Savoury Spring Vegetable and Goat Cheese Tart

Spring Vegetable & Goat Cheese TartThis savoury tart is filled with wonderful bits of green from the asparagus and onions, contrasting with the bright yellow from the eggs. The cheese adds a creamy tart note that definitely satisfies, even those of you who might not normally go for a tart. If you don’t have a tart pan (kinda like a shallow spring form pan) then you can always just use a regular pie dish or even the disposable tin ones that the pie crusts come in (that’s what I do). With regards to asparagus, please follow the link below to learn how to clean them properly. Alternatively though, you could use frozen pre-checked asparagus, from a brand such as Bodek. If you can’t find crème fraiche, you can substitute with sour cream or Greek yogourt. If you’re not crazy about tarragon (like me), you can omit this herb or use basil in its place. This tart will serve 8.

Ingredients:

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 ¼ pounds total), trimmed, peeled if thick*
5 spring onions or 12 scallions/green onions*
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
8 ounces soft fresh goat cheese
¼ cup crème fraiche
¼ cup heavy cream
1 tablespoon minced flat-leaf parsley*
1 tablespoon minced fresh chives*
2 teaspoons minced fresh tarragon*
3 large eggs

* Click here to learn how to properly clean these ingredients.

Directions:

Roll out pie crust on a lightly floured surface to a 12″ round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.

Preheat oven to 425 degrees. Line a baking sheet with foil. Cut off top 1½” of asparagus tips; reserve. Slice stalks into ¼” rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions/green onions). Slice pale-green parts into ¼” pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12–15 minutes. Transfer to a small bowl. Reduce oven temperature to 375 degrees.

Meanwhile, heat the remaining oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6–8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.

Advertisements

Matzo Brei

Matzah BreiMatzo Brei is a long standing Passover tradition in my house, and we tend to be purists, using only the basic recipe below and topped with a little ketchup (’cause despite what you may think, ketchup pretty much goes with everything). My co-worker’s husband goes sweet, adding pancake syrup to his freshly cooked dish, while my boyfriend goes savoury, adding sauteed veggies and cheese to the dish while it cooks. To each his own I guess! No matter how you make it, I hope you like it! This recipe will serve 2-4 people.

Ingredients:

4 Matzos
4 large eggs
1 teaspoon salt, or to taste
3/4 stick (6 tablespoons) unsalted butter/margarine

Optional Ingredients:
For a savoury dish try adding any or all of the following: sliced mushrooms, sliced peppers, sliced onions, cheese
For a sweet dish try adding any or all of the following: canned fruit, applesauce, sour cream or syrup.

Directions:

Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.

Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

Tzvoorach (Farmer’s Salad)

Farmer's SaladI personally LOVE this dish and make it quite often for myself. It keeps well in the fridge (as any dairy would), but tends to separate a bit the next day, so make sure you re-mix it before serving. The vegetables listed below are the “classics” but you can definitely switch them up, adding bell peppers or celery. I’ve even seen broccoli and cauliflower thrown in. I suggest keeping the onions though, and they really add a kick to the mix. This recipe will serve 5-6 as a main.

Ingredients:

1 bunch radishes, sliced
1 long English cucumber, diced
1 pint cherry tomatoes, halved
1 bunch green onions, thinly sliced*
½-1 tsp. salt (to taste)
LOTS of freshly ground pepper
8 oz dry pressed or creamed cottage cheese
½ cup sour cream

* Click here to learn how to properly check green onions.

Directions:

In a large bowl, mix together first the cottage cheese and sour cream, with the salt and pepper, so that it has a chance to blend and have the salt and pepper flavour the cheese. Then add each of the chopped vegetables, tossing between each batch to fully incorporate. I suggest adding the tomatoes last so that they don’t bruise and break up too much with repeated mixing. Taste for salt and pepper, and adjust as needed. Serve cold/room temperature.

Original Style Green Goddess Dressing

Green Goddess DressingGreen goddess dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honouring actor George Arliss, who starred in the hit play The Green Goddess. With loads of grassy fresh herbs and a tang from the sour cream and lemon juice, this creamy dressing is delicious over butter lettuces, served as a dip, or drizzled on fish. Unlike modern versions, the traditional dressing does not contain avocado. This recipe makes 3 cups.

Ingredients:

4 anchovy fillets, rinsed, patted dry, and coarsely chopped
2 medium garlic cloves, smashed and peeled
2 cups mayonnaise
1 cup sour cream
1 cup loosely packed fresh Italian parsley leaves*
½ cup loosely packed fresh tarragon leaves*
4 tablespoons finely chopped fresh chives*
4 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste

Directions:

Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight fitting lid for up to 1 week.

* Click here to learn how to properly clean fresh parsley, tarragon and chives.

