August 2011
Something New From Gramma Agoo ...
AKA MARY PELZEL
The Clothes are Coming Off
OK, yes, I know that I spelled Grandma wrong. But when you think about it, most kids say "Gramma" not "Grandma". However the beginning of Gramma Agoo is another story. My plans for this first article (I hope that there will be more.) were to introduce myself and let you know of topics that will be discussed in future articles. There was to be a nice story about the tree frogs that are hiding in my large ribbon spools and the huge owl that, with wings spread wide, was square dancing in the pine needle covered lane to my house.
The key words here are were and was - past tense. Yesterday afternoon I was attacked by a swarm of mean, little, black and yellow hornets. I was sweeping the front step of the gift shop and a "bee" started diving at me. This is no big deal. I'm not letting a bee chase me away from my house. Soon there were two and then three and then 23 swarming insects. Time for me to leave - but OW!, OH NO - OW! One of my vicious new neighbors had flown up and under my shirt and he was munching on my muffin tops. Frantically, I'm pulling off my clothes and not happy. Finally , running across the yard, I'm almost riverside and down to capri pants and bra. I've successfully eluded the swarm of angry hornets that think I'm the appetizer for the evening and my ideas for a nice story has vanished. I don't feel nice anymore.
Instead of a recipe for fudgy chocolate and mint cake, I want to flambé hornets and spray the non-stick pan with Raid. I've decided to save myself from the hornets and you from the prolific offerings from the zucchini plant. This recipe is amazing. Enjoy!
Zucchini Tart with Curried Custard and Date
Ingredients: 1 3/4 lbs. of medium sized zucchini sliced into 1/4" rounds, 2 T. olive oil, 2-3 garlic cloves-minced, 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper, 1 cup chopped dates, a 9" *par-baked pastry crust, 2 large eggs, 1/4 c. light cream, 1/2 tsp. salt, more black pepper, 1 T. Madras curry powder.
Make It: Position oven rack in center of oven and preheat to 450 degrees. Toss zucchini with olive oil, garlic, 1/4 tsp. salt and 1/4 tsp. black pepper. Spread zucchini on a sheet pan and bake until it just begins to brown, about 10 minutes. Remove from pan and lower oven temp. to 375 degrees. Allow the zucchini to cool completely. Sprinkle the dates over the par-baked pastry shell. Arrange the zucchini slices in the shell by placing them in overlapping concentric circles. Work from the outside in. Pack them as tightly as you can. Whisk the eggs, cream, 1/4 tsp. salt, black pepper to taste and the curry powder. Pour evenly over the zucchini. Place tart in the oven and bake for 1 hour or until the custard is set. Serve warm or at room temperature.
*Par-baking ensures that the crust will be nice and crispy when the tart is done. Cover the pastry with foil (press the foil directly onto the pastry) and bake at 400 degrees for 10 minutes. Remove foil and bake another 5-10 minutes. Allow to cool.
Pastry: 2 1/2 c. flour, 3 T. semolina flour, 1 tsp. salt, 12 T. cold butter-cut into 1/4" cubes, 3 T. cold vegetable shortening, a glass of ice water. Blend flours and salt, cut in butter and shortening until like small crumbs. Sprinkle with ice water 1T. at a time until dough just holds together (4-5 T.) Split dough in half, wrap and chill for 30 minutes. Makes 2 tart crusts.
If you have any questions, please give me a call. I welcome your reviews on this dish.
Mary
marysplace1st@yahoo.com
www.marysplacegifts.com
509-658-1057
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Mary's Place Gift Shop and Tea House is open by appointment only for shopping and teas. Contact Mary to make an appointment. |
