Oven Fries, BLTs, Watermelon Feta Salad, and a Tart

We’re enjoying summer while it lasts at Chez Raché. This weekend’s cooking festivities included…

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

A Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream from Epicurious.com. The flavor combinations in this tart are outstanding, especially the rosemary and creamy lemony filling. It’s the fresh figs that disappointed me. Maybe they just didn’t live up to the hype I created for such an expensive ingredient. Not the delicacy I imagined. I will make this again with another fruit.

I lost points for execution on the crust. I strongly suspect that I am overworking it, resulting in the dense crusts I’m producing, not the light-and-flaky crusts of my dreams.

At least it looks pretty.

Noah made perfect oven fries: crispy on the outside, fluffy on the inside.

Oven Fries

No points lost for execution on these. And he receives extra credit for the dipping sauce: mayonnaise, smoked paprika, and garlic. We make this stuff up as we go.

We also used the mayo on these awesome BLTs.

BLT and Watermelon Feta Salad

Made with applewood smoked bacon, greenleaf lettuce, tomatoes, and caraway-seeded sourdough. On the side is a Watermelon, Feta, Black Olive, and Fennel Salad from The Figs Table by Todd English. The salad was just okay; we thought it had too many red onions.

This wasn’t the only sandwich of the week. I also enjoyed a delicious Tofu Dill sandwich on fresh-baked bread at The Red Herring.

Tofu Dill Sandwich

And because it was my birthday last week, the colleagues in my office treated me to fresh pastries from Pekara Bakehouse.

Borthday Pastries from Pekara Bakehouse

I chose the fruit tart in the left foreground. Someday I will make a crust like that.

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