Video Time: Ladies Brunch

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I love getting together for brunch. Unfortunately, on the days I brunch, I usually do little else. Luckily, I don't brunch often. At least not with other people. On this particular afternoon, I invited my favorite former coworkers for an end-of-summer brunch featuring Bloody Mary's, watermelon gazpacho and an herbed tomato tart. This tart, is a must make. Find some cherry tomatoes this weekend, and get to it. You won't be disappointed.

Filming this video was interesting, and I learned many things, the most important being -- cooking on camera can be pretty boring, and it's not a bad idea to have some sort of a script. Maybe next video, if there is a next video, we'll get things down better, and I can learn some make-up tricks to get my huge eyes to look LESS huge. 

I want to thank the lovely ladies who were a good sport and didn't mind being greeted by a camera man. A thank you also goes out to to my camera man, director and editor, Mr. Rule, for squeezing me into his increasingly busy schedule. And how could I forget the husband and his creepy lurking? I think you'll agree, that despite being dirty and unshowered throughout most of the filming, he still shines, just like in the first video.

Watermelon Gazpacho
adapted from www.kp.org 
Serves 4
6 cups watermelon, black seeds removed
5 big tomatoes, quartered
2 tbsps smoked paprika
3 cloves garlic, peeled
1/2 cup whole almonds, toasted 
3 tablespoons balsamic vinegar
2 teaspoon minced chipotle in adobo sauce
Kosher salt to taste
crumbled feta
cucumber, finely diced
1) Stuff your blender with ingredients up to about 2/3 full and blend until very smooth. Do this again with the rest of the ingredients. Taste and adjust. Chill for at least 30 minutes. Garnish each bowl of gazpacho with feta and cucumber.
Herbed Tomato Tart
2  9" x 11" sheets frozen puff pastry, thawed and chilled
1⁄2 cup grated Parmesan cheese
4 tbsp. extra-virgin olive oil
12 anchovy filets in oil, drained 
and finely chopped 
3 lbs. cherry or grape tomatoes
Kosher salt and freshly ground black pepper, 
   to taste
1⁄4 cup finely chopped flat-leaf parsley
2 tbsp. finely chopped fresh chives
2 tbsp. finely chopped fresh oregano
Freshly grated nutmeg
1)  Heat oven to 375°. Fit pastry sheets side by side into a parchment paper–lined 13" x 17 3⁄4" rimmed baking pan, pressing pastry against bottom and sides. Trim inner edges of pastry sheets so that they form a seam in center; trim pastry hanging over sides of pan. Prick bottom of pastry with a fork. Line bottom and sides of pastry with parchment paper and fill with dried beans. Bake until edges of tart are golden, 25 minutes. Remove beans and parchment paper, sprinkle Parmesan over tart shell, and bake until cheese is melted and tart shell is golden all over, 15–20 minutes. Transfer to a rack; let cool.
2) Heat oven to broil and arrange a rack 4" from heating element. In a large bowl, mix together oil and anchovies; add tomatoes and season with salt and pepper. Toss to coat. Transfer tomato mixture to a rimmed baking sheet and broil, shaking pan once or twice, until tomatoes blister, 12–14 minutes. Let cool slightly. Use a slotted spoon to transfer the tomato mixture to the prepared tart shell; distribute tomatoes evenly.
3) Increase oven heat to 425°. In a medium bowl, combine the parsley, chives, oregano, and nutmeg; sprinkle herb mixture evenly over the tomatoes. Return tart to oven and bake until hot, about 15 minutes. Let tart cool slightly before serving.

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