did someone say summer? tomato tart

Tomato Tart Recipe:

·      1 package of frozen and thawed puff pastry

·      5 heirloom tomatoes

·      1 package of garlic and herb Boursin Cheese

·      1 egg

·      ½ cup of grated parm

·      1 tablespoon of Duke’s Mayo

·      ¼ cup of Ricotta Cheese (drained)

·      Balsamic Vinegar or Glaze

·      Salt & pepper

·      Garlic Powder

·      Dehydrated Basil

 Tomato Tart Cooking Instructions!

1.        Turn oven on 375 degrees.

2.        Slice tomatoes and pat dry!

3.        Place sliced tomatoes on clean and dry paper towel and salt and pepper for 15 minutes (or until liquid gets released)

4.        Gently unroll puff pastry and score a border around the edges (lightly make a frame or border) & lightly fork the middle (these aids in excessive puffiness during baking)

5.        Lightly brush with egg wash (save remaining egg)

6.        Mix together remaining egg, bourisn cheese, parm, balsamic, mayo, ricotta cheese and seasonings.

7.        Place cheese mixture on tart and gently spread in the center of tart (do not spread past the “faux” border)

8.        Place tomatoes on tart, season on top!

9.        Place in oven for 35-40 minutes or until golden and bubbly!

10.  Let rest for 5 minutes or so, and enjoy!

Easy peasy lemon squeezy raspberry layered cake

Okay, I’m back again… maybe the Adderall is hitting differently this morning or perhaps, I am still on a sugar rush from this cake last night. Who knows? Being a woman is difficult and I have little time to explain or try to figure out my moods or energy levels on a Monday.

But what I do have time for is this delicious (I will not say moist, because the internet has deemed that word “cringe” or whatever, but it is not dense or dry) and fluffy cake. It has the perfect amount of citrus and sweetness that will make you go back for more. I think it’s perfect but maybe that’s just me… maybe you should try out yourself… that would be crazy.

ANYWAYS!! here’s the recipe, it’s based off Bon Appetite’s Lemon Curd Lemon Cake (February, 1999) made lovingly by Selema Brown Morrison. Although her recipe is pretty dang flawless, I figured a few tweaks would be well loved and appreciated! You can get store-bought curd and raspberry preserves if ya like! I included some recommendations for some brands. Happy baking!

Easy Peasy Lemon Squeeze Raspberry Layered Cake Recipe:

350 degrees, butter and flour (I use spray, like do not make things difficult for yourself), line with parchment paper 3 (or 4, somehow, I got 4 cakes out of this recipe) 9’inch round cake pans

Cake: Dry Ingredients

• 1 ½ cups of cake flour

• ½ cups of white sugar

• 2 and ½ teaspoons of baking powder

• ¾ teaspoons of salt

•  1 and ½ teaspoons of grated lemon peel (honestly, no one measures this but just make sure you do NOT peel the bitter pith of the lemon)

Cake: Wet Ingredients  PART 1

• 4 egg yolks

• 2 teaspoons of vanilla extract

• 1 tablespoon of vanilla bean paste

• *optional* a little dash of almond extract (this really to your likening, some people hate almond flavor but I personally like a hint)

• 1 tablespoon of lemon paste

• ¼ cup of sour cream (or Greek yogurt, if you fancy.. I really )

• ½ cup of lemon curd

• ¼ cup of vegetable oil

• ¼ cup of orange juice

ADD THESE INGRENDIENTS IN A BOWL TOGETHER AND GENTLY MIX.

Cake: Wet Ingredients PART 2

(Stand Mixer, Whisk Attachment, or Arms of Steel needed)

• 8 egg whites  

•  ¼ teaspoon of cream of tartar             

• 1 cup of sugar

1.        Mix the wet ingredients (part 1) and dry ingredients together in a bowl!

2.        Beat egg whites in another bowl.

3.        Once egg whites get to soft peaks, slowly add sugar until stiff peaks form.

4.        Gently fold in egg white mixture to the other mixture (we still want airy cakes, do not over mix)

5.        Scoop mixture into prepared cake pans

6.        Bake for 15-20 minutes on middle rack until baked through, lightly golden on top (darker pans cook faster, some ovens cook faster. This is not the time to leave the kitchen)

FOR LEMON CURD: 

This is for people who have the time to make it. Honestly many store-bought ones are just as fine, and I really see no issue with cutting a few corners. These store-bought brands are great (Tiptree Lemon Curd or Bonne Maman’s Lemon Curd). I do not mess around with modifications so this Lemon Curd is verbatim from Bon Appetite.

