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Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
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From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
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Ratatouille Tart
McClintock's Restaurant - Saguaro Ranch
Pate Brisee
2 2/3 C. cake flour
8 oz. cold butter (cut into small pieces)
3 fl. oz. ice cold water
1 T. sugar
Method:
Combine dry ingredients in a food processor and pulse until combined. Add butter and pulse until a coarse meal consistency is reached. As you continue to pulse add cold water and mix until it forms into a dough ball. Be careful not to over mix. Remove dough from processor, wrap in plastic and refrigerate for at least an hour. Roll out to an1/8th of an inch thick and line tart shell pan. Poke holes in the base with a fork and bake at 350° for about 8 minutes.
Ratatouille
1 ea. ¼ in slice of eggplant
1/8 c. fennel (diced)
1/8 c. zucchini (diced)
1/16 c. red onion (diced)
1 t. chopped garlic
1 ea. Roma tomato (quartered)
1 T. fresh thyme
1 t. fresh oregano
1 T. butter
2 T. extra virgin olive oil
1T. aged balsamic vinegar
Salt and pepper to taste
Method:
Salt blanch eggplant and zucchini wait 15 minutes then rinse. Sautee diced vegetables and garlic until they form a slight carmalization in the pan. Finish with butter and fresh herbs. Remove from pan. Sear eggplant. Roast tomatoes in oven at 350° with a dash of olive oil, salt and pepper for 15 minutes.
Assembly:
Place eggplant in the bottom of prepared tart shell (removed from pan). Spoon sautéed vegetables in with eggplant and perch tomatoes on top. Using a spatula, place the ratatouille tart onto a sheet tray and bake until edges are a nice golden brown. Finish with olive oil and balsamic. Enjoy!!
