Ham & Mushroom Tart with Rosemary & Gruyere
Inspired by Bon Appétit, May 1994
1 1/4 cups all purpose flour
1/4 tsp salt
1/2 cup chilled butter, cut into pieces
1/4 cup cold water
2 Tbsp. olive oil
2-4 Tbsp. butter
1 small onion, finely chopped
1/2 lb cremini, brown or button mushrooms, thinly sliced
1 Tbsp. chopped fresh rosemary and/or thyme
salt and freshly ground black pepper
2 Tbsp. Cognac, sherry or brandy (optional)
1/2 cup finely diced ham
1 cup grated Gruyère, aged Gouda or white cheddar
3/4 cup heavy (whipping) cream
2 large egg yolks
1 large egg
To make the crust, in a bowl (or the bowl of a food processor) combine the flour and salt, then pulse or blend in the butter until almost combined – the mixture should resemble coarse meal. Add the water and stir until the dough comes together. Let it sit on the countertop for 20 minutes to rest – or stick it in the fridge if it’s warm.
On a lightly floured surface, roll the dough out to a 10-12-inch circle – just bigger than a 9 or 10 inch tart pan with a removable bottom. Fit it into the pan and fold the edges over inward, making a double-thick crust; trim to about 1/8-inch above the edge of the pan. (I used a larger pan and so didn’t do this – just trimmed it to within 1/8 inch without folding it over.) Preheat oven to 375°F and chill the crust for 20-30 minutes.
To make the filling, heat the oil and butter in a heavy skillet set over medium-high heat. Saute the onion and mushrooms until soft; add the rosemary, season with salt and pepper and continue cooking until all the liquid has cooked off and the mushrooms are starting to turn golden. If you like, add a shot of Cognac, sherry or brandy and cook until it evaporates. Stir in the ham.
Line the crust with foil and fill with dried beans or pie weights; bake until golden, about 15 minutes. Sprinkle half the cheese over the bottom of the crust. Cover with the mushroom mixture. Whisk together the cream, yolks and egg – add a few extra snippets of thyme if you like – and pour the custard over the mushrooms. Scatter with the remaining cheese.
Bake for 30 minutes, until set and golden. Serve warm, at room temperature, or cold.
Greens, Eggs & Ham Salad
1 small bunch kale
1 cup chopped or sliced roasted ham
a few hard-boiled eggs, roughly chopped
shaved Parmesan, aged cheddar or Gouda
1/4 cup mayonnaise (or more to taste)
1 garlic clove, finely crushed
juice of half a lemon (about 1 1/2 Tbsp.)
lots of freshly ground black pepper
Put the kale and ham in a bowl, whisk together the dressing ingredients and drizzle overtop; toss to coat. If you like, transfer it to a platter. Scatter with eggs and cheese and serve. Serves 4-6.
Tartiflette with Oka
1 1/2 lbs thin skinned, yellow-fleshed potatoes, peeled and cut into large pieces
5-6 slices of bacon, chopped
1 small onion, peeled and thinly sliced
salt and freshly ground pepper
a grating of fresh nutmeg
3/4 cup heavy (whipping) cream or 18% coffee cream
1 small wheel Oka cheese
Preheat oven to 350F. Cook the potatoes in salted water until tender, but still somewhat firm in the middle. Drain well.
In a heavy ovenproof skillet (cast iron is ideal), cook the bacon until almost crisp; add the onion and continue cooking for a couple minutes. Add the potatoes, salt and pepper and nutmeg and mix well. Drizzle the cream over the top. Remove the rind from the bottom of the cheese and lightly scratch the top rind of the cheese with a knife. Place the cheese, rind side up, on top of the potato mixture.
Bake for 40 -45 minutes until the cheese is melted and the potatoes are cooked through.
Serve immediately. Serves 6.
Sticky Baked Ham
1 5-6 lb. bone-in ham
1/4-1/2 cup brown sugar
1/4 cup grainy mustard
1/4 cup balsamic vinegar
Preheat the oven to 350F. Unwrap your ham, check for a small plastic plug on the bone and remove it if there is one, put into a baking dish it will fit in and bake for about an hour. (Alternatively, put in a large slow cooker, cover and cook on low for 4-6 hours, then remove from the slow cooker and put in a baking dish.)
