Potato Leek Soup

I changed jobs this year, starting working at a community hospital that is a reverse commute from the city. It's a great area, folks stay in the county for generations, there are beautiful views of mountains and farms. So many friendly people. One perk of the job is the ability to join as CSA (something I've always wanted to do) that delivers the produce weekly right outside my office. I should have been blogging all summer about what I've made with the food. It's been fun figuring out what to make. 

I think the all time best, most delicious item is this soup. I had potatoes, I had a huge leek, I had a subscription to New York Times Cooking and you know I love to use that immersion blender -- it was quick easy and absolutely delectable. I will buy leeks and potatoes and make this again and again. 

2T Butter

2 medium (or one huge) leek -- light green and white parts only. Halved lengthwise and thinly sliced

1 garlic clove

4 C. chicken broth

1 1/2 lb Yukon Gold potatoes, peeled, cut into 1/2 inch cubes

1 bay leaf

1 c. heavy cream

Melt butter in your dutch oven, add leeks, season with salt and pepper and cook until softened, not browned (4 to 5 minutes). Add garlic and stir until fragrant (1 minute)

Add broth, potatoes and bay leaf. Season with salt bring to a boil over medium high heat, cover reduce heat and cook at a gentle simmer until potatoes are tender (15 minutes). Discard bay leaf.

Use your immersion blender to puree the potatoes until smooth

Stir in cream and warm on low until heated through.

Broccoli Salad

My sister came to visit with her daughter and grandchildren, and I'm not going to lie, I was nervous about having healthy kid-friendly food in the house. I tried to make lots of things in advance, or at least prep so that I could spend time with my guests. One of the best things I made (IMHO) was broccoli salad. The Amish Market makes a version that I've bought before, but I have never made it! It was delicious! I don't think the kids ate it, but I'm putting it into heavy summer rotation. I honestly didn't measure anything (except the dressing) and had lots of the ingredients in my pantry. 

Ingredients

5-6 cups of broccoli florets cut into small bite size pieces
2/3 c. craisins
1/2 c. bacon crumbles
1/2 red onion finely chopped
1/2 c. salted sunflower seeds

Dressing
3/4 c. mayonnaise
1/4 c. greek yogurt
1 1/2 T. champagne vinegar
3 T. sugar
1/4 t. salt
1/4 t. pepper

Toss salad ingredients with dressing, chill for at least an hour before serving. 

Easy Cheese and Grape Tomato Pasta

It started with Feta but then moved onto Boursin -- either works and they are both delicious. Easy, quick, delicious -- probably not so great nutritionally, but hey, you can't have everything

Ingredients

Pick your cheese (Greek Feta or 2 Garlic and Herb Boursin rounds)

2 pints cherry or grape tomatoes

4 T. EVOO

4 Garlic Cloves Minced

Salt and Pepper

1/4 t. red pepper flakes

Pasta of your choice

1/2 c. pasta water

1/4 c. basil

baby spinach

1/2 c. grated parmesan

Directions

Preheat oven to 375 degrees. Place cheese of choice in 9x13 baking dish. Drizzle with olive oil. Season with salt and pepper, garlic, and red pepper flakes

Bake for 30 minutes

While baking, boil the pasta. Reserve pasta water to add to sauce.

Once the tomatoes are done, toss with pasta, spinach, basil and cheese.

Persillade Sauce

 I am all about the sauces -- the one with the Peruvian chicken and now a bunch of delicious sauces from Cook's Illustrated. To be honest, I've only tried one from the list they published, but it is so good. Great with steak, pork, probably chicken too. I usually have these herbs growing on my deck -- so it's pretty easy to throw together on the fly.

Ingredients

1 c. fresh mint leaves (not sure I've always used mint)

1 c. fresh parsley

3 garlic cloves peeled

3 anchovy fillets, rinsed and patted dry

1 t. grated lemon zest plus 1 T. lemon juice

1/2 t. table salt

1/8 t. pepper

1/3 c. extra-virgin olive oil

Directions

Pulse mint, parsley, garlic, anchovies, lemon zest, salt and pepper in food processor until finely chopped (15 to 20 pulses). Add lemon juice and pulse briefly to combine. Transfer mixture to a medium bowl and slowly whisk in oil until fully incorporated.

Beef Bulgogi

 My youngest flirts with cooking. He also developed a taste for new and different cuisines when he was at college. One night I asked him what he wanted for dinner, and he asked for Beef Bulgogi. I didn't know what it was, but we made it and it was great! 

