I decided to make this tart on a whim. Admittedly, a lot of my baking happens that way. I’d seen photographs of a similar tart a bunch of times, and I really like anything swirly in baking, so decided to have a go. Lunch on a Tuesday.
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Lunch
I love chowders. I think that they are some of the most comforting food around and definitely a food that I eat a lot in the winter. My father makes a great New England Seafood Chowder (here is the recipe) on which this Fish Chowder is based.
I preface this post that I am laughing at the absurdity of myself. And you should be laughing at me becuase I am silly. Fair deal?
A couple of hours ago, I had this craving for french fries. I had to walk over to the post office anyway, so I grabbed a couple of russett potatoes at the shop. So far, so good. Because a couple of my friends have recently started experimenting with those spiral cutters, I decided to pull mine out as well. I’d bought one on a whim 3 or 4 years ago, but it has only seen the light of day about a dozen times (there are only so many zoodles that one can make!). Anyhoo, I preheated the oven, spiralized (is that a word?) my taters and went to find a bit of oil. No olive oil. No veggie oil. Seriously? Need to be better about checking staple ingredients. But I do have rendered duck fat in the fridge (as only Kat would), and some bacon fat too. And butter, though that wouldn’t have been nearly as much fun.
So, I am headed to a Housewarming Party this weekend, and never one to show up empty handed, I am making a few snack food type things. First up are these Grissini-Style Cracker Sticks. I made 5 different kinds, which is a bit overboard (who, me?): Toasted Sesame Seed, Poppy Seed, Mixed Herb, Dried Garlic and Plain. If you think that they look a little dark on the ends, that is intentional and is caused by the egg white wash. While these will be served with a dip of some sort, they would also go great as croutons for salad or soup.
What did you have for lunch? Here in my kitchen, it was leftover Chili. It may never win a Chili Cookoff, but it is pretty yummy. I think that most people I know use ground beef (or a combination of ground beef and ground pork) when they make chili. I use sirloin or flank / skirt steak and dice it myself with a knife or if I am making a lot, I pulse it a few times with the food processor. Also, I use andoille sausage for some extra kick. Is this “True American Chili”? (whatever that is) I don’t know. But this is (one of) my Chili recipes and it’s yummy.