Cranberry Orange Tart with Almonds

Tarts and I have a long, somewhat unpleasant history.

I can never seem to get the tart dough right. It either turns out partially raw or it shrinks so much that its more of a pancake than a tart shell.

Therefore, I decided that one of my baking goals would be to make a perfect tart for Thanksgiving dinner this year.

I decided to start working on the recipe in October so I'd have plenty of time for several disasters along the way.

A cranberry and orange tart was the first thing on my Thanksgiving list after becoming obsessed with that flavor profile last year.

I love the way the tartness of the cranberries mixes with the sweet citrus flavor of oranges. I added the almond mixture on top for some crunch and also because the tart dough is made with almond meal. The sweetness of the almonds helps offset the tart cranberries as well.

In a few of the pictures for my first attempt at this tart you can see how runny the filling was even after it was completely cooled.

To fix this, I'm going to use cornstarch instead of flour in the recipe the next time around. However, the juiciness of the cranberries really will dictate the amount of thickener needed each time the tart is made.



















Almond Tart Dough
8 oz unsalted butter, softened
5 oz powdered sugar
2 eggs
1 tsp salt
.25 oz vanilla extract
2 oz almond flour
14 oz pastry or AP flour

This recipe makes enough more than enough dough for one 11 inch tart. Or, probably 2-3 smaller tarts. I turned the leftover dough in to cookies.

1. Cream the butter.
2. Then add powdered sugar and mix until combined. Slowly add the eggs followed by the salt, vanilla, and then the almond flour. Mix each addition until combined.
3.Add the pastry/AP flour and mix until just combined. Over mixing here will lead to a tough tart shell.
4. Chill for at least 3 hours or overnight.
5. When ready, roll out on a lightly floured surface. This dough will be a bit crumbly. If it breaks, just smash it back together with your fingers.
6. Line the tart pan. (I recommend using cooking spray on the pan)
7. Chill, in the pan, at least 20 minutes.
8. Blind bake if you wish at 350 for 10-15 minutes. Or, fill and bake according to recipe directions.

Of course, if you don't have time for all that just buy a tart/pie shell at the store and put the filling in it!

Cranberry Orange Filling

1 orange, zest and juice
3 1/2 cup cranberries (increase to at least 5 cups for an 11inch tart)
1 cup sugar
1 TBS cornstarch
1 tsp butter, melted
1 pinch salt

Mix together all ingredients. Pour the mixture in to the tart shell of your choice and bake at 400 degrees for 45-55 minutes. The filling must be bubbling to activate the cornstarch before you remove it from the oven. Also, if the crust starts to brown before the filling is done cover the edges with aluminum foil.

Almond Topping

No specific measurements here. I simply tossed some sliced almonds with brown sugar, cinnamon, nutmeg, and melted butter and arranged on top the tart.

Brussel Sprout and Bacon Pizza

For this pizza, I used the recipe for a Two Ingredient Pizza Crust that I originally found on The Slow Roasted Italian blog. You can find the recipe for the crust here.


While searching for unique pizza crust recipes, I came across a ton of fantastic ideas for toppings. I combined bits and pieces of several to make a Brussel Sprout and Bacon pizza with a garlic alfredo sauce.


Since brussel sprouts are one of my absolute favorite foods I'm not sure why I hadn't thought to put them on a pizza before now.


The bitterness of the brussel sprouts blended perfectly with the savory, salty bacon, and helped cut the rich, creaminess of the alfredo sauce.


Before roasting in a 400 degree oven for 10 minutes, I shredded some of the brussel sprouts with a knife (you can also use the slicing blade on a food processor), tossed them in some oil and seasoned them with salt and pepper.


I also precooked the bacon. After years of grease burns, I only cook bacon in the oven these days.


It is super easy. You just put your raw bacon slices on a foil lined sheet pan and then put the pan in a cold oven. Set the oven to 400. By the time the timer goes off to let you know the oven is hot, the bacon is nearly done. At that point you just check it every 5 minutes until it reaches your preferred level of crispness.


Also, as you can see in the picture, I put several very, very thin slices of lemon on half of the pizza as. The lemon made this pizza for me.  I think the acidity of the lemons elevated the other flavors of this pizza.


Charlie-who hates lemons-was unimpressed.


He did, however, love the sauce.


To make a quick alfredo sauce simply simmer 8 oz of cream/milk in a pot with 3 cloves of garlic for 20 minutes. Then, toss in a blender to puree the garlic cloves. Return to heat and stir in about 4 ounces of Parmesan. This makes a very thick sauce which is necessary for pizza so it doesn't run over the edges of the crust.


We used a small ball of fresh mozzarella and more shredded Parmesan on top of the Alfredo sauce.

Two Ingredient Pizza Crust

A pizza crust that is ready to go in the oven in about 15 minutes from start to finish sounds great, right?

My opinion is that it is great in a pinch. To me, this crust has very little flavor and not enough rise. However, Charlie really liked it. In fact, the first time I made it he had no idea that it was a "quick crust."

