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Tag Archives | Mushrooms

Mushroom Tart

This Mushroom Tart is filled with the Spring vegetable flavors of mixed variety mushrooms, scallions and baby spinach then

baked in a goat cheese custard.

The Sauce: Goat Cheese Custard – No-cook custard with goat cheese, eggs and fresh thyme are whirled together and poured into the tart to bake, no saucepan needed.

‘Great Sauces Transform Good Food into Gourmet’ 

Mushroom diversity

Mushrooms are on the produce shelves all year round but they’re traditionally harvested in the Spring. You don’t have to settle for just button mushrooms now that shiitakes, portobellos, oysters, criminis and enokis are readily available. I’ve Mushroom Tarteaten sliced mushrooms sautéed in butter right out of the pan.

Or you can make this fancy, dancy tart with mushrooms and other spring greens, scallions and baby spinach. The cheesy custard is combined in a blender and then baked in the tart; no saucepan needed. Roasted vegetables concentrate their flavor. Once baked it slices into wedges for a special brunch or light supper.

You may also enjoy Dukkah Carrots, Asian Asparagus with Chicken, Roasted Carnival Squash, Roasted Maple Carrots and Company Corn with Bacon.

3 of 3 part series Spring Vegetable Pickin’s”. Part 1 Roasted Radishes and Part 2 Asparagus Romesco Blanco. More about vegetables.

2013 AniversaRecipe – Vegetable Warfare
2012 AniversaRecipe – Cherry Blossom Cupcakes
2011 AniversaRecipe – Creamy Garlic Polenta

Recipe: Mushroom Tart

Active Time: 25 Minutes | Total Time: 90 Minutes | Yield: 8 Servings

Mushrooms1 lb mixed mushrooms, cut in 3/8-inch slices
2 Tbsp olive oil
12 scallions, cut in 2-inch lengths
3 cups baby spinach, about 3 ounces
1 pie pastry, ready made or scratch
6 ounces goat cheese
3 large eggs
1 tsp minced fresh thyme

Special Equipment – 10-inch tart pan with removable bottom, baking sheet, blender or food processor

1 Preheat oven to 425 degrees.

Mushrooms and Scallions2 Place mushrooms on a baking sheet. Drizzle with olive oil and toss to coat. Arrange in a single layer, then season with salt. Roast in a 425 degree oven for 10 minutes. Evenly toss on the scallions and roast for 15 more minutes. Sprinkle the baby spinach leaves evenly and then roast for 3 additional minutes. Take out of the oven and reduce heat to 375 degrees.

Pie Pastry3 Meanwhile roll out the pie dough to fit in a 10-inch tart pan with a removable bottom, gently fitting it onto the Pie Pastrybottom and sides. Trim off any extra dough. Line it with a piece of parchment and cover with pie weights or dry beans.

4 Bake for 7-8 minutes until set. Remove the parchment and pie weights and continue baking until very lightly golden, about 7-8 more minutes.

5 Meanwhile make the custard by placing goat cheese, eggs, and thyme in a blender or food processor. Process until smooth and creamy.

Pour Custard6 Arrange the mushroom mixture in the pie crust, reserving a few mushrooms for the top. Pour the custard into the tart pan. Arrange the reserved mushroom on the top of the custard. Bake until custard is set, about 25 minutes. Allow to cool on a rack for 10 minutes then remove the from the pan and serve or let it cool to room temperature and serve.

You can use all one variety of mushrooms or any combination of buttons, creminis, portobellos, oysters or shiitakes.

Serve this dish with a green salad for supper.

Enjoy this dish on a brunch buffet; could be served warm or at room temperature.

Dish Designer

  • Exchange 1 teaspoon fresh thyme for 1/2 teaspoon dried thyme.

Inspiration – Helen Horton
Cook with Sauces
Mushroom Tart
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 18, 2014

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Spring Vegetable Pickin’s Series

‘Great Sauces Transform Good Food into Gourmet’ 

First Spring radishes and more

First fruits of Spring remind me of my first garden, the one I planted on my own in northern New York. It wasn’t far from the banks of Lake Champlain so we waited until late May to risk any seeds. Small but full of love, I made certain to plant radishes. I love the red, crunchiness of those round bulbs. But really, I wanted to start harvesting something as soon as possible from my little 8”x10” garden.

