This tart is such a showstopper! And a great excuse to go to the Farmers Market and pick up different veggies that look yummy. I get very excited when fiddlehead ferns make an appearance in early summer and this is a good opportunity to show them off. But really, you can use any variety of veggies on top of the tart. Experiment.
You’ll want to have an 18 x 13 cookie pan lined up (in other words, a shallow big baking sheet). As well as some filo .. make sure it is fresh filo as filo that has been hanging out in the freezer for months tends to be hard to manage. You’re also going to need a brush with which to use the butter to coat the filo.
This will feed a crowd. At least a dozen.
1 package of frozen filo. Let it thaw.
1/2 stick of melted butter
1 cup of full fat ricotta
1 cup of heavy cream
1 lb of fresh spinach
1 lb of green squash (if you’re going with the green theme!)
1/2 lb of fiddlehead ferns
1/2 lb of snow peas
1/2 lb of snap peas
1/2 of asparagus (I tend to use the tips)
Heat oven to 375F
Layer about 5 sheets of filo on the cookie sheet, washing each sheet with a brush of the melted butter. Then mix up the eggs, ricotta, and heavy cream. Set aside.
Saute the spinach so that it cooks down all the way through. Mix that into the creamy, eggy mix and spread that over the filo on the cookie sheet. Have a taste and add salt and pepper as appropriate to your taste.
Thinly slice the squash (a food processor is good for this task) and layer the slices on top of the creamy mix. Bake for about 30 minutes.
While the tart bakes, you’ll want to blanche all the remaining veggies. That means just pop them in boiling water for about a minute. So they still have crunch but are not entirely raw. They’ll also turn a vivid green doing this. Prepare a pot of boiling water. Also prepare another pot of ice water. Dunk the veggies in the boiling water until cooked through al dente and then throw them into the ice water promptly. This will make sure they keep their green and their crunch.
Once the veggies are chilled all the way through, drain them and let them dry.
Remove the tart from the oven and layer the remaining veggies on top.
Ta-dah! Ready. Let the tart cool a wee bit so it’ll be easier to slice.
(I want these! From Le Papier Studio).
Hipsters put a bird on it from Portland to Brooklyn.
Wasps put a shell on it. As evidenced by taking a quick stroll through New Canaan’s Whitney Shop and scores of copy cat shops up and down the New England coastline.
Wasps have been putting shells on it for a long time. Indeed, way back when in the 1770s, Newport furniture makers were slapping shells on their highboys. Lucky you if you have one! They’re rather lovely and particularly useful if you’re tall. (The top drawers are good for hiding things from Wasp kidlings).
Light, flowy tuxedo blazer from Wilfred at Aritzia, perfect for summer evenings. Lacy shorts from Top Shop and the raver tevas from another decade made an East Coast appearance.
Ohhh! This looks rather comfy. Martin Olsen chair, circa 1947 coming up for auction at Phillips. Estimate is $10,000 - $15,000 but one sold for about $22,000 just six months ago also at auction.
Easy on the eye. Nakashima bench, “Conoid Bench with Back, 1978” coming up for auction at Phillips on June 11th. Estimate $30,000 - $40,000.
Between the dill and the unexpected crunch of the cornichons, this potato salad is a right winner. Pretty, too. I tested it the other evening on some friends and the dill was popular. Dilly!
This does well to sit and percolate for a little while (make in the morning for an evening dinner) but is absolutely fine to be eaten immediately if that’s the way your schedule has worked out.
With any leftovers you have, heat up a glob of olive oil to a very hot temperature and throw in the remainders of the salad. Sauteed potato salad is quite lovely .. get the outside of the potatoes a little crisp in the oil and serve.
2 lbs of little potatoes (fingerlings work well)
1 cup of creme fraiche
1 cup of sour cream
1/2 cup of chopped cornichons
1 red onion thinly sliced
1 cloves of grated garlic
1 bunch of dill chopped
1 bunch of chives chopped
juice of half a lemon
salt and pepper to taste
handful of edible flowers if you have access (chive flowers, nasturiums, etc)
Feeds a crowd of 10 or so.
Boil the potatos until they are cooked through.
Meanwhile, make the sauce. Mix up the creme fraiche and the sour cream. (I like having a mix of the two .. a little tangy but not too tangy). Add the chopped herbs, the garlic, onion, lemon juice, salt and pepper and cornichons. Mix. Set aside.
Once potatoes are cooked, let them cool and then muddle them up a bit, breaking the skin so that the potato has more surface area from which to absorb the sauce. Fold in the sauce and then turn out into a bowl. If you have some edible fleurs around, sprinkle those on top.
Look at these lovely, chubby long radishes. Fresh from the Union Square Farmers Market and popped into the oven.
Heat the oven to 425F.
Slice the radishes in half.
Melt a healthy dollop of butter in a frying pan (or microwave) and then coat the bottom of a baking dish with it. Put the radishes down in the dish, sliced side down, and bake for about 25 minutes. The butter will burn a little turning brown and adding a yummy flavor to the radishes.
Originally a Stirrup Cup was a farewell drinkie* as one was mounting onto one’s horse and heading out for the hunt. Now, the term is used for cups such as these above which are typically found in silver or pewter and have been floating around from 1700s onwards. I really love them as they keep drinks chilly and they amuse.
* In Scotland, the gaelic term deoch doris means the same thing, a farewell drinkie. I remember this song being on a tape I had as a little kiddie. Have a listen, this is a recording from 1912. Just A Wee Deoch & Doris.