136 THE ART OF HOME COOKINGFROM THE lAND 137Spinach, Onion, and Cheese TartBy the strictest definition, a pie with only a bottom crust is a tart. Janet Clarkson writes in her book, Pie: A Global History, of the lively debate in the 1920s in which “the Oxford English Dictionary, the erudite nineteenth century readers of The Times, and the Supreme Court of the United States fail(ed) to reach consensus on the ques-tion, ‘What, exactly, is a pie?’” Since they couldn’t decide, go ahead and call this sim-ple dish by whichever name you prefer.INGREDIENTS 1/2 recipe Art of the Pie Dough (see page 103) or store-bought dough2 tablespoons (30 g) butter 1 large onion, thinly sliced1/2 teaspoon salt 1 bunch spinach, trimmed of stems, washed and patted dry2 large eggs11/2 cups (350 ml) half and half, or a combination of half milk and half heavy cream2 tablespoons Dijon mustard 1/2 cup (60 g) crumbled goat cheese, or grated Swiss cheese1 tablespoon chopped pickled red peppers in oilPROCEDURE1. Pre-bake a crust in a tart pan and set aside. See directions on how to proceed on page 103. 2. Preheat the oven to 375°F (190°C). 3. In a medium-size skillet, melt the butter over medium-low heat. Add the onions and salt, and cook for about 5 minutes. Add the spinach a handful at a time. Stir it around in the pan until it is wilted and soft. Set aside. 4. Break the eggs into a medium-size bowl, and fork beat or whisk. Add half and half mixture, and mustard, and whisk again. 5. Lay the spinach and onion evenly on the bottom of the partially baked tart shell, sprinkle the cheese on top, and pour the egg mix-ture over. 6. Bake in the preheated oven for 35 to 40 minutes. Let cool for 5 minutes and then serve.CONTINUED5thPassPages_HomeCooking.indd 136-1375/30/18 12:05 PM136 THE ART OF HOME COOKINGFROM THE lAND 137Spinach, Onion, and Cheese TartBy the strictest definition, a pie with only a bottom crust is a tart. Janet Clarkson writes in her book, Pie: A Global History, of the lively debate in the 1920s in which “the Oxford English Dictionary, the erudite nineteenth century readers of The Times, and the Supreme Court of the United States fail(ed) to reach consensus on the ques-tion, ‘What, exactly, is a pie?’” Since they couldn’t decide, go ahead and call this sim-ple dish by whichever name you prefer.INGREDIENTS 1/2 recipe Art of the Pie Dough (see page 103) or store-bought dough2 tablespoons (30 g) butter 1 large onion, thinly sliced1/2 teaspoon salt 1 bunch spinach, trimmed of stems, washed and patted dry2 large eggs11/2 cups (350 ml) half and half, or a combination of half milk and half heavy cream2 tablespoons Dijon mustard 1/2 cup (60 g) crumbled goat cheese, or grated Swiss cheese1 tablespoon chopped pickled red peppers in oilPROCEDURE1. Pre-bake a crust in a tart pan and set aside. See directions on how to proceed on page 103. 2. Preheat the oven to 375°F (190°C). 3. In a medium-size skillet, melt the butter over medium-low heat. Add the onions and salt, and cook for about 5 minutes. Add the spinach a handful at a time. Stir it around in the pan until it is wilted and soft. Set aside. 4. Break the eggs into a medium-size bowl, and fork beat or whisk. Add half and half mixture, and mustard, and whisk again. 5. Lay the spinach and onion evenly on the bottom of the partially baked tart shell, sprinkle the cheese on top, and pour the egg mix-ture over. 6. Bake in the preheated oven for 35 to 40 minutes. Let cool for 5 minutes and then serve.CONTINUED5thPassPages_HomeCooking.indd 136-1375/30/18 12:05 PM236 THE ART OF HOME COOKINGSUppER TIME 237Steamed Manila Clams with Garlic A delicious meal with Manila clams can be on the table in a jiffy. For a hungry crowd, cook up a package of pasta, and pour the clams, with their shells and juice, right over the top.SERVES 4 TO 6 INGREDIENTS 2 tablespoons (30 g) butter 2 tablespoons (30 ml) olive oil 6 cloves garlic, minced4 to 5 pounds (1.8 to 2.25 kg) Manila Clams, rinsed well 1 cup white wine or vermouth (optional)1 scallion, greens only, thinly sliced, for garnishSlices of rustic Italian bread, for servingPROCEDURE1. In a large pan with a fitted lid, heat the butter and olive oil over medium heat. 2. Add the garlic and let brown lightly. Stir as you cook it so it doesn’t burn. 3. Add rinsed clams and optional wine or vermouth. Stir to mix, and cover tightly. 4. Turn the heat up to high, bring to boil, and cook. Lift the lid after 5 minutes to see if the shells have opened. Return the lid and con-tinue cooking until the majority of shells are open. 5. Sprinkle scallions on top, cover, and cook for another minute. 6. Serve with crusty bread to sop up the delicious juice.Note Be sure to buy clams that are tightly shut. Discard any that are open, dry looking, and do not smell fresh. 