Leek & Wild Mushroom Lasagna

I was perusing the Food and Wine website, contemplating what I wanted to make tonight and saw a recipe for wild mushroom lasagna. I have the tendency to buy ingredients with the intention of using them, but forgetting about their existence until the expiration date is long past. But I had the luck of remembering the leeks I had purchased a week ago, and decided to alter the recipe to include them. Leeks and mushrooms are a match made in food heaven. The earthy flavor of mushrooms goes so well with the sweetness of leeks. And that's how this recipe came to be.  A few minor adjustments, and I had a beautiful lasagna oozing with creamy Taleggio cheese, earthy mushrooms and sweet leeks. As an added bonus, our house has been filled with a delicious smell all evening. 


Taleggio is what I always considered a "grown-up" (aka "stinky") cheese. From northern Italy, it has a very strong, cheesy aroma, but the flavor is creamy and mild with a bit of a fruity tang. The cheese guy at my grocery store told me his cheese book claims it to be "the most elegant cheese of Italy". I'd say its hard to get higher praise than that. 

Leek & Wild Mushroom Lasagna
Adapted from Food & Wine

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 medium shallots, minced

2 pounds wild mushrooms, such as chanterelle, stemmed shiitake and oyster, caps thickly sliced (between 1/2 and 1/4 of an inch thick)

2-3 large leeks, finely chopped (1/4 inch thick)

Salt

Freshly ground white pepper (can substitute with black)

1 glass dry white wine

2 cups plus 2 tablespoons heavy cream

1/4 cup finely chopped flat-leaf parsley

12 ounces fresh lasagna sheets (substitute with dried if necessary)

1 pound Taleggio cheese, rind removed and cheese separated into 4 pieces

 In a large, deep skillet, melt the 2 tablespoons of butter in the oil over high heat. Add the shallots and cook, stirring, for 1 minute. 

Add the mushrooms and leeks, season with salt and pepper and cook over high heat, stirring occasionally, until the mushrooms are browned and the leeks are soft, about 18 minutes. Add the wine and boil until evaporated, about 2 minutes. Add 2 cups of the cream and bring to a boil. Simmer over moderate heat until slightly reduced, about 5 minutes. Stir in the parsley and season with salt and pepper to taste.Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish.

Meanwhile, in a large pot of boiling salted water, cook the lasagna sheets until barely al dente. Fill a large bowl with ice water. Drain the sheets and immediately transfer them to the ice water to cool. Drain and pat dry.

Arrange one-fourth of the lasagna sheets in the prepared baking dish. 

Top with one-third of the mushroom mixture and one-fourth of the Taleggio. pinch it into little pieces. Repeat this layering twice more, ending with a layer of pasta. Brush with the remaining 2 tablespoons of cream and scatter the remaining Taleggio on top.Cover the lasagna very loosely with buttered parchment paper and bake in the upper third of the oven for 15 minutes. Remove the parchment paper and bake for about 15 minutes longer, until the top is golden in spots. Cover loosely and let rest for 15 minutes before serving.

Roasted Tomato Tart with Crème Fraîche and Thyme

I'd never made a tart before. Sure, I'd eaten many-a-tart in my 19 years, but never made one from scratch. So the first thing to do, was obviously get a tart tin (only I kept calling it a tart thingy). I always assumed that there wasn't much of a difference between tarts and quiches. I mean, sure one has an eggy custard and the other doesn't, but both have yummy crusts, and are visually similar. Apparently, a tart is made in a tin, while a quiche is made in a dish. Tarts are generally presented outside of their bakeware while quiches are presented still nestled in the comfort of their baking dish. In any case, I left the store with my quiche/tart knowledge meter at a new level, and excited to make my first tart. 


I'm really proud of how tart no. 1 turned out. The recipe is pretty simple, although it does take time to do all of the roasting, and to make the dough. But the effort is well worth is, as the taste is fantastic. You end up with a mouthful of deliciously sweet roasted tomatoes, mustard spices, and just the tiniest hint of creme fraiche. 


The only trouble I had was "popping" the tart out of its tin. Sound easy enough, lifting the silver plate out of its surroundings. But I got a pretty bad burn on my arm trying to balance the ring, and the hot tart. Be REALLY careful in completing this step. I think a solution is to have a surface right next to you, so you can slide the tart while still holding on to the ring? If you have any ideas let me know, as I'd like to not burn myself next time I try it. 


