Warm Spinach Portobello Tart With Roasted Tomato Vinaigrette Recipes

OPEN FACED RAVOILO WITH ARTICHOKES, PORTOBELLO MUSHROOMS, AND A BASIL OVEN ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 400 degrees.
• In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette.

PORTOBELLO AND SPINACH BOLOGNESE

Steps:

• Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.
• Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.
• Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again.
• Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.

PORTOBELLO TART WITH SPRING GREENS AND LIME BALSAMIC VINAIGRETTE

Steps:

• For the vinaigrette:
• Squeeze the lime juice (from the now cooled lime) through the feed opening of a running blender. With the blender still running, add the vinegar, corn syrup, shallot and rosemary, 1 at a time, and pour the oil in a slow steady stream into the vinegar mixture very slowly to emulsify. Remove to a container and season with salt and pepper, to taste.
• For the spring greens:
• Tear the greens into bite-sized pieces, and remove the stems if using arugula. (Make sure greens are no longer wet from being rinsed.) Toss greens with Parmesan, season with salt and pepper, to taste, and set aside.
• For the filling:
• Heat the clarified butter over medium heat in a large saute pan. Add the onion and cook for about 15 minutes until translucent and beginning to caramelize, then add the portobellos and white mushrooms to the onions. Cook for another 10 minutes then reduce heat to low and add the tomatoes, chives, salt, and pepper, and allow flavors to integrate.
• For the vol-au-vent (tart pastry):
• Preheat oven to 375 degrees F.
• Roll out puff pastry dough, and using a 4-inch circle cutter (aka biscuit cutter), cut out 8 dough rounds. Place 4 of the dough rounds on a lightly greased baking sheet. Using a 3-inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4-inch dough rounds to create a 1/2-inch wide circle of dough. These 1/2-inch wide circles of dough are to be used without the 3-inch pieces from the center. Place 1 of these 1/2-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges. Brush egg wash over the surface of each of the paired dough circles and rounds. Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it). Place in the oven and bake until golden brown, about 6 to 8 minutes. The center of each will rise. Remove pastry shells from oven and allow to cool slightly.
• Using the tip of a butter knife, break through the risen center part of each pastry shell to make a crater. Spoon some of the mushroom mixture into each of these craters. Place some greens on top of each tart and drizzle with lime balsamic vinaigrette.

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Steps:

• Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
• Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
• Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
• Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
• When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
• To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
• Serve chicken along side ravioli and spinach salad, all on the same dinner plate.