Lemon-Blueberry Buttermilk Breakfast Cake

Posted on May 20, 2012 by Emily Wasserman

Lemon Blueberry Buttermilk Cake

When the weather starts getting warmer, I start craving lighter desserts.  Sure, chocolate never goes out of season, but when the thermometer rises above ninety-degrees, I don’t feel like indulging in bread pudding, or big, dense brownies.

This past weekend, I was craving a dessert that incorporated blueberries.  It’s still a little early for blueberries in Missouri, and the berry of choice seems to be the strawberry.  However, there was a two for $6 deal on California blueberries at the market, and leftover lemons in my house from lemonade-making.  I was also getting tired of the standard bowl of cereal for breakfast, so I decided to make Lemon-Blueberry Buttermilk Breakfast Cake.

I’ve said before that I know that something will come out well if the batter tastes good.  I know this is probably a bit of an overstatement, as cookies can come out of the oven scorched, cakes can be under-baked, and pies can fall apart after the first slice.  But honestly speaking, mistakes or baking crises aside, the batter is probably the best indicator of success.  I knew the cake would be good when I tasted the butter and eggs mixed with lemon zest, and then after I folded the berries into the buttermilk batter…It tasted a little like a blueberry pancake, except for less dense, a bit sweeter, and with much more zest.

The recipe warned that the cake might need to bake for more than the alloted 35 minutes, but I found that it was the perfect amount of time (for once…most times I bake I have to leave things in for ten or fifteen more minutes than the recipe called for).  The cake was light and fluffy, the blueberries were warm and juicy, and the lemon zest was the perfect compliment to the berries.  The best part? The top of the cake, which was slightly flaky and a bit crispy: a mix of buttery-sugary goodness.

Really, I can’t say enough good things about this cake.  It was the perfect diversion from my usual breakfast routine, and could even be enjoyed with some creme fraiche and berries for a light dessert.

Lemon Blueberry Buttermilk Breakfast Cake (slightly adapted from here)

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour (1 cup plus 3/4 cup), baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness.  The toothpick (or knife or fork) should come out clean (with barely any crumbs or cake). If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

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Brunch at Brasserie and French Macarons

Posted on May 16, 2012 by Emily Wasserman

Macarons

I didn’t intend for this past weekend to be French-themed.  I had planned to walk around the park with a friend, and to visit Tower Grove Farmer’s market (again) on Saturday morning.  But I guess, the things we love have a way of finding us…Or, perhaps on a subconscious level, we’re always seeking them out.

I follow a local blog called “The Sweet Art,” written by a graduate student at Washington University in St. Louis who bakes and writes on the side.  I like her blog because it focuses on sweets (thus the name), but gives special attention to one of my favorite French creations: Macarons.  For those of you who have never tried a Macaron (or think they’re in the same family as an American macaroon):

1.) Macarons aren’t Macaroons…They don’t have coconut, and are instead made with almond flour and egg whites.

2.) Macarons are delicate cookies, and are made by piping dough onto baking sheets.  They can be filled with jams, jellies, chocolate, or, one of my personal favorites, Nutella.

I was addicted to Macarons in France, and would frequently stop at a bakery on my way home from teaching to treat myself to one of these delicious cookies.  I would debate about which flavor to get, and sometimes ask the baker for their input.  It wasn’t exactly Sophie’s Choice, but nevertheless, it was a hard decision.

Nowadays, I can find the cookies in some specialty stores or bakeries in St. Louis.  But when I read on The Sweet Art’s blog that she not only made the cookies, but was going to sell them at Tower Grove Farmer’s Market, I knew I had to buy some.  They’re such a rarity in the U.S., and these Macarons also had the allure of being homemade.

Box of Macarons from “The Sweet Art”

I splurged on a box of six, and wasn’t disappointed.  I tried the pink cookie first, thinking it was Strawberry (one of my favorites), but it turned out to be Grapefruit, with a hint of white chocolate grapefruit ganache in the center.  Just like Proust with his Madeleines, one bite of the cookie brought back a flood of memories.  I was sitting on a park bench on a sweltering St. Louis morning, but I could have been in the Parc Pasteur in Orléans, just steps away from the Loire River.

Macarons

On Sunday, I decided to visit one of my favorite St. Louis restaurants for Brunch. Brasserie by Niche is probably one of the most authentic French restaurants in St. Louis.  The front of the restaurant has glass doors that open up in the spring and summer for patio seating; just like a French brasserie.  The chairs remind me of the ones you see in Parisian cafés, and the menu offers many traditional French dishes.  For Brunch, you can order anything from beignets to Eggs en Cocotte or Quiche.

I ordered two dishes…Truth, I was writing a food review for a local magazine.  But also, I was just really hungry.

Brioche French Toast with Lemon Curd

The Brioche French toast was nothing short of perfection.  The slices were crispy and flaky on the outside, and soft, warm and moist on the inside.  The bread was slightly cinnamon-y, and there wasn’t an overwhelming egg taste (the downfall of many a French toast).  The toast was topped with a generous dollop of tart, citrusy lemon curd, which was so rich and creamy I almost couldn’t finish it all.  The whole dish was sprinkled with powdered sugar, and served with a little cup of Maple Syrup…which, in my opinion, was more of a decoration than a necessity.

Brioche French Toast with Lemon Curd

After consuming more sugar than the average person should, I decided to try a more savory dish: The Quiche du Jour (i.e. Quiche of the Day).  Even though I don’t really eat much meat (and never eat pork), I decided to break with tradition and go a little crazy.  This quiche had diced, roasted chicken, bacon, roasted potatoes, Gruyere cheese, and spinach.  I didn’t think that one Quiche would be able to fit all those ingredients…but it did.  And it was delicious.  The Gruyere was slightly salted and melted, and the eggs were baked to perfection: not too runny, but still fluffy and moist.  The crust was flaky and buttery, but wasn’t too heavy or overpowering.

Quiche du Jour

And like any good French quiche, this one was served with a side salad.  The greens were leafy and fresh, and topped with a honey-shallot vinaigrette and crunchy hazelnuts.  Interestingly, the hazelnuts complimented the flavor of the quiche; what started as a garnish became part of the main attraction, as I ate a bite with hazelnuts and eggs.