Maybe you’ve planted, watered, weeded and watched. Yes, looked with squinty eyes for the first little greens

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to poke their way into the world through rich dark soil. I knew it would take many days but I checked everyday anyway. I pointed out the radish patch to my only child at the time but she was just barely toddling around and was just happy to dig her tender fingers into the loose soil.

Then they popped out and soon we were picking more radishes than we could eat. This small success

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was a harbinger of more cialis adverse side effects vegetables to come. In honor of the first, the speed demon red radishes, I’m leading off my ‘Spring Vegetable Pickin’s’ Series with Roasted Radishes, then Romesco Asparagus and finish with Mushroom Tart.


Roasted RadishesFriday, May 16, 2014 – Usually eaten in salads and crudite, generic cialis 20mg best buy mexico it’s also a brilliant garnish. Ramp down the spiciness in the oven with Roasted Radishes that turn from royal red to a light purply mauve color and taste similar to turnips.




Asparagus RomescoSaturday, May 17, 2014 – Love Asparagus Romesco Blanco! These canadian cialis broiled asparagus poles become burnished and sweet and are served with Romesco Sauce.




Mushroom TartSunday, May 18, 2014 – Besides spring mushrooms, this tart greens-up with more Spring vegetables in the game, scallions and spinach. Enjoy a slice of a vegetarian dish, Mushroom Tart, loaded with wares from the spring farmers market in your neighborhood.


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Cook with Sauces
Spring Vegetable Pickin’s
Recipe Tester for the Washington Post
Written by
Photographs and Styling by Helen Horton
Updated: May 6, 2014

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Green Bean Casserole

Green Bean Casserole with sautéd fresh mushrooms in a homemade cream sauce topped with crispy onions.

The Sauce: Cream Sauce – Chicken stock with half & half and a dash of mustard is lightly thickened for a scratch cream sauce that enhances green beans and mushrooms.

‘Great Sauces Transform Good Food into Gourmet’ 

Go with traditional name

Maybe you’ve heard that Campbells cream of …you fill in the flavor…soup has been banned from my pantry. That means I’m not using cream of mushroom soup in my Green Bean Casserole. In fact, I was Green Beanstempted to name this dish ‘Green Beans with Mushrooms and Cream Sauce’ or ‘Green Beans and Crispy Onions with Mushrooms’ or ‘Fresh Green Beans and Onion with Mushrooms’. These sound a little auspicious and since most people know it by the traditional name, I settled on “Green Bean Casserole”. If you’ve been using canned beans and soup, can I lure you into experimenting with fresh green beans and mushrooms for Thanksgiving this year?

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

1 of 3 part series ”Vegetable Regulars”. Part 2 Roasted Maple Carrots and Part 3 Corn Pudding with Hatch Green Chilies. More about vegetables.

2012 AniversaRecipe – White Cheesy Mashed Potatoes
2011 AniversaRecipe – Pumpkin Mascarpone Pie

Recipe: Green Bean Casserole

Prep Time: 15 Minutes | Cook Time: 45 Minutes | Yield: 6 Servings | Level: Moderate

beans, mushrooms, onions1 lb fresh green beans, stem ends snipped and diagonal cut in thirds
1 Tbsp olive oil
1 Tbsp butter
1/2 medium onion, very finely diced
2 cloves garlic, finely minced
freshly ground black pepper
1/4 tsp freshly ground nutmeg
8 oz cremini or button mushrooms, sliced
1 tsp dijon mustard
2 Tbsp flour
1 cup chicken stock
3/4 cup half & half
1 3.5 oz pkg Crispy Onions

Special Equipment – medium pot, 9-inch cast iron or oven proof skillet, medium bowl with ice water,

1 Preheat oven to 450 degrees.

Green Beans in ice2 Bring to boil 2 quarts of water and 2 tablespoons of salt in a medium pot on medium high heat. Add green beans and cook for 5 minutes. Drain and quickly plunge in a ice water bath with 1 tablespoon salt to stop cooking and preserve bright green color.

3 Meanwhile, heat olive oil and butter in a 9-inch cast iron or oven proof skillet. Add onion and sauté until they begin to caramelize, about 10-12 minutes. Add garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg and cook for 1 minute.

Mushrooms and Onions4 Add mushrooms and sauté for 8-10 minutes until softened. Stir in dijon mustard, then flour.

5 Slowly stir in the chicken stock and bring to a boil to thicken the sauce. Stir in half & half.

add green beans6 Drain green beans and add to the skillet stirring to combine. Place in the oven and bake for 15 minutes. Garnish with crispy onions in the center or cover the entire dish.

