This is a new recipe I tried last night, A Roasted Red Pepper Tart with Prosciutto and Goat Cheese. Another recipe from Fine Cooking Magazine. This is a labor intensive recipe. Lots of steps and lots of utensils to wash. Still I'll make it again but now I know how to pace the recipe and do some of the steps earlier.
I tried it for two reasons, actually three reasons. The third reason being because I liked the way it looked in the magazine. Reason number one is that I like a challenge when I'm cooking and this recipe looked a bit challenging. The second reason is that I'm seeing if we can't cut back on meat and eat more vegetables. This recipe only had 2 slices of prosciutto in it.
While I was cooking, Ned asked me what we were having for dinner.
"A roasted red pepper tart and a green salad with roasted beets."
"Oh, that sounds good. Do you want me to grill the meat."
"There is proscuitto in the tart so you don't need to grill."
When we sat down to eat, I noticed him looking at the inside of the tart. He said he didn't see any proscuitto. I pointed out a little sliver to him. I didn't ask but I don't think he thought he had any meat with his dinner. I may have to use some recipes with a little more showy meat.
At any rate we had a nice dinner out on the patio. The tart turned out beautifully and looked like the one in the magazine. I liked the sweet of the roasted red peppers and caramelized onions against the tangy goat cheese...and with just a hint of thyme and prosciutto.
I tried it for two reasons, actually three reasons. The third reason being because I liked the way it looked in the magazine. Reason number one is that I like a challenge when I'm cooking and this recipe looked a bit challenging. The second reason is that I'm seeing if we can't cut back on meat and eat more vegetables. This recipe only had 2 slices of prosciutto in it.
While I was cooking, Ned asked me what we were having for dinner.
"A roasted red pepper tart and a green salad with roasted beets."
"Oh, that sounds good. Do you want me to grill the meat."
"There is proscuitto in the tart so you don't need to grill."
When we sat down to eat, I noticed him looking at the inside of the tart. He said he didn't see any proscuitto. I pointed out a little sliver to him. I didn't ask but I don't think he thought he had any meat with his dinner. I may have to use some recipes with a little more showy meat.
At any rate we had a nice dinner out on the patio. The tart turned out beautifully and looked like the one in the magazine. I liked the sweet of the roasted red peppers and caramelized onions against the tangy goat cheese...and with just a hint of thyme and prosciutto.
9 comments:
Is Ned aware of this cut back on meat, or are you just sneaking it up on him? We are all on diets here for a bit. Have you ever tried to do a no carb diet in Mexico? Yikes, it's hard!
Billie -- It looks like a great recipe. I do not create anything with crusts because of the time factor. But you just might tempt me into trying. In my 59 years, I have not cooked anything with a crust. My brother is a master baker.
Wayne, he knows the plan but for some reason he think less meat doesn't mean so little meat he can't find it.
Steve, Early on in my cooking career, I was such a failure with crusts (compared to my Mother) that I stopped. Now in my old age I'm giving it a try again. So far I've been able to make some passable crusts but it does take organization and time.
Men do feel lost without meat at dinner, don't they, the carnavores! Thankfully, I met DH when we were in college and I was too poor back then to afford meat, so he's used to my dinners often being vegetarian.
The recipe sounds great!
If I hadn't recognized the kitchen counter, I'd say that you swiped the photo straight from the pages of Fine Cooking. You're blessed with two remarkable talents -- the ability to cook well and to photograph what you make well.
Thank you, Jennifer.
Heather, I'm not going vegetarian, only trying to add more veggies into the mix.
Is there any chance you can post a link to the recipe?
anon, here is the link
http://www.taunton.com/finecooking/recipes/oven-roasted-bell-pepper-tart.aspx?ac=fp
I don't know if you will be able to access the recipe or not. It is in the current issue of Fine Cooking Magazine. Some of Fine Cooking recipes are free on the website and others are only available if you have paid your money and joined up to access everything on the site. Let me know if you can get the recipe.
the link worked but inorder to actually get the recipe, I will have to sign up on the webiste and pay for the membership
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