ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
TORTA DI RISO
I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.
Provided by Chef John
Categories Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
- Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
- Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 25.2 g, Cholesterol 72.3 mg, Fat 10.3 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 3.4 g, Sodium 654 mg, Sugar 2.4 g
ASPARAGUS TORTA
Make and share this Asparagus Torta recipe from Food.com.
Provided by ndnponi
Categories Breakfast
Time 1h5m
Yield 9 squares, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375 degrees.
- Oil bottom and sides of 8x8x2 pan with 2 Tbsp olive oil.
- Cook asparagus until tender & let cool.
- Cut asparagus into small pieces.
- Beat eggs with 1 Tbsp olive oil, add asparagus, salt & pepper, mix well.
- Pour into prepared pan & drizzle a little olive oil on top.
- Bake approximately 45 minute.
- Should be nice & brown, Cool & cut into squares to serve.
Nutrition Facts : Calories 364.9, Fat 19.7, SaturatedFat 4.3, Cholesterol 317.6, Sodium 1246.1, Carbohydrate 30.5, Fiber 6, Sugar 5.2, Protein 19.1
SALMON TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the salmon: Preheat the oven to 350 degrees F. In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne.
- Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour.
- Roast the salmon in the oven until fully cooked, 15 to 20 minutes. Remove the salmon from the oven and cool slightly. Flake the salmon into medium chunks and season with salt and pepper.
- For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves.
- Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing. Refrigerate the slaw for at least 1 hour before using.
- For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke. Warm the tortillas on the griddle without any oil, just until they are pliable.
- Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled. (If the salmon is hot out of the oven skip this step.)
- Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw. Plate 2 tacos with a lime wedge for each serving.
ASPARAGUS & CHEESE TART
Bring together seasonal British flavours in this springtime quiche
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
- Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
WONDERFUL ASPARAGUS TORTA
This looked so nice on the table and tasted amazing. I did use the prosciutto, but you can go without it, but it adds a very nice flavor to the dish.
Provided by Dancer
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim the tough ends from the asparagus, lay it in a stainless saute pan, pour over 1/2 inch boiling water, add 1/2 teaspoons salt, cover and place over medium high.
- Let simmer until the asparagus is tender when pierced with a fork.
- Remove and let cool on paper towels.
- Generously butter a 14-inch pizza pan, or flat baking dish.
- Remove the crusts from the bread and arrange the slices all over the bottom of the pan.
- Lay the prosciutto or black forest ham on top of the bread.
- In a small bowl, mix the yolks and cream with pepper and nutmeg.
- Pour this over the bread.
- Place over this a thin layer of fontina.
- Bake the torta in a preheated 350 degree oven for 10 minutes.
- Remove the torta from the oven, and arrange the asparagus over the cheese layer, in a spoke fashion.
- Top with the remaining fontina.
- At this point, the torta may sit at room temperature for 2 to 3 hours.
- When ready to serve, return the torta to a preheated 350 degree oven for 20 to 25 minutes, or until golden.
- Makes 8 servings.
Nutrition Facts : Calories 420.8, Fat 29.8, SaturatedFat 17.3, Cholesterol 231.9, Sodium 484.2, Carbohydrate 24.6, Fiber 4.3, Sugar 5.1, Protein 16.2
BACON AND ASPARAGUS FRITTATA
My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal-quick and easy, but it always wins compliments! -Gwen Clemon, Soldier, Iowa
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 344 calories, Fat 24g fat (10g saturated fat), Cholesterol 351mg cholesterol, Sodium 738mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
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