Mushroom Crostata Recipe

I think a mushroom-filled crostata would work wonderfully. The rustic look of the free-form savory pie and the earthy flavors of the five londs of mushroom used go hand in hand. I also added a bit of sharp Cheddar cheese for its melty, stringy and delicious qualities.

The reason I used that many mushrooms (shiitake mushrooms, Portobello mushrooms, beech mushrooms, Boletus mushrooms and fresh white button mushrooms) is because we're going on a family vacation for Spring break to San Antonio , Texas --follow me on Twitter and Facebook to see more pictures-- and my mission was to "empty" our refrigerator. You could add pancetta to the mushroom filling if you don't mind the dish being non-vegetarian. It gives a subtly sweet, salty note, which is very pleasant.

Grilled Eggplant Tartlet Recipe

I love grilling vegetables. They can be served as is as a side dish or coarsely chopped in a salad. They also can act as the basis of flavorful spreads. Recently, I opted for the latter and created a smoky eggplant spread flavored with onion, garlic, grape molasses, tahini, a few herbs and sea salt; to ensure the eggplant would blend smoothly in the food processor, I added delicious Chardonnay cider I discovered at Trader Joe's. The result is out of-this-world delicious. You could stop the work right there and serve the spread in a bowl with lavash bread or pita bread, but I fancied it up by using it as a filling in mini-tartlets. 

This appetizer is not only cute, it's very easy to prepare. I let the girls prepare the eggplant spread and assemble the one bite-sized appetizers while I was preparing dinner.  I had two goals in mind. First, it kept them occupied and they had fun at the same time, instead of asking "is dinner ready yet?" The second main reason is that now since they now know how to make this, they can help out with very little supervision whenever we have guests over. I find it very valuable to get the girls involved in the kitchen. They appreciate food more when they know where it came from, and as I keep reminding them, they'll be thankful to know basics when they're on their own at college. 

Persimmon Tart Recipe

We started the week with one persimmon dessert (persimmon pie with Brazil nut crumb topping), so it seems fitting to end it with another. This tart makes use of the firm variety of persimmons called Fuyu. They have a slightly softer texture than an apple, but still with a pleasant snap.

The preparation requires almost no effort! Scalloped-edge rounds of puff pastry are spread with a thin layer of French crème de marrons (chestnuts, sugar and vanilla beans) to mark the holiday season. The finishing touch is arranging sliced persimmons into a pretty flower shape dotted with little mounds of butter and a sprinkle of turbinado sugar and pistachio.

Persimmon Pie with Crumb Topping

I had some extra pie crust leftover from the date and pecan tarts I made a couple of days ago, and there was no way I was going to let it go to waste. One of the few fruits that are in season around the time of holidays is the persimmon. We have a couple of trees in our garden and they are absolutely laden with beautiful orange fruit. We grow two varieties; Fuyu, which are firm, and Hachiya, which are pulpy and quite a bit sweeter.

It occurred to me that Hachiya persimmon pulp would make a great pie filling, since it’s almost perfect for the job on its own. It makes the dessert super easy to prepare. The only work required is the preparation the Brazil nut crumb topping in advance and assembly right when you're ready to serve. 

If you’re lucky enough to be able to get your hands on Hachiya persimmons, definitely give this pie a try. Just make sure you let them ripen fully to avoid "cotton-mouth"!

Roasted Brussels Sprout Tart Recipe

The preparation of this roasted Brussels sprouts tart may seem a little tedious, but with a little organization, you'll be able to do it in a breeze. In the morning, I roasted the Brussels sprouts along with red onions and bell peppers. I blended them into a thick paste with fromage blanc and Asiago cheese. An hour before dinner, I pre-cooked the tart shells. When it was finally dinner time, I placed the filling and topped that tartlets with whole roasted Brussels sprouts I previously warmed up. 

If you serve a large vegetarian crowd, a simple salad filled with nuts (for added protein) will suffice to complete the meal. Otherwise, you could also accompany the savory tarts with chicken in creamy mustard sauce (that was the alternative choice for dinner). Bon appétit!