French Goat Cheese Zuchini Tomato Tart !

Happy Summer ! Well, the temperature here in Fresno has been over 100 degrees this week ! But that doesn't stop me from making my weekly trek to my favorite Farmer's Market. The market has been a glorious array of colors and bounty. I've been buying peaches, plums, apricots, nectarines, strawberries, boysenberries, peppers, zucchini, green beans, garlic, tomatoes, parsley, English and Armenian cucumbers, raisins, nuts.....and well, you get the picture ! 

All the best chefs and cooks will tell you to cook with what is growing in season, so spying the shiny zucchini and the glistening tomatoes makes me think of this French Goat Cheese Zuchini Tomato Tart ! 

I used to participate in the Santa Barbara French Festival, having had a booth where I had my artwork and greeting cards for sale. My booth happened to be placed beside Santa Barbara Catering, who sell delicious Nicoise salads, goat cheese zucchini tomato tarts, and other wonderful delights to eat ! Talk about a mouth watering placement ! One of the owners told me how to make these tarts, so here is what I recall to the best of my ability. I am using filo dough in this recipe, and I believe that SB Catering uses puff pastry for the crust, which would be a little easier and quicker ! I have made this tart with family...It's fun to make ! So gather your family or friends and create it together !

                    French Goat Cheese Zuchini Tomato Tart                                    

1 package Filo pastry (I like to find whole wheat if available.)

1/2 cup olive oil

4 medium sized zuchini squash, sliced in circles 1/8 inch thick

1 medium sized red onion, sliced in 1/8 inch half  circles

4 medium sized tomatoes, sliced in 1/4 inch circles

1 - 8 oz. cold goat cheese log (Keep this in the refrigerator for firmness, until needed.)

1/2 cup fresh basil, chopped

2 teaspoons dried Herbs de Provence

salt and pepper

                                           Procedure

    Preheat the oven to 350 degrees. Open up a package of filo dough. Take 4 sheets of dough off of the stack, and lay them on a baking sheet, or a piece of parchment paper a little longer than the dough. (If you want to make two tarts, double these directions.) Put 1/3 cup olive oil in a small bowl and get out a pastry brush.  Put the rest of the dough inside the plastic bag and tape the ends, to freeze for another time. Cut the sheets in half the long way, stack them on top of each other, and cover them with with a damp dish towel. Uncover the filo sheets and brush each one with the olive oil, laying them on top of each other,and stack on a baking sheet. Fold all four edges of the sheets inside, 1/2 inch to make an outside crust.

   Slice all the vegetables according to the thicknesses stated in the ingredients list, with a knife or a mandoline. (I love my mandoline because it makes such uniform cuts. Use extreme caution with one though, because they are so sharp !) Slightly overlap the zucchini circles in 2 or 3 rows. Lay a row of tomato slices down the center. Sprinkle the onion slices over all of the tart. Open the cold goat cheese log and crumble small goat cheese pieces over all. Then sprinkle the herbs de Provence or fresh basil, or both on top. Drizzle some olive oil over all. Bake the tart for 15-20 minutes or until the tart is golden brown. Cut the tart in 3 inch pieces. Mangez avec delices....Eat with delight !

   

                                    

    

Escape to a Carmel Valley Paradise and an Apricot Tart !

Have you ever just needed to escaaaape ? Thaaat's how I was feeling the other day ! Needing some time to dream...to see beauty....to feel ocean air....to veg out with a good book....The mood I was in reminds me of the time that I spent about two days in gorgeous Carmel Valley, just inland from Carmel,California, where the air is warmer as one drives away from the ocean.
   So I called my cat sitter, made arrangements for her to take care of Cocoa, Poof, and Ollie, packed my things,and took off for two nights in San Francisco and two nights in Carmel Valley ! These pictures are of Earthbound Farm in Carmel Valley. This is a tranquil place where I like to wander, to have lunch and to take pictures. When you first drive up and park, you can see the organic county store with wooden tables, chairs, picnic tables, benches, and a large indoor/outdoor building where they hold events and classes such as wreath making. I like to see the beautiful organic produce in the store, grab a sandwich from the fridge in front of the store and a drink to have outside. There is a takeout counter where you can order the sandwich of the day, hot dishes, desserts, ice-cream, and coffee. I noticed that more parents are bringing their children there after school to get ice-cream these days !
 