Ingredients

1 1/2 lb. boneless rib eye

1/2 c. soy sauce

2 T. brown sugar

2 T. sesame oil

3 cloves of garlic minced

1 T. grated ginger*

1 T. Korean red pepper paste

2 T. vegetable oil

2 green onions, thinly sliced

2 t. toasted sesame seeds

Directions

Slice steak in thin slices across the grain (freezing it for 30 minutes helps)

Combine soy sauce through red pepper paste in a zip lock and add meat slices

Heat the vegetable oil in a skillet and working in batches sauté meat 3 minutes per side

Serve over rice topped with green onions and sesame seeds

Creamy Spicy-ish Beans and Tomatoes with Greens

I have been blogging so long that the kids are all gone now. While I miss them terribly, it does give me some flexibility around the pickiness. This recipe came up on the New York Times and it sounded so good. I made it tonight, and it was delicious! A perfect weeknight cold winter dish.

Easy, cheap, delicious -- I actually think all the kids would love it and they should all make this at their homes! Guys, buy 2 cans of beans, 1 carton of arugula, a little can of tomato paste, a lemon, cheese and heavy cream and you are good to go.

Ingredients

4 T. olive oil

2/3 c. panko bread crumbs

Salt and pepper to taste

1 onion, minced

4 garlic cloves, minced

1/4 t. red pepper flakes

6 oz can tomato paste

2 (14 oz.) cans cannellini beans, rinsed

1 c. heavy cream

1/2 c. chopped sun dried tomatoes in oil

2/3 c. pecorino grated

3 oz. baby arugula (or arugula and spinach combined)

2 t. lemon zest + juice of 1/2 a lemon

Directions

1. Use a skillet to heat 2T of olive oil over medium heat. Add the panko and toss. Season with salt and pepper. Keep tossing until the panko is toasted and golden brown (about 4 minutes). Remove panko to a plate lined with a paper towel.

2. Add another 2T of olive oil to the same pan, add the onion, garlic and crushed red pepper. Season with salt and pepper. Cook, stirring frequently, until the onions are softened (another 4 minutes)

3. Add the tomato paste and stir until darkened and combined (about 3 minutes)

4. Add the beans, heavy cream, sun-dried tomatoes, 1/3 c. water and simmer, stirring occasionally until flavors meld (about 5 minutes). Stir in half the cheese.

5. In a medium bowl combine the arugula, panko, lemon zest, lemon juice and and remaining cheese. Massage it all together.

Serve in bowls; beans topped with greens. 

Recipes I want to add

 Persillade from Cook's Illustrated

Boursin and Tomatoes pasta

Bulgogi

Caramelized Shallot Pasta

 Kate made this one night when no one was in the mood to cook. It came together quickly and was absolutely delicious. I would put this in rotation weekly if I could get away with it. It was supposedly the New York Times most downloaded recipe -- but that sneaky Alison Roman has it on her site too. Yummy.

1/4 c. olive oil

6 large shallots, thinly sliced

5 garlic cloves, 4 thinly sliced, 1 chopped

salt and pepper to taste

1 t. red pepper flakes

1 2-oz) can anchovy fillets, drained

1 6oz can tomato paste

10 oz. pasta

1 c. parsley

Heat oil in a Dutch oven over medium heat. Add shallots and garlic, season with salt and pepper. Cook, stirring occasionally until everything is softened and caramelized. 15 to 20 minutes

Add red pepper and anchovies. Stir to melt fish into shallots about 2 minutes

Add tomato paste and season with salt and pepper. Cook, stirring, about 2 minutes. Remove from heat and transfer 1/2 the mixture in a resealable container. 

Cook pasta in a large pot of boiling water. When it's done (more al dente than usual) transfer to the Dutch oven with the tomato mixture. Reserve some cooking liquid from the pasta -- stir pasta around for a few minutes (3 to5) until pasta is thick and sauce is reduced. Top with chopped garlic and parsley.

Cranberry Jalapeno Dip

 Weird but delicious! My niece made this for Thanksgiving and I could not get enough of it! When I asked her what it was, she said "heaven" and she isn't wrong. 

INGREDIENTS

12 ounces fresh cranberries

4-5 green onions, chopped

¼ cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely diced

1 cup sugar, more or less to taste

½ teaspoon ground cumin

2 tablespoons fresh lemon or lime juice

¼ teaspoon salt

2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened

Crackers, for serving

Use a food processor to chop the cranberries first.

