Saturday, February 18, 2006

What a Tart!

Delightful meal at the Linday-Abaires, and not just because the young of the species were too absorbed in Godzilla Vs. Mothra to bother their elders much.

Our lovely hostess was all in a bunch because her pumpkin creme brulee resembled a thick soup, that I personally found very comforting on a cold night when I'd been plied with alcohol and dominos. I think I may need to get me one of them little mini-blow-torches. Greg thought she was shining him on for sure when she came out wielding that thing, compulsively apologizing.

Good LORD, what does she have to be ashamed about! When they eat at our house, I serve them their libations in peanut butter jars! They must have noticed since David suggested to Chris that perhaps they should serve me peanut butter in a wine glass.

Here's the menu:

Warm White Bean Salad
Mushroom Tart
Shrimp and Scallops Gratinate
Pumpkin Creme Brulee (Milkshake With a Spoon)


Don't you wish you were ME? That was GOOD eatin"!


and, courtesy of Chris, here's

MUSHROOM TART LINDSAY-ABAIRE
(I took the liberty of modifying the title on her behalf.)

Preheat the oven s to 400 degrees.

Roll 1 sheet of frozen (but thawed!) puff pastry out on a floured surface to a 16 x 10 " rectangle. Trim away the ragged edges and place on a baking sheet. Score with a sharp knife to form a 1 " border. Get out your fork and prick inside the border at 1/2 inch intervals.(What if, instead, it said, get out your prick and fork inside the border at 1/2 inch intervals?) Bake until golden (let's say 15 minutes, and rotate it once)

While that's in the oven, trim and thin-slice 20 ounces or so of mixed wild mushrooms.
Sautee them with 1 package of baby spinach, sea salt and fresh ground pepper.

Drain the funky mushroom juice, then distribute over your fresh-baked crust.
Thin slice a mushroom and scatter that on top.
While you're at it, sprinkle on 2 ounces of crumbled soft goat cheese.

Into the oven with it for 15 mintues and if you want to be extra-fabulous like Chris, you'll drizzle on some truffle oil (My God.) & a touch of sea salt before ferrying it to the table.






dagnabbit - i have this gorgeous (for me) cropped snapshot of the finished product, but the fucker won't upload, so here's a backstage peek, complete with the chef's comely arm.


And now that you know their TOP SECRET family recipe, why not repay the favor by checking out David's newest play, Rabbit Hole?

2 Comments:

Blogger jae said...

hi ayun!
sounds real tasty. i too am one of those cooks that feels the need to apologize as i serve.
welcome to the world of weblogs - perhaps i can interest you in 'foodie fridays' chez domestic affair...?

5:52 AM  
Blogger Brandon said...

When I used Blogger, I just used Flikr (and still do with TypePad too) to get my photos on my blog. Upload your photo to Flikr, go to "different sizes" and then cut and paste the HTML option (the second choice) onto your post (in the "edit HTML" mode, not the "compose" mode), and voila, pictures everywhere! Any time! Any size! Plus, if your blog ever crashes (which I've heard rumors of), you still have your pictures, all nicely coralled in one place. Here's a link to my old blog: http://www.brandoneats.blogspot.com. Notice that you can click on the photos and go to my Flikr page.

2:04 PM  

Post a Comment

<< Home