I’ve been craving something sweet lately. Something to fit with the spice of the fall season. Something simple that my whole family would enjoy. And then I remembered these Fancy Carrot Cake Muffins. And who doesn’t love great tasting baked goods full of healthy veggies?…
Archives for October 2016
I’ve been looking for this dish for a long time, and didn’t even know it. I’ve substituted many things, but this, this Mushroom Bourguignon is the real deal. So, just like so many awesome things in my life, this dish came in to my life by accident. Completely by accident. Well, really it was due to a minor mistake by my husband-but really, the best mistake possible. For real. …
Wednesday is here again which means we get to share our recipe inspiration for the week! I love putting together each week’s Good (Food) Reads, mostly because it gives me an excuse to read yummy recipes for hours on end. It also gives me an opportunity to bookmark great recipe ideas for later kitchen inspiration. We try to feature various blogs and recipes each week and are always looking for new inspiration so if you have a blog, website, or cookbook you think would be great – send us your stuff! We would love to share it. This week on Good Food Reads, I’ve got some Halloween themed recipes, appetizers for those holiday gatherings, and overall just a fun collection of kitchen inspiration. I hope you love it. Happy Cooking……
I’ll admit it, I’m having a hard time reentering life after my fabulous trip to the Mediterranean. I’m back to work on a late evening shift (aka not enough sleep), I still have a million emails to catch up on, and to top it all off-I’m sick. I’m struggling to be good to myself, yet still give my kids and home the attention they need. As much as I would’ve loved to spend my waking hours this weekend in the kitchen, it just wasn’t going to happen. Instead I’m eating the Sopressata Sandwich….
Many years ago, I was overwhelmed with a stressful full time job, raising two kids and trying to appear that I had it all together (To be completely honest this may have not been so many years ago, or even so many months ago, in fact this may still describe my life today…but I digress). I was starting to find my way in the kitchen and was starting to read different food blogs. One in particular, Smitten Kitchen, spoke to me. I love Deb Perelman and her witty prose and her tiny kitchen in New York City. Her writing makes you feel like you are drinking coffee at her table while she is cooking for you. And at that time in my life, I was particularly in need of this. (Thanks Deb!)
So when a Facebook group I am a part of suggested we do a Smitten Kitchen Cookbook Challenge, I was all in. After all, imitation is the sincerest form of flattery, correct? The challenge was designed to go chapter by chapter. One person (and sometimes more than one) would make a recipe and review it, and we would continue on until every recipe in the chapter was completed. This sounded right up my alley. Mushroom Tart? Game on.
Due to my vacation, I entered in round 3 (Sandwiches, tarts and pizza) with the Mushroom Tart. I chose this partially because I really love tarts, partially because I really love mushrooms, and mostly because I knew no one else in my mushroom adverse house would even try this-so I’d have it all to myself (yay! leftovers!). And what a great choice it was! Shallots and mushrooms combined with marscapone, fontina and parmesan to form a hearty filling. Cornmeal in the crust gives the crust dimension. I happen to love herbs, so I added rosemary, because I personally think everything should contain rosemary.
I served this Mushroom Tart with a simple arugula salad, lightly dressed with Strawberry Balsamic Vinegar Reduction from Queen Creek Olive Mill (if you haven’t checked out this family owned olive farm in Arizona, you need to!). Not only was it a great dinner, it was a great lunch (for the WHOLE next week).
Don’t be put off by all of the steps, many can be done somewhat simultaneously. A few tips: slice the mushrooms small enough to be bite size, if you like herbs, feel free to use slightly more thyme AND rosemary, and if you haven’t checked out Smitten Kitchen-do so now!
- 1 cup plus 2 Tablespoons all purpose flour
- ¼ cup yellow cornmeal
- ¼ teaspoon salt
- 6 Tablespoons chilled unsalted butter, diced + a smidge extra for greasing the foil
- 1 egg
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 2 shallots, sliced thin
- 1 garlic clove, minced
- ½ pound (225g) cremini mushrooms sliced into bite site pieces
- 1 pound (455g) assorted mushrooms (shiitake, oyster, chanterelle, more cremini) sliced into bite sized pieces
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup mascarpone cheese, at room temperature
- ¼ cup milk
- 2 eggs
- ½ cup grated fontina cheese (Can substitute provolone)
- ⅓ cup grated Parmesan cheese
- TO MAKE THE CRUST (TART SHELL):
- Place flour, cornmeal, and salt into the bowl of your food processor and then pulse to combine.
- Add the chilled butter and pulse until butter is in small bits.
- Add the egg and pulse until dough clumps.
- Lay out a piece of plastic wrap on a clean counter.
- Place dough on plastic wrap and cover with an additional piece of plastic wrap.
- Using a rolling pin, roll dough out to a 12 inch circle.
- Remove the top piece of plastic wrap and invert the crust over a 9-inch tart pan.
- Use your fingers to push the crust against the corners and sides of the pan.
- Put the tart pan on top of a baking sheet, and place the pan into the freezer for 20-30 minutes.
- Preheat oven to 375ºF.
- Remove the tart shell from the freezer. (keep on the baking pan)
- Grease one side of a 12 inch piece of aluminum foil with butter.
- Press the foil, butter side down, against the crust.
- Bake for 10 minutes.
- Remove foil (carefully!) and bake for another 8-10 minutes until crust is golden.
- Remove tart shell from the oven to a cooling rack.
- Turn oven down to 350ºF.
- TO MAKE THE FILLING:
- Heat the olive oil and butter in a large sauté pan.