 FOR LEMON CURD:

•    2 and 1/3 cups sugar

•   2 teaspoons cornstarch

•   1 cup fresh lemon juice

•    4 large eggs

• 4 large egg yolks

•    3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

1. Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan.

2. Gradually whisk in fresh lemon juice.

3. Whisk in eggs and yolks; add butter.

4. Whisk over medium heat until curd thickens and boils, about 12 minutes.

5. Pour into medium bowl.

6. Refrigerate until cold, at least 5 hours.

DO AHEAD Can be prepared 1 week ahead. Cover and keep refrigerated.

For Faux Wedding-Style Buttercream Icing:

• 4 sticks of butter

• 6 cups of confectioner sugar

• 1 tablespoon of Lemon Paste

• 2 teaspoons of vanilla extract

• 1 tablespoon of Vanilla Bean Paste

1.        Whip the butter until very airy (be careful not to overwhip but whip on med-high for 3 minutes)

2.        Add confectioner’s sugar (the measurement is subjective but until it turns until the icing you like)

3.        Add your paste, extracts etc. (whatever flavoring you fancy)

To assembly cake:

1.        Put down a dollop of icing on cake stand to help cakes stay

2.        Put some icing in a plastic bag for a mock icing bag (snip end with scissors)

3.        Put first cake down

4.        Make a cake border with icing

5.        Put one scoop of icing in middle and spread

6.        Add lemon curd and raspberry preserves (Bonne Mamam) in the middle

7.        Repeat steps 3 through 6 until complete

8.        Garnish with fresh raspberries & sliced lemons

This recipe was so much fun to make and I am pretty proud of it. I hope y’all enjoy!

Father’s day fest

One of the things I really dislike about food blogs is how long it takes to get to the recipe. I have said this before but I will say it again: We DO NOT need the backstory to Beef Short Ribs, Sheryl.

We want the recipe and NOT carpal tunnel from scrolling. But for those who care for a little backstory, I made this for my dad who loves hamburger helper and beef stroganoff. I wanted to upgrade those dishes and makes it “fancy” but not tooooo crazy expensive or laborious for father’s day. I sat poolside while this thang cooked for me in the slow cooker. Anyways, here’s the recipe!!!!!

Beef Short Ribs with Gluten Free Egg Noodles

-              3lbs of beef short ribs

-              Salt & Pepper

-              2 tablespoons of Extra Virgin Olive Oil

-              1 cup of dry sherry (O Vinegar’s Aged Sherry is really good)

-              2 Shallots (roughly chopped)

-              3 cloves of garlic (smashed and peeled)

-              One pack of cremini mushrooms (I did pre-sliced & whole)

-              4 cups low sodium Beef Stock

-              A little drizzle of balsamic (balsamic glaze also works, I find it cuts through the acidity & fat)

Seasonings:

-              1 bay leaf

-              1 tablespoon of French Onion Seasoning (Liptons)

-              1 tablespoon of Beef Stew Seasoning (Liptons)

-              1 teaspoon of Trader Joe’s Mushroom Seasoning

-              1 teaspoon of garlic powder

-              1 teaspoon of onion powder

1.        Heat EVOO in a dutch oven (or pot) on the stove to medium-high heat.

2.        Pat beef short ribs dry & season with salt & pepper & some garlic and onion powder

3.        Sear short ribs in dutch oven for about 2 minutes on each side

4.        Set seared short ribs to the side.

5.        Deglaze dutch oven (or pot) with dry sherry cooking wine until reduced by half (about 2 minutes).

6.        Add seared short ribs and dry sherry cooking wine to Slow Cooker

7.        Add beef stock, seasonings,  balsamic, and veggies (mushrooms, garlic and shallot) to the slow cooker and toss!

