Telling food stories, one kitchen at a time
I’m not even gonna pretend like I didn’t eat all of these myself. I know you guys look forward to my entertainment for a few paragraphs before I get all serious about the food, but forget it. Smoked Salmon, Dill, and Horseradish Tartlets deserve top priority. The perfectly cooked crust, the salty, smoky, slightly spicy, herby, eggy filling. Oh. My. Gawh.
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My plan was is to post only once a week. Quality over quantity, time is precious, and all that. But →→→ FRESH FIG & LEMON CREAM TART.
Friends, I made this tart in July. I made the lemon cream and the tart shell and put those two together. Then I bought figs at my farmer’s market and then… I ate them all. Just… ate them all, one at a time. So I took a long walk to Whole Foods the next day in search of more beautiful figs.
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I swear I’m going to write about tomatoes, but all I really want to do is talk about Miller.
And how every time I get an email from a potential owner, my heart stops dead. Wee little Miller, who weighed 2.93 pounds at the vet’s office. Tiny, bouncy Miller, the snuggle partner. Her only fault is that she is so small, I might roll over and crush her one day. She had her first public outing yesterday. I found out that she is a people-person. I might have to use this to my advantage…
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I had so much fun in my kitchen whirlwind yesterday that I forgot to take prep photos. And the tomato slices were a hundred shades of gorgeous — they would have made for a pretty shot.
I was only able to use a fraction of the gigantic heirloom tomatoes and yellow cherries with this tart. I used all the jalapeños in a lightened-up version of Mom’s jalapeño popper recipe. Next on my list: homemade sourdough to make simple tomato sandwiches and maybe I’ll blister the other peppers as a side dish.
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