Wednesday, April 14

By popular demand....

Many of you have expressed concern over the deadline for the contest. So, to please my loyal readers (all 3 of you), the contest deadline will be extended through the weekend. You have until Sunday at midnight (future Nicole, you have until my Monday morning). I promise, the prize will be really cool, you won't be disappointed! So...........GOOD LUCK!

3 comments:

Ginny said...

Shannon all I can say is that I am so sad that we do not live in the same state so I could pick you up for a KFC date. I'm so glad that you love KFC as much as I do!! haha I'm so happy you posted it made my day! Hope you guys are doing well :) We will have to hang out when I come back for the summer.

Grapefruit said...

Shannon,

Why did you not tell me you were having a cooking contest? Hello? I want to join in on the fun!!!!!

Here is one of my favorite springtime lunches.

ASPARAGUS CUSTARD TART

For pastry:
1 c. all purpose flour
1/2 tsp. salt
6 Tablespoons cold, unsalted butter, cut into 1/2 inch cubes
1 large egg, lightly beaten

For filling:
1 medium leek (white and pale green parts only) quartered lengthwise, then cut crosswise into 1/3-inch pieces
1 lb medium asparagus, trimmed
1 Tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cup heavy cream
3 large eggs
2 teaspoons finely chopped tarragon
2 teaspoons water

Make pastry:
Blend flour, salt, butter in bowl with fingertips till pea size clumps and resembles coarse meal. Drizzle evenly with egg and gently stir w/fork just till dough forms.

Turn out dough on lightly floured surface and divide into 4 portions. W/heel of your hand, smear each portion once or twice in a forward motion. Gather into ball. Flatten into disk. Chill dough in plastic wrap for at least 30 minutes.

Make filling while dough chills:
Wash leek in bowl of cold water, the lift out leek and pat dry. Cook asparagus in a wide 4-5 quart pot of boiling salted water, unncovered, until just tender, about 5 minutes. Transfer to bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise. Heat butter in heavy skillet over low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6-8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.

Finish filling and assemble and bake tart:

Put oven rack in middle and preheat oven to 375.

Line a baking sheet with parchment paper and put 9 to 9 1/4 inch tart pan with removable bottom in center of baking sheet. Roll out dough on lightly floured surface with a floured rolling pin into an 11 inch round, then fit into pan. Whisk together cream, 2 eggs, tarragon (please use fresh!) and remaining 1/4 teaspoon salt and pepper. Lightly beat remaining egg with water in small bnowl and bursh tart shell all over with egg wash. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus.

Bake tart until filling is just beginning to set but still loose on top, 20-25 minutes. Scatter asparagus tips over top, pressing lightly to help settle into filling, then conintue to bake until custard is golden and just set but still slightly wobbliy in center, about 30 minutes more (custard will continue to set as it cools.)

Cool tart on baking sheet on a rack until warm, about 30 minutes. Remove from pan and serve at room temperature, cut into wedges.


(From Gourmet magazine, March 2005)

Grapefruit said...

Okay, sorry, got too excited and posted this before finishing the rules. I see now that it has to have ham. But ham would be DELISH in this. So see? It's fate...