Top | Newsletter 2011

Culinate Newsletter October 12

(mailing, James Berry)

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 h1. Dear readers,
 I made a luscious treat last weekend, and it turned out so well that I want to share the recipe with everyone I know. We didn't create it, but it's one made in the Culinate spirit: adaptable for in-season foods, tasty, and uncomplicated. The dish is richly flavored — not everyday food — but it's one I'll go back to again and again.   

 So what is it? Puff Pastry Tart with Roasted Vegetables, which I found over on the Grand Central Bakery's website. Piper Davis, a co-owner of the bakery and co-author of The Grand Central Baking Book, developed the recipe for the bakery's U-Bake brand puff pastry; you can use it or whatever puff pastry is available in the freezer section of your local market. 
 And for those of us who harbor a fear of puff pastry, a video on the same site shows how to form the tart base, which is practically as simple as boiling water — and much tastier.

 In fact, the final result — a combination of slowly caramelized onions, fresh tomatoes, and fresh thyme (the herb I chose), on a puff-pastry base — is irresistible. I didn't even mind the slightly limp leftover version for breakfast the next day. 

 As a cook, I appreciate a few special go-to dishes that can be made on (fairly) short notice. This tart fits the bill.

 Kim Carlson
 Editorial Director

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story1id: 331636
story1text: "Jonathan Bloom has eight solid suggestions for minimizing your food waste and its impact."
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story2text: "When Kathleen Weldon found her way back to eating meat, it was a completely different experience." 

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recipe1text: "Autumn puts us in the mood for Alice Medrich's triple-ginger cookies." 
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recipe2text: "Rick Bayless coaxes complex flavor from only a few ingredients."  

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