A great new recipe!

Posted in Recipes / by: Donna Senft

With Thanksgiving on the way, I want to share a new recipe that I have just made for the first time.  For the past 25 years,  we have been part of a once a month bridge group, that create a shared dinner party, with one couple bringing a salad, one a vegetable dish, and one  couple bringing a dessert.  the hosts provide the potato dish and a set table.  We arrive with a steak or meat of choice, and wine and we share conversation while we enjoy a beautiful meal, and then we play 7 rounds of bridge.  Everyone makes an effort to make something nice, and it keeps us open to new ideas.  It is my job to bring the vegetable dish this time.  The following is my contribution for this month.  It is so good, I want to share it.

Start out with prebaking a deep dish pastry shell, about  10 minutes.  To make the filling, heat a large, heavy fry pan over a medium heat until hot but not smoking.  Add 2 T. butter.  When it begins to foam add 5 or 6 green onions(finely sliced, all the green and white).  Saute until wilted, about 1 minute.  Season with salt and pepper.  Remove from heat and set aside. Grate 1 and a half cups of gruyere, emmenthal or jarlsberg cheese into a dish. Set aside.

Bring saucepan three-fourths full of water to a boil.  Add salt to taste, 1/2 tsp.sugar, and 3-4 cups of thinly sliced carrots and parboil until half cooked and bright orange, 1 – 2 min. Drain and set aside.  Toast 1/2tsp. cumin seeds until fragrant and let cool.

In a bowl, whisk together two whole eggs and one yolk, 1 and  1/3 cups heavy cream, add a pinch of nutmeg or mace and season to taste with salt and pepper.

Position a rack in the upper third of the oven and preheat to 375 degrees.  Place a cookie sheet underneath to catch the drips.  To assemble the pie, sprinkle half of the cheese evenly over the bottom of the cooled crust. Arrange as many of the  thinly sliced carrots into the crust as will fit, sprinkling the cumin and onion as you add. Do another layer and pour cream mixture filling the tart to the brim.  Sprinkle remaining cheese over top.  Bake until golden brown and filling is set.  (I prebake it for 15 minutes and reheat for 15 minutes just before serving.  Slice into wedges like pie.  Your kitchen will smell wonderful, and you won’t be able to wait to serve it to your  friends.  Enjoy. (Vegetables are so beautiful when they have presentation features like this one.)

 

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by: Donna Senft

Over the years, I have matted and framed my own art. I am able to cut glass, matts and order a variety of custom frames to put a designers touch on any piece of art. I can advise you of different techniques and ways of dealing with petite point, hockey jerseys, photography or shadowboxing golf clubs, medals or other paraphernalia. No job is too small. More information