Blueberry Tart

BlueberryTart2
Here is another delicious recipe courtesy of Real Simple. Blueberry tart is a great dessert in the summertime and will only take about 15 minutes of hands on time for you to cook!

Ingredients

Flour for the work surface

1 8-ounce sheet frozen puff pastry, thawed

1 large egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

¼ cup heavy cream

½ teaspoon grated lemon zest

3 tablespoons confectioners’ sugar

2 cups blueberries

Directions:

  1. Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
  2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
  3. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
  4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
  5. Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

 

More about this amazing recipe can be found at Real Simple

Tex-Mex: Is it Mexican or Texan?

chicken and beef fajitas with onions and rice

Photo via wikipedia.org

Tex-Mex is one of the more well known regional cuisines in the United States, yet it has some critics.  It is sometimes blamed for the creation of fast food Mexican joints such as Taco Bell or Taco Bueno.  Defining Tex-Mex is  complicated.  Is Tex-Mex a cuisine all it’s own or is it a regional Mexican cuisine found in the southern United States?
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Cut Your Chopping Time Down to Size

chopped vegitables

Photo via wikipedia.org

Chopping all the ingredients for a meal is often what takes up most of the total cooking time.  I enjoy the entire process of cooking, from the prep work to plating, but I’m always looking for little tricks to speed up the prep process.  Here are a few tricks I came across recently that have saved me a lot of time. Continue reading

5 Most Divisive Foods in America

Everyone has a different sense of taste.  Some love raw veggies, others hate them.  Some like the taste of chicken, others don’t.  Here’s a list of five divisive foods that receive substantial opposition.

1. Cilantro

cilantroIn Texas cilantro is not an uncommon ingredient.  Many people love the pungent herb, but just as many despise it–so much so that there are websites dedicated to the hatred of cilantro (i.e. ihatecilantro.com).  Even Julia Child despised it, saying, “Cilantro and arugula I don’t like at all. They’re both green herbs, they have kind of a dead taste to me.”  Continue reading

Myths We Have All Believed About Food

Collage of four photos: breads, fried egg, corn syrup, and ice cream1. Myth: Eating eggs raises your cholesterol and is bad for your heart.

In recent decades eggs have been condemned for their high cholesterol content and their potential for increasing risk for heart disease. Recent research has suggested a different story. According to an article by the Harvard School of Public Health, eating 1-2 eggs a day can actually lower your risk of heart disease due to the presence of protein, vitamins B12 and D, riboflavin, and folate in the yolk. Continue reading

The Surprising Origin of the American Breakfast

Young Edward Bernays

Keeping with the breakfast theme this week, it seems appropriate to delve into the classic American breakfast–bacon and eggs.

Meet Edward Bernays, the father of public relations and the man we have to thank for making bacon and eggs the iconic american breakfast.  During World War I, Bernays was part of the propaganda effort on behalf of the Allies.  He believed that, “if [propaganda] could be used for war, it can be used for peace.”   Continue reading

Rotisserie Chicken in a Red Wine Cream Sauce

chicken in a wine cream sauce

Ingredients

1 small rotisserie chicken. I typically buy the ones that H-E-B has already prepared, but you can make your own if you wish.
2 cups red cooking wine
1 8 oz carton heavy whipping cream
1/2 medium onion, chopped
2 cloves of garlic, chopped
1 cup chopped mushrooms
Fresh parmesan or pecorino cheese, grated
Salt and Pepper to taste
1 T olive oil
Spaghetti noodles (or any other type of noodle)
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