French Tomato Tart


One 9- or 10-inch (23-25 cm) tart
Adapted from A Culinary Journey in Gascony

Because this is ‘country-style’ fare, this tart is open to lots of interpretation. For those of you with tart dough “issues”, you can make this either free-style or in a fluted tart ring with a removable bottom. Kate didn’t let the dough rest, but simply rolled it out, transferred it into the tart ring, and ran the rolling pin over the dough to neatly shear away the edges.

If you wish to make a free-style tart, roll the dough out to about 14-inches across, then transfer it to a baking sheet lined with parchment paper or a silicon baking mat. Assemble the tart, leaving a 2-inch (5 cm) border, which you’ll then fold up to enclose the tart.

Depending on the size of your pan, you may have a bit of dough leftover. We used it to make a few mini-tartlets, which we enjoyed later than evening with our aperitifs.

Continue reading


Grilled Fennel Bulbs




  • about 2-3 Fennel bulbs
  • olive oil
  • parmesan cheese
  • sea salt
  • lemon juice
  • vegetable oil for oiling bbq grate


  1. On grill or bbq, make sure the grate is clean. With paper towel , dip in some vegetable oil and oil the grate on the bbq or grill. Heat the grill.
  2. Wash fennel bubs and cut the stems and root, leaving only the bulb. If it’s a very young and tender fennel bulb, you can eat some of the stem. But most of the mature fennel bulbs that you buy from the market have tough, unedible stems.
  3. Put the bulbs in to about 2 in wedges. Toss  with olive oil and place on grill.
  4. Grill each side of bulb or bulb wedges for about 10-20 minutes (depending on toughness of bulb) . The fennel bulb will become soft and tender.
  5. Remove from grill, drizzle with a little more olive oil, salt, some lemon juice and sprinkle with parmesan cheese.

Carrot and Cabbage Slaw

From Whole Foods


  • 1/3 cup white wine vinegar
  • 1 tablespoon sugar, (optional)
  • 1 clove garlic, finely chopped
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon dried oregano – remember that you can pick some fresh in our herb garden when you get your CSA!
  • 1/8 teaspoon dry mustard
  • 4 cups finely shredded green and red cabbage
  • 2 cups shredded carrots
  • 1 cup thinly sliced green onions
  • 1/2 teaspoon salt
  • Ground black pepper, to taste


In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.

Refrigerator Pickles

Pickling doesn’t have to be a multi-hour chore. This quick pickling recipe takes 40 minutes or less!

A note on cucumbers: you don’t have to pickle your pickling cucumbers, you can eat them raw, and you CAN pickle slicing cucumbers. Lemon cucumbers can also be eaten raw or pickled.

Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
By Ted Allen, From the Food Network

For the brine:
10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have ’em)

Continue reading

Sauerkraut Recipe

red cabbage sauerkraut


8 cups finely chopped cabbage (red/purple or green)
1 tbsp Himalayan or Celtic sea salt **

** I like to use coarse sea salt, during the process of massaging the cabbage the grains of salt will break down. I usually put on some good music, or listen to an audio book while I’m doing it and I know I don’t have to pay much attention until all the grains of salt have dissolved. It should work just as well with finely ground salt as well.

Here’s a tip if you’re using red/purple cabbage, as you’re massaging the cabbage your hands will get stained purple. An easy and effective way to get the stain off is to rub a cut lemon on your skin where it’s stained and then rinse your hands. So if you don’t want to have slightly purple hands, be sure to have a lemon on hand (no pun intended) if you’re using red/purple cabbage.

Special Equipment:

You’ll need a 1 litre (1 quart) glass jar with a tight fitting lid. I like the jars with a glass lid and rubber seal that clamp down. A canning jar with a tight fitting lid will work fine too.


Wash and drain the cabbage well. Cut off any outer leaves that don’t look so good. Cut off and save one of the nicer looking outer leaves and put it to one side. After you’ve made and packed all the sauerkraut in the jar, you’ll fold up this leaf and put it on top to help press down the cabbage to keep it under the brine.

Slice the cabbage as finely as you can. You can also use a mandoline*  or food processor to slice the cabbage as finely as you can. The reason you want to slice it so finely is to maximize the surface area. This will make it easier to massage and quicker to ferment.

Add the sliced cabbage to a large mixing bowl, along with the salt. Using your hands massage the salt into the cabbage by grabbing handfuls of the cabbage and squeezing it like you would squeeze out a large sponge then let go and drop the cabbage back into the bowl. Grab another handful and do the same. Repeat this until the cabbage starts to get soft.

As the cabbage softens you’ll notice more and more juice in the bottom of the bowl. The juice will dissolve the salt, which will in turn draw more juice out of the cabbage. That’s exactly what we want. Don’t drain the juice off, it’s the brine that will allow the cabbage to ferment without going ‘off’. You’ll also notice that the volume of cabbage gets smaller as you massage it.

Keep massaging until the cabbage is quite soft and limp, almost the consistency it is after being stir-fried or steamed. You want to keep massaging until the volume of the cabbage is reduced by about half. If you used coarse sea salt, it should all be dissolved. If you taste a bit at this point, you’ll notice that the cabbage has lost that sharp, pungent taste that raw cabbage has. I love the cabbage like this, even before it’s fermented. I often use this technique for cabbage and kale when I’m making a salad, sometimes adding a bit of olive oil and massaging that in as well.