Then add everything else, process until it's all combined 

Pop into the fridge for a few hours to mascerate

Spread the cream cheese in the bottom of the serving plate (I used a pie plate)

Pour off the extra juice and then spread the cranberry mixture on top

ENJOY!

Spinach Souffle

This one is a recipe from my childhood. I remember my mom making this for special occasions, and I fondly remember loving it. I had the recipe in an old recipe box for years, and pulled it out for Christmas this year -- lo and behold my son loved it. I'm going to make it way more often.

2 T. finely chopped onion

1 small carton cottage cheese

3 eggs beaten

4 T. butter cut into large chunks

1 pkg chopped frozen spinach, thawed and thoroughly drained (I squeeze it with my hands)

3 T. flour

1/2 lb. of grated cheddar cheese

Melt butter and saute onion, let cool while placing cottage cheese, eggs and cheese in a bowl. Add onion and butter, mix well. Add drained spinach and flour, mix. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 60 minutes.

Easy Elegant Potatoes

 While wrapping Christmas presents this year, I tuned into America's Test Kitchen, and caught them making these gorgeous potatoes. The words they used to describe them was Spanish, and I have no idea what it actually was -- but I put these potatoes together that night and they really are quite lovely.

2 lb. Yukon Gold potatoes peeled and sliced about 1/4" thick

1 medium onion sliced

Salt

3 T. Olive oil

1/2 c. white wine

Combine potatoes, onions, olive oil and salt in a bowl, mix well to cover (don't be afraid of the salt, be liberal in its use)

Transfer to a 8x10 baking dish, cover tightly with foil and bake for 45 minutes in 450 degree oven.

After 45 minutes, remove foil and pour wine onto potatotes. Return the pan with foil on top (but no longer tightly sealed) to oven for another 15 minutes

Voila! Easy Elegant Potatoes.

Delicious Homemade Clam Chowder

 As part of my ongoing pledge to make more soup, I found an absolutely delicious (and really easy) recipe for Clam Chowder the other week. I improvised with a few of the ingredients and think it was a winner. 

Diced Pancetta

2 celery ribs, diced

1 onion, chopped

1 clove garlic, minced

3 small potatoes peeled and cubed

1 c. chicken stock

1 bottle (8 oz) clam juice

1/4 t. pepper

1/4 t. thyme

1/3 c. flour

2 c. half and half

2 cans undrained chopped clams

Cook pancetta over medium heat until crisp. Remove to paper towels to drain.

Saute celery and onion in drippings until tender. Add garlic; cook a minute longer. Stir in potatoes, chicken stock, clam juice, pepper and thyme. Bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (15-20 minutes)

In a small bowl combine flour and 1 c. half and half until smooth. Gradually stir into soup, bring to a boil, cook and stir until thickened. 1-2 minutes

Stir in clams, pancetta and remaining half and half. Heat through and serve.

Rigatoni with Eggplant and Sausage

 My husband made this dish one night when I was absolutely exhausted and didn't want to cook. He'd seen Bobby Flay on the Today show, and thought he'd give it a go. It was absolutely delicious. Will certainly add to the rotation.

Basic Tomato Sauce

EVOO

1/2 onion chopped

2 cloves garlic, minced

28 oz can peeled wole tomatoes 

2 T. chopped fresh basil

2 T. chopped fresh parsley

pinch of sugar

Pasta

1/2 eggplant, peeled and cut into 1" chunks

1/4 c. + EVOO

Rigatoni

3 links Italian sausage (or pancetta would be great too) meat released from casing

1/4 c. red wine

1/4 sour cream

1 t. oregano

1 1/2 T. chopped fresh basil

basic tomato sauce (above)

For the sauce

Heat oil in a saucepan, cook onions until softened (5 minutes). Add garlic for about 1 minute until fragrant. Add tomatoes and their juices and cook on low for about 45 minutes.

Use a potato masher to break tomatoes apart as they cook.

Stir in parsley and basil and use immediately or freeze for up to 1 month.

For the Pasta

Preheat oven to 425 degrees and place rack in the middle of the oven

Line a sheet pan with foil, and spray with non-stick spray

Place the eggplant on the sheet pan in a single layer, drizzle olive oil on top, season with salt and pepper, place in pre-heated oven for 30 minutes

Meanwhile, bring a big pot of well salted water to a boil. And cook Rigatoni for 2 minutes less than package instructions (7 to 9 minutes). Reserve one cup of pasta water when the pasta is done.

