baked tomatoes and zucchini

Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively atop the sautéed red onions that form an aromatic base for this Mediterranean-inspired side dish.
Ingredients:
2 Tbs. olive oil
1 red onion, sliced
Salt and freshly ground pepper, to taste
3/4 lb. plum tomatoes, sliced
2 small zucchini, about 3/4 lb. total, sliced
1 Tbs. minced fresh basil
1 Tbs. minced fresh marjoram
1/4 cup water or chicken broth
Directions:
Preheat an oven to 350°F. Butter or oil a shallow 2-quart baking dish.

In a fry pan over medium heat, warm the oil. Add the onion and sauté slowly until very soft and beginning to brown, about 10 minutes. Transfer the onion slices to the prepared baking dish, spreading them evenly over the bottom. Season with salt and pepper.

Arrange the tomato slices and zucchini slices over the onion in alternate rows. Sprinkle with the basil and marjoram and season with salt and pepper. Pour the water evenly over the vegetables.

Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Remove from the oven, uncover and serve hot directly from the dish.
Serves 4 to 6.

meat rub

Ingredients
1 cup ancho chili powder
1/3 cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons chile de arbol, optional
Directions
Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

bobby's dry rub

Ingredients
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Directions
Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

salmon cakes

Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F

roasted shrimp and orzo

ingredients:
kosher salt
good olive oil
3/4 lb orzo
1/2 cup lemon juice ( 3 lemons )
black pepper
2 lbs (16-18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 english cucumber medium diced
1/2 cup small diced red onion
3/4 lb of good feta cheese, large diced

directions:
preheat oven to 400

cook orzo 9-11 min. to al dente
put in large bowl and wisk in lemon juice, 1/2 cup olive oil and 2 tsp salt, 1 tsp pepper
pour over hot pasta and stir well

place shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper
roast for 5-6 min max. don't overcook

add shrimp to orzo
add scallions dill cucumber onion and 2 tsp salt, 1 tsp pepper
add feta carefully mix
set at room temp for 1 hour or refrigerate overnight
if refrigerated, taste again for seasonings and bring back to room temp

sloppy joes

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Potato Gratin

Because russets have a lower moisture and higher starch content than most other potatoes, they are ideal for baking and are excellent in gratins. A mandoline will ensure uniformly sliced potatoes, the key to making a perfect, tender gratin.
Ingredients:
2 cups heavy cream
2 eggs
1 1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
6 large russet potatoes, peeled and cut
crosswise into 1/16-inch-thick slices
4 oz. Gruyère cheese, shredded
1 Tbs. chopped fresh flat-leaf parsley
Directions:
Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.
Williams-Sonoma Kitchen.

graham cracker crust

1-2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup plus 2 Tablespoons butter, melted
Preparation:

Mix together graham cracker crumbs, sugar, and butter until well-combined.

Press mixture into the bottom and up the sides of a 9-inch pie plate or tin.

For baked pies, preheat oven to 350 F and pre-bake crust for 7 to 9 minutes. Cool before filling. For no-bake refrigerator or freezer pies, no baking is necessary.

Yield: one 9-inch crust

Classic Cheese Strata

Ingredients

1lb to 1.5lb Italian or country loaf of bread (remove crusts if they are thick or hard)
1.5 cups of shredded cheese (I use a Mexican mix)
7 eggs (I use egg beaters the Southwestern Mix as it has a little “kick” to it)
1.5 cups fat free half and half
1 teaspoon of dry mustard powder
salt and pepper to taste
4 tablespoons of unsalted butter melted

If you wish you can add chopped bell peppers, onion or Italian sausage. If you do decide to use some or all remove the casing on the sausage and cut into small pieces and then sauté these ingredients before making up the Strata.

Method
Night before:
Lightly oil a deep 9 or10 inch baking dish
Cut up bread into 1” cubes and place in a large bowl.
Add additional ingredients if used and mix well
In another large bowl place egg beaters, half & half, and cheese. Mix well
Pour the egg mixture into the bowl with the bread etc.
Mix very well.
Put the mixture into the prepared dish. Using a piece of clear wrap gently push the mixture down (this helps the bread absorb the egg and cheese mixture).
Remove plastic wrap, drizzle top of mixture with melted butter, cover with foil and place in refrigerator overnight.


Next day.

