Recipes from An Epicurious Lifestyle's kitchen

Tag: Polenta

Roasted Sea Bass with Crimini Mushrooms

Roasted Sea Bass with Crimini Mushrooms

Just gotta love a man who calls you last-minute and says “I  just picked up some fresh Sea Bass from Stagnaro’s!” So I look in the fridge and through some recipes and came up with this one – it’s a combo from two different recipes. […]

Polenta Torta

Polenta Torta

We have this fabulous Italian Restaurant here in Santa Cruz, called Ristorante Avanti. We always order the Polenta Torta as an appetizer.  Here I have re-created it and Peter says it’s just as good! Polenta Torta Make Bolognese sauce Make Polenta Preheat oven to 400 […]

Dubliner Potato Tart

Dubliner Potato Tart

Dubliner Potato Tart

1 cup of all-purpose flour

¾ cup of polenta

¾ teaspoon salt

1 stick of cold unsalted butter, cut into ½ pieces

¾ cup plus 3 tablespoons coarsely grated Dubliner Irish Cheddar Cheese, Kerrygold

2 tablespoons of olive oil

1 large onion, thinly sliced

2 ¼ pounds of potatoes

¾ cup mozzarella cheese

¼ cup of arugula pesto

3 tablespoons of breadcrumbs or panko

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley

1 teaspoon of chopped fresh thyme

Freshly ground pepper

1.     Make the crust: Pulse the flour, polenta and salt in a food processor to combine. Add the butter and 3 tablespoons Dubliner Irish cheddar cheese; pulse until mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons of ice-cold water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disc. Wrap and refrigerate until firm, about 45 minutes

2.     Put the dough between 2 sheets of parchment paper and roll into a 13-inch round (or whatever size your tart pan is). Transfer the dough into pan. Pierce the bottom of the crust all over with fork. Refrigerate until firm, about 20 minutes. Meanwhile preheat oven at 350 degrees

3.     Line the crust with foil and blind bake until the edges are golden, about 20 minutes. Transfer to cooling rack

4.     Make filling: Heat 1 tablespoon of olive oil in large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, par-boil your potatoes: Bring your water up to a light boil. Boil small to medium potatoes for approximately 7-10 minutes; boil larger potatoes for approximately 12-15 minutes. If you’re not sure how “done” the potato is, stick a fork into it. Preferably there should be a cooked outer edge and a raw middle; the potato should still be firm and your fork should meet resistance after the initial edge lets it through easily. Cool completely. Then thinly slice the potatoes

5.     Increase the oven temp to 375. Combine the remaining cheddar, mozzarella, pesto, breadcrumbs, 2 tablespoons each of chives, parsley, thyme, ¼ teaspoon of sea salt and pepper and then add the sautéed onions into a bowl. Spread in crust. Arrange the potatoes on top. Drizzle with the remaining 1 tablespoon of olive oil and season with pepper. Bake until the potatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.

Peter Wine Pick: Sofia Sparkling Wine ~ Thanks Stephanie!

~Happy Cooking!