“I want us to be a family that fishes!” exclaimed my husband. And that is how we became the fishing family. The end!
Not so fast, there is a bit more to the story. Let me start by first saying we are yet to catch anything. It all began a few months ago when I, yes I, declared that I would love to go fishing. I’ve only been once before and remembered it to be a grand time. Call it beginners luck but I actually caught something that day and it appears that might be the only time I will catch anything. Kurt, oh my Kurt, loves to take an idea and turn it into a grand hobby. You see, he remembers fishing Lake Tahoe as a kid which is slightly different from fishing in New Jersey. With his grand memories and his love of fishing, he bought us a collection of fishing rods and all kinds of “stuff” so we can become these avid fishermen. We went lake fishing this past Sunday. I will leave it at that, but we spent quality time as a family and for that I am thankful.
While my avid fishermen were doing their thing, I, of course had to put the camera to action. I wish I had my DSLR with me that day, but I think you will all agree that the IPhone did a pretty stellar job capturing the moment.
Kurt and I are giving fishing another try this weekend. Let’s see how that goes.
Don’t worry, this blog is not going to become the Fishing Chronicles. Food is still the main focus here so let’s get to it.
I love heirloom tomatoes!!! I love everything about them, the look, the smell and certainly the taste. They are the ultimate summer’s bounty and I crave these beauties all year long. What separates this tart from any other is the pesto ricotta goodness nestled underneath the tomatoes. You’ll just have to make this for yourself to find out.
- 1 packaged pie crust
- ½ cup ricotta
- 2 tbsp basil pesto
- 2 heiroom tomatoes, sliced ¼ inch thick
- ¼ red onion, finely chopped
- 1 tbsp olive oil
- salt to taste
- pie weight or beans
- tin foil
- Preheat oven to 400 degrees.
- Roll out the packaged pie crust ad press it into a tart pan, trimming the excess dough around the edges.
- Using a fork gently poke holes in the crust. Place a large sheet of aluminum foil on top and fill with pie weights (or beans). Bake for 12 minutes. Discard the beans and bake until go den brown, another 10 minutes.
- Allow the shell to cool completely.
- Meanwhile, mix 1½ tbsp of basil pesto into ricotta in a small bowl. In a separate bowl mix red onions, olive oil, salt and the rest of pesto.
- Spread the ricotta mixture, top with tomatoes and the red onion mixture.
- Serve immediately.