Wednesday, April 26, 2017

Just Back From Vacation

One of my favorite things about Amish Country , is watching the children.



gardening siblings , at sun set

Ben Smuckers youngest boy , one year old.
Clapping erasers , one room school room

brother and sister walking to school










Thursday, April 13, 2017

Local Country Store



Please consider a visit to Maine Homestead Corner Store, where you can now find a selection of museum quality canvas prints from The Studio in the Barn!















In addition to checking out my photography, they have great pickles for potato salad .


 Maine Homestead Country Store
 1773 Alfred Rd in Lyman Maine




Ingredients

8 to 10 Servings

  • 2 3/4 pounds medium red-skinned potatoes, peeled (about 8)
  • 1 1/4 teaspoons kosher salt plus more
  • 1/2 cup Cain's mayonnaise
  • 1/4 cup sweet pickle juice from jar plus 8–10 sweet-pickle chips





  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper plus more
  • 5 large hard-boiled egg yolks
  • 2 tablespoons chopped red onion
  • paprika to sprinkle all over the top 

Preparation

Place potatoes in a large pot. Add water to cover by 2", season with salt, and bring to a boil. Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20–30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.
Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 tsp. pepper, and 1 1/4 tsp. salt in a small bowl for dressing.

Add dressing and eggs  to potatoes and toss to coat, . Add onion and parsley; gently mix to incorporate. Season to taste with more salt and pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Thursday, April 6, 2017

Puff Pastry Tart with Asparagus and Burrata


I have just begun to think about , Easter Sundays Menu.
This is the first thing on my my list.
Puff Pastry Tart with Puff Pastry Tart with Asparagus and Burrata





Ingredients

  • 1 lb.  thin asparagus spears, ends trimmed
  • 1/2 sheet frozen puff pastry  thawed
  • 1 ball burrata cheese
  • Extra-virgin olive oil for brushing
  • Kosher salt and freshly ground pepper
  • 1/2 cup  balsamic vinegar
  • 2 Tbs. sugar

Directions

1. Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the asparagus to the boiling water and blanch until just crisp-tender, about 2 minutes. Drain the asparagus and drop them in the ice water to stop them from cooking. Drain the asparagus again, pat dry and set aside.

2. Preheat an oven to 400°F  Line a baking sheet with parchment paper.

3. On a lightly floured surface, roll out the puff pastry into a 10-by-16-inch rectangle about 1/8 inch  thick. Transfer the dough to the prepared baking sheet. Prick the pastry all over with a fork. Bake until the pastry is light golden brown, about 12 minutes. Transfer to a wire rack and let cool slightly.

4. Tear the burrata into small pieces and arrange evenly over the pastry, leaving a 1 1/2-inch border uncovered on all sides. Arrange the asparagus spears in rows evenly on the pastry. (Alternatively, you can arrange the asparagus spears at a diagonal to form a chevron pattern.) Brush the asparagus with olive oil and season generously with salt and pepper. Bake until the cheese is melted and the pastry is crisp and golden brown, 15 to 20 minutes.

5. While the tart is cooking, in a small saucepan over medium heat, stir together the balsamic vinegar and sugar. Bring to a simmer and cook until thickened, about 5 minutes.

6. Remove the tart from the oven and drizzle the balsamic glaze evenly on top. Serve warm or at room temperature. Serves 8.