Preheat oven to 350F. Bake Strata for 50 to 55 minutes until puffed up and golden brown. It should still be slightly soft in the center. Serve hot.

grape leaves

one Jar of grape leaves from any Arabic store and the best kind is SHAHIA is a yellow label.
need to soak the leaves in hot water for an hour or so to wash the test of salty water.
the filling
for the one jar and if you are using half just mix the half of the mix and don't wash the other half of the grape leaves, keep it in the refrigerator in their own water.
1- 2 lbs of Chuck ground meat
2- 1 1/2 cup of rice long grain okay
3- 1 big onion chopped fine.
4- 2 tbs butter
salt and black paper to test
mix really well

3-4 cloves of garlic, those goes in the bottom of the pot

now to rap the grape leave.
in a big plate open the grape leave the soft side down and the open side facing you
take some of the mix and roll it, put on the grape leaves close to open side facing you.
start folding each open side covering the mix then roll the side to close the sides now start rolling the leave toward the pointed side you need to wrap really tight so does not open when you cook it.
before you put the grape leave in the pot put 2 tbs of butter and the garlic cloves in the bottom of the pot
so keep wrapping to and lining them in the pot in rows over the butter and the garlic, then start stacking one after the other till you finch the grape leaves and the mix,

cooking,
Cover the grape leaves with water put anther tbs of butter on the top.
bring water to boil.
add 2 or 3 tbs of lime juice to boiling water.
turn the heat down to low. and cook it for may be an hour on low heat.
serve it warm or any way you like it.

Farmers' Market Greens with Baked Goat Cheese Toasts

Warm baked goat cheese on a bed of baby lettuces is one dish that never leaves the Chez Panisse Café menu. Although goat cheese is commonplace now, it was a novelty in the early 1980s when Laura Chenel, a novice Sonoma County cheese maker, approached Chez Panisse proprietor Alice Waters with samples of her fresh goat cheese. Waters immediately placed a standing order, and Chenel has since become one of Americas leading goat cheese producers. The relationship exemplifies Chez Panisses longstanding support for local farmers and food producers.

Serve with a light, chilled white wine, such as Chenin Blanc or Fume Blanc.
Ingredients:

For the vinaigrette:
1 Tbs. Champagne vinegar
1 shallot, finely minced (about 2 Tbs.)
Fine sea salt and freshly ground pepper, to taste
3 Tbs. extra-virgin olive oil
12 thin, diagonally cut slices baguette
1 1⁄2 Tbs. extra-virgin olive oil
1⁄4 lb. fresh goat cheese without a rind,
at room temperature
1 tsp. coarsely chopped fresh thyme
6 oz. mixed baby salad greens
About 1⁄2 cup loosely packed unsprayed
edible flowers, such as nasturtiums, marigolds
or chive blossoms (optional)
Directions:
To make the vinaigrette, in a small bowl, combine the vinegar, shallot and a generous pinch of salt and let stand for 30 minutes to allow the shallot flavor to mellow. Whisk in the olive oil. Season with pepper and with more salt if needed.

Preheat an oven to 425°F.

Brush the baguette slices on both sides with about 1 Tbs. of the olive oil. Arrange on a baking sheet and bake until they are nicely browned, 6 to 8 minutes. Set aside to cool. They will crisp as they cool. Reduce the oven temperature to 350°F.

Lightly oil a small baking dish and put the goat cheese in it. Sprinkle with the thyme and drizzle with the remaining 1/2 Tbs. olive oil. Bake until the goat cheese is soft and quivery to the touch, about 10 minutes.

Meanwhile, in a bowl, toss the salad greens with the vinaigrette. Taste and adjust the seasonings. Divide the greens among individual salad plates. Divide and scatter the edible flowers evenly over the greens.

Spread the warm cheese on the toasts, dividing it evenly. Arrange 3 toasts on each plate and serve the salads immediately.
Adapted from Williams-Sonoma Foods of the World Series, San Francisco, by Janet Fletcher (Oxmoor House, 2004).

Black-Eyed Peas and Brown Rice

This grain-and-legume mixture is a true Southern-style comfort food akin to Hoppin’ John. Buy frozen, cooked black-eyed peas, or start with the dried legume and cook up a batch yourself, freezing any extra for future meals.

Ingredients:
4 cups cooked, cold long-grain brown rice
1 1/4 cups water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1/4 tsp. freshly ground pepper
3 cups frozen black-eyed peas
1 butternut squash, about 1 lb., peeled, seeded and cut into cubes
1 red bell pepper, stemmed, seeded and finely chopped
1/2 tsp. hot-pepper sauce
Directions:
Put the rice in a large bowl and gently separate the grains and break apart any lumps.

In a large fry pan, bring the water, onion, celery, garlic and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, stirring frequently. Reduce heat to low, cover and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.