I love wandering in the back of the farm, as it is a visual delight of flowers,

Amazing Israel...The Empty Tomb in the Garden !

   On our  second to the last day in Jerusalem, we visited where it is believed to be the tomb, inside a beautiful garden, that Yeshua's (Jesus') body was placed in after He was crucified. The garden was constructed out of all sorts of shapes and sizes of stones, and had a profusion of various colorful flowers. It was a lovely, peaceful place where one could just sit and contemplate the miracle of Yeshua, Jesus rising from the dead, and to get away from the busyness of the city.
   I entered the carved out rock tomb with 3 other people, and a silence fell over us as we stood there in awe, and then one of the ladies, Crystal, began to praise the Lord, so much so that it sounded like a Psalm from the Bible that King David had written ! It was a beautiful moment.
   In an outdoor chapel area, we had a time of scripture reading and teaching from Rabbi and his wife, and then we took communion there,with grape juice in

olive wood cups and matzo bread, symbolizing Yeshua's blood and body having been crucified for our sins.
   I pray that you get to visit this Garden Tomb in Jerusalem and have an intimate moment with the Lord Yeshua, as He touches your heart with His love.
   Since this is a garden filled with flowers, I am planning to include a recipe for Lavender Apricot Jam, as soon as apricots are plentiful, and bursting with luscious sweetness !!
   To be continued.....!

P.S. And speaking of lavender, which was growing in this garden and other places in Israel...Here is a beautiful and very simple taste  delight with white peaches, white nectarines, and lavender honey. I like to have this little treat for breakfast or a lovely dessert !

   White Peaches and Lavender
                  Honey

   Buy some semi-soft white peaches or white nectarines in season, at your local farmer's market.Cut them in half, slice them in 6-8 wedges. Arrange the wedges on a pretty plate. Drizzle honey or especially lavender honey over the peaches or nectarines.  Add an edible flower on the plate. (I found "Maison Peltier Lavender Honey on Amazon and ordered six of them, some to keep and some to give away as gifts !) Serve this INCREDIBLE treat to yourself, a friend, or your sweetie !

Amazing Israel.... and Some Good Food to Boot !

   Where do I begin to write about a land with so much history (His story),beauty, color, texture, cuisines,and on and on..My recent trip to Israel was educational, inspirational, emotional, strenuous, challenging, and unforgettable ! It challenged me to push myself harder than I usually do physically, as we had nine days of getting woken up at 6:30 AM, being ready for the bus at 8:30, and walking on a lot of stones, gravel, and steps. I don't think I have ever seen so many rocks in one country, and Israel is vey small, much smaller than California ! When one travels there, you feel like you have gone back in time, but Israel is also a beautiful blend of the ancient and modern day age. It was so awesome  and emotionally moving to go to places where Yeshua, Jesus Christ had been ! I particularly loved sailing on an ancient looking boat, across the Sea of Galilee, on a gorgeous day, knowing that Yeshua had walked on that body of water !! Cowabunga !!!
   After landing in the Tel Aviv Airport, I was taken by taxi to the Mediterranean Seaport city of Netanya.I was staying in a brand new Ramada Hotel and would meet the rest of my traveling group in the morning, as they had flown on another airline. I arrived in the afternoon, so I had time to take a little nap and a stroll to take in the view of the sea, and then later I would have dinner in the hotel restaurant.

   My Rabbi's wife,Lynette, had told me that the food was wonderful in Israel, so I was very excited to indulge ! When I entered the restaurant, my eyes almost popped out of my head ! There was a buffet line of assorted, beautiful salads, and array of meats, such as chicken, beef, and fish, as well as stews, and a counter with  assorted, cute little French pastries on it !

   We stayed in four hotels on our trip, and these food photos were taken at several of them. I couldn't get over how organized the hotels were, from handling large groups of pilgrim tourists like us (We had 21 people in our group.),

 and feeding us dinner and amazing breakfasts as well !

