Rustic Apple Tart

Two new recipes in one week. Will I hit 52 new meals this year?  It will only be my third attempt, after all.

Last night I bought the ingredients for the below.  The Waldorf Salad (that I did not know I was making until later) was such a hit I decided to look for more apple and walnut recipes.  I found this one (link and recipe from the site, below).

Tonight, I made it.  I didn't root around looking for thyme, that may have made a little difference.  I also cheated and used refrigerated pie crust. 

Ingredients

1 Pâte Brisée (tart dough) for a 10-inch tart (see all butter crust recipe) or 1 packaged, flat pie crust
1/2 cup walnuts, chopped
1/4 cup crumbled gorgonzola cheese (or blue cheese)
1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried
2 Tbsp maple syrup
2 large granny smith apples (or other good cooking apples such as jonagold or fuji), peeled, cored, chopped
1 teaspoon of lemon juice (optional)

Method

Toss the walnuts, gorgonzola, thyme, chopped apples, and maple syrup together in a medium size bowl. As you are working with the apples (chopping them, mixing them in with the other ingredients), if you want, you can squeeze a little lemon juice on them to help keep them from discoloring. Cover the mixture with plastic wrap while you prepare the crust.

Preheat oven to 350°F. Roll out pastry dough to 13-inches, at an 1/8 of an inch thickness. Place pastry dough on a rimmed baking sheet. (Rimmed because the pastry will leak butter during the cooking process.) Mound the filling in the middle of the rolled out dough, and spread out evenly to 1 1/2 inches to 2 inches from the edge of the dough. Pleat the edges of the dough over the filling.

Bake for 45 minutes to an hour, until crust is nicely browned. If at any time it looks like the walnuts are getting a little burnt, you can lightly tent a piece of aluminum foil over the center.

http://simplyrecipes.com/recipes/apple_walnut_gorgonzola_rustic_tart/

(NUMBER SEVEN in 2010)

Chewy Curried Butternut Squash Soup (was Bisque)

I found this on Epicurious. Thank God for Wegmans, who already cuts up the butternut squash for you. If it weren't for that, I am not sure I'd venture into the wild world of this squash because they are rock hard. This recipe had a nice trick though - roast it! I even did it to the cut up pieces and it made it quite easy.

As always, the recipe is first and what I DID to it, is below.

http://www.epicurious.com/recipes/food/views/Curried-Butternut-Squash-Bisque-237088

2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste*
2 14-ounce cans low-salt chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
Chopped fresh cilantro

Preparation
Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).

Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.

Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

What I did:

First of all, the above-mentioned Wegmans miracle squash is necessary for non-domestic goddesses. It is already nicely cut up and packaged, ready to go.
I poured two containers (about 20 oz each) into a cake pan and drizzled olive oil on top and popped it into the oven as directed.
It was then that I noticed the recipe did call for a blender. Drat. No blender. Well, I will just have to chew then - no sipping through a straw.

Wegmans ALSO sells chopped onions in a one-cup bag. Ditto julienned carrots (hey, at least I know what they are). Yes, I am lazy.

I threw in an entire chopped up granny smith apple. Well, all that I didn't sneak myself. (Can you sneak food, when it's just you cooking?)

From one of my last cooking adventures I had a whole container of bay leaves in the freezer (am I becoming a real cook now?)

I didn't add the red curry paste until near the end - it turned out just fine. I also don't have a blender so also near the end I took a potato masher and mashed away. Just enough to make it more fine, but clearly not bisque. Again, no worries. I only could find heavy cream, not sure if that is like whipping cream or not. It worked...

The honey is a nice touch because it is a little spicy (not a lot, but you can tell). I just dolloped some sour cream on top. No cilantro (although I should have sprinkled a wee bit of ground coriander on top, had I been thinking...)

This was marvelous and I've already set aside three lunch-size containers, with enough in the big container for at least 4 meals if not more.

This is a winter photo so I thought it would look nice here. Algonkian Park, not too far from home.