FFwD: Gerard's Mustard Tart

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I love savory tarts.  While I have a bad affair with fruit tarts, not so with savory ones.  In fact, I like them all, tomato tarts, zucchinis, with eggs, with cheese, with ricotta, you name it - A total affair of the belly.

And if you do overlook the actual tart, they are healthy too! (let me believe it ok)

So, when I saw what Dorie had choose for us to cook in the second week of French Friday’s with Dorie, I was giddy with excitement, one because it was a tart, and two it had carrots and leeks!  And if there is anything I love more in the vegetable world, is leeks.

By the way, did you know that leeks were the national emblem of Wales?

The recipe calls to use a tart dough which needs to be partially baked ahead of time. I set out to space this out in two days - but, if you are lucky enough to work from home, you can probably get this done earlier in the day and the finish the whole thing in time to put this in your dinner table.  

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GCC: Menu 1 - Baked BBQ Wings and Potato Skins with Cheddar and Bacon

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And the inaugural post for Gutsy Cooks Club has finally arrived!

A couple of months back I decided that I needed a kick in the butt with my savory cooking.  I was finding myself baking more and more, but my savory cooking was taking a back seat.  I needed an incentive, and thus the Gutsy Cooks Club was born.  As of today, we have a total of nine Gutsy Cooks and that talent pool is awesome, I can not wait to see what we cook up.

Some have been blogging for a bit, some started their blog when they joined us, but all of us have the same goal, to cook, learn and to share our experiences.  You can too, by going here and seeing the roll call and visiting each of their blogs.

The month of October menu was decided by yours truly, and I got to come clean.With over 1,000 recipes in The Illustrated Kitchen Bible Cookbook to choose from, it was HARD, very, very hard to narrow them down.  So I did the next best thing.  I simply closed my eyes, open a random page and picked by placing my finger in the page.  Where ever it landed, that was the recipe of the week.
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Shrimp in Red Curry – Thai Style

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I love Thai food.  And there is nothing that I love more in that cuisine that their Red Curry. But, then, I love anything that has coconut, or coconut cream or coconut milk - That is why my signature cake is a coconut cake – but let’s leave that one for another day in another post.

But, simply put, if it has coconut, I’m going to dig in and try it.

When I lived in Miami, I had a favorite Thai restaurant, called appropriately “The Thai House”, it was only a couple of blocks from my apartment in North Bay Village, over the bridge into North Miami Beach.  This place was a bit out of the way; right on the causeway and only the local folks knew it was there.  It did not stop them from having a pack house every night.

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