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Roasted Tomato and Ricotta Tart

August 29, 2017 By Lane 23 Comments

Roasted Tomato Tart is my ode to the summer tomato harvest. Soft melty cheese, sweet roasted tomatoes, and a crispy crust combine to create the perfect end of summer treat.

Roasted Tomato Tart

It’s the end of summer.  I’ve been trying valiantly to deny it, but here we are.  The Minnesota State Fair is in full swing, school is starting next week, and I’ve even seen a few leaves prematurely turning color.  Now that it is here, the end of summer means tomatoes.  Tons and tons of tomatoes.  And what better to showcase the bushels of gorgeous end-of-summer tomatoes but this Roasted Tomato and Ricotta Tart. …

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Filed Under: Pizza, Vegetarian Tagged With: fontina, garden, heirloom, pizza, ricotta, roasting, summer, tart, tomato

Vegan Mushroom Pesto Tartlets

May 2, 2017 By Lane 23 Comments

Vegan Mushroom Pesto Tartlets

I recently hosted bookclub at my house and I have to admit I’m always excited about putting together the menu.  My bookclub is the most fantastic group of gals that have been noshing, sipping and gabbing since 2009-that’s almost EIGHT years now!  We do always discuss the book at some point during the night (if only to validate our name as a book club for our significant others) but first we dig into the spread provided by the hostess with the mostess.  This time around while hosting, I wanted to create some food that could be appreciated by my vegan friend (hi Kata!) and that’s the beginning of these Vegan Mushroom Pesto Tartlets….

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Filed Under: Appetizers, Snacks, Vegan, Vegetarian Tagged With: appetizer, Mushroom, Oh She Glows, onions, Pesto, tart, tartlet, vegan

Mushroom Tart (an Ode to Smitten Kitchen)

October 21, 2016 By Lane 4 Comments

Mushroom Tart

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.

Mushroom Tart

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).

Mushroom Tart

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!

Mushroom Tart
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Mushroom Tart (an Ode to Smitten Kitchen)

This lovely Mushroom Tart from Deb Perelman of Smitten Kitchen is perfect for breakfast, lunch or dinner! Don't be scared off by the amount of steps, you can make the filling while the tart shell is freezing/baking, saving a lot of time!
Course Tart
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 servings
Author Deb Perelman (The Smitten Kitchen Cookbook)

Ingredients

  • CRUST:
  • 1 cup plus 2 Tablespoons all purpose flour
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 6 Tablespoons chilled unsalted butter diced + a smidge extra for greasing the foil
  • 1 egg
  • FILLING:
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 2 shallots sliced thin
  • 1 garlic clove minced
  • 1/2 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
  • 1/2 teaspoon ground pepper
  • 1/4 cup mascarpone cheese at room temperature
  • 1/4 cup milk
  • 2 eggs
  • 1/2 cup grated fontina cheese Can substitute provolone
  • 1/3 cup grated Parmesan cheese

Instructions

  1. TO MAKE THE CRUST (TART SHELL):
  2. Place flour, cornmeal, and salt into the bowl of your food processor and then pulse to combine.
  3. Add the chilled butter and pulse until butter is in small bits.
  4. Add the egg and pulse until dough clumps.
  5. Lay out a piece of plastic wrap on a clean counter.
  6. Place dough on plastic wrap and cover with an additional piece of plastic wrap.
  7. Using a rolling pin, roll dough out to a 12 inch circle.
  8. Remove the top piece of plastic wrap and invert the crust over a 9-inch tart pan.
  9. Use your fingers to push the crust against the corners and sides of the pan.
  10. Put the tart pan on top of a baking sheet, and place the pan into the freezer for 20-30 minutes.
  11. Preheat oven to 375ºF.
  12. Remove the tart shell from the freezer. (keep on the baking pan)
  13. Grease one side of a 12 inch piece of aluminum foil with butter.
  14. Press the foil, butter side down, against the crust.
  15. Bake for 10 minutes.
  16. Remove foil (carefully!) and bake for another 8-10 minutes until crust is golden.
  17. Remove tart shell from the oven to a cooling rack.
  18. Turn oven down to 350ºF.
  19. TO MAKE THE FILLING:
  20. Heat the olive oil and butter in a large sauté pan.
  21. Add the shallots and sauté over medium heat until soft, approximately 3 minutes.
  22. Add the garlic and sauté for an additional minute.
  23. Add the mushrooms, thyme and rosemary.
  24. 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!
  25. Saute the mushrooms over high heat until tender and the released liquid has evaporated, approximately 10-15 minutes.
  26. Add the salt and pepper and stir.
  27. Allow mushrooms to cool.
  28. In a medium bowl, combine mascarpone and milk, whisking until smooth.
  29. Whisk in the eggs and then add the fontina and parmesan.
  30. Finally, add the mushrooms and stir to combine.
  31. TO MAKE THE TART:
  32. Place tart shell back onto baking pan.
  33. Add the filling to the tart shell.
  34. If you haven't already turned the oven down to 350ºF, do so now.
  35. Bake for 25-40 minutes until golden and the custard is set.
  36. Cool the tart on a cooling rack for 10 minutes.
  37. Slice and serve.