Quiche du Jour from Brasserie by Niche

It’s good to know that although France is thousands of miles away, and it’s too far and expensive to visit, I can find some delicious reminders close to home.  As I sat at my small table on the patio of Brasserie by Niche, savoring my French toast and watching passerbys, I felt as if I were sitting at a Parisian sidewalk café.  And the best part? I didn’t even need to buy a plane ticket.

Macarons

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A Trip to the Farmer’s Market

Posted on May 8, 2012 by Emily Wasserman

Strawberries from Farmer’s Market

Part of the reason I look forward to spring in St. Louis are the influx of farmer’s markets.  Sure, there are some noteworthy markets that remain open during the winter; but oftentimes they’re inside, or I find myself standing on an icy patch of concrete, looking at crates of frost-bitten potatoes.  I start to miss the ambiance of the spring and summer markets, where even though it’s ninety-degrees (or sometimes hotter), the produce is fresh, vibrant and colorful, and I can linger outdoors afterwards eating some of what I purchased.

Tower Grove Park

This past weekend, I visited the Tower Grove Park Farmer’s Market, one of the biggest and most popular farmer’s markets in St. Louis.  I visited the market for the first time after my senior year of college, and had to restrain myself from purchasing something from every stand.  I will never forget my first purchases, though: Strawberry Rhubarb Jam, a hot, savory crepe (they made it right in front of me), and homemade lemonade to cool down. I still remember the woman who sold me the jam, and how along with homemade preserves, she also sold bright yellow sunflowers.  She owned a sunflower farm, and I had never met anyone who grew sunflowers for a living.

That’s part of the reason why I love the markets; every vendor has a story, and every product is unique.  On Saturday, I tried to find the Strawberry-Rhubarb lady’s stand again; the jam I bought was just that good.  When I didn’t find her, I bought some equally delicious Strawberry-Rhubarb preserves from another nice vendor, who offered me a bag for my strawberries (I was carting them around, eating them as I perused the other stands).

Strawberry Rhubarb Preserves

Strawberries from Farmer’s Market

I knew I wasn’t going home right away, so I didn’t buy much produce.  I did buy bread from Black Bear Bakery, though, a worker owned and operated bakery on Cherokee Street in downtown St. Louis.  I hardly ever make it all the way downtown, so it was nice to be able to get a whole loaf of their organic multi-grain bread.  It’s thick and hearty, with a soft center and crusty edges; perfect for making lunchtime sandwiches during the week.  It’s also delicious toasted, with some butter and Strawberry-Rhubarb Preserves spread on top.

Pond and Gardens

After I shopped, I explored the park more.  I had visited the Farmer’s Market before, but I never actually walked through the gardens.

Big Pond at Tower Grove Park

Close-up of Fountain

There were some beautiful fountains and ponds, and in one pond, I spotted a Blue Heron.  I overhead one of the gardeners say that it was the first Blue Heron of the season.  Herons like their space, though, so I had to secretly follow it around the pond in order to get a good picture.

Blue Heron

I walked through the flower gardens, which were beautiful and in full-bloom.

Beautiful Flowers at Tower Grove Park

Flowers at Tower Grove Park

I could have easily had lunch at the Farmer’s Market; in fact, I was almost tempted by one of the food trucks, “Holy Crepe.”  There was a savory crepe on the menu with goat cheese, pears, and honey, but I was still kind of full from my last crepe venture.

So instead, I went to Sweet Art, a tiny family-owned bakery and café only a few blocks away from the park.  I first discovered Sweet Art while I was still in France (ironically enough).  I had bookmarked the bakery’s website on my computer, but it wasn’t until I was sitting in my second floor apartment in Orleans, France, sifting through random links, that I read about how the bakery started. As it turns out, the owner, Reine Bayoc, also lived in France for awhile, and went to college in St. Louis.  She opened her own bakery/café after working some “life draining cubicle jobs”, and now shares the space with her husband, who is an artist.  The interior is bright and airy, and you almost feel like you’re eating in someone’s kitchen.

Carrie Sandwich

I’m not a vegan, but most of Sweet Art’s menu is vegan-friendly.  I love cheese and cream as much as the next person, so I think it’s a testimony to how good their food is that I don’t miss it when I go in for lunch.  This past weekend, I tried a new sandwich called the Carrie (named after Reine’s grandmother), which is described on the menu as a Vegan BLT.  The whole-wheat bread was warm and toasted, and in between the slices of bread were layers of thick, crispy pieces of Smart Bacon, field greens, juicy tomato slices, and vegan magic spread.  I also added avocado to my sandwich, which I highly recommend doing if you order it.

Vegan BLT

I wasn’t sure what “vegan magic spread,” was, and when I asked the cashier, he said it was a special homemade condiment with a texture akin to mayonnaise.  I took a risk, and wasn’t disappointed.  I usually hate mayonnaise, and substitute Greek Yogurt in recipes that call for it.  But on this sandwich, the faux mayonnaise was really was the “magic” that held everything else together.

I described the opening of the Farmer’s Markets to my friend as my “Christmas,” and then was reminded by my friend that I am, in fact, Jewish.  However, the feeling that I get when I see all the stands lined up with fresh produce, honey, jam, eggs and bread can only be compared to that of a small child, waking up and finding all of his or her presents colorfully wrapped under the Christmas tree.  I’m looking forward to my next trip, and luckily, instead of twelve months, I only have to wait six days…

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Blackberry Financiers

Posted on May 1, 2012 by Emily Wasserman

Blackberry Financiers with Powdered Sugar

Weekends are funny things.  I don’t think I ever really appreciated them until I started working.  In college and high school, weekends sort of felt like an extension of the regular week; I would still have homework to do, I just wouldn’t have to get everything done in one night.  I could sleep later, but more often than not, I would have to get up for some school-related commitment.

Now, I still wake up early (I guess mostly out of habit), but I take my weekends much more seriously.  I.e., I try to do as little work as possible, and take advantage of the 48 hours I don’t have to sit at a desk, answer the phone, and contend with the outside world.  I read, I bike, I go out in search of new restaurants…And most of the time, I bake.

