A LOVE-ly Spinach, Artichoke & Ricotta Tart
Spinach, Artichoke & Ricotta Tart
With all the cooking I’ve been doing lately, I’ve decided to mix it up and experiment with some baking. I’m obsessed with savory tarts and quiches – perfect comfort food for this cold Winter we’re having in New York. I also haven’t played with puff pastry too much, so I though a free-form Spinach, Artichoke & Ricotta tart would be fun to make for my sweetie on Valentine’s Day.
This recipe is fairly easy to make and healthy with all the veggies loaded on top. The light and creamy ricotta base has lemon zest, thyme and fines herbs to give it a bright, fresh flavor. It’s topped with sautéed fresh spinach and artichokes with a little bit of garlic and chile flakes, and I also used a combination of two flavor-infused oils by Tavern Direct – one with Lemon and Pepper, and the other with Chile Pepper and Garlic to give it a little more kick. You could also substitute the veggies with some zucchini and yellow squash and some shallots or sweet potato with bacon and kale. The tart is topped off with four shredded Italian cheeses, then baked to a flaky, golden brown perfection. I used a frozen puff pastry, which is convenient to use, but if you prefer you can make your own puff pastry dough, which is a bit more time and effort but delicious all the same – Martha Stewart has a great recipe on her site. This scrumptious, savory tart is great served with a green salad and a crisp glass of white wine.
Ingredients
1 15 oz container Ricotta cheese
2 tbsp fresh thyme leaves
1/2 tbsp fines herbes, dried
1 egg yolk
Rind of 1 lemon, finely grated
1 tbsp butter
1 tbsp garlic, finely minced
2 tbsp olive oil (can substitute lemon, garlic or chile-infused oils for more flavor)
3 handfuls fresh spinach, roughly chopped
1 pkg frozen artichokes, drained and chopped into large chunks
1 garlic clove, finely minced
1/2 tbsp red pepper flakes (add more or less to adjust heat)
1 puff pastry sheet
1 cup shredded Italian cheeses (Fontina, Parmesan, Romano, Mozzarella)
Kosher or Sea Salt, to taste
Fresh ground garlic and black pepper seasoning, to taste
Preparation
Preheat oven to 400 degrees F.
Ricotta and Lemon and Herbs
In a medium bowl, mix ricotta, thyme, fines herbes, lemon rind and egg yolk until smooth. Set aside.
Spinach and Artichokes
Heat oil in a large saute pan over medium-high heat. Add artichokes and saute for 1-2 minutes. Add spinach and saute until it begins to wilt, another 1-2 minutes. Add minced garlic and red pepper flakes and saute 1 additional minute. Remove from heat, cover with saucepan lid and set aside.
Floured Pastry
Roll out pastry dough and sprinkle with a little bit of flour. Score around the edges with a sharp knife to make a 1 inch border and transfer to a baking sheet lined with parchment paper.
Garlic Butter Wash
Melt the butter and minced garlic on the stove or in the microwave for about 1 minute. With a pastry brush, coat the entire pastry sheet with the garlic butter.
Ricotta Mixture on Tart
Spread the ricotta mixture within the border on to the pastry sheet.
Spinach and Artichokes on Tart
Top with spinach, artichoke, garlic and red pepper topping.
Sprinkle Four Cheese Topping
Scatter the grated cheeses over the entire tart and season with salt and pepper or garlic pepper seasoning to taste.
Flaky, Buttery, Creamy Goodness
Place the tart in the oven and bake for approximately 20-25 minutes until pastry is golden brown and cheese is melted. Remove from oven and place on a cooling rack for about 5-10 minutes.
Slice and serve warm with a green salad and a glass of crisp white wine. Delectable.
Serves 6.
Bistro-Style Beef Stew w/ Red Wine, Smoked Paprika and Orange Zest
Bistro-Style Beef Stew with Red Wine, Smoked Paprika and Orange Zest
On a recent excursion to Williams-Sonoma, I discovered some lovely braising bases that piqued my interest. I wanted to make a hearty beef stew and thought the Beef Stew Braising base would be a perfect starter for my masterpiece. This hearty blend of ripe tomatoes, fire-roasted red peppers and premium dark beer has a rich, complex flavor and is a great base for the beef stew with your own additions. I simply added some crispy bacon, sauteed shallots and garlic, chunks of potato, carrots and beef. I then added some additional flavor by stirring in some hearty red wine, a sprinkle of orange zest and smoked paprika, along with some herbes de provence and fresh thyme.