Now it’s time to pack the jar that you’ll ferment your sauerkraut in. Grab a few handfuls of cabbage and put them into the jar and add a bit of the brine, just to the top of the cabbage. Reach in with your hand or a wooden spoon and press the cabbage down into the bottom. You want to release any air pockets and pack the cabbage in as tightly as you can. Continue to pack the cabbage into the jar in this way, a few handfuls at a time until you nearly reach the top of the jar.

Add more brine if you need so that all the cabbage is under brine. This prevents bad bacteria from forming during the fermentation process. Take the outer cabbage leaf you saved at the beginning and fold it up so that it will just fit inside the mouth of the jar. You want to use it almost like a lid to keep the sliced cabbage pressed down underneath the brine.

Put the lid on the jar, and leave it out at room temperature for about 4 days. Your fermentation time may vary depending on the temperature and how fermented you like your kraut. Keep out of direct sunlight.

Take off the lid once a day to release any gasses that may build up from the fermentation process. Use a wooden spoon to press the cabbage down and release any gas bubbles that have formed. That helps it ferment better and ensures that the cabbage is kept under the brine level and helps prevent the brine from overflowing your container.

You’ll notice the color of the cabbage has changed after massaging it, and it will keep changing over the next few days as it ferments. I always do a taste test starting at day 3, and then daily after that. Once the sauerkraut gets to the point that you like it, put it in the fridge to slow down the fermentation process. I’ve had some last for about 2 months before I ate it all, and it just kept maturing and getting better.

Makes 1 litre of sauerkraut

Recipe from

Patty Pan Squash Cups with Eggs!


Patty Pan Egg Cups


  • 8 pattypan squash (4 yellow and 4 green, each 5 in. across)
  • About 2 tbsp. olive oil, divided
  • 1 medium onion, finely chopped
  • 1 teaspoon sea salt, divided
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme leaves
  • 8 large eggs (see Notes)


  1. 1. Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 in. thick. Brush squash and tops with about 1 tbsp. olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.
  2. 2. Meanwhile, heat remaining 1 tbsp. olive oil in a large frying pan over medium-high heat. Add onion and 3/4 tsp. salt. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add thyme and cook, stirring, until combined.
  3. 3. Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn’t fit. Sprinkle eggs with remaining salt. Bake until eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.
  4. Note: Nutritional analysis is per squash.
Note:If your eggs are small, use a couple of them for each squash. Bake the squash cups up to 4 hours ahead and keep at room temperature, covered.


Goat Milk Ice Cream

pic_homemadegoaticecream_raspberries (1)
We made goat milk ice cream with goat milk from the store and Allandale eggs and raspberries! Recipe below.
Originally posted by Bob Clark on
Prep time:  20 mins
Cook time:  30 mins
Total time:  50 mins
Serves: 6
  • 2 cups goat milk
  • ½ vanilla bean or 1 tablespoon of vanilla extract
  • 4 egg yolks
  • ⅓ cup honey
  • 1 tablespoon of corn starch
  1. Mix together the egg yolks, ½ cup of goat milk and the corn starch until smooth in a blender.
  2. If using a vanilla bean, split it and scrape out the seeds. Add the pod and seeds to the goat milk in the next step. If using vanilla extract it will be added in at the end of the cooking process.
  3. Add the remaining goat milk and honey to a heavy bottomed, medium, saucepan (preferably one with a pouring lip), and bring to a rolling boil on a medium heat. Boil, stirring for 3 minutes.
  4. Remove the saucepan from the burner. Turn the blender on at a low setting and in a very, very, thin stream pour in the hot goat milk. It is critical that this is done very slowly so as not to end up with scrambled eggs. Do this through the access hole in your blender lid as opposed to just having the lid off, otherwise you risk making a surprising and regretable mess. If you would prefer a more traditional method read this.
  5. When the goat milk mix is fully incorporated with the eggs, turn off the blender and pour the mix back into the pan you used to heat the goat milk.
  6. Thicken the mixture into an egg custard by stirring constantly, over a medium heat, until you measure 170º F/77° C on a good instant read thermometer. If you don’t have an instant read thermometer, thicken it until you can run your finger over the back of the spoon or spatula you are stirring with and leave a trail that doesn’t immediately fill back in.
  7. Remove from heat. Remove the two pieces of vanilla bean pod. If using vanilla extract instead, mix it in now.
  8. Pre-chill the mixture before freezing it in your ice cream maker. Read about the various ways of doing this (or not)here
  9. Freeze the mixture in your ice cream maker. It should take 15 – 30 minutes.
  10. Serve right out of your maker or within a few hours of storing in your freezer. Store remainder in a freezer proof container. A layer of cling wrap smoothed on to the top of the ice cream before you close the container, will help keep air out and frost from forming.

Snap Pea and Cabbage Slaw

Red cabbage

Red cabbage (Photo credit: Wikipedia)

From Bon Appetit, July 2013

Makes 4 Servings

3 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 tsp. honey
Kosher salt, fresh ground pepper
1/4 small red cabbage, thinly sliced
8 oz. sugar snap peas, thinly sliced crosswise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped mint or basil

Whisk oil, lemon juice and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint. Toss to combine. Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.