The No Cook No Bake Cookbook: Tofu Carpese Stacks and Fig Chia Jam

Its a scorching hot and humid summer heatwave, the 7th day in a row, and you just spent your day traveling to and from work in an hot steamy airless packed subway and bus.  There is a respite for a few hours at work, thankfully there is AC there. When you do get home you strip and plop yourself on the couch with your fan on High aimed right at you because you only have AC in the bedroom. After 30 minutes of ‘chillin’ a horrible thought comes to mind: there is NO WAY I am cooking dinner but what am I going to eat? Panic stricken, you remember to reach for the new practical book you just got: The No Cook No Bake Cookbook!

Tofu Carpese Stacks

Tasty reading ahead, KEEP GOING… →

Cranberrylove: Cranberry Lime Galette

What could be a appropriate in season fruit to cook with for the love bloghop this November than cranberries. They bring up memories of holidays to come and huge feasts to enjoy. My mom always made her own cranberry sauce. I can’t stand the canned stuff.

So tart on its own when you bite into a fresh cranberry. You feel the tartness creep into your ear canal. Add a little sugar and it is a whole new taste. Did you know that cranberries are now part of the growing list of Superfruits due to their nutrient contents and antioxidant qualities? 95% percent of crops go to juice making so only 5% make it to other uses like fresh packaged bags or dried fruits.

Psssst, don’t forget there are only 2 days left to enter the An Edible Mosaic Coobook Contest

The idea of this recipe came from the blog The Dogs Eat the Crumbs, the recipe being part of the Tuesdays with Dorie group. A more traditional cranberry tart usually has walnuts in it, perhaps some cinnamon. What really attracted me to this version was the lime and ginger. The recipe suggested raspberry jam but I used some fig jam I have made a little while back. The flavor was so wonderful and complex, I really loved this filling.

I do want to point out your galette will not turn out burnt a bit like mine. My oven sometimes conks out and refuses to get hot enough…I had to do most of the baking in a toaster oven.

 

Yields 6

Cranberry Lime Galette

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe

Ingredients

  • puff pastry
  • 1 8 oz package fresh cranberries
  • 2 apples
  • 1 cups sugar
  • zest and juice from one lime
  • 1.5 in chopped fresh ginger
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup fig jam

Instructions

  1. Roll out puff pastry into a large circle...say size of a pie plate plus 3 inches around.
  2. In a large bowl mix all the ingredients together very well.
  3. Pour topping in the middle of the puff pastry and fold edge over the topping, giving it a rustic pie look.
  4. Bake in a preheated oven at 375 degree for 20 minutes, reduce heat to 325 degrees and bake for 30 minutes more, until the crust is well-browned and the filling has cooked down and is bubbly.
Recipe Type: Desserts
7.6.2
210
http://cultureatz.com/cranberrylove-cranberry-lime-galette/

 

Cranberry cultivation is pretty much done only in the North East of the US and most of Canada. I thought I would show you a pic from Wikipedia of a cranberry harvest. It is a pretty impressive site. I did find out from the article thought that during the growing process the beds are not flooded. They are only flooded when it is time for harvest as it facilitates the process.

Please join in on the #cranberrylove fun by linking up any cranberry recipe from the month of November 2012. Don’t forget to link back to this post,so that your readers know to come stop by the #cranberrylove event! The twitter hashtag is #cranberrylove 🙂

My fellow co-hosts are…

Deanna @ Teaspoon of Spice @tspbasil

Kimberly @ Badger Girl Learns to Cook @bdgergrl

Evelyne @ Cheap Ethic Eatz  @cethniceatz

EA @ Spicy RD @thespicyrd

T.R. @ No One Likes Crumbley Cookies @TRCrumbley

Shulie @ Food Wanderings @foodwanderings

Becky @ Baking and Cooking, A Tale of Two Loves



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Fig Bloghop: Polenta bouchees with Fig balsamic jam

Murphy’s Law! You know that darn Murphy? During the preps for the challenge I could not find a fresh fig. I made my recipe 2 weeks ago. Yesterday what do I see at the store??? Yep, fresh figs. Oh well this was still absolutely delicious.

I liked the idea of using these luscious jewels in the form of an appetizer or or a hors d’oeuvres instead of a dessert of part of a meat dish. Guests will oh and ah!

Ξ Polenta Bouchées with Fig Balsamic Jam Ξ

adapted from Stacey Snacks and the Ad Hoc Cookcoob

1 lb. dried mission figs (I got Izmir figs ), roughly chopped
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup water
1 tbsp lemon juice
1 tsp black peppercorns tied in a sachet (optional)

Place the figs, sugar, balsamic and water in a medium-sized sauce pan over medium heat. Once it comes to a bubbling simmer, reduce the heat to low, add the sachet and simmer for 20 minutes, or until the figs have absorbed most of the cooking liquid.

Remove from heat and carefully use a blender or food processor to puree the jam, pulsing only once or twice. Stir in the lemon juice and let cool completely to room temperature. Store in an airtight container in the fridge. Makes about 2 cups jam.

For the polenta, In a pan bring to a boil 4 cups of water. Add 1 1/4 cup of polenta, some fresh herbs, 1/2 tsp salt and 2 tbsp butter. Stir until om the heat until it reaches a thick consistency. Pour into a greased 9″ x 13″ glass dish and cool in the fridge until firm, about 20 minutes. Cut the polenta with a biscuit cutter or shot glass into rounds. Heat some olive oil in a pan and  fry the polenta rounds a bit on each side until crispy.

Place about a tablespoon of fig jam on the polenta round. Serve as an appetizer or a hors d’oeuvres.

October is #figlove month!

Please join in on the #figlove fun by linking up any fig recipe from the month of October 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #figlove event! The twitter hashtag is #figlove :).

Check out the wonderful fig creations of my fellow co-hosts

Angela Roberts
Valerie
Deanna Segrave-Daly
Food Wanderings
Evelyne
Sheila
T.R.
EA Stewart
Becky
Susan Pridmore

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