While the pasta cooks, use a sauté pan to heat oil and cook the sausage. When sausage is done, remove from the pan. 

Add wine to the pan and reduce by half. Then add the tomato sauce and cook for 5 minutes. Season with salt and pepper. Add sausage and eggplant. Let simmer for 2-3 minutes. 

Reduce heat and add pasta and sour cream. Stir to combine. Add pasta water to get the desired consistency. Stir in herbs.

ENJOY!

Rice Salad

 

I have no idea why, but when dreaming up this week's menu I found myself craving rice salad. I had taken a cooking class years and years ago where we made rice salad, and it just seemed like the perfect summer side dish. The 2022 version was absolutely delicious -- I think the most ingenious part was when it called for cooking the pancetta in the oil from the sundried tomato jar.

I used our favorite Gazebo Room Dressing instead of making anything. It was so good.

1 c. uncooked Basmati rice

8 oz. pancetta

1 orange pepper chopped

1/2 cucumber chopped

1/2 red onion chopped

8 sundried tomatoes chopped

3/4 c. grape tomatoes quartered

Kalamata olives

5 T. Gazebo Room dressing

Cook rice according to package directions, when done, transfer to a large bowl and let cool.

Saute pancetta in 1 or 2 T. of oil from the sundried tomatoes, let cool on a paper towel

Chop all the pepper, cucumber, onion, and and tomatoes, combine with olives in a bowl

Combine with rice and add pancetta. Add dressing and herbs. Mix well.

ENJOY

Peruvian Grill-Roasted Chicken

This is definately a Saturday or Sunday meal, but so worth the effort. Unfortunately I tried to make this on a Wednesday and we ate at about 9:30 pm. I took the leftovers to work the next day and it was delicious! I thought I could get away with minced garlic, but my gourmet daughter insisted on grating the garlic. I also didn't follow the smoking instructions -- I tried to soak a cedar plank and put the chicken on top, which caught fire. I'll try to actually follow the real instructions next time. These are the instructions for gas grilling.The most delicious part of this is the dipping sauce -- must make the dipping sauce.

1 12 oz. can of beer, divided

1 T. finely grated garlic

2 T. lime juice

2 T. soy sauce

2 t. table salt

2 t. yellow mustard

1 t. pepper

1 t. dried thyme

1 t. ground cumin

1 whole chicken

1 c. wood chips

1 13x9 disposable aluminum roasting pan

Whisk 1/2 c. beer, garlic, lime juice, soy sauce, salt, mustard, pepper, thyme, and cumin together in liquid measuring cup. Refrigerate remaining beer, still in can, until ready to grill. Using your fingers or handle of wooden spoon, gently loosen skin covering chicken breast and leg quarters. Using your paring knife poke 10 to 15 holes in fat deposits on skin of back. Tuck wingtips underneath chicken.

Place chicken in bowl with cavity end facing up Slowly pour marinade between skin and meat and rub marinade inside cavity, outside skin and under skin to distribute. Cover and refrigerate for 24 hours, turning chicken halfway through marinating.

Using a large piece of heavy duty aluminum foil, wrap wood chips in 8 x 4 1/2 inch foil pocket. Make sure chips do not poke holes in packet. Cut 2 evenly spaced 2-inch slits in top of packet.

Place beer can in a large shallow pan (I use a cake pan) Spray can all over with Pam (or whatever non-stick spray you have). Slide chicken over can so drumsticks reach down to bottom of can and chicken stands upright. Set aside at room temperature until grill is ready.

Remove cooking grate and place wood hip packet directly on one of the outside burners. Set grate in place, turn all burners to high; cover and heat grill until hot and wood hips are smoking, about 15 minutes. Turn 2 outside burners to medium and turn off center burner. (The goal is to maintain grill temperature at 350 degrees -- for me that means low)

Put chicken with can to center of cooking grate with wings facing outer burners at 3 and 9 o'clock. Cover grill and ook for 15 minutes. Using tongs and wad of paper towels, rotate bird 90 degrees so wings are at 6 and 12 o'clock. Continue cooking and turning chicken at 15 minute intervals until thickest part of thigh registers 170 degrees, (can take 1 hour to 1 1/4 hour)

With a wad of paper towels in each hand, transfer chicken and can to clean bowl (or pie pan) and let rest for 15 minutes. Don't toss the paper towels, use them to remove the chicken off the can of beer and onto a cutting board.

