A Taste of Pennsylvania Cookbook
A Taste of Pennsylvania Cookbook A Taste of Pennsylvania Cookbook
WEIS DAYWild Mushroom and &Gruyere Gruyère Tartwith Baby Arugula Salad´presented by Barry CrumlichExecutive Chef, Pennsylvania Governor’s Mansionand The First Lady of the Commonwealth ofPennsylvania, Susan CorbettYields: 8–10 servingsTartPurée ricotta in food processor untilsmooth, approximately one minute. Add 1egg yolk and 2 teaspoons of olive oil andblend. Place mixture in a bowl and fold incrème fraîche.Sauté sliced mushrooms in a heated sautépan with 2 tablespoons of olive oil.Once mushrooms have color, add garlic andshallots and sauté for 2 minutes.Add the fresh herbs, salt and pepper, cookfor additional 2 minutes and set aside.Take partially thawed puffed pastry sheetand place on a sheet tray. Score a 1 ⁄4-inchborder on the rectangular sheet.Take ricotta filling and spread evenly to theinner edge of pastry sheet.Top mixture with sautéed mushroomsand then finish with a layer of the gratedGruyère cheese.Brush outer border of pastry with egg yolkand water mixture and bake at 400˚F for20–25 minutes or until pastry and cheeseare golden brown.TART:1⁄2 cup whole milk ricotta1 large egg yolk2 tsp. plus 2 Tbsp. olive oil,divided use1⁄4 cup crème fraîche or sourcream1 1 ⁄2 lb. assorted wildmushrooms (chanterelles,oysters, maitaki, shitake,crimini, enoki)2 shallots, minced2 garlic cloves, minced2 Tbsp. fresh thyme leaves1 Tbsp. fresh rosemary,chopped finelySalt and pepper to taste1 sheet frozen puffed pastry,partially thawed1 large egg yolk beatenwith 1 tsp. water (to brushpastry crust)4 oz grated Gruyère cheesecontinued next pageWINE PAIRING Nissley Cabernet Franc29
WEIS DAYcontinued from previous pageSALAD:8 oz. baby arugula1⁄3 cup fresh chives, cut into1⁄2’’ pieces2 Tbsp. fresh tarragon leaves2 Tbsp. fresh chervil leaves2 Tbsp. olive oilSaladPlace herbs, lemon juice, olive oil, salt andcracked black pepper in a bowl and blendtogether. Lightly toss with baby arugula.ServingPlace mushroom tart on a plate with babyarugula salad and serve.2 tsp. lemon juiceSalt and pepper to tasteDAIRYSPOT.COM HEALTHY TIPHerbs add flavor to dishes withoutsodium, sugar or fat! Plus, herbsand spices contain disease-fightingantioxidants and even count towardsthe 3+ cups of vegetables and fruits weneed daily.30
- Page 2 and 3: 2013 Recipe BookContentsMUSHROOM DA
- Page 6 and 7: MUSHROOM DAYMushroom Duxellefor Pas
- Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
- Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
- Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
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- Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
- Page 34 and 35: WEIS DAYKettle StyleJambalayapresen
- Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
- Page 40 and 41: PORK DAYSautéed Medallions of Pork
- Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
- Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
- Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
- Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
- Page 50: PORK DAYBabunya’sPork Chop Milane
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- Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
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- Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
- Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
WEIS DAYcontinued from previous pageSALAD:8 oz. baby arugula1⁄3 cup fresh chives, cut into1⁄2’’ pieces2 Tbsp. fresh tarragon leaves2 Tbsp. fresh chervil leaves2 Tbsp. olive oilSaladPlace herbs, lemon juice, olive oil, salt andcracked black pepper in a bowl and blendtogether. Lightly toss with baby arugula.ServingPlace mushroom tart on a plate with babyarugula salad and serve.2 tsp. lemon juiceSalt and pepper to tasteDAIRYSPOT.COM HEALTHY TIPHerbs add flavor to dishes withoutsodium, sugar or fat! Plus, herbsand spices contain disease-fightingantioxidants and even count towardsthe 3+ cups <strong>of</strong> vegetables and fruits weneed daily.30
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