A friend of the boyfriend's was moving from a house to a condominium, and her house was BIG. After giving away most of her ginormous and stylin' furniture, the remains were all sorts of whats-its and doodads and trinkets and lots and lots of kitchen ware. KITCHEN WARE!!!!! Who'w'da thunk that nobody had taken the kitchen wares yet?
We had a great time towing away her goodies, ceramic tart pans, glassware, tupperware. It was like Christmas in August, boy was I giddy with happiness.
Have you come away with some great finds, either from someone's move, a garage sale, or flea market?
Recipe adapted from The essential Rice cookbook "Brown rice tart with fresh tomato filling"
Brown rice crust:
1/4 cup grated cheddar cheese
2 tbsp black bean powder (to help decrease the stickiness of the blended rice)
Some canola oil to help press the rice 'dough' into the tart pan
Ingredients for a beautiful 9" ceramic tart pan:
1 cup of diced Italian eggplant (about 1/3rd of large eggplant)
1 medium zucchini, diced
1 cup kale leaves, chopped roughly
1 red onion, diced
1 tomato, diced
3 tsp dried oregano
lots of pepper
1/2 cups whole milk
1/2 tsp salt
Preheat oven to 400 F.
In a blender or food processor, blend the rice until it becomes mushy and most of the grains have broken. Try not to over blend. Transfer to a bowl and add the cheddar and 2 tbsp of black bean powder. Mix them together roughly by hand then transfer to oiled tart pan. Press the rice dough against the pan, using oil to prevent sticking to the fingers. Bake for 10 mins until it morphs into toasty semi-hard layer.
Meanwhile, mix all the diced veggies on a baking sheet and drizzle with olive oil. Season with oregano, salt and pepper and toss to coat. Once rice shell is done, remove it from the oven and let it cool at room temperature. Lower oven temperature to 350 F and bake veggies, covered, for about 30 - 35 mins until cooked.
Buon appetito everyone!
|Even 2-2 was admiring the new tart pan|