Barb, your Wild Mushroom Tart recipe was great for our fundraiser! I am linking to your post,

J

joe

Well-known member
though I have now looked at the page too many times and they won't let me see it without buying the book, lol. Perhaps someone will want to transcribe it because it really is good. The smoked mozzarella and the apple cider gave it a bacon-ey quality.

I had a big box each of shitake and oyster mushrooms donated so that is what I used. I didn't have dried mushrooms to soak in the apple juice but I added it to the sauteed onions and cooked it down. Since I was doing six tarts I sauteed the mushrooms separately in batches until the liquid was reduced, then combined them with the other filling ingredients. I added fresh thyme, and I used the Julia Child crust recipe I always use, but otherwise I followed the recipe for the filling.

I had enough filling left over for a gratin dish and that was delicious for dinner two nights. I never got a taste of the actual tarts on event day because they disappeared, even served cold.

http://eat.at/swap/forum1/209525_I_really_enjoyed_this__Sheila_Lukins_re_Wild_Mushroom_Tart___Link_does_not_ha

 
The other hit of the day, which is always a hit, was fried sage leaves stuffed with anchovies.

It is from David Roccoe: Take two sage leaves and put a piece of anchovy in between. Holding it together with two forks (or two fingers) dip in egg, then flour, and fry on both sides in hot oil in a skillet. Voila!

I switched to a fritter batter for this event because we were doing a lot of them and the flour can fall and burn in the bottom of the pan, making the last batches unsightly. The batter recipe is 2 eggs, 1/2 cup of flour and dribbles of beer to the desired consistency. It was really good and easier to handle, so that is how I will probably do them from now on.

I set up my propane burner and assigned two volunteers to the task. They made about 150, which were eaten as fast as they were fried.

 
YAY! So glad your day was a success! (And happy that the rec that I posted helped). I was

thinking of you on Sunday. Hope it was a great fundraiser! Your garden group is REALLY lucky to have you! Your enthusiasm,passion and commitment shine!

 
Just the regular canned ones in the 2-oz. tins. We cut the filets crosswise in fourths.

When I do it at home I use bigger pieces--halves or thirds.

 
Thanks! It looks like I remembered everything but the applejack. (My view expired halfway through)

I would have used brandy, and then I would have had to confess to yet another alteration of the recipe.

 
Speaking of wonderful tarts, I tried this one this weekend, REC: Rainbow Chard Tart

We loved the tart but not the crust. So, like Joe I used Julia's crust and then the tart was perfect!

When I made the crust as written, it turned out very sandy. Maybe because I didn't add enough water?? But, Julia's crust was perfect as always.

I like the tart because it uses the chard stems as well as the leaves. And, the second time I made it I used oregano because I have the worlds largest patch of oregano in the history of time in my garden. It was just as good as with the rosemary.

The recipe is from the book Outsatanding in the Field--it is a collection of some of the recipes used at the Farm to Table dinners.

http://www.livinghopefarm.org/sm_db_item.php?id=135&featuretype=recipe

 
Barbara, I definitely have to try this. Chard is a gift that keeps on giving. Did you use rainbow

chard? I'm curious to know if the color kept. Even if it didn't it's a nice title. We could have used this last weekend as a tribute to the gay pride parade taking place across town!

 
Joe, I only had red chard and it kept its color nicely. for some reason

they guy I like to buy my chard from separates it by color. I always choose the red because I love the color. I need to ask him to mix the colors..............

Now, a question about growing. I have some in my somewhat shady herb garden that is about 3" tall. I will wait til it gets bigger but when I cut it will it come back--you mentioned the plant that keeps on giving??

 
You may want to try it in full sun, but it can take some shade. The plants get quite big and you can

harvest all season by pulling off the outer stalks. It should go on until frost. (Virginia has freezes, right?) Here it will go on into the winter but it bolts to seed in early spring. By then we can have another crop on the way, so we really have it year-round.

It used to be just white and red varieties, but now they have cross-bred with beets to produce other hues like yellow, pink, orange etc. They usually sell the newer colors in a seed mixture.

There, you have more info than you asked for. Talk about a gift that goes on and on!

 
Barbara, B&B anchorage question >>>>

my cousin + husband & 2 college kids are visiting in July. I couldn't remember the name of B&B. I thought they might enjoy being downtown for 2 nights. also, was train trip to Denali good, or would driving up be just as nice?

 
Hi Ang! I will have to check with Dolly on the name of the B&B, it was very nice and so convenient.

The train trip was fabulous. We were in the glass top car which was so nice because we could see everything. It is up higher than a car so more to see and the car driver can't always sightsee so much, so I would recommend the train.

Oh how I would love to go back again and see more!

 
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