Michigan asparagus tart:
Puff pastry crust, docked on bottom, pre-baked at 400deg convection for 12 minutes.
Whisk to combine: 1 cup quality ricotta, four eggs, 1/2 cup grated pecorino, 2 tbsp Dijon, freshly grated nutmeg, hot sauce to taste, kosher salt & black pepper.
Sear one large batch of seasoned asparagus in cast iron skillet for two minutes. Pull crust out of oven, pour in custard, top with seared asparagus and another 1/2 cup grated pecorino.
Bake for 30 minutes or until center of custard is just barely set.
Serve with arugula & quinoa salad. Recipe to follow soon. I promise. ;)
Sunday, May 19, 2013
Monday, May 13, 2013
Celebrating Michigan spring produce: part 1
This is not the greatest photo in the world, but I was hungry!!
Simple luxuriousness:
Savory Pan perdu (saffron thyme custard)
Topped with balsamic roasted MICHIGAN asparagus
Peppercorn bacon
Meyer lemon hollandaise
And maytag blue crumbles
Simple luxuriousness:
Savory Pan perdu (saffron thyme custard)
Topped with balsamic roasted MICHIGAN asparagus
Peppercorn bacon
Meyer lemon hollandaise
And maytag blue crumbles
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