8.        Once mixed, put lid on and set slow cooker to high for 4 hours

9.        After 4 hours of high temp, you can lower to slow for the last 2 hours (if needed)

10.  Slowly pull the tender meat from the bone (honestly will fall off the bone with no problem or trouble)

11.  Cook pasta according to box, drain, then toss with beef. Garnish with dried parsley, if ya like :)

12.  Enjoy! You can add parm if ya are feeling cheesy!

I hope y’all try this recipe out, because I thoroughly enjoyed it and I think it’s perfect for any date night or special occasion. There’s an ease to this dish that I think anyone who works and hates washing dishes will enjoy.

Cheers!

-  Grrupa

Peachy keen: peach galette

Hey y’all! I wanted to share this peach galette recipe I made last weekend. It was delicious! It had a flakey and buttery crust, juicy peaches, a sprinkle of sweetness. a true rustic southern delight.

In a world filled with recipe creators who take you on a journey longer than a saga in a cookbook, I'm here to serve you the good stuff without the fluff. Who has the time to read a novel? While others wax poetic about the origin story of each ingredients, I'll cut to the chase. I’m not going to make you scroll until you get carpal tunnel or explain how I made this peach galette for my fiancé in Bora Bora in 2003.

So, no need for a novel before a recipe—just the essentials, served straight up. That’s Grupa Cooks.

So, grab your apron and let's dive into the deliciousness without the extra words. Because life's too short for a culinary dissertation before dinner, and my ADHD is way too under medicated to read through the Bora Bora story.

The recipe is based off Natasha’s Kitchen (https://natashaskitchen.com/peach-galette-recipe/)

Ingredients:

Peaches - white or yellow peaches both work, but yellow peaches add a touch of charm to the galette. No peeling required.

Sugar - adjust based on sweetness

All-purpose flour - Adds thickness to the peach juices.

Cinnamon - classic pairing with peaches, but cardamom offers a unique twist.

Pure vanilla extract and vanilla bean paste - Opt for the real deal, not imitation.

Unsalted butter - Stick with unsalted for baking.

Lemon paste - adds a unique flavor, hard to find but worth it

Pastry Dough - A blend of flour, sugar, salt, cold butter, and ice water creates a flaky, buttery crust.

Her recipe states:

Form the crust – Preheat your oven to 425°F and set the dough onto a floured sheet of parchment paper. Use a rolling pin to roll the dough into a 12-inch circle. Slide the parchment paper and dough onto a rimmed baking sheet and refrigerate.

1. Make the peach filling – Stir together flour, sugar, and cinnamon in a small bowl. Slice the peaches and place them in a medium bowl. Sprinkle the peaches with the flour mixture, then stir in the vanilla.

2. Add the peaches to the crust – Arrange the peaches in a circular pattern over the dough, starting from the outside and working towards the center. Leave a 2-inch border. Dot the tops of the peaches with butter.

3. Finish – Fold the border up over the peaches, pinching together the overlapping edges and patching any cracks or holes in the dough. Brush the crust with the egg wash, then sprinkle the coarse sugar over the top.

4. Bake – Place the baking sheet in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and the peach juices are syrupy. Let the peach galette rest for 15 minutes, then serve.

What I added that was different:

• lemon paste, adds acidity without extra liquid

• almond paste, I added the almond paste to the bottom of the galette before I placed peaches to prevent a soggy bottom

• started with 425 degrees but switched to 350 towards the end.

Welcome to grupa cooks

Hello and welcome to Grupa Cooks! I'm Chandler Dent, the culinary enthusiast behind this flavorful journey. From my kitchen to your screens, I am thrilled to share my love for baking, cooking, and crafting recipes with all of you.

As I embark on this delicious adventure, I invite you to join me in exploring the art of creating memorable meals that are not only a feast for the palate but also a celebration of everyday joys. Whether hosting supper clubs, curating menus, or simply finding delight in crafting bites that bring smiles to others, my passion for food and hospitality knows no bounds.

Through this blog, I aim to share my experiences, recipes, and culinary inspirations with all of you. Join me as we embark on a culinary journey filled with flavors, stories, and the shared love of good food.

Stay tuned, and let's savor the moments together at Grupa Cooks!

Looking forward to sharing more with you all in the kitchen!