   The breakfast buffets consisted of yummy selections like custom made omelettes, hard boiled eggs, small mushroom quiches, yogurts, yogurt cheese with mint or dill, cucumber and tomato salad, baby arugula, cereals, granola, croissants, pastries, a twisted chocolate yeast cake called a krantz cake, cappuccinos, cafe mochas, hot chocolate, and I could go on ! Yes, they even had salad for breakfast ! How's that for eating something healthy to start your day !!                                                                                              Speaking of salads...Here's a recipe for a farro salad, adapted and inspired by a recipe in the cookbook, "A Year in Vegetarian Kitchen" by Jack Bishop. Farro, or spelt, is a whole wheat grain that is eaten a lot in Italy. It's a great salad to eat at a bar-b-que, a picnic, or to have on hand in the fridge when you want to grab something easy and quick, to eat for three days at lunch, dinner, or maybe breakfast ??!!

                                                 Farro Salad

1 pound Cremini mushrooms, trimmed and quartered, (halved if small)  (Optional, I don't always add them.)
1 cup cherry tomatoes   (Or 1 cup sun-dried tomatoes, sliced. I prefer these because they have intense flavor.)
4 medium shallots, thinly sliced
1 red bell pepper, cut into 1/3" strips
5 tablespoons extra virgin olive oil, or lemon olive oil
salt and pepper
2 tablespoons aged Balsamic vinegar (or more)
1 quart chicken or vegetable broth
1 1/2 cups farro (spelt) rinsed
1/4 cup fresh parsley, minced
1/2 cup fresh basil leaves, chopped or torn
6 cups baby arugula leaves or fresh spinach
4 ounces Pecorino Toscano, Goat Cheese, or Feta cheese, diced or crumbled (about 1 cup)

                                                      Procedure

   Move an oven rack to the center position and heat to 425 degrees. Combine the mushrooms, tomatoes, shallots, peppers, 2 tablespoons olive oil,  and salt and pepper to taste on a baking sheet with a rim. (If you'd rather use sun-dried tomatoes, you can omit the fresh tomatoes and add them after the vegetables have roasted.) Roast the vegetables, stirring once, until the are nicely browned, about 20-25 minutes. Slightly cool the vegetables.
   While the vegetables are cooling, bring the broth, farro, and one teaspoon salt to a boil in a large pan. Reduce the heat, cover, and simmer gently, stirring it once or twice, until the faro is tender, but a bit chewy, 25-30 minutes. Drain the farro  in a strainer and put it in a large bowl.
   Add the remaining 3 tablespoons of olive oil, the balsamic vinegar, and toss until the farro is coated evenly. Add the roasted vegetables, parsley, and if using the sun- dried tomatoes, to combine. Cool it slightly then add salt and pepper to taste.Chop the spinach and add to to the salad. If you feel that more olive oil, balsamic vinegar, and seasoning is need, go and add them.  Crumble some cold goat on top or the cheese of your choice. So make this salad and.......Go to Israel !! You'll be forever changed !!

Coq au Vin (Kosher !)

Oh, the French !!  Their cuisine never ceases to AMAZE me !  It seems that almost every time I make a French recipe, it's delicious.....because it's French ! Last year I went to Portland, Oregon with my mother, Sonje. Her friend Lorna, took us to the historic Heathman hotel,which has a French restaurant. There I ordered Coq au Vin for the first time. Oh boy, now that's an award winning dish !   I recently made it for the first time, when I had my mother and brother Brett over for the last night of Hanukkah. When I tasted it at the dinner table, I swooned and let out an "Oh yum" under my breath. I know that it isn't polite to brag about the food you've just made, but oh boy, this was good ! Why haven't I made Coq au Vin before !!??  It was probably out of ignorance and fear, that the recipe was going to be too complicated. Man, I didn't know what I was missing ! G-d has really blessed the French with out-of-this-world inspiration in their recipes ! Some dishes are rustic and comforting, and others are sophisticated and very elegant. Many recipes are actually easy to make, with many not  having a lot of ingredients ! On another note...but speaking of the French...Why don't we forget the word "Diet" and eat more sensibly and enjoyably like they do....Eating healthy, balanced meals...lots of colorful,fresh ,in-season, organic vegetables...avoiding foods made with white sugar and white flour, 6 days a week, and fried foods...having fresh fruit for dessert...and one day a week having a high quality,small sweet dessert if desired (Optional,like a pastry from a French bakery). I also like to have a small handful or two of Lily's Dark Chocolate Chips, that are sweetened with stevia, for a little snack mid-day. I found them at Whole Foods Market. We don't have to torture ourselves with weird,unbalanced diets !!! Oh, and exercise every other day helps tremendously too !!! The French walk a lot !!!

