weekend always began with:

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homemade jarred apple sauce
atop All Bran

(Uncle Kim's Favorite)
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followed by a gals lunch at the Houston Galleria Neiman Marcus.
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The smells and tastes of these classic recipes continue to resonate with me in fellow Fort Worth and Dallas NM eateries:

Houston NM Cafe-- best-known for their moist and insanely buttery monkey bread, strawberry butter, spiced tea and chocolate-drenched after-lunch mints to bid patrons adieu.

Fort Worthians are spoiled with an airy alternative to the buttery monkey bread delights: dark brown popovers complete with strawberry butter, demitasse glasses of chicken broth to sip, not-too-sweet coconut cake and the perfect lemon bar after a tea sandwich sampler with orange soufflé.

After our shopping binges, the luxury continued with my favorite banana pudding tucked away to chill in a gorgeous trifle dish-- made famous by my aunt.

I became so nostalgic of this comforting dessert--
I had to make it myself.

Aunt Bettie's Banana Pudding

(Shhh...from the back of the Nilla Wafer box)

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 Nilla Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional Nilla Wafers and banana slices, for garnish

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool to room temperature and refrigerate to fully chill. Garnish with additional wafers and banana slices just before serving.
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In anticipation for a night on the town this past Father's Day weekend, I crafted a sweet cocktail made to tickle my palate before a heavy Southern dinner.

Nectarine Cardamom Syrup with Sparkling Cava

This cocktail is gorgeous-- the blood orange hue of the syrup topped with sparkling wine creates a play on a "Tequila Sunrise" to the eyes.

Makes four cocktails.

Simple syrup:

2 c water

1 c sugar
1 nectarine (pit and all), sliced
1/2 t ground cardamom
1/2 t lemon zest

Combine ingredients and simmer on medium heat until reduced by half (about one hour). Strain and chill*.
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To assemble cocktail:

Add 1 part chilled syrup to a champagne flute. Top with 2 parts sparkling Spanish Cava. Garnish with sliced nectarine.
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*Morning after tip:

Warmed fruit remnants from syrup would be divine atop morning oatmeal.

After some luscious sips to cool me down, my boyfriend and his sweet family headed to Brownstone, the newest eatery voyage from Top Chef's Casey Thompson, for some made-from-scratch Southern fare, artisan cocktails, and to pay homage to his dear ole' Dad.

Amongst dirty martinis (a Serrano Celery Caipirinha for me) and cold beer we happily anticipated the arrival of our appetizers:

Smoked Beet Hummus with Local Vegetables & Pumpernickel

Chicken Pot Pies in an empanada form

Homemade Biscuits with Venison Sausage & Apricot Preserves

Our appetizers were tasty but our fast-moving group became antsy at the slow-paced vibe of the brand-new restaurant.

Our ingenious solution?

Off to Fred's Texas Cafe for my favorite burgers in Fort Worth to round off the meal.

I paid penace for my deep-fried sins the next noon and prepared a protein-packed meal perfect for a hangover. The nutty brown rice, earthy mushrooms and just-broken yolk are the perfect canvas for the light, herbaceous finishes.

Lunch for One:

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Fried Egg atop Roast Creminis & Brown Rice with Grapeseed Oil, Scallions and Fresh Tarragon

1 serving brown rice, warm

1 egg (I use large, organic & cage free)

1 t unsalted butter

1/2 c cremini mushrooms, cleaned and sliced
a sprinkling of :

fresh scallions, fresh tarragon, kosher salt & grapeseed oil

Preheat oven to 400 degrees. Arrange sliced mushrooms on pan with a sprinkling of olive oil and kosher salt.

Roast approximately 15 minutes until golden brown. Meanwhile, fry egg in melted butter until white is just cooked through and yolk is runny.

Slide egg atop a bowl with brown rice. Add mushrooms and finish with scallions, tarragon, kosher salt, grapeseed oil and fresh-cracked pepper.

Break yolk, mix bowl and enjoy! If engaged in clean-out-the-fridge mode, sliced avocado would also be a nice addition.
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Speaking of avocados...

The Summer Issue of Fort Worth Foodie, All in the Family, is now available at local Fort Worth stores and eateries!

My current article is the second of my Easy Entertaining column--

Summer Spread: Dips, Spreads and Pestos for All Occasions

featuring my tangy Orange Peel Guacamole recipe.