5thPassPages_HomeCooking.indd 236-2375/30/18 12:11 PM236 THE ART OF HOME COOKINGSUppER TIME 237Steamed Manila Clams with Garlic A delicious meal with Manila clams can be on the table in a jiffy. For a hungry crowd, cook up a package of pasta, and pour the clams, with their shells and juice, right over the top.SERVES 4 TO 6 INGREDIENTS 2 tablespoons (30 g) butter 2 tablespoons (30 ml) olive oil 6 cloves garlic, minced4 to 5 pounds (1.8 to 2.25 kg) Manila Clams, rinsed well 1 cup white wine or vermouth (optional)1 scallion, greens only, thinly sliced, for garnishSlices of rustic Italian bread, for servingPROCEDURE1. In a large pan with a fitted lid, heat the butter and olive oil over medium heat. 2. Add the garlic and let brown lightly. Stir as you cook it so it doesn’t burn. 3. Add rinsed clams and optional wine or vermouth. Stir to mix, and cover tightly. 4. Turn the heat up to high, bring to boil, and cook. Lift the lid after 5 minutes to see if the shells have opened. Return the lid and con-tinue cooking until the majority of shells are open. 5. Sprinkle scallions on top, cover, and cook for another minute. 6. Serve with crusty bread to sop up the delicious juice.Note Be sure to buy clams that are tightly shut. Discard any that are open, dry looking, and do not smell fresh. 5thPassPages_HomeCooking.indd 236-2375/30/18 12:11 PM94 THE ART OF HOME COOKINGSHORT AND SwEET TREATS 95Tiny Chocolate ChippersThe smaller these cookies are, the more popular they are—at least in my house. Once, when I placed a mounded-up bowlful of them on the table, directly in front of a friend, she said that they were as addicting as potato chips. You can make their size larger by placing teaspoons of dough onto the cookie sheet, but if you have the time, do try making them the half-teaspoon size. MAKES ABOUT 11 DOZEN 13/4-INCH (4.5-CM) COOKIES INGREDIENTS 1 cup (225 g) butter, room temperature 3/4 cup (165 g) brown sugar, packed 3/4 cup (150 g) granulated sugar 2 large eggs1 teaspoon vanilla extract1/2 teaspoon salt 21/4 cups (328 g) unbleached all-purpose flour 1/2 teaspoon baking soda 2 cups (350 g) mini-chocolate chips PROCEDURE1. Preheat oven to 375°F (190°C). 2. In a large bowl, cream butter and sugars until light and fluffy. A stand mixer is fine to use, too. 3. Add eggs, vanilla, and salt, and mix well. Scrape down the bowl once with a spatula to incorporate all the batter, and mix a bit more.4. In a medium-small bowl, mix together the flour and baking soda with a fork or a whisk.5. Add the dry mixture to the wet mixture, and mix until combined. 6. Stir in the mini-chocolate chips until they are evenly distributed. 7. Fill a 1/2 teaspoon measuring spoon with dough, and push it off with your finger or a spoon onto greased or parchment-lined cookie sheets. For larger cookies, use a teaspoon of dough. Leave about 11/2 inches (3 to 4 cm) between the cookies. 8. Bake in the preheated oven for about 9 minutes. They are done when they are golden brown around the edges.9. Remove from oven. Let cool for a minute. With a spatula, remove the cookies from the pan and place on a cooling rack. If you are using parchment paper, you can carefully slide the entire sheet of parchment paper with cookies on top to a cooling rack.5thPassPages_HomeCooking.indd 94-955/30/18 12:02 PM94 THE ART OF HOME COOKINGSHORT AND SwEET TREATS 95Tiny Chocolate ChippersThe smaller these cookies are, the more popular they are—at least in my house. Once, when I placed a mounded-up bowlful of them on the table, directly in front of a friend, she said that they were as addicting as potato chips. You can make their size larger by placing teaspoons of dough onto the cookie sheet, but if you have the time, do try making them the half-teaspoon size. MAKES ABOUT 11 DOZEN 13/4-INCH (4.5-CM) COOKIES INGREDIENTS 1 cup (225 g) butter, room temperature 3/4 cup (165 g) brown sugar, packed 3/4 cup (150 g) granulated sugar 2 large eggs1 teaspoon vanilla extract1/2 teaspoon salt 21/4 cups (328 g) unbleached all-purpose flour 1/2 teaspoon baking soda 2 cups (350 g) mini-chocolate chips PROCEDURE1. Preheat oven to 375°F (190°C). 2. In a large bowl, cream butter and sugars until light and fluffy. A stand mixer is fine to use, too. 3. Add eggs, vanilla, and salt, and mix well. Scrape down the bowl once with a spatula to incorporate all the batter, and mix a bit more.4. In a medium-small bowl, mix together the flour and baking soda with a fork or a whisk.5. Add the dry mixture to the wet mixture, and mix until combined. 6. Stir in the mini-chocolate chips until they are evenly distributed. 7. Fill a 1/2 teaspoon measuring spoon with dough, and push it off with your finger or a spoon onto greased or parchment-lined cookie sheets. For larger cookies, use a teaspoon of dough. Leave about 11/2 inches (3 to 4 cm) between the cookies. 8. Bake in the preheated oven for about 9 minutes. They are done when they are golden brown around the edges.9. Remove from oven. Let cool for a minute. With a spatula, remove the cookies from the pan and place on a cooling rack. If you are using parchment paper, you can carefully slide the entire sheet of parchment paper with cookies on top to a cooling rack.5thPassPages_HomeCooking.indd 94-955/30/18 12:02 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >