- ½ Cup whole-milk ricotta cheese
- 1 Large egg yolk
- 2 Teaspoons plus
- 2 Tablespoons extra-virgin olive oil
- ¼ Cup crème fraîche or sour cream
- 1 ½ Pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed
- 2 Teaspoons fresh thyme leaves
- 1 Tablespoon butter
- 1 Bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
- 1 Sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 Large egg yolk, beaten to blend with
- 1 Teaspoon water (for glaze)
- 4 Ounces thinly sliced Gruyère cheese
Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
Preheat oven to 400°F.
Roll out puff pastry on lightly floured surface to 13×9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then the remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
- 6 Tablespoons fresh Italian parsley leaves
- 1/3 Cup 1/2-inch pieces fresh chives
- 3 Tablespoons fresh tarragon leaves
- 3 Tablespoons fresh chervil leaves
- 2 Tablespoons extra-virgin olive oil
- 2 Teaspoons fresh lemon juice
Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
Cut tart into rectangles. Transfer to plates. Garnish with herb salad. Makes 6-8 appetizer sized servings.
Please let me know how you like this Wild Mushroom Tart recipe via our Contact Us page, our Facebook Page, or Instagram.
- 4 Medium chicken breasts, poached or roasted
- 3 Cups shredded chicken
- 2 Large onions, diced
- 5 Medium tomatoes, chopped
- 3 Chipotle chiles in Adobo
- 3 Cloves garlic
- Salt and pepper to taste
- 5 Tablespoons olive oil
If Poaching Chicken…
Place the chicken breasts in a large pot and cover with water, add salt and bring to a boil. Turn down the heat to low and let the chicken simmer for 10 to 15 minutes depending upon the size of the breasts. If you plan to use the stock, skim off the fat as the chicken simmers. Remove the pot from the heat and let the chicken chicken rest in the stock for 5 minutes and then remove from the liquid to cool.
To Make the Sauce…
Heat the oil in a large pan and add the onions. Cook the onions until they are soft and translucent, about 5 minutes.
While the onions are cooking put the tomatoes, garlic, chilies, salt, and pepper into the blender and process (if you prefer spicy food feel free to add another chili pepper). Taste the sauce and adjust the seasoning if necessary. Pour the sauce (salsa) over the cooked onions and simmer on low for 10 minutes.
Add the shredded chicken and simmer for another 5 minutes. For tacos, serve with a warm taco, cream, cheese, over rice, or with other toppings.
Please let me know how you like this Chicken Tinga recipe via our Contact Us page, our Facebook Page, or Instagram.
Ingredients for the Cake…
- 2 Sticks (1 cup) unsalted butter, softened
- ¾ Cup cocoa powder
- 2 Cups granulated sugar
- 2 Eggs
- 1 TSP vanilla extract
- ⅔ Cup full-fat sour cream or Greek yogurt
- 2 Cups all-purpose flour
- 2 TSP baking soda
- 1 TSP salt
- 1 Cup stout beer (such as Guinness, or you may use a porter)
Ingredients for the Ganache…
- ¾ Cup dark chocolate chips (you may substitute with semi-sweet)
- ½ Cup hot heavy cream
01Preheat oven to 350 F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.
02In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
03Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.
04In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.
05Allow 35 minutes for prep and 45 for baking. Serves 10-12 depending on how big you make your slices. 😉
Please let me know how you like this Guinness Stout Cake recipe via our Contact Us page, our Facebook Page, or Instagram.