Blintz Soufflé

Blintz SouffleIngredients:

1 dozen frozen blintzes, any flavour (cheese, blueberry, cherry, etc.)
1 ½ cups sour cream or yogurt (light or regular)
1 teaspoon vanilla extract
½ cup sugar
4 eggs (or 1 cup egg substitute)
½ cup orange juice
cinnamon, as garnish

Directions:

Place blintzes in a single layer in a sprayed 9” x 13” glass baking dish. Using a steel blade, process sour cream or yogurt, with vanilla extract and sugar for a few seconds. Add eggs and orange juice through feed tube while machine is running. Process until smooth. Immediately remove bowl from the base of machine to prevent leakage. Pour topping over blintzes(can be prepared in advance and refrigerated.) Sprinkle the top with some cinnamon (it looks good AND it tastes good!). Bake in a preheated 350 degree oven for 1 hour, until puffed and golden. Serve with sour cream or a sauce that matches the blintz filling; e.g.: cherry, blueberry, etc.

Salmon en Croute

Salmon en CrouteIngredients:

1 salmon fillet (about 1 ½ pounds), skin removed
½ cup sour cream
3-4 tablespoons chopped fresh dill*
16 oz. fresh baby spinach or 10 oz. frozen spinach, defrosted and drained*
2 cloves garlic, minced
Zest and juice of 1 lemon
¾ cup dry bread crumbs (plain or seasoned)
½ cup parmesan cheese (grated or shredded)
1 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
2 hard boiled eggs, chopped
1 (17.3 oz) package frozen puff pastry, thawed
1 large egg, lightly beaten

Directions:

Preheat oven to 350 degrees. In a skillet on medium-high heat, sauté the spinach, onion, garlic and lemon juice until the onion has become translucent, about 5-6 minutes. Add about half of the salt and pepper to the spinach mixture and stir well to combine. Set aside, and allow the mixture to cool. In a small bowl mix together the fresh dill, the lemon zest, parmesan cheese, bread crumbs and remaining salt and pepper. Set this aside as well.

You are going to want to completely encapsulate the fish, so it is easiest working with two pieces of pastry dough, rather than one large one. Roll out the dough on a lightly floured surface and divide in half. Lay one sheet out on a greased 13 x 9 inch baking dish or cookie sheet. Spread about a tablespoon or so of the sour cream on the dough. Then lay the salmon on the dough. Next, spread the remaining sour cream on top of the salmon. Then sprinkle on the bread crumb mixture over the sour cream. Then gently spread out the spinach mixture on top. Finally, finish with a layer of the chopped up hard boiled eggs.

Pull the edges of the dough up around the sides of your salmon pile. Then top with your remaining piece of dough, using your beaten egg to help seal the two pieces together. Use the remaining beaten egg as a wash over the top of the pastry. Cut a few slits to allow steam to escape, and take the opportunity to decorate the top of the pastry with slits or designs to your liking. Bake for 45 minutes or until golden brown. Serve with a cucumber dill or tartar sauce.

* click here to see how to properly clean fresh dill and baby spinach.

Curry-Scented Butternut Squash Soup

Butternut Squash Soup

Ingredients:

1 butternut squash, 2 ½ lbs or about 6 cups, peeled and cubed in 1” pieces
2 large sweet apples such as Fuji or Honeycrisp, peeled and cubed in 1” pieces
3 medium onions, diced
2 tablespoons butter
¼ cup plus 2 tablespoons packed dark brown sugar
1 ½ tablespoons curry powder
6 cups vegetable stock
1 container (8 oz/250 g) mascarpone cheese
2 teaspoons salt
Sour cream and snipped fresh chives (optional)

Directions:

In a large stock pot or Dutch oven, melt butter in over medium-low heat. Add onions and cook for 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir for 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 25-30 minutes or until squash is very soft. Remove from heat. Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into a stand-by bowl for holding while you blend the rest of the soup. Repeat two times with remaining squash mixture. Alternatively, if you have an immersion blender, you can use this rather than transferring the soup. Return soup to stock pot and whisk in mascarpone and salt until mascarpone is completely incorporated. If the soup is too thick for your liking, you can thin it out with additional stock. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired. Makes 8 servings.

Bonus – When scooping out the seeds from your squash, do NOT throw them away! Clean them under running water to remove any residue, and then toss them with a little oil and spices of your liking. With this soup, since it has a curry flavour, you can toss a little curry powder or even cinnamon or nutmeg on the seeds, along with some salt and pepper. Then spread the seeds out on a baking sheet and roast at 400 degrees for anywhere between 5 to 20 minutes, depending on the size of the seeds. You should just keep an eye on them, as seeds tend to burn quickly! Once done, remove from them oven and toss a few on top of each soup serving as a nice crunchy garnish.