I'll certainly use this crust again when I want to make pizza in a pinch, but I'm still searching for a perfect pizza crust recipe.

If you want to try making pizza at home this recipe is certainly a good place to start since it is quick and easy. And, it is one that kids 10 and up could probably make themselves minus using the oven to bake it.

If you try this recipe out, I'd love to hear what you think of it.

Two Ingredient Pizza Crust

1 cup plain Greek Yogurt

1 - 1 1/2 cups self-rising flour*

Or, if you don't have self-rising flour…

1 1/2 cups bread flour**

1 1/2 teaspoons baking powder

3/4 teaspoon salt.

Combine yogurt and 1 cup flour in the bowl of an electric stand mixer.  Mix until combined, scraping down the bowl as necessary until combined.  Knead on 2 for 3-5 minutes. 

Slowly adding  additional flour as necessary to help dough come together.  If your yogurt is really thick (like won't fall of the spoon thick) you may need all of the remaining 1/2 cup.

Dust clean counter top with flour and remove dough from bowl.  Knead a few turns until dough is tacky, but not sticky meaning no dough should stick to your hands.

Though not necessary, I would recommend letting the dough rest for 10 minutes before shaping it.

Roll out and top as desired.  Pile on the toppings and bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).

This dough is so easy to make I'd recommend mixing by hand. To do so, place all ingredients in a bowl and mix with a spoon (or your hand) until they come together. Then, pop the dough on to a floured surface and  knead 5-8 minutes. Rest the dough for 10 minutes. Roll in to desired shape. Top and bake.

*This is the original recipe from The Slow Roasted Italian.

**After some trial an error I would following the second version of the recipe and sub bread flour for AP Flour. The AP flour works fine but the bread flour will yield a dough with more elasticity and, I think, a better texture for your crust.

I used this crust for the Brussel Sprout and Bacon pizza.  And, I also made a Brussel Sprout and Pancetta version pictured on this page. The crust turned out much better the second time. I over baked it a bit on the first pizza.

Coq Au Vin with Couscous

I purchased a Dutch oven about two weeks ago in preparation for Winter. Last year I was completely unprepared  all that is Winter in Nebraska. I've NEVER been so cold in my life.


As a result of the frigid temperatures, we ended up eating a lot of store bought soups. I am determined that at least 90% of what we consume this Winter will be made from scratch.


To test out the Dutch oven ahead of what I call "go time," I had Charlie pick out a few recipes he'd like to try. He scored a home run with the first dish: Coq Au Vin

I'm never 100% happy with anything I cook, but this dish more than met my expectations. Granted, this dish took about 3 hours from start to finish but it is a perfect cold weather food. SO WORTH IT!


This dish also smells so good while its cooking that I think the aroma needs to be made in to a scratch-and-sniff sticker. Seriously.

I'm not going to post a detailed recipe for this dish yet because I want to work with it a bit first but here's a brief overview:


Render some bacon fat.
Sear chicken in fat.
Saute mirepoix until onions are translucent.
Add some tomato paste and red wine.
Simmer to reduce by half.
Add more wine and chicken broth.
Add fresh herbs and put the chicken back to the pot.
Oven. 350. 75 minutes.
Remove chicken and herb bundles.
Reduce sauce to desire consistency.
Put sauce on chicken and eat.


The dish may have been time consuming but there wasn't a single step that was complicated.


There are tons of variations on this dish. And, once I work all the kinks with my version of the recipe I'll update this post.

I've never been so excited for leftovers!

Non-stick No More

The first Christmas after I moved out on my own, my mom gave me a wonderful gift in the form of a  Rachel Ray Hard Anodized pan set.  Out of the set, the only one I did use often was the large skillet. The covered saute pan lived on my stove. The set could go in the oven up to 350 degrees and the bright orange handles saved me from many burns. I LOVED these pans.

After taking a nutrition class last Spring, I've decided to say goodbye to all of my non-stick cookware after learning more about perfluorooctanoic acid (PFOA or C8) than I ever thought I wanted to know.

Basically,  when used at high heat pans with non-stick coatings containing PFOA release dangerous gases that can kill birds in your household in seconds and can make you sick. Want to know more?  Read this. Fair warning: the article goes off the beaten path near the end with a recommendation for heavy metal detoxification.

Right now the EPA states that they do not have enough data collected on the effects of these chemicals to make a safety recommendation to the general public. However, Teflon who is probably the largest manufacturer of non-stick coatings, phased out the use of PFOA's in their products in 2012. Hmmm...

Non-stick pans can be used safely if the manufacturers recommendations are followed. The recommendations often include using the pans only on low/medium heat and not putting them in the dishwasher. And, there are non-stick pans that no longer contain PFOA's. Interested? Read this.

I got a bit lazy with my pans and certainly didn't follow those guidelines. The coatings on my pans were also scratched from years of abuse. So, making the switch away from non-stick seemed like an easy thing to do.

