Sunday Family Dinner

It Ain’t Easy Being A Green Fam Din

March 2017 Family Dinner
Alright, so I’ll be the first to admit that some of our Fam Din themes are a bit more successful than others. When we’re on point, we totally nail it like with our Hawaiian Lu’au, “One Night In Bangkok”, Korean Feast, or the N’awlins Seafood Boil.

But some themes are bit tougher than others. Case and point, a certain holiday a few months ago that inspired us to try and make dishes that were green.

That’s right, the color green.

March 2017 Family Dinner
First up–appetizers!

V+L were in charge of this portion and came up with wonderfully fresh and sweet Scallops Carpaccio.

Lovely, right?

March 2017 Family Dinner
And before you ask for the green, might I direct your attention to the chopped cilantro and green platter???

Totally green.

March 2017 Family Dinner
A year or two ago, T got N a Pink Himalayan Sea Salt Block from Williams Sonoma. She hadn’t had the opportunity to use it yet and figured Fam Din was the perfect chance. So she pulled out the slab and seared some sweet scallops on them.

I think we had average results with it. Yes, it did impart a subtle flavor to the scallops and sure–the process looked impressive. But we didn’t get that lovely golden sear on them as if we had used a pan.

Don’t worry, we’ll try again.

March 2017 Family Dinner
N placed the scallops over fresh and peppery arugula. She dressed it with grape tomatoes, fresh basil and a light vinaigrette. Light, lovely and would be a wonderful summer lunch with some crusty bread.

But being the chunky monkeys we are, we had them as an appetizer.

March 2017 Family Dinner
As for our entree, T chose to slow-braise pork in a rich and luscious chile verde sauce—key word, “verde“.

As in green, folks!

The pork was tender, savory and quite versatile! The chilies are not the least bit spicy but more so mild and brought a verdant, tangy flavor.

March 2017 Family Dinner
To serve alongside the pork, I whipped up some homemade Cilantro-Flour Tortillas. The recipe is from Rick Bayless and I wrote about them here. At the very end when I rolled out each tortilla de harina, I sprinkled on some chopped cilantro before throwing them on a cast iron skillet.

Tender, flaky and perfect with the pork.

March 2017 Family Dinner
In addition, I made a big batch of my Cilantro-Lime Rice because carbs are my friends.

March 2017 Family Dinner

Last but not least—DESSERT!

Now, when thinking of green desserts, my mind kept drifting towards matcha. But since BIL’s birthday was the following month, I was bound to have to make a green tea dessert in a few weeks. So I mulled around and decided to rely on the bright green hues of the kiwi to make this Kiwi Fruit Pie.

The shell was a shortbread crust and I filled it with Cook’s Illustrated pastry cream. Next came lots of slices of fresh kiwi fruit.

Easy peasy right?

March 2017 Family Dinner

Now let me share one thing before I close this post.

Silly things happen at our Family Dinners. In truth, it’s one of my favorite things about the whole tradition. And this month, was no exception.

After dessert, the kids started doing arts and crafts for Nini’s elections—and there was a bottle of glue on the table. T, V and I started reminiscing of when we were kids and made “glue skins” from our hands.

And then this happened.

March 2017 Family Dinner

Oh yes….as we laughed, drank wine (the 21+ and over of us–that is), and sang along to Erasure–we painted layers of glue on our hands. Then, once dried, we slowly peeled them off to make “glue skin”.

March 2017 Family Dinner

Silly, I know. But I wouldn’t change anything.

It’s what our Family Dinner is all about. ❤

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This Month’s Family Dinner Menu

Appetizers: Scallop Carpaccio, Scallops Seared on Pink Himalayan Sea Salt Block over Arugula
Entrees: Slow Braised Pork Chile Verde
Sides: Cilantro-Lime Rice, Cilantro Flour Tortillas
Dessert: Kiwi Fruit Pie

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Desserts/Pastries

Fresh Fruit Tart with Pastry Cream

Fresh Fruit Tart with Pastry Cream

My cousin, T, recently graduated from optometry school.

And to be honest, it kind of trips me out. I still remember him following me and his sister around when he was a kid and now he’s all grown up and taking care of people’s eyeballs.

Yup, I said “eyeballs“. 🙂

Fresh Fruit Tart with Pastry Cream

For T’s graduation party, I gave him a few options of desserts to choose from for me to make. He chose a fruit tart which worked out great for me since I had been wanting to try out this pastry cream recipe for some time now. It came together beautifully—silky, rich, and delicious. And since it’s so easy to pull together, I turned to Alice Medrich’s  recipe for a shortbread-like tart crust. Buttery goodness!

Fresh Fruit Tart with Pastry Cream

And not only was this tart delicious but it’s quite a looker, too! 🙂

Have a great week, Friends!

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Fresh Fruit Tart with Pastry Cream
Makes one 10-inch tart

Ingredients:

Pastry Cream (America’s Test Kitchen):
2 Cups Half-and-Half
½ Cup Sugar
Pinch Salt
5 Large Egg Yolks
3 Tablespoon Cornstarch
4 Tablespoon Cold Unsalted Butter, cut into 4 pieces
1½ Teaspoon Vanilla Extract

Crust (From Alice Medrich):
8 Tablespoons Unsalted Butter, melted
¼ Cup Sugar
1/8 Teaspoon Salt
¾ Teaspoon Pure Vanilla Extract
1 Cup All Purpose Flour

Topping:
Fresh Blueberries
Fresh Raspberries
Fresh Blackberries
Kiwis, peeled and sliced
½ Cup Apple Jelly

Prepare the pastry cream. Bring the half-and-half, 6 tablespoons of the sugar, and the salt to a simmer in a medium saucepan over medium high heat, stirring occasionally. As the half-and-half mixture begins to simmer, whisk the egg yolks, cornstarch, and remaining 2 tablespoons of sugar together in a medium bowl until smooth. Slowly whisk about 1 cup of the simmering half-and-half mixture into the yolks to temper, then slowly whisk the tempered yolks back into the simmering saucepan. Reduce the heat to medium and cook, whisking vigorously, until the mixture is thickened and a few bubbles burst on the surface, about 30 seconds. Off the heat, stir in the butter and vanilla. Transfer the mixture to a medium bowl, lay a sheet of plastic wrap directly on the surface, and refrigerate the pastry cream until chilled and firm, about 3 hours.

While the pastry cream chills, repare the crust. Position a rack in the lower third of the oven and preheat the oven to 350°F. Mix the butter, sugar, salt, and vanilla in a medium bowl with a fork. Add the flour and mix just until well blended with a pastry blender or a large fork. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the sides and bottom of an 10-inch tart pan. If it seems like the butter is getting too oily and it’s becoming difficult to manipulate the dough, simply put it in the fridge for a few minutes, it’ll become easier to handle. Using a fork, prick the dough all over the bottom and sides. Place a large piece of parchment paper on top of dough and fill with pie weights or dry beans. Press weights to the edges of dough and bake in the oven for 15 minutes. Remove parchment and weights and continue baking until deeply golden in color, approximately 10 minutes longer. Remove from oven and place on cooling rack.

To assemble, spread the chilled pastry cream evenly over the bottom of the cooled tart shell. Shingle the kiwis around the edge, then a row of blackberries, then raspberries, and finally pile the blueberries in the center. Melt the jelly in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using a pastry brush, dab the melted jelly over the fruit. Enjoy!