Wednesday, June 3, 2015

Manulife LPGA Classic, Lunch,

It might surprise you to hear that we went to Barrie's Asparagus farm again today. This time I bought nearly 14 lbs. of the stuff - some for me, a lot for other people. Got everyone here turned on to farm fresh asparagus. Anyway, on our way we pass a relatively new golf course called Whistle Bear, they opened the back 9 in 2000 and the front nine in 2001. Never played there as a) it's private and b) they built it just about the time we were quitting for health reasons. It looks a delightful course. Today there were signs all over the place announcing the Manulife LPGA Classic. How exciting. I didn't even realise it was up to LPGA standards. Neither of us could follow a golf game on foot these days, but it is exciting just to know it's happening at a local course. Hunting for a picture I now find it's actually the 4th annual Manulife LPGA Classic. Wonder how come we didn't know that? Maybe it wasn't in asparagus season LOL.

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 Tart

Yield: 2 Tarts | Servings: 4-8

Ingredients

1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (crimini,
shiitake, oyster)
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)


Method

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
 

35 comments:

  1. My dad used to make flan but I never much cared for it. His grape nut custard was pretty good though. Only in the past 10 years have I developed a taste for creme brulee'.

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    1. Funny I love it JoJo but don't get it very often. Never heard of grape nut custard. I like crême brulée very much too. Again, don't have it very often.

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  2. Oh, I think I have just found a new appetizer. Looks delicious.

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    1. Doesn't it Denise. It would be a great appetizer. Only trouble is to use the really fresh asparagus limits the use of this dish.

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  3. Oh this recipe is definitely going to go in my file for next asparagus season.

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    1. Do you have a cookbook programme on your computer Helen, that's where I store all my stuff these days. Or in my blog I guess LOL

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  4. Lunch at the Mandarin sounded delicious! I've only had sushi once but liked it a lot; just haven't explored to find a sushi restaurant where we now live. I do like flan, simple but delicious.

    This recipe for asparagus omelette came up on a site I get recipes from. Thought immediately of you. Hope the link works.

    http://www.justapinch.com/recipes/breakfast/breakfast-egg-breakfast/asparagus-omelette.html?utm_campaign=website&utm_source=sendgrid&utm_medium=email

    betty

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    1. It was a good lunch. Not sure where you live, but the best sushi are found in seaside towns or towns relatively close to the sea where they can get really fresh fish. I've had sushi in Kissimee (not too far) which was some of the best as well as in San Francisco which, of course, is right on the ocean.

      I will check it out Betty, thanks so much for sending the link.

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    2. I just checked your omelette recipe, looks delicious. Funny, it includes chive flowers and I just told Denise about using them in salads. I don't really have access to any myself now.

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  5. Watched an old movie recently about a woman who turns her husbands truck farm into the best asparagus farm around. She also trys to teach her son the importance of loving what you do vs doing something just for the money. Don't ask me the name though, can't remember for the life of me. Good movie.

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    1. Yolanda, I just learned yesterday that there are 74 asparagus farms in Ontario. Not that I need more than one of course. Tim Barrie, my asparagus farmer, certainly loves what he does. Some of these old movies are well worth watching.

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  6. Hi, Jo,

    That tart looks great!

    Flan, in an ASIAN restaurant? Now that sounds very odd to me. Since this is typically very Spanish. LOVE Flan. A close friend of mine is a gourmet chef and he makes the most outrageous Coffee infused Flan... (his own creation) amazing. It's nothing like you've ever tasted.

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    1. Hi Michael, it does look good doesn't it.

      Well, desserts aren't really an Asian thing anyway are they? They have a big dessert area most of which I avoid. I would love to try that flan your friend makes, sounds delicious.

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  7. Hi Jo, Wifey would totally enjoy this. Me, I like asparagus seared al dente on a cast iron skillet in EVOO and garlic seasoning

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    1. So Stephen you will have to make it for her. I prefer my garlic cooked in boiling salted water for 3 mins for a quick fix. That way it always seems moister and lusciouser (new word). However, my second favourite is crispy asparagus fries which I posted last month.

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  8. Replies
    1. It's also known as crème caramel if that helps? I am surprised you haven't come across it. I guess it's a kind of custard with a caramel sauce.

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  9. Asparagus sounds really healthy and being a green vegetable, I suspect its one of the good guys. When I was little, Mom used to make sponge flan with a jelly /mandarin top. It was divine with cream.

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    1. It is Spacerguy, really healthy. It is on a par with kale except for one vitamin, I forget which one now. But that's not why I eat it of course.

      Sounds like a good dessert.

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  10. Very cool on all the asparagus. Such an in-season treat.

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    1. I know and it's such a short season for the good stuff Ivy. I guess if one could buy the good stuff all year it wouldn't be such a treat.

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    2. I agree with that. And also, it's nice to have all these different seasonal treats.

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    3. It is, Ivy, I miss summer fruits when they disappear, they have such short seasons.

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  11. If they are hosting the LPGA Classic then it must be quite a club!

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    1. I think it is Alex. It looks a fabulous course and is very busy all the time but never having been inside, I didn't know what that was like until I googled pictures. Very impressive. Wonder what the food is like?

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  12. I have never golfed in my life unless you count mini-putt:) I love the Mandarin and have not been there in a while. It's hard for me to say no to desserts

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    1. We used to be keen golfers Birgit but for various reasons, health mostly, had to give it up. I enjoy mini golf now and again. We go to the Mandarin quite a bit, enjoy it. I would rather eat Hot and Sour soup than desserts. I could almost eat the soup and not bother with anything else.

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  13. Oh I can't wait to try this recipe. Some of my favorite ingredients, goat cheese, mushrooms, asparagus, and olive oil! I would love to eat at your Mandarin restaurant! I've never played golf but my step-dad loves it!

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    1. I guess my first reply went to cyber space. My favourite ingredients too Lisa. I wish you could join us at the Mandarin, we'd have a ball. Used to love golf, both of us, one summer I was laid off and I was out there at 7 every morning.

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  14. That flan is making my mouth water!

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    1. The one at the Mandarin is delicious Jay, but I do like the sound of Michael's friend's version - see above.

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  15. Dearest Jo.... with 14 pounds of bloody asparagus, you know I'm *not* using your bathroom after you or the Hubster go pee :)

    PS: I love flan.... and I'm a horrible dessert person (I lived in Spain, too.... and some of my *best* meals were with the hotel staff in the "lowly" basement kitchen... man, I still miss that daily paella!!

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    1. Just me, hubster doesn't eat it often.

      I know just what you mean Mork, the dockside café was just like that and the chef was fabulous. Piernes de Cierda was one of my favourites.

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  16. So how long does 14 lbs of asparagus last!

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    1. Guy I only had 4 1/2 lbs for me and I used 2 lbs to make soup. I am planning another visit to the farm on Tuesday so long as I don't run out before then.

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