Plum perfection...if patient

The September issue of Bon Appetit had a ton of recipes featuring plums so, the only think I can say is…the magazine made me do it. We didn’t need a dessert. We didn’t need anything sweet. I was home by myself, enjoying a really nice, quiet evening, watching a rerun of Top Chef. (The one when Howie tries to quit.) Why did I choose to involve myself in a relatively easy, yet time consuming recipe that probably needs to be served for company with a really nice dinner?I knew I was going to do something with plums, just not necessarily on a Wednesday night. I bought 10 shiny black plums earlier this week because I merely skimmed and bookmarked the recipe. This recipe calls for red plums, but the black plums worked just fine. They might be a little bigger than red plums; I think I used six and a half in an All-Clad non-stick nine-inch pan. The reviews for the recipe online also caution that it creates a lot of juice, and it does. I added just a little flour mixed with water to the juice right before covering it with the pastry. I think that really helped to thicken it enough to keep it from running all over the plate.
There is a major problem with trying this at home, alone. As soon as it comes out of the oven, you want to taste it. Just a little bite. Is that too much to ask? Apparently it is. Because this is to cool completely before you invert it onto a plate. Not fair, I say. Not fair at all.

I broke the recipe rules and paid for it. It was not set up, but it was close. We had an unexpected gathering, after my evening alone. And there I was, waiting with a lovely ending to a lovely evening. I served it, it was runny and delicious. Tart and sweet and perfect; even if was a bit runny.

plum tarte tatin

Bon Appétit September 2007
Makes 6 servings

ingredients
1 cup crème fraîche*
1 teaspoon grated orange peel
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 1/4 pounds sweet firm red plums (such as Burgundies or Satsumas), halved, pitted
2 tablespoons plus 2/3 cup sugar, divided
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1/8 teaspoon ground nutmeg
1/2 vanilla bean, split lengthwise
6 tablespoons (3/4 stick) unsalted butter

preparation
Whisk crème fraîche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface; trim corners to create circle. Place on plate. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. Cover separately and chill. Preheat oven to 400°F.

Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl. Let stand 30 minutes.Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Drizzle accumulated juices from bowl over top. Cook over medium heat, shaking skillet gently to prevent sticking. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes.

Remove skillet from heat; cool 10 minutes.Slide crust atop plums in skillet. Press crust edges down around plums at edge of skillet. Cut several slits to allow steam to escape. Bake until golden brown, about 30 minutes.

Cool tart completely in skillet.Rewarm in skillet set over high heat to loosen, about 3 minutes. Place large platter over skillet. Using oven mitts hold skillet and platter together and invert, allowing tart to settle onto platter. Slowly lift off skillet.

Let stand at least 30 minutes and up to 4 hours at room temperature.

Serve with orange crème fraîche.*Sold at some supermarkets and at specialty foods stores.
Makes 6 servings

Best BLT/PAHT ever!

Confused? Our new favorite BLT now includes pancetta, arugula, heirloom tomatoes and fresh mozzarella.

I often receive my BonAppetit and say I'm going to cook whatever is on the cover that very night....however, it rarely happens. This month it actually did and was it ever worth it. (Well, except for setting off the smoke detector with all of the pancetta frying...)

The sandwich tastes as good as it looks and looks as good in real life as it did on the cover. I hope the photo does it justice. Marinating the tomatoes makes a big difference, the fresh basil and argula give the sandwich a fresh, summery taste. I did not have burrata cheese, so I substituted fresh mozzarella. I also used whole grain bread instead of egg bread. The husband suggests slathering it with mayo next time around...but he managed to restrain himself the first time around. He's already wondering when we can have it again!

I also made my favorite summer corn dish to go on the side, but I kind of made it up because I couldn't find the recipe. I'll edit this post and add the recipe as soon as I can track it down. It is a great recipe to use when then corn isn't quite good enough to eat off the cobb.

CRISPY PANCETTA, BURRATA, AND TOMATO SANDWICHES
Bon Appétit, August 2007
Sal Marino
Il GranoI

ingredients

4 (3-ounce) packages thinly sliced pancetta (Italian bacon)

6 (3- to 4-inch-diameter 3/4-inch-thick) slices ripe Costoluto Genovese tomatoes or other ripe red heirloom tomatoes

1/2 cup (packed) coarsely torn fresh basil leaves

6 tablespoons extra-virgin olive oil

2 teaspoons dried oregano

1/2 teaspoon fleur de sel or coarse kosher salt

Freshly ground black pepper

12 (4 x 4 x 1/2-inch) slices egg bread or brioche, lightly toasted

18 ounces burrata cheese

4 cups (about) baby arugula or mixed microgreens

preparation

Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. Can be made 2 hours ahead. Let stand at room temperature.

Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.

Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.

Warm Fava Bean Puree w/ Warm Pita Bread

I have been fascinated with fava beans lately. Maybe it is the the way "fa-va" rolls off the tongue or maybe it is because Bon Appetit and other cooking magazines continue to tempt me with their shiny green beans. Or maybe it is the gentleman who owns the Al Habashi Mart in the City Market who has convinced me, after many conversations and preparation suggestions, that fava beans are the perfect food.

Al Habashi Mart is the a great place to buy bulk spices, rice, grains, dried fruits and nuts. The grocery also has fresh pita bread and all your Middle Eastern food necessities.

The catch is: they are not easy to prepare. Fresh fava beans have to be shelled twice. Boiled first for about 3 minutes, then peeled back to gather the beans inside the pod. Boil again to get the outer shell off the inside bean. A couple of weeks ago I made grilled lamb skewers with warm fava bean salad. I used the fresh beans so it took awhile, but and the meal was amazing.

Last weekend Alhabashi Mart had large, green, dried fava beans...I knew it was time to try the recipe from my latest Bon Appetit. Now, this may look like poop/dog food on a plate, but I assure it is wonderful. This is an interesting twist on hummus and would be great for a party. The paprika and cumin with the lemon juice and olive oil give it a great Moroccan flair. I was liberal with all of it, especially the olive oil. The beans really soaked it up. My husband was thrilled to drench his in Sriracha sauce also purchased in the City Market and make little fava sandwiches in his pita.

Recipe from chef Rafih Benjelloun, Bon Appetit, May 2007:

Makes About 2 Cups

1 pound dried shelled fava beans or dried large lima beans

3 1/2 cups water

7 tablespoons olive oil, divided

6 large garlic cloves, peeled

5 teaspoons ground cumin, divided

1 teaspoon (or more) salt

2 teaspoons Hungarian sweet paprika

1 tablespoon fresh lemon juice

Warm pita breads

Place beans in heavy large saucepan. Add enough cold water to cover by 3 inches. Soak overnight.

Drain beans, return to same saucepan. Add 3 1/2 cups water, 4 tablespoons oil, garlic and 3 teaspoons cumin. Bring to boil over high heat. Reduce heat to medium-low simmer uncovered 20 minutes. Mix in 1 teaspoon salt. Continue to simmer until beans are tender and breaking down,m and mixture becomes thick (like mashed potatoes), stirring occasionally, about 50 minutes longer. Season with pepper and more salt if desired.

Spoon puree into shallow bowl. Mix paprika and 2 teaspoons cumin in small dish; sprinkle over puree. Drizzle with lemon juice, them remaining 3 tablespoons oil. Serve puree with warm pita bread.