It’s not unusual to plan a meal around one ingredient, I think. You find a beautiful cut of grass-fed beef or see a flat of ruby red strawberries and the wheels start spinning as you think about the best way to highlight their natural beauty. This sort of thinking influenced a couple of our meals this week.

Usually when I buy beets, both root and green are destined for a salad inspired by an episode of Lidia’s Family Table — roasted beets, boiled greens, and sliced green apple are tossed with olive oil and balsamic vinegar, topped with hard goat cheese, and seasoned only with salt & pepper. It’s simple and delicious, especially when the produce is at its freshest and most vibrant.

But wanting something different last weekend and thinking (incorrectly) I was prepared to deal with a certain amount of frustration, I decided on a beet tart adapted from this one. The process involved me buying my first tart pan from a store that fascinates and repels me in equal measure — New York Cake & Baking Distribution, conveniently located across the street from my office. I’m attracted to its bare bones design and singularity of purpose; this isn’t a place you go for a comfortable shopping experience with easily navigable aisles or readily located merchandise. No, you go here for baking supplies (pretty much anything at all) at a good price. Period. I’m repelled only because I’m woefully ignorant about baking and expect to be given the bum’s rush when I walk in. Insecure much?

And, you know, there’s a reason for my insecurity — I’ve never once made a pie crust that hasn’t frustrated me to the point of tears. Part of the problem is a lack of counter space, but mostly it’s simple inexperience. Is the dough too dry? Is it too wet? I DON’T KNOW! I think the problem you see above was a too-dry crust, but couldn’t say. My quick fix was to jam bits of dough into the areas where it broke apart, figuring the filling would hide my mistakes from sight, if not taste.

But what a filling it was! While the beets were roasting, I threw in a whole head of garlic, too, which I later sautéed with a chopped onion and copious amounts of thyme. Just meditate on that for a minute.

And then I topped that layer with an egg, crème fraiche, and goat cheese cheese mixture before the roasted beets and even more cheese found their way to the tippy top of the tart.

It was a lot of work, I won’t lie, and I don’t really know if I’ll be preparing the crust again since I’m such a numskull with the pastry-making, but that filling definitely will be featured again in future meals, the layers alone or in some combination. For you see, it was DELICIOUS.

OK, it looks a little pizza-like, but warm from the oven with the sweet caramelized onions, garlic and beets sandwiching that creamy filling, mmmm…

We polished off about half of the tart on the spot, calling it dinner, and put the other half away for quick lunches later in the week.

The other (and probably the more surprising) ingredient I planned a meal around was … coconut juice. I picked it up on a whim at the grocery one day and couldn’t quite figure out what to do with it, so it languished in the pantry for a few weeks. Then I thought — hey, Thai! So I broke out my new rice cooker and set about making coconut rice with brown basmati and a mixture of coconut milk and strained coconut juice. I was on a roll!

To top the rice, I defrosted about a cup of sofrito from my stash, thinking the cilantro and culantro would be right at home with the coconut, and made a thick stew with the addition of lime-marinated shrimp, shrimp stock, hot pepper paste, and the rest of the coconut milk/juice. I topped it all with thinly sliced green onions and toasted sweetened coconut to balance the tartness from the lime and have to say I was pretty pleased with the outcome:

But I think it could’ve used more heat and possibly a little funky fish sauce to bring the whole thing together. I’ll try that variation next time and report back to you.

And it doesn’t have anything to do with this post, really, but because ’tis the season, I have to show you what I did with my garlic scapes last weekend instead of grilling them.

I made a chickpea dip inspired by Mark Bittman’s white bean dip with lemon zest. I could eat this everyday. I just whirled together some canned chickpeas (drained of squack), the zest of one lemon, the juice of the same, quite a few chopped garlic scapes and harissa. While the machine was running, I drizzled in some good-quality olive oil until the mixture turned creamy; I topped it with more lemon juice, olive oil, and another sprinkling of harissa before we dove in. Yum.

recipe after the jump

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When I saw these babies at the farmers’ market yesterday, I scooped up a bunch for the clafoutis I’ve been craving since Spring first came to town. Clafoutis is just about the simplest dessert you can make, which is a real godsend for someone with my limited baking skills; it’s just a pancake-like batter poured over some type of fruit and baked until the top is brown and puffed and the inside is moist and firmly custardy. The traditional Limousin way of making a cherry clafoutis (it’s such a fun word to say, I’m going to repeat it over and over in this post for the sheer pleasure of saying it in my head — clafoutis, clafoutis) is to leave in the pits; now, I may not be the most traditional cook, but I am a pretty lazy one, so let’s just say my arm didn’t take too much twisting to leave them in. And honestly, spitting the pits is good summertime fun, like doing the same with watermelon seeds.