Add the rice, bell pepper and hot-pepper sauce; simmer, stirring and tossing frequently, until heated through, about 5 minutes. To serve, transfer to a bowl.
Adapted from The Mayo Clinic Williams-Sonoma Cookbook, by John Phillip Carroll (Time-Life Books, 1998).

Sour Cream-Chocolate Bundt® Cake

to melt the bittersweet chocolate for this Bundt® cake, chop it finely with a serrated knife. Then place the chocolate in the top pan of a double boiler and warm the chocolate, stirring occasionally, until smooth and creamy. Set aside to cool slightly.
Ingredients:
For the cake:
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
16 Tbs. (2 sticks) unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 tsp. vanilla extract
1 1/2 cups sour cream
6 oz. bittersweet chocolate, melted and cooled
slightly
For the glaze:
1 cup granulated sugar
1/2 cup water
1 Tbs. chocolate liqueur

Confectioners' sugar for dusting
Whipped cream for serving
Directions:
Have all the ingredients at room temperature.

Position a rack in the center of an oven and preheat to 325°F. Grease and flour a decorative 10-cup Bundt® pan.

To make the cake, over a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in the chocolate.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.

Meanwhile, make the glaze: In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved. Remove from the heat and stir in the chocolate liqueur.

Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the warm cake with the glaze. Let the cake cool to room temperature, then dust with confectioners' sugar just before serving. Top slices with a dollop of whipped cream.
Williams-Sonoma Kitchen.

Slow Cooker Jambalaya

Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
robin miller- food network

Sweet Potato and Beet Chips with Garlic Rosemary Salt

Ingredients
2 sweet potatoes
2 beets
1 garlic clove, minced
1 teaspoon very finely minced fresh rosemary leaves
2 tablespoons salt
10 cups vegetable oil
Directions
Special Equipment: V-slicer or mandoline, deep-fry thermometer

Wash the vegetables and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.

When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.

Transfer to a serving plate.

Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.
everyday italian-food network

guacamole and chips

Ingredients
Guacamole:
4 firm, ripe avocados, halved, pitted, and peeled
1/2 medium white onion, minced (about 4 tablespoons)
3 tablespoons chopped fresh cilantro leaves
1 medium lime, freshly squeezed (about 2 tablespoons)
Kosher salt and freshly ground black pepper
Chips:
12 fresh corn tortillas
1/2 cup vegetable oil
Kosher salt
Directions
To make the guacamole:

In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.

To make the chips:

Preheat oven to 400 degrees F.

Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.) Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Cook's Note: Season your chips with chipotle powder and/or garlic salt before baking for extra flavor.

Individual Lime Cheesecakes

Ingredients
1 block (8 ounces) cream cheese(recommended: Philadelphia), softened
1/2 cup sugar
3 tablespoons lime curd (recommended: Dickensons)
6 mini graham cracker crusts (recommended: Keebler)
Whipped topping (recommended: Cool Whip)
Sugared lime slices, for garnish
Directions
In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.

Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.

Smokin' Shrimp Skewers

Ingredients
15 fresh rosemary sprigs*
Marinade**:
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro leaves
1 teaspoon chipotle chili powder***
Salt and freshly ground black pepper
1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
2 limes, sliced into wedges, for serving
Directions
Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.

Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.

*Cook's Note: Make sure to buy rosemary sprigs with thick stems. Some rosemary twigs are very flimsy; you want the kind that are like a small twig, which will be strong enough to hold the shrimp.

**Cook's Note: Use the exact same marinade on chicken breasts and whole chickens for roasting. It's also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed. Drizzle the sauce over the fish and serve!

***Cook's Note: The chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned "in adobo" which is a sauce made with ground chiles, herbs, vinegar and spices. For this recipe, we will use the chipotle powder. Both types are sold in most supermarkets.

Southwestern Layered Bean Dip

Ingredients
1 16-ounce can fat-free refried beans preferably spicy
1 15-ounce can black beans rinsed
4 scallions sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeno slices chopped
1 cup shredded Monterey Jack or Cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups cups chopped romaine lettuce
1 medium tomato chopped
1 medium avocado chopped
1/4 cup canned sliced black olives (optional)
Directions
Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Quiche Lorraine

Ingredients
Flaky Butter Crust, recipe follows
6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss
Simple Salad, recipe follows

Directions
On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes.



Preheat the oven to 375 degrees F.



Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.



In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.



Arrange the bacon evenly over the bottom of the baked crust.



In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.



Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve with Simple Salad.

Flaky Butter Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed

To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.



To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.



Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.



Yield: one 9-inch tart or pie crust

Simple Salad:
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment

Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.