On short notice, I asked some friends over for dinner tonight. I made a hearty harvest soup last night (very tasty, if I do say so myself! ) but can't think of what to serve with it.
Salad - we've already got the vegetable thing going in the soup. Rice - soup has potatoes and barley, and there'll be walnut bread on the table.
Maybe a fresh fruit and cheese course after?
Obviously, this needs to be something I can make or pull together this afternoon! Thank you!
Posts: 14271 | Location: The Beautiful San Francisco Bay Area | Registered: 06 August 2001
How about a simple green salad, with some gorgonzola and pears thrown in? Maybe some candied pecans for crunch.
Because the weather is getting chilly, I find myself craving warm apple tart all of a sudden. Make a tarte tatin - easy, warm, comforting. Splash some brandy on it at the end. Hmmm. May have to go to the store to buy some apples.
quote:Originally posted by Shannon: Make a tarte tatin - easy, warm, comforting. Splash some brandy on it at the end.
Forry! I am trying to roll my tongue back into my mouf. It haf rolled out and now it if ftrawn acroff the floor.
Alice Twain -- Te recuerdo Amanda / la calle mojada / corriendo a la fabrica / donde trabajaba Manuel La sonrisa ancha / la lluvia en el pelo / no emportava nada / ibas a encontrarte con el Ese cinco menudos / la vita es eterna en cinco menudos Victor Jara
You know the coolest thing about Tarte Tatin? When you serve it, you can show it to your guests and say "Ta Ta Tin!" Like you just pulled a rabbit from a hat.
Colleen, to make this so easy it's almost a crime, buy a Pillsbury pie crust. They are in the refridgerated biscuit section and they come in a red box. Saute a few apples (cut up of course) in some butter in an iron skillet. Add a little brown sugar and taste. Then lay your pie crust over. Poke some holes in the crust and sprinkle with some sugar. Bake it until the crust is brown. You can invert it (wait until it has cooled a little) or dish it up right out of the skillet. Definitely pour some brandy, grappa, or in a perfect world, Calvados over it. Viola! Tarte Tatin.
quote:Originally posted by Shannon: ... When you serve it, you can show it to your guests and say "Ta Ta Tin!" Like you just pulled a rabbit from a hat.
Cute! I like it.
quote:Colleen, to make this so easy it's almost a crime, buy a Pillsbury pie crust. ...
Lock me up! Thank you!
Posts: 14271 | Location: The Beautiful San Francisco Bay Area | Registered: 06 August 2001
Even easier is a rustic tart. Roll out your favorite pie dough into a 14" circle. Place the dough on a baking sheet with parchment paper or a Silpat. Mound up your favorite fruit (apples tossed in sugar, cinnamon and a little lemon; plums; pears, etc.). Pull the edges of the dough over the fruit, leaving an opening in the center about 4-6" across. Gently pat the dough in place, pleating where necessary. Brush the dough with a bit of water, then sprinkle with plain granulated sugar or turbinado sugar ("sugar in the raw"). Bake at 400 for 30 minutes- check now and then as ovens vary.
This looks great and is SOOOO easy! You don't even need a pan. In desperation I've also used the refrigerated Pillsbury pie crusts. I roll them out a bit with some sugar on the board and use two if I need to.
Posts: 403 | Location: Wisconsin | Registered: 26 April 2002
Topic Closed
) but can't think of what to serve with it. 