This past weekend, I decided to try a new recipe, one I found in a discarded issue of Bon Appetit that was hiding in my living room couch.  I usually shy away from Bon Appetit’s recipes, not so much because they’re intimidating (which oftentimes, they are), but because of the lengthy ingredient lists and time-consuming process.  How many of us have candied ginger in our pantries, or want to take the time to cut almonds into slivers?  Yes, good food takes time, effort, and concentration…But by Sunday night, I’m starting to lag in those three categories.  Which is why the Blackberry Financiers were the perfect solution to a sugar craving I had at 8 PM on a Sunday night.

The ingredient list was very small, and I already had most of what I needed in my refrigerator.  Plus, Financiers are French, so that added to my motivation; For those of you who are unfamiliar with Financiers, they could be best described as small, moist sponge-like tea cakes that usually have a dome on top.  They are golden and buttery, and their name comes from the french word for “bar of gold,” because this is what they resemble in their purest form (financier=finance=bar of gold…an easy way to remember the word.) Legend also states that the cakes became popular in Paris’s financial district, and thus received their name…But I like to picture them as little gold coins.

Blackberry Financiers on Cooling Rack

This recipe called for mini-muffin tins, and were smaller than the Financiers I remember from French bakeries.  Nevertheless, they were the perfect consistency; moist, buttery, soft, warm…They almost melted on my tongue.  The berries gave the cakes a nice, tart flavor, and the light dusting of powdered sugar tied all the ingredients together.

Blackberry Financiers on Cooling Rack

Also, I wanted to note the browned butter component of this recipe…Some of you might be tempted to skip this step.  After all, melted butter is melted butter, right? Wrong. And I learned this from my experience making the Financiers.  The recipe promised that browning the butter would unleash a “warm, nutty aroma,”…I think they may have even used the word “smoky.”  As the butter simmered in my small saucepan, I began to doubt the sage advice of Bon Appetit.  It didn’t look or smell any different than usual.

Blackberry Financier

But then, about five or six minutes into the simmering, I began to smell a rich, complex aroma…It was nutty and smoky, and wasn’t at all like the smell of buttered popcorn (an overwhelming butter smell).  This smell was less cloying, and much more inviting.  As the butter browned, and I scraped bits off the bottom, I began to understand why chefs and bakers rely so much on their sense of smell. I could tell when the butter was ready to be removed from the heat just by inhaling the steam; it’s somewhat unnerving to rely on my sense of smell, when I’m usually (literally) all eyes and ears.  But that’s what I love about baking and cooking; when I’m making food, I can bring all my senses to the proverbial table.  And through all my mistakes and trials, I still feel like I’m learning.

Blackberry Financiers with Powdered Sugar

Needless to say, the financiers were a hit.  Everyone in my family had at least two (I think my brother may have had four), and when I brought the leftovers to work the next day, my boss deemed them “sinful.”  They were still moist (even more so) almost a day later, and the berries were fresh and juicy.

Blackberry Financier

They might not be the original “financier,” but these cakes still live up to their namesake. Small, buttery, and delicious…They’re worth the prep time.  Even on a Sunday night.

Blackberry Financier

Blackberry Financiers (slightly adapted from Bon Appetit, May 2012 issue)

Ingredients

  • 1/2 cup plus 5 tablespoons unsalted butter
  • 1 cup sliced almonds
  • 1/2 cup all-purpose flour
  • 1 1/2 cups plus 2 tablespoons powdered sugar; additional for dusting
  • 5 large egg whites
  • 2 tablespoons honey
  • Nonstick vegetable oil spray
  • 2 cups fresh (or frozen, thawed) blackberries, halved

  • Special equipment:

    A mini muffin pan

Preparation

  • Melt butter in a medium saucepan over medium heat.  Turn heat to lo/simmer. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6–7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3–4 minutes.
  • Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups plus 2 Tbsp. powdered sugar. Add egg whites; mix until smooth. Fold in honey.
  • Fold browned butter into batter. 
  • DO AHEAD: Batter can be made 3 days ahead. Cover and chill.
  • Arrange a rack in middle of oven; preheat to 375°. Coat muffin cups with nonstick spray. Pour 1 generous Tbsp. batter into each prepared muffin cup.  Make sure you only fill each mini-muffin cup 3/4 full with batter…Otherwise, the cakes will overflow. Top batter with 3–4 blackberry halves.  When placing mini-muffin pans in oven, do not place on a higher oven rack…they will cook faster, and most likely burn.
  • Bake until cakes are golden brown and just cooked through, 15–16 minutes*. Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.

*The recipe says to bake the financiers for 15-16 minutes…Once again, it’s probably my malfunctioning oven, but I would check them after fifteen minutes, and leave them in for at least eighteen-nineteen minutes.  Mine were in the oven for twenty.

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City Coffeehouse and Creperie

Posted on April 29, 2012 by Emily Wasserman

Nutella Banana Crepe

Sometimes, I really miss France…Okay, most of the time I miss France.  I think alot of it has to do with boulangeries, crepes, and pastries.  How could I not fall in love with a country where dessert-making is considered an art-form, and fresh bread is a basic life necessity (along with water, clothing, and shelter)?

Lucky for me, I live in a city with strong French influence, and over the past ten years, there has been an influx in French restaurants and cafés.  The City Coffeehouse and Creperie is a perfect example.  Although I’m not sure when the restaurant opened, I know it has been around for awhile; my earliest memory of it dates back to my fourteenth birthday, when I went there for lunch and ordered a “Freedom” crepe, which is inspired by the colors of either the French or American flag (it’s hard to tell…both flags have blue, white and red).

I ordered the crepe because it had fresh strawberries and blueberries inside, but I was puzzled by the third ingredient: creme fraiche. I had never tried it before.  I asked my Mom to describe it, and she compared it to whipped cream.  But what I tasted was slightly sour, and not at all like the fluffy clouds of cream that I sprayed out of a can onto an ice cream sundae.  It took me a few years to appreciate the complex flavor and dense texture.

