chipotle mushroom squares

basically, this recipe was created around white russians. kris and i have had the drink on our minds for awhile now and last night we finally decided to make vegan white russians (almond milk + kahlua + vodka = delish!). but what food pairs well with white russians? i had no clue as, honestly, i had never had one before. kris suggested mexican which got me thinking that something spicy would be a nice contrast with the cool, creamy beverage. and in an ongoing attempt to use up things that have been hanging around patiently waiting to be eaten, i decided it was about time to do something with that one last sheet of puff pastry in the freezer. thus, chipotle mushroom squares were born! flaky puff pastry topped with a smooth spicy chipotle pinto puree with sauteed mushrooms, these were definitely a successful experiment. after baking i added a bit of simple slaw (cabbage, olive oil, red wine vinegar, salt and pepper) on top for some crunch.

chipotle mushroom squares

1 sheet puff pastry, thawed (pepperidge farm brand is vegan)

pinto puree ingredients:
1 (15 ounce) can pinto beans, drained and rinsed
1 chipotle pepper, from a can packed in adobo sauce
1 tablespoon adobo sauce
juice of 1 lime
1 tablespoon peanut oil
salt to taste

mushroom ingredients:
3 cups (a little less than a pound) mushrooms, chopped (i used a mixture of button and cremini)
1/2 small red onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon liquid smoke
salt and pepper to taste
olive oil

first make sure your pastry is thawed. you can thaw it on the counter for 40 minutes.

preheat oven to 400 and lightly grease a baking sheet with olive oil.

to make the puree, put all ingredients in a food processor and blend until smooth. note that this was quite spicy, if you want it less spicy omit the chipotle or only add half.

for the mushrooms, heat a splash of olive oil in a pan and add the garlic and onion. cook until they are softened. add the spices and stir and cook another minute. add the mushrooms and saute until they are softened and begin to release moisture. taste and adjust seasoning if needed. remove from heat.

to assemble the squares first unroll your pastry and lightly brush it with olive oil. cut it into 9 squares. dollop some of the pinto puree onto the center of each square. top each with a spoonful of mushrooms (you will probably have a little of each leftover). bake for about 18 minutes or until the pastry is golden brown.

remove from oven and top each square with a little cabbage slaw and enjoy! white russians not required but highly recommended.

-d

mixed vegetable tart

Did you spend all day yesterday cooking for other people and not have a chance to eat anything? Only to wake up today and realize that you a) have nothing to eat and b) lack the will to make anything requiring more than an ounce of effort? Do you happen to have puff pastry and a random assortment of vegetables and cheeses in your fridge? If you answered yes to any or all of the above, this tart is the only thing between you and bad chinese take-out. Go gather your ingredients and make it. You won't be sorry, I promise. AND, you will have leftovers for lunch tomorrow. How could you say no!



As with most fridge clearing recipes, this is not the time for exact measurements. But here is how I assembled my flaky vegetable tart

1. Roll out your prepared puff pastry into a nice rectangle, fold the edges in about an inch and crimp with a fork.

2. Make a mixture of creme fraiche and grainy mustard (again, if you have it). I'd say about 1/4 cup creme fraiche and a tablespoon or so of mustard.

3. Finely slice and onion, and caramelize over medium heat. Throw in some thinly sliced zucchini and red bell peppers, maybe some mushrooms. Season with salt and pepper, sprinkle with fresh thyme, and saute until vegetables are soft but not mushy.

4. Smear the creme fraiche mixture on the puff pastry, staying inside the lines. Top with vegetables. Grate some gruyere over top (or maybe some parmesan, or any other cheese you might have).

5. Bake in a 400 degree oven for 20 to 25 minutes, until the pastry is puffed and golden brown. Sprinkle with a chiffonade of basil. Cut in quarters and serve.

- e