Tomato Tart

summer-tomato-tart-beyondthebayoublog-011.jpg

summer tomato tart recipe-beyondthebayoublogDon't you love all of the summer produce popping up all over? This tomato tart screams fresh ripe tomatoes, fresh herbs, buttery puff pastry and a delicious addictive mayo mixed with grated fontina and parmesan cheese. I decided to take the ever so popular southern tomato pie and make it in tart form. The recipe is adapted from Vivian Howard who is known for her amazing tomato pies.

I have a warning for you, this tomato tart is addictive!

summer tomato tart -beyondthebayoublog

summer tomato tart -beyondthebayoublog

Since tomatoes produce a lot of liquid,  the last thing we want is our puff pastry super soggy, so make sure to slice your tomatoes and toss them in a little bite of salt and sugar, place in a colander, and let sit. After a few minutes, you will see all of the extracted water in the bowl that was released. Blot the tomatoes with paper towels to remove the excess water and you are good to go.

You can use what ever tomatoes you can get your hands on for this recipe. Also, get creative on different cheeses as well, you really have nothing to lose.

Enjoy!

Tomato Pie

  • 5 to 6 tomatoes cut into 1/2 inch slices
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1 yellow onion, julienne
  • 3/4 cup mayonnaise
  • 1/3 cup grated Fontina Cheese
  • 1/3 cup grated Parmigiano reggiano cheese
  • 2 tablespoons fresh basil, chopped (you will need more to garnish)
  • 1 teaspoon fresh thyme (minced)
  • 1 sheet of puff pastry
  • 1 large egg
  • 1 tablespoon half and half cream
  1. Take the tomatoes and toss with the sugar and kosher salt. Place in a colander over a bowl and let sit for 20 minutes. While the tomatoes sit, make your caramelized onions. In a skillet, add the butter and onions. Cook the onions over medium-low heat until caramelized. 25-30 minutes. After 20 minutes, blot tomatoes with paper towels to remove excess water, place aside.

  2. In a bowl mix together the mayonnaise, cheeses, and chopped herbs. Place aside
  3. Preheat oven to 375 degrees.
  4. Place a sheet of parchment paper on sheet pan and place puff pastry sheet on top. Prick dough all over with a fork, leaving a 1/4 -inch boarder around the edge. Spread mayo mixture on bottom of the puff pastry. Top with the tomatoes, caramelized onions and a few more dollops of the mayo mixture. Mix together egg and half and half, brush the edges with egg wash. Bake for 15 to 20 minutes until edges are lightly browned and cheese melted. Garnish with freshly torn basil. 

Crawfish Babka

 crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

It's crawfish season and that means crawfish mode!

Unfortunately for me, its hard to find some good crawfish out here in Dallas, but I found some spots that can satisfy the craving! Luckily frozen crawfish tails are easy to find. I had some crawfish tails and decided to make some crawfish babka.

This recipe was inspired from a front cover recipe that I saw from Bake From Scratch Magazine. It was for a savory cheese Babka with sun-dried tomatoes, so why not make a savory crawfish babka?

 crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

Back home crawfish bread is usually made with French bread. The filling is like pimento cheese to the next level. This was my first time making babka and really love it! It reminds me of brioche bread--extremely buttery goodness.

Happy baking friends!

 crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

 crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

Crawfish Babka

Dough

  • 3 cups all purpose flour

  • 1/4 cup granulated sugar

  • 2 3/4 teaspoons active dry or instant yeast

  • 1 teaspoon garlic powder

  • 1/2 teaspoon creole seasoning

  • 3 1/2 teaspoons kosher salt

  • 3 large eggs

  • 2 large egg yolks

  • 2/3 cup warm whole milk (120°)

  • 1 stick butter (room temperature)

  • 1 large egg white

  • 1 tablespoon water

Crawfish Filling

  • 2 tablespoons butter

  • 1/2 pound crawfish tails

  • 1/2 teaspoon creole seasoning

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • a few dashes of hot sauce

  • 1 bunch of green onions (sliced)

  • 1 cup mayo

  • 1 cup shredded Monterey Jack cheese

  • 1/2 cup cheddar cheese (shredded)

Topping

  • 3/4 cup cheddar cheese

  • 2 tablespoons green onions, sliced

  1. In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, yeast, garlic powder, creole seasoning and salt. Stir in eggs and egg yolks. With mixer on low speed, gradually add warm milk,, beating until dough comes together. Increase mixer speed to medium-high and beat for 8 minutes. If the dough is stretchable, it is done, if not beat for 2-3 minutes more and you are good to go.