Now, many years later, I have tried most of the Creperie’s menu, and have a hard time deciding what to order.  This past weekend, when I visited the restaurant with my sister, we stood in front of the two large, chalkboard menus for a few minutes deliberating.  While the café offers traditional French crepes (filled with Nutella, sugar, and jam), they also offer many savory crepes named after iconic St. Louis institutions.  The ambiance is decidedly French, but there are many local influences found on the menu.  We ended up ordering two salads, and also a savory and sweet crepe.  Obviously, we weren’t following the French rule of moderation.

Market Salad

My salad, the Market Salad, was topped with mandarin oranges, bleu cheese crumbles, halved red grapes, fresh, juicy strawberries, pineapple, and granny smith apples.  The best part about the salad was the dressing, a sweet, house-made poppyseed vinaigrette that was a strange, silver color, but tasted delicious on top of the fruit.

Market Salad

My sister’s salad, the Ann’s Green Gable, was similar to mine, but more geared towards meat-eaters; it was topped with bacon and chicken, and also included red onion.

Ann’s Green Gable Salad

Our salads came with a piece of French baguette, which tasted freshly-baked and authentic; the outside was crispy and flaky, and the inside was soft and chewy.  Like I told my sister, of all the French bread I’ve tried in St. Louis, this bread tastes the most like the kind I’d buy in France (which begs the question…who does the Creperie get their bread from?).

French Baguette

Midway through our salads, our sweet and savory crepes arrived.  I managed to finish my salad before diving into the savory crepe, which was called the “Shady Oak” (named after an old, defunct movie theater a couple blocks over).

Shady Oak Crepe

The crepe included layers of mesquite grilled chicken, fresh spinach, tomato marinade, green onions, Havarti cheese, and the restaurant’s housemade honey-dijon dressing.  The chicken was tender and had a slightly smoky flavor, the cheese was melted and gooey, and the honey-dijon dressing brought out the flavors of the spinach and tomatoes.  The crepe was drizzled with the dressing, and was still steaming after five-minutes of sitting on the table.

Shady Oak Crepe

Admittedly, both of us rushed through the savory crepe.  It was delicious, but nothing compared to what was sitting beside it; a Nutella-Banana crepe dusted with powdered sugar, and served with a side of fresh, homemade whipped cream.

Nutella Banana Crepe

When I ordered Nutella-Banana crepes in France, they would be a fraction of the size, and would have half as many layers.  There would only be a small spoonful of Nutella, evenly dispersed across the crepe shell, and the crepe would have never been served with a mountain of whipped cream.  But then, I remind myself: I am in America…And while certain cultural norms don’t transfer, maybe that isn’t such a bad thing…:)

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A Weekend in the Windy City

Posted on April 23, 2012 by Emily Wasserman

Medill School of Journalism

When I got back from France, I wasn’t sure what I wanted to do with my life.  I’m sure I’m not the only 20-something year old with this dilemma, but nevertheless, it hasn’t been an easy year.  After applying to more grad schools than I could count on both fingers, and applying for jobs in various cities across the country, I think I’ve finally decided on my next step: Northwestern University’s Medill School of Journalism in Evanston, Illinois.

Northwestern University

Northwestern has always been on my radar.  I visited the campus before my senior year of high school, and as a Midwesterner, I frequently visit Chicago.  The last time I was there, I was getting my visa in order to move to France.  It’s funny how life seems to come full circle.

Flowers on Northwestern’s Campus

This past weekend, I decided to visit the school for Medill’s “Admit Days.”  I stayed at The Homestead Inn in Evanston for the first two nights, a quaint little Bed and Breakfast a few blocks away from Northwestern’s Main Campus.  The exterior looks like an old-fashioned house, and the interior matches perfectly; there were lots of antique light fixtures and classic decor.  When I came down for breakfast both mornings, there were guests sitting and chatting in French.  It was fun for me to listen to a language that I hadn’t heard spoken in awhile.  I could see why they had chosen to stay at the Homestead, because it felt alot like a European hotel.

The Homestead Inn

Even though it was cold and rainy for the majority of my visit, I walked around campus, and took pictures of the beach and Lake Michigan…It’s so beautiful, even when it’s cloudy.

Lake Michigan

For lunch on Thursday, Medill treated all the admitted students to Giordano’s Famous Deep-Dish Chicago Style Pizza.  For those of you who haven’t tried Deep Dish pizza before, I have to say…You’re missing out.  Most St. Louisians have a strong allegiance to thin-crust (cracker style) pizza, and New Yorkers passionately defend their gigantic, foldable slices.  But I like how Deep Dish pizza places the sauce on top, and how the gooey cheese melts into the soft, moist pie-crust.  Perhaps to appease non-Chicagoans, the restaurant also served slices of regular-crust pizza…But they paled in comparison to the Deep Dish.

Giordano’s Pizza

Friday morning, I had to wake up early and take the El (Chicago’s above-ground public transportation) into the city for meeting at Medill’s newsroom.  After a few speeches and lectures, Admit Days came to close, and I met up with one of my friends who lives in Chicago’s South Loop.  She loves to eat almost as much as I do, so we always have food-related adventures whenever I’m in town visiting.

We began our journey at the Bongo Room in Chicago’s South Loop. My friend introduced me to the restaurant the last time I was in Chicago, and after one look at the menu, I was hooked. The Bongo Room serves unique breakfast, brunch and lunch fare, which includes everything from “Pumpkin Spice and Chocolate Chunk Flapjacks” to a “Breakfast Burrito” filled with guacamole and scrambled eggs.

Bongo Room Omelette and Potatoes

We decided to split two dishes: Citrus French Toast with baked apples and a vanilla bean cream sauce, and then an Pesto Omelette with avocado, red and yellow peppers, and goat cheese.

Baked Apple and Vanilla Bean French Toast

The French Toast was, in a word, decadent.  The top was sprinkled with brown sugar crumble, the bread was light and airy, and the juicy, cinnamon apples were perfect when dipped in the rich vanilla cream sauce.  I have to admit, it was hard to focus on my half of the omelette with the French toast right beside it…But I love pesto, and I had never tried avocado in an omelette before.  Now, it’s one of my favorite fillings…especially when paired with the soft goat’s cheese.

