Recipes from An Epicurious Lifestyle's kitchen

Tag: mushrooms

Julia Child’s Boeuf Bourguignon

Julia Child’s Boeuf Bourguignon

Peter bought me the movie Julie & Julia so…of course ~ I had to make Boeuf Bourguignon, maybe that was his master plan! This recipe is an all day process so, I suggest making it some rainy weekend day. It was well worth the process! ~Bon […]

Turkey Lettuce Cups

Turkey Lettuce Cups

These lettuce cups have the most addictive sauce on them! I make extra and use it for a dipping sauce, marinate for something for the BBQ, or anything else I can think of putting it on…it’s really good! The original recipe comes from Martin Yan […]

Nutella Crostada

Nutella Crostada

I saw this recipe about five years ago in, “Gilda’s Family Dinners” Cookbook and have been making it ever since! I have changed it up a bit and used Nutella instead of fruit preserves. I also have made it as a savory dish using mushrooms or caramelized onions.

Nutella Crostata


1½ cups all-purpose flour

2 tablespoons sugar

¼ cup of Amaretti cookies

¼ teaspoon of salt

10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into ½-inch pieces

3 tablespoons ice water

¾ cup of Nutella

1 tablespoon toasted sliced almonds

Confectioners’ sugar, for dusting


Combine the flour, sugar, Amaretti cookie and salt in food processor and whir to blend. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water bit by bit, pulsing until moist clumps form. Gather the dough into a ball; flatten it into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.

Position the rack in the center of the oven and preheat the oven to 400 degrees. Roll out the dough on a large sheet of parchment paper to an 11-inch round. Transfer the dough on parchment paper to a large, heavy baking sheet. Spread the Nutella over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.

Bake the crostata until the crust is golden, about 40 minutes. Put the baking sheet on a rack to cool for 10 minutes, and then slide a metal spatula under the crust to free the crostada from the parchment. Cool the crostada to lukewarm. Sprinkle with almonds and dust with the confectioners’ sugar. Transfer the crostada to a platter and serve.

Peter’s Wine Pick: 2006 Hop Kiln Russian River Valley Late Harvest Zinfandel

~Happy Cooking!