Sunday, September 17, 2017

Set the Table 2017 | Week 37

A Plum, Pear and Pistachio Tart 
Inspired by Ina Garten's Plum Tart found here.
*Making and eating this tart with Faith Ann while tailgating 100% helped Northwestern Football beat Bowling Green yesterday (which unfortunately does not have any green in it's school colors) because I pounded the green pistachios and the shredded the green pear to oblivion and beyond. Or maybe it was because we just had "faith" in the purple house... lol.

1.5 c gluten free flour blend (Pamela's brand)
1/2 c rolled oats (Hazzard Free Farm's Raw Oats found at Radical Root Farm Stand)
3/4 c chopped/pounded pistachios
12 Tbsp cold organic grass fed butter diced (or cold coconut oil or cold Earth's Balance Spread)
1 egg yolk (or flax egg)

2 lbs plums quartered (Prairie Wind Family Farms CSA)
1 pear grated (Prairie Wind Family Farms CSA)
3 Tbsp Whiskey Peach preserves (Holcomb Hollow) *Use any flavor preserves - be creative!
3 Tbsp Coconut sugar
2 T avocado oil (any good quality melted butter/oil will do)
1 Tbsp chia seed powder (optional)

Preheat oven to 400 degrees. You'll need a glass baking pan, springform pan, pie dish or tart pan. Two large bowls and a few large spoons or spatulas.
Crust prep: Place all dry curst ingredients in a large bowl. Using clean hands rub, the butter into the dry mix until you get a course bread crumb like consistency (or pulse ingredients together in a food processor until crumb consistency is reached). Mix in egg until fully incorporated. Press 1.5 cups of mixture into the bottom of your baking pan (and up the sides if you'd like). Tip: If it is warm in the kitchen, put the bowl in the fridge to keep the butter cold and and the mixture crumbly.
Filling prep: Place all filling ingredients into a large bowl and mix thoroughly. Pour into the prepared "crusted" baking pan. Top with the rest of the crumbly crust. Bake for 35-40 minutes or until crust is beginning to brown and insides are bubbly. Let cool a bit and serve with the best quality vanilla ice cream you can find! Store in fridge and reheat for a great breakfast, snack or dessert!

I pounded these in a zip lock baggie first.



Week 37's Game Plan:


I am taking a break from meal planning this week! Letting my creativity flow... Probably making something with salmon, this I do know:)

Wrap it UP with last week's action:

It was so fun hosting our Florida friends who came up to get away from Irma for awhile. "Make your own Pasta" night was a hooting success and Kimberly Snyder's Pineapple Coconut Smoothie was loved by all.

Here's how I made mine and it served up 6 jam jars!

1 can organic light coconut milk
1 banana (Use 2 if you want to taste the banana. I wanted to "hide" it for a guest who has an aversion to them... and it worked!)
1 pineapple
1 c ice
1 tsp pure vanilla extract
1/2 tsp cinnamon

Blend in a high speed blender (I use a Vitamix) until smooth and garnish with a strawberry or two!

The leftover soffritto pasta topping went on my nachos the next day... oh yea! And you must check out Jules Aron! I adore her Zen and Tonic cocktails book (found on sale at the Elawa Farmer's Market a few weeks ago - lucky me!) and hope to make every single lovely drink someday (in my dreams).

Taco Tuesday.

Dribble & squint. 

Don't blink. 

It all starts at home plate.

To the Mullies we go...


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