Blue Cheese Tart with Tomato Jam Topping

How many times do you have grand plans for an ingredient and then....it just doesn't happen. A hunk of blue cheese has been taunting me in the refrigerator for a couple of days because I didn't make the tofu "buffalo" wings that would have been accompanied by a great blue cheese dressing.

Enter a desire for a savory tart, a subsequent google search and the appearance of a "blue cheese tart." I mean really, could the universe have been more specific!

Not wanting to go to the store - this is how my laziness manifests - tomato jam was substituted for the fresh tomato and avocado and we pronounced it delicious! With some homemade ricotta on hand, this came together in a snap, but the extra egg was added due to the dryish nature of the homemade ricotta; most store bought is a little more loose.

I apologize for all of the abundance of sub-recipes. But really, use store bought crust and ricotta to make things easier, I just happen to have them on hand. If you don't have tomato jam - Really??!! You don't have it in your fridge at all times!! (wink wink). I would go with some thinly sliced tomatoes or even some salsa with a sprinkle of sugar and some lemon juice; it helps balance the richness of the tart.

Easiest Flakiest Olive Oil Crust

Making homemade crusts for quiches and savory tarts has been my regular m.o. for more than 25 years. It was cheaper and had better ingredients: no brainer. But the cutting in of the butter, chilling of the dough, and then rolling out is quite the process. Then I discovered this recipe! Eureka! Soooo easy, soooo flaky, and no chilling or rolling!

The "freeze the olive oil" crust that Post Punk Kitchen circulated a few years ago was an improvement on the butter, chill, roll method, but this one takes the cake or more aptly, the pie! Try it, you'll like it! You may never go back!

You can thank me as you're spooning that flaky goodness into your mouth, or crushing the last bits with your fork tines and watching lovingly as they mash together oh so beautifully, not dry and crunchy. And quick! Did I mention how fast it comes together. What's not to love!

As usual, I had to reduce the liquids since I was using spelt; see the original recipe if you're using all purpose flour.

Goan Style Paneer

Once you discover the joys of homemade paneer you will probably find yourself making it more often then you would imagine!

Unlike homemade pasta, (which is just as rewarding) it requires a lot less actual work on the part of the cook, just some time to hang around and wait for the milk to come to 180 degrees, then curdle it (with lemon juice or white vinegar), pour it into cheesecloth and then pat it into a pan to chill in the refrigerator. I usually make a double batch, but you will need to eat it within a week since it will go bad.

Goan style stews are really delicious, coconut, tangy and lightly spiced compared to other regions in Indian. This was a real hit with some Zucchini Besan Sabji (my favorite way to make veggie side dishes when I make Indian dishes).