Beyond that, the pace is furious to get the shopping done, the sheets changed, the house cleaned, and the liquor cabinet stocked.   And then after the weekend is over, your house looks like a tornado has blown through, you have not caught up on any household chores, you are exhausted, and you basically have to get everything back in shape for the next weekend.

So, cooking has not been first on my list lately.  I wish I could say that I have been making big pots of tailgate chili or lovely brunches served in the stadium parking lot, but it has been more like takeout wings, deli trays, barbecue chips, and store bought pasta salad.  I am *trying* to learn to recognize my limits and respect my sanity.

This weekend we had a party to go to and I offered to bring an appetizer.  The only problem was that my brother came into town the night before and we were all up way too late drinking rum cocktails with coconut water (he promised me it would stave off a hangover — so I can’t figure out whether I drank too many or too few).  Long and short of it, I was not feeling overly energetic the next day and made this tart with items that were all hanging around the pantry and freezer.  It turned out well, so I thought I’d share because it was so easy.

And if I can ever get myself out from under the dirty dishes (my dishwasher is broken again — yeah!), children, laundry, Star Wars figures, and empty bottles for recycling, I might try to get back in the kitchen and cook something that doesn’t come with directions.

Salami and Pesto Tart

(Makes a 12×15 inch tart)

1 package of puff pastry, thawed (2 sheets)
8 oz. cream cheese (1 package), softened to room temperature
4 oz. pesto (mine was from the freezer)
1 egg
4 oz. thinly sliced salami, sliced into thin strips (prosciutto or other cured hams would be great too)
1 T olive oil
Salt and Pepper
2-3 T pine nuts
Parmesan Cheese, shaved into strips
Fresh basil, chopped
Heavy cream or beaten egg (to brush pastry with)

1.  Preheat oven to 350 F.  Unfold one sheet of puff pastry onto a sheet of parchment paper and roll out into a 12×15 inch rectangle.  Take remaining sheet of pastry and slice into one inch strips.  Lay strips on perimeter of the 12×15 inch rectangle (to make it look like a picture frame).  Prick lower rectangle all over with fork (don’t prick sides).  Bake pastry for 15 minutes, pricking center rectangle with a fork if it puffs too much.  The goal is to keep the center of the rectangle flat, while allowing the sides to puff.

2.  Meanwhile, with an electric mixer whip the cream cheese with the pesto until well combined.  Season with salt and pepper to taste and add in one egg.  Mix well.

3.  In a small saute pan, heat 1 T olive oil over medium heat and add salami strips.  Fry until strips have rendered some fat and are slightly crisp.  Drain on paper towels.

4.  When pastry is done, remove from oven and allow to cool slightly.  Spread cream cheese/pesto mixture into the center portion of the pastry (just not on the “frame” portion of the pastry).  Sprinkle salami strips, and then pine nuts all over cream cheese/pesto mixture.  Brush “frame” portion of pastry with some cream or beaten egg.  Bake tart 15-20 minutes until golden.

5.  Remove from oven and cool completely.  Scatter parmesan shavings and basil all over.  Cut into squares and serve.

And summer time makes me miss soup a lot.  As much as I like the idea of chilled soups (and love the flavors, to an extent), they are just not the same.  Somehow, I just feel like I am eating a giant bowl of salsa or leftover sauce from the refrigerator.  It just doesn’t seem … finished.

So, the rainy weather (combined with everyone feeling a little run down) gave me the urge to make a summer soup.  Of course, I had zucchini to use.  And leftover corn.  And some beautiful fresh garlic and onions.  I added smoked paprika because I wanted the smoky quality to add depth and contrast to the sweetness of the corn.  From there though, I went in a slightly Italian direction with lots of basil and a parmesan crisp garnish.  But I am actually going to change this recipe up next time and make a Cuban Corn Bisque (with smoky chipotle, garlic, cilantro, lime zest, and a little queso fresco to garnish).

See what I mean?   You can do anything with soup.  The only rule is that you cook it until it tastes good.  There is no excuse for a bad soup because you can keep tasting and adding to it (very much unlike other dishes).  You cook soup until it tastes good.  Period.

Corn and Zucchini Bisque

Serves 4

1 large zucchini, cubed (about 3 1/2 cups)
1 large onion, chopped
4 cups of corn
2-3 large cloves of garlic, chopped
3/4 t smoked paprika
Small bunch of basil, chopped
Salt and Pepper
Olive Oil
1 1/4 cups water
1/2 cup white wine
1/2 cup heavy cream
Parmesan Cheese

1.  In a large sauce pan or stock pot, heat about 1 T of olive oil.  Saute the zucchini, onion, and garlic until soft (about ten minutes).  Season with salt, pepper, and smoked paprika.

2.  Add 3 cups of corn and a nice handful of chopped basil.  Saute for 1-2 additional minutes.

3.  Add water and white wine, cover with lid, and cook 5-10 minutes more until very soft.

4.  Using an immersion blender, puree the soup until very smooth.  (You can also use a regular blender, however be VERY careful with blending hot liquids.  They expand and can make a huge mess or burn you.  You must do it in small batches and keep the lid slightly off, while covering with a towel, to allow the steam to escape without having the soup splashing out and burning you.  I would strongly suggest an immersion blender … they are great for all sorts of tasks and are not expensive at all.)

5.  Stir in heavy cream and remaining 1 cup of corn.  Season to taste with salt, pepper, and additional smoked paprika.

6.  Garnish with parmesan crisp, additional chopped basil, and a sprinkle of smoked paprika.

For the Parmesan Crisp: Preheat oven to 400 F.  On a parchment lined baking sheet, thinly slice or grate some parmesan cheese in square shapes.  Bake for 7-8 minutes until very bubbly and golden brown.  Remove from oven and cool (they will crisp up as they cool).