A Summer Sensation!

I know you have all missed me, Rachael Jay: the magnificent mistress of Montreal cuisine; and I apologize for being so bloody lazy as far as this blog is concerned. But I've accrued a number of delicious recipes that I want to share with all of you. So... enjoy!

Beet & Feta Tart served with Avacado, Grapefruit, and Fennel Salad and Steamed Asparagus with served in a mimosa sauce

Beet & Feta Tart (taken from epicurious)
I've made this tart before, but I just wanted to make some comments about what I've learned about this tart. It's important to not over salt the tart (which is surprisingly easy). Also, the key to a delicious flaky pie crust is to not over-hydrate. When mixing the flour and cold butter, it is important when blending to create a dough that is a loose meal of pea sized chunks that will adhere if you squish it together.

Ingredients

2 small red beets (about 1/2 pound with greens)
all-butter pastry dough
pie weights or raw rice for weighting shell
6 ounces feta
1 cup heavy cream
2 large eggs

Garnish: 1 large red beet for spiral shreds (see note, above)

Preparation

Preheat oven to 450°F.

Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.

While beets are roasting, on a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim. Chill shell until firm, about 30 minutes. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered.

Reduce temperature to 375°F.

Line shell with foil and fill with pie weights or raw rice. On a baking sheet bake shell in middle of oven 30 minutes. Carefully remove weights or rice and foil and bake shell until just golden, about 10 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.

Reduce temperature to 350°F.

Thinly slice beets and arrange in shell. Crumble feta into small pieces and in a bowl whisk together with cream and eggs. Season egg mixture with salt and pepper and pour over beets. Bake tart in middle of oven until filling is set, about 20 minutes, and cool in pan on rack.

If making garnish, peel beet and, using a spiral slicer (see note, this page), shred beet into spirals.

Serve tart garnished with spiral beet shreds.

Grapefruit, Avacado, and Fennel Salad

Ingredients

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 fennel bulbs
4 fresh avocados
2 large grapefruits

Mix the first ten ingredients in a large bowl and whisk together until well blended. The fennel should be washed and sliced very thinly. Use either a chef's knife and carefully cut away at the bulb, or use a grater with a large vegetable slicing end. To cut the avocado, first cut in half and remove pits. Then while still in the skin, carefully slice into thin strips without breaking the skin, and remove with large spoon. Using perring knife, cut away the pulp of the grapefruit and cut out the segments. Arrange as you see fit and serve chilled with dressing.


Asparagus Mimosa

Ingredients

1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled
2 1/4 teaspoons salt
2 tablespoons tarragon vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 hard-boiled large eggs at room temperature

Preparation

Prepare a bowl of ice and cold water. Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry. Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.