Spring Asparagus-Parmesan Tart

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Spring Asparagus-Parmesan Tart

by Nanny Bubby

I love spring, and I love asparagus! A warm tart is amazing in the spring time. With warm days but cool nights; biting into this amazing tart reminds you spring with all its colors and flavors is unfolding right before your eyes. Enjoy! Remember, "Spread Love Like Butter".

Total Time:

1 hour 10 minutes

Serves:

8

Ingredients

  • 3 oz. Sartori SarVecchio® Parmesan cheese divided
  • 2 Tbsp. butter cubed
  • 1 large sweet onion halved and thinly sliced
  • 1/4 tsp. each salt and pepper
  • 1/3 c. heavy whipping cream
  • 1 sheet frozen puff pastry thawed
  • 1/2 lb. fresh asparagus spears trimmed and blanched
  • 8 cherry tomatoes halved
  • 2 tsp. lemon zest

Directions

  • Heat oven to 425°F.
  • Shred 1/4 c parmesan. Finely shred remaining parmesan.
  • Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.
  • Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.
  • Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.
  • Stir in shredded parmesan until melted; set aside.
  • Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
  • Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.
  • Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.
  • Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.
  • Bake for 18-20 minutes or until pastry is golden brown.
  • Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes.
  • Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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Muhammara Mezze Spread

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Muhammara Mezze Spread

by Nanny Bubby

When I first received a Yotam Ottolenghi cookbook I had never heard of him. I looked through the cookbook and everything looked delicious but many of the ingredients he calls for in his cooking were spices I was very unfamiliar with as most of them are classic middle eastern. As a result, without someone to talk me through it, I placed the book on the shelf and never used it. Then……..I discovered a Yotam Ottolenghi Masterclass. His passion and beautiful instruction was amazing, and I learned so much. Chef Ottolenghi and his recipes are now my favorite items to cook. And, this Muhammara Mezze Spread, is to die for. Enjoy!!! Remember, "Spread Love Like Butter".

Total Time:

1 hour 15 minutes

Serves:

11

Ingredients

  • 5 red bell peppers cored, seeded, and quartered
  • 1 white onion peeled and roughly chopped
  • 2 plum or Roma tomatoes halved length- wise, stems removed
  • 1 red chili stem removed
  • 5 Tbsp. olive oil divided
  • 1 1 ⁄2 tbsp tomato paste
  • 2 tsp. cumin seeds
  • 2 tsp. coriander seeds
  • 8 garlic cloves peeled
  • 2 Tbsp. pomegranate molasses divided
  • 3.5 oz. just under 1/2 c. walnuts, toasted and roughly chopped
  • 3.5 oz. just under 1/2 c. pomegranate seeds, plus 1 tbsp for serving
  • 1 Tbsp. parsley leaves roughly chopped, for serving
  • Salt
  • Freshly ground black pepper

Directions

  • Pre-heat oven to 425 degrees
  • Add the peppers, onion, tomatoes, and chili to a large parchment-lined baking tray. Toss with 3 tablespoons of oil, 1⁄2 teaspoon of salt, and plenty of black pepper. Roast in the oven for 20 minutes.
  • While the vegetables are roasting, add the tomato paste and 1 tablespoon of the oil to a small frying pan set over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the tomato paste is a deep red and is caramelized. Set aside to cool.
  • Add the cumin and coriander seeds to a small pan and toast over medium heat, stirring frequently, until aromatic and you can hear a light popping noise, 1 to 2 minutes. Remove the spices from the heat and grind into a coarse powder with a mortar and pestle.
  • Remove the peppers and onions and tomatoes from the oven, add the garlic cloves, and mix lightly. Put the tray back in the oven and roast for another 20 minutes or until vegetables are softened and lightly charred. Once they’re cool enough to handle, peel and discard the tomato and pepper skins (don’t worry if you can’t remove it all).
  • Add the peeled roasted vegetables, the tomato paste mixture, the ground spices, 1 tablespoon of pomegranate molasses, 1⁄2 teaspoon of salt, and a good grind of pepper to a food processor and pulse into a coarse paste, leaving the mixture slightly chunky.
  • Add the walnuts and pulse just enough to roughly blitz (you want the mixture to still have some texture). Stir in the pomegranate seeds.
  • To serve, transfer the Muhammara to a serving plate or bowl and create a slight well in the center. Garnish with the extra pomegranate seeds and parsley, then drizzle the remaining tablespoon each of pomegranate molasses and olive oil over the top.

