Pasta Month 3

In the package was:

1a. Tomato & Beet Angel Hair
1b. Portobello with Syrah Wine Sauce

2a. Olive and Garlic Linguini
2b. Eggplant and Raisin Marinara

3. Recipes for each pasta/sauce pair

Pasta Month 2

In the package was:

1a. Mushroom Linguine
1b. Aribiatta Sauce

2a. Lemon Dill Fettuccine
2b. Asparagus and Parmesan Marinara

3. Recipes for each pasta/sauce pair

Last year, I got mom a Tea of the Month certificate for her birthday – she’s a tea freak :) She really enjoyed the fun flavors and quality of the packages – so much that she bought from Amazing Clubs again … much to my (and my stomachs) delight.

Pasta Month 1

In the package was:

1a. Black Pepper Lemon Pesto Fettuccine
1b. Pink Spinach Marinara

2a. Garlic and Parsley Parpadelle
2b. Artichoke and Fennel sauce

3. Recipes for each pasta/sauce pair

During blueberry season, it’s very easy to go overboard on the picking and there are only so many blueberry jams and pies you can make. And my freezer was still loaded. So, to google I went.

A delicious taste tester

I stumbled across a recipe for “homemade blueberry liqueur” on a jam recipe site. Red wine, blueberries, and rum … sounded like a good combination to me! The resulting cordial is very lovely – a deep blueberry start and a light citrus finish. At first, I thought it was too much citrus, like blueberry marmalade. But after sitting for a while longer, it’s turning out to be quite yummy.

So here it is, in its original metric state:

1 liter good red wine
300-400 grams sugar
400 grams blueberries
1 orange
1 lemon
1 cinnamon stick
3-4 cloves
1,5 deciliter rum

Slice orange and lemon into flat rounds. Add all ingredients except rum into saucepan and boil for 15 minutes. Cover pan and let cool over night at room temperature. Strain fruit wine mixture, mix in rum, and let sit for a few weeks – I put mine in the fridge. And enjoy!

The Big E

A few friends had been raving about “The Big E” for several years, but they always went during the middle of the week so I never had the chance to join. This year, I took a well-earned vacation day and joined them. The Big E is a large fair in West Springfield, Massachusetts held every year to celebrate the New England states. Wednesday happened to be Connecticut day, which worked out perfectly … you’d be surprised at how many people still crowded the fair. I spent a good 8 hours walking around, learning about farm animals, eating everything, and basically having a great day.

Cream Puffs

I never thought of “Best in Show” cow competitions, or sleeping next to your prized cow during the week. There were farm animals, craft booths, amusement rides, and a daily parade. And even a large sculpture made of out butter! I think the best part was the “Avenue of States.” Each New England state is housed in a replica of their original capitol buildings. Walking through each one, you learn about the people, products and attractions each state has to offer.

Loaded Maine Potato

Deep Fried Dogs

So I grabbed two friends and headed over. It’s a one of a kind place – very drive-in-esq, with an ordering counter, a few booths off the one side, and names/words/sayings carved or written on every possible surface. There was also a sign stating it was “Martha Stewart’s favorite hot dog stand” … so I knew I was in the right place. The traditional Rawley’s “works” dog is smothered with mustard, relish, sauerkraut and crunchy cooked bacon bits. I went for it, sans sauerkraut, along with a chocolate milkshake. Between the three of us, we had a chili-cheese dog, a hellish relish dog, the works – one with kraut, one without – and a plain – to try one naked for full evaluation.

I wasn’t totally wowed after hearing all the ravings, but they were definitely good and hit the spot.

I’m lucky to be within walking distance of a Saturday Farmer’s Market in town. Although I feel like this particular market has a lot of stands that “purchased in bulk” rather than picked, the fruits and veggies are still from the local area. Purple, red and yellow plums were a big seller, so it must be peak plum season.

I had full intensions of making plum jam again, as it was very lovely last year. But a heat wave in the area made me dislike the thought of standing in front of the hot stove and playing with hot jars for several hours. So instead, I waited until it was cool enough in the evening to whip up a quick tart. No playing with perfect dough circles and pie plates. Just a quick and easy rustic tart to use up those delicious plums.

A tarty filling with a buttery crust.

Dough
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
10 Tbs cold unsalted butter
4 Tbs ice water

Filling
1 lb plums
5 Tbs granulated sugar
1 tsp of corn starch
1 tsp fresh lemon juice
1 Tbs sugar (I like demura)

Instructions

In a food processor, add flour and salt. Add the butter, cut into pieces, over the flour and pulse until the texture resembles coarse corn meal. Add 1 tablespoon of the water and pulse for a few seconds. Keep adding water until the dough begins to form into small clumps and holds together. Turn the dough out onto a floured work surface. Knead the dough until it is one nice ball, but don’t overdo it or you’ll have a tough crust. Form the dough into a disk, wrap it, and refrigerate for at least 1 hour.

Adjust oven rack to lower-middle position and heat oven to 400 degrees.

Halve and pit the plums and cut into 1/2-inch-thick wedges. Combine bowl set aside. Adjust oven rack to lower-middle position and heat oven to 400 degrees.

Roll out the dough to make a 12-inch round about 1/4 inch thick on a lightly floured surface. Slide the dough carefully onto a baking sheet.

Sprinkle plums with sugar, lemon juice and corn starch and toss gently to combine. Spread the fruit on the circle of dough, leaving a 2 inch border around edge. Pull edge of dough up and fold over fruit. Repeat around the rest of the tart, overlapping dough.

Brush dough with water and sprinkle the whole thing evenly with 1 tablespoon of sugar.

Bake for about 50 minutes, or until the crust is golden brown and fruit is bubbling. Cool before serving.