October 2004
Mon Tue Wed Thu Fri Sat Sun
« Sep   Nov »
 123
45678910
11121314151617
18192021222324
25262728293031

Day October 8, 2004

Entries 2 Total

Taleggio and Mushroom Tart

Oct 8, ’04 7:28 PM

Taleggio, a very rich and semi-soft cheese made from whole cow’s milk, has a distinct smell. When I saw this recipe in The New York Times, I knew it would be more fragrant with earthy mushrooms. It’s a great autumn recipe if you can afford some truffles or chantarelles in season. Otherwise, shiitake mushrooms will do.

Ingredients:
1 medium-sized deep-dish pie crust shell
Taleggio cheese, rinds removed, thinly sliced
a few ounces of shiitake mushrooms, sliced and stems discarded
1 tbsp cumin seeds
1 small shallot, finely chopped
2 tbsps crème fraîche
salt, ground white pepper, olive oil

1. Preheat oven to 350º and bake pie shell for about 10 minutes.
2. While baking, sauté cumin, shallots and mushrooms in hot olive oil until mushrooms are starting to brown. Season with salt and pepper.
3. Let the pie shell cool and then spread crème fraîche and cover with the cooked shallots and mushrooms. Top with Taleggio. Bake in oven for about 15 minutes until cheese melts.

Comments (0)

Lamb Steak

Oct 8, ’04 5:46 PM

A lamb steak is my fallback dinner when my appetite requires a big, sturdy meal but I’m too lazy to cook. A glass, or two, of red wine completes this dish.

Ingredients:
2 lamb steaks
salt, pepper, olive oil

1. Preheat oven to 350º. Rub with salt and pepper. Let them sit.
2. Using a hot Dutch oven, heat some olive oil and brown both sides of the lamb steaks.
3. Using a shallow baking pan covered in aluminum foil to catch excess fat, cook steaks on a rack until medium-rare.

Comments (0)