Text 7712, 126 rader
Skriven 2006-11-19 17:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Sunday's dinner
=======================
 -=> Quoting Manny Rothstein to Jim Weller <=-

 -> I had a most delightful birthday present: a gourmet dinner prepared at
 -> my home for me by good friends.

 -> K&L constructed complex little squash tarts

They were an adaption of something found at foodtv.ca  without the duck
and with a different cheese substituted:

--MM

Maple Butternut Squash Duck Tart

Pastry
1 1/2 cups all-purpose flour, extra for dusting (375 ml)
1/2 tsp salt (2 ml)
1/2 cup cold unsalted butter, cut into pieces (125 ml + 30 ml)
2  egg yolks
5 tb ice water (45 to 75 ml)
1 tb butter or cooking spray (15 ml)
beans for blind baking
Caramelized Onions
2 tbsp butter (30 ml)
2 medium onions, peeled and sliced
1 tbsp sherry vinegar or balsamic vinegar (15 ml)
Maple Butternut Squash
3/4 lb. Butternut squash, cut in half and seeded
1 tb oil (15 ml)
2 tb butter (30 ml)
1 tb fresh marjoram (15 ml)
3 tb pure maple syrup (45 ml
Salt to taste
Pepper to taste
Duck
1 whole duck breast (both pieces), deboned
Salt to taste
Pepper to taste
Glaze
1/2 cup maple syrup (125 ml)
1 tb sherry vinegar (15 ml)
2 ts black pepper, cracked (10 ml)
2 tb ice wine or sweet wine (30 ml)
1 ts butter (5 ml)
Salt to taste
1/4 cup soft goat's cheese (50 ml)

Pastry: Makes 6 tart shells. Preparation time is 15 minutes. Combine the
flour and salt in a food processor. Mix for a few seconds, add the
butter and blend until the butter is the size of peas. Add the egg yolks
and process for another few seconds. Slowly add a tablespoon of water,
one at a time to the mixture and process until the dough forms a ball
and no longer sticks to the sides. Remove and wrap the dough in plastic.
Chill for 20 minutes. Butter and flour tart pans. Dust the counter top
with a little extra flour and begin rolling from the center outward,
rotating the dough occasionally. The diameter of the dough should be 1
1/2 inches larger than your tart pan. Gently place the dough in the tart
pan. Press the dough firmly into the bottom and sides of the pan. Dock
with a fork and chill for 20 minutes. Blind bake the tart shells for 15
minutes, remove the beans and continue to cook for another 8-10 minutes
or until golden brown.

Caramelized Onions: Preparation time is 20 minutes. In a skillet add the
butter and turn the heat to medium high. Once the butter has melted and
the onions and cook for 20-30 minutes or until they brown. Keep the pan
covered and stir occasionally. Add the vinegar and cook until the liquid
has evaporated. Set aside.

Maple Butternut Squash: Preparation time is 35 minutes. Season the
squash with salt and pepper, drizzle with oil. Place on a sheet pan,
skin side up. Roast until tender, about 20 minutes. While the squash is
still warm, scrap out the flesh and place in a food processor with the
butter, marjoram and maple syrup. Puree until smooth. Season with salt
and pepper. Allow to cool at room temperature.

Duck: Preparation time is 15 minutes. Preheat oven to 325 degrees
Fahrenheit. Score the duck breast and season with salt and pepper. In a
saute pan on medium high heat, sear the duck breasts skin side down
until skin is crispy, about 8-10 minutes. Drain the fat that is being
rendered. In oven, roast the duck to medium rare, about 5-7 minutes.
Allow the duck to rest for 5 minutes. Slice the duck breast.

Glaze: Preparation time is 15 minutes. In a small saucepan reduce maple
syrup and black pepper until thickened. Add sherry vinegar and ice wine,
cook for 2 minutes. Finish with butter and season with salt.

Assembly: Sprinkle the bottom of the tart shell with the caramelized
onions. Spread the butternut squash puree over the onions. Heat tarts
in a 350 oven until warm. In a concentric circle place the duck.
Brush the duck with glaze. Crumble goat cheese on the top and serve.

www.foodtv.ca

---

 -> I must call them and ask for the name of that blue cheese!

 MR> Yes, please.

It was Rosenborg Danish Blue, their extra creamy version. They make
several blues: classic (salty, crumbly), extra creamy, mild (minimal
blue veins) and blue cheese with cranberries or pears.

 MR> I have always been pleasantly impressed by the
 MR> combination of 18th and 21st century technologies pragmatically
 MR> existing side by side in the north. Now I am glimpsing a new to me
 MR> combination of cosmopolitan and frontier lifestyles that sounds rather
 MR> appealing. Maybe these ARE the good old days.

Interesting thought. We have trappers with GPS,  dog mushers with high
speed Internet, fresh trout waiting to be caught just 10 minutes away
and Chinese crayfish in the supermarket freezer. I do like this town
despite the weather.



Cheers

Jim, in Yellowknife




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