Now that my kitchen is free of non-stick pans, here's what I'm using:

Stainless Steel and Cast Iron

Both allow for excellent searing, can go in the oven, and are easy to clean.

Bonus: this pan doubles as a weapon!

With a little bit of effort, you can make a stainless steel pan non-stick by heating the pan, coating with a bit of oil, and then wiping the oil out several times before adding your food.

It takes some getting used to but I can even cook scrambled eggs in this pan now with no problem.










I've only just received my first Le Creuset cast iron skillet as a wedding gift so I can't review that pan yet. Words cannot describe how happy this pan makes me though! I've had a crush on this pan for the last year!

And, finally, I purchased a Lodge 6qt dutch oven.  I fell in love with the Le Crueset dutch ovens at school last Winter.After doing some research the Lodge version received comparable review for a much lower price.

I purchased this pan for about $60 on Amazon and the Le Crueset version is $280. I've already cooked a whole chicken in this baby and I'm looking forward to making tons of stews, soups, and braised meat dishes this Winter.

Never Buying Pizza Again

 I love pizza. 

Bubbly cheese!

All those carbs!

Endless topping combinations!

Yum!

Making my own pizza crust has been on my culinary "to do" list for some time.

After a wonderful friend gave us an awesome pizza stone as a wedding gift, homemade pizza moved to the top of my list.

The Crust

I wanted to make a semolina crust. Charlie wanted the smoked paprika crust we discovered through the Sorted Food guys .

I combined the two ideas with some help from a King Arthur Flour recipe and what I learned in the bread class to create my own Smoked Paprika Semolina Dough recipe.

My recipe is at the bottom. It looks daunting, but this crust is worth the effort.

Forgot about the oven rise so...

stuffed crust became "cheese caves"

There is a lot of down time. The dough took 6 hours from start to finish but I only spent 45 minutes actively working on it including prepping the other ingredients. It'll be closer to 30 minutes next time.
  





The Toppings 

 Per Charlie's request, I made a Fire Roasted Tomato and Habanero Sauce.

Super simple: 2 cans of fire roasted tomatoes, as many garlic cloves as you can handle, and one pickled habanero.

Puree in food processor.

                                                      Simmer on low for an hour or two.

We topped the pizza with Spicy Sausage, Yellow Peppers, Black Olives, and a combination of Mozzarella and Provolone cheeses.

Keep scrolling for the crust recipe.

Note the "cheese caves" :)

Smoked Paprika Semolina Dough

• 1 3/4 cups Bread Flour*
• 1 1/4 cups Semolina
• 1 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 2 tablespoons olive oil
• 1 1/4 cups lukewarm water
• 1 tsp paprika

*You can use All Purpose Flour, but it has less protein=less gluten formation=less stretchy/chewy dough*

Mixing
 If you have a stand mixer, combine all ingredients in the mixer bowl. Use your dough paddle to mix the ingredients until combined. About 2 min on high. You will need to hold the mixer. Then, switch to the dough hook for about 6-7 minutes. Dough should be soft.

If you are doing it by hand (my preferred method), place all ingredients in a large bowl. Use your hands to mix all ingredients until combined. Then, cover mix with a towel/bread bag and let it rest for 30 minutes for the flour to become fully hydrated. After 30 minutes, kneed the dough until it reaches windowpane stage. Prepare for an upper body workout :)

Proofing
Once at windowpane stage, leave to proof in a bowl covered with a towel or bread bag in a warm spot until doubled. My kitchen is chilly right now so this took about 70 minutes for me. If your kitchen is warm, it should only take 30-45 minutes.

After the dough has doubled, form dough in to a ball. Lightly coat a bowl with oil. Roll dough ball in it and let the dough continue to proof in your fridge in a covered container for at least 4 hours but up to 36. This develops the flavor of the dough.

Shaping Dough 
To make your pizza, removed dough from fridge and allow it to return to room temperature. This took me about 60 minutes, but again, my kitchen is very cold.

Now for the fun: stretch by hand or roll your dough out to your preferred shape and thickness. 
Remember that this dough will rise in the oven. 

Then, allow the dough to rest covered with a towel for 30 minutes. This will let the dough relax and produce the proper texture. 

Topping
After 30 minutes, you are ready to top your pizza. Match the amount of toppings to the thickness of your crust. Thin crust will not hold up to 3lbs of toppings. I'd also recommend putting the toppings on the pizza while it is already on the pizza peal or the bottom of a cookie pan lined with lightly floured parchment. This will make it easier to get it in the oven if you are using an oven stone. However, if you are baking it straight in a pan, then you don't need to worry about this step.

Baking 
I preheated my oven to 500 degrees F with the stone on the lowest rack. I let the oven heat for an hour.
Baking time will depend on your crust but here are my recommendations:

Thin Crust: 6-8 minutes
"Hand Tossed": 10-12 minutes
Thick Crust/Pan Pizza: 16-20 minutes


After baking, let pizza rest for at least 5 minutes before cutting.