Orange Peel Gucamole

(photo courtesy of the hip Josie Singleton)

Yields 2 cups.

This recipe is the perfect party dip-- elegant enough for hors d'oeuvres but relaxed enough for a laid-back affair. The orange zest adds a citrus-like flavor dimension and olive oil adds richness.

Pulp of three ripe Hass avocados
1 jalapeno, ribbed, seeded and minced
1/2 c fresh cilantro, chopped
Juice of two limes
1 T orange zest
Juice of 1/2 orange
1 clove garlic, minced
1/4 c red onion, minced
1 T extra virgin olive oil
Fleur de sel to taste

Mash all ingredients together until chunky. Garnish with cilantro leaves, thin-sliced orange peel and fleur de sel.
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After noshing this lovely dip (sure to be a hit),

PICK

up an issue of Fort Worth Foodie,

RELAX
with your favorite summer cocktail &

TAKE ADVANTAGE
of your local eateries!

cocktail in hand & a gruyere-laced gratin

I've been reminiscent of growing up in Austin and my usual weekend breakfast with Mom and Dad. We lived downtown amongst the funky-hardwood homes of historic Hyde Park- far from suburbia. Every lazy Sunday, we would perch atop rickety wooden bar stools at the water-stained butcher block and chat amongst ourselves in the sun-drenched, sea-foam painted kitchen.

My mouth waters thinking about:

freshly-ground Anderson coffee and tart, grapefruit juice;
toasted wheat berry toast with apple butter and sour cherry jam;
softly scrambled eggs with a dash of cream;
paper towel-patted turkey bacon;
fresh berries & creme fraiche.

I've always been a juice addict (especially for fresh, tart grapefruit) so I recently took it upon myself to splurge on a juicer to fulfill all of my fresh-squeezed needs. After seeing Chef Wylie Dufresne juicing arugula on the tube- I knew the contraption was right up my alley. I designed this recipe to make by hand (no juicer needed) for those of you who don't impulse-buy kitchen appliances like me.

Ginger, Grapefruit and Habanero Juice

Serves 1.

juice of 1 grapefruit
1 T ginger, grated on a microplane
1/8 t habanero, grated on a microplane
Combine, chill then strain if desired. Garnish with grapefruit rind.

That evening, I couldn't pass up buying some gorgeous sea scallops at Central Market for dinner. For this recipe, I was inspired by some emerald, local thyme and a brightly-hued bunch of radishes. The savory shellfish were paired with these bright peppery vegetables, the lemon-laced herb, artisan salt and whole wheat pasta for depth.

Sea Scallops and Linguine
with Thyme Pesto, Easter Egg Radish & Black Sea Salt

Although the ingredients in this dish sound complicated, the dish is very simple to make.

Three steps:

1. make pesto
2. boil pasta
3. sear scallops

and you're finished!

Thyme Almond Pesto:

1/4 c fresh thyme
1/4 c almonds, toasted
3 T parmesan
zest and juice of 1/2 lemon
1 t honey
salt to taste
1/2 c olive oil

Combine all ingredients except olive oil and pulse in a food processor until smooth. Slowly stream in olive oil until desired consistency is reached. Season with salt to taste and set aside to later combine with linguine.

Pasta with scallops:

Serves 2.

1/2 lb fresh sea scallops, cleaned
1/2 lb pasta (I used whole wheat)
2 T unsalted butter
1/4 c easter egg radishes, sliced thin
fresh thyme to garnish
black lava sea salt to garnish

Put water on to boil for pasta. Meanwhile, season scallops with fresh ground pepper and a bit of salt. When water is boiling, add pasta and heat saute pan for scallops. Add 1 tablespoon olive oil to hot pan and sear scallops on both sides until golden brown, about three minutes per side depending on thickness. Drain pasta and combine with butter and thyme pesto. To plate dish, place scallops atop swirled pasta and top with radishes and a sprinkling of black sea salt. Serve immediately.

I was spoiled silly on Superbowl Sunday with a decadent meal fit for a king (errr...saint)! Amongst camaraderie, tequila shots and birthday cake at my boyfriend's family's house, they served quite the spread:

Grilled beef tenderloin;
marsala glazed cremini mushrooms;
fusilli with fresh mozzarella, kalamata olives, sundried tomatoes, red wine vinegar
& a zucchini gratin with bumbling panko and gruyere.

