photo by naomi horii

photo by naomi horii

Put on a good album and MAKE AN APPLE TART RIGHT NOW. Stop waiting for a special dinner or lunch with friends. Just use those amazing organic apples you just bought and make a tart. Here, to help you hurry up here’s the recipe. For more pictures on how we ended up enjoying the thing, check out our first guest post on the Lululab blog.

Apple Tart
Yields 1 8-inch tart

Sweet Tart Dough – (from the Tartine cookbook)

1 cup + 2 tablespoons unsalted butter, room temperature
1 cup granulated sugar
¼ tsp kosher salt
2 large eggs, room temperature
3 ½ cups all-purpose flour

Method:
Combine the butter and sugar in a stand mixer and mix on a medium speed until completely smooth, approximately 3-4 minutes. Stop the mixer and scrape down the sides. Return mixer to medium speed and add the eggs one at a time until completely combined. Stop the mixer and add the flour. Mix on low speed until a loose dough is formed. On a lightly floured surface, divide the dough into 4 equal balls and wrap in plastic wrap. Chill for at least 2 hours or overnight. This recipe makes extra tart dough, which can be frozen for up to 2 months. For one 8-inch tart shell, you will need one quarter of the dough.

The Tart

5-6 medium sized apples, we used both granny smith and gala
1 ball sweet tart dough, recipe above
2 tablespoons granulated sugar
¼ cup unsalted butter, diced small
1 tablespoon Beta 5 yuzu marmalade, lightly warmed

Method:
Pre-heat the oven to 325 F. Bring the dough to room temperature and roll on a lightly floured work surface until approximately 1/8th of an inch thick. Line an 8-inch tart pan with the dough and gently press the dough into the mold. Use a knife to trim the excess dough around the edge of the pan. Peel the apples, quarter and remove the core. Thinly slice the apples to 1/8th of an inch thick. Begin to arrange the apples from the outside in. Sprinkle sugar on each layer, as well as a few small pieces of butter. Continue until the shell is full and bake the tart in the oven for 45-60 minutes, or until the apples are tender and the tart shell is golden brown. Using a pastry brush, glaze the top of the tart with the warmed marmalade. Cool to room temperature and enjoy.

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My Daily Mantra: Rise Above

Nothing like some hardcore punk rock to get the blood flowing.

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Food Fight

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Hello friends! We wanted to share some beautiful pictures our friend Jessica Beisler took at Food Fight, a benefit held last May for myself and my partner Naomi. It was put on by family, friends and our local food and beverage community. I had just been diagnosed with stage 4 colon cancer and hadn’t been working for months and it didn’t look I would be for many more. Naomi had to take off work as well, as I wasn’t in great shape and needed a lot of help. We were so humbled and amazed that all these people got together to help us not have to worry about finances for awhile and just focus on treatment and rest. Though we weren’t able to be there, these photos show us what an amazing, inspiring night it was.

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Action Bronson Eats At Marea

“This ain’t no Red Lobster shit”. New York rapper Action Bronson eats at Marea, a 2 michelin starred restaurant in Manhattan. Pure food love.
(via Vice)

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World famous butcher Dario Cecchini shares his views on life and butchery while gutting a pig at the recent MAD food camp in Copenhagen. They’ve got a lot of great content on there – I encourage you to check it out. Very inspiring.

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Chipotle Takes On Industrial Farming

Nailed it!

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Slow Rise

focaccia

This is my onion, potato and herb focaccia. It is inspired by my new food hero, Gabriele Bonci and the naturally leavened pizzas he makes at his restaurant Pizzarium in Rome. I’ve never tried them, but he is widely known as a pizza/focaccia/flatbread wizard. It took parts of 3 separate days until it found its way to the oven. Slow rise. First you gotta make a sponge: 1 tablespoon sourdough starter fed with 100 grams of water and 100 hundred grams of flour – let this ripen overnight at room temperature. Then put 400 grams of cold water in a mixing bowl and add 100 grams of the sponge and 500 grams of flour. Mix this together with your hands until it just comes together. Let this mixture rest for 30-60 minutes. Then add the salt and olive oil and work it together until it is smooth and shiny. This is a no-knead recipe and the gluten is developed by gently folding the dough on itself every half-hour for the first four hours or so. You definitely have to be home for the bulk fermentation on this one. Don’t be too aggressive with the folds, as you don’t want to push too much air out of the dough. Next, sprinkle a layer of flour on a work surface and dump the dough out. Watch this video starting at 6:25 to see how Gabriele stretches the dough and puts it on the oiled sheet-pan. My description will not work half as well as just watching the master do his thing. Cover the dough with plastic wrap and let it rise in the fridge overnight. You could let it rise at room temp and bake it at this point, but the flavour and texture will be much nicer if you let if rise nice and slow in the fridge. Take it out the next day and let it come back to room temperature. It should rise about 30% more and develop some nice air bubbles. Get your oven to 500 degrees F and put in the pan covered in whatever topping you like. Tomatoes, herbs and lots of olive oil is always a good place to start, but the sky is the limit with toppings. Bake for 20 minutes or until nicely browned and crispy and then enjoy with friends.

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Pie

pie

Make a pie already. Now is the time. That’s my sis Gwen with her beautifully crafted wedding pies. Maybe she’ll share her recipes.

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Daily Country Infusion

Solid. I like country.

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I fell down the rabbit hole last night. While innocently searching worlds best bakeries on google, I happened upon Pizzarium, Gabriele Bonci’s Roman pizzeria. To see this man make pizza on the Italian cooking show La Prova Del Cuoco (video above), is a joy to behold. Barrel chested and intimidating, he has a way with dough that is forceful yet light of hand. I watched him make pizzas and focaccia for hours. What a nerd.

Check out this article in The Atlantic for some background on this guy. He’s my new hero.

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