This was one of our favorite vegetable dishes last summer.
Portabello Mushrooms stuffed with Artichokes, Leeks and Pinenuts.
||Portabello mushrooms, gilled and stems chopped and reserved
||Leeks, white and green parts sliced, thouroughly washed and drained
||Dry white wine
||Artichoke hearts, drained, rinsed and chopped
||Panko bread crumbs
||Pinenuts, lightly toasted and rough chopped
||Fresh thyme leaves
||Salt and freshly ground black pepper to taste
||Preheat oven to 375 F.
||Brush prepared mushroom caps generously with olive oil & season with salt & pepper.Place on baking sheet and roast gill-side up until tender for about 15 minutes. Set aside.
||In a large saute pan, over medium high heat, coat pan with olive oil. Cook reserved mushroom pieces until soft. Add leeks and cook until tender. Add garlic & white wine. Cook until wine is almost dry.
||Stir in the artichoke hearts, bread crumbs, pine nuts & 1Tblsp of the thyme leaves. Season with salt & pepper. If the filling is too dry to hold together, add an additonal Tblsp of olive oil or water.
||Spoon 1/2 Cup of the stuffing into each mushroom cap. Place on lightly oiled sheet pan and bake until hot, about 15 minutes.
||Garnish with remaining thyme leaves.
1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
tablespoons (3/4 stick) unsalted butter
1 1/4 cups unbleached all
3/4 cup powdered sugar
1/4 teaspoon coarse kosher
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg
2 tablespoons sugar
tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2
3/4 pounds), peeled, quartered, cored
For caramel sauce:
cream, and butter to boil in heavy medium saucepan over medium-high heat,
whisking constantly until sugar dissolves. Boil until caramel thickens enough to
coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill.
Whisk over low heat until warm before using.
Blend flour, powdered
sugar, and salt in processor. Add butter and blend until coarse meal forms. Add
egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into
disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep
Whisk first 4 ingredients in large bowl to
blend. Add apples and toss until evenly coated.
Preheat oven to 375°F.
Roll out dough on lightly floured surface to 13-inch round. Transfer to
9-inch-diameter tart pan with removable bottom. Cut overhang even with top of
pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange
apple quarters, cut side down, in circle around outer edge of pan, fitting
snugly. Cut remaining apple quarters lengthwise in half; stand in center of
tart, fitting snugly.
Bake tart until apples are tender, about 1 hour 15
minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to
room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with
sauce. Serve, passing remaining sauce separately.
Lemon Curd Ingredients:
6 oz. Fresh lemon juice, strained
1 Tbs. Fine lemon zest
9 oz. Sugar
3 oz. Butter
3 oz. Heavy Cream
6 ea. Eggs
pinch of salt
Yield: 3 cups
Technique & Method:
1. Boil lemon juice, lemon zest, half of sugar, butter, salt and heavy cream in a sauce pan
2. Whisk eggs and remaining sugar in a bowl.
3. Temper hot lemon juice mixture into eggs.
4. Add mixture back into saucepan. Bring just to a boil over medium heat, stirring constantly until mixture is very thick.
Immediately strain and stir over an ice bath to cool. Place plastic
wrap directly on curd and continue to cool over ice or in the
6. Can be refrigerated up to 4 days or frozen for a few months.
For Lemon Curd Tarts, fill fully baked and cooled tart shells with
chilled lemon curd. Fill tart shell so about 1/8" – 1/4" of crust is
showing depending on size of tart.
lime juice in place of lemon juice. Grapefruit juice, passion fruit
juice, blood orange juice and other high acid juices can replace the
lemon juice, but you may need to add an additional egg in order to
Savory Heirloom Tomato Tart
Another Art Camp favorite!
Savory Heirloom Tomato Tart
We served this dinner at fall camp. Both our chef, Lori Loschiavo, and our partner Lori (art journal Lori) graciously donated fresh organic vegetables from their gardens.
you are not so lucky to have gardeners like our Loris in your life, it is
worth a trip to your local Farmer's Market for in season Tomatoes and
parsley, anytime after mid-summer.
Pastry (enough for 2 tarts)
12 oz. All-purpose flour
1 tsp. Salt
6 oz Unsalted butter, cold and cut into bits
5-8 Tbs. Chilled water
2 tsp. Vinegar
1/4 C. Dijon-style mustard
1/4 lb Gruyere, coarsely grated
3 large Firm tomatoes, peeled and sliced
2 Tbs. Fresh parsley
1 Tbs. Fresh oregano or thyme, minced
1 tsp. Garlic, minced
1/4 C. Extra-virgin Olive oil
1. Place flour and salt in a bowl. Add butter and work quickly to blend until the mixture resembles small peas.
Add vinegar and 5 Tbs. water all at once, working together with your
fingers. Add more water, 1/2 Tbs. at a time, until it begins to clump
together. You can also do this in a food processor.
3. Form into 2 disks, wrap in plastic and refrigerate 30 minutes to 2 hours.
4. Roll out the dough, place in a tart pan and chill again.
5. Spread the mustard in the bottom of the chilled shell and sprinkle Gruyere evenly over it.
6. Arrange the tomato slices, overlapping slightly, over the cheese.
7. Bake the tart in a preheated 400F degree oven for 40 minutes.
8. In a small bowl, stir together parsley, herbs and garlic. Sprinkle the tart with the herbs and oil and serve.
Our chef and her recipes come to us from the
Culinary School of the Rockies
Favorite Artist's Blogs