Asparagus and Scallion Tart [Rachel Allen]

SERVES 6–8 / VEGETARIAN
This is one of the very best savory tarts and it is perfect in the late spring/early summer when asparagus is in season. It is light and delicate in flavor, and has a wonderful crisp shortcrust pastry base.
10-in Shortcrust Pastry shell, baked blind
1 tbsp olive oil
7 oz scallions, trimmed and finely sliced or chopped
7 oz asparagus spears, trimmed
Salt and freshly ground black pepper
4 eggs
11/2 c heavy cream
1 oz Parmesan cheese, finely grated
Preheat the oven to 350°F (180°C). To make the tart filling, heat the olive oil in a small saucepan, add the scallions and cook over a low heat until soft. Cook the asparagus by dropping it into boiling water with a pinch of salt, cover and bring back up to the boil, then remove the lid and boil, uncovered, for 3–4 minutes until it is just cooked. Drain, and then slice the asparagus into 11/2-inch pieces, at an angle.
Whisk the eggs in a bowl, add the cream and the cooked scallions and season. Pour this filling into the cooked pastry shell, still in the pan. Drop the asparagus into the tart and sprinkle the grated Parmesan cheese over the top. Carefully place the tart into the preheated oven and cook for 20–30 minutes, or until the tart is just set in the center. Remove from the oven, and serve out of the pan, hot or at room temperature.

Onion and Blue Cheese Tart

SERVES 6–8 / VEGETARIAN
Combined with a big green salad, this tart is perfect for an alfresco lunch in the garden.  It is nice and easy to make, too, and there is no need to prebake the pastry. 
FOR THE PASTRY:
2 c (9 oz) all-purpose flour
9 tbsp (1 stick plus 1 tbsp) butter
Pinch of salt
1 egg, beaten
FOR THE FILLING:
1/4 c olive oil
3 very large onions, peeled and sliced
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper
4 oz blue cheese, crumbled roughly into 1/2-in pieces
Make the pastry following the method of Savory Shortcrust Pastry and allow it to rest in the fridge. Meanwhile, place the olive oil in a saucepan and add the sliced onions, herbs and salt and pepper. Stir, put on the lid and cook over a low heat for
about 20 minutes, stirring regularly, until the onions are soft and tender. Discard the herb sprigs and pour out onto a plate to cool.
Roll out the chilled pastry between two sheets of plastic wrap. When it is big
enough to line a 10-inch round tart pan, remove the top layer of plastic and flip the pastry into the pan with the remaining sheet of plastic on top. Press it into the edges of the pan, remove the plastic and trim the edges. Using a fork, prick holes into the base of the pastry shell. If you have time, it is best to allow the pastry to cool again before it goes into the oven to cook, so pop it into the freezer for 5 minutes if possible.
Preheat the oven to 350°F (180°C). Place a baking sheet in the oven to heat up (this will help the base of the tart cook more evenly).
Pour the onions into the chilled pastry shell, place on the hot baking sheet in the oven and cook for 25–35 minutes until the pastry around the edge is crisp and golden. About 3 minutes before the end of the cooking time, sprinkle the tart with the crumbled blue cheese and pop back into the oven for another 3 minutes. The blue cheese will just begin to melt. Remove the tart from the oven and allow to cool slightly before sliding out onto a serving plate.

Crepes

Alton Brown's recipe for 17-22 crepes

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan
  

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.///Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 2.5 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Paula Deen's recipe for 8-10 crepes

• 1 cup all-purpose flour
• Pinch salt
• 1 egg
• 1 egg yolk
• 1 1/2 to 2 cups milk (or more if batter is not runny)
  
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla extract

• nut safe chocolate sauce
• 3 bananas, sliced
• 1 can whipping cream

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate sauce onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.

Easy Coq au Vin (Whole Foods) (need 8 hours)

Serves 4

Brown bacon, chicken, vegs before putting in slow cooker. Serve with crusty bread.

1.35 - 2# (about 8) frozen boneless skinless chicken thighs, thawed
1 t salt
1/2 t pepper
3 T flour
4 slices bacon, cut into 1/2" pieces
3 T butter or EVOO
12 oz box white or baby bella mushrooms, quartered
2 carrots, peeeled and cut into 1/2" pieces
1 med onion, chopped (1 c)
2 garlic cloves, minced
1/2 c chicken broth
1.5 c dry red wine
2 fresh thyme sprigs

Season chicken on both sides with s/p. Coat with flour. Set aside. Heat large nonstick skillet on med. Add bacon and cook 3 mins or til golden crisp. Melt 2 T butter or heat oil. Add chicken, smooth side down and cook 3 mins per side or til lightly browned. Set aside. Heat 1 T butter or EVOO, saute mushrooms 3-5 mins. Add carrots, onion an dgarlic. Season with salt, cook 10-12 mins or til soften. Transfer vegs and broth to slow cooker. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover cooker and leave on low 6-7 hours. Season s/p.

Pumpkin Gratin

serves 6

Provence.

2.5# pumpkin, peeled, seeded, cubed
8 cloves garlic, minced
1/3 c chopped parsley
1 T dried sage
1/4 c EVOO
1/2 c grated parmesan
1/4 c breadcrumbs

350 oven. Spray 13x9 dish. Toss pumpkin with garlic, parsley, sage and s/p to taste. Transfer to baking dish, drizzle with EVOO. Bake 1 hour or til soften and browned edges, stirring occasionally. Remove and toss with cheese and breadcrumbs. Bake 15 mins more until top is golden.