Monday, November 30, 2009

Thank You, Gracias, Merci, Kob Khun Ka

Thanksgiving this year was punctuated by movies (Blindside, Definitely, Maybe, Up), games (the annual Turkey Cup soccer matchup, bingo and the Huskers barely squeaking by Colorado), and the usual food, friends and family.  Mom delegated hors d'oeuvres to me in an effort (I'm certain) to curtail all crazy dishes. She said, "That way you can be creative." Tell-tale sign. It's OK Mom, I know Dad requested I steer clear of exchanging duck for turkey or tweaking the stuffing recipe.

Instead I made a puff pastry-tomato thingy from Food & Wine. I'm testing out new magazines as my subscription to Gourmet is now null (grrrr). I tried out a soup recipe that looked fantastic in the glossy but turned our horribly (so bad I won't even blog about it, which is saying soemthing; it had no flavor whatsoever)--though I don't think blame can lie entirely with the magazine's food editors, it's not like I follow recipes. I will also say the mag's editorials left something to be desired. However, the appetizer turned out quite fine, and I see more puff pastry in my future.

Allison drinks from Grandma Noni's wine glasses.

Dad draws eager looks from the dog and Cordell while carving the turkey. Cordell loves all things motorized, vacuums in particular. And Shelby is satiated into slumber with the tryptophan from scraps of turkey, thus she doesn't wander from diner to diner at the table begging for scraps; she's already sound asleep (good idea Dad).

Joanie is an occupational therapist who specializes in hands. She made this pie crust from a cutout of Cordell's palm.

Puff Pastry-Tomato Tartlet: from Food & Wine
16 ounces puff pastry, defrosted
10 ounces ricotta cheese
big handful cherry tomatoes
olive oil
salt and pepper

Lay out puff pastry flat on a tray between two pieces of parchment or wax paper. Bake according to directions--I did 15 minutes in a toaster oven (even though the directions said not to use a toaster oven, the oven was completely occupied by the turkey, something of far greater importance on Thanksgiving) at 400 degrees. Meanwhile, slice tomatoes in half. Lay flat on a baking tray, drizzle with olive oil, sprinkle with salt and pepper and thyme. Roast at 400 for 15 minutes, or like I did, at 325 for 30 minutes--the point is to roast until some of the water from the out-of-season tomatoes evaporates giving it a more intense flavor.

In a small bowl, stir salt and pepper into the ricotta cheese to taste. Spread ricotta on finished and slightly cooled puff pastry. Place roasted tomatoes on the ricotta-covered puff pastry a couple inches apart in rows. Then cut pastry into squares with one cherry tomato on each. Serve.

1 comment:

Jamie said...

I love the idea of using a cut out of a child's hand. My daughters love to help me in the kitchen, and I know they would get a kick out of that pie.

I will have to give the tomato tart a try, I actually have all the ingredients in my kitchen right now.