Edible stories told here
Crisp spring time asparagus, both baked and lightly sautéed, comes front and center in this simple goat cheese and chive tart studded with crisp bacon bits. Get your spring greens on! I admit I cheated and bought asparagus before it became available at the farmers’ market. It was almost local and a welcome change from […]
This is a slightly different take on a Pissaladière, the traditional tart with onion and anchovy. Here the anchovy is not the star but a supporting player to the caramelized onion, the character with a few scene stealing lines. Like Mercutio in Romeo and Juliet– “Without his roe, like a dried herring: flesh, flesh, how art […]
Tarts are one of my favorite things. Flakey buttery crust and what ever happens to be in season/in the fridge for filling. I don’t want to get into a debate about how to make the flakiest crust, okay, maybe I do- but I’m pretty entrenched, I’d need physical proof to convince me that there is […]