   A typical Coq au Vin recipe uses bacon, I would imagine, for flavoring. I read in the Bible that the Lord doesn't want us eating pork and shellfish, (When the Creator of these creatures say not to eat them, I believe He knows what he's talking about ! So, I abstain !) So, I decided to look for a recipe that left the bacon out. To my delight, I found Jaime Geller's two recipes online, and then it dawned on me that I have her "Joy of kosher" cookbook !  After making and tasting this divine recipe, I thought ...who needs the bacon ??!!  So here 's an adaption of Jaime's recipe for "Coq au Vin with Veal Sausage, Thyme, and Merlot", minus the veal sausage. I recommend using small organic chicken legs and small or boneless thighs, as I think the sauce will infuse it's flavor better than if you are using thick,less tender breasts.I also added carrots to this recipe. This entree would also be delicious served with garlic mashed potatoes. sprinkled with some chopped parsley !

  P.S. So don't be afraid to try a new recipe, even if it's French ! This stint on this earth is short, and there are a bazzzzilion recipes out there !! Add something new to your repertoire !! (Repetoire is a French word as many so called English words are !) Oh, and by the way....cook with fresh vegetables....old mushrooms taste like old mushrooms....old potatoes taste like old potatoes, etc., etc..

                               Coq au Vin with Thyme and Merlot

2 tablespoons olive oil
One 3 1/2-pound chicken cut into 8 pieces
   (I  also used a 3 1/2 pound package of organic thighs from Costco)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup peeled pearl onions (fresh or frozen)
2 garlic cloves, minced
2 tablespoons tomato paste
one 750 ml bottle merlot (I found a bottle of Charles Shaw at Trader Joe's for around $4.00.)
1 small bunch fresh thyme or 1 tablespoon dried
1 bay leaf
3 carrots, sliced in 2" pieces, or 15 baby carrots with 1/2 " stems
1 cup cremini mushrooms, halved
1/2 cup chopped parsley

   Preheat the oven to 375 degrees. Heat a large Dutch over medium-high heat and pour in the oil. (I used medium heat because I have a hot stove.) Season the chicken with the salt and pepper. Brown the chicken on all sides, cooking for 10 to 15 minutes total and then transfer them to a large plate. (I also used a frying pan so that there are not too many pieces in the pan together, that would cause steaming.) Add the onions to the drippings and sauté them until browned, about 6 minutes. Add the garlic and cook for about 3 seconds, until fragrant. Stir in the tomato paste and cook 2 minutes. Add 1 cup water, the wine, bay leaf, torn in half, and the reserved chicken. Bring to a simmer, cover, and transfer to the oven. Bake 30 minutes.
   Add the mushrooms and the carrots, re-cover, and bake until the chicken is tender, about 30 minutes more.
   Transfer the chicken and all the vegetables with a fine-mesh strainer or slotted spoon to a bowl and keep warm. Remove and discard the bay leaf and the thyme sprigs, so just sauce remains in the pot. Bring to a boil, and simmer until reduced by half, about 20 minutes. Return the chicken and vegetables to the sauce and stir to coat well and heat through. Serve immediately on a rimmed platter,  sprinkle some chopped parsley on top, passing any extra sauce in a gravy boat.
   Another way to individually plate this entree, would be to place a good spoonful of garlic-mashed potatoes on each plate, and then to place chicken and vegetables on top.
   So voila, there you go ! Make this lovely dish for a Holiday, birthday, anniversary, or any time you feel in the mood to pretend you're in Paris !

                 

A Rainbow Salad Inspired by "Love and Garlic" !

