An excuse to eat apple crostata

I'm a Canadian married to an American and we're living in the US. Although I don't like turkey, I love the premise of Thanksgiving and the fact that the week is cut short on Wednesday...these Americans do it right.
Here's another great one from Barefoot Contessa Parties!
I'm not her publicist, just a big fan....This is the second time I have made this rustic apple crostata and you only have to make the crust once. It went over very well both times! A perfect Thanksgiving dessert last night.

Apple Crostata- Serves 6
Barefoot Contessa Parties!

Needed equipment: rolling pin, food processor, baking sheet, microplane zester and some bowls

For the pastry (makes enough for 2 tarts!)
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 tsp kosher salt
1/2 lb very cold unsalted butter, diced

For the filling (1 tart)
1 1/2 lbs McIntosh, Empire or Macoun apples (3 apples)
1/4 tsp grated orange zest
1/4 cup all-purpose flour
1/4 cup granulated or superfine sugar
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice (I didn't have it and skipped it)
4 Tbsp cold unsalted butter (1/2 stick), diced

For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Unplug food processor and take out the blade. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Replug the food processor and put the blade back, pulse 12-15 times or until the butter is the size of peas. With the motor running, add 1/4 cup of ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form 2 disks. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry to use for your next masterpiece!

Preheat oven to 450 degrees.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.

For the filling, peel, core and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with apple chunks, leaving a 1 1/2 inch border.

Combine the flour, sugar, salt and cinnamon, and allspice into the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on apples. Gently fold the border over the apples, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to carefully transfer it to a wire rack.

Bon Appetit!

A Rite of Passage

If you're a Jewish Canadian and your mother liked to cook, chances are that some time after you left home, your mom gave you a trio of cookbooks by Norene Gilletz. When I was little, I always saw my mom cooking from "Second Helpings" and "The Pleasures of Your Processor". As I got older, Norene came out with "Microways" and "Meal- Lean- I Yumm" to adapt to changing technologies and health and wellness! During the holidays, my mom always made a sweet and creamy dressing from her book, "The Pleasures of Your Processor". As I prepare to bring salad over to my thanksgiving feast at my mother-in-law's in Long Island, I made this dressing. Note: This dressing is NOT LOW FAT!!

Sweet & Spicy French Dressing (yields 2 3/4 cups dressing)
From: The Pleasures of Your Processor by Norene Gilletz

2 cloves garlic
1/2 cup ketchup
1/2 tbsp salt (I use Kosher)
1/2 tsp dry mustard
1 1/2 cup oil (I use extra virgin)
1/2 cup vinegar
1/2 cup sugar
1/2 tsp paprika
1/2 tsp worcestershire sauce

Peel garlic & drop it through the feed tube on your food processor with machine running. Process until minced. Scrape down the bowl, add remaining ingredients and process 25-30 seconds until blended and creamy.

Do not freeze. This dressing keeps 2 months in the fridge in a tightly closed jar.

Not your mom's tuna salad

This recipe is a great twist on crowd-pleasing tuna tartare. It's one of the quickest and healthiest meals around and comes from the one and only, Ina. I have to say that since Nigella has arrived on Food Network, I feel like I have been cheating on Ina. Her British accent is so sophisticated and my first recipe, her key lime pie, had me at hello. I have also stolen one of her bad habits by sneaking out of bed every night to steal some dark chocolate from the pantry. Anyway, I digress.

The key to this recipe is simple: fresh fish from a trusted fish shop, make sure it's bright red and doesn't smell. Use it within 36 hrs from when you buy it (this is my guideline, not the FDA's :) )

Tuna Salad (The Barefoot Contessa, serves 4)

2 lbs very fresh tuna steak, cut 1 inch thick
4 Tbsp olive oil, plus extra for brushing
2 1/2 tsp kosher salt, plus extra for sprinkling
2 limes, zest grated (love my microplane zester!)
1 tsp wasabi powder (if you don't have, skip it, you could also keep some from last night's sushi...the green paste)
6 Tbsp freshly squeezed lime juice (3 limes)
2 tsp soy sauce
10 dashes hot sauce (Ina and I use Tabasco)
1 to 2 ripe Hass avocado (the more, the merrier..mmm)
1/4 cup minced scallions (these are shallots in Canada), white & green parts (2 scallions)
1/4 cup red onion, small diced
*You can also add in hearts of palm, I think they go great!

Brush the tuna steaks with olive oil and sprinkle with s&p. Place the tuna steaks in a very hot saute pan and cook for a minute on each side. Set aside.

In a small bowl, combine the olive oil, s&p, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.