  2. Switch to the dough hook attachment. With mixture on medium-high speed, add butter in three additions, making sure to incorporate each addition before adding the next. Beat until a smooth and elastic dough forms and pulls away from sides of bowl.

  3. Spry a large bowl with coking spray. Place dough in in bowl, turning to grease top. Cover the surface with plastic wrap and let sit in a warm place until it doubles in size. Refrigerate dough for 30 minutes.

  4. While dough is resting, make filling. In a skillet, melt butter and add the crawfish tails. Sauté for 3-4 minutes. Add creole seasoning, garlic powder, kosher salt and hot sauce. Stir well and then add the green onions. Place aside on a paper towel to get excess liquid up and cool. Transfer filling to bowl and and add the mayo and cheese. Stir until combined well, place aside.

  5. Spray a 9x5 inch loaf pan with cooking spray. In a small bowl, whisk together egg white and 1 tablespoon of water.

  6. On a heavily floured surface, roll dough into 16x12-inch rectangle. Brush edges of dough with egg wash. Spread crawfish filling over dough making sure to leave a 1-inch boarder. Starting with one short side, roll up dough, jelly roll style and pinch seam to seal. Using a bench scraper, cut roll in half lengthwise. Carefully twist dough pieces tightly around each other, making sure to pinch the ends to seal. Place in prepared pan, cut sides up. Tuck ends and sides tightly into pan. Cover and let rise in a warm place until doubled in size, 30 minutes to an hour. Preheat oven to 350°. Bake for 20 minutes. Cover with foil and bake until an instant-read thermometer inserted registers 190°, 40-45 minutes more. Last 10 minutes of cooking, sprinkle cheese and green onions on top. Let cool in pan for 10 minutes.

Kolaches w/ Jalapeño & Cheese

*Thanks to Sir Kensington's for sending me some delicious product, these are condiments I love and use!

Texas kolaches will put a smile on your face. Especially these because they have my favorite sausage, andouille, pickled jalapeños and cheese.

Since moving to Texas I remember always seeing mini sausages wrapped in a yeasty dough when buying donuts. Kolaches are Czech pastries made of a yeast dough and usually filled with fruit, but a lot of the ones I've seen are mostly filled with delicious smoked sausage.

texas kolaches beyond the bayou blog

I used Epicurious kolache dough recipe. I really think it came out great and will be using it again. For the sausage, I brought a pack of small andouille sausage and cut them in half. They were so cute and worked out perfectly. The sauce was my favorite from Sir Kensington's, their special sauce!

texas kolaches beyond the bayou blog

Kolaches w/ Andouille Sausage & Jalapeño


  • 1 cup whole milk
  • 8 tablespoons 1 stick unsalted butter
  • 1 tablespoon 1 packet active dry yeast
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 3 1/2 to 4 cups all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 egg yolks
  • 4 andouille sausage links cut in half
  • 1 cup pickled jalapeños diced
  • 1 cup cheddar cheese or your favorite cheese blend
  1. Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted. Remove from the heat.
  2. In a large mixing bowl, whisk together the yeast, sugar, salt, and 1 1/2 cups of the flour. Pour in the warm milk mixture and stir until a sticky dough has formed. Cover the dough and let it rest for 30 minutes.
  3. Meanwhile, beat together the oil and egg yolks. Pour the eggs into the flour mixture and blend until fully incorporated. Slowly stir in enough of the remaining 2 to 2 1/2 cups flour until the dough comes together and is soft but not sticky. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth.
  4. Place the kneaded dough in a lightly oiled bowl and cover. Allow to rise until doubled in size, about 1 hour.
  5. Grease or line a baking sheet with parchment paper. After the dough has risen, punch it down and divide into 8 even-size pieces. In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter. In the center of each piece of dough, place 1tablespoon of the cheddar cheese, 2 tablespoons diced jalapeño , and 1 half of a sausage. Fold one side of the dough over the other and roll, then seal by pinching on all sides. Place on the baking sheet 1 inch apart, seam side down. Cover and allow to rise for 45 more minutes.

