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See Martin at Canada Cooks, Toronto Eats

November 4th and 5th, 2017
Join Chef and Fromager Martin Raymond from Cheese Excursions as he guides your palate through a selection of Georgian and Victorian cheeses during these two 1hr tastings.
Participants aged 13-17 are welcome, but must be accompanied by an adult. Please note that this is a fragrance free event.
Maximum of 30 participants per free guided tasting, it is first come first serve or register early to avoid disappointment.

Montgomery’sInn.com   In addition to running an Inn from 1830-1855, the Montgomery’s operated a large farm south of their Dundas Street home. Dairy cows supplied the family and patrons with milk, butter, and, most delicious of all, cheese.
To register email lauren.mccallum@toronto.ca or call 416-394-6025
This event is part of the Canada Cooks, Toronto Eats weekend
#TorontoEats #MomenTO150 #C150TO

 

Wild Mushroom and Aged Gruyere Galette Recipe

Wild Mushroom and Cave Aged Gruyere Galette
Wild Mushroom and Cave Aged Gruyere Galettes

This Galette works well as a light dinner or lunch. Serve it with a salad dressed with citrus vinaigrette. The mild acid will help balance the richness of the cheese.
Or cut it into thin wedges and serve as an hors d’oeuvre garnished with micro greens.
Don’t fret over pleating the pastry “properly”. A Galette—AKA Rustic Tart—is supposed to look homespun.
I prefer Cave Aged Gruyère for this recipe because, as it ages, it develops notes of caramel that play nicely with the creamy mushroom filling.

Wild Mushroom and Cave Aged Gruyère Galette

Pastry
1 c.        all-purpose flour
4 oz.        cream cheese, not low fat
4 oz.        unsalted butter

Filling
1 tbsp.    oil
1 tbsp.    unsalted butter
1 ½ lb.    assorted wild mushrooms, sliced about ¼” thick
4 cloves    garlic, minced
2 tsp.        finely chopped fresh rosemary
¼ c.        brandy
½ c.        whipping cream
2-3 oz.    Cave Aged Gruyère cheese, coarsely grated

Pastry: Place the all-purpose flour in the food processor.
Cut the cream cheese and butter into cubes; add to the processor. Pulse until mixture is crumbly then process until mixture forms a ball.
Flatten into a disc; wrap in plastic wrap and chill for at least 1 hour.
Filling: In a large skillet, heat the oil and butter over medium-high until the butter sizzles.
Add the mushrooms and the garlic; raise the heat to high and cook until the mushrooms release most of their liquid, about 5 – 8 minutes.
Add the rosemary; continue to cook for another minute or two.
Add the brandy; cook until it evaporates.
Add the cream; cook until this mixture is reduced by half. Season to taste with salt and pepper.
Remove from the heat and cool to room temperature.
Assembly: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
On a surface lightly dusted with flour, roll the pastry into a circle about 14” in diameter. Transfer the pastry to the prepared baking sheet.
Spread the mushroom mixture evenly over the pastry, leaving a 1” border around the edge; sprinkle the grated cheese over the filling.
Brush the edge of the pastry lightly with water. Loosen the pastry and gently flip it up and over the filling pleating it like fabric.
The middle of the filling will be exposed. Brush any pastry cracks with water and pinch to seal.
Bake until the pastry is golden brown, the filling bubbles and the cheese has melted, about 30 – 35 minutes.
Cool on a wire rack. Serve warm or at room temperature.

 

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Chef Paula Bambrick