Tag Archives: summer

Goat cheese and mushroom Tart

 

Goat cheese and mushroom tart

Goat cheese and mushroom tart

Goat cheese and mushrooms are two of my very favourite ingredients. I like them anytime, anywhere, in almost any combination. I love them so much that I’m actually a little surprised that I haven’t posted a recipe using them together, before now.

In my post last week, I mentioned that we had spent a week relaxing at our family cabin. Since the entire idea behind a vacation at the cabin is to relax, I usually spend some of my time working on a new recipe or two. That might sound odd to some people, but for me, being in the kitchen, creating something new and yummy is one of my favourite ways to relax. Especially with some music playing and my husband occupying the kids. Oh, and how could I forget, a glass of wine to sip on while I work away.

As far as wine goes, I tend to be a red wine kinda girl. In this case, however, I felt like this recipe was a bit too rich for red. I chose instead to sip on a delightful Sauvignon Blanc from Serendipity Winery. It was fresh and light, which was perfect for balancing out the richness of this goat cheese and mushroom tart.

Serendipity Winery 2013 Sauvignon Blanc

Serendipity Winery 2013 Sauvignon Blanc

All in all, I would say this recipe completely sums up my idea of a perfect, relaxing day. I hope you enjoy it!

397g package of frozen puff pastry, thawed

2 oz cream cheese, softened

2 oz goat cheese

1 tbsp garlic chives

1 tbsp butter

1 tbsp extra virgin olive oil

1 (14g) package of dried porcini mushrooms

1 Cup portabello mushrooms, sliced and then halved

1 large shallot, minced

4 pieces of asparagus, trimmed

salt to taste

Preheat the oven to 400 degrees Fahrenheit.

 

Start by re-hydrating the porcini mushrooms according to their package directions.

While the mushrooms are re-hydrating, roll out the puff pastry to form a rectangle that’s about 10″x12″. Place it on a baking sheet lined with parchment paper and set aside.

Blend together the cream cheese, goat cheese and chives. Gently spread the mixture evenly over the puff pastry.

Once the porcinis are ready, heat the butter and olive oil together in a skillet over medium heat. Add the shallots and cook for 1 – 2 minutes, until just starting to sweat. Add the portobello mushrooms, cook for a just a few minutes, then add in the porcinis. Continue cooking for a couple minutes longer until the mushrooms are tender. Season with salt.

Evenly spread the mushroom mixture over the cheese and pastry. Top with the asparagus, cutting it into smaller pieces if you like.

Bake for 20 – 25 minutes until the crust is golden and flaky.

 

Summer Market Salad

Summer Market Salad

This past week we were able to get away for a few days vacation at our family cabin. About a 4 hour drive away, our cabin has been in my husbands family for about 50 years. Aside from a few renovations, much of the cabin is still the same and old family photos line the walls. Our kids love our vacations at the cabin. They look forward to it all year long, sometimes going as far as attempting to pack their suitcases a few months in advance. With very limited cell phone and internet service, it’s the perfect place to go to relax. Unfortunately, it’s also the perfect place to overindulge in food and drink and we often come back feeling a little sluggish. This week, it’s time to Continue reading

Grilled Halibut with Blueberry Sauce

Grilled Halibut with Blueberry Sauce

Grilled Halibut with Blueberry Sauce

Growing up, I remember heading to the strawberry patch or blueberry fields to pick blueberries with my mom and her friend. It was a great summer tradition that always resulted it several jars of homemade jam. Although I’ve only made jam once or twice, berry picking is a tradition I’ve continued with my own kids. My seven year old is very particular when picking blueberries, picking only the biggest juiciest looking berries, while my four year old splits her time between the rest of Continue reading

Lemon Herb BBQ Chicken

Lemon Herb BBQ Chicken

Lemon Herb BBQ Chicken

Do you ever notice how opportunity comes knocking at the most in-opportune times? That’s sort of been my story over the past couple of weeks or so. Like most people, I think, I don’t like to pile too much on my plate (metaphorically, of course. If it’s an actual plate, I most definitely like to pile too much on it), but this past week my mentality has completely changed. I’ve decided that I’m probably actually capable of accomplishing way more than I give myself credit for. Sometimes I just need a little kick in the behind to get myself going. In the midst of trying to keep two little ones entertained Continue reading

Roasted Cherry Salad with Maple Vinaigrette

Roasted Cherry Salad with Maple Vinaigrette

Roasted Cherry Salad with Maple Vinaigrette

This year all the berries and cherries are coming to the market ahead of their usual schedule. From strawberries in May, cherries at the beginning of June and blueberries this past week, it seems like everything is loving the early summer weather. I’ve got to say, I’m loving it to. I’m definitely a sun seeker and am usually more than ready for summer when it arrives. I get pretty excited about all the new produce in the market and find that the change of season brings new inspiration into my cooking. Kind of an “out with the old, in with the new” mentality when it comes to recipes. This recipe came about last week while I was trying to figure out a way to use up what was left of the cherries I had, as usual, over bought. I wanted something light and refreshing and remembered a time I had a roasted grape salad at a restaurant in town that, sadly, closed down a year or so ago. I was curious to see what would happen if I applied a similar idea to cherries. I expected them to taste a little bit sweeter, if anything, which didn’t really happen. They just developed a deeper flavour and tasted a little like red wine. Obviously, I didn’t need much more convincing to carry on with this recipe for roasted cherry salad with maple vinaigrette. I’m just surprised were enough cherries to make the salad after all the sampling I did. I hope you enjoy it!

 

1 Cup cherries

3 Cups mixed greens

1/4 Cup fresh sage, chopped

2 tbsp chives, sliced

1/4 cup sliced almonds, toasted and cooled

2 tbsp extra virgin olive oil

2 tbsp white wine vinegar

3 tbsp maple syrup

pinch of salt to taste

Preheat the oven to 400 degrees Fahrenheit

Cut the cherries in half and remove the pit. Then place the cherries on a baking sheet lined with parchment paper. Place them in the oven and roast them for 15 – 20 minutes. Remove them from the oven and set aside to cool.

While the cherries are cooling, add the greens, sage, chives and almonds to a large salad bowl. In a separate small bowl, whisk together the olive oil, vinegar, maple syrup and salt. Set aside.

Add the cooled cherries to the greens mixture and toss with the maple dressing right before serving.

 

 

 

 

 

 

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