If you don’t have an oven proof skillet, pour the bean mixture into a 1 1/2 quart casserole dish to bake.

finely diced onionsCut the onions very fine so they will caramelize in 10 minutes or so.


Cremini are also called baby portabello mushrooms.

For Thanksgiving make this dish the day before, except don’t bake it. Chill in the fridge overnight. On Thanksgiving day, let stand on the counter at room temperature for about 45 minutes. Preheat the oven and bake as directed.

Frequently served on Thanksgiving but could be served with meatloaf, roast chicken or any other main dish you love with green beans.

Dish Designer

  • Exchange dijon for ballpark, coarse, or spicy brown mustard.

Inspiration – Helen Horton
Cook with Sauces
Green Bean Casserole
Written by
Photography and Styling by Helen Horton
Updated: November 13, 2013

Continue Reading · 1

Andrew’s Pizza

Crispy, thin crusted pizza with homemade red sauce, mozzarella and Parmesan cheese plus favorite toppings.

The Sauce: Pizza Sauce – Thick and rich, this tomato sauce is made with garlic, oregano and tomatoes. A no-cook sauce made in a food processor so it’s easy and flavorful. It’s a red base sauce for a variety of meat, meat and veggie, vegetarian or cheese pizzas.

‘Great Sauces Transform Good Food into Gourmet’ 

The ones and zeros of crispy pizza crust

From a simplistic point of view, “1’s” and “0’s” are the basic components needed to create code or programming for computers. I’m amazed that my rotary life morphed into digital heaven in so short a span of time. Years ago I worked for a computer software company that created software for libraries. They were pioneers in their niche and rendered the card catalog obsolete using “1’s” and “0’s”.

sausage-mushroom-olive-pizzaWriting the right code makes all the difference and so I’m sharing the code, the “1‘s” and “0‘s” of crispy crusted pizza without a brick oven. Andrew, my nephew and former professional pizza tosser/maker, shared this protocol for those of us who believe in making pizza in our home kitchens. So here’s the secret code, “1” for the first shelf in the oven. Cook pizza on the bottom shelf set at the lowest position where there is more heat acting on the crust. No more doughy centers! “0” for starting with zero heat. Place the pizza in a cold oven then crank up the temperature to 500 degrees and let the heat gather around it until it is crackling hot. Melty, bubbly cheese and golden crust! Enjoy this thin and crispy crust with an easy fresh pizza sauce and toppings you love.

You might also enjoy White Pizza with Arugula, Italian Spaghetti Ragu, Caprese Salad, Italian White Bean & Ham Soup, Amatriciana, Gnocchi with Spinach and White Beans, Herb Garlic Bread, Zuppa Toscana, Spaghetti alla Carbonara, and Florentine Lasagna Rolls.

2012 AniversaRecipe – Smoky Sweet Wings
2011 AniversaRecipe – Asian Pencil Asparagus with Chicken

Recipe: Andrew’s Pizza

Prep Time: 40 Min | Inactive Time: 10 Min | Cook Time: 40 Minutes | Yield: 2 13” Pizzas | Level: Moderate

flour-yeast-sugar-salt Dough

  • 3 cups flour, plus more for kneading
  • 2 tsp sugar
  • 1/2 tsp instant yeast
  • 1/2 tsp salt
  • 1 Tbsp olive oil
  • 1 1/3 cup ice cold water


  • 1 15-oz can of whole or diced tomatoes
  • 1/2 Tbsp olive oil
  • 1/2 tsp red wine vinegar
  • 1 small clove garlic, grated
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • dash freshly ground pepper


  • 1 lb mozzarella cheese
  • 1 oz Parmesan cheese

Sausage & Mushroom Toppings

  • 4 oz Italian sausage
  • 4 oz button mushrooms

pepperoni-roasted-red-peppers-kalamata-olives-mushrooms Pepperoni, Roasted Red Pepper & Kalamata Toppings

  • 24 small pepperoni slices
  • 3-4 pieces roasted red peppers
  • 12 Kalamata olives

Special Equipment – 2 13-inch round pizza pans or oblong baking sheets, food processor

1 Dough In a food processor using the dough blade if possible, combine the flour, sugar, yeast and 1/2 teaspoon salt.

let-the-dough-rest-for-10-minutes2 Dough With the the processor running, add 1/2 tablespoon olive oil then slowly add the water. Just when all the flour is combined with the liquid, continue processing for 20-30 seconds. The dough should clump together with no flour remaining. Let rest for 10 minutes.