I decided to end this post with an "Ode to Fred's" after a recent Sunday evening burger rampage. For some reason, I forget how truly delicious these greasy delicacies are until I sink my teeth into a new one. I decided on the smaller, 1/4 lb Fred's burger after a few too many jalapeno cheese fries. The savory beef, just-melted cheese and hand-cut fries were perfect with my frosty brew!

Fritattas & Crostadas

Summer has flown by, my pastry classes are winding down and I can't wait to get back to the savory side of the kitchen in September. I've been pretty impressed with my ability to practice my pastry-making at home without an electric mixer! Regardless, that mixer is the first thing going on my Christmas list this year. I've also been mixing flavors and creating new recipes for my blog. I hope you enjoy and happy eating!

Several weeks ago after a long day in the sun, I headed to CM for groceries. After planting myself in the produce area for a few minutes of inspiration, I settled on some pretty endive and black grapes that looked perfect for roasting.

My girlfriend came over and we shared an almost Vegetarian meal that can certainly be tailored for someone with that concern.

My menu was:

Endive Salad with Fresh Herbs, Candied Walnuts and Lemon Honey Vinaigrette with Red Pepper Flakes

Linguine with Ricotta, Fresh Parmesan, Asparagus, Braised Grapes, Black Pepper, Fresh Herbs and Crispy Prosciutto

For roasted grapes:
1.5 c black grapes

salt to taste (I used sea salt mixed with dried rosemary and lavender)
drizzle of olive oil

Spread grapes on baking sheet, sprinkle with salt, drizzle with olive oil and roast in a 400 degrees oven until grapes wrinkle and/or burst. Set aside at room temperature while preparing the pasta.

To blanch asparagus:

1 bunch of green asparagus

salt to taste

olive oil to later saute

In a pot of boiling, salted water, drop the whole bundle of asparagus in and blanch for 2-3 minutes. With tongs, remove asparagus from boiling water and submerge in an ice water bath to stop cooking and retain color.

Before serving the pasta dish, cut asparagus into 1.5 inch pieces and quickly saute with a bit of olive oil and salt. Serve with pasta components.

For pasta:

1/2 lb linguine

1/2 cup ricotta

2 T fresh chopped herbs (I used rosemary and lavender. Thyme would work nicely as well)

1/2 c shaved parmesan (I used a knife and cut my parmesan into shards)

8 thin slices of Prosciutto de Parma, crisped like bacon and crumbled
salt and black pepper to taste

Bring pasta to a boil, cook and drain. Return pasta to pot and add ricotta, herbs, salt and black pepper. Plate with roasted grapes, asparagus, crispy prosciutto, parmesan shards and some fresh-cracked pepper on top.

The meal turned out really lovely and surprisingly light. The pasta was one of those "gobble it up asap without losing your manners" type of dishes.

A few days later, I was craving banana bread so I decided to bake a classic and put a little spin on it. I'm a "no-nuts" girl when it comes to breakfast cakes and brownies, but walnuts can be added if desired. To amp the bread, I added vanilla bean paste and it was delicious! The vanilla flavor becomes more inherent as the bread sits a day or two.

Vanilla Banana Bread with Crème Fraîche

3 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

4 large eggs at room temperature for 30 minutes

2 1/3 cups sugar

1 cup vegetable oil

3 cups coarsely mashed very ripe bananas (6 large)

1/4 cup crème fraîche

4 tablespoons vanilla bean paste (I use Madagascar...you can get it at Central Market or Whole Foods)

1 1/3 cups walnuts (4 ounces), toasted and chopped

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl. Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Also that evening, I made a quick breakfast for dinner:

Fritatta with Asparagus, Crème Fraîche, Squash, Rosemary and Red Onions

6 eggs
1 T water or milk

2 chopped blanched asparagus spears

6-8 dollops crème fraîche

1/4 cup julienned squash
1 T chopped fresh rosemary
1/4 cup julienned red onion

1 T unsalted butter

salt and pepper to taste

Whisk eggs together with water, salt and pepper. Heat your skillet, melt butter and add eggs to start setting the fritatta. Add asparagus, squash, rosemary, red onions and dollops of crème fraîche. Place skillet in a 350 degree oven until fritatta is set- 3-5 minutes. Serve warm or room temperature.