 

Mushroom Tart

Filed Under: Main Course, Vegetarian Tagged With: brunch, fontina, lunch, mascarpone, Mushroom, savory, tart, vegetarian

Salted Caramel Apple Tart

October 10, 2016 By Lane 10 Comments

Salted Caramel Apple Tart

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!…

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Filed Under: Dessert Tagged With: apple, autumn, cream cheese, Dessert, Fall, salted caramel, tart

Blueberry Lemon Cream Cheese Tart

August 29, 2016 By Lane 52 Comments

Blueberry Lemon Cream Cheese Tart

Holly and I were recently tasked with providing the dessert course of a girls’ night dinner hosted by a good friend.  As you can imagine, we agonized over what to make.  Should we do individual desserts?  Ice cream? (I just got an ice cream maker-stay tuned) Cookies?  So many fabulous choices!  Ultimately we decided on tarts.  Holly did an amazing chocolate peanut butter tart that I hope she will share with us here soon.  To balance things, I decided to do fruit tarts.  I guess it was a good call, because I’ve had several requests for the Blueberry Lemon Cream Cheese Tart recipe…so here’s to you gals!…

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Filed Under: Dessert Tagged With: Blueberry, cream cheese, Dessert, lemon, tart

With Two Spoons

We are Lane & Holly, the creators of With Two Spoons. We are friends, coworkers, mamas, and home cooks. Our belief is that community is built around the table. Come along as we share our kitchen adventures.

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With Two Spoons

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withtwospoons

Holly & Lane
📚Moms, MDs, & Cookbook Addicts
👩‍🍳Recipe development
Minneapolis,MN
#foodblogger #minneapolis
WithTwoSpoons.com

