Posted by Accounting KYB
January 25, 2017
It's been truly incredible to watch the members of our Apron Squad tackle the challenges we've had these last few weeks for our Get In The Kitchen Challenge. The unique ingredients, carefully sourced local produce and intentional menus put together inspired by Chef Gavin Kaysen's challenges were super fun to see and share.
Our winner of Week 3 has been dishing out amazing meals week after week and it's been so fun to watch her on these apron adventures!
Strawberry rustic tart ❤😋 🍓. Organic strawberries from a 40 year old, 3rd generation, local irvine farm- @manasserofarms. I wanted to highlight the wonderful taste of the freshly picked strawberries so I tossed them in a little sugar and lemon juice and baked them into a flaky tart crust (recipe below). This dessert was a big hit with my family! 👏🎉#getinthekitchenchallenge week 3, submission 2 Tart Dough (from Al Forno Restaurant, Providence, RI) 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes 1 cup all-purpose flour 1/8 cup sugar 1/4 teaspoon kosher salt 1/8 cup ice water Cut the butter into the dry ingredients using a food processor or by hand. Add the ice water and stir with a fork until all ingredients are moistened. Do not overmix. Turn the contents of the bowl out onto a sheet of aluminum foil and shape it into a rough ball. Wrap the dough in foil and refrigerate for at least 1 hour, or until firm. Note: I created two balls to make two 1-2 person serving tarts. You can substitute other seasonal fruit
Congrats, Felicia! We're so excited for you to get back in the kitchen with our goodies from Jacobsen Salt, Demeyere, A Heirloom, Cangshan Cutlery, Chung Jung One, and Further Products! Here's to the last week of 2017's Get In The Kitchen Challenge!