Unicorn (Unicorn@Indenial.com)
Sat, 19 Jun 1999 18:01:30 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
We have reader Onyema K. Anazonwu to blame... I mean thank for
today's food funny:
Q: What do you call a rich melon?
A: A melion-aire!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's installment in our "Colorado's Greatest Chefs" series is the
creation of Chef Siegfried Eisenberger of The Penrose Room of The
Braodmoor in Colorado Springs.
Wild Mushroom and Asparagus Tart
Adapted from "Cooking with Colorado's Greatest Chefs,"
Westcliffe Publishers, Inc., 1995
http://www.amazon.com/exec/obidos/ASIN/1565791274/worldwiderecipes
1 Tbs (15 ml) butter
2 tsp (10 ml) finely chopped shallot
12 oz (350 g) chopped mushrooms, wild if available
6 stalks asparagus, chopped
1/2 cup (125 ml) white wine or chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground black pepper to taste
1 tsp (5 ml) chopped fresh parsley
4 - 4 to 5 inch (10 to 12 cm) tart shells,
or one 8 to 10 inch (20 to 25 cm) tart shell
Heat the butter in a saute pan and cook the shallots over moderate
heat until translucent. Add the mushrooms and asparagus and cook
until the moisture has evaporated. Add the wine or chicken broth and
stir to dissolve the brown particles in the bottom of the pan. Cook
until the liquid is reduce to about 2 tablespoon (30 ml). Add the
cream and heat until it thickens a little. Fill the tarts with the
mushroom mixture and place on a baking sheet. Bake in a preheated
350F (180C) for 20 to 25 minutes, until the tart shells are browned.
Serves 4 to 6.
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