| What to do with leftover chicken? Make a beautiful salad, of course. This would be a lovely platter at a buffet. I might do the eggs in wedges rather than slices, but that's a minor thing. |
| Good and simple. Seaver suggests serving as a first course. |
| It's leftover time. Roast lamb? How about some simple moussaka? It's to make and amazingly tasty. |
| Until I discovered Judith Jones' pie crust recipe, this was the one I used. It's simple and makes a great crust. |
| I haven't made this yet, but love her breezy style that makes it seem so simple. |
| This is one of my favorite recipes. It's not that I follow it religiously (after all, it has tomatoes and we have a tomato allergy in the house), but the idea and the procedure are great for using up whatever bits of meat and veg are around. For the meat I use two or three of: (Spanish) chorizo or other spicy sausage, cooked turkey or chicken, cooked ham, frozen cooked shrimps or scallops. Sometimes I use the artichokes, sometimes not. The peas make in a one-dish main course. For our tastes it wants a bit of heat. I've used cayenne, but lately we prefer chipotle powder, the smokey taste goes well with the whole thing. |
| We liked this, but I worry about the amount of potatoes. She asks for 4-5 cooked potatoes quartered. I had two medium potatoes and cut them in 16ths. Maybe I just like my potato bits smaller, while she likes them big? |
| If your radish leafs are fresh, here's what to do with them. It's quick and makes a nice starter for a meal. |
| The first time I made this, I scaled it back to fit a smaller dish. Used dry white wine. I expect a sweeter, or at least fruitier wine would be best. Or, I've noted, to try it with pineau.
Today, I made this again in the 8" pie plate asked for, using limoncello. The plate was quite full and overflowed making a mess in the oven; next time a bigger dish! The limoncello wasn't bad at all, but I might not use the cinnamon with the lemon if I did that again.
The recipe says the tart serves 4-5. We will have 6 servings from it. Four would be awfully big, and who can cut a tart into fifths?
Seaver says the alcohol evaporates during baking. I think there's still quite a bit left. Not strong, but still there.
An interesting tart, very easy to make, and worth playing with till you find the "perfect" wine. Could also be considered a way to use up a half bottle of wine, should such a thing be hanging around, or perhaps a bottle of wine that turned out to be too sweet to drink. |
| Date | Rating
