Now that we’ve explored the modern bottomless martini and how sensible the original drink really was, you may feel a bit of a yearning for a classic, 2 oz. 4 to 1 see-through. While I normally fill a bowl with a few mixed nuts and another with potato chips (crisps for the English speakers in [...]]]>

Now that we’ve explored the modern bottomless martini and how sensible the original drink really was, you may feel a bit of a yearning for a classic, 2 oz. 4 to 1 see-through. While I normally fill a bowl with a few mixed nuts and another with potato chips (crisps for the English speakers in the audience; and a “secret weapon” when it comes to pleasing grown-ups), a special night calls for something a bit more.

If you haven’t found a great oven to table baking dish, I recommend Le Cruset, a copper one or one of the nifty porcelain ones (like mine pictured above found at TJ Maxx.) It makes preparation and serving that much simpler.

The Easy and Elegant Life Potato, Rosemary and Goat Cheese Tart
1 sheet of puff pastry or several sheets of frozen phyllo dough (which is what I had on hand, thawed.)
1 large potato, peeled and thinly sliced
1 small log of chèvre (with or without herbs)
1 six inch sprig of fresh rosemary
Tablespoon of olive oil
sea salt, pepper

Spray the baking dish with olive oil cooking spray or dribble a bit of the oil onto the dish and spread it about to ensure that the puff pastry doesn’t stick. If using the puff pastry, roll it out onto a lightly floured surface and form into a square with pinched edged. if using the phyllo, lay a few sheets into the bed of the baking dish and lightly spray with the olive oil spray.

Slice and arrange the goat cheese rounds (or crumbled bits) on the dough. Toss the potato slices with the olive oil, sea salt and pepper. Arrange slices on the tart. Strip the leaves from the rosemary and sprinkle about. (If you’ve some black olives they would make a nice addition, too. This is simply all I had on hand.)

Bake at 400ºF for 10-12 minutes until the cheese melts and the edges of the pastry are well-browned. Slice and serve.

Goes very well with a Hendricks gin based martini.

It’s hard not to be excited today as we mark the 44th free and peaceful transfer of power to a new President. Mrs. E. and I will be celebrating at a “Party Like a Barack Star” get-together this evening. One of her gowns will grace a neighbor as she attends the Mid-Atlantic Inaugural Ball. Where, [...]]]>

It’s hard not to be excited today as we mark the 44th free and peaceful transfer of power to a new President. Mrs. E. and I will be celebrating at a “Party Like a Barack Star” get-together this evening. One of her gowns will grace a neighbor as she attends the Mid-Atlantic Inaugural Ball. Where, I hope, that she will be served appetizers half as wonderful as those prepared by The Archtiect for a dinner party we had this weekend.

I’ll let him tell you how to spread a little cheer the next time you would like to bring a dish.

French Tomato Tarts
 
Chilled pie crust dough
Ripe grape tomatoes
Cream cheese, softened
Sweet onion, chopped into bits
Gruyere Cheese, shaved into pieces
Salt / cracked black pepper
 
Roll out the dough and cut out 12 “two inch” circles (I use an old chipped Baccarat glass).  Place each circle of dough in a small muffin tin (previously buttered).  Add one teaspoon of the cream cheese (+ or -), a slice of tomato, a bit of onion, grated cheese and spices.  Bake at 350ºF for approximately ten – fifteen minutes.  These tiny tarts should be served with cocktails.

Another taste treat for cocktail hour:  
 
Take slices of day old white bread or whole wheat bread.  Cut each slice into circles using Grandmother’s Baccarat glass tumbler (no substitutes); flatten out each circle using a rolling pin.  Brush each bread circle with cheap olive oil.  Press the circles into the miniature muffin tins and bake in a slow 200ºF oven until each circle becomes light brown and crisp.  Remove each shell and fill with anything you wish.  Note: it is best to place cheese in the bottom of each shell to prevent the shell from becoming  soft.  Try: Cream cheese with chutney.   Goat cheese and a walnut.   Clotted cream and pepper jelly.  Or sauté chopped onion, red peppers and mushrooms in butter; top each filled shell with cheese.  Melt diced cheese, olives and mayonnaise.   Or fill with chilled salsa and sour cream.  Top with chives.    These can be served hot or at room temperature. 
 
Refreshing.