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Monique  Send Monique a private message!




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Posted on Thursday, November 03, 2005 - 07:40 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I think I remember you posting a recipe of your mom's ..an hors d"oeuvre..was it a savory cheesecake?
Do u still have it? Or is it in our book?

M:)

Monique Quebec Zone 5
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Posted on Thursday, November 03, 2005 - 07:49 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Hmmmmmmmmmm.... I don't remember anything like that Monique.

I have an hors d'oeuvre that I make with puff pastry, ham, gruyere cheese, mushroom duxelle, and roasted peppers... is that what you're thinking of?? I'll be happy to share that recipe with you.

If you remember any more about the one you're asking about tell me, I just don't remember. I'm sorry.

Rosemary - CT, Zone "5"
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Posted on Thursday, November 03, 2005 - 08:02 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

OK let's try that one:)

You are sure you didn't give us one of your mom's favs?

Monique Quebec Zone 5
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Posted on Thursday, November 03, 2005 - 11:59 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I'm not sure Monique, I just can't remember what it would have been. I've been thinking about it and I just don't remember. Can you tell me any more about it? I can't remember any savory cheesecake at all.

Here's the one I make:

PARTY TORTE

16 oz. puff pastry 3/4 C mushroom duxelle
2 T butter, unsalted 8 oz. gruyere cheese, grated
2 shallots, peel & mince 8 oz. good imported ham, shaved
2 cloves garlic, peel & mince 16 oz mushrooms
16 oz. frozen spinach 1/2 C cream
salt and pepper, to taste brandy
nutmeg, to taste (1/4 t) 2 shallots, peel & mince
1 C pimentos, sliced

Cook frozen spinach and dry very well. Sauté garlic, shallots and butter, then add to spinach. Season with salt, pepper, lemon juice and nutmeg. Cool.

Lightly grease 8" springform pan. Roll out 3/4 dough very thin, and line bottom of pan. Prick with holes. Roll out remaining dough to fit top and reserve, chilled. Make sure sides of pan are covered with dough also.
Mushroom Duxelle: 1 lb. mushrooms, 3 oz, butter, 2 shallots, brandy, 1/4 C cream.

Pulse mushrooms in food processor and sauté with butter and shallots. Cook until dry, season with brandy and cream, salt and pepper. Cool.

Place 1/2 of ham evenly over bottom of pastry, top this with 1/2 of spinach mixture. Scatter 1/2 of cheese over spinach and press gently to settle. Using your fingers, spread 1/2 duxelle over cheese. Place all pimentos over duxelle. Use remaining duxelle to cover the pimento. Finish the tart with cheese spinach and ham, in that order. Place dough top on. Roll trimmed edge over to seal.

Use the egg wash to seal top onto tart. Glaze with egg. Let dry for several minutes and glaze again. Decorate with cuts and swirls or use scraps of dough. Glaze over decoration. Bake the assembled tart for 75 minutes at 350 F. If top browns too quickly cover with foil. Serve warm or at room temp. Garnish with grapes, sliced apples, pears, parsley or cherry tomatoes.

Rosemary - CT, Zone "5"
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Posted on Friday, November 04, 2005 - 10:58 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I keep thinking about this.... was it sweet??? With citroen fruit in it?

Rosemary - CT, Zone "5"
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Posted on Friday, November 04, 2005 - 11:33 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Ro, what is citroen fruit?
http://www.citroen.fr/CWF/citroen/HomepageVp.aspx

Gardenbug - Ontario, Zone "4/5"
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Posted on Saturday, November 05, 2005 - 12:52 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Not sweett..maybe this is it ..I just remember you saying your mom made it:) I am like fixated on that!
Now would you serve this at the table as a first course..or as an HD at a cocktail..at a table?

Monique Quebec Zone 5
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Posted on Saturday, November 05, 2005 - 01:47 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Citroen... candied orange peel, lemon peel, cherry..

Gosh Monique, I just can't remember. I really wish I could. There was a ricotta cheese pie... but that can't be what you're thinking about. It has sugar, ricotta, candied fruit, etc...

This particular recipe that I've posted... I've used it as a main dish with a salad at luncheons and I've also sliced it in thin pie like slices and served it as an HD (at room temp). I love this recipe.

Rosemary - CT, Zone "5"
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Posted on Saturday, November 05, 2005 - 11:24 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Ro another question..may be blonde..but you and I sure get it..
or we at least joke about it:)

Ro..if I roll the PP over the edge how will I get the springform off? Thanks so much by the way for taking the time to post it..

Monique Quebec Zone 5
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Posted on Saturday, November 05, 2005 - 12:10 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

he he he.... the inside sides....

Rosemary - CT, Zone "5"
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Posted on Friday, November 11, 2005 - 12:27 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I'm *still* thinking about this... For the life of me, I can't remember anything like that mom made. I must be losing my marbles.

Rosemary - CT, Zone "5"
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Posted on Friday, November 11, 2005 - 12:11 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Ro..It must be me:)

Monique Quebec Zone 5
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Posted on Friday, November 11, 2005 - 01:09 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Hi Rosemary,
I was reading this post and oh my, ricotta pie, how that brings back "old memories!" My Italian Mother in law, used to make that and cannoli all the time, YUMMMMY :)
patricia

Tootsie - Michigan, Zone "5/6"
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Posted on Friday, November 11, 2005 - 06:15 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Not necessarily Monique. :-)

Cannoli... yummmmmmmmmmmmmmm. Where in Michigan are you?

Rosemary - CT, Zone "5"
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Posted on Saturday, November 12, 2005 - 01:32 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Funny thing.... This was posted at the MArtha Stewart site. She's having a Best Bakers and Cooks segment and the recipe is:

Italian Savory Pie

MAKES ONE 9-INCH PIE

For the Crust:
2 cups all-purpose flour, plus more for work surface

1/4 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into 8 pieces

2 large eggs, lightly beaten

For the Filling:
1 pound whole milk ricotta

3 large eggs

1/4 cup freshly grated Parmesan cheese

1/4 pound mozzarella cheese

1/4 pound prosciutto, thinly sliced

2 tablespoons chopped fresh parsley

1/2 teaspoon freshly ground pepper

1 large egg, lightly beaten, for brushing

1. Preheat oven to 375° with rack in center. Prepare crust; In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.

2. Prepare filling; In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.

3. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.

4. Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.

Note: This recipe courtesy of Cindy Smithy

Rosemary - CT, Zone "5"

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