Cold noodles and gooseberry tart

Sound like a weird combo? Well, we didn’t plan to have that for dinner, but it just kinda happened. I saw this recipe last weekend and wanted to try it, and then of course we ended up with a whole lotta gooseberries at the farmers market. I made the noodles, Mike made a streusel tart with the berries.

They were both quite yummy, and I can definitely recommend them.

For the noodles I changed quite a bit. I added carrots, which I tossed in with the pasta for the last two minutes of boiling, and substituted fried tofu for the chicken (sauteeing sliced tofu in oil, then cutting it into thin strips). I also have a great fear of burned garlic, so I didn’t cook that. And I’m not a ginger fan so I left that out, although I imagine most would call that a crime. I didn’t have any sesame seeds, so that also got left out. At the end it tasted a tad bland so I added a sprinkling of salt and a little more soy sauce. But after it marinated in the fridge for about a half hour it was divine. Really flavorful. (The final photo didn’t turn out well, so here is an earlier one.)

The pie recipe came from a book called “Easy as Apple Pie” by Caroline Barty. I can’t find a link so I’ll give you the recipe here:

Blueberry Streusel Tart
(obviously works for gooseberries, too)

2/3 cup butter, softened
3 T. sugar
1 egg
2 cups all-purpose flour
1/4 cup light cream (We couldn’t figure this out so went with half and half)
1/2 t. vanilla extract
2 T. ground almonds
2 T. soft white bread crumbs (toast bread, grind up in food processor)

1 lb. 9 oz. blueberries
1/2 c. sugar
5 T. soft white bread crumbs
3 T. sliced almonds
2 T. light brown sugar
1/2 t. ground cinnamon

1. To make the pastry, beat the butter and sugar together in a bowl until light and fluffy. Beat in the egg with a little of the flour. Stir in the remaining flour alternately with the cream and vanilla extract, mixing to make a smooth, soft dough.

2. Spoon the dough into a greased 10-1/2 inch tart pan (he used a small rectangular glass dish), then use your fingers to gently ease it evenly over the bottom and up the sides of the pan. Mix the ground almonds and bread crumbs together and sprinkle the mixture evenly over the bottom of the pie shell.

3. To make the filling, mix the berries with the sugar and half the bread crumbs. Spoon the mixture into the pie shell.

4. Mix the remaining bread crumbs with the sliced almonds, brown sugar and cinnamon in a bowl. Scatter the mixture evenly over the berries.

5. Bake in a preheated 400-degree oven until the pastry is cooked and the streusel topping is golden, 30 minutes. Serve warm or cold (it says with creme fraiche, but come on! vanilla ice cream).

Reasons to live together: pancakes

In case you were wondering what happened to those farmers market blueberries, they went into Mike’s buttermilk pancakes this morning. I would call them purpleberries at that point, and they were like little molten balls that exploded in your mouth. Yum.

I also ate a bunch of them plain after I ran this morning (woo hoo, I ran!).

Mike also helped me find my iPod after I went frantically searching through the house for it. It was, of course, smashed up against the side of the box where I always keep it and had searched through several times already.