Meanwhile, in a small dish, stir together the brown sugar, mustard and vinegar. Brush all over the surface of the ham and return to the oven for another 20-30 minutes, brushing once or twice with the glaze.
Serve warm. Serves lots.
Grilled Pork Ribs
2 racks pork back or side ribs
dry spice rub or salt and pepper
1 cup bottled barbecue sauce (I like Cattle Boyz)
Preheat the oven to 300°F. Place the ribs on a rimmed baking sheet and rub generously with dry rub, or sprinkle with salt and pepper. Cover tightly with foil and bake for 2 1/2 hours. (They can be made ahead up to this point; cool, wrap and refrigerate for up to two days.)
When you’re ready to grill, preheat your grill to medium-high. Brush the ribs generously with barbecue sauce and grill, turning, for 10-20 minutes, or until heated through and the exterior is caramelized with crispy bits. Cut into ribs to serve. Serves 4-6.
These portobello pizzas are great made with any pizza toppings you like – crumbled cooked sausage, chopped ham or pepperoni, caramelized onions, olives… you name it.
tomato sauce or pesto
toppings of choice
grated mozzarella cheese
Preheat the grill to medium high. Pull out the mushroom stems and scrape out the gills with a spoon. Brush the mushrooms with olive oil (or not) and grill for 4-5 minutes, until charred and softened. Top with tomato sauce, your choice of toppings and cheese, reduce the heat to medium-low and close the lid for a few minutes, until the cheese melts.
Homemade Eatmore Bars
These dense, chewy bars taste a lot like Eatmore chocolate bars, with nutritional benefits! The oats and dried fruit make them an excellent source of vitamins, minerals and fiber, while the peanuts and peanut butter contribute protein – important for kids (and grown ups) on the go. Cut them into bars and wrap individually in plastic wrap to pack for a hike or other outing.
3 cups Rice Krispies or Special K
1 cup oats
1 cup chopped dried fruit (such as raisins, apricots & cranberries)
½ cup chopped peanuts
¾ cup packed brown sugar
¾ cup honey
½ cup cocoa
½ cup peanut butter
Spray the inside of a large bowl and toss together the cereal, oats, dried fruit and peanuts.
In a medium saucepan, combine brown sugar, honey, cocoa and peanut butter over medium heat and stir until completely melted and smooth (it will be thick).
Pour the chocolate mixture over the cereal mixture, and stir until evenly coated. Press into a 9”x13” pan that has been sprayed with non-stick spray. Cool in the fridge or at room temperature before cutting into bars.
Makes 18 bars.
Chewy Granola Bars
These thick granola bars can be customized with any kind of nuts, seeds and dried fruit your kids like, in any proportion. If you don’t have oat flour, make some by processing oats in a food processor until powdery, or try substituting brown rice or quinoa flour.
1 3/4 cups quick rolled oats, barley flakes, or a combination
1/2 cup packed brown sugar
1/3 cup oat or barley flour
1/2 tsp. salt
1/4 tsp. cinnamon
2 cups chopped dried fruit, nuts and seeds
1/3 cup canola oil
1/3 cup peanut butter, golden pea butter, or almond butter
1/3 cup liquid honey, maple syrup or Roger’s Golden Syrup
2 tsp. vanilla
Preheat the oven to 350°F and spray an 8?x8? pan with nonstick spray.
In a large bowl, stir together the oats, brown sugar, oat flour, salt and cinnamon. Stir in the dried fruit, nuts and seeds.
In a small bowl, whisk together the canola oil, nut butter, honey and vanilla. Add to the dry ingredients and stir until well blended and crumbly. Press into the prepared pan.
Bake for 30-35 minutes, until golden around the edges. Cool completely in the pan on a wire rack before cutting into bars. Makes 12 thick bars.
June 02 2008 10:15 am