{"id":1784,"date":"2010-09-19T22:08:25","date_gmt":"2010-09-20T03:08:25","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=1784"},"modified":"2010-09-20T10:47:04","modified_gmt":"2010-09-20T15:47:04","slug":"melding-recipes","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/melding-recipes\/","title":{"rendered":"Melding recipes"},"content":{"rendered":"

In the most recent Bob Apetit<\/em>, in her Cooking Life column<\/a>, Molly Wizenberg was talking about how great it is (can be) to put recipes together and come up with your own. Her melding was Cafe Lago<\/a> meatballs sauced with Marcella Hazan’s\u00a0 tomato-butter-onion sauce. I made this tomato tart today, that was a combo of a recipe from Gourmet<\/em><\/a>, and instructions on the box of puff paste<\/a> for how to make a shell. The tart recipe was originally in Gourmet’s<\/em> August 2002 issue; one of those “good” issues that I’ve made at least three or four dishes from. August ’02 it’s the tart, the yellow cake<\/a>, the wine jelly<\/a>, the nectarine bars<\/a>, the chicken breasts<\/a>, and the zucchini-tomato-corn salad<\/a> – of course, all not necessarily as quite written, or even, like the chicken breasts, I’d already made, just not necessarily this way.\u00a0 Gourmet’s<\/em> editors liked the tart recipe enough that it’s in the 2009 Gourmet cookbook (Gourmet Today<\/a>, that I got for my birthday this year), with improved instructions – bake the thing instead of broiling, so the tomatoes actually get cooked.\u00a0 I made two tarts. I used caramelized onions on one, and on the other, Molly’s leek confit<\/a>.
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