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Old 12-18-2007, 07:44 AM   #1
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Last Nights Dinner w/ Pictures...

Went with kind of a french theme last night... nothing too crazy, kind of rushed last night so not the best presentation either. The tartlets came out really good, leeks are big favorite of ours so it went over pretty well. Pork came out good but the sauce thickened up a bit quick...

Appetizer - Leek and Ricotta Tartlet



Soup Course- Ratatouille



Meat Course - Pork Medallions w/ Camembert Sauce



Dessert - Blackberry Parfait



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Old 12-18-2007, 07:47 AM   #2
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Looks amazing! Thanks for the pictures! I bet everything tasted fantastic!
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Old 12-18-2007, 07:48 AM   #3
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Still yum....
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Old 12-18-2007, 07:57 AM   #4
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Quote:
Originally Posted by Michelemarie View Post
Looks amazing! Thanks for the pictures! I bet everything tasted fantastic!
thanks!

yes it was very good. i had the camembert left over from a crab dip i made for my b-day. i had not had it before that but it is certainly growing on me
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Old 12-18-2007, 08:24 AM   #5
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Looks delicious JerseyJay. Could you PM me with your leek and ricotta tart recipe please?
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Old 12-18-2007, 08:47 AM   #6
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Quote:
Originally Posted by amber View Post
Looks delicious JerseyJay. Could you PM me with your leek and ricotta tart recipe please?
done... and for others who may be interested:

Ingredients:

-pie dough (i use the premade pilsbury stuff)
- brown mustard
- 6 eggs
- milk (3 oz)
- 1/2 cup chopped leek
- 2 tablespoons of ricotta
- fresh dill
- shredded cheddar cheese.

Equipment:

4 Non stick quiche tart pan. you can get a set of 6 at bed, bath and beyond for like $12.99
Bed Bath & Beyond Product

Directions
:

- fit pie dough into tart pan. cover with aluminum foil and fill with dry beans or baking weights.

- bake in preheated 350 degree oven for 10 minutes. rotate 180 degrees, and bake for an additional 5 minutes. remove foil/beans and bake for an additional 2 minutes. remove from oven, leaving the crust in the pan

- once cool, brush the bottom of each crust with the mustard

-beat the eggs, and whisk in the ricotta, milk and leaks. fill each tart about 4/5 of the way with the egg mixture

- top each tart generously with the shredded cheddar, and some fresh dill.

- bake @ 350 until the you see the egg become solid and form sort of a dome above the pan level (25-35 minutes)

- let cool for 10 minutes or until the egg settles back in to the pan line. then remove from the pan and serve on a plate.
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