strawberry rhubarb poptart
summer is calling and she wants you to make her strawberry rhubarb pop tarts
whatcha need:
1 qt strawberries
3 rhubarb stalks
2 sheets of puff pastry
a little less than ¼ cup sugar
½ of ¼ (aka 1/8.. but who owns an 1/8 cup…its not that serious) cup tapioca flour or cornstarch
dash cardamom
pinch of salt
splash of vanilla extract
splash lemon juice
optional icing:
~1 cup powdered sugar
splash of lemon juice (bonus strawberry lemonade, more on that later)
whatcha do:
preheat oven to 375 degrees F
wash and chop rhubarb into ¼ inch bits
wash and slice strawberries
combine everything in a bowl, give it a good mix periodically
roll out both puff pastry sheets then cut approximately 12 rectangles per sheet
with a slotted spoon, you want to avoid as much of the liquid as possible so you don’t end up with a soggy mess, transfer about 2ish tablespoons of the strawberry rhubarb mixture to the middle of half of the rectangles
place a fresh loose rectangle on top and pinch the edges
stab the top to create air vents
repeat with remaining rectangles
space as many raw poptarts on a sheet pan (using parchment paper) about 1 in apart
bake for ~ 20 minutes or until golden
while they bake mix lemon juice with the powdered sugar (wet sand consistency)
out of the oven, let cool few minutes then drizzle the icing on top
gobble! them! up!
golden goddesses
Brie and Pear Grilled Cheese
I fell in love with a panini similar to this at a restaurant in Memphis years ago…. So now I always try to recreate it at my annual grilled cheese party.
Whatcha Need:
Sourdough bread
Brie
Pear (I prefer the red or brown ones)
Honey
Arugula
Butter
Whip it Up:
cut Brie in slices (about a centimeter thick)
Thinly slice a pear
Warm up a pan on medium high heat, add a 1/2 tbs of butter or enough to melt and cover a pan
Lay down two slices of sourdough, flip after 30 seconds
Top one side with Brie, the other with pears then cover with a lid till the cheese starts to melt *don’t rush this, heaven forbid you burn your bread
Remove lid, drizzle one side with honey and a pinch of salt
Then close the two slices together and press a little with a spatula, make sure both sides are nice and toasty then remove from heat
Separate and add a healthy handful of arugula
Done! Dish it up
TikTok Feta Pasta without the TikTok and Pasta
This is the infamous TikTok feta pasta meets our favorite dish at Caet Restaurant in Jackson, MS. Daniel’s only complaint was that there wasn’t more, so….
Whatcha Need (ps this was shared among 2, so double it if you’d like leftovers or have to feed more people):
1 head of cauliflower
1 carton of broth
1 pint of cherry tomatoes
1/3 of a block of feta
drizzle of evoo (I recommend a flavored)
salt and pepper
oregano
thyme
Italian seasoning
Instructions:
In a pot ideal for boiling water, pour in you broth and set the burner on medium-high. Also set your oven to 400F. While that’s coming to a boil, wash your cauliflower, trim off the stems and a tiny little bit off the bottom of the stalk, then chop the head in half then the halves in half until you have florets. Gentle place in the boiling broth for 15 minutes, making sure they’re all or mostly submerged.
In an oven safe dish, Pyrex containers are great or even a pie pan, pour in your washed cherry tomatoes and place the feta block in the center. Drizzle with olive oil, salt, pepper, oregano, Thyme, and Italian seasoning. Give it a little shake and set aside until the oven is preheated and the cauliflower’s 15 minutes are up.
After 15 minutes of boiling, carefully place the florets on a sheet pan, spaced out - COVID style ;) might as well save the broth for a soup - waste not want not
Assuming at this point your oven is preheated: go ahead and put the sheet pan with the cauli and the tomatoes feta dish in the oven. Cook for 35-40 minutes or until the tomatoes have blistered and the cauliflower has browned a bit.
Plate with the tomato/feta atop the cauliflower!