I don't know about you, but I love it when the word "rustic" is in the name of any recipe. Why you ask? Well, I will tell you. Because it means that it doesn't have to be perfect. Rough chop your veggies, free form your crust, messy is fine. That is so perfect for me!
I love to create dishes. But sometimes that gorgeous picture I have in my head doesn't seem to translate into reality. It is so annoying! Why cant things just go as planned, it would make me so happy.
But I know a lot of that is in my head. I want everything to be perfect, to the point that sometimes my perception is a bit skewed. I know I am much harder on myself than anyone else would be. You should see me at the holidays!
This past holiday season we stayed at home, no big parties, no major cooking for me. But last year? Oy vey!! We had 17 people coming to dinner and I had just moved into the new place. Seriously, we moved in October and I decided to have this huge family get together for Thanksgiving. I am a glutton for punishment, I swear!
To top it off, this was a blend of my family and my son's girlfriends family. Now, we had all gotten together in our last place for a birthday party. My birthday and my son's girlfriend's birthday are just 6 days apart. But that was in the summer, it was an informal BBQ, and Kevin was in charge of the grill while my son handled the drinks (he is a bartender). I had to throw together a couple side dishes, grabs some chips, and my job was done. Easy peasy!! I was able to sit back, relax, and enjoy the day stress free.
Fast forward to Thanksgiving. Oh, I was blissfully numb to the reality of the situation. I told my inner OCD child that everything would be fine and that I would go into it calm and relaxed. HA, man I can be a big fat liar! My butt should have been hot because my pants were definitely on fire!
I think I got this perfection issue from my Mom, although mine is not as drastic as hers was. She could take a whole day (or more) to decorate a Christmas tree. She would place an ornament on the tree, then step back and stare at it for what would seem like forever. At that point the verdict was issued and we either moved the ornament, which of course started the whole process again, or started with the next ornament. I am serious here people! I was so happy when I reached the age when I could drink wine because it was a several glass project, trust me! Oh and my Dad? Ya, he just disappeared as soon as the Christmas tree hit the living room.
So I guess I come by it naturally. The good thing is that nobody else seems to be as hard on me as I am on myself. My family always loves my food, Kevin tells me that it all looks delicious, and Thanksgiving went off without a hitch.
Maybe I should stress out as much about the housework.
1 year ago - Garden Fresh Tomato and Bacon Frittata
2 years ago - Creamy Latin Style Pasta Salad
3 years ago - Inside Out Bacon Cheddar Burgers with Caramelized Onions
Rustic Antipasto Tart with Green Chile Pesto
- 1 sheet refrigerated pie pastry
- 2 to 3 tablespoons Green Chile Pesto
- 1 cup shredded mozzarella cheese, divided
- 4 ounces sliced pepperoni
- 1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
- 1 egg white, lightly beaten
- Preheat oven to 425 degrees F
- Unroll pastry onto a parchment paper-lined baking sheet. Spread pesto to within 2 in. of edges; sprinkle with 1/2 cup cheese. Layer with pepperoni and 1/4 cup cheese. Top with red peppers and artichokes; sprinkle with remaining cheese.
- Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with egg white.
- Bake 25 to 30 minutes, or until crust is golden brown and the cheese is melted.
Prep Time: 00 hrs. 10 mins.
Total time: 25 mins.
Tags: pie crust, pesto, mozzarella cheese, pepperoni, roasted red peppers, artichoke, Main Dishes,