Well hello and TGIF! I am so ready for this week to be over, but so not ready for a weekend full of school. Boo....
We started the weekend early last night, celebrating some great news that we got yesterday! Let's face it, we love an impromtu date night out :)
Afterwards, we headed to INC, a small restaurant in Historic Roswell that serves up authenitic Latin street food in a stylish way. It is such a great place! Honestly, everything we had there was top notch. Even the drinks...
Served in a Mason (or maybe Ball?) jar! My favorite. I got the Tres Chiles Margarita, which had Organic Tres Chili liquer and jalapeno candy in it! It was sweet, spicy, and delicious.
For an appetizer, we got the Poblano Chili Relleno. OMG. To die for! It was stuffed with a smoked chicken rice and topped with queso sauce and fresh tomatoes. Unbelievable.
After that, we decided to split a couple of dishes. I was feeling a little full from our app already! We chose the Seafood Curry Stew and the Sweet Potato Tamales. Seriously delicious.
The stew had shrimp, mussels, and scallops in a spicy coconut broth, with potatoes and corn. Everything was cooked to perfection and soo yummy. It was also served with a side of spanish rice. The tamales were probably my favorite of all three things! They were smothered in a rich adobo sauce and goat cheese. Then topped with toasted pepitas, or pumpkin seeds. These people really know what they are doing!
I'm so happy we finally tried this place. I couldn't have asked for a better meal! Historic Roswell is really impressing me with their restaurants. It's the place to be!
I made this recipe for a Blackberry Tart a long time ago, but it can definitely be used for any kind of fruit. My grocery store was actually almost out of blackberries, so I used some blueberries too. I still came out great.
First, you combine the ingredients for your crust into the food processor. Don't be scared when it looks a little like this....
It will start to come together once you roll it into a ball...
Let it chill for about 30 minutes, then go ahead and start to roll it out. This recipe calls for a lattice topping, but I chose not to do that.
Place this dough into your tart pan and poke the bottom with your fork. For the filling, I simply combined my berries with some cornstarch, sugar, cinnamon, flour, and lemon zest.
I piled the mixture into my tart pan, topped it with some nubs of butter, and baked it until the edges were brown, and the filling was bubbling- about one hour.
BLACK AND BLUEBERRY TART
Adapted from here
- 2 cups all-purpose flour
- 1/4 cup sugar
- Pinch of salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 2 large egg yolks mixed with 3 tablespoons water
- 5 cups blackberries (1 1/2 pounds)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tbs lemon zest
- 1/4 tsp cinnamon
- 1 large egg yolk, mixed with 1 tablespoon water
1. MAKE THE PASTRY: In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until the mixture resembles small peas. Sprinkle the egg yolk mixture on top and pulse until the pastry comes together in large clumps. Turn the pastry out onto a work surface, knead 2 or 3 times and pat into a disk. Wrap in plastic and refrigerate just until chilled. Let stand at room temperature for 10 minutes before rolling.
2. On a lightly floured work surface, roll out two-thirds of the pastry to an 11 1/2-inch round. Roll the pastry around the rolling pin and transfer it to a 9-inch fluted tart pan 1 inch deep with a removable bottom. Press into the pan, folding in the overhanging dough to reinforce the sides. Trim the overhang and knead the scraps into the remaining dough.
3. On a floured work surface, roll out the remaining pastry to a 9 1/2-inch round. Using a pastry wheel, cut the round into 3/4-inch-wide strips.
4. MAKE THE FILLING: Preheat the oven to 350°. In a bowl, toss the blackberries, sugar and flour; spoon into the tart shell. Scatter the butter on top. Arrange the strips over the berries in a lattice pattern, pressing the ends onto the pastry rim. Trim any excess pastry. Brush the lattice with the egg yolk mixture; sprinkle with the turbinado sugar.
5. Bake the tart on a sheet of foil in the bottom third of the oven for about 1 hour, or until the pastry is golden and the juices are bubbling. Transfer to a wire rack to cool for at least 3 hours.