Heirloom Tomato and Arugula Salad with an anchovy vinaigrette

This salad is so tasty, every time I pass heirloom tomatoes at the market I have to buy them.  I love to make this salad.  It's sweet and salty with a lot of texture.  I can't wait until it's heirloom tomato season!  

 La Recette:

2 cups baby arugula 
1 small shallot, thinly sliced
3 extra large hard boiled eggs, quartered
1.5 pounds heirloom tomatoes, quartered or halved if small
1/4 cup feta cheese
1 Tablespoon Italian parsley roughly chopped for garnish

Dressing:
1/4 cup extra-virgin olive oil
3 Tablespoons champagne vinegar
1 teaspoon capers, minced
3 anchovies, minced
1 clove garlic, minced
1 teaspoon lemon zest
2 Tablespoons freshly squeezed orange juice
1 Tablespoon Dijon mustard
Salt and freshly ground pepper to taste

Spread arugula on a serving dish.  Next, layer with the tomatoes and then the eggs.  Sprinkle the shallot rings evenly on top and finish with the feta and parsley.

For the dressing, combine all of the ingredients in a bowl and vigorously whisk for 10-15 seconds.  Pour evenly on the salad and serve immediately.

Serves 4.  Enjoy :)

*Really great with a Chardonnay or Sauvignon Blanc. 

Tarte au Citron Meringuée

For me, a lemon meringue tart is the quintessential summertime dessert. When you take your first bite, soft and fluffy meringue clouds float to the roof of your mouth followed by the sweet yet tart, creamy lemon curd. Finally, the flakey gluten free crust melts in your mouth and it's a perfectly refreshing dessert for a warm summer's day. I like to enjoy a small slice with an ice coffee. It's also a favorite with my family. What is your favorite summertime treat?

This amazing photo was taken by the great Joanie Schwarz :)
http://www.joanieschwarzphotography.com


La Recette:

Pastry:
1 1/2 sticks unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups gluten free baking mix (I prefer Bisquick gluten free baking mix)
1/8 teaspoon salt

Lemon Curd:
4 lemons at room temperature
4 egg yolks at room temperature (reserve whites for meringue)
1 1/2 cups sugar
1 stick unsalted butter at room temperature
Pinch of kosher salt

Meringue:
4 egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar

Preheat oven to 375 degrees F.
For the tart shell:
Mix the butter and sugar together with an electric mixer fitted with a paddle attachment until combined.  Add vanilla. In a medium sized bowl, sift the flour and salt together. Add the flour mixture to the sugar and butter mixture. Mix until the dough starts to come together.  If the dough is dry, add 1 tablespoon at a time of ice water until it starts to take shape.
Place the dough on a surface with GF flour. Shape into a flat disk and dump into a 9 inch round tart pan with a removable bottom.  Press the dough with your fingers until it is shaped evenly in the pan.  Make sure the edge is flat and chill for at least 30 minutes.
Using a piece of parchment paper, place it on top of the tart shell. Fill it with pie weights, rice or beans and bake for 15 minutes. Remove the parchment and filler and prick the tart all over with a fork. Bake again for 20 minutes or until lightly browned. Cool to room temperature.
For the lemon curd:
Remove the zest of the lemons with a vegetable peeler, avoiding the white pith.
Squeeze the lemons to get 1/2 cup of the juice and set aside. In a food processor with a steel blade, process the zest and sugar for 2-4 minutes until very fine.
In a bowl of an electric mixer fitted with a paddle attachment, mix the butter with the sugar and lemon zest. Add the eggs slowly and add the lemon juice until combined. Pour into a medium saucepan and cook on low heat until thickened. 8-10 minutes. It should be thick enough to coat the back of a wooden spoon.
Remove from heat and pour the lemon curd into the tart shell. Allow the lemon curd to set a room temperature.
For the meringue:
Place the eggs whites and cream of tartar in the bowl of an electric mixture fitted with a whisk attachment. With a wire whisk gently break up the cream of tartar. Then, using a low speed, beat the eggs whites until soft peaks form. Add the sugar and continue beating until stiff peaks form. 2-3 minutes.
Pour the meringue on top of the lemon curd and that it touches the edge of the crust. Bake for 10-12 minutes or until the meringue is golden.
Enjoy :)

Pain aux bananes

Every time I make this banana bread, it takes me back to my Nana's kitchen. When I would visit her, she would make it for me and the aroma alone conjures up so many memories. I love that I can make a gluten free version for mes petits and it always puts a smile on their faces. This photograph was taken by Joanie Schwarz, à mon avi, the best photographer in the world! I am dedicating this gluten free banana bread to Joanie. From now on, it will be called pain aux bananes de Joanie :) I make it for her in gluten free vegan version. Joanie and Maxine (my friend and cousin) inspired me to start this blog. They are amazing women, Mothers, and friends. They have given me so much support and I will never be able to thank them enough.


La Recette:

2 1/4 cups gluten free flour (I think Bisquick Baking Mix is great.  I use my own custom blend of Sugar & Spice GF flour and hopefully it will be available for purchase soon). 
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1.5 cups sugar
3 ripe bananas (they can be super ripe)
2 eggs (room temperature)
1/4 lb. room temperature UNSALTED butter
1/4 cup low fat sour cream
1 teaspoon vanilla
1.5 cups milk chocolate chips (I like Ghirardelli brand)
1 cup chopped walnuts (optional)

*If you want to make the vegan (Joanie) version substitute the eggs for 3/4 cup of unsweetened apple sauce, I replace the butter with Earth Balance sticks (same amount - 1 stick), and I don't use the sour cream. Also use dark chocolate chips instead of milk chocolate (again, same amount - 1.5 cups).

Pre-heat oven to 350 degrees. Butter and GF flour 1 loaf pan or 4 mini loaf pans.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time and then mix in the vanilla. Add the bananas and sour cream. Mix until combined.
In a separate bowl, combine the GF Flour, baking soda, kosher salt, and cinnamon. Add the chocolate chips and walnuts(optional). Make sure they are coated with the flour mixture. Slowly add the GF flour mixture to the egg mixture.
Pour mixture into the loaf pan(s) and bake for 45-50 minutes in the big loaf pan or 35-40 in the small loaf pans. Bake until the top is lightly browned and a toothpick can come out (almost) clean when inserted in the center.
*Just before placing in the oven, I sprinkle the top with cinnamon and turbinado sugar.
Let the bread cool in the pan(s) for about 15 minutes, then remove the bread and place on a wire cooling rack.
Serve warm or at room temperature.
Enjoy! 

Moi et mes enfants

Mes enfants que j'adore! This photograph was taken by the fabulous Joanie Schwarz. www.joanieschwarzphotography.com