  6. Melt the remaining 4 tablespoons of butter. Brush the tops of the klobasneks with half the melted butter. Top with a pickled jalapeño and a sprinkle of cheese. Bake, uncovered, for 15 to 18 minutes, or until lightly browned.

Kolache dough adapted from Epicurious.com

King Cake With Praline Glaze and Cream Cheese + Happy Mardi Gras

Mardi-Gras-King-Cake-Beyond-The-Bayou-Blog-9.jpg

It's that time of year, Mardi Gras y'all!

Now is the time you see endless King Cakes taking over the grocery stores. Purple, green and gold everywhere around the city and surrounding cities. This Mardi Gras King Cake has a delicious praline glaze and is stuffed with cream cheese. Did y'all even know that King Cake is not actually a cake? Its really a bread-like-cinnamon-rolly-delciousness going on.

I remember Mardi Gras being a time of joy and absolute FUN. Even though it has been years since I've been back home during the festival season--yeah I know, long overdue--but I will never forget the energy of the city. If you have never been, you need to experience Mardi Gras at least once!

The inspiration of this King Cake came from pastry chef Lisa Marie White from her famed Domenica King Cake. The brioche dough is rolled with a cinnamon sugar sprinkled with orange zest and then a mascarpone cheese filling that is sweetened with just a little powdered sugar. Once baked, a praline glaze is poured over it and also your regular icing glaze.

I decided to not cut the cake in half and stuff it but just roll the cream cheese filling into the dough. It still came out delicious! Never would I have thought I would be making King Cake, but soooo glad I did!

Happy Carnival Season!

King Cake With Praline Glaze & Cream Cheese

  • 1 cup firmly packed dark brown
 sugar
  • 1 cup butter (softened)
  • 4 teaspoons ground cinnamon (divided)
  • 1½ teaspoons orange zest (divided)
  • 1 cup warm whole milk (about 95°)
  • ½ cup sugar
  • 2 tablespoons dry yeast
  • 3¾ cups all-purpose flour (divided, plus more for kneading)
  • 1 cup butter (melted)
  • 5 large egg yolks (beaten)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • purple green and gold decorative sugars

Cream Cheese Filling

  • 1 8 oz package of cream cheese
  • 1 8oz container of mascarpone cheese
  • 1 egg yolk
  • a pinch of kosher salt
  • 1/8 teaspoon lemon zest
  • 1 cup of powdered sugar

Praline Glaze

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 2 tablespoons molasses
  • 1 tablespoon corn syrup

Icing Glaze

  • 1 cup powdered sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Cream Cheese Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese add mascarpone and beat until smooth. Scrape down sides once again. Add salt and sugar, and mix until combined. Place in a piping bag and refrigerate until chilled. 

Praline Glaze

  1. In a medium saucepan over medium heat, combine brown sugar and butter. Cook until the sugar is melted and mixture is bubbly, making sure to not stir too much. Slowly add cream, and whisk until thoroughly combined. Be careful, mixture may splatter. Whisk in corn syrup and molasses. When mixture is ready, it will have a velvet sheen. Keep warm until using.

Icing Glaze

  1. Mix all ingredients together until smooth. 

King Cake

  1. In the bowl of a stand mixer fitted with the paddle attachment, add brown sugar, butter, 1 teaspoon cinnamon, and ½ teaspoon orange zest. Beat until combined, and set aside.

