Perfectly roasted mushrooms, smoky, creamy gouda cheese on buttery, flaky puff pastry. I drizzled a bit of white truffle oil on mine for some extra shroomy goodness.
We had a simple, green salad with some home made lemonade aioli, and some francis coppola chardonnay.
It was delicious. Be jealous.
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| From FOOD |
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| From FOOD |
I'd share the tart recipe with you, but Sara would come to your house in the night and suffocate you. So here's the Aioli...
1 Egg Yolk
1 Lemon, zested and juiced
6 ounces of grape seed oil
1 tablespoon of water
1 tablespoons of sugar
salt and pepper to taste
1 tablespoon of olive oilo
1. In a bowl whisk together the egg yolk and lemon juice until pale yellow, and frothy. Whisk like you mean it.
2. SLOWLY and while whisking (still vigorously, you should totally be sweating) drizzle in the grapeseed oil. slowly equals less than 1 teaspoon at a time until you've achieved a proper emulsion. That's a big word, but you'll know your not screwing up when the mixture thickens with the addition of oil. If you have a thin, oil slick mess, you should start over. HINT: buy a lot of lemons... newb.
3. If you've reached this step, you're probably a better cook than everybody you know. If the aioli is too thick, you can a touch of water to thin it out. Otherwise, add the lemon zest, sugar, and season with salt and pepper. You're looking for a nice, slightly sweet, lemony dressing that's reminiscent of lemonade. You can finish the dressing with a dash of extra virgin olive oil for another layer of flavor. It goes great with some bitter, peppery arugula. ENJOY!
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| From FOOD |
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