Anita's Europe: Simply Irresistible Link Party: The Rialto Market in Venice

Ciao Venice!

This morning, we're going shopping at the famous Rialto Market via the Rialto bridge:

Elizabeth David, the cookbook author, portrays the Rialto markets as a visual feast:

"The light of a Venetian dawn is so limpid and so still that it makes every separate vegetable and fish luminous with a life of its own, with unnaturally heightened colours and clear stencilled outlines

"In other markets, on other shores, the unfamiliar fishes may be vivid, mysterious, repellent, fascinating, and bright with splendid colour; only in Venice do they look good enough to eat. In Venice even ordinary sole and ugly great skate are striped with delicate lilac lights, the sardines shine like newly-minted silver coins, pink Venetian scampi are fat and fresh, infinitely enticing in the early dawn."

And she was right. Look at this seafood!

And still more seafood!

How about some veggies and fruit?

(Look at those zucchini flowers and artichokes!)

Yes, it was irresistible! This is my daughter buying up a storm.

How about some ham, sausage and herbs?

Shopping is done for the day so I took my granddaughter on her first gondola ride! (Circa 2008.)

Come along with us......

Our last night, a drink in Piazza San Marco. (My son, daughter and granddaughter.)

Ciao, Venice!

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Dawn's Tomato and Cheddar Hand Pies

Nifty idea for you today. When Dawn mentioned her Tomato Hand Pies in one of her Friday links I didn't even write it down, but just let it simmer in the back of my mind until the opportunity arose to try them. So the other day I looked around my kitchen and was surprised to find: 1 single roll of Pillsbury pie crust rolled up in the freezer (!), some nice sharp leftover cheddar in the fridge and fresh garden tomatoes from a farm stand nearby (served yesterday with burrata for our lunch). Mental light bulb goes off...all the ingredients for the pies at hand so I could finally try Dawn's awesome looking little pies.
And awesome they were. You've got to make them. If you have some of your own homemade crust in the freezer, that's even better, but I didn't and the point was a quick lunch for two so I used packaged. No problem, these were scrumptious! That kosher salt and freshly ground pepper on the top? Perfect final touch.

Fresh Tomato and Cheddar Hand Pies
From Dawn at Vanilla Sugar Blog

Ingredients:
Pie crust or premade pie crusts 
Tomatoes, sliced very thin 
Extra sharp cheddar 
Extra virgin olive oil 
Salt & pepper 

Method:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.  
Slice the tomatoes really thin, and let them dry out a bit on paper towels or you will get soggy hand pies.
I used one package of prepared pie crust, rolled it out a bit thinner and cut it in half. On half of each half, I used three thin slices of tomato and some shredded sharp cheddar cheese. Then I folded one half over the other, folded and crimped the edges with a fork.
Place a very thin slice of tomato on top of the hand pie, brush with a little extra virgin olive oil, then sprinkle with salt and pepper. Make sure to prick a few holes on top to let any steam escape during baking. 
Bake for about 15-20 minutes or until the edges are nice and crispy brown. 

Apricot Swirl Cheesecake Bars

After seeing some fresh apricots in the market last week, I bought a sack and pulled out a couple recipes I've been saving. What followed? An apricot day in the kitchen...resulting in these marvelous cheesecake bars and then an upside down cake. Both were a big success and I'll be posting the cake in a couple weeks.
The bars have a cookie base with a touch of cinnamon. I used vanilla bean paste in place of the vanilla bean and vanilla, so if you're wondering what the little black specks are throughout (if indeed you can even see them in the photos), there's your answer. Simmering the fresh apricots resulted in a delicious puree with a vivid color and if you make some extra, it would be fabulous with yogurt. 

Apricot Swirl Cheesecake Bars
From :pastry Studio

Ingredients:
For the Apricot Puree
3 or 4 fresh apricots
1 tablespoon granulated sugar
1/2 tablespoon  honey
1/4 vanilla bean

For the Bar Cookie Base
1 1/2 cups flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
4 oz (8 tablespoons) cold unsalted butter
1 large egg yolk
2 tablespoons milk
3/4 teaspoon vanilla

For the Filling
8 oz cream cheese at room temperature
1/3 cup sour cream
1/4 cup + 2 tablespoons granulated sugar
1 teaspoon lemon juice, to taste
1/2 teaspoon vanilla
1 large egg at room temperature

Method:
Halve the apricots, remove the pit and slice each half into 4 wedges.  Place in a small saucepan with the sugar, honey and a piece of split vanilla bean.  Bring to a simmer over medium-low heat, stirring to prevent scorching.  When sugar is dissolved, reduce heat and continue to simmer on low until the apricots have softened, about 4- 5 minutes. Stir frequently. Set aside to cool. *

Preheat oven to 350 degrees F.  Lightly grease an 8" square pan and line the bottom with a piece of parchment large enough to form an overhang along two sides of the pan.

Combine the flour, both sugars, baking powder, cinnamon and salt in the bowl of a food processor and process until the ingredients are combined.  Cut the cold butter into 1/2" pieces and add to the dry ingredients.  Process until it looks like coarse meal.  Combine the egg yolk, milk and vanilla and add.  Process until the mixture starts to form large clumps and holds together when pinched.  Press the dough into the prepared pan with floured hands.

Bake until the surface looks dry and slightly browned, about 15 - 20 minutes. 
Lower the oven temperature to 325 degrees.

Beat room temperature cream cheese and sour cream until smooth.  Add the sugar, vanilla and lemon juice and combine thoroughly.  Scrape down the bowl, add the egg and mix until smooth.  Pour into the crust. 

Place the cooled apricots in the bowl of a food processor and puree.  Drop spoonfuls on top of the cream cheese mixture.  Use a thin knife to make a swirl pattern in the puree. 

Bake until the edges are set with just a little bit of a jiggle at the center, about 20 -25 minutes.  Place on a wire rack to cool.  Chill until firm before cutting into squares, about 2 hours.

*Note: I made the apricot puree in advance and refrigerated it. Brought it to room temperature before swirling.