  2. In a large bowl, place warm milk; 
add sugar, yeast, and a heaping tablespoon of flour, and whisk until sugar and yeast are dissolved. Let stand until foamy. Whisk in the melted butter, eggs, vanilla, and remaining 1 teaspoon orange zest.
  3. In a separate large bowl, combine nutmeg, remaining flour, and remaining 3 teaspoons cinnamon; fold flour mixture into the milk mixture with a large rubber spatula. After the dough comes together and pulls away from the sides of the bowl, shape it into a large ball. Knead dough on a well-floured surface until it is smooth and elastic, about 15 minutes.
  4. Return dough to bowl, and cover with plastic wrap; set aside in a draft-free place until dough doubles in size, about 1 ½ hours. Punch dough down, and roll dough out to a ¼-inch thick rectangle (about 20x12-inches). Lightly spread with reserved brown sugar mixture. On one end, pipe the cream cheese mixture starting 1/3 from the top of one end all the way down stopping 1/3 from the end. 

  5. Roll up long side of dough as tightly as possible, like a cinnamon roll, and pinch ends closed. Shape it into an oval shape, and tuck the ends under each other. Line a rimmed baking sheet with parchment paper, and spray lightly with cooking spray. Place dough on prepared baking sheet, and let rise until doubled in size, 30 to 45 minutes.
  6. Preheat oven to 375°. Bake 
until cake is golden brown, about 
30 minutes. Let cool for about 
30 minutes. While cake is baking, prepare the Praline Glaze

  7. Let cake cool and drizzle some parts with the praline glaze and others with the icing glaze. Sprinkle with decorative sugars and enjoy with a cup of coffee!

This recipe is adapted from Louisiana Cookin Magazine.

Flatbread With Dates, Manchego & Crispy Prosciutto

Flatbread-with-dates-and-prosciutto-beyondthebayoublog.com-5-e1488765002263.jpg

Flatbread with dates and prosciutto-beyondthebayoublog.com-9-2 Okay, so last week was all about the Golden Milk Ice Cream With Cardamon Spiced Meringue, this week, a savory flatbread with sliced dates, Manchego cheese, balsamic onions and crispy prosciutto

Yes, crispy prosciutto! Which I must say is pretty addictive. The fatty pork and even more concentrated saltiness was the perfect pairing for the sweet dates and tangy sweet balsamic onions. This is a recipe you don't want to miss.

Flatbread with dates and prosciutto-beyondthebayoublog.com-9-2

For the flatbread recipe, I decided to go with a focaccia dough. It is different from the one I posted a while back, which you can find here. I'm all about trying new recipes and love to tweak! This recipe comes from Chef Suzanne Goin who owns a slew of restaurants out in Los Angeles. I own her cookbook Sunday Suppers At Lucques and love her approach to seasonal cooking.

Flatbread with dates and prosciutto-beyondthebayoublog.com-9-2

This dough recipe called for barley malt syrup, which I did not have, but subbed it with some cane syrup. Honey or maple syrup can be used as well.

Flatbread with dates and prosciutto-beyondthebayoublog.com-9-2

This recipe came to light when I was contemplating on what to enter for Food52's recipe contest for your best savory recipe with dates. Their contest has been MIA but finally came back! Yay! I love the challenge and wanted to do something, not in the norm, such as stuffing or wrapping them with salty porky goodness.

Flatbread with dates and prosciutto-beyondthebayoublog.com-9-2

Dates are extremely sweet, especially if roasted, the sugars get even more concentrated, so I really wanted items that would balance and jell well. That is when I decided to crisp up the prosciutto and fry it up a bit and adding the tangy sweet balsamic onions. For the manchego, I picked a 3 month aged, so that it would melt quicker. A piece of this flatbread is the perfect bit, creamy cheese, tangy balsamic onions, crispy salty prosciutto, sweet dates and to top it off, fresh earthy rosemary!

Flatbread with dates and prosciutto-beyondthebayoublog.com-9-2

I hope y'all enjoy it as much as I did!