Instagram post 2196839904122255651_2160961149 I don’t eat breakfast very often...but when I do I want it to be this Salmon Breakfast Scramble!  Easy and packed with protein, recipe in profile! .
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#salmon #breakfast #breakfastscramble #eatyourprotein #eggs #inmykitchen #onmytable #withtwospoons
Instagram post 2193738719890873699_2160961149 Are you missing the journey because you’re too focused on the destination? .
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Reflecting on our travel last week. Justin and I always give the kids and grandparents some extra time together 😉😉 in Phoenix and head down to Tucson to relax by ourselves.  We hike, and dine, and lounge by the pool drinking wine and just basically reconnect 🥂. .
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And although there is shorter way home via the highway, we always choose the backroads to get back to Phoenix-the path less traveled.  And we always marvel at the beauty of the journey.  And without fail, every year, the trip makes me think: where else in my life should I be foregoing the “fast route” for the “road less traveled”? Where else in my life am I missing out on the marvel of the journey because I’m concentrating too hard on the end goal?  The answers from various parts of my life are always fascinating and hopefully enough to help me make some changes. .
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This might be the meaning of life right here folks.  Take the path less traveled.  The marvel of the journey might be exactly what you need. .
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And if you’ve read this far: tell us below, What have been some of your “paths less traveled”? What lessons have you learned by taking the slow route?  We’d love to hear YOUR stories!
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#pathlesstraveled #travel #journey #WithTwoSpoons #instatravel
Instagram post 2189514848865626322_2160961149 So this is what I’ve learned.  I should listen to my husband. (And no he is not bribing me to say this-although I guarantee he’ll screen shot this and hold onto it forever). After horseback riding yesterday I was tired and wanted to sit in the hot tub (I’ve got cookbooks to read- like @halfbakedharvest’s new Super Simple) but no.  He wanted to hike. .
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Sometimes when you love someone you have to do it their way, even when you really don’t want to.  And sensing my reluctance (I’m not very subtle) he picked a shortish hike in the beautiful Sabino Canyon.  We were rewarded with the magnificent beauty of the Sonoran Desert.  Worth every step.  So I have to admit he was right. And boy did that hot tub at @haciendadelsolaz feel good afterwards!
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#sonorandesert #hiking #takeahike #sabinocanyon #soremuscles #fitdoctorsofinsta #SoMeDocs #supersimple #arizona #tucson BBC
Instagram post 2188906075352564315_2160961149 So this happened this morning.  Something like a scene from the movie City Slickers (and for those of you too young to have seen this movie- go get a copy quick.). Anyhoo...now I’m a Modern Day Cowgirl.  So if anyone is looking for me, I’m out buying my new wardrobe...
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Thanks to our amazing wrangler, Octavia who didn’t laugh at us once.  And I’m sure that took amazing determination.  And check out stories for my favorite video of all time! .
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#outofmycomfortzone #cityslickers #arizona #horsebackriding #haciendadelsol #tucson #getaway #cowgirl
Instagram post 2188662097000596373_2160961149 I love my kids. I love my life. But sometimes you just need a get away.  And as I’m getting older I’m getting better about taking them.  Like this phenomenal weekend we’re spending in Tucson while the kids are up with grandma in Phoenix.  And @haciendadelsolaz never disappoints.  Time spent in the hot tub with this view is good time indeed! .
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#vacation #arizona #haciendadelsol #tucsonarizona #mountains #getaway #justadulting #recharge #withtwospoons #catalinamountains
Instagram post 2186832100422240666_2160961149 The weather is cool here in Arizona, but that didn’t stop us!  We hiked the Wave Cave Trail in the Superstition Mountains- which if you haven’t done, you definitely should (it’s beautiful!). Here my yoga loving daughter is holding dancer’s pose in the cave while I practice my photography.  The world is full of beauty y’all!
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Where are you finding beauty today?
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#arizona #hiking #dancers #yoga #superstitionmountains #wavecavetrail  #beautifulday #hikearizona
Instagram post 2186141879254824355_2160961149 I just thought you might need to see another view of these Citrus Kissed Roasted  Brussels Sprouts. Because they belong on your #Thanksgiving table! .
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(Recipe link in profile...and you know you want them!)
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#queencreekolivemill #brusselssprouts #brusselsprouts #sidedish #vegetables #eatyourveggies #eattherainbow #healthyfood #wholefoods #plantbased #WithTwoSpoons #thanksgivingtable #minneapolisblogger #foodblogger #yahoofood
Instagram post 2185745931621997019_2160961149 New Recipe alert! .
Instant Pot Herbed Cauliflower Mash
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Our new recipe is the perfect way to lighten up your Thanksgiving meal without sacrificing flavor. .
It's a one pot, ready in less than 15 minutes side dish that will definitely impress all of your guests.
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Find the recipe link in our profile or on the blog.
Instagram post 2185045702920769279_2160961149 Tacos, tacos, tacos- who doesn’t love tacos?  Hit up Centro in MPLS for some amazing eats.  Perfect for a quick dinner right before seeing Phantom of the Opera at the Orpheum!  I ❤️♥️❤️♥️ Minneapolis! .
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Where is your favorite place to get tacos? Where is your favorite place to eat before the theater?