Baked Apple and Vanilla Bean French Toast

We ate more than two reasonable people should…But then again, who needs to be reasonable?

After lunch, we took a long, much-needed walk to Chicago Cultural Center.  I had never been to the Center before, but my friend goes all the time.  They have free exhibits, and the day we visited, there were rooms filled with unique modern art.  One exhibit had collages made entirely out of children’s play things, all broken up and pasted back together.  We took some pictures, until the docent discovered us and told us to stop.

Collage

Collage

My favorite part of the Center, though, was the top floor.  It’s one giant room, and when you look up, you see a beautiful stained glass dome.

Dome of Chicago Cultural Center

I also took pictures of the surrounding interior.

Light at Chicago Cultural Center

I think the Center must have been a library at one point, because I spied this quote carved into the wall:

Milton Quote

After the Center, we continued our “food crawl” of Chicago at Ghiradelli’s.  Most of you have probably sampled (or at least, heard of) Ghiradelli’s chocolate.  The company manufactures premium chocolate, and unlike other companies, they control the entire manufacturing process; they select the cocoa beans, roast and refine them to ensure a rich, full-flavored chocolate.

Ghiradelli’s Hot Chocolate

In Chicago, the chocolate store is also home to a Soda Fountain and Ice Cream Shop.  The first time I tried Ghiradelli’s Ice Cream, I was ten years old and visiting Chicago for the first time.  Now, I try to visit the store every time I’m in the city. On Friday, it was cold and windy, so after walking the mile to get to the store, I decided to warm up with hot chocolate.  My friend got a Mocha, which was equally chocolatey, rich, and delicious.

Ghiradelli’s Hot Chocolate and Mocha

That night, my friend and I had dinner with my cousin, who has lived in Chicago for the past four years.  She also shares my passion for food, and works for a company that owns many restaurants in downtown Chicago.  One of them is Bar Toma, an Italian neighborhood Pizzeria that is right next door to Ghiradelli’s.

Margherita Pizza at Bar Toma

I expected dinner to be good; after all, Bar Toma was named one of Chicago’s best new restaurants in 2011, and they are famous for making their own gelato.  What I didn’t expect was to be treated to one of the best eating experiences of my life.

Sardinian Pizza at Bar Toma

We started the meal with two crostini, one of which was goat cheese with treviso marmalade.  What is treviso?, you may ask.  I wondered the same thing.  It wasn’t until I got home and googled the question that I discovered that treviso is actually radicchio, a leafy vegetable of Italian origin.  I had never tried vegetable marmalade, but the tart, acidic flavor of the radicchio was subtle when mixed the the syrup and sugar.  Before I discovered what treviso was, I guessed that we were eating some type of dried cherry marmalade…Which really isn’t too far-off taste-wise.

We followed the crostini with a Cristina salad, which included many of my favorite ingredients: hearts of palms, oranges, avocado, and olives.  I didn’t eat too much, though, because I was saving room for the main attraction: The two wood-fired pizzas.  We ordered  simple Margherita pizza, which was topped with fresh Mozzarella, tomato, and basil.  But then, we also ordered a more unique pizza, the “Sardinian,” which included cauliflower, capers, tomato, and one of my favorite types of cheese: Pecorino (from sheep’s milk).  If this is the type of pizza they eat in Sardinia, sign me up for the next visit.

Sardinian Pizza at Bar Toma

As if the pizza, salad, and crostini weren’t enough, we decided to finish the meal with dessert.  The restaurant offers a sampler of gelato, and even though we were all ready to burst, we ordered four small dishes.  We chose Pistachio, Espresso, Stracciatella (sort of like American chocolate chip ice cream), and Riso, a flavor modeled after Italian rice pudding. The Riso was cinnamony and fresh on the palette, the espresso was rich, and the Pistachio was by far the sweetest flavor.  My cousin felt bad for the Stracciatella, which we neglected in favor of the other three scoops.

Gelato Sampler at Bar Toma

Pistachio Gelato at Bar Toma

As you can imagine, by Saturday I was stuffed.  Although the “real” purpose of my visit to Chicago was to visit Northwestern/Medill, I decided to capitalize on the fact that I was in a city with a rich, vibrant food culture.  With every block, I spotted new restaurants that I wanted to try, or bakeries that I hope to frequent.  I might be signing up for a Master’s program, but I also am beginning a new chapter of my food education.  And something tells me that it’s going to be delicious…

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Dinner at Remy’s and Eating Alone

Posted on April 14, 2012 by Emily Wasserman

Warm Apple and Golden Raisin Bread Pudding

This past Friday was one of the longest workdays in the history of all workdays.  I’m sure many of you have had similar experiences; you’re sitting at your desk, checking the clock every fifteen minutes or so, wondering how time could possibly move that slow.  It didn’t help that outside, it looked like torrential downpour, and the rain drumming against the roof was lulling me to sleep.

To make it through the day, I started contemplating my after-work plans…Dinner at Remy’s Kitchen and Winebar in Clayton.  Remy’s is best known for their wide selection of wine, and also for their smaller, tapas-sized entrées.  I first went to Remy’s on New Year’s Eve for an after-dinner drink.  I had some Muscato wine, but as I looked over their dessert menu, one particular dish caught my eye.  The Warm Apple and Golden Raisin Bread Pudding seemed destined for my consumption.  That night, I had already eaten a three course meal (plus most of my friend’s dessert), so I took a rain check on the Bread Pudding.

Three and a half months later, I couldn’t wait any longer.  As soon as the clock turned to 5, I gathered my things and drove to Remy’s.  I didn’t have a dinner guest, but I’m trying to get better at that…eating alone.  I’ve done it a few times before, and whenever I start feeling self-conscious, I start thinking about M.F.K. Fisher‘s advice.  In her essay, “An Alphabet for Gourmets,” Fisher writes that “if one is not there, to dine alone is preferable to any other way.”  In her book The Art of Eating, Fisher goes on to write that, “If I must (dine) alone, I refuse to be alone as if it were something weak or distasteful, like convalescence.”