The next evening, I continued my cooking spree and went to Central Market to make Asian-style turkey burgers. Once at home, I realized I forgot the burger buns so I quickly switched to Plan B:

Spicy Turkey Meatballs, Rice Noodles with a Peanut Sauce and a Watercress, Carrot, Radish Slaw

For vegetable slaw:

1/4 c sliced radishes

1/4 cup julienned watercress

1/4 c julienned carrots
1 T honey
1 squeeze lime juice

1 t olive oil

salt to taste

Combine all ingredients. Refrigerate until ready to serve.

For noodles:

2 cups rice noodles, soaked in hot water for 20 minutes

1 cup peanut butter
juice of 2 limes
1 T sriracha
1 T honey

1 T soy sauce

1 T sesame seeds

After noodles have soaked but still have a bite to them, saute them in a hot pan with peanut butter, lime juice, sriracha, honey, soy and sesame seeds. Serve noodles with turkey meatballs and cold slaw on top.

For turkey meatballs:

3/4 lb ground turkey (70/30)

2 T sliced scallions

1 t sriracha
1 T honey
1 T soy sauce
1 t olive oil

1 t salt

1 T plum sauce

Combine ingredients and form into 1 inch meatballs. Sear in a hot pan with olive oil until browned. Finish in a 350 degree oven until cooked through and juicy.

That next lazy Sunday, my boyfriend and I were brainstorming lunch options and finally settled on The Original- a childhood favorite of his. Surprisingly, I had never eaten at the Original but I knew the margaritas were potent and it had been there for ages.

We started with bean and cheese nachos with pickled jalapenos and guacamole. THIS is how I like my nachos! The chips were crisp, the cheese was perfectly melted and plentiful, the guacamole was smooth and creamy and the pickled jalapenos added a nice heat...love at first sight.

For my entree, I ordered the Roosevelt with a crispy taco, beef taco and a cheese enchilada with onions. The enchilada was good but I found myself eating my boyfriend's beef tamale instead. Not usually a "tamale person", this tamale was light and savory. Really great hole in the wall that I've certainly been missing!

Also that week, I headed to Fred's with some friends to get my greasy burger fix. I found something that really set Fred's burgers apart from the rest: sauteed fresh jalapenos. Don't get me wrong, I'm not dogging the pickled guys, but these were really outstanding and so simple. With one simple ingredient, my cheeseburger was elevated immensely.

Later that week, I attended the Lamb Throwdown at the new Love Shack So7 of Tim Love. After a 5am Sunday wakeup call and working brunch up at my Culinary School, I arrived ready for a cold beer and good company. The place was jam-packed with hundreds of people in outdoor tents sampling the imaginative lamb samplings of local Fort Worth Eateries. The beer and wine was flowing and the people were sweating. Special guests of the evening were Top Chef winner and finalist, Ilan Hall and Richard Blais who were battling off in the throwdown. Both were laid-back and welcomed Fort Worth with open arms- Ilan even drank with us for a few hours and shared storied from Top Chef.

After the throwdown crowd died down, friends and I tried out the delectable offerings from the shack. I was happy with the expanded menu and really liked the outdoor ambience. Between my two friends and I, we split the chicken nachos with a spicy queso and avocado, the infamous Dirty Love burger with bacon and a fried quail egg and the lobster roll.

Thankfully, I ordered the nachos and they were great! Meanwhile, the guys grubbed down on the burger with little discussion in between. Unfortunately, the most expensive food item on the menu, the lobster roll, was definitely lacking. There was little flavor and nothing to let the flavor of the lobster shine through...disappointing. All in all, we had a ball and will return. Next on my list to try...the jalapeno margarita.

On a special evening a few nights later, I made a "guy friendly" meal for my boyfriend and I. The menu was:

Fennel Avocado Salad

Sirloin Burgers with Jalapeno Muenster, Corn, Bacon, Scallion Relish and a Roasted Poblano Mayonnaise

Mexican Chocolate Brownies

These burgers were incredible! I cooked them on the grill pan then finished them in the oven to medium well with the muenster melted on top. I didn't mix the corn, bacon and scallion relish together until right before serving so the bacon would stay crisp and the scallions would stay green.

