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While the tart shell is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well.
Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on high heat for 2 minutes. Reduce heat and simmer gently for 10 minutes.
Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup.
Spoon the garlic cloves and syrup evenly over the cheese. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
Reduce the oven temperature to degrees and place the tart inside. The light, whipped custard is poured into the shell with the filling still showing through.
Bake for minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little. Then lift the bottom of the tart pan away from the side and trim the pastry edge if needed.
Lay a few sprigs of thyme on top and serve warm. As a reminder, the tart can be made a day ahead and reheated before serving.
Halloween morning has broken with fluffy gray clouds and temperatures more in line with fall. Here in Southern California, it has not been below 74 degrees since May.
I am soooooooooo ready for boots, scarves, jeans and hats. Our beach chairs are out and the ping pong table is set-up with mounds of candy ready to be thrown into pillowcases of trick-or-treaters big and small.
Ingredients 3 parts vanilla vodka 1 part black anise-flavored liqueur recommended: Sambuca 1 part espresso Black licorice and candy corn for garnish.
Directions In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass with a black licorice straw.
I used Betty Crocker brand. Directions In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted.
Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
Cut into large rectangles to form the head of Frankenstein. Stir and put back into microwave for 15 to 30 seconds.
Remove and stir again until melted. Add strands of black licorice to fill out the hairline and sprinkle with green decorative sugar.
Set on wax paper so chocolate can harden. To add the eyeballs, dip a wooden sandwich pick it has a bigger flat end than a regular toothpick into the melted chocolate.
Combine the gold and silver decorative sugar in a small bowl. With a wooden sandwich pick, dip the miniature marshmallow into the melted chocolate and then directly into the gold and silver decorative sugar.
Place on wax paper and let chocolate and sugar firm up. Let dry completely on wax paper. You know a restaurant is good when you feel compelled to visit it twice on the same vacation.
And so we did. Star Noodle is nestled at the top of a hill in a nondescript business park — the major landmarks being a church and an outdoor Flying Trapeze studio.
The place is jammed. The vibe is inviting. The first time we went to Star Noodle we arrived at the height of lunch hour and waited 30 minutes, which gave my mom and I time to sip on the cocktail of the day featuring some sort of muddled native herb, Absolut Citron vodka and Diamond sake.
We feasted on food that can only be described as intoxicating. Our Cocktail of the day on the second visit: Daikon, Wasabi, Scallion, Ginger, Tsuyu served cold; refreshing, delicious and healthy.
These were some of our favorites after two visits but the Star Noodle menu is extensive and varied. There is something for everyone!
One of those places for me is the island of Maui. I remember the days of flight attendants garmented in long flowy Hawaiian dresses with leis around their necks and orchids in their high tight buns.
My mom always dressed my sister and me in matching Hawaiian dresses for the flight. We have explored some other wonderful places but our hearts always lead us back here.
And now we have passed that love on to our own kids. On our way in from the airport this year we noticed that Chez Paul, a long standing landmark restaurant was gone.
And, of course, they were right. The place is quaint, warm and homey. Wood floors, bright white tile, soft hanging lights, a large vintage sideboard housing cups, napkins, silverware, condiments and a display of cake stands and plenty of high and low tables to sit and enjoy your food which is served in vintage pie tins.
We take a unique approach to many classic or traditional favorites…we call it glorified grandma comfort food. The various choices are hand-written on chalkboards flanked by a Daily Specials Board, a listing of local farms the food comes from and an abundantly filled display case of mini-handmade pies and pastries.
Known for their sweet and savory pies and their homemade breads, we had a little bit of everything…the Chocolate Mac Nut pie , the Olowalu Lime pie and the Chicken Pot pie , and those were just the items we shared.
And while I have since learned that may not be altogether true, this Irish preparation by Bobby Flay will make believers out of those with the most dubious palates.
Here, we paired monogrammed vintage napkins with a sequined shamrock tied with heavy twine 7 The complete meal.
The recipe is easy because you still follow the very basic directions for cooking Corned Beef. Once the Corned Beef is cooked through, the extra elements add an elevated essence that is unparalleled.
Heat 1 tablespoon of the oil in a large saute pan over medium heat. Remove bacon, let rest, and coursely chop.
Remove, let rest and thinly slice. Whisk together mustards, honey and horseradish.