From the ArcaMax Publishing, Recipes by Zola Newsletter:
http://www.arcamax.com/news/zola/s-308355-442446
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.