Wednesday, October 31, 2012

Halloween Iron Pour!

Happy "All Hallows Eve"! This day is one of my favorite days of the year!! In honor of this spooky day/night, last Friday we went to The Steel Yard's 7th Annual Iron Pour to watch  how iron is forged and most of all, to watch the towering flames burst in all directions. It was pure awesomeness! And Khalil was beyond thrilled (and plus it was a viking themed event too)! I keep saying Providence is all about fire and flames! (remember Water Fire and those monumental 4th of July fireworks too).  




















Sunday, October 28, 2012

Plum tart to celebrate CLF's 1st year!!!

A year ago, I began this journal to document my vegetarian food and whimsy adventures with a post celebrating a plum tart I made in Vermont in 2007. A lot has happened in the last year: Khalil is almost 4 years old and loves his wonderful pre-school!; My ornamental garden has continued to flourish and we harvested lots of veggies this growing season (tomatoes, peppers, carrots, beets, herbs); I am mentoring wonderful students at Brown's ethnic studies department and I am making headway on my book; and Carlos' continues to shine at URI. Life is good! To celebrate CreateLoveFlourish' 1st anniversary I made an easy and delicious plum tart that I am certain you can make as well!
What you need? (I based my tart on Ina Garten's fabulous recipe) 
8 fresh ripe plums
2 cups all-purpose flour
3/4 cup chopped walnuts
3/4 cup light brown sugar
a pinch of salt
12 tablespoons cold butter (1 1/2 sticks) cut into pieces
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg yolk
What to do?
Pre-heat oven to 400 degrees. 
Halve the plums, remove the pits and cut them into rounded pieces. Place the plums in a bowl, sprinkle brown sugar on them and set aside.
Toast your walnuts (beware that walnuts toast very very fast-in about 30 seconds); chop walnuts.
Combine the flour, sugar, walnuts, nutmeg, cinnamon and pinch of salt in a large bowl. Add the pieces of butter and egg yolk, using your hands or mixer, mix dough together until it is crumbly. Press the dough into your tart pan (leave 1/2 cup of dough aside to sprinkle over the plums).
Arrange the plums beginning from the outside in. Garten suggests arranging the plums with the skin side down. Sprinkle rest of the dough onto the plums and bake for 40 to 50 minutes or until crumbles are light brown and plums are bubbling. 

This is a wonderful fall dessert because plums are in season now (actually from May through October); in any case, it tastes awesome!  I hope CreateLoveFlourish continues to thrive and that we celebrate another year together. I am working on adding new content  in the near future where I hope to feature my wanderings about town. Please continue to stop by and leave your comments!