I'm making dinner for a feller (I'll call him T-Bird) tomorrow. Oysters on the half-shell, yak ribs braised in tomato and fennel, butter poached golden beets (I think I'll add thyme and garlic), sauteed swiss chard, and an apple tart made with Newton Pippin green apples.
As George Takai would say, "Oh Myyyyyy."*
Doesn't the meal sound delicious? I like yak meat quite a bit. It's beefier tasting than beef and less stringy than goat.
But, what I'm really excited about (aside from an evening with a sweet guy) is using/discovering a different pie apple. Newton Pippin apples. I really like the name. Newton Pippin. Lovely name.The apples come from Kiyokawa Family Orchards. I picked them up at the Portland Farmers Market winter market that opened today.
In order to make said apple pie, I made a large batch of pie dough. I had some extra so I threw together a mushroom tart for dinner.
You want the recipe, don't you?
1-1/2 pounds mushrooms mixed -- I used mostly crimini -- medium dice
1 medium onion finely chopped
1-1/2 cups shredded cheddar
1/4 cup shredded romano, parmesan, grana -- any hard, aged cheese
2 eggs, beaten with...
1 Tbsp white wine... and...
3 Tbsp heavy cream
1/2 tspn thyme
salt to taste -- be sure to use less salt if you're using a salty cheese like romano.
Toss all ingredients together.
Spoon into a prepared crust, bake according to package directions, or bake for 15 minutes at 450 degrees, then cut the heat to 350 and bake for 30 minutes more.
Eat well &
* I 'effin love George Takai for his activism, his humor, and moral honesty. Love the guy.