- Add the shallots and sauté over medium heat until soft, approximately 3 minutes.
- Add the garlic and sauté for an additional minute.
- Add the mushrooms, thyme and rosemary.
- Although it seems that all of these mushrooms won't fit, don't worry, if you keep stirring, the very large volume of mushrooms will be quickly reduced!
- Saute the mushrooms over high heat until tender and the released liquid has evaporated, approximately 10-15 minutes.
- Add the salt and pepper and stir.
- Allow mushrooms to cool.
- In a medium bowl, combine mascarpone and milk, whisking until smooth.
- Whisk in the eggs and then add the fontina and parmesan.
- Finally, add the mushrooms and stir to combine.
- TO MAKE THE TART:
- Place tart shell back onto baking pan.
- Add the filling to the tart shell.
- If you haven't already turned the oven down to 350ºF, do so now.
- Bake for 25-40 minutes until golden and the custard is set.
- Cool the tart on a cooling rack for 10 minutes.
- Slice and serve.
Friends, the time has come for another Good Food Reads. When this post publishes, I’ll be deep in the throes of newborn life and not sure how much cooking and baking I’ll be doing but I don’t want to be without inspiration for the fall so here are is another set of recipes I can’t wait to try (when I get back to the kitchen!). As always, we love to hear your suggestions for Good Food Reads and the blog in general. Email, tweet, FB message us or say hi on Instagram! …
As all of you who follow our Instagram feed (@withtwospoons) already know, I’ve been in the Mediterranean for the past two weeks. Traveling through Spain, Italy and Greece was AH-MAZING!!!! For sure, this awesome trip will color my next few culinary choices for this blog, but for now, re-entry is HARD. I’m jet-lagged, trying to catch up with the kids and their activities, and trying to stock an empty refrigerator. I need quick, simple and healthy. I need Roasted Broccoli….
I still remember my first real dinner party. I mean, I had been out with friends a million times. We had ordered in pizzas, gotten take out Chinese, checked out all of the various sub places. But none of my friends were cooks. Although we frequently ate together (and were great at finding awesome restaurants), we didn’t cook for each other. Until I moved to Houston. I became good friends with one of my colleagues and his wife, Andria, and they invited my husband and myself over for dinner (how grown up! how nerve wracking! Turns out luckily we both knew how to behave…). And that is when I learned about One Pot Chicken Tarragon….
Oh man, if I thought the need for comfort food was high last week, this week takes the cake. The weather is finally starting to feel like fall, with warm days and cool nights and I am ready to tuck in to some cozy slippers, cardigans, and carbs. Yup, it’s a bit of a carb fest here on Good Food Reads way this week and I couldn’t be happier about it. I’m writing this post in advance, expecting that our newest family addition will be here by the time this post publishes and therefore featuring a bunch of slow cooker recipes…because slaving over the stove with a newborn is no fun, not even for this girl. What do you crave when the weather starts to cool? Do you have any go to meals that are easy to make when your hands are full and you are sleep deprived? Send us your Good Food Reads!
Whole Grain Spaghetti with Veggi-fied Meat Sauce (Cooking Light) is the perfect compromise. Extra veggies and whole grains pepper this classic dish that is perfect for the whole family.
Baked Chicken Chimichangas (The Girl Who Ate Everything). Because who doesn’t love chimichangas? I’ve never actually tried to make them, mostly because I don’t do a lot of deep frying. This recipe is a great baked alternative.
Slow Cooker Chicken Enchilada Soup (Like Mother Like Daughter). There is little that warms my heart more in the fall and winter than a hearty soup. And one that can be made in the slow cooker? Even better. We will definitely be trying this in our house ASAP.
Crockpot Braised Beef Ragu Polenta (A Pinch of Yum). Another crockpot/slow cooker recipe that I’ve been saving for a while – and the time has come to make this one happen. The polenta does NOT go in the slow cooker, so you will need to whip that up just before serving, but seriously…are you not drooling over the gorgeous ragu?
Slow Cooker Barbacoa (Paleomg). One more slow cooker recipe, just because. I l.o.v.e. the barbacoa bowls at Chipotle. I think this recipe might be the perfect thing to try and replicate that at home!
Broccoli, Lemon, and Parmesan Soup (Food52). I can’t wait to try this soup. Such simple ingredients that should give amazing flavor!
Dijon Roasted Brussels Sprouts (Simply Scratch via Girl vs Dough). My love affair with brussels sprouts is ongoing and these sound amazing. My go to preparation is to roast them with pancetta and some balsamic, but I am going to have to give the dijon a try.
Potato Leek Pizza (Pioneer Woman). A nice change up from my typical mozzarella and prosciutto pizza.
Orzo Salad with Broccoli Pesto from Heidi Swanson’s Super Natural Every Day. I love the idea of broccoli pesto! How fun. And full of great nutrients.
Strawberry Oat Crumble Bars (Recipe by Oh She Glows, featured on A Pinch of Yum). Because this list seriously needed some dessert.
Well friends, that’s the list. I hope you found some kitchen inspiration.
Until next week…
I think I’ve previously mentioned my trip to the Apple House, where I bought too many apples (Is too many apples even a thing?). Although I made this fabulous Autumn Apple Crisp, which my family devoured, I also wanted to make something a bit more elegant. I’ve been on a tart kick lately-Blueberry Lemon Cream Cheese Tart, Raspberry Cream Cheese Tart, and I’ve found them not only easy to make, but also visually pleasing. Since I had just made Salted Caramel Sauce, and had so many apples, it seemed like a match made in heaven to create this Salted Caramel Apple Tart!…