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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Famed chef Mario Batali: This sweet tarte is the ideal way to enjoy local, seasonal fruits

By Mario Batali





JewishWorldReview.com | Once you've made a crostata, you'll never make a pie again. They're simple, versatile and supremely delicious.


In this recipe, I use peaches and blackberries for a taste of true Americana. When I was growing up in Seattle, we'd fill the trunk of the family Oldsmobile station wagon with buckets of blackberries, which became my favorite fruit forever. Now, I'll settle for whatever's freshest wherever I happen to be when I feel like pie. With this recipe, you can easily substitute any fresh fruit or jam. I'm in Michigan for the summer, so it would be a crime not to use pitted fresh local cherries in July and cherry jam in the winter.


In my book "Molto Batali," I serve this dish after a meal of turkey porchetta, fried radicchio and radishes. But the sweet tarte goes just as well with barbecued chicken and corn on the cob. It is the perfect dessert for any summer barbeque.



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If you're feeling really adventurous, cook the crostata on the stone of a wood-fire pizza oven to accomplish that slightly burnt savory crust.





PEACH AND BLACKBERRY CROSTATA


Recipe courtesy of "Molto Batali" (ecco, 2011)


Serves: 8 to 10


Dough:


  • 2 1/2 cups cake flour, plus more for dusting

  • 3 tablespoons sugar

  • 1/2 teaspoon salt

  • Grated zest of 1 lemon

  • 1 cup (2 sticks) cold unsalted butter, cut into small chunks

  • 1/4 cup ice water, plus more if needed



Filling:


  • 5 large ripe peaches, pitted and cut into 16 slices each

  • 2 pints fresh blackberries

  • Juice of 1 lemon 3 tablespoons sugar

  • 1 tablespoon all-purpose flour



Finish:


  • 2 tablespoons honey

  • 1 large egg, at room temperature

  • 1 cup mascarpone or freshly whipped cream


Make the dough: Combine the flour, sugar, salt, and lemon zest in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and zap until the dough just forms a ball without being too wet or sticky. Remove the dough from the processor and pat it into a flat disk, about 2 inches thick. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

Make the filling: Combine the peaches, blackberries, lemon juice, sugar and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.

Preheat the oven to 375 F.

Remove the dough from the refrigerator and allow it to soften enough to roll out.

Sprinkle your work surface and a rolling pin lightly with cake flour. Roll the dough out into a 16-inch round, about 1/4 inch thick. If the dough tears, press the edges back together. Transfer the dough to a 12 1/2-inch fluted quiche pan or tart pan with a removable bottom, allowing the excess to hang over the edges. Spoon the fruit mixture into the dough. Fold in the overhanging edges of the dough, leaving a 6-inch area of fruit exposed in the center. Press the crust into the rim of the fluted pan to form an edge.

Place a heatproof bowl over a saucepan of simmering water (or use a double boiler), and heat the honey in the bowl until it is thin. Add the egg and whisk them together. Brush the mixture liberally over the fruit and crust. Place the tart pan on a baking sheet, and bake for 1 hour and 10 minutes or until the crust is golden brown and the fruit is bubbly. Remove it from the oven and let it cool slightly.

Serve the crostata warm or at room temperature, with a dollop of mascarpone or whipped cream on each serving.

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© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.