More Music to My Ears...

The clarinet story of last week's column flashed into my head because of a recent event.

I was walking down our street when I ran into my buddy Oba. Oba is an interesting guy. Some would say he's homeless. I disagree. Oba comes to our street every day in clean clothing, he's clean shaven and he smiles broadly at all who pass by. I know from discussion that he has a place to sleep at night. It might not be much more than a cot but it's a warm place to sleep.

Oba seems to know just about everyone along Milwaukee Avenue. I decided to introduce myself to him one day when he stopped me to sell me some of his poetry. (I'd rather know these guys on a first name basis instead of shun them).

That's what Oba does for a living. He sells his poetry. He writes out his poems long hand. Then he's made a deal with someone at the copy store who prints off several copies for him and he stands on the street corner selling them. He doesn't name a price. The price of his poetry is up to the buyer. Some pay a dime, some pay $20. It's all open commerce. Our neighborhood gets a lot of shoppers, diners and gallery attendees so Oba has a good mix of prospects.

Some of Oba's poetry really makes you think. He isn't always concerned with following any of the well-known poetry formats or rhyming schemes. He does his own thing. That's part of what makes what he offers special. He might write about self-fulfillment, the condition of mankind or even the weather. He's a gentle writer.

Oba has even published little stapled books of his poems.

On this particular day Oba was really excited to talk to me. He wanted to show me a CD. On the CD was a picture of Oba holding a clarinet. He told me a grand story about how he was invited to play clarinet at one of the blues clubs just down the street from our place. We were standing practically in front of the entrance as he told me his story. His cover of the CD is ready to go. He had his sample so he could raise dubbing funds. The recording is ready. All he needs now is duplication fees, and of course, a guy is "giving him a deal on the dubbing". Like I said, Oba knows just about everybody.

I admitted to Oba that I once played the clarinet. He beamed. Then he said, "I knew there was more than one reason we met. I love you guys". (He always says that last part; referring to me and my husband).

I walked away thinking, "Oba's gone high tech". I almost said it out loud on an empty sidewalk. Then I beamed.

Exotic Mushroom Tarts

Mushroom tarts are a big favorite in our household. This one is especially rich. If you can't find creme fraiche you can use 1/4 cup whipping cream and 1/4 cup sour cream. If you only have access to button mushrooms you can use those too. I actually almost prefer them with just button mushrooms. The wild ones just make it more upscale.

You'll need 4, 4" tart pans with removable bottoms for this recipe. If you want to make more than 4 tarts you can do them in batches.

Serves 4. Can be easily doubled

1 pre-made, refrigerated pie crust (or your favorite pie crust recipe)
2 Tbl olive oil
2 Tbl of butter
one cup of diced shallots
one pound of wild mushrooms, mixed. I use chanterelle, porcini, cremini, and shitake (any button mushrooms work fine too). Chopped. Do not include any stems.
1/2 tsp of sea salt, grated
1/2 tsp of fresh pepper
1/2 cup of Marsala cooking wine
1/2 cup of organic vegetable broth
1/2 cup of creme fraiche
1/2 cup of Parmesan cheese

Preheat oven to 450 degrees.

Spread your pie crust on a cutting surface. Take one of your 4" tart pans and set it upside down on the crust. Take a sharp knife and trace one half inch outside the tart pan perimeter, cutting as you go. You'll have a circle of crust slightly larger in diameter than the tart pan. Turn the tart pan over, put in the bottom and place the crust inside. Inch it in so the bottom is covered and the crust goes up the sides. If a little extends over the edge, just fold it over and press so it's even with the top. Do this with all 4 tart pans. You'll have a bit of crust left over for another use, another tart or even some decorations for your serving display.

Bake the tarts on a cookie sheet for 6 to 7 minutes until beige and set. You don't need to overly brown them. If they bubble slightly that's okay. I don't bother to fill them with bean weights. Set aside to cool when they come out of the oven.

While the tarts are baking you can begin your filling. In a large saute pan add the butter and oil. Melt on medium high and add the shallots. Cook just a minute or two until the shallots wilt. Add your chopped mushrooms. Cook on medium to medium high until most of the liquid has evaporated. This might take up to 10 minutes or so. Grate on your salt and pepper. Add the wine and vegetable broth. Continue cooking until the broth and wine have almost disappeared. This makes a nice, rich reduction. Turn down to low and add the creme fraiche. Stir the creme fraiche into the mushrooms until they are all coated in the creamy sauce.

(At this point all of the ingredients can be set aside until you are ready to bake the tarts. Put the tart crusts in an airtight container and the mushroom mixture can be stored in the refrigerator).

When ready to bake fill the tarts, divide the Parmesan cheese evenly into the bottom of the tarts. Then add the mushroom mixture. Carefully remove the tarts from the rim of the pan and set them on a cookie sheet. Bake 15 - 20 minutes until warmed through. Crusts will crisp up nicely because of the heat from the cookie sheet.

Enjoy on their own or with a small, simple salad of baby greens for an appetizer or a very light lunch.

Enjoy!
Cheers,
Zola

Send email to Zola at dinnerwithzola@hotmail.com.