But don't let my clumsiness disuade you from trying the recipe. It's a great, and full bodied flavor combination that is well complimented with a simple side salad. 

Roasted Tomato Tart with Crème Fraîche and Thyme

adapted slightly from Orangette, Inspired by Food & Wine, June 2003

4 lbs ripe tomatoes trimmed, halved, and seeded. try using different types. I find that little tomatoes like golden ones, or cherry tomatoes have the most flavor in my area, so thats what I used. 

¼ cup olive oil
a few bunches of fresh thyme leaves
Kosher salt
2 medium garlic cloves, thinly sliced
½ batch Martha Stewart’s pâte brisée without sugar, unbaked, or your favorite savory pastry recipe
1½ Tbs crème fraîche

½ Tbs whole grain mustard
½ cup finely shredded gruyère cheese


Preheat the oven to 350 degrees Fahrenheit, and place racks in the top and bottom thirds of the oven.


In a large mixing bowl, toss the tomatoes with olive oil, thyme, and a generous pinch or two of salt. Arrange the tomatoes, cut side down, on a rimmed baking sheet, and pour over them any oil that is left in the bowl. Slide the tomatoes into the oven and bake for 35 minutes. Remove the tomatoes from the oven, and let them sit for a little bit. Working carefully, remove the tomato skins. If you want to start right away, you can use chopsticks, or two forks to lift the skins. Once the tomatoes cool down a bit, you'll be able to use your fingers. Don't worry if some of the tomatoes are too little to take off the skins; just try to take off as many as possible. Turn the tomatoes cut side up, nestle the slices of garlic into their flesh (you probably won't have enough garlic to place in each tomato if you are using smaller ones, but just do as many as possible), and roast for 30-35 minutes more, until the tomatoes look a little dry and the garlic is pale golden. Let the tomatoes cool.

While the tomatoes cook for a second time, roll out the pâte brisée on a lightly floured surface. Press it gently into a 9-inch tart pan with a removable bottom, and fold in the overhang to reinforce the sides. Trim away any excess dough. Use to fill holes. Put the tart shell into the fridge until the tomatoes are finished roasting.
When the tomatoes are ready, line the tart shell with aluminum foil and fill with pie weights (or dried beans). Bake the tart shell for 30-35 minutes, or until just set. Remove the foil and the weights, and bake the tart shell for about  15 minutes longer, or until pale golden.
In a small bowl, mix the crème fraîche and the mustard; then spread the mixture evenly over the bottom of the tart. Sprinkle the cheese on top. Arrange the tomatoes in the tart shell, as evenly as possible. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown at their edges. Serve hot, warm, or at room temperature.

Yield: 1 10½ inch tart
you can also make the tart ahead of time, and re-heat before serving. 

New York Foods: Discovered

I just finished my first year of college. Being that I go to school in New York City, I've had the pleasure of dining in some of the most amazing places in the world...when I had the money. When I didn't I had to go on exploratory missions around the city. Here is my food round up for the first year of college, Fall 2011 to Spring 2012

BALTHAZAR

you've never had food until you've eaten at Balthasar. Quite literally a whole new level of experiencing food. From the delicious crispy bread, to the service, and the FOOD, I've never had a dining experience like it. I've been twice so far, once for my 19th birthday, and the next time as a celebratory "i've finished my first year of college" feast. When you walk in, it is as if you have been transported to europe, with the decorations and the soft blend of voices. Then, you are whisked through a sea of people to your table. And then the bread. THE BREAD! As a person of German heritage, I know my bread. None of this american-soft-and-crustless stuff. I like a dark crust, almost burnt so it feels kind of tacky in your teeth. A soft, spongy and flavorful center. And that is what you get. And that's not even the food. On my first visit, I had the best chicken I had ever had in my entire life. Crispy, but moist, served on a bed of spinach and roasted tomatoes and gnocchi. The second time, I started with a Balthasar Salad. Which was one of the most creative and delicious salads I've ever started a meal with, blanched asparagus, thinly shaved fennel, a soft but beautiful vinaigrette. As my entree, I had a roasted cod, crispy skin and moist center served with the most amazing honey-roasted carrots and a silky, English pea puree. Just the combinations of flavors in all of the dishes is more than I could ever create. It is food at its finest. Oh, and for dessert (both times) I had Creme Brulee. This is my favorite dessert. Absolutely. But I've never had one so well made as this. It comes to the table with the custard along the sides of the ramekin still warm from the torching of the sugar. The sugar makes the delicious crack as you tap your spoon along the top, and the custard is as smooth and beautiful as silk. Basically, this is my favorite restaurant in the world, period. 

