Smoked Gruyere, Procuitto and Mushroom Tart

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Last night I was so busy making phone calls and replying to e-mails that I failed to see the hours pass. Of course, with a family of 3 waiting to be fed still at 9pm, there was not a lot of time left for me to fix dinner. Luckily there is always an array of cheese and cold-cuts in the fridge so that dinner can be fixed  in no time. So last night, dinner for my family ended up being a Smoked Gruyere, Proscuitto and Mushroom tart and Mixed Salad.

I served this tart as a main meal, but it would make for a fabulous appetizer!!!

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Ingredients for 1 tart of 10X 15 inches for 4-6 people:

  • 1 puff pastry
  • 1 block  of about 8oz. of Smoked Gruyere grated
  • 8 slices of thin proscuitto
  • 1/2 box of small portobello mushrooms
  •  a few sprigs of thyme
  1. Take the dough out of the freezer and let it thaw out for 30 minutes at room temperature.
  2. Turn the oven to 400.
  3. Place the dough onto the roulpat, and with a rolling pin, roll the dough out to fit the flexipan perfectly.
  4. Place the dough onto the flexipan that would have been placed on a medium perforated sheet.
  5. With a fork, perforate the bottom of the tart.
  6. Layer 3/4 cup of  cheese all over the tart.
  7. Then place the prosciutto slices.
  8. Sprinkle the rest of the cheese.
  9. Remove the thyme from the sprigs and sprinkle it all over the tart.
  10. Cook the tart for 20 5
  11. Serve the tart with a salad.

Bon Appetit And Happy Cooking!!!

Prosciutto and Watercress Tart


Ahh Spring break… it is almost here.. i can see it and yet it seems so far away…. 5 Days. 5 days and I will be enjoying my Spring Break and sleeping late;-) Yeah…

Well Spring Break is not here yet, and I have still a thousand things to do before I am on vacation: Homeworks, quizzes to review with my child… and the rest of my duties as a mom.

Monday was exactly that: a thousand things to do and no time…So of course I did not spend much time trying to fix dinner. I looked in my fridge, and gathered what I had: prosciutto, puff pastry ( yep another one- my fridge is a veritable treasure box).

Ingredients for 6:

  • 1 puff pastry sheet thaw out ( 30 minutes to 45 min.) Keep it in the fridge until you are ready to use it or it will become sticky and will not unfold.
  • 8oz. of proscuitto finely sliced
  • 8 oz. of italian cheese mix
  • 1-2 tbsp. of rosemary Herb Blend
  • 2-3 cups of watercress
  1. Turn the oven to 400.
  2. Place the roul’pat on your counter and place the puff pastry on it.
  3. Unfold it and with a rolling pin, spread the pastry so that it will fit the flexipan perfectly.
  4. With a fork, prick the bottom of the pie.
  5. Spread the cheese evenly over the pie
  6. Place the prosciutto all over the cheese, do not lay the sheets flat. I kind of gather them up a
  7. Sprinkle the rosemary herb blend over the
  8. Cook the tart for 15-18 minutes or until the edges are a golden brown.
  9. Before cutting the tart, spread the watercress over the
  10. Slice the tart over a cutting board and slice the tart in 8 pieces.

Bon Appetit and Happy Cooking!!!

Pork Saltimboca

Though I eat a lot of fish, I never run out of ideas on how to prepare it. It is another story for fixing my husband meal. It is difficult to not fall in a rut when fixing his meals since his tastes are so limited. Today I decided to fix pork saltimboca, it is really easy, tasty and takes no time to prepare. You can also adapt this recipe to chicken and veal.

Ingredients: 1 boneless pork chop per person, 2 slices of very thin prosciutto or similar ham per pork chop, fresh sage, salt, pepper, 1/4 cup of broth, 1/4 cup of white wine, 1 tsbp of fresh lemon juice.

Place a pork chop in the middle of the roulpat. Fold the roulpat over and with the rolling-pin, “beat” the pork chop until it is thin and even throughout. Open the roulpat, sprinkle the pork chop with salt, pepper, and fresh sage or powdered sage. Place the 2 slices of prosciutto to cover the whole pork chop. Fold the pork chop and close it with a toothpick.

There are two ways you can cook those pork chops:

1. in the frying pan: Dust a little bit of flour over the pork chops. Melt 1 tsp of butter along 1 tsp of love oil in a frying pan and turn the heat up to sizzle. When the butter is sizzling, place the pork chop in the frying pan and cook for 2-3 minute on each side. Repeat the process for each pork chops. Place the pork chops on a plate and cover them with an aluminium foil to keep them warm.

2. Place the pork chops on a silpat. With a pastry brush, brush a little of olive oil and sprinkle the top with salt and pepper. Cook for 8 minutes at 375.

To prepare the sauce, you can deglaze the saucepan used earlier. In any case, melt 1 tsbp of butter and when the butter is sizzling, add 1/4 cup of broth, 1/4 cup of white wine, 1 tsp of lemon juice. Bring the mixture to boil and let it cook until it is reduced to a 1/3. Season with salt and pepper. You may even add a dash of sugar to get rid of the tartness of the lemon juice.

To serve, place the pork chop on a plate over fresh pasta and drizzle some of that sauce over it. I served the pork chops with oven roasted baby bok choy.

Bon Appetit and Happy Cooking!!!

A Quick Appetizer for the Holidays: Proscuitto Wrapped Asparagus

There are so many appetizers you can fix for the holidays. In fact the list is endless. When I entertain, I like to offer a balanced buffet of various appetizers  by presenting dishes of all food group ( meat, seafood, vegetables, fruits, sweets). It is a challenge, though, to find  appetizer recipes that are “healthy”, are made with vegetables, and that your guests will eat. Yes… that your guests will eat;-) For that reason, it seems that my selection is repetitive: Marinated grilled vegetables, stuffed mushrooms and wonton cups filled with various vegetable mixture often come back on my buffet because they are easy to make and they will disappear.  A friend of mine, also a great chef: Rodney, mentioned fixing this recipe. I enjoyed it so much that I thought I would share it with you.


1 bundle of asparagus from Costco ( they are big), one pack of prosciutto, 1/2 cup of balsamic vinegar.

Wrap the asparagus with a slice of prosciutto and lay the asparagus on the silpat. Cook in oven for 6-7 minutes at 375. ( only 3 minutes for very small, and 5 minutes for medium-sized).

Eat them warm as they come out of the oven. There are great as they are. You may however add reduced balsamic vinegar over them for added flavor. Place the 1/2 cup of balsamic in a small pot and bring to boil until the vinegar has reduced to its half and is becoming thicker, almost a syrup. Drizzle over the asparagus.  Et voila!

Bon Appetit and Happy Cooking!!!