For lunch on Tuesday we joined friends at the Mandarin, a place I may have mentioned once or twice LOL. Today I concentrated on Japanese and opted for sushi. I did have my usual Hot and Sour soup, couldn't go there without having it. I also had a few dumplings just to make sure I wasn't missing any Chinese. I do rather pig out when I go there, just as well I don't go there too often. I am fairly good about dessert though, just have some fresh pineapple and some flan. I love flan but haven't made it myself in years, so, along with the soup, it is my special treat when I go to the Mandarin.When my parents lived in Spain you could get flan anywhere you went out to eat, even in the dockside cafe. Mind you that cafe had the most wonderful food anyway. Pretty incredible bearing in mind most of its customers were dock workers. I guess they had gourmet palates. We got to know the chef very well, or at least my parents did. We were only there for vacations, they lived in the harbour for a while.
Here’s Mushroom Canada’s recipe of the month, using asparagus of course, which is why I am passing it on right now. I just talked to some of the people about the asparagus I got for them. One of them said "you don't have to throw half of it away" which is so very true. You can use every inch of what you buy.
Mushroom, Asparagus and Goat Cheese TartYield: 2 Tarts | Servings: 4-8
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (crimini,
1 450 g package frozen puff pastry, thawed overnight in refrigerator
2 large eggs
½ tbsp (7 mL) Italian herbs
Salt and pepper, to taste
2-3 oz (50-80 g) softened goat cheese
2 tbsp (30 mL) milk
15 asparagus spears, ends trimmed (not if they're fresh from the farm).
1 oz (30 mL) goat cheese, crumbled (for topping)
1. In a large pan add olive oil. Cook mushrooms over medium-high heat for 5-8 minutes, or until moisture has been released.
2. Preheat oven to 350°F/175°C.
3. On a lightly floured surface, roll out both pastry sheets. Transfer to parchment lined baking sheet. Fold over edges all around pastry sheet to make a raised crust.
4. In a small bowl whisk together eggs, Italian herbs, salt, pepper, softened goat cheese, and milk. Divide mixture between both pastry crusts.
5. Place asparagus spears across the top of egg mixture. Spoon cooked mushrooms over the asparagus. Crumble remaining goat cheese evenly over entire tart. If desired, brush the crust with egg wash.
6. Bake tart for 20-25 minutes or until eggs are set, asparagus is tender, and crust is golden.
7. Serve warm or cooled.
Have a great day