So I washed and stemmed the cherries and put them in a round baking dish roughly the size of a pie plate…

Do you know how difficult it was not to eat these straight? Gah.

And then I mostly followed Julia Child’s recipe for Clafoutis à la Bourdalone (cherry clafoutis with almonds) because hey, who doesn’t like almonds? Not me, that’s who. But if you don’t like them, I promise not to invite you over when I make this again, ok?

But I have a feeling you’d love this anyway.

See? CLAFOUTIS!

recipe after the jump

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Poor, highstrung Rufus. When a storm strikes, you can find him here in the guest bedroom, curled up with his latest favorite toy for comfort.

This weekend, Gil and I made a quick and early excursion to the farmers’ market (Rufus overheats easily), but still managed to return home with bags bursting from the beautiful fruits and vegetables and pickles and pies and herbs on display. I was unable to resist much, so I’ll be doing a lot of cooking (for one) this week before the greens wilt and strawberries turn to mush.

The very first things I put to use from our haul were sugar snap peas and asparagus. I sautéed them lightly in butter and olive oil with garlic and reconstituted morels, then steamed them till tender with a little of the morel liquid. I topped the vegetables with chives and thyme from my herb garden and was very happy, indeed, until I had the bright idea to serve it with red snapper fresh from the freezer. And quelle surprise! the fish wasn’t so great, but it’s finally convinced me of the need to find a good fish market in the area. If anyone out there knows of a good one in Passaic or Bergen county, let me know.

Because I have real trouble letting anything go to waste, it was a happy day when I saw a recipe for chilled pea pod soup at Chocolate & Zucchini. I plan to make this until the market runs out of snap peas; it was light, delicious, and refreshing, especially topped with a spoonful of crème fraiche and more chives from my herb garden. Yum.

I’ve finally accepted that I’ll never get around to writing the posts that have been sitting in my drafts folder, so here’s a mish-mash of images with no coherent thread. Enjoy!

Yum. My chive plant resurrected itself this year and before I knew it, there were loads of gorgeous blossoms on my balcony.

Found some colorful rainbow chard and spring garlic at the first farmers’ market of the season, so I threw together a quick chard agro dolce with balsamic vinegar and dried cherries. The salmon was coated with grainy dijon and topped with panko bread crumbs before I seared it on the stove.

Saw this gorgeous orchid (I think) on one of Rufus’s early morning walks.

Another neighborhood sight.

A couple of weeks ago, I noticed the late afternoon sun streaming through a drinking glass, making beautiful designs on the kitchen counter.

Salt-roasted pink potatoes. Salt roasting is much easier than I thought, so I’ll definitely try this out with a whole fish sometime.

Red quinoa…

Wonderful over baked eggs.

You see the funniest sights heading into the city.

Dad called to ask if there was anything special I wanted to eat during my weekend visit. Hmmm… early June in a bayou town… what could I say but boiled crabs?

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OK, I give! Consider my arm twisted.

With all of the great blog posts on strawberry-rhubarb cobbler lately, there was no way I was going to be able to hold off making my own much longer; I gave in over the weekend and assembled one with some purchases from our very first local farmers’ market of the season. (For Gil’s pictures of Rufus’s day at the market, click here.)

Cobblers haven’t been featured here at all, due to a tragic tale of love and loss. When I was a teenager and thought in my teenagerly way that things last forever, I made a peach-strawberry cobbler of such great beauty that my grandmother raved about it. So what did I do? Continue to make cobblers with the rest of the summer’s bounty, thereby committing the recipe to memory? Share the recipe with someone who would’ve written it down for safe-keeping? No, I planned to make it again someday, but promptly lost the recipe (in my teenagerly way). While mourning that loss over the years, I fell hard for apple crisp and gave my heart to any number of bread puddings, which (mostly) pushed all thoughts of other fruit desserts out of my mind. Oh sure, the faint whiff of a peach could send me back, wishing I’d been more careful, pining ever so slightly for that magical soft-yet-crunchy biscuity topping. But mostly, I was happy to have the other options.

But as luck would have it, cobbler recipes are all pretty simple and similar, so I decided to take the plunge this weekend. The base is a mixture of fruit, sugar, and some kind of thickener, depending on the juiciness of the fruit.

Crispy, tart rhubarb

Juicy, sweet strawberries

Instead of using citrus zest in the fruit, I added balsamic vinegar to bring out the flavor of the strawberries and add a little complexity to the dessert.

Macerate, macerate, macerate

I made a couple of individual desserts, too. Cute, and the small portions kept us from devouring the whole dessert in one sitting.

The real difference between cobbler recipes seems to be in the topping. Both of the ones I referenced this weekend praised their cobbler toppings as crispy and just sweet enough, so I knew I was on the right path to finding my lost love.

At least this time, I’ve saved the recipe. And you’re welcome to it.

recipe after the jump

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