Monday, March 26, 2007

I do NOT like them, Sam I am.

Introducing new foods to kids can be a battle. When our kids turn their noses up at something new we always say, "Sam I am." B knows she has to try it AND swallow it. She may not eat it AGAIN in "a box with a fox," but she has given it a chance. "Try it, try it, and you may" get your kids to eat something new.

Speaking of Dr. Seuss, B just went to Seussical the Musical with her Grandma M on Friday. She loved it. She was singing songs from it the following morning and was ecstatic that she got to shake hands with the Cat in the Hat. I think she is officially cooler than me. This is incredibly embarrassing to admit (well, it would be if I got embarrassed), but I have only seen two concerts: 1) Whitney Houston and 2) Hootie and the Blowfish. B has already seen High School Musical, Disney on Ice and now Seussical the Musical. (She was disappointed she missed seeing Wicked with us). Sure, I have seen a plethora of Broadway shows, but somehow I missed out on cool concerts like U2, Dave Matthews and such. What was I thinking? I have only met one person with a concert record that rivals mine. I won't say WHO it was (but you know who you are, Robert F. Schwartz), but the concerts were 1) Peter Breinholt and 2) Amy Grant. Can YOU beat those?

Back to Green Eggs and Ham...I hate eggs. Seriously. I would never tell that to our kids, but it is true. I remember dry-heaving when my mom would make me eat them. I have only known one other person with this weird loathing towards huevos--my oldest sister. Frankly, I think it's genetic.

However, I will eat THIS egg dish. Maybe it's because I call it Yellow Squash, Tomato and Mozzarella Tart. I have made this for baby showers, brunches, and even dinner. We had it yesterday morning when we had brunch with one of S's friends from high school and his sister. I made it a couple weeks ago for a playgroup and had many requests for the recipe, so here it is.

Yellow Squash, Tomato and Mozzarella Tart
Adapted from Bon Apetit September 2004

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

1 tablespoon olive oil
1 yellow squash, cut into 1/4-inch-thick rounds
2 teaspoons chopped fresh thyme (or 1/2 tsp dried)
1 tomato, thinly sliced
4 large eggs
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)

For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:
Heat olive oil in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.

Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with 1/2 mozzarella, place tomato rounds on top, sprinkle with remaining mozzarella. Place tart on a baking sheet. Pour egg mixture into crust, filling completely.

Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

I have used fat free half and half instead of whipping cream, added asparagus, fresh spinach and Parmesan cheese. You can mix and match for your personal tastes. Now eat THAT "on a train in the rain."

1 comment:

Carrie said...

That looks YUUMMMMMMY! And I also think your other add ins sound fabo too. You are so great at adding to your flog and giving me something interesting to see during Nap time! I love it! I do however want to see some updated pics of those little muds sometime soon!