9.21.2014

Corn, Spring Onion and Ricotta Tart


A lovely meatless dish....and you can serve it hot or cold. The polenta crust has a nice crunch to it and the sweetness of the corn is balanced by the scallions. Each mouthful has a creamy texture from the ricotta. Lots of flavors going on here and not only does it make a pretty presentation, but is simple to make. Your entire family will love it.

Corn, Spring Onion and Ricotta Tart

By Jade Donohoo, Eat This My Friend via Food 52


Ingredients for the tart shell:
1 cup flour, sifted
3/4 cup uncooked polenta
1/2 cup butter, cold, plus extra for greasing
egg
pinch sea salt
tablespoon ice water

Ingredients for the filling:
ears of corn
eggs
3 scallions, thinly sliced
Scant 1/2 cup fresh ricotta
1/4 cup heavy cream
few big pinches of salt
Freshly-ground pepper

Method:
Place flour, polenta, butter, and salt into a food processor and pulse until the butter is combined. Add the egg and iced water. Pulse until the mixture comes together. Turn dough out onto a lightly-floured bench and knead for a minute. Form the dough into a ball and cover with cling film. Refrigerate for 30 minutes. 
Preheat oven to 395°F. 
Remove pastry from fridge and roll out until you have a circular shape thick and wide enough to fit in a large flan tin. 
Grease a flan tin with butter and lay the pastry over the top. (It will not hold together very well, that's OK, you can fix it later) Press the pastry in the pan and up the sides in with your fingers. Keep the leftover pastry in case you need to patch up any holes. 
Place foil over the top and fill it with dried beans or pastry weights. Place in the oven to bake for about 20 minutes. 
While the pastry is baking, remove the kernels from the corn cobs. Place the 4 eggs, cream, salt, and corn kernels into the food processor (no need to wash it after making the pastry!) and pulse briefly until combined. Stir in the thinly sliced spring onions. When the pastry is baked, remove the weights and pour in the corn mixture. Break the ricotta up into small chunks and dot it evenly around the mixture. Place it back into the oven and bake until set, about 20 minutes. Grind over some freshly-cracked pepper before serving.



9.17.2014

Vermont Apple Slab Pie


Absolutely the perfect fall dessert! And while this was made in an 8 inch square pan, you could make this stretch to 16 servings if you cut the squares small enough. Which is why slab pies were invented, I should think, plus the ease of eating....sort of like a hand pie.
I really lobbed on the frosting. (As my father used to say when cutting into his birthday cake: is there cake under all this frosting?) The pie itself isn't all that sweet, but I found myself scraping off some of the frosting when I tried a square, so be more prudent than I was when slathering it on. Wouldn't this be fabulous for tailgating at a football game? No fuss, no muss.
Love the maple syrup in the frosting. I remember as a kid tapping a maple tree (and hanging a pail on it) to get the sap and eventually make syrup for a science class. Does anybody teach this anymore?


Vermont Apple Slab Pie
From Kate at Framed Cooks


Ingredients:
2 refrigerated uncooked pie crusts
4 cups apples, peeled, cored and sliced (about 4-5 apples)
1/2 cup crushed cornflakes (I used plain bread crumbs)
1/3 cup sugar
1 teaspoon cinnamon
3/4 cup confectioner's sugar
1/3 cup maple syrup

Method:
Preheat oven to 375
Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides. Cooks note: The non stick foil is all well and good, but I found it still stuck in places. Next time I'll spray the foil with Pam as well.
Cut the piecrust dough into rough 9x9 inch squares. Place the first square in the baking dish, pressing the edges a little ways up the sides.
Scatter the cereal over the dough. Refrigerate while you prepare the apples. 
Put the slices apples in a layer on top of the dough.
Stir the cinnamon into the sugar and then pour the cinnamon sugar evenly over the apples.
Top with the second crust and press the edges down towards the bottom crust. They don't have to be sealed. Cut a few steam slices in the top crust and bake until golden, 50-60 minutes.
Cool in the pan for about ten minutes and then carefully remove from the pan, using the foil edges as handles. Cool on a rack in the foil until completely cool. 

When the pie is cool, make the glaze by mixing the maple syrup into the powdered sugar. If it is too thick add a little more syrup.
Carefully transfer the pie from the foil to a serving plate (I use two big spatulas for this) and then drizzle the glaze over the top. 



9.14.2014

Mushroom Bruschetta


Everyone loves to see a plate of bruschetta passed around and there are so many delicious mixtures you can pile on top of those crusty pieces.  Blogger friend Susan from Savoring Time in the Kitchen recently posted a tomato and gouda bruschetta and they looked bright, summery and delicious.
As for me....give me mushrooms! Can't help it, I love 'em. I didn't find any morels this time, dried or otherwise, (darn it) but used shiitakes and some other wild mushrooms available at the market. The recipe calls for dried herbs, but I always use fresh.

As I recall, this recipe was originally from some Food Network show, but I've been making it so long I can't remember whose. 

Mushroom Bruschetta


Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons onion, minced
2 cups mixed mushrooms, chopped
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried basil or 1 tablespoon fresh
Some shaves of Parmesan
Salt
Pepper
Balsamic or red wine vinegar

1 baguette

Method:


In skillet heat olive oil. Cook onion until golden, add the garlic for the last minute or so. Add mushrooms, thyme, basil, salt and pepper. Add a splash of vinegar. Cook until mushrooms begin to wilt. Top baguette slices with mushrooms and then finish off with some shaved Parmesan and serve.

Toasting bruschetta:
Preheat oven to 425. Slice a baguette at an angle. Brush one side lightly with olive oil and bake for 10 minutes or until toasted.



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