SHOW & RECIPE FOR AUG. 18

HOUSTON’S CURIOUS GEORGES
Among Houston chefs, few are as respected across the board as Georges Guy. In a host of different ventures over the years, Georges and his wife Monique have been the traditional French restaurant couple in France – except they’ve done it in America. They made Chez Georges a haven for diners who wanted a hand-picked, hand-cooked meal they way they might get in the Old Country, while also creating Bistro Provence. Now in what they keep calling “retirement,” Georges and Monique are doing great things with food and wine on lower Westheimer in the charming old house that long was home to Aldo’s. As the French love to say, vive la difference!

DANIEL IN THE LION’S DEN
To read each of Daniel Silva’s thrilling novels, the lion’s den is where he seems to keep putting himself – right along with his fictional hero, Israeli agent (and brilliant Italian art restorer!) Gabriel Allon. Though Allon became an agent and assassin against his will, after the Munich Olympic massacre of 1972, even that original verve has changed to something verging on troubled sadness. But the world (and western Europe in particular) just might need Allon more than ever. We caught up with Silva recently at Houston’s Murder by the Book to talk about his breathless new novel, “The Secret Servant.”

GETTING PONTIUS ABOUT PILATES
After a summer traveling around Europe and eating and drinking way too much – OK, I was taping radio segments too, thus I never called it “vacation” – I felt the need to turn to our finest fitness friend, Melody Morton. As the owner and inspiration of The Good Space Pilates and Yoga Studio on Woodway, Melody has the unenviable task of fixing me after my many, many excesses. We talk to Melody in the studio about what pain and suffering she has in mind for me: all for my own good, naturally. And if anybody can get me moving, it’s Melody Morton!

This Week’s Delicious Mischief Recipe…
TARTA DE SANTIAGO

We recently returned from the region called Galicia in northwest Spain, docking in tuna-crazed Vigo for a trip inland to the medieval pilgrimage destination Santiago de Compostella. This lovely almost tart is will always remind us of this lush, spiritual place with its soaring cathedral spires.

Pastry shell:
1 cup flour
½ cup sugar
½ stick butter softened
1 whole egg
2 drops vanilla extract
Extra butter for a loose-bottomed fluted tart pan

Filling:
4 whole eggs
2 ½ cups finely ground almonds
1 ¼ cups sugar
Pinch ground cinnamon
Zest from one lemon

Preheat the oven to 375°. Sift the flour on to a work surface and make a well in the center, add the sugar, egg, vanilla extract and butter, knead to make smooth dough. Wrap in wax paper and set aside for ½ hour. To prepare the filling, beat together the eggs, lemon zest and sugar until creamy. Fold in the ground almonds, and cinnamon. With a wooden spoon beat the filling until all the ingredients are well mixed together. Roll out the pastry on a floured surface and line the pie tart with the pastry dough, prick it all over with a fork and spoon the filling on top. Bake in the middle shelf in the oven for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and dust with confectioners sugar before serving. Yield: 1 9-inch tart.