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Fregolotta, an Italian Shortbread Tart

10/25/2015

1 Comment

 
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Think of this tart as a giant cookie made with a simple shortbread dough that is used for both the crust and the strudel topping . It is made in no time,  and perfect for the beginning baker. ​
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I am having a real problem with time lately—it is simply going by too fast. Summer has gone  and fall is here. Another year has just gone flying by. Twenty years ago, which feels like yesterday, my husband and I had a wonderful time visiting Venice and the Veneto. It was such a fun trip. We drove with friends from Munich to Venice, where we stayed for several days. It was  February, between Carnival and spring and Venice was not overrun with tourists. After Venice, our friends dropped us off in the Veneto and continued on their trip to Switzerland, while we stayed there and enjoyed this beautiful area without many tourists. We took the train to the Cinque Terre and hiked through all the villages. It was wonderful. We had no reservations until we got to Florence. What I remember most about this trip was hanging out with the locals and hiking until we got tired. I remember on one of these hikes, we ran into an older Italian man resting under a tree on a Sunday morning, drinking wine and pointing at our water bottle. He was shaking his head and saying, “agua bad, vino good.”
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This year, I was invited to a beautiful wedding of a charming couple. Although the groom is Italian (from the Veneto), he is now living in San Francisco with his American bride. Unfortunately, I couldn't go. I just hope that one day I can visit this gorgeous area again. In honor of the wedding and the Veneto, I post this wonderfully easy, yet so delicious and tasty, cake. It is really like a giant cookie that even a non-baker can do in no time. The original fregolotta was created by Pasticceria Zizzola, who lives near Treviso.  My version is a nutty, lightly sweet and crunchy cake tasting like a cookie. Trust me, you will nibble on this delicious morsel until it is gone. There are seldom any leftovers when I make it for my friends. It is great with an espresso coffee or tea. Buon appetito my friends.
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I added fresh blueberries when I made this cake, but I think frozen blueberries will do just fine. You can use different jams or nuts, just make sure the jam is not too sweet. ​
Print Recipe
Ingredients:


10 to 11-inch round tart form pan with a removable bottom
​

1½ sticks softened butter (3/4 cup ) 
1/3 cup sugar
¼ tsp salt
¼ tsp almond extract
1 tsp lemon zest
1½ cups all-purpose flour
1/3 cup blackberry or blueberry marmalade
1 cup of blueberries 
1/3 cup sliced toasted almonds
Directions:

Beat the butter and sugar in an electric mixture until pale and fluffy, about 4 to 5 minutes. Beat in  the salt, lemon zest, and almond extract. Add the flour until just combined, and don’t over mix. Reserve ½ cup of the dough and freeze for about 15 minutes. Press the rest of the dough onto the tart bottom and up the side of the tart pan with floured fingers. Chill the tart for 30 minutes. 

Preheat oven to 350º Fahrenheit.

Spread marmalade over the bottom of the tart shell. Sprinkle the blueberries over the marmalade. Crumble the near-frozen ½ cup dough in a bowl, mix with the almonds and sprinkle over the tart. Sprinkle the top of the tart with raw sugar and bake in middle of the oven for 45-50 minutes. 

​
Recipe  from Mille’s Bistro in Toronto printed and adapted in Sunset Magazine
​adapted by © Sunnycovechef.com
1 Comment

Muffin Quiches without a Crust

10/8/2015

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These savory little mini-quiches are just right for my new life as a student. There are easy to carry with you and make a great healthy snack. They taste good, even when they are cold. You can customize them to your own liking and add only those veggies you or your loved ones enjoy. ​
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I would love to make them with young children and have them choose as what vegetables they would like to put in them—a great way to introduce kids to new veggies. I think the potatoes are a necessity, but you could try sweet potatoes. I put in mushrooms because I like them and I had some leftover cooked kale. I think spinach would be just as good, if not better. I added some zucchini and that tasted good too. I would like to experiment with little pieces of ham or bacon to make it like a Quiche Lorraine without the crust. As you see, the possibilities are endless.
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Yes, I enrolled in our local junior college to take a class in digital photography. The junior college gives people the opportunity to go to college and prepare for a job or a four-year university education. It gives people like me a chance to be a life-long learner. I can wholeheartedly support such worthy institutions. When I came to this country many moons ago, a different junior college gave me a chance to get an education, for which I'm forever grateful. ​
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It's apple season and time to make my Apple Strudel Cake. ​
These savory muffins are the perfect snack any time of the day. I like the sharp flavor of Roquefort cheese, but that's an acquired taste. Parmesan or any other cheese will be fine too, although the blue cheese adds some flavor to the muffin.  I used leftover cooked kale I had made the day before.  The second time I used baby spinach.
Print Recipe
Ingredients 

Makes 12 -14 muffins 


6 eggs

½ cup creme fraîche or sour cream

1 ½  cups shiitake mushrooms, cleaned and sliced

1-2  smallish Yukon potatoes

½ cup shallots, finally chopped

1 cup chopped and peeled zucchini 

½ cup chopped red peppers

½ -1 cup cooked kale

or 4 -6 ounces baby spinach, chopped

1/8 freshly ground nutmeg

3/4 -1 tsp salt 

½ tsp freshly ground pepper

1 TBS chopped chives
​
½ cup Roquefort Pappilon cheese or parmesan cheese
Directions ​

Preheat the oven to 350º F.  
Spray the muffin pans with an oil spray. 

If you are using kale, wash it and remove the stems. tear the leaves and sauté them in some olive oil  and water for a couple of minutes. Add ¼ cup water, a little bit of vinegar and 1Tbs of brown sugar and cook covered until wilted, about 5 minutes. 

Sauté the shallots with some olive oil for a minute or so, adding the mushrooms, the peppers and the zucchini. Sauté for 2-3 minutes until the vegetables are slightly translucent. If you are using spinach, roughly chopped the leaves and cook for another minute until the spinach leaves are wilted. Let the mixture cool. 

Microwave or cook the potatoes until they are done. After they are cooked, peel and cut them into small pieces. 

Beat the eggs until well combined, add the crème fraîche and mix well with a whisk. Add the nutmeg, salt, chives and pepper. Add the vegetables to the egg mixture. Using a large spoon, fill the muffin pans 3/4 full. Sprinkle the muffins with the cheese of your choice. Bake for about 20 minutes. Now you have a meal with a salad and a great snack for 2 or 3 days. I like them cold. 

Guten Appetit
recipe by ©Sunnycovechef
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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