I couldn’t agree more.  Even though there’s a certain level of discomfort (and self-consciousness) in sitting alone at a table, there’s also something peaceful about being with your own thoughts.  And also, there’s the fact that you can focus your full attention on the food in front of you.

Hummus and PIta

I started with the restaurant’s signature hummus plate.  When my waiter brought it, I was surprised by the presentation…The pita was rolled into cones, and was sticking out of the hummus.

Hummus

The hummus was delicious, though, and I could tell it was homemade; I could taste the chickpeas, and the tahini was cool and refreshing.  The hummus was sprinkled with feta cheese, and finished with colorful red and yellow peppers.

Pan Seared Scallops and Spinach

For the second course, I ordered the Pan Seared Scallops and Spinach.  I hadn’t had Scallops in awhile, a recent conversation with my sister about the scallops I ate in Le Pradet, France, made me start craving them.  While these scallops weren’t fresh out of the Mediterranean, they were still plump, juicy, and tender.  The spinach was served with a tomato balsamic vinaigrette and goat cheese, and I liked the tangy flavor of the cheese mixed with the slightly acidic vinaigrette.

Pan Seared Scallop

Although the first two courses were appetizing, nothing prepared me for what was about to come. The waiter seemed a bit surprised when I ordered the Bread Pudding, and warned me that it was a “hefty piece.”  I told him that I’d be able to handle it.

Warm Apple and Golden Raisin Bread Pudding

When the dessert arrived at the table, it was like love at first sight.  The bread pudding was served in a pool of hard Brandy sauce with caramel, and had a lightly sprinkling of powdered sugar.  The dessert smelled like French Toast (another one of my recent cravings), and when I took my first bite, I lost all my self-consciousness; I was completely immersed in what I was eating.  The raisins were plump and juicy, the diced apples were soft and tart, and the brioche bread was dense, rich, and decadent. I didn’t want to stop eating; but luckily, even after I finished the bread portion of the dessert, there was still a pool of caramel to be devoured.

Warm Apple and Golden Raisin Bread Pudding

The waiter clapped when he came to take away my empty plate.  He said that not many people (besides himself) could finish the dessert.  I said that next time, we should have a face-off…He suggested adding a scoop of vanilla ice cream to raise the stakes.

Eating alone can be…well, lonely.  But the bread pudding taught me that like a good dinner companion, a good dish can make you forget your self-consciousness…And teaches you to savor every bite.

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Passover Recipes for the Carb-Addicted

Posted on April 8, 2012 by Emily Wasserman

Matzah Lasagna with Spinach

Passover has always been one of my favorite holidays.  For those of you who don’t know, Passover is the celebration of the Jewish people’s exodus from slavery in Egypt.  To commemorate this occassion, we have a “Seder,” or service, in our home, where we read the story of Passover, and then celebrate afterwards with a feast.  Every year, I look forward to Matzah ball soup, “Charoset,” or cinnamon apples mixed with nuts, and other Passover food staples.

The only catch? On Passover, we’re not allowed to eat bread.  This has to do with the part of the Passover story where the Jews wander the desert, and are unable to make leavened bread.  By not eating bread for seven days, we pay tribute to what our ancestors had to suffer during their exodus.

For a couple days, the “no-leavened bread” rule feels like a fun challenge; I pretend that I’m on some kind of gluten-free kick, and start perusing flourless recipes online.

But after about Day Three, I start going through carb-withdrawl.  I think part of this has to do with the integral role bread plays in my diet.  My most distinct childhood food memories involve flour and sugar. One Passover when I was about eight, I started crying because I couldn’t make it 48 hours without bread.  This ended with my mother making me a large, skillet-sized M&M pancake, doused in Maple Syrup.

However, my year in France changed my perspective on the holiday.  Before, I had always had a choice about observing Passover.  It was easy to come home for a Seder, buy a box of Matzah (i.e. un-leavened bread), and eat bread-less leftovers.  In France, I would have had to take a one-hour train ride into Paris to buy a box of Matzah.  And even then, I would have had to make this trip one or two weeks ahead of time, as the small Jewish quarter in Paris (Le Marais) closes for the holiday.

This year, I decided to give Passover my best effort.  This meant no secret trips to the pantry to eat bowls of Rice-Krispies (“that’s not technically leavened bread…right?”) and not “accidentally” forgetting that tortillas are against the rules.  I am committed to finding creative ways to embrace the holiday, in all its bread-less glory.

Matzah Farfel, Almonds, Walnuts

Yesterday, I made Matzah Granola.  Giving up cereal is probably one of the hardest parts of Passover for me, but I remembered my best friend talking about her mother’s amazing Matzah cereal, made with cinnamon, honey, nuts, and Matzah farfel (broken up pieces of Matzah).  I googled a recipe, and found one on Martha Stewart’s website.  Apparently, the recipe comes from one of Martha Stewart’s employee’s mothers, and I will always trust a Jewish mother for a good Passover recipe.

Matzah Granola

I adapted this recipe to fit my tastes (walnuts instead of pecans, vegetable oil instead of margarine), and uncharacteristically, I left out the 1/2 cup of Brown Sugar.  I thought the cereal would be healthier without the sugar, and sweet enough with the honey and cinnamon.

Matzah Granola

The granola is, in a word, delicious.  I would highly recommend it to anyone who is looking for a quick and easy Passover breakfast.  The raisins are plump and juicy, the almonds give the cereal a nice, toasted flavor, and the salt contrasts nicely with the honey and cinnamon.  I put in a little more salt than the recipe called for (because I substituted oil for margarine), and you can use less to your taste.

Matzah Granola After Baking

For dinner, I made a classic Passover recipe: Matzah Lasagna.  I have a childhood memory of making this at a family friend’s house.  I remember layering the sauce and cheese with pieces of Matzah, and being pleasantly surprised by the baked Matzah’s noodle-like consistency.

Matzah Lasagna

This year, I sprinkled fresh spinach leaves on top of the cheese/sauce layers, and ad-libbed my own recipe from two I found online.  Really, you don’t even need an exact recipe for this lasagna…You just break up Matzah, pour sauce and cheese over it, and continue layering until you get to the top of the casserole dish.