The orange zest gives the stew a hint of bright flavor, and goes well with the smoky paprika, red wine and shallots. I also added a sprinkling of Awake-a-Steak seasoning – a robust blend of gourmet spices and fresh roasted coffee. The result? A rich, hearty, deliciously slow-cooked pot of goodness – perfect for a chilly Winter day. Just let all the ingredients braise in the pot in the oven to release the savory layers of flavor into a thick beefy stew that is sure to warm your toes. Serve the stew in large soup bowls along with crusty French bread to mop up the sauce, complemented by a big glass of red wine (Cotes du Rhone or Cotes de Provence are a perfect match and also used in the stew). Now this is what I call comfort food - Enjoy!
Ingredients
1 – 4 lb boneless beef chuck roast, cut into 1 1/2-2 inch pieces
3 tbsp vegetable oil or olive oil
5-6 slices thick-cut hickory smoked bacon
Kosher salt and fresh ground black pepper
4 large shallots, quartered
3 cloves garlic, finely chopped
6 Yukon Gold potatoes, cut into large chunks
4 large carrots, cut into 1-2 inch chunks
1 8.5 oz jar Williams-Sonoma Beef Stew Braising Base
1 cup red wine (Cotes du Rhone)
1/2 cup water
2 tbsp tomato paste
4-6 strips of orange zest
1 tsp smoked paprika
1/2 tbsp Awake-a-Steak Seasoning (Instant Gourmet)
2 tsp herbes de Provence
1-2 tbsp dried fines herbes (or fresh chopped chervil, tarragon, parsley and chives), for garnish
5-6 springs fresh thyme, for garnish
Preparation
Place a rack in the lower position of the oven and preheat to 350 degrees. Preheat a large saute pan and get a Dutch oven prepared to cook the stew.
Carve the roast into 1 1/2-2 inch chunks, trimming any large, visible pieces of fat. Place the beef chunks in a large baking sheet lined with paper towels and season with salt and pepper.
Peel and cut the potatoes and carrots into 1 1/2 to 2 inch chunks.
Peel and quarter the shallots and chop the garlic cloves. Shave 4-6 strips of orange peel with a peeler, slice into finer strips if desired.
Fry the bacon slices until crisp and drain on paper towels, set aside until cooled. Chop or crumble into 1/2 inch pieces.
In the same saute pan, saute the shallots in 2 tbsp bacon drippings over medium-high heat until they begin to soften, about 1 minute. Add the minced garlic along with some salt and pepper, and saute for 1 minute. With a slotted spoon, removed shallots and garlic and set aside with the bacon.
Add 1 tbsp of oil to the pan and saute the beef in a single layer in batches, being careful not to crowd or overcook, approximately 10 minutes per batch, until beef is browned on all sides. Add additional oil as necessary in between batches. When all beef is sauteed, transfer to a large Dutch oven.
Add the bacon, shallots and garlic, orange zest, herbs and spices to the Dutch oven with the beef.
Add the carrots and potatoes and stir together.
Add the tomato paste, red wine, water and Beef Stew Braising Base to the pot and stir all ingredients together and bring to a simmer.
Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until beef is fork-tender for about 3 hours.
Stir the stew after about an hour, and then again after 2 hours, recovering the pot with the aluminum foil and lid.
Check the stew for desired consistency: if the stew is too thick, add an additional 1/4 cup of water to the last 15 minutes of cooking. If the stew seems too thin, make a slurry of flour and water and whisk into the stew for thickening. Season the finished stew with additional salt and pepper to taste.
Garnish with a sprinkle of fines herbes and sprigs of thyme. Enjoy with a loaf of crusty French bread and a big glass of hearty red wine (Cotes du Rhone). Fantastique!
Serves 8.
Other Beef Stew Recipes you may enjoy:
Paula Deen’s Old-Time Beef Stew
Pioneer Woman’s Beef Stew with Beer and Paprika
Jacques Pepin Beef Stew in Red Wine Sauce
Wine-Braised Chicken with Shallots, Fennel, Carrots and Pancetta
This lovely braised dish is the perfect remedy for a cold Winter evening, slow cooked and full of goodness. The recipe calls for chicken thighs which are braised in white wine, and chock full of healthy veggies such as fennel, shallots, carrots, garlic and thyme. Add some crunchy fried pancetta to the mix and you’ve got an amazing twist on the classic Coq au Vin recipe, which is normally made with the addition of mushrooms, red wine or brandy. Top off the dish with the savory pan sauce, lemon zest and some fresh parsley and fines herbes and you’ve got yourself a hearty dinner that is sure to please a crowd for a dinner party or just you and your significant other when you’re tucked away from the cold. Serve with a crisp white wine (such as Dry Reisling, which is used in this recipe) and some crusty garlic bread. YUM!
