Fresh Tart

Has nippy weather hit your neighborhood yet? OnSugar blog Fresh Tart welcomes the first day of Fall with a sherry- and thyme-braised pot roast.

OK, I gave in, but just a teeny tiny bit. I'm still grilling, but I was so chilly last night and today that somehow a chuck roast found its way into my grocery cart and lo, a pot roast was born. We need some braising birth control around here stat — aka sunshine! warmth! — or I'm going completely over to the dark side of soups, stews, and all things slow-roasted.

In September.

This can't happen.

See the three keys to a perfect pot roast — and her recipe — when you read more.

We're not the only berry-obsessed ones. Here, OnSugar blog Fresh Tart uses the berry best of Summer's bounty to bake a crumble that's bursting at the seams with flavor.

Every time I go to the farmer's market, I come home with more berries — yesterday I found strawberries still poking around, and raspberries and blueberries out in force.

Man do I love this time of year!

To see how she makes the most of the season's fruit, read on.

Here, OnSugar blog Fresh Tart shows us that grilled steaks are absolutely delicious when topped with a simple herb butter.

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine.  May I suggest adding a pat of herb butter to your grilled steaks?  The butter melts over the hot beef, of course, pooling with the steak's juices to create an obscenely addictive sauce.  It's a classic bistro presentation, alongside pommes frites, and is so delicious that you'll soon be adding pats to everything.  Grilled fish, boiled new potatoes, sauteed mushrooms, crusty bread...on and on, all improved by that gorgeous green butter. Simple. Divine. Mon Dieu.

Get her luxurious recipe after the break.

Below, OnSugar blog Fresh Tart makes the most of leftover pate brisee — and the end of the season's apples and pears — by rolling out a rustic galette.

You can thank the asparagus & leek tart for this treat.  The original pie crust (pate brisee) recipe makes two crusts (I halved it for the posted recipe), so I had extra dough sitting in the fridge.  I brushed over it a couple of times, thinking I'd probably make another quiche and freeze it.  But then I noticed my fruit bowl, holding two very ripe pears, and two dusky apples, and well...a tart was born.

See how her dessert comes together when you read more.

Here, OnSugar blog Fresh Tart teaches us how to make simply delicious cream biscuits.I'm serious - I've made buttermilk biscuits a few times and while they're not difficult, they require...buttermilk...which I don't consistently have in my fridge. They also require cutting cold butter into flour, which again is not difficult, but is just fussy enough to prevent me from whipping them up on some random Sunday morning. Which is probably a good thing, given that biscuits are neither particularly nutritious nor light.

But whatever, I'm not going to make them every day, or even every week, and despite hailing from the not-South, I love biscuits, oh my goodness do I love them. Forget honey and jam, I don't need them sweet (although they're lovely that way), I crave them with eggs or sausage or bacon, oh yeah. Rib-stickin', with hot black coffee, ready to work on the ranch. Or to grab my camera, take a few pictures, sit down, and write about it all.

Learn more about her ridiculously easy Southern treat, which doesn't require buttermilk, after the jump.