I ”clipped and saved” this recipe from a Bonnie Stern column in the National Post years ago and I just got around to trying the recipe last week – the clipping is so old it is now yellow and brittle – makes me feel old. Anyway, I’m glad I saved the recipe – it was fantastic. My husband, who rarely “gushes” over food was all over this dish. This tart is great for lunch or a light dinner with soup or salad, or to make ahead and serve as an appetizer when entertaining. The beauty of this recipe is that you can make it as complicated or easy as you want. No time to make the pastry – no problem – just pick some puff pastry – the PC brand even comes already rolled out for you. But, don’t let the pastry scare you, especially if you have an extra 5 – 10 minutes - it’s not that hard to made, and you’ll be rewarded with the tastiest tart and the pride to say you made it all yourself!
- 1 1/4 cup all-purpose flour
- 1/2 tsp each salt and pepper
- 1/4 cup ice water
- 1 tbsp olive oil
- 2 1/2 tbsp butter
This was a really fun recipe. It came from Canadian Living’s October issue, where you can find the recipe, just click on the link! Too bad the link doesn’t have a picture from the magazine, their gnocchi was really orange, mine wasn’t. This was easy to make and the kids “helped” and ate some of it too! I roasted some sugar pumpkins that we had left over from Halloween, but I think you could use canned. My issue with canned is that I think they taste tinny, but if you get a fresh can, hopefully it wouldn’t.
Here we are “back-to-school”, which sadly means the end of summer. To celebrate the end of a glorious summer, I’m posting a recipe for Charcoal grilled beef Kabobs. I made these beef skewers while on holiday, and the nostalgic charcoal experience is tempting me to purchase this Bad-Boy for when I want to BBQ meat the way it should be bbq’d! I found this recipe in my August Cook’s Illustrated. Although the marinade appears to be a grocery list of ingredients, it was very quick to prepare. I made the marinade before leaving for holiday, so I just had to assemble the skewers and let the meat sit in the marinade – the less prep while on vacation the better!
Charcoal Grilled Beef Kabobs
- 1 medium onion, roughly chopped (1 1/4 cups)
- 6 medium garlic cloves, roughly chopped
- 2 teaspoons finely grated zest from 1 lemon
- 2 tablespoons chopped fresh rosemary leaves
- 1/2 cup beef broth
- 1/3 cup vegetable oil, plus extra for cooking surface
- 3 tablespoons tomato paste
- 2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon black pepper
Beef and Vegetables
- 2 lbs sirloin steaks, cut into 2-inch chunks
- 1 large zucchini trimmed into 1-inch chunks
- 1 large red or green bell pepper, cut into cubes
- 1 large red or sweet onion cut into 4 wedges and then each wedge cut into thirds
- For the marinade – place all ingredients in a food processor or blender and process until smooth. Transfer 3/4 cup marinade to large bowl and set aside.
- Place meat on skewers and vegtables on seperate skewers and marinade skewers for at least 4hrs, can be marinaded for up to 24 hrs.
- About 30 min before grilling, light charcoal briquettes in bbq, and allow to burn until coals are fully ignited and partly covered with ash (about 25 min.).
- Dip a thick wade of paper towels in olive oil. Using thongs, rub paper towels along cooking surface of grill.
- Place meat skewers in the center of the grill and vegtable skewers along the perimeter of the grill. Grill beef for about 12 – 15 min (for medium rare), turning every 2 -4 min. Remove beef from grill. Continue cooking vegtables for another 5 min, until they appear tender and slightly charred.
- Serve – either on skewers, or remove from skewers before serving and servie on a large platter.