Ingredients
1/4 cup olive oil
8 bone-in, skin-on chicken thighs (about 3 lbs)
Kosher salt and freshly ground pepper
7 oz. pancetta, diced (1 heaping cup)
8 medium shallots, lobes separated and halved
4 medium carrots, cut into 3/4 inch thick slices
1 small bulb fennel, cored, trimmed and cut into 3/4 inch dice
2 large cloves garlic, finely chopped
4 springs fresh flat leaf parsley
4 springs fresh thyme
1-2 bay leaves
2 cups dry fruity wine, Alsatian or German dry Reisling
2 cups chicken broth (low-sodium)
1 cup water mixed with 1 tbsp Knorr’s Chicken Flavor Base
2 tbsp thickening flour
1/4 tsp finely grated lemon zest, for pan sauce
dash of fennel fronds, for pan sauce
dash of chopped thyme, for pan sauce
1 tbsp dried fines herbes (tarragon, chives, parsley, chervil)
1 tbsp chopped fresh flat leaf parsley
Preparation
Preheat oven to 300 degrees F and place rack in bottom third of oven, tall enough to fit a large Dutch oven.
Heat 2 tbsp of the oil in a 7-8 quart Dutch oven over medium high heat. Season the chicken with 1 tsp salt and 1/2 tsp pepper. Arrange the chicken slices skin side down in the pot in a single layer and sear, flipping once until golden brown all over, about 10-13 minutes. Transfer chicken to a plate.
Meanwhile, chop the pancetta into a dice and the vegetables for browning.
Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat, reserving 1 tablespoon.
Heat remaining 1 tbsp oil in the pot over medium-high heat. Cook the shallots, carrots, and fennel, stirring occasionally, until lightly browned about 7 minutes. Add the garlic and cook, stirring frequently, until its aroma subsides, about 1 to 2 minutes.
Tie the parsley sprigs, thyme, and bay leaves together in a small cheesecloth sachet and add the herb bundle to the pot, along with the wine.
Simmer briskly, scraping the bottom of the pot to loosen the brown bits.
Add the chicken broth to the pot and stir for a few minutes, allowing the herb essence to infuse the broth.
Return the chicken and pancetta to the pot, arranging the chicken in a single layer. Bring to a simmer and cover, transfer to the oven.
Braise the chicken until the meat is fork-tender and just starting to come away from the bone, 30-45 minutes. Transfer the chicken to a serving platter or large dish with a slotted spoon and tent with foil.
Add 2 tablespoons of flour to the sauce in the pot, whisking to dissolve, and bring to a boil over high heat. Reduce sauce to approximately 2 cups about 15 minutes, until thickened.
Stir in the lemon zest and season with salt and pepper. Throw in a few fennel fronds and chopped thyme leaves and stir. Pour the sauce over the chicken and serve sprinkled with the chopped parsley and fines herbes. Serve with a glass of crisp, dry white wine and some crusty garlic bread to mop up the sauce. ENJOY.
Serves 4.
Recipe adapted from Fine Cooking One-Pot Meals, Fall 2011.
Sweet & Simple: Black Cherry Clafoutis
Black Cherry Clafoutis
The other day I suddenly had a strong craving for dessert. Most likely this was result of my having eyed some gorgeous black cherries on the sidewalk at Todaro Brothers, my favorite local market down the street. I suddenly remembered a simple, delicious French dessert called Clafoutis that I learned how to make in cooking school, and decided this would be the perfect dish to satisfy my sweet tooth and take advantage of the delectable fresh cherries that were calling my name.
Gorgeous Cherries
Clafoutis is a dessert originating in 19th century from the Limousin region of France. The name stems the verb clafir, which literally means “to fill” – (the fresh black cherries with a custard like batter). The dish calls for slivered almonds and butter along with a hint of almond and vanilla flavors, covered in a custard-like batter and baked. It is finished with a sprinkling of powdered sugar and served lukewarm. Clafoutis is also made with apples, plums, pears, blackberries or raspberries, and is even better with a dollop of fresh whipped cream or ice cream – the perfect remedy for a hot summer day.
Cherries ready for pitting
The traditional way of making Clafoutis is to leave the pits in the cherries which give a more intense cherry flavor to the dish, but you can also choose to pit them before baking, giving it a milder cherry flavor and making it easier to dig in and enjoy this delicious creation. Either way it’s sweet and simple to make, so follow your heart’s desire. One bite, and you’ll be in love. Savourer!
