Tomato tart with Comté and cracked black pepper

The flavors in this elegant summer tart are straightforward: Comté (the astoundingly flavorful raw-milk cheese from Jura), tomatoes and cracked pepper… lots of cracked pepper! Ingredient-wise, this is definitely a case of “less is more”: The tart highlights the Comté’s amazing richness, the tomatoes’ natural sweetness and the black pepper’s crunchy heat – and it’s all encased in the most crumbly tart dough you can imagine. Needless to say, the tart is best made when tomatoes are at their most flavorful, from mid-summer until early fall.

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Homemade cultured butter

April 22, 2014

Homemade cultured butter

My love affair with making my own dairy products started with my first batch of ricotta – an event that changed my cooking life. Until then, I just hadn’t realized how effortless it is to make fresh cheeses, crème fraîche or butter. But more importantly, it was a revelation to the taste buds – the flavor surpassed anything I’d ever bought in stores… even gourmet stores. And this homemade butter is no different. It is absolutely enchanting!

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Soufflé omelet with Robiola and sautéed ramps

Ramps are one of spring’s most wonderful rewards—indeed, these wild leeks are some of the first shoots to poke out of the ground after winter’s thaw. The whimsical little vegetables resemble scallions, but with wide, flat leaves…their flavor, however, doesn’t resemble that of any other member of the onion family. Ramps can best be described as a cross between green onions and garlic, but there’s a wildness to them that’s hard to pin down.

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Leek tart with cured olives and aged Gruyère
Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.

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Spinach Tortilla with Pine Nuts

This classic Spanish omelet is a recipe that deserves a place in any cook’s repertoire.

The caramelized onion is utterly delicious, making a beautiful contrast with the richness of the eggs – while the vibrant spinach lightens the whole dish and the sautéed pine nuts contribute their luxurious nuttiness.

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