Back in the day when I had 3 young children, there was one activity that I loved and still love, which was  to attend cooking classes ! I have taken classes from a former Fresno Bee Newspaper food writer, Whole Foods Market, Erna's Elderberry House Restaurant in Oakhurst,Ca., Pascale Beal of Pascale's Kitchen in Santa Barbara, a language school in France, a B and B in Washington, and a wonderful catering company in Fresno called Love and Garlic, owned and run by Nancy Vajretti, a fabulous cook ! (You might enjoy taking cooking classes solo, with a friend, or with your spouse. I hope this list gives you some ideas of where you might attend.) Nancy had a cozy kitchen, where a small group of us would gather around a large,  square table on stools. She would discuss the menu with us first. Often the recipes had history to go with them, like Gelsomina's Chocolate  Pudding Cake, or her mother's Minestrone Soup, which consisted of pulling a variety of vegetables out of the fridge. I think knowing that a dish has a story behind it, makes it just a little more special, significant, interesting, and personal.

   Well....Everything that we made in Nancy's kitchen was scrumptious, which brings me to recall her "This Season's Pear Salad".The reason I am writing about this salad, is because often when I make it, people go a little coo coo over the dressing ! I went berzerk when I first tasted the spicy dressing and the wonderful medley of ingredients !!! It was like no salad I had ever tasted before ! Nancy's version had poached spicy pears in it, white cheddar cheese, pine nuts, dried craisins (cranberries), and raisin nut bread croutons, with a red wine pear vinaigrette dressing.

I have changed the salad ingredients a little, as well as the dressing recipe, but I think both versions have that WOW factor ! The salad is also beautiful to behold with the eyes, because of it's variety of colors in the baby greens, blueberries, oranges,  apples, raspberries, strawberries, cheese, and pine nuts. It's a lovely salad that fits in well with all seasons of the year, and any Holiday or celebration.This salad could also be a whole meal with some yummy muffins added to it.

                                     
                                         Spicey Fruit, Cheese, and Pinenut Salad

1/2-1 large box or bag of baby greens
2 apples,sweet-tart, sliced thin
2 oranges,sliced or cubed
1 small carton raspberries
1/2-1 small carton blueberries
10-15 strawberries,sliced
1/2 cup toasted pine nuts
1/2 lb. Jack cheese, crumbled in 1/2'' pieces

                                                    Vinaigrette

1 cup extra virgin olive oil
1/2 cup orange juice concentrate
1/2 cup red wine vinegar (or raspberry vinegar)
1/4 cup cranberry juice
2 tablespoons honey
1 cinnamon stick, freshly ground (The 3 sweet spices can be ground together.)
1 whole nutmeg, freshly ground
6 whole cloves, freshly ground
1/2 teaspoon salt
1 teaspoon fresh cracked pink peppercorns
      (or 1/2 teaspoon ground black pepper)
1/4 cup chopped fresh mint and tarragon (optional but good !)
1 to 1 and 1/2 cups raisin bread, cut into cubes (optional)

   Whisk all of the dressing ingredients in a large jar or a blender, plus 1 teaspoon of the ground cinnamon, nutmeg, and clove mixture. Taste to see if it needs more seasoning, honey, or juice. (Sometimes I also add some Xylitol, a natural sweetener, if the dressing is too tart. You also could add a little raw sugar.)

   In a salad bowl, put the greens, 3/4's of each fruit, 3/4's of the pine nuts, and 3/4's of the cheese crumbles. You can slice the fruit with a knife, but I prefer a mandoline slicer, which makes gorgeous, thin slices. Drizzle some of the vinaigrette over the salad and toss. Do not overdress the salad. Arrange the extra fruit, pine nuts, and the cheese on top. Then lightly sprinkle some more vinaigrette over all. A plastic squeeze bottle works great for this.

  P.S. As an option, you can lightly toast some raisin bread croutons in a frying pan,
on medium low heat, and add those to the salad.

   P.P.S. At my daughter Brittany and son  in law Jeff's house for a Holiday, we had  wonderful Mexican tamales that were prepared by Casa de Tamales Restaurant in Fresno. Their Aunt Monique made brown and white rice with sautéed onions and a southwestern salsa added, that had beans in it ! It was delicious ! For a big holiday gathering, it can be a whole lot less stressful to order from a restaurant, if that floats your boat. People bringing food also is helpful !
   I made a green salad that had watermelon radishes, orange slices,pears slices, pumpkin seeds,radish slices, toasted cracked hazelnuts, and dried cranberries.  You could also add sliced avocados and sliced mangos, if you'd like. It had a south of the border flavor, so to the salad dressing recipe that I have written on this page, I added 1/2 teaspoon of dried chili flakes. You also could add 1/4 cup of lime juice if desired. Taste and see if this is a delicious, mildly spicy dressing for you, and if not, just adjust the seasonings !
   Isn't Adonai amazing, good, and loving to have given us such a wonderful variety of  colorful and delicious foods !! Thank you, thank you loving Father !!!