3 Sauce Meanwhile pour the tomatoes into a strainer perched over a bowl and allow the tomatoes to drain, reserving the tomato liquid.

4 Toppings Grate both cheeses. Slice the mushrooms.

resting-dough5 Dough Turn out the dough on a lightly floured surface and knead until smooth, about 1-2 minutes. Divide the dough in half, form two balls and let rest for 10 minutes.

6 Sauce Meanwhile combine the drained tomatoes, 1/2 tablespoon olive oil, vinegar, garlic, oregano, salt and pepper in a food processor fitted with a regular blade. Process until smooth, about 30 seconds.

7 Sauce Pour into a 1 cup measurer and if needed, add enough of the reserved tomato liquid to make 1 cup.

gently-stretch-dough8 Toppings Slice the red pepper into strips and cut the olives in half lengthwise.

9 Dough Form one ball of dough into a circular disk just bigger than your hand. Keeping the edge slightly thicker, gently stretch the dough making quarter turns forming a 12-inch circle. Lay it on a 13-inch greased pizza pan gently stretching to 13 inches. Repeat with the other ball of dough.

spread-sauce-on-dough10 Sauce Spoon 1/2 cup sauce onto each circle of dough and spread evenly leaving 1/2-inch bare crust around the edge.

add-grated-Parmesan-and-mozzarella-cheese11 Toppings Top each pizza with 1/4 cup grated Parmesan then 2 cups mozzarella cheese.

12 Sausage Pizza Top one pizza with mushrooms then dot with 1/2-1 teaspoon size chunks of sausage.

13 Bake Place the sausage pizza on the bottom rack set at the lowest position of a cold oven. Set the temperature at 500 degrees. Bake for 15-20 minutes until crust is golden and toppings are melty and bubbly. Once the sausage pizza comes out of the oven. Turn the heat off and allow the oven to cool for at least 10 minutes.

14 Pepperoni Pizza Top the other pizza with pepperoni, roasted red pepper strips and olives. Place in the fridge.
15 Bake Once the oven has cooled for 10 minutes, place the pepperoni pizza in the oven and bake according to step 13.

The secret code to crispy pizza crust is:

“1” for the first shelf in the oven. Cook pizza on the bottom shelf set at the lowest position where there is more heat acting on the crust. No more doughy centers!

“0” for starting with zero heat. Place pizza in a cold oven then crank up the temperature to 500 degrees and let the heat gather around it until it is crackling hot. Melty, bubbly cheese and golden crust!

pizza-pan-with-holesUse a pizza pan with holes in the bottom to encourage the heat to circulate, brown and crisp up the crust.

When patting into a disk take care to form a nice round circle to encourage an even dough.

Turn off the oven if you are making another pizza and allow to cool for about 10 minutes before baking the next pizza. If safe, leave the oven door open to encourage cooling.

Gently stretch the dough into 2 narrow rectangles if using a baking sheet. When baked, cut into wedges.





For a variety of toppings without breaking the bank:

-Raid the salad and olive bar at the supermarket. This strategy saves purchasing jars or packages in larger quantities than needed. Here is a list of ingredients that may be bought in the exact amount desired and they are already prepped.

-From the salad bar – diced ham, diced chicken, diced turkey, grilled chicken, pepperoni, grated cheddar cheese, grated Parmesan cheese, fresh pineapple chunks, roasted red peppers, diced bell peppers, sliced mushrooms, sliced red onion, edamame, tomatoes and spinach.

-From the olive bar – Kalamata, green, stuffed green, spanish, black, and olive medley.

-Purchase large Italian sausage links in a package and freeze them in separate packages so they can be used individually and thawed quickly.

-Pepperoni, Canadian bacon, ham and salami can also be purchased in controlled quantities by ordering a desired amount of slices at the deli counter.

For a gourmet cheese pizza, use a Mediterranean Herb cheese blend with basil, rosemary and oregano. Using multiple types of cheeses on the cheese pizza may not be as successful as using one really good quality cheese. My favorite cheese pizza is fresh mozzarella cheese; slice balls into 1/4-inch circles, arrange them on top of the sauce, sprinkle with dried oregano then bake.

Serve pizza cut in slices and pass around a green salad with Italian vinaigrette while the second pizza bakes.

Dish Designer

Inspiration – Andrew Grover and America’s Test Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 5, 2013

Continue Reading · 3

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