I recently found a magazine that appealed to my gardening side (which sometimes goes pretty dormant) and my cooking side (which is usually something I enjoy tremendously). I just had to share it with you.
It's published by Better Homes and Gardens and it's called from Garden to Plate.
It has wonderful garden plan ideas, recipes, preserving tips, and sections devoted to Spring Harvest, Summer Harvest, and Autumn Harvest.
I am very inspired!
So inspired that I made one of the recipes for dinner on Sunday when Sewing Bee comes over.
It was quite delicious, although I have a few ideas that would probably improve our experience.
Beef, Mushroom and Onion Tart
12 oz. lean ground beef
1 8 oz. package sliced mushrooms
1/2 of a medium red onion, cut into thin wedges
1/4 tsp salt
1/4 tsp pepper
1 13.8 oz package refrigerated pizza dough
3/4 cup crumbled blue cheese
1. Heat oven to 425º. In a large skillet cook beef, mushrooms, and onion over med heat for about 8 minutes, until beef is browned and onion is tender, stirring occasionally. Drain off the fat and add the salt and pepper.
2. Line a cookie sheet or stone with parchment paper. (you can grease the pan too, but I find parchment paper easier to work with and it makes for quick clean up) Roll or pat the dough into a 15 x 12 inch rectangle. Top dough with the beef mixture, keeping enough of an edge to fold over, pleating as needed.
3. Bake tart for 15 minutes or until crust is golden. Top with the blue cheese, and if desired, the oregano. (you can also use pizza seasoning, but we had the oregano in our kitchen garden so we used it)
|A nice glass of merlot while I prepared this was a plus!|
We all enjoyed it very much! (It's a "Make Again" which is high praise at Sweet Bee Cottage.)
Now....for some things that did NOT work for us:
•I baked this in a jelly roll pan and it took a long time to bake (longer than 15 minutes) and my meat & veggie mixture got dried out.
•I used Trader Joe's pizza dough and that also might be why the crust took longer to brown than the one suggested in the original recipe.
Well, I'm willing to try making it again just for you.
So, just let me know....what would you like to drink?
Thank you so much for stopping by our little cottage!
It's a pleasure to know you took time from your day for a visit.
P.S. Here's how the recipe is supposed to look. Drat those food stylists! Maybe next time mine can look as glamorous!
And, oh yes,
I'm linking up with