Flatbread With Dates, Manchego & Crispy Prosciutto

Flatbread Dough

  • 1 cup warm water (around 105 degrees)
  • 1 packet active yeast
  • 3 cups bread flour (all-purpose flour can be substituted)
  • 1/2 cup all-purpose flour
  • 1 teaspoon cane syrup or maple syrup
  • 1 1/2 teaspoon olive oil
  • 1 teaspoon kosher salt

Balsamic Onions

  • 1 cup onions, julienned
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • freshly cracked black pepper, a few cracks

Toppings

  • 6 Medjool dates, slivered
  • 3 sprigs fresh rosemary, chopped
  • 4 oz prosciutto, thinly sliced
  1. Mix the flours together and place aside. In the bowl of a stand mixer, add the water, salt, syrup, olive oil, and yeast. Whisk ingredients and let sit for 2-3 minutes. Add the flour mixture and with the paddle attachment attached, mix the ingredients until they come together into a ball. Swap out the paddle attachment for the dough hook and continue to mix on low speed until the dough comes together, about 7 minutes. If dough is dry, add up to 4 tablespoons of water.
  2. Increase the speed to medium-low and continue to mix until the dough is smooth and clears the sides of the bowl. If dough is too tacky, sprinkle with a little more flour.
  3. Grease a large bowl with some olive oil. Remove dough from mixer bowl and shape into a round, then place into the oiled bowl. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.
  4. Remove plastic wrap and punch down the dough. Place dough onto a cutting board and with a knife or bench knife divide into 2 equal pieces. Shape into a ball and set onto a rimmed baking sheet and cover with a damp towel. Let dough rise at room temperature until it doubles, around 1 1/2 hours.
  5. While dough is rising, cook prosciutto in a lightly oiled skillet over medium heat until lightly browned and crispy. Place aside.
  6. Preheat oven to 450 degrees. On a lightly floured surface, roll each of the dough balls out to about 1/8th inch thick circle or rectangle. Place on a sheet pan or pizza stone, drizzle with olive oil and par bake until golden, 10 to 15 minutes.
  7. After bread has par-baked, remove from oven and divide toppings amongst the two. Add the manchego cheese, dates, balsamic onions, pepper flakes, rosemary, prosciutto and sprinkle a little more cheese on top. Return to oven and bake until cheese has melted. Sprinkle a pinch of kosher salt, a few cracks of fresh black pepper and fresh rosemary at the end.

Drop Biscuits With Rosemary & Cream Cheese

Drop Biscuits Recipe-beyondthebayoublog.com I have made biscuits probably four times in my life and this is the first for drop biscuits. Baking and measuring is not really something I'm used to doing. But, I'm having fun learning and getting out of my comfort zone! Recently I was over by a friend of mine, who happens to be an amazing cook and baker, so I had to ask the question--what is with all these biscuit recipes?? Angel biscuits. Drop biscuits. Buttermilk biscuits. I had no clue where to begin but the only way you would know is to buy a bunch of flour, butter, buttermilk, and experiment.

Drop Biscuits Recipe-beyondthebayoublog.com

Recently I made some extremely tasty bbq shrimp and knew I needed some type of bread vessel to soak up all the buttery greatness, so drop biscuits won and was a great choice!

I love savory food and did not want just a plain biscuit, so I opted to throw in some chopped fresh rosemary and cream cheese. I used the Cooks Illustrated recipe for drop biscuits and it was stupid easy! Blown away by the trick of melting butter and then adding it into cold buttermilk! Wow. They are alway on point with their recipes and are a great resource for anyone looking learn more about cooking and technique. What are y'all favorite biscuit recipes? Would love to find some more to try out!

Drop Biscuits Recipe-beyondthebayoublog.com

Drop Biscuits With Rosemary & Cream Cheese

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 1/2 teaspoon salt
  • 2 tablespoons fresh rosemary, chopped
  • 8 tablespoons butter, melted (reserve 2 tablespoons for brushing)
  • 1 cup buttermilk
  • 2 ounces cream cheese, chilled and cut up into small pieces (2 ounces or 4 tablespoons)
  1. Preheat oven to 425 degrees.

  2. In a bowl, combine all-purpose flour, baking powder, baking soda, sugar, salt, and rosemary. Mix well and place aside. 

  3. Combine melted butter and buttermilk together. Small clumps should form.

  4. Fold buttermilk mixture and diced cream cheese into the flour. Once incorporated, the dough should pull away from the sides of the bowl. 

  5. Using a large spoon or a 1/2 inch scoop, place batter onto a baking sheet spacing apart roughly  1 1/2 inches. Brush with remaining 2 tablespoons of butter.Bake for 12-14 minutes until golden brown.