Matzah Lasagna

It’s quick, easy, and for a “faux” food, it tastes as good as the real thing.  I love the fluffy Ricotta mixed with Mozzarella, the rich tomato sauce and the sprinkling of Parmesan on top.

Matzah Lasagna

I’d be lying if I said I still don’t miss bread.  But in the spirit of the holiday, I’m willing to give the “no-leavened bread” rule my best shot…And so far, it has been easier than I thought it would be.

Matzah Granola (adapted from Martha Stewart/ Erica King)

Ingredients

  • Baking No-Stick Spray
  • 3 cups crumbled whole wheat matzo or matzo farfel
  • 1 1/2 cups sliced almonds
  • 1 1/2 cups walnuts
  • 1/2 (and another 1/4) vegetable oil
  • 1/2 cup honey
  • 1 1/2 teaspoon coarse salt
  • 4 teaspoons ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup golden raisins

Directions

  1. Preheat oven to 325 degrees. Line a rimmed baking sheet with aluminum foil and spray with baking spray; set aside.
  2. In a large bowl, mix together matzo, almonds, and walnuts.
  3. Add vegetable oil, honey, cinnamon, raisins, and salt to the large bowl with the matzo, almonds, and walnuts.  Toss well to coat.
  4. Spread mixture on rimmed baking sheet and transfer to oven. Bake, stirring frequently, 10 to 15 minutes. Remove from oven and let cool.
  5. Stir cooled granola on baking sheet and transfer to an airtight container, breaking up larger pieces. Cover container, and shake to combine. Granola may be stored in an airtight container at room temperature for 1 to 2 weeks.

Matzah Lasagna (adapted from here and here)

Ingredients

  • Matzah Boards (about 1/2 a box)
  • 1 lb ricotta cheese
  • 30-34 oz. tomato sauce (about 1 jar and a 1/2)
  • 1 1/4 cups grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • Spinach leaves (rinsed and dried)

Directions:

1. Pre-heat oven to 350 degrees.

2. Mix ricotta cheese, mozzarella cheese, salt, and pepper in a large bowl until thoroughly blended.  Set aside.

3. Spread about 1/2 a cup (or more…you can eyeball it) of tomato sauce on the bottom of a large casserole dish.

4. Cover the sauce with pieces of Matzah, so the sauce is completely covered.

5. Cover the Matzah with another 1/2 cup of sauce (you can eyeball this…just put enough sauce so the Matzah is covered), and then place about a quarter of the cheese mixture on top of the sauce (again, use your best discretion…the cheese doesn’t have to cover all of the sauce, because it will melt and spread in the oven).

6. Sprinkle spinach on top of the cheese.

7. Place more Matzah on top of the cheese, spinach and sauce layer.  Repeat layering process until the casserole dish is full. Finish by placing more sauce on top layer, and sprinkling with Parmesan cheese.

8. Cover with silver foil, and bake at 350 degrees F for 35-45 minutes, or until heated through.

9. Let stand 15 minutes before serving.

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A Weekend of Local Eats

Posted on April 2, 2012 by Emily Wasserman

Lancia Frozen Yogurt with Strawberries

For as long as I can remember, every April in St. Louis has been mild; warm at best.  Today, for the first time in 23 years, the thermometer moved past 90 degrees.

For some, the spike in temperature provokes retreat: “retreat” as in, moving indoors, blasting the air-conditioning, and generally trying to ignore the fact that Spring is most definitely here…And summer isn’t far behind.

I was born into a St. Louis summer, so I think I was primed to enjoy the sweltering, humid weather.  I would rather be sitting outside, sweating and slightly dehydrated, than staying inside and feeling like I’m trapped in a refrigerator.

So it’s no surprise that I spent most of today and yesterday outdoors…And I have the bright red sun-burn to prove it.

Saturday afternoon I decided to try a new coffee-house café for lunch: Kaldi’s.  If you’re from St. Louis, you’ll recognize Kaldi’s for their coffee- they are the coffee vendor/supplier for many local restaurants and cafés.  However, Kaldi’s also boasts a number of bakery/café/coffeehouse locations throughout the St. Louis region.  I had already tried two closer to my house, but this weekend, I wanted to visit their original location.

The coffeehouse is on a street corner in the DeMun neighborhood, catycorner to an elementary school and next door to a fancier restaurant.  Children wander over and sit down at tables outside the restaurant, and adults sit on benches with coffee mugs, perusing local magazines.

When you actually go inside, there’s mostly natural lighting, and there are a mix of patrons; some are students bent over a group project, and others look like they just rolled out of bed, walked downstairs, and ordered a scone.  The atmosphere is decidedly laid-back, and for a second, I felt as if I had walked into someone’s kitchen.  The music was subtle, people were calm and relaxed, and when I moved outside, neighborhood residents casually strolled by, enjoying the nice day.

Roasted Veggie Burrito

Unlike its other locations, the original Kaldi’s menu is completely vegetarian…But don’t equate “vegetarian” with wimpy food.  I ordered the Roasted Veggie Burrito, and it was practically bigger than my face.  Wrapped inside a spinach tortilla was a hearty helping of rice, roasted eggplants, zucchini, fresh artichokes, basil pesto, and salty feta cheese.  Even though I could have eaten the burrito without any garnishes or additions, the plate includes a mound of hummus and pico de gallo.

Pico de Gallo

I also ordered a chocolate chip cookie…But that didn’t make it to the picture-taking stage.  So you as you can imagine, it comes highly recommended…

Tree in DeMun Park

After lunch, I walked across the street to the park, which neighbors a local college.  There were beautiful purple flowers lying in patches around the benches, and I loved the way the white blossoms looked on the trees.

