Life Lately

I don't think I've given you all a work, wedding, or life update in a while - so, here's what's been going on in my life lately:

#1: Our wedding: This little life event is less than two months away. We've picked our menu, sent out our invitations (which we used a Groupon for), and have finally started planning our honeymoon (more on that below). We still haven't purchased wedding rings or done anything remotely important (half kidding), but planning is coming along.

The design on our invitations.

#2: Our honeymoon: One day after the wedding, we're heading to San Francisco, then Napa Valley. We'll be gone for about two weeks, and I. Can't. Wait. We have our flights booked, and we know we want to visit a lot of breweries and wineries while we're out there...as well as see the Full House house. Does that exist in real life? Because if it does, I want to see it. The only thing we don't have yet is lodging, but...that will happen soon, I'm sure.

Source: http://fullhouse.wikia.com/

#3: Work: Since I told you that I quit my job to pursue a freelance career, a lot has changed - in really, really great ways. I still do freelance copywriting for my old company, but the rest of my gigs are food-related. In all honesty, I work for about seven companies right now, and I've also started working for myself as a private caterer and cook. My most consistent food writing gigs are with Scout Cambridge and Scout Somerville, LocalinSeason.com, and I just started writing for Boston Globe North's Dining Out column. Work has been keeping me really busy, which is an awesome thing. Bonus: I haven't gained 100 pounds since eating and cooking full-time, either. Success!

#4: The homestead: Remember when our house looked like this? Thank god those days are over - although they have really paid off. We love this house. Although there is always something that needs to get done, our next big projects are building a back porch (right now we have a little landing with steps) and getting our basement redone. Right now, our basement floor is made of dirt...and when it rains, that dirt becomes mud. Good times! So, we're going to get French drains put in to help with the flooding, and get a cement floor put in to replace the dirt. When will this be done? Hopefully by 2014...if not sooner. Woo!

Trees we recently had planted in our backyard.

Well, that's pretty much all that's been going on with me lately. I feel like with the wedding, our birthdays (Z's is 7/4, mine's 7/10), work, and just regular summer activities, this is going to be one busy - and awesome - summer. 

What's been going on with you?

Spring Vegetable Tart

A few weeks ago, I catered a small dinner party for eight guests. Like most dinner parties, I wasn't sure if everyone would arrive on time, so I wanted to make a main dish that could sit for a bit if needed. This was also my first time catering by myself, so I wanted the main course (well, all the dishes for that matter) to be a dish that I was comfortable making. And since I am a big fan of all things tarts and quiches - and seasonal veggies - I decided to make a Spring Vegetable Tart with a homemade shortcrust.

Spring Vegetable Tart

Yields: 1 tart (about 6-8 servings; I doubled this recipe to make two tarts)

Adapted from Vegetarian Times

Shortcrust:

-1 1/2 cups all-purpose flour

-Pinch of salt

-6 tablespoons cold unsalted butter, cut into cubes

-2 large eggs, divided

-2 tablespoons water

Filling:

-1 big bunch of trimmed asparagus spears

-1 1/2 tablespoons olive oil

-2 cups chopped green onions

-3 large eggs

-1 1/2 cups whole milk

-Salt and black pepper

-1/8 teaspoon of freshly grated nutmeg

-4 ounces herbed goat cheese

Directions:

1.) To make the Shortcrust: Sift flour and salt into large bowl. Rub in butter with fingertips until mixture resembles coarse meal. Beat 1 egg with water in small bowl. Stir egg mixture into flour mixture just until dough comes together, adding 1 tablespoon more water if necessary. Flatten dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
2.) Preheat oven to 350°F. Roll out dough to 12-inch circle on floured work surface. Press dough into 9-inch pie pan. Trim edges, and prick bottom all over with fork. Line tart shell with parchment paper or tin foil, and fill with dried beans or rice (or pie weights, if you have them). Bake 25 minutes, or until barely golden. Remove beans and paper/foil. Beat remaining egg, and brush on bottom of crust. Bake 5 minutes more.
3.) To make Filling: Cook asparagus in large pot of boiling salted water for 3 minutes. Drain, and cut into 1 1/4-inch lengths.
4.) Heat oil in skillet over medium-low heat. Add onions, and cook 6 to 8 minutes, or until softened. Remove from heat.
5.) Whisk together eggs and milk in bowl. Add salt, pepper, and nutmeg; whisk in seasonings.

6.) Place cooked vegetables in shortcrust; top evenly with goat cheese. Pour egg mixture evenly over the vegetables and cheese, and place pan on baking sheet. Bake 50 minutes to 1 hour, or until tart is set in center, covering edges with foil if they start to get too brown. Let sit for 30 minutes before serving. 

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This tart was shockingly easy to put together, and the varying flavors complemented each other extremely well. Every dinner guest cleaned their plate, so I'd say it was a success!

This is also the kind of dish you can cook completely and let sit while you wait for your guests to arrive. The tart is actually easier to slice and eat (read: it's not boiling hot) if you let it rest for 30 minutes after cooking.

What spring vegetables (or fruits) are you loving right now? In addition to asparagus, I can't get enough of rhubarb. The Pioneer Woman's Rhubarb Cobbler is incredible.