Tomato Tart

I made this for a dinner party I had this weekend and it was a hit. I might try adding some red pepper flakes or garlic next time I make it, to spice it up a bit. A pizza cutter worked well for creating nice slices. I used Martha Stewart's Pate Brisee recipe for the crust, which I made a day in advance to streamline the party prep.

Tomato Tart
makes 16 slices

1 recipe homemade dough for tart shell
1 cup mozzarella cheese, shredded
2 tablespoons chopped fresh basil, plus extra for garnish
4 to 6 tomatoes, sliced ¼ inch thick
½ teaspoon salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil
Basil, chopped for garnish

Preheat oven to 400 degrees. Line loose bottom 9 or 10 inch tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and brush with olive oil. Bake for 30 to 35 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.

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Spicy Cucumber Salad

I set this salad on the dinner table and C exclaims "I hate cucumbers, even the smell of them is gross!" Um, okay Mr. Extra Tzatiki Sauce Please. This salad is delicious and refreshing. And now that I know C won't eat it, I am going to add fresh tomatoes to it the next time I make it. Take that!

Spicy Cucumber Salad
serves 2 to 3

1 cucumber, peeled, halved lengthwise, and thinly sliced
1 teaspoon kosher salt
¼ cup rice vinegar
¼ cup water
1 tablespoon sugar
½ teaspoon crushed red pepper

Place the cucumber slices in a colander; sprinkle with salt. Toss well. Let drain in the sink for one hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine the vinegar, water, sugar, and pepper in a small saucepan. Bring to boil. Reduce heat and cook until reduced by half, about 10 minutes. Remove reduction from heat; cool.

Combine cucumbers and vinegar reduction in a medium bowl and toss well.

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Bacon Roast Chicken

This dish was very easy and quite flavorful. My only suggestion is not to order the La Suegra at Los Cucos for lunch and expect to be hungry enough to eat as much as this dish deserves. After eating just two fajitas (and my weight in chips and salsa), I was full all afternoon. I wouldn't go larger than a 3 pound chicken, the bacon will overcook and get way too crispy. Miss F feasted on nearly all the bacon, big shock there.

Bacon Roast Chicken

2 to 3 pound whole chicken, cleaned
½ lemon
4 sage leaves
2 tablespoons olive oil, divided
3 cloves garlic
½ onion, chopped
½ pound bacon
2 to 3 russet potatoes, chopped

Preheat the oven to 400.

In a small bowl, combine the juice of the lemon, the lemon half, sage, one tablespoon olive oil, garlic and onion. Toss together and season with salt and pepper. Put this mixture into the chicken cavity.

In a roasting pan, toss the potatoes with the remaining olive oil, salt and pepper. Lay the stuffed chicken over top of the potatoes. Cut the bacon slices in half and wrap the chicken with them. Roast the chicken for 1 ½ to 2 hours, until internal temperature reaches 160 degrees. Let rest for 10 to 15 minutes before carving.

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