Cherries and Almonds in Buttered Dish
Pouring the Custard Batter over Cherries
Ingredients
1 c fresh black cherries, pitted (or unpitted if you prefer)
1 tbsp slivered almonds
1 egg plus 1 egg yolk
1/2 cup sugar
1/2 tbsp brown sugar
1/4 c all purpose flour
pinch of salt
1/2 c whole milk
1/2 tsp almond extract
3/4 tsp vanilla extract
Powdered sugar (for dusting once baked)
Preparation
Preheat oven to 350 degrees. Butter a medium size oven proof casserole or skillet and toss in almonds and cherries.
Whisk together eggs, sugar and brown sugar, salt and flour; mix together. Slowly whisk in the milk, almond and vanilla flavoring until you have a smooth custard-like batter and pour over the cherries into the baking dish.
Bake for 45 mins to an hour until the Clafoutis is lightly browned (you can test the doneness with a toothpick in the center – it is done if it comes out clean). Let cool to room temperature, then dust with powdered sugar and slice into wedges (or rectangular slices if made in a square or rectangular baking dish). Serve with freshly whipped cream or vanilla ice cream.
Serves 4. If baking for a larger crowd, double the recipe and bake in a large 9×9 or 10×7 baking dish – this will serve 6-8 people.
Sweet.
Simple.
and Oh So French.
Other Clafoutis recipes you may enjoy:
Dave Lieberman’s Blueberry Clafouti
Michael Chiarello’s Apple Clafouti
Julia Child’s Plum Clafouti (via Gratinee)
Jamie Oliver’s Chocolate Clafoutis with Caramelized Oranges
Crunchy and Luscious: Chicken Mushroom Croquettes
Chicken Mushroom Croquettes
Croquettes are delicious small fried food rolls – crunchy on the outside and soft and creamy on the inside. They are usually filled with mashed potatoes or minced meat such as beef or veal, poultry, fish, vegetables or shellfish (crab, lobster, shrimp and salmon are common). The ingredients are mixed together with fresh herbs and spices and oftentimes a creamy white sauce, then shaped into cylindrical patties, coated with breadcrumbs and deep-fried (or you can bake these in the oven if you prefer).
Originating in France, the word croquette means “to crunch”. Perfect for a cocktail party appetizer or just a luscious small dish, served with a salad and a glass of crisp white wine. Serve with a remoulade dipping sauce and a splash of lemon.
Croquettes
1 1/3 c chicken, finely shredded (white meat)
2/3 cup mushrooms, finely chopped (cremini and/or white button)
1/2 tsp salt
1/4 tsp celery salt
dash of cayenne
dash of nutmeg
1 egg, beaten
1/2 c canola oil, for frying
Herb Cream Sauce
1/4 c butter
1/2 c flour
1 c. chicken stock
1/3 c cream
1/2 tbsp parsley, finely chopped
1/2 tbsp thyme, finely chopped
Remoulade Sauce
2 c mayonnaise
2 tbsp chopped capers
1 ½ tbsp chopped chives
1 ½ tbsp. chopped tarragon
2 tbsp chopped parsley
1 tsp chopped chipotle pepper
1 tsp Dijon mustard
Worcestershire sauce, to taste
Tabasco, to taste
Lemon juice, to taste
To prepare remoulade: In a medium bowl, whisk together mayonnaise, capers, chives, tarragon, parsley, chipotle pepper, and Dijon mustard. Add Worcestershire sauce, Tabasco sauce and lemon juice to taste. Cover and chill until ready to use.
To make the croquettes, first shred and chop the warm, cooked chicken (a rotisserie chicken is a fast and easy way to do this or you can use shredded parboiled chicken). Finely chop the mushrooms and mix in salt, celery salt, cayenne and nutmeg, mixing all ingredients together.
Make the herb cream sauce by melting the butter in a saucepan over medium heat and slowly adding flour, chicken stock, herbs and cream together, whisking thoroughly and often until the sauce is smooth and creamy.
Add the sauce to the chicken and mushroom mixture, then add one beaten egg until it has a moist but firm texture; set aside to cool. Shape into cylindrical patties and coat with breadcrumbs. Place croquettes in a frying pan in heated oil over medium high and fry until the croquettes have a crispy, golden brown crust, about 5-6 minutes, and drain on paper towels.
Serve with a side salad of mixed greens with lemon juice and olive oil dressing, a crisp white wine and remoulade sauce for dipping.
Makes 4 servings.
Other Croquette recipes you may enjoy:
Paula Deen’s Potato Croquettes
Anthony Bourdain’s Dutch Croquettes
Japanese Beef and Potato Croquettes (Korokke)
Indochine Kitchen’s Croquettes