Homemade Chai Tea for Winter !

Winter is coming ! That means cold weather with warm hearty soups and stews, along with hot, comforting drinks, aromatic teas, and soothing coffees. The past couple of years, I have been buying  affordable Trader Joe's Chai teabags in boxes.  On my last visit there, they were out of this delicious tea. I also bought some luscious handmade loose chai tea that a man had made, and his wife was selling at the Hanukkah Bazaar at Temple Beth Israel in Fresno. Wow, the flavor was so intense, and I couldn't believe that it only took 1/2 teaspoon of the mixture to make one cup of tea ! Well, I took that little canister of tea to New York, when I visited my daughter Brittany and her new husband Jeff, recently,  and I left it there for them. Soooo,  not having any Chai tea and having been wanting to make my own chai tea, I decided now was my chance to give it a shot !

   I gathered the ingredients that I found in my kitchen,such as cinnamon sticks, black pepper corns, star anise, fresh ginger, cardamon, a small piece of a vanilla bean, a whole nutmeg, and ground them up in my little coffee grinder, then steeped 1/2 to 1 teaspoon of  the tea in a mug filled with hot water. I was amazed how EASY the whole process was ! It probably took about 5 minutes from start to finish ! I noticed at our local  Lassens Market that there are different flavors of Chai tea, so basically you can put whatever blend of spices in the grinder that you want , to make the particular tea that suits your fancy ! You can also add whole cloves, coriander seeds, and  fennel seeds to your mix. Oh, by the way....Did you know that Chai means tea ? So if you're making Chai tea, you're really making tea tea !

When I went out to buy the spices to make the tea, I looked in a couple of grocery stores. There, I was able to find what I needed, but at expensive prices. Then I went to a Mediterranean market in Fresno and was able to find most of these spices in bags and plastic containers. (Entering that market was like going to the other side of the world ! One  Persian customer was buying freeze-dried limes for I know not what , and roasted watermelon seeds covered in a pink powder ??  I bought pomegranate molasses for the first time to drizzle on roasted acorn squash !)  The quantities of the spices were larger and cheaper ! It may take a few trips around town to find what you need. Some recipes add black tea as well. I prefer not to add the extra caffeine, so I leave it out. You can add loose tea or a tea bag when you are steeping your tea, if you want.



My Version of Chai Tea


1/2  teaspoon whole pepper corns
1 cinnamon stick
1 teaspoon cardamom pods
1/2 inch fresh ginger
2 star anise or
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/4 vanilla seed

Grind all the ingredients  in your coffee bean grinder. Leave them in the covered grinder or put them in an air tight container. (A pinch of these spices might taste good in your coffee another day, or in a citrus salad dressing, or in applesauce ! ) Put 1/2  teaspoon of the mixture in a teacup. Add 6-8 ounces of boiling water. Cover your cup and let it steep for 3-5 minutes. I heat about 1/4-1/3 cup of milk or 1/2 and 1/2 in a metal measuring cup on the stove. Watch it carefully ! Add the hot milk to the tea, plus a teaspoon of honey, or a little more ,if desired. If the tea isn't strong enough for you, add a little more of the tea mixture to your cup.
                                   Then I take my tea outside ,if it's warm enough, watch my cats enjoying the sun rays, gaze around the tranquility of my flowers and trees in my garden, watching a new morning  unfolding, and thank G-d for another day of life !
   P.S....This tea, placed in small zip-lock bags,  then put in decorative bags, and tied with ribbon or raffia, would make nice gifts !
   P.P.S....Freeze-dried limes add authentic lime flavor to cuisines including Middle Eastern, Mexican, Thai, and Indian foods. The watermelon seeds are dried, salted, and offered to guests in Persian homes. There are such new, exciting, things to learn when entering into a different cultures' market and going up and down the isles, studying all the foods one has never seen before ! Ask questions about certain foods are used ! Your world will expand and grow !!