Treasures Little Vietnam, Pei Mei

Can't wait to dive into this beautiful book I got in Chinatown, Pei Mei's Chinese Cooking....
and, to help, what a treasure I found yesterday in Little Vietnam around Argyle street! A round cutting board, with a groovy metal attachment for hanging, for 10 bux! And this sucker is thick. It's as if they sliced the tree right in the middle. I've never quite seen one like it, and certainly not this thick for so cheap. You may need one, too!

Heart Shaped Tart

This might be the best apple tart I ever made...the key seemed to be 3 layers and love. Twas the night b4 valentine's day and I met my old great friend Kathy at the Green Mill to hear the Slam. I laughed harder than I had in a very long time...when I got home decided to fulfill T's request of apple pie for V day, so at 11pm,and on a high from love poetry, I began.
First, Alice Water's crust recipe...so simple, and yet the flakiest crust ever. Worked beautifully in the open crostata format, as I wanted the heart shape. 2 cups flour, 1 1/2 sticks unsalted butter, tsp kosher salt, 1/2 cup ice water as needed. Add water til it just comes together. (by hand or food processor)

After making and retarding crust in fridge, roll out to a circle and cut out a heart shape. Spread the heart w/apricot preserves. Spread with a layer of applesauce (peel and cube 1 granny smith apple, boil in a sugar syrup (about 1/2 c water and 1/4 c sugar) a bit of cinnamon, until all is soft and puree in food processor, chill til cool). You can make this and the streusel whilst crust is mellowing in the refridge. (for streusel I just crumble together about a cup of sugar or brown sugar, t of cinnamon, t of salt, 1 stick butter and about 1/2 c of flour. Mix by hand till crumbly or in food processor, set aside.)
So, after the preserves, spread tart heart with applesauce, then line the heart rim with the streusel. Then, for second layer, take one more granny smith, peel and cube it into tiny cubes, and saute in butter (about 1 T) and some sprinkled sugar and cinnamon, til soft. Scatter that over sauce. So now the texture is this crispy crust, unctuous sauce, and a bit of apple pieces for texture. For the final layer, peel a granny smith and slice sideways into 1/8 thick slices, and fan overlapping in a heart shape or spiral. To finish it off, sprinkle entire thing around the edges with more streusel, and fold up the heart around the filling. Then chill the entire tart in the freezer for at least an hour. (or, as I did, overnight).
Preheat oven to 375, and bake about 30 mins, or until nicely browned. When cool, brush with melted preserves to make it shiny and sexy. present to lover and say here is your valentine tart my love. Then go see The King of the Moon and his Minions and get lost in the romance...

Pictures of Fish

Cowboys, Indian, Prarie Wagon, Elvis

Tommy's arrangement on kitchen windowsill kills me

Rose syrup, truffles in a blizzard

i lovethe bottle most of all....so beautiful...used to make rose and raspberry truffle cream....
Valentine's truffle production

Jazz and Cookie Bars and Cold whistling winds.....

New bar cookie I was experimenting with came out really beautifully with a lovely flavor...and easy, just dump all ingredients into food processor, and pat into a pan about 1/2 inch thick, and bake @ 350 for about 20 minutes, (or until browned and a skewer comes out clean). Cool and cut into squares, or other fun shapes. I spread mine (while warm out of the oven) with a homemade caramel, which could be omitted and you'd still have a great cookie. Or melt some kraft caramels on top, right when pan comes out of the oven, and spread. Decorate w/ melted chocolate to be fancy.
Oatmeal Walnut Caramel bars:
1 c sugar
1 c packed brown sugar
1 c butter
1 t vanilla
2 eggs
1 3/4 c flour
1 t baking soda
1 t salt
3 c oats
1 c walnuts
in food processor, cream butter and sugars. add all dry ingredients but flour/soda and pulse. add eggs and pulse. Finish with flour/soda. spread into greased, parchment lined sheet pan. If any batter is left over, freeze it and scoop it out for cookies another cold, blustery day. Bake @ 350 til skewer comes out cleanly. Spread with caramel topping if desired. Cool and cut.