Going green is the buzzword of the day.
But I hate to break the news to you. My mother was green long ago…and she didn’t even know it. She called it “cooking.” She’s Old School, where nothing but nothing goes to waste. To understand, you’d need to peek into my mother’s freezer. I once did. Then never again. In there, Mom had orange peels, egg shells, fish heads, chicken…things, bananas beyond the deep brown suitable for banana bread.
Don’t get me wrong. My mother is an intuitive, fabulous cook. Her all American name, Becky Mark, is in contrast to her Sephardic (Mediterranean) roots–half Greek and half Turkish–but her knowledge of spices is proof. Her kitchen is fragrant with spices–turmeric, garlic and onion mingle with cinnamon and mint in heavenly combinations. Invitations to dine at her table are coveted and fiercely lied about among my four siblings.
“What are you doing for dinner on Sunday night?” my sister might ask me on the phone.
“Oh, nothing, maybe some Chinese,” I might reply evasively, trying to cover up the fact that I plan to be gorging myself on one of my Mom’s luscious eggplant lasagna.
I love her cooking now, and I loved in when I was growing up in the 1960s. Every single night my mother served a delicious meal. She went through phases, too. One of my favorite’s was her chicken phase. Just saying the phrase Chicken Marbella (yes, the famous Silver Palate recipe) makes my mouth water, and I will cancel plans if she tells me she’s making Chicken Veronique. She also had a delicious beef phase (Julia Child’s Beef Bourgignon as translated by Mom was to die for) as well as an Italian phase (fresh tomato sauce, herbed meatballs).
I’m grateful to my mother for not just feeding me but teaching my sisters and me how to cook. Of course, none of us approach her mastery, and when she’s cooking, clear out of the kitchen (you wouldn’t ask Einstein to share his chalkboard or Elvis to move off the stage, right?).
Even though one time Josh and I cleaned out her freezer (shudder) when my parents were away, I’m proud of Mom for being able to transform orange peels into duck a la orange, potato peels into steaming broth, and me, a hungry child, into a Mom who can nourish her own family with good food.
Below, Mom has graciously allowed me to share the recipe for her Easy and Delicious Fruit Tart. Enjoy!
Becky’s Easy and Delicious Fruit Tart
Becky is my Mom, who is a truly excellent baker and cook. Her challah, brisket, bourekas, spanikotopica (she is Sephardic), apple pie and this tart are some of my favorites.
Prepare a 10″ (11″ ok too) pan with removable rim by buttering bottom and sides. Preheat oven to 350.
Peel 4 large apples [about 4 cups or so] or pears or peaches or combination of any fruit you’d normally want to bake. If it’s more than 4 cups it’s okay…
Put in the bowl of a cuisinart:
1/2 stick of unsalted butter
1 cup sugar + 1 cup flour
1 ts baking powder + 1/2 tsp salt
Pulse a few times until it has an oatmeal consistency, then add 1 large egg and pulse to mix.
Dump the entire mixture into the prepared pan and push it around until it covers the bottom of the pan. Now put the fruit on top (if you have the patience you can do a concentric circle, but this is not necessary) and push some of the fruit into the mix.
Place in the preheated oven and bake for 45 minutes
For the topping, which is put on after the tart has baked for 45 minutes, mix in the food processor:
1/2 stick of butter
1/3 cup of sugar
1 rounded tsp cinnamon
Bake and additional 1/2 hour.
If you use wet fruit, such as blueberries and peachs, bake a bit longer, especially on the second round.
Copyright 2009, Challah Connection