Comments on: in the kitchen with: susan schawke of artstream studios

By: Susan J

Susan J — Mon, 02 Mar 2009 23:50:21 +0000

I just had a wonderful conversation about food with Susan! Susan, I’m the one in the process of opening a cafe in Beautiful Downtown Rochester. And I think we know eachother from somewhere else. I’m looking forward to meeting you in person.

By: shannon e thomas

shannon e thomas — Mon, 03 Nov 2008 06:59:54 +0000

delicious recipe, though i had way too much filling thanks to washington's humungous apples. check it out!

By: kristina

kristina — Thu, 23 Oct 2008 07:04:20 +0000

I will make another confession here… I had a TON of filling left over as well, but I just piled my tart to the ceiling in a 9″ Emile Henry pie dish I put some of the cheese on the bottom of the tart first, since it isn’t blind baked and I didn’t want it to get soggy. With the scraps left over, I made an individual sized tart which is what you see pictured. With the smaller tart, you can just hand slice the ingredients very finely without sauteing, and pop them in the oven. I also followed the advice from Deadly Squire about using frozen butter.

By: Gretchen

Gretchen — Wed, 22 Oct 2008 14:37:17 +0000

So great to see Susan here! That dish looks delicous too.

By: susan

susan — Wed, 22 Oct 2008 00:35:52 +0000

mimi – a deeper dish pie pan or large tart pan works best –
hampton – strong sharp cheddar is best!
(strong = sharp for me…)
:)

By: Hampton

Hampton — Mon, 20 Oct 2008 20:09:32 +0000

is strong cheddar the same as sharp cheddar? i tried googling strong cheddar but it kept pulling up brand names. i would hate to think i’m missing something wondrous in the world of cheese…