Purple Flowers

Tree in DeMun Park

Today, I decided to revisit an old favorite for lunch: The Daily Bread.  I originally tried the café/bakery back in October, when I was writing a food review for a local magazine’s blog.  This time, I ordered the same salad: the “Autumn Crunch.” Autumn Crunch? you may ask yourself.  Why would a Salad with that name be on a Spring menu? I’m not sure I can answer that question, but what I can say is, the name is deceiving.  Yes, the salad contains juicy Gala apples, a Fall food staple; but it also has plump, Golden Raisins, juicy strawberries, and grape tomatoes.  I especially liked the tangy-ness of the Gorgonzola, as it perfectly complimented the sweetness of the raisins and berries.

Autumn Crunch Salad

The salad is served with a fresh, sourdough roll, as all the bread is baked in-house.  Next time, I want to try one of their hearth-baked pizzas (there’s a real hearth-oven in the back of the kitchen), or their “Panino Romano” with fresh goat cheese, roasted red peppers, and portabello mushrooms.

I spent the next few hours after lunch sitting at a park closer to my home, reading and getting my trade-mark pre-Summer sunburn.  I have to admit, with all the heat, I did need some reprieve…

So I stopped by Lancia Frozen Yogurt in Chesterfield.  I love Lancia, because in the midst of the “Fro-Yo” craze, they remain entirely locally-owned and operated.  When you go to Lancia’s, you don’t feel like you’re walking into a chain, or commercialized fro-yo “experience”.  Everything is fresh and home-made, and with flavors ranging from Texas Peanut Butter to Cherries Jubilee, you’ll have alot to choose from.

Today, I mixed White Cake Batter with Caramel, and added some fresh strawberries on top.

Lancia Frozen Yogurt with Strawberries

I couldn’t think of a better way to end the day, or a weekend spent outdoors.

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Strawberry Cream Pie (or “Tarte aux Fraises”)

Posted on March 29, 2012 by Emily Wasserman

Strawberry Cream Pie

Something I love about the French are their constant vacations.  Not one month into teaching English abroad, I already had a school break.  I had two weeks off to do whatever I wanted, go whatever I wanted, and most importantly, eat whatever I wanted. So, I planned a trip to the south of France with four other English Teachers.  Our first stop was Aix en Provence.

Perhaps you’ve heard of Aix en Provence because of Paul Cezanne, the famous artist who lived in the city’s foothills. Or maybe you know about Aix because it’s one of the biggest cities in the Provence/ Cote d’Azur region.  I’ll always remember Aix en Provence for its beauty (it’s right by the mountains, but also close to the Mediterranean) but also, for its food.  There are vibrant outdoor markets, even towards the end of October.  Everything I ate was fresh, including a Tarte aux Fraises- a small, individually-sized tart that had a light dollop of cream, and delicately placed strawberries that formed a little pyramid over the shell. I wish I had a picture…But would you believe, I didn’t even own a camera?

I’ve found some good Tarte aux Fraises in America, but realistically speaking, nothing can top the Strawberry Tart I had in Provence.  And secretly, I’m glad- it was all part of the experience, and it’s nice to know that one day (hopefully soon), I’ll get to go back and re-experience France, and all of the country’s delicious pastries.

However, when I found a recipe for a Strawberry Cream Pie in Southern Living Magazine, I had to try it.  It wasn’t a small, delicate tart, nor was it in Provence.  But the recipe called for a chocolate cookie crust, and the picture in the magazine was enough to make me grab a bowl and whisk.

Strawberry Cream Pie

The crust called for chopped semi-sweet chocolate baking bars and chocolate wafer cookies. A quick look in my pantry confirmed that I didn’t have any semi-sweet chocolate…But I did have semi-sweet chocolate chips.  So, I decided to improvise.

Strawberry Cream Pie

The finished product was, as the French would say, delicieux.  The cream was eggy and sweet, the crust tasted like one, large Oreo cookie, and the strawberries were juicy and fresh.  All in all, I would call it a successful baking experience.

The only thing I didn’t add to the Pie (which the recipe called for) was Orange Liquer.  I was supposed to add it to the jelly that I melted and brushed over the strawberries (now I understand why the fruit on tarts always looks so shiny in bakery cases…), but I thought the jelly would suffice.  Anyway, it saved me a trip to the store…

Strawberry Cream Pie

And because I had leftover berries, I decided to get creative, and made Strawberry Bruschetta for dinner the next night.

Strawberry Bruschetta

I used a large French baguette, and sprinkled goat cheese on the surface. The recipe also called for nectarines, but they’re not in season yet…So I used no-sugar-added peaches from a jar.  Even though fresh fruit might have been better, there wasn’t a noticeable difference.  Plus, the fresh basil, strawberries and balsamic vinegar complimented the peaches’ sweet flavor.

Close up of Strawberry Bruschetta

While I miss Tarte aux Fraises, traveling France and a vacation every four weeks, it’s good to know that I can re-create some of the sweetness in America…Especially in pie form.

Strawberry Cream Pie (adapted from Southern Living– March 2012 issue)

Ingredients

  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 3 cups half-and-half
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • 1 (9-oz.) package chocolate wafer cookies
  • 1/2 cup (4-oz.) semi-sweet chocolate chips
  • 1/2 cup butter, melted
  • 1 qt. fresh strawberries
  • 1/4 cup red currant jelly

Preparation

1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.

2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.

3. Preheat oven to 350°. Pulse wafer cookies and chocolate chips in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.

4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).

5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie

6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.

Strawberry Bruschetta (adapted from Southern Living– March 2012 issue)

Ingredients

  • 1 1/2 cups sliced fresh strawberries
  • 1 cup diced no-sugar-added jarred peaches
  • 1 cup quartered grape tomatoes
  • 3 tablespoons thinly sliced fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 (12-oz.) French bread baguette
  • 1 package of Goat cheese crumbles

Preparation

  1.  Preheat oven to 375°. Stir together strawberries, peaches, grape tomatoes, basil, olive oil, balsamic vinegar, sugar, freshly ground pepper, and salt.
  2. Split baguette in half horizontally (like you would for a sandwich), then in half vertically; then, cut each half vertically into 4 equal pieces. Open up the bread slices and separate them so the inside of the baguette faces up. Sprinkle goat cheese on the open faces of bread. Place bread pieces on a baking sheet, and bake 13 to 15 minutes or until thoroughly heated. Remove from oven, and top with strawberry-peach mixture.
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