How many times have you pre-baked (or blind baked) your pastry for a quiche or other type of tart, only to discover a shrunken shell? Most “authorities” on the subject seem to attribute the shrinking of the pastry to it being “stretched” as it is rolled out and/or placed in the pie or tart pan.
Susan is a natural born photographer. She has the eye for effective composition, angle, etc., that I unfortunately lack! To help compensate for my photographic shortcomings, I enjoy looking at food photos that other people have posted on their blogs.
I had about 3½ pounds of onions that needed to be used. Initially, I thought about making an onion tart, but 3½ pounds is really too much for one tart. The “master taste tester” suggested French Onion Soup.
For dinner, I decided to splurge and fixed a type of surf and turf. The surf part was Grilled Herb Shrimp, adapted from Ina Garten’s Grilled Herb Shrimp on the Foodnetwork site. The turf part was my Honey Glazed Barbecued Baby Back Ribs.
Jambalaya is a quintessential New Orleans dish that has its roots in both French and Spanish settlers. Traditionally, jambalaya is made with some sort of sausage, along with some other meat and/or seafood. It includes the holy trinity of onion, celery, and green bell pepper, along with spicy seasonings and rice. Pasta Jambalaya replaces the rice…