After the week flew by, I headed to Austin for my girlfriend's Bachelorette Party. After a whirlwind evening full with a lingerie shower, cocktails and a Hummer limo full with over 20 drunk girls, it was definitely an evening to remember. The next morning, I made breakfast for the girls. The menu was:

Fruit Salad with Honey, Mint, Sugar and Lemon Zest

Brown Sugar Bacon

Fritattas two ways:
Red Onion, Fresh Rosemary, Gruyere and Asparagus
Parmesan, Sundried Tomato, Artichoke Hearts, Pesto and Fresh Basil

Croissants with a Cherry Preserve Butter

After a long nap later that afternoon, my mom and I made cocktails with St. Germaine Elderflower Liquer, lime juice, lime zest, orange juice, Pellegrino and champagne- light and refreshing. The rest of the evening was spent on the patio in the rocking chair, grilling pork chops and slurping up homemade vanilla ice cream before it melted.

As I mentioned in my last post, we have been working on our "finished product" assignments in pastry class. The past three weeks, I focused on puff pastry, pies, custards and a cake. Below are my finished products!

Week One: Blitz Puff Pastry

Tropical Fruit Napoleon with Lime Pastry Cream, Mango, Kiwi, Starfruit and Passionfruit Sauce

For this dessert, I started by making a blitz puff pastry dough and rolling it out, cutting small circles, brushing them with an egg wash and baking them. The risen, flaky circles were the base of my napoleon.

For the lime pastry cream, I infused lime zest and juice into a basic pastry cream and piped it between the cooled puff pastry. The passionfruit sauce was a combination of passionfruit puree, sugar, orange juice and honey. To plate, I assembled the fresh cut mango, kiwi and starfruit with the pastry cream and puff pastry then finished the dish with the passionfruit sauce.

Tomato Tart with Blitz Puff Pastry, Caramelized Onions, Thyme, Goat Cheese and a Balsamic Reduction

I started my tomato tart with some gorgeous local tomatoes from Central Market and the same blitz puff dough I used for my napoleon. First, I caramelized onions with red wine, brown stock and thyme then set onions aside to cool.

Meanwhile, I reduced by balsamic vinegar with salt and sugar then set glaze aside to cool and thicken. To assemble the tart, I cut out my tart circle and traced a smaller circle within to lay the caramelized onions, large slice of tomato and goat cheese. I brushed the edges of the tart with an egg wash then baked until cooked through and golden. I plated the tomato tart with the balsamic reduction.

Week Two: Pies and Baked Custards

Plum Nectarine Crostada

I decided to make a free-form pie in an attempt to not screw up a traditional pie. I'm serious. Regardless, I was very happy with how this crostada turned out. For the dough, I used a pate brisee dough layered with fresh sliced nectarines, plums, lemon zest and a bit of sugar. Before baking, I brushed the crust with an egg wash and sprinkled it with finishing sugar. When the crostada was still warm from the oven, I brushed the fruit with an apricot jam and lemon juice glaze to keep it shiny.

Banana Creme Brulee with Toasted Almonds and Honey Cardamom Sauce

This was an evolving dessert idea for me. I originally knew I wanted to make a baked, banana custard but I had no idea how to go about it. The sauce came after I was able to taste my cooled brulee and tailor flavors to meld together.

First, I made my custard with bananas, vanilla, sugar, eggs, etc. After baking and cooling, I tried the brulee and it wasn't very sweet but very "banana-y". I decided on a honey cardamom sauce to add sweetness and dimension to the brulee then toasted almonds for color and texture.

Week Two: Cakes and Quick Breads

Pound Cake with Italian Meringue, Mixed Berry Jam and Candied Blueberries, Raspberries and Blackberries

This again was an evolving dessert. I originally wanted to layer my pound cake with a tarragon-infused whipped cream and garnish with sugared berries. My head chef advised my against an un-stabilized whipped cream "frosting" because the cream wouldn't hold and would weep quickly. So, I decided on an Italian meringue and making a fresh berry jam for the inner layers. I finished the top of the cake with fresh, sugared berries and plated with more of the fresh berry jam.

Profiteroles with Espresso Ricotta and Chile Ganache

For the profiteroles, I made a stove-top Pate a Choux batter, piped them and baked them until golden brown and airy. The ricotta mixture contained sugar, a bit of cream and instant espresso powder. The ganache was an equal weight mixture of simmered cream and dark chocolate with a hint of cayenne and chile powder. The ricotta mixture would have been better with something smoother like marscapone but my lazy butt decided against an early Central Market run for 15 more minutes of sleep that morning...next time.