Wednesday, May 27, 2009

the dog ate my homework :: saga of DB in May

No. Seriously. I'm not kidding. She ate half of my morel and oyster mushroom strudel. Full disclosure: there was also a whole lot of prosciutto in it. But more on that later.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Caf├ęs of Vienna, Budapest and Prague by Rick Rodgers.

I made two versions this time around, one savory, one sweet. The idea of strudel dough was a little intimidating, I'll admit. I'm happy to report that it is very easy to work with. I don't think I got mine quite thin enough. Parts of it were fairly transparent. But when the whole thing was rolled up it was not as thin as I would have liked it to be.



Rhubarb is in abundance here in Michigan these days, and I've been finding many uses for it. Mostly jars full of rhubarb compote. Mm mm, makes my tongue tingle just thinking about a spoonful of that.


Although I can enjoy a sweet dessert, I do not crave them as I do the savory. For this version I sauteed two shallots, in 1 tbsp butter and 1 tbsp olive oil. Chopped roughly two cups of oyster mushrooms and one half cup of morels. Sauteed and added 1 tbsp fresh thyme. Added 8 or so chopped slices of prosciutto.

Here's a shot of it getting filled.


I intended to add 1 cup of shredded Comte inside before I rolled it, but in the process the cheese was forgotten about, so at the last 5 minutes of baking, I put it on top of the strudel. This created a wonderfully bubbly crispy cheese layer that I was really proud of. But alas, the dog found it irresistible as it cooled on the stove top. That dirty mutt. I have to admit; she's got pretty good taste.

14 comments:

Jen of A2eatwrite said...

These both look absolutely wonderful. I just posted a rhubarb recipe, myself.

Lisa said...

Your layers are perfect and stunniung, plus the flavors are delightful. Beautifully done!

Sara said...

Mmmm, these both sound totally amazing! Gorgeous photos. :)

Rosa's Yummy Yums said...

Your strudels look wonderful! I love that savory one!

Cheers,

Rosa

LegalAlien said...

Rhubarb.
Oysters.
It doesn't get any better than this, and your dog knew it! You raised her well!

Good job!

Zita said...

Clever dog you have ;) the strudels both look delicious :)

newlyweds said...

Beautiful!! The Mushroom one looks so delicious.

Barbara Bakes said...

Your strudel is perfect. I'd love a bite of the rhubarb one!

Claire said...

Mmmm...looks and sounds delicious, though I've never had oysters, so don't know about that one! I think my dough was too sticky. Maybe the humid south had something to do with that.

Audax said...

Rhubarb uuuummmmm. Great that you gained a new skill from the DBers. Wonderful colour you got – love the pixs. Cheers from Audax in Australia. The dog eat my homework LOL LOL

Fahrenheit 350° said...

I think your dough looks incredible! I realized I wish I had rolled mine a bit thinner too, which at the time I didn't think was possible! Good dog! I wish I'd been there to steal it from him!

Lauren said...

Yum! Both of your strudels look amazingly good =D. I love the flavours you used!!

Jackie @PhamFatale.com said...

Love how flaky the dough is. You got the perfect layer of rhubarb. Well done!

petitechef said...

Can we say WOW!! Looks to die for!
Great site! :)