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In Good Taste

March 29, 2011

Jon and I were lucky enough to attend one of the hands-on cooking classes at “In Good Taste” last night, a cooking school in the Pearl that mixes food, wine, fun and teamwork to create a big dinner for the class…

We opted for the Vegetarian Italian course, in the hope that we’d leave with some new tricks for what to do with spring greens and some of our favorite veggies. We weren’t disappointed! Chef Erika put a healthy spin on some heavy classic Italian dishes, and we were inspired to start thinking about hosting our own CSA veggie cooking class… with a guest chef, of course, and a mid-summer CSA box! If you haven’t been to this place, go check them out! (ingoodtastestore.com)

Among other things, the Strudel Dell ‘Orto (garden veggies wrapped in a puff pastry crust) was among our favorites, and can be adapted to use many different kinds of spring greens and mushrooms… not to mention, anything with puff pastry and/or rolling up is just fine by me! Especially when paired with a nice Pinot Grigio. (yep, we’re talking Italian here!)

The recipe:  Strudel Dell ‘Orto (Feel free to swap out the filling ingredients for whatever is local and fresh! Particularly if you are inclined to go mushroom hunting these days and happen upon some fresh morels! ).

Ingredients:

  • 2 tbsp butter, unsalted
  • 1 shallot, thinly sliced
  • 1 clove garlic, minced
  • 1 lb mushrooms, sliced
  • 1 bunch greens (chard, kale, mustards, arugula… whatever you want). Ends trimmed and thinly sliced, greens chopped thinly.
  • 2 potatoes, cut into 1/2″ cubes, simmered in salted water for 5-8 minutes until tender.
  • 1 1/2 cups artichoke hearts, cut into thin slices
  • 4 tbsp cream
  • 1 large piece of puff pastry dough, thawed (GCB has puff pastry now!)
  • flour for dusting
  • 1 egg yolk (from happy hens), lightly beaten
  • 2 tbsp butter, melted.
  • s/p to taste

Directions:

  1. preheat oven to 350 degrees
  2. In a big saute pan, melt 1 tbsp of the butter on medium high heat. Add shallots and garlic (or spring onions or leeks or spring garlic) and saute for one minute. Add mushrooms and saute until cooked through, about 5-10 minutes. We learned a trick last night about seasoning the mushrooms with salt and pepper halfway through cooking, so they absorb all the flavor before losing all of their moisture. Also… don’t stir for about 5 minutes… you get more browning that way. (They won’t burn, we were assured).  You can deglaze the pan a bit with some of the white wine you’re sipping as you cook this! Place in a bowl to cool.
  3. To the same pan, add the remaining butter and stems of your greens, saute for about 3-4 min, then add the leaves and cook until wilted. Season to taste and combine with mushrooms.
  4. Add the cooked potatoes and artichoke hearts to the mushrooms and greens.
  5. Add the cream last.
  6. Roll out the pastry into a thin rectangle on a floured surface. Brush with the melted butter. Sprinkle the veggies over the pastry and roll up lengthwise, gently crimping the edges as you go. Brush with the egg yolk and place on a parchment-lined baking sheet and bake for about 30 minutes until golden.
  7. Let it cool before cutting into slices.
  8. nom nom nom. SO savory and delicious!

I wish I had a photo to share… but we were so busy sipping wines, eating Gnocchi di Spinachi and Zuppa Di Pane that we forgot to take pictures! We’ll make it again though… but this time with greens and potatoes from the garden and fresh herbs and maybe some homemade butter!

If you adapt this recipe, let us know what your ideas were and how it turned out!!

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3 Comments leave one →
  1. Jon permalink
    March 29, 2011 6:50 pm

    Yummy

  2. March 30, 2011 4:50 am

    I’ll sign up in advance for your CSA cooking class! I’d say I would bring the wine, but you probably have that covered. So I’ll bring the coffee!

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