Why would I choose a French dish to honour Dorothy Hamilton? She is the founder and CEO of the International Culinary Center which includes the world-renowned French Culinary Institute whose graduates include many prominent chefs. She is the creator and host of Chef's Story, a 26-part series on television and the author of the companion book, Chef's Story. Her textbook for the school, The Fundamental Techniques of Classic Cuisine. received the James Beard Foundation award in 2008. Her book on culinary careers Love What You Do and the school's Fundamental Techniques of Classic Pastry were published recently. Her distinguished career in vocational education and her outstanding reputation for creating innovative programs in gastronomy have earned her numerous awards and even a knighting. Last but not least all of her accomplishments have earned her the number 17 on the list of Game Changers as well as this tomato tart tatin baked in her honour.
Mary of One Perfect Bite - Dorothy and Olivia's Maple Syrup and Thai Chicken Thighs with Garlic and LimeVal of More Than Burnt Toast - Tomato Tart Tatin
Susan of The Spice Garden - Chicken Paella
Taryn of Have Kitchen, Will Feed - Sizzling Shrimp Provencal
Heather of Girlichef - Caramelized Fruit with Rosemary
Jeanette at Jeanette's Healthy Living - Thai Chicken Thighs with Garlic Lime
Kathleen Van Bruinisse at Bake Away with Me - Sizzling Shrimp Provencal
Sue of View from The Great Island - Roasted Tilapia with Vegetables en Papillote
Linda of There and Back Again - French Onion Soup and Soda Bread from Jacques Pepin.
Barbara of Moveable Feasts - Artichoke, Cauliflower and Mushroom Barigoule
Kathleen of Gonna Want Seconds - Sizzling Shrimp Provencal.
Nancy of Picadillo - Pan-Roasted Salmon with Soy-Ginger Glaze
Back to the Future....
Over four years of blogging I have found many wonderful recipes to share on these pages. Some from my own kitchen, some from your creative blogs and web sites, and some from well known celebrities and chefs. I have been feeling a little nostalgic and was browsing these very pages just the other day, creeping back to the very beginning in 2006 when More Than Burnt Toast was in it's infancy and no more than "knee high to a grasshopper". We all have those stellar recipes from when we first started when we were lucky enough to find one comment and have maybe one reader; in my case even before I was taking photos of the dishes I prepared. My other motivation for reconnecting with the past is to create uniform formatting on this blog and this is a fun way for me to revisit past posts.
So here are a couple of flashback recipes from the very first baby steps here at MTBT with...
**Tomato Tart Tatin**
loosely adapted from Diana Henry
For the onions
2. I make my tarte tatins in a 25cm (10in) heavy-bottomed shallow cast-iron pan (a Le Creuset), but a frying-pan with an ovenproof handle is also fine. To the pan add the vinegar and butter (it will hiss and spit). Stir gently to mix. Put the tomato halves all over the base of the pan cut-side down, season and spoon on the onions.
3. Roll out the pastry on a lightly floured surface and cut out a circle about 1.5cm (½in) bigger than the base of the pan. Chill it in the freezer for about 15 minutes, then lay it on top of the onions, tucking it in all around the outside. Put in an oven preheated to 200°C/400°F/gas mark 6 and cook for 30 minutes. The pastry will rise but just open the oven and gently press it down with a wooden spoon. When the time is up, remove the tart from the oven and leave for about four minutes, then invert on to a large plate, giving it a good shake. If the tomatoes don't turn out, just gently prise off each one with a palette knife and put it back on the tart.
4. If you want to add cheese do so now, and drizzle with olive oil. Some black pepper is good, too. Serve hot, warm or at room temperature.
loosely adapted from Diana Henry
- 4 tablespoons olive oil
- 3 large red onions, very finely sliced
- 1 teaspoon sugar (optional)
- leaves from 2 sprigs thyme
- 2 cloves garlic, very finely chopped
- 1½ tablespoons sherry vinegar
- 25g (1oz) butter
- 750g (1lb 10oz) vine-ripened tomatoes, halved horizontally
- 400g (14oz) puff pastry
- crumbled goat's cheese or Parmesan shavings (optional)
- extra-virgin olive oil