Frugal Friday Tuesday or linkathon

Since I have some pretty talented friends with published websites and I am behind my postings for my blog I decided to do one of those "Frugal Fridays" posts. Only I couldn't wait till Friday...
I'm a sucker for creativity and vision. I tend to surround myself with people that makes  my imagination sprout and hopefully inspire them as well. So I'm here to spread the word.

<------Grand Central Terminal (I being meaning to use this picture somewhere) The day was gorgeous and this area of the station is my favorite.
<-------------------------------------







Well first come those who are effortless talented
Singer and dancer Irazema. Her promo video on Youtube. "Single Life"

Then here is a guy that is as crazy cool as the art he creates!
http://jrlkoart.com/

Then those who are moved by passion and just happens to have a camera to capture memorable moments

http://web.me.com/sergiomatta/sergiomatta/Series.html

This blog still under construction but check it out soon. We still working on the material to post. But it's a stationary Co and soon she will be selling online.
Tracy Hattem for a little card company

I love their stuff and no it's not just because their my friends. A lot of people think so too. Patty and Jackie Barbosa bijoux
http://monamourbijoux.blogspot.com/

And off course all the blogs I follow ---------------------------------------------->
I follow because they're cool, creative and I'm looking forward to their success.

I would also like to apologize for not posting so frequently. Work is keeping me very busy and there is little time left for baking. But it will end soon.  

Have a great week bloggers!

Xoxo,
Tati

Asparagus Quiche

This is the first of many savory of my baking favs!
The base is simple and variations are unlimited!













Ingredients:
Dough:

• 1 1/2 cup of flour
• 1/4 cup of Parmesan cheese
• 7 TBS (100g) of salted chilled  butter
• 3 or more TBS of  iced water

Filling:

• 1/2 cup of lightly cooked asparagus
• 1/3 cup of bacon bits ***I use soy bacon so if using regular bacon follow instructions on the package on how to cook it***
• 3 eggs
• 1/2 cup of cream
• 1 cup of grated Gruyere or any sharp white cheese (I used Gruyere, Jarlsberg and Romano)
• Nutmeg to taste
• Black pepper to taste

How to:


Press together the butter, flour and cheese until forms crumbs Pic2






Make a well in the center and add 3 TBS of iced water


Mix with a spoon or dough blade **I have one but I was already using the spoon. Next time I'll feature my gadgets*** Using a cutting action until the mixture comes together in beads


****If dough is too dry add more water***
Turn out onto a lightly floured surface and knead together **lightly** to form a ball


Cover the dough with plastic wrap and refrigerate it for 20 min


Preheat the oven @375
Then roll out the dough between two sheets of baking paper to fit a 10'' tart tin


Bring the pastry into the tin


Press all the edges firmly into the sides


Trim off the excess by rolling a rolling pin over the top of the tin
***the coolest part of the process***
Then refrigerate for another 20 min



cover the pastry with baking paper.
and if you are like me and don't have baking beads **really? Who has that?** use uncooked rice or just use the leftover dough rolled into beads  to fill the tin evenly ***not quiet as shown**
and bake for 20 min


Meanwhile, trim and blanch the asparagus, cut the bacon and
grate the cheeses


Beat together with a fork, the cream and eggs
Add 3/4 of the cheeses, black pepper and nutmeg


Spread evenly the asparagus and the bacon on the cooled shell


Pour on top the egg mixture and sprinkle with cheese


Bake for 25 min or until the pastry is set and golden
remove from oven and let stand on a rack for 10 min
Then just enjoy all the hard work. :)



***Next Sunday creme brulee??***

Lemon Curd White Chocolate Cake

 Well, I got to say that I'm cheating with this one. I only used half of the batter for the cup cakes I did last Sunday and used the other half to make this mini cake (8") So I could've posted this last Sunday too but I was so proud of he cupcakes that I wanted them to have the spot light all on their own!
But here is another one of my favorites. Perfect cake, good white chocolate and fresh lemon curd I bought from the farmer's market in NYC, a perfect combination of flavors that was also appealing to the eyes.
For the baking sake this is a must try!






Ingredients:
Cake:

2 cups of all purpose flour

2 tsp of baking powder

1 tsp of salt

3 eggs

1 cup of sugar

1 cup of butter (one stick)

1 cup of milk 

1 tsp of good vanilla

1 tsp of lemon zest (optional)

Ingredients:
Fillings:

1 Cup of good white chocolate melted
1 jar of good lemon curd


How to cake:

First separate the yolks form the egg whites,
beat the egg whites till foamy (not too stiff) and set aside
In a small bowl mix first 3 dry ingredients and set aside
Then in a bigger bowl, beat together the butter, sugar and egg yolks
Add the vanilla and lemon zest (if using)
Add the milk and fold in the flour mixture
Then when totally combined fold in the egg whites



Use a well greased and floured pan ***I used an 8" but this recipe makes a bigger cake. You can use the regular size pan.
Bake @350 for 35-40 min or until a tooth pick comes out clean

Let it cool down and cut it in half using a knife or some thread.


Use 3 or more spoons of the lemon curd to fill the bottom part of the cake and place the other half of the cake on top


spread a thin layer of the curd all over the cake



Now use the melted chocolate and add 1 spoon of the lemon curd mixing it vigorously ( it will curd the white chocolate) until all becomes a solid lump like a pastry dough



Between 2 cut outs of wax paper roll the mixture into a thin layer



Remove the top wax paper and use the bottom to place the rolled out chocolate on top of the cake. Press down gently to cover all the cake. Using a knife cut out all the excess chocolate and smooth down the "dough" covering and fixing any broken parts.



Use some personal touch to decorate **chocolate shavings, lemon zest, nuts or anything you think of**

Best to consume the next day when the curd has sunken into the cake and the chocolate has harden it again.



**Next Sunday, asparagus quiche***