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#tacos #pretheatre #WithTwoSpoons #momanddaughter #Sundaynight #yum #phantomoftheopera #orpheum #minneapolis
Instagram post 2184341228090622979_2160961149 It’s comfort time!  Instant Pot Butternut Squash Soup and Grilled Cheese Sandwiches.  Delish! .
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What is your comfort food today?
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#comfortfood #butternutsquashsoup #instantpot #grilledcheee
Instagram post 2183784816822395484_2160961149 Everything is all right here at the cabin.  Sunny skies, cool breeze, Shortribs braising in the oven, wine chilling in the refrigerator.  Everything is all right here at the cabin.
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What are y’all doing this weekend?
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#cabinlife #upnorth #weekendvibes #relax
Instagram post 2183085900930446521_2160961149 November has been a busy, busy month.  I’ve worked my full time ER schedule, developed a few new recipes, mommed a little (and one not so little), created a few blog posts, attended a wedding lunch, attended a baby shower, attended 2 book clubs, had dinner with friends, made it to my daughter’s violin performance in the musical, made it to Gaby’s intern night, made it to the Dia de Muertos celebration at my kiddo’s school, took my favorite interns to lunch at @midtownglobalmarket, had lunch with my neighborhood lunch bunch, had brunch with my favorite cardiologist, and worked on building my BeautyCounter business. And did I mention I’m ready to send out my Holiday cards?  It’s only the THIRD week of the month!
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Looking forward to a weekend of relaxation and self care.  I have to admit I’m just a tad worn out.  What’s your favorite way to take care of yourself?  Mine: the bathtub. With books, magazines, and candles.  Carry on folks...I’ll be busy for awhile...
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#selfcare #relaxation #bathtime #bathtub #soakingtub #bubbles #forksoverknives #kindle #november #busy #busymom #doctormomlife #SoMeDocs #fitdoctorsofinsta #calgontakemeaway #life #lifestyle #betterbeauty #betterbeautymovement
Instagram post 2180631937122919148_2160961149 Citrus Kissed Roasted Brussels Sprouts the perfect Thanksgiving side dish!  Made with Arizona Valencia Orange Olive Oil from our friends at @queencreekolivemill! #ad #queencreekolivemill .
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What will be on your Thanksgiving table?
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#thanksgiving #holiday #onmytable #brusselssprouts #brusselsprouts #oliveoil #arizona #vegetables #sidedishes #sidedish #WithTwoSpoons #vegetarian #vegan #citrus #orange #pomegranateseeds
Instagram post 2180320212641158489_2160961149 Thinking back to this fun night seeing Hamilton with my daughter in Chicago!  So much fun! .
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#lifestyle #hamilton #broadwaychicago #chicago #cibctheatre #WithTwoSpoons #Champagne #vacation #throwback #october #vacation #motherdaughter
Instagram post 2177811214851585606_2160961149 PSA: Thanksgiving is LESS THAN TWO WEEKS AWAY!! Have you planned your menu yet?
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Grab our FREE, printable Thanksgiving menu planner on the blog today and find out how we’re prepping for the big day
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Link in profile or find it at www.withtwospoons.com
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#freeprintable #thanksgiving #menuplanning #mealprep #holidaymenu #withtwospoons #foodblogger #momlifehacks
Instagram post 2175821535985859616_2160961149 BAKED HONEY NUT CHICKEN TENDERS
….🍗🍗🍗....
Yeah, we went there.
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It’s an amped up take on a childhood classic. You won’t want to miss this one, friends!
Find the recipe on the blog or in the link in profile. .
#withtwospoons #newrecipe #chickentenders #healthyrecipes #cookingforkids #kidsinthekitchen #reciperevamp #whatsfordinner #somedocs #easyrecipes
Instagram post 2173512605221802135_2160961149 Out for lunch with friends a few weeks ago.  A warm bowl of ramen is exactly what I needed and could definitely use today! (Not to mention great company!)
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#ramen #noodles #minneapolis
Instagram post 2170878231338889052_2160961149 Anyone up for a Homemade Apple Cinnamon Roll? Turns out they’re not hard to make, and worth every second.  Recipe link in profile! .
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#cinnamonrolls #apple #homemade #baking #bakedgoods #WithTwoSpoons #inmykitchen #onmytable #inmyoven #spice #feedblogfeed #foodblogfeed #instafood #yahoofood #goodeats #SoMeDocs #twincitieseats #twincitiescollective
Instagram post 2169385104933624839_2160961149 Plant based dinner and my first foray into making tofu at home.  Dan Dan noodles (@smittenkitchen), cucumbers, herbs, and crispy tofu.  Thank you to @katrinsig for all of the advice on how to deal with tofu and rescuing me when I ran out of tahini mid recipe 🤦🏻‍♀️. Thanks to @lisasheppardpearson for forwarding me this recipe and introducing me to @unitednoodles (I’m obsessed). .
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0% of my family excited about this one 🙄. 100% admitted that they liked it 😉👍🏻.
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#WithTwoSpoons #homecook #tofu #noodles #plantbased #vegetarian #meatless #betterthantakeout #dinnertonight #easyrecipes #smittenkitchen #inmykitchen #onmytable #castironskillet #vegetables
Instagram post 2169103355196737137_2160961149 It’s so heartwarming when you see your friend so truly happy.  Happy Wedding to Emily and Nick and may they find the ultimate happiness and comfort in each other....
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Carrot Mimosas at a pre-wedding lunch for one of the dearest- Emily Ragaini.
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#friends #wedding #bridal #lunch #minneapolis #november #matchup #WithTwoSpoons #forever #gettinghitched #foundtheone #theone #weddingday #alma #cocktails #mimosa
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