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Dinner Made Simple with Joanne Weir [recipes and photos]

MUSHROOM AND BLUE CHEESE GALETTE

Crust:

  • 1 1/4 cups all-purpose flour, in the freezer 1 hour
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter, cut into ½-inch pieces, in the freezer for 1 hour
  • 4 tablespoons sour cream
  • 2 teaspoons lemon juice
  • 1/2 cup ice water

Filling:

  • 1/4 ounce dry porcini mushrooms
  • 1 cup boiling water
  • 2 tablespoons unsalted butter
  • 6 green onions, white and green, thinly sliced
  • 1/2 teaspoon freshly chopped rosemary
  • 1/2 teaspoon freshly chopped thyme
  • 1 pound cultivated, button or crimini mushrooms, thinly sliced
  • Freshly ground black pepper
  • 4 ounces blue-veined cheese

Directions:

  1. Place the flour and salt in a food processor and pulse two times to combine. Add the butter and pulse several times until most of the mixture is the size of bread crumbs with a few pieces the size of peas. Dump the mixture out onto the work surface in a pile. Spread out the pile a little. Make a well in the center. Whisk together the sour cream, lemon juice and water and add half of the liquid to the well. With your fingertips, mix the liquid with the dry until large lumps hold together. Remove the large lumps and repeat with the remaining liquid. Use as much of the liquid as needed to hold the dough together. Let rest in the refrigerator, 1 hour.
  2. Preheat oven to 400F. Place the dry porcini mushrooms in a small bowl, cover with boiling water and let sit 30 minutes. Drain the mushrooms and reserve the liquid for another use. Finely mince the mushrooms and reserve.
  3. In a large frying pan over medium heat, melt the butter. Add the green onions and cook, stirring occasionally, until soft, 5 minutes. Add the rosemary and thyme and continue to cook 1 minute. Increase the heat to high, add the fresh and minced dried mushrooms and cook until the mushrooms are soft and the liquid from the mushrooms has completely evaporated, 8 to 10 minutes. Remove from the pan and cool. Season with salt and pepper.
  4. Roll the dough on a floured surface to make a 12-inch circle. Place on a baking sheet. In a bowl, combine the blue cheese and mushrooms. Spread the mixture over the dough, leaving a 1 ½-inch border around the edge. Fold the uncovered edge of the pastry over the mushrooms and cheese, pleating it to make it fit. There will be an opening in the center of the tart. Bake until golden brown, 30 to 40 minutes. After 5 minutes, slide the galette onto a serving plate. Serve hot, warm or room temperature.

Serves 6

PROSCIUTTO-WRAPPED HALIBUT

  • 2 pounds fresh wild halibut or cod, cut across into 6 long thin pieces
  • Kosher salt and freshly ground black pepper
  • 3 ounces thinly sliced prosciutto di San Danielle, about 12 slices
  • 1 tablespoon extra virgin olive oil

 Directions:

  1. Preheat an oven to 400F.
  2. Season the fish with salt and pepper.  Lay two pieces of prosciutto slightly overlapping  on the work surface and lay the fish across the slices at one end of the prosciutto. Roll the prosciutto  to completely wrap the fish.
  3. Warm the olive oil in a large skillet over medium high heat.  Cook the fish until golden on one side,  Turn the fish and continue on the second side.  Immediately place the pan in the oven and continue to cook until a knife can be easily inserted into the fish, about 6 to 8 minutes.

Serves 6

SPICED LENTILS

  • 1 1/4 cups French DuPuy lentils
  • 8 whole cloves, tied in a piece of cheese cloth
  • 3 tablespoons extra virgin olive oil
  • 1 small red onion, minced
  • 3 cloves garlic, minced
  • Pinch crushed red pepper flakes
  • 1 cup tomatoes, peeled, seeded and chopped, fresh or canned
  • 1 1/2 cups fish stock or bottled clam juice
  • 1/4 cup fresh chopped parsley
  • 2 teaspoons chopped fresh oregano
  • 1 to 2 tablespoons lemon juice
  • Salt and freshly ground pepper
  • 6 lemon wedges

Directions:

  1. Sort the lentils and discard any stones.  Place the lentils and cloves in a large saucepan and cover with water by 2″.   Over high heat, bring to a boil. Turn the heat to medium low and simmer uncovered until the lentils are almost tender, 15 to 25 minutes.   Drain the lentils.
  2. Heat the olive oil in a large skillet and cook the red onions until soft, 7 minutes.  Add the garlic, crushed red pepper flakes and cook uncovered stirring occasionally, one minute. Add the tomatoes, fish stock or clam juice and cook 2 to 3 minutes.  Add the parsley, oregano and lentils and cook, stirring occasionally, 2 minutes.  Season with lemon juice, salt and pepper.
  3. To serve, spoon the warm lentils onto serving plates.  Top each place of the prosciutto-wrapped halibut and place a little mound of the salad on top of the fish.  Garnish with lemon wedges and serve immediately.

Serves 6

HERB SALAD

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground pepper
  • 1/2 cup fresh whole Italian parsley leaves, washed and dried
  • 1/2 cup small fresh basil leaves, washed and dried
  • 1/2 cup small fresh spearmint mint leaves, washed and dried
  • 2 cups fresh arugula leaves, long stems removed, washed and dried

Directions:

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.
  2. Five minutes before serving, add the herbs, salt and pepper.  Toss together.

Makes 4 cups

Little Gem, Golden Beet and Grapefruit Salad

  • 1 pound golden beets
  • ¾ cup pecan halves
  • 1 pink grapefruit
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon white balsamic vinegar
  • 3 tablespoons heavy cream
  • Kosher salt and freshly ground black pepper
  • 6 small heads Little Gem or bibb lettuces, leaves separated

Directions:

  1. Preheat an oven to 375°F.  Place the beets in a shallow baking dish and drizzle with 1 tablespoon of the olive oil and 1 tablespoon water.  Roll the beets to coat them.  Cover the beets with foil and bake until tender when pierced with a knife, 60 to 80 minutes.  Allow them to cool enough to handle.  Peel the beets and cut into thin 1/2-inch wedges and reserve.
  2. In the meantime, place the pecans on a baking sheet and bake until the pecans are light golden, 5 to 7 minutes.  Reserve.
  3. Finely zest 1 teaspoon grapefruit rind and reserve.  Using a sharp knife, cut the top and bottom off the grapefruit to reveal the colored flesh.  Place one of the cut side downs down on a work surface.  Using a small sharp knife, cut off the peel and white pith from top to bottom.  Turn the fruit to the opposite cut side and remove any white pith remaining.  Cut the grapefruit into sections, cutting between the membrane.  Discard any seeds.
  4. With the remaining insides of the grapefruit, squeeze 2 tablespoons grapefruit juice and place in a small bowl.  Add the grapefruit zest.  Add the olive oil, vinegar and cream and whisk together.  Season with salt and pepper.
  5. To serve, toss the lettuce with the dressing and place on a serving platter.  Top with the beets, grapefruit and pecans.

Serves 6

 

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4 Comments

  1. Lynessa June 12, 2013 Reply

    These recipes look awesome! I will try them for sure! Thanks!

    • kpadmin June 19, 2013 Reply

      Glad you liked them Lynessa! Try our favorite Little Gem, Golden Beet and Grapefruit Salad, and tell us how you liked it. Enjoy!

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