THE RED CAT

Restaurant Week in New York City is this (more than 1 week long) event where some of the city's most fabulous restaurants create special prie fix menues (usually $25 for lunch, $35 for a 3-course dinner) for the under-funded foodie to experience the restaurant. And so it was that on a dark and cold evening, myself and 2 of my friends decided to have an excellent meal at THE RED CAT. My meal consisted of: Butternut Squash Soup, Mushroom and Goat Cheese Pappardelle Pasta, and a Bread Pudding dessert. It was glorious. The Soup had faint hints of cinnamon, and had the most amazing texture. The Pasta was to die for, perfectly cooked fresh pasta nestled in a soft cream sauce topped with meltingly beautiful goat cheese and some greens. The flavors came together and formed one of the best dishes I've ever had. I'd never had bread pudding before, but my friends assured me that this was one of the best they'd ever tasted. A soft, moist little cake-like form flavored with a berried-jam of sorts. It was tasty, but I dont think I'm the biggest bread pudding fan. All in all, this resteraunt was FANTASTIC. And I'm definately going to go when my parents visit and are footing the bill!

PROSPERITY DUMPLING

quite literally the cheapest meal I've ever had in the city. I think my friend and my meal (1 sesame pancake, 5 fried pork and chive dumplings, and 8 steamed dumplings, and 2 water bottles) was a grand total of $6!

Especially on a cool day, these dumplings are delicious. crispy, dripping with juices, perfectly seasoned and just amazing. And if you've never had a sesame pancake, you absolutely MUST try one. Once we had finished our feast (we had ordered more than enough food for 2 people), we wanted to go back in line (out the door and a few doors down) to order more food, but decided to savor the moment and come back another time. 

XI'AN FAMOUS FOODS

When they ask you if you want spiciness, say NO. I said "just a little bit" and my face was melting for the better part of the evening. I had to buy 2 water bottles to try and get the food down. But even though my mouth was on fire, these hand-ripped noodles were DELICIOUS. I got the vegetable noodles, and, I can't even begin to tell you how fantasmic they were. I was literally melting my face off and dying of pleasure at the same time. SO GOOD.

MILK BAR

They may be famous for their "crack pie", but their "candybar pie" is amazing. Its like a snickers bar, if snickers bars decided to be 100000 times more delicious. A dark chocolate crumble bottom, caramel-ish goo, peanut butter mixture, milk chocolate and a pretzel make this an absolutely amazing dessert and well worth the calories.

VIVI BUBBLE TEA

I googled the best bubble tea places in town, and this shop came up. Google did not disappoint. The pearls are warm and delicious, and the smoothie or milk concoctions are excellent. The passionfruit smoothie actually had bits of seeds in it, and the flavor was robust and fresh-no syrup here. And the honey milk tea is sweet but herbel-y and seems like something they would serve on Olympus. It's all the way on the other side of the island from where I live, but It's well worth the trip.   

VIVA LA CREPE

My first memory of eating a crepe is in Germany. It was a cold day, I remember my steam coming out of mouths and car exhausts. And the crepe stand. A man made a round circle of batter, and smeared it with Nutella. It was as close to heaven as a 4 year old can get. And so it was years until I could have a similar experience. My mom and I stumbled upon this Creperie on my second visit to the city. A tiny outpost in NoLita, it seats a total of about 10 people, and on cold days is usually packed. Whether you have the classic Nutella Crepe (BETTER THAN I REMEMBERED) or something savory, like their spinach, mushroom, goat cheese and basil crepe, it will be absolutely delicious, and the skills of the crepieres (the google-translate equivalent of crepe-makers) is highly entertaining. A bit on the pricy side, but your tastebuds will think it's worth it. 

Welcome to the Blog

Hi. I'm Naomi. I'm a 19 year old trying to make some sort of sense of my life. Basically, I've created this blog as a way of expressing myself. It's going to be filled with photographs and recipes, inspirations and ideas. Anything and everything that makes its way into my brain is fair game. I hope that someone will eventually read it, but if not, all I can say is I tried. so here goes.

Naomi