Serve with Peruvian Yellow Chile Sauce

1/2 c. mayonnaise

1 jalapeno chile, stemmed, seeded and chopped coarse

5 T. minced fresh cilantro

2 T. grated cotija cheese

2 T. lime juice

1 garlic clove, minced

Combine all ingredients in the blender and process until smooth (about 1 minute).

Sheet Pan Greek Chicken Thighs

I think a miracle occurred yesterday afternoon. One minute, we had no idea what to make for dinner, the next I was pulling stuff out of the refrigerator and we had a delicious meal on our hands. Ladies and gentleman, I give you Sheet Pan Greek Chicken Thighs

Marinade:

• 1/2 c. olive oil
• juice of one lemon
• 4 garlic cloves minced
• 2 t. oregano
• 1 t. thyme (I was forced to use tarragon, we were out of thyme)
• 1 t. salt
• pepper to taste

Throw 5 or 6 bone-in/skin attached chicken thighs a gallon bag with the marinade, seal the bag and turn a few times then let rest for 30 minutes.

Set the oven to 425 degrees.

Cover a sheet pan with aluminum foil

Prepare veggies:

• Bell pepper
• Grape tomatoes
• Sweet potato
• onion

Chop everything a pretty uniform size. 

When the chicken is done marinating arrange it on the sheet pan.

Put the veggies in the bag and massage them around to cover in marinade

Pour veggies and marinade onto the sheet pan and pop it into the oven for 25 minutes.

After 25 minutes sprinkle chicken and veggies with:

• crumbled Feta cheese
• pitted Kalamata olives

Return to the 425 degree oven for another 10-15 minutes

Remove from oven when chicken registers 165 degrees. Let sit for about 5 minutes before serving.

Broccoli Cheddar Soup

We have been through the ringer at our house -- COVID, the flu, work from home, back to the office. I have completely lost track of meal planning and any organization I ever had. We are downright European at this point -- and by that I mean going to the store every day, or worse, several times a day, and buying just what we need to get through the night's meal.

On Sunday, for some reason, we all agreed that soup would be a good idea. And while I do have some great recipes for soup here on the blog, I wanted to try something new. Ta Da! Broccoli Cheddar Soup!

Here's the deal

4 T. butter

4 T. flour

1/2 onion chopped

2 cloves of garlic minced

1 or 2 carrots grated

1 large head of broccoli cut into small florets

2 c. chicken stock

salt and pepper to taste

1/4 t. paprika

2 c. half and half

8 oz. medium or sharp cheddar grated

 

Melt the butter in your soup pot. 

Add onions and saute until tender (about 5 minutes). 

After the onions are soft and translucent, add the garlic and cook for about 1 minute more. 

Mix in the flour and heat over medium until the mixture turns golden brown (about 3 minutes)

Add veggies (carrots and broccoli), salt and pepper, paprika and chicken stock. Mix well.

Bring to a boil, then reduce heat to medium-low to allow veggies to cook (about 15 minutes)

Once veggies are softened and cooked through, add half and half and cheddar cheese.

Stir until cheese is melted.

Sticky Buns

 

I recently told my 85+ year old mother about an article in the Washington Post that talked about obtituaries that mentioned what the decesased was famous for cooking, in particular casseroles. She asked me what she'd be remembered for. I told her it was her sticky buns. I don't know why, but I was never a huge fan of these gooey treats, but I remember my dad would slather on the butter and devour a tray of them at Christmas time. My sister recently reported making them, and I asked her to send the recipe. Turns out, my youngest son doesn't like the nuts (the best part in my opinion) but they were universally loved over the holiday.

Mom's Sticky Buns

1 pkg. dry yeast (about 2 1/4 teaspoons)

1 t. granulated sugar

1/4 c. warm water (105-115 degrees)

4 c. all purpose flour, divided

1/4 c. granulated sugar

1/2 t. nutmeg

3/4 t. salt

1 c. evaporated skim milk, divided

1/4 c. water

1 large egg, lightly beaten

cooking spray

1 1/4 c. packed dark brown surgar, divided

1/3 c. dark corn syrup

2 T. butter

3/4 c. chopped pecans

1 T. ground cinnamon

1. Dissolve yeast and 1 tsp. granulated sugar in 1/4 c. warm water in a small bowl. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups level with a knife. Place 3 3/4 c. flour, 1/4 c. sugar, nutmeg and salt into a food processor; pulse 2 times or until blended.  Combine 2/3 c. milk, 1/4 c. water, and egg. With the processor on, slowly add milk mixture and yeast mixture through food chute. Process until dough forms a ball, then process for another minute. Turn dough onto a lightly floured surface and knead until smooth and elastic (about 8 minutes). Add flour to prevent sticking.

2. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place free from drafts until doubled in size (about 45 minutes). 

3. When the dough is done rising, punch dough down and let rest for 5 minutes.

4. While dough is resting, combine 1/3 c. milk, butter, 1 c. brown sugar, and corn syrup in a small sauce pan. Stir constantly as you bring it up to a boil. Remove from heat and divide among two 9" cake pans.  Sprinkle with chopped pecans.

5. Roll the dough out into a 24 x 10" rectangle. Coat the surface of the dough with cooking spray. Combine 1/4 c. brown sugar and cinnamon in a small bowl. Sprinkle the sugar/cinnamon mixture evenly over the dough. Beginning with the long side roll it up jelly roll style. Pinch the seam, but not the ends. Cut the roll into 1" slices and place them cut side up in the prepared cake pans. Cover with plastic wraped coated in cooking spray. Let rise in the refrigerator 8 to 24 hours (until doubled in size)

6. When you are ready to bake, preheat oven to 375 dgrees, cook for 20-23 minutes. When done, run a knife around the edge of the pan, and invert the rolls onto a serving plate.

Ham and White Bean Soup

 I need to perfect this soup -- I've made it a few times, most recently during the Christmas holiday and it didn't turn out great, but I'm willing to try try again until I get it right.

Ham bone, hame shank or ham hocks

2 qt. water

1 T. olive oil

1 onion diced

2 cloves of garlic, minced

2 ribs of celery, chopped

2 carrots, chopped

8 oz. white beans (canned) or dry -- but prepped in the instant pot

Cover the ham bone with water add dried herbs or seasoning to taste. Bring to a boil, then reduce heat to simmer for about 1 hour. 

Saute onions in olive oil for 8 minutes until translucent. Add minced garlic for an additional minute.

Add beans, onions and garlic, celery and carrots to the ham hocks and simmer for an additional 40 minutes.

Pull the meat off the bones, and remove bones. Season with tabasco and parsley

Summer Berry Tart with Short Bread Crust

I was searching for something on this blog, and saw that I had made a fruit tart at some point, said it was a success, but never recorded a recipe. For Memorial Day this summer, I wanted to try to recreate it since the strawberries and blueberries look so great right now.  So I searched on line and found an easy shortbread crust, then used a custard recipe from the wonderful Mary Berry. Next time, I might skip the whipping cream in the custard, it seemed to be able to stand alone without it. Chef's kiss -- delicious. 

Easy Short Bread Crust

2 sticks of butter softened

2 c. of flour

1/2 c. of confectioner's sugar

Mix ingredients together then press into your tart (or pie) pan. Press carefully to cover evenly and make sure to move crust up the sides of the pan.

Bake in a 350 degree oven for 12 to 15 minutes

Remove from oven and cool completely before filling

Mary Berry's Custard

1/2 c. sugar

2 1/2 t. cornstarch

1 T. gelatin (I used one envelope)

2 large eggs plus 1 large egg yolk

1 1/2 cups milk

1 t. vanilla extract

2/3 c. whipping cream (I think this could be optional)

Berries/fruit 

In a medium saucepan, combine sugar, cornstarch and gelatin. In a medium bowl with a wire whisk beat the eggs and egg yolk with milk and vanilla. Stir egg mixture into gelatin mixture. Let stand for 5 minutes

Cook over low heat, stirring constantly, until the mixture thickens and coats a spoon well. About 20 minutes (mine came together faster than that). Remove saucepan from the heat.

Pour the custard into a large bowl, cool, then cover and refrigerate until the mixture mounds slightly when dropped from a spoon, about 1 hour, stirring occasionally.

In a small bowl, whip the whipping cream until stiff peaks form. With a rubber spatula fold the whipped cream into the custard.

Carefully remove the tart from the pan, place on a serving plate. Spoon the custard into the tart crust and top with the fruit or berries.