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Me Tartine, You Spain

Sunday, March 12, 2017
Sunday "Branch":


Apple (cinnamon-brandy) Tart


Me tossed the fruits in orange and grapefruit juice bath, with the powdered spices (in addition, a Saigon cardamom), the cognac, brown sugar and orange zest; a little salt and pepper. Refrigerate before baking.

(That's actually a mascarpone cheese.)



and (fried) Empanada de Bilbao, with greens


You push the limits. Was making the dough for the tart - might as well make two. This time the butter content is half as much as the former; to balance, add olive oil. Roll pin a 9-in across dough an eighth of an inch thin and cookie cut it with an espresso cup; extend cut empanada wrapper between floured palms like a mini pizza dough, and stuff and crimp edges with water. You stuff it with boiled spinach and Sicilian tomatoes (in thyme water) and cool, then food process with moldy blue cheese, and tons of black pepper; to rough paste. Fry in olive oil. And make a salad.


(Cooking is kinda autopilot for me. But you can definitely "[s]wing it.")












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