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Kentucky Derby Pie

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Kentucky Derby Pie

by Nanny Bubby

This year of 2021, we reflect that all of the traditions of the past that we love have been interrupted by the Covid Virus in 2020. This year we have the luxury of actually being able to celebrate the 147th running of the roses on time as it has been run for 146 years. I feel the need to take pause and have the most genuine of gratitude that a horse race that has so much tradition, is returning to its rightful place and running on time. May we all, whether we love the races or not, celebrate the “normality” that the May 1st Kentucky Derby brings us. May we all be winners and celebrate with gratitude all of the wonderful American traditions that we have come to depend on. May you all be winners! Enjoy this amazing Kentucky Derby Pie!

Total Time:

1 hour

Serves:

9

Ingredients

  • ½ c. flour
  • 1 c. sugar
  • 1 stick butter melted and cooled
  • 2 eggs lightly beaten
  • 1 tsp. vanilla
  • 1 c. Chocolate Chips
  • 1 c. chopped walnuts
  • 1 unbaked deep dish pie shell

Directions

  • Pre heat oven to 325 degrees
  • Preheat oven to 325 degrees. Combine sugar and flour. Add melted butter, eggs and vanilla to flour and sugar. Stir in walnuts and chocolate chips and pour into your favorite recipe of an unbaked pie shell. Bake at 325 degrees for 45 minutes. Cool and serve warm with dollop of whipped cream or ice cream.

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Spatchcock Sticky Mango Chutney Chicken

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Spatchcock Sticky Mango Chutney Chicken

by Nanny Bubby

Spatchcock!!!! What????? What is that, right? I know, I myself only came to know this term in the last year! Turns out this form of cooking a chicken has been around since the 17th century! The technique is meant to allow a whole chicken to cook evenly during the cooking process. Adding this marinade to the technique makes a delicious, evenly cooked whole roast chicken. Enjoy!

Total Time:

1 hour 30 minutes

Serves:

5

Ingredients

  • 1 whole chicken
  • 1 Tbsp. Olive oil
  • 1 red onion finely minced in a food processor
  • 2 garlic cloves finely minced in a food processor
  • 1 ½ tsp. good curry powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. grated fresh ginger
  • 1 tsp. orange zest
  • 2 Tbsp. fresh squeezed orange juice
  • 1 tsp. kosher salt
  • 1 6 oz. jar mango chutney room temperature

Directions

  • Pre heat oven to 400 degrees
  • Cut the back out of the chicken from tail to neck with a pair of good poultry shears. Then cut the breast bone enough so you can spread the chicken out flat onto the pan.
  • (hint: wearing plastic gloves will help keep the shears from slipping out of your hands during the cutting process. Provides for a stronger grip.
  • Heat the oil in a skillet over medium-high heat. Add the onion and cook until it is soft and starting to brown about 3-4 minutes. Add the garlic and let cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
  • Combine all of the ingredients except the mango chutney into a glass bowl with the onions and garlic and mix well. Then add the mango chutney and fold into the ingredients being sure that you are evenly making a thick paste with all of the ingredients.
  • Salt the underside of the chicken and place on a sheet pan or roasting pan. Blot the skin of the chicken with a paper towel so it is dried well making it easier for the skin to crisp up during the baking process.
  • Begin by salting the skin and then take your mango paste and begin to spread all over the chicken with about ¾ of the paste. Use the remaining ¼ of paste to place under the skin in a thin layer to add extra flavor. (do not place any paste on the underside of the chicken)
  • Place into the oven for 55 minutes or until the thick thigh meat registers 165 degrees on an insta read thermometer. Enjoy!

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Fruit Compote Inspired by Alice Waters

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Fruit Compote

by Nanny Bubby

Recently joined Alice Waters Master Class. I was so delighted to watch her passion and joy when just touching the beauty of what the earth provides. She coined the term “farm to table” and everything she serves is in season and very, very earthy. Her gratitude and appreciation for what grows, put a smile on my face while watching and occasionally a misty eye from the beauty of her sincere passion and care she took with each beautiful item she prepared. Her food is simple, each item comes from the ground, each herb specially cared for as it goes into the dish. This fruit compote originated with her and I have adapted it to the season. Enjoy!

Total Time:

30 minutes

Serves:

7

Ingredients

  • 1 Red pear
  • 1 Anjou pear
  • 1 Bosc pear
  • 1 Honey Crisp Apple
  • 1 Granny Smith Apple
  • 1 pt. raspberries
  • 1 handful mint
  • 3 Tbs. Jam or marmalade of your choice room temperature
  • 2 Navel oranges juiced.

Directions

  • Gradually add the fresh squeezed orange juice to the jam whisking as you go. Be careful not to add too much juice at one time or the jam will become lumpy.
  • Slice all of the fruit in thin wedges about ¼ inch thick and then slice about half of those wedges in half so you have varying sizes in the bowl.
  • Mince the mint for sprinkling on top of the compote.
  • Drizzle the orange juice/jam mixture over the top of the compote and toss. Sprinkle with the mint and serve.

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