This tart was on the menu for my Mother’s Day Brunch this year. I wanted to make an egg dish that was easy and elegant, and this definitely fit the bill. With both mascarpone cheese and gruyere, it definitely comes out as a cheesy treat. When I baked the crust for 10 minutes on its own, it sank a bit, but the filling still worked great in the tart pan and we were left with a delicious and cheesy egg dish, even if the crust wasn’t perfect. In the future I would probably try to weigh down the crust, using this technique from All Recipes. Continue reading
I think this is the first homemade salsa I have ever made in my life. It is easy, delicious, and SPICY. I may have gone overboard with the amount of Chipotle peppers…Sweaty Betty over here.
This salsa would be good served at a party as a trio – with guacamole and maybe another more mild pico de gallo or salsa. Chipotle has a very distinct flavor that really spices things up a bit, but not everyone can handle the heat!
Salsa de Chipotle
From the May 2012 issue of Glamour Magazine
- 6 medium sized tomatoes
- 1/4 cup vegetable oil, plus 1 tsp. for pan
- 1/4 spanish onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. chopped cilantro
- 1-4 chipotle chilies in adobo, plus a little of the sauce (use less if you like things more mild!)
Preheat oven to 350F. Cut tomatoes in half, and place them on a baking sheet lined with foil for easy cleanup. Season tomatoes with salt, and place in oven. Roast for 90 minutes. In a medium pan, heat 1 tsp. oil, and saute onion and garlic until golden brown; set aside. When tomatoes are ready, put them into a blender. Add onions, garlic, cilantro, and chilies. Blend on slow speed, and add salt. Gradually increase speed while adding oil, and process until smooth. Serve with chips or as a sauce on tacos.
Sometimes you just gotta have meatloaf. Apologies for the less than stellar photo, by the time this was done cooking we were starving and couldn’t wait.
For the Brown Sugar Ketchup glaze:
- 1/4 cup ketchup
- 2 tablespoons light or dark brown sugar
- 2 teaspoons apple cider or white vinegar
For the Meat Loaf:
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 large eggs
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black paper
- 2 teaspoons sweet-hot mustard
- 2 teaspoons Worchestershire sauce
- 1/4 teaspoon sweet chili sauce
- 1/2 up milk (or buttermilk, or plain yogurt)
- 2 pounds meat-loaf mix (I use 1 lb. ground turkey, 1 lb. ground sweet Italian sausage)
- 1 cups fresh bread crumbs
- 1/3 cup packaged italian-style breadcrumbs
- 1/3 cup minced parsley
- 6 ounces thin-sliced bacon
for the glaze:
Mix all ingredients in a small bowl; set aside.
for the Meat Loaf:
Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, mustard, Worchestershire, sweet chili sauce, and milk. Add egg mixture to meat in a large bowl, along with bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve.