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There won’t be a Hal’s Kitchen column next Sunday because I’ll be on vacation so I wanted to share with you a great recipe this week if you’ll be enjoying a holiday meal with family and friends. It comes from chef Dale MacKay, winner of the first season of Top Chef Canada in 2011. He was also a guest on my radio show this past week when we discussed the many ways you can enjoy eggs. Go to Eggs.ca for lots of really good stuff from the Egg Farmers of Canada. And thanks to chef Dale for the recipe below for his Mushroom, Egg, Onion and Goat Cheese Tart. Happy Easter!
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Ingredients
– ½ cup (125 mL) soft goat cheese
– ¼ cup (60 mL) grated parmesan cheese
– 2 tbsp (30 mL) grated parmesan cheese
– 2 eggs
– 1 sheet of frozen puff pastry, thawed, approximately 10×10 in (25.4 x 25.4 cm)
– 3 cups (750 mL) button mushrooms
– ⅔ cup (170 mL) onion
– 3 tbsp (45 mL) vegetable oil
– 1 tsp (5 mL) minced garlic
– ½ tsp (2.5 mL) salt
– 1 tbsp (15 mL) chopped parsley
Instructions
In a medium bowl, mix soft goat cheese, ¼ cup (60 mL) grated parmesan and one egg with a spatula until combined. Place in the fridge until ready to use.
Take the puff pastry out of the freezer and put it onto a sheet tray leaving the parchment paper underneath. Preheat oven to 415°F (213°C).
Cut the mushrooms and onions into ¼-in (½ cm) thick slices. Heat a large frying pan on high heat and add vegetable oil. Carefully add mushrooms to the pan and sauté until lightly browned. Add diced onions to the pan turning the heat down to medium and cook for 2 more minutes. Add minced garlic and salt and cook for one more minute. Take mixture off heat and place onto a tray allowing it to cool.
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In a small bowl, whip remaining egg. Using a pastry brush, generously glaze the entire puff pastry sheet. Once puff pastry is glazed and thawed enough to bend it without cracking, fold the pastry edges over ½ in (1 cm) on each side, creating a small border around the sheet. Glaze the border with egg wash.
Evenly spread the goat cheese mix inside the puff pastry border. Next, evenly spread the sauteed mushrooms and onions on top of the goat cheese mix.
Place pastry in preheated oven for 16-18 minutes, cooking until all sides are dark brown. Once out of oven, sprinkle the remaining 2 tbsp (30 mL) parmesan cheese and chopped parsley over tart. Cut into portions and eat warm or at room temperature.
The Environmental Working Group has ranked various types of produce in order of pesticide levels and strawberries top the list. The group tested 50,000 non-organic samples looking for over 250 chemicals. As I said, strawberries were the most contaminated, followed by spinach, kale, collard greens and grapes. Avocados are the least contaminated produce. Pesticide exposure has been linked to heart disease, cancer and lower sperm counts.
A Florida man’s doctor has made a startling discovery. The guy went to his doctor because his migraine medication wasn’t working but it turns out it was actually tapeworm larvae in his brain. The 52-year-old was successfully treated with anti-parasitic medication but how this happened is somewhat of a mystery. However, it’s believed he was eating undercooked, non-crispy bacon. Doctors suspect he consumed tapeworm eggs that ended up in his brain. The condition, known as neurocysticercosis, causes over 1,000 hospitalizations in North America every year.
Snake meat could be a popular protein one day. Two Asian commercial farms say growing pythons is very efficient when compared to chickens and cows. “In terms of food and protein conversion ratios, pythons outperform all mainstream agricultural species studied to date,” according to Dr. Daniel Natusch. Snake meat is already popular in China and Southeast Asia. Pizza Hut in Hong Kong even offers it as a pizza topping.
There’s a new India Pale Ale for beer lovers to try. Colorado’s Belgium Brewing Co. has partnered with US pizza brand Tombstone to create a za flavoured beer. The companies say the collaboration, which they’re calling an I(Pizza)A, features hints of crispy crust, tangy tomato sauce and savoury herbs and spices with a finishing kick of pepperoni. The 7% limited edition Voodoo Ranger IPA is said to be for the boldest of beer and pizza lovers.
Did you hear about the Wisconsin man who just ate his 34,128th Big Mac. Ronald Gorske began his burger binge 52 years ago. And he can prove that he consumed his first Big Mac on May 17th of 1972 because he has the receipt and every receipt since then. He used to eat nine a day. Now, he’s down to two. But he says he still loves them. It’s probably my favourite fast food burger too.
— Hal has written columns for years. He’s also the host of Connecting Winnipeg weekday mornings from 10 to noon on 680 CJOB. You can email him at Hal@HalAnderson.ca.
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HAL'S KITCHEN: Eggs for Easter
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23.03.2024
You can save this article by registering for free here. Or sign-in if you have an account.
There won’t be a Hal’s Kitchen column next Sunday because I’ll be on vacation so I wanted to share with you a great recipe this week if you’ll be enjoying a holiday meal with family and friends. It comes from chef Dale MacKay, winner of the first season of Top Chef Canada in 2011. He was also a guest on my radio show this past week when we discussed the many ways you can enjoy eggs. Go to Eggs.ca for lots of really good stuff from the Egg Farmers of Canada. And thanks to chef Dale for the recipe below for his Mushroom, Egg, Onion and Goat Cheese Tart. Happy Easter!
Subscribe now to read the latest news in your city and across Canada.
Subscribe now to read the latest news in your city and across Canada.
Create an account or sign in to continue with your reading experience.
Ingredients
– ½ cup (125 mL) soft goat cheese
– ¼ cup (60 mL) grated parmesan cheese
– 2 tbsp (30 mL) grated parmesan cheese
– 2 eggs
– 1 sheet of frozen puff pastry, thawed, approximately 10×10 in (25.4 x 25.4 cm)
– 3 cups (750 mL) button mushrooms
– ⅔ cup (170 mL) onion
– 3 tbsp (45 mL) vegetable oil
– 1 tsp (5 mL) minced garlic
– ½ tsp (2.5 mL) salt
– 1 tbsp (15 mL) chopped parsley
Instructions
In a medium bowl, mix soft goat cheese, ¼ cup (60 mL) grated parmesan and one egg........
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