Easter Dinner

I am so far behind on my posts but I did want to share some photos from our lovely Easter dinner on our brand new table that expands to seat 8!!! A huge step up in the "grown-up" world of furniture for us.

I found this tart based on the following criteria: meal item must contain goat cheese and must be able to be assembled in advance.  The tart was heartily enjoyed by all - the smooth, tangy filling although filled with goat cheese, artichoke hearts, parmesan and greek yogurt tasted surprisingly light. The polenta crust was lovely and not too heavy. My only warnings would be that I think there needs to be more liquid in the polenta so it doesn't dry out during the baking time and that it's better to have a thicker bottom crust than side crust. I used a 10" springform pan and as long as you run a thin knife or spatula around the edge of the polenta crust before opening the pan, you should be able to produce a perfectly intact crust.


Artichoke Polenta Tart (Maria Speck)

Polenta Crust

• 1 1/2 c. water
• 1 1/2 c. broth
• 1 1/4 c. polenta
• 1/2 c. parmesan, grated
• 1 egg
• 1/4 tsp freshly ground pepper
• 1/4 tsp sea salt

1. Bring the water and broth to a boil. Pour the polenta in a slow stream, whisking to combine. Remove from heat. Cover and let sit for 10 minutes, stirring once or twice.
2. Remove the lid and let cool for 5-10min. While it cools, line the bottom of a springform pan with parchment paper and grease the sides of the pan.
3.Stir in the egg, parmesan, salt and pepper into the polenta. Get a cup of cold water. Dip your fingertips/hands into the cold water and press the polenta into the springform pan. You want a thickness of about 3/4" for the crust.
4. Press the polenta into the bottom of the pan and up the sides. You should be able to get a crust height of 4-5". Set aside. Preheat oven to 375 degrees F.

Filling

• 12 oz can marinated artichoke hearts, drained
• 1/2 c. crumbled goat cheese
• optional: sorrel or spinach - a small handful
• 1 c. plain greek yogurt
• 2 large eggs
• 1/4 - 1/2 c. finely chopped green onions
• 2-3 Tbs freshly chopped parsley or 1-2 Tbs dried parsley
• 1/4 tsp freshly ground pepper
• 1/4 tsp sea salt
• 1/3- 1/2 c. parmesan

1.  Spread the artichoke hearts over the bottom of the polenta crust. Crumble the goat cheese on top. Add sorrel or spinach if using.
2.  Beat the yogurt, eggs, green onions, pepper, sea salt and parsley together. Pour over artichokes and goat cheese.
3. Sprinkle the parmesan over the top of the tart.
4. Bake for 45 min. Center should appear mostly firm when tart is gently shaken. Parmesan should be golden brown on the top.
5. Remove from oven and place on cooling rack for 20-45 min. You can serve immediately or place in the fridge for later. It's best at room temperature or warm.

Spanish Banks, looking back at downtown Vancouver

Best Easter crew gathering ever!

Polenta Lasagna

While we were traveling in Australia, my wife's sister pulled this amazing dish of polenta lasagna out of the freezer and baked it for us with little fanfare as a prelude to such a mouth watering comfort food that I would quickly need to recreate to satisfy my cravings. As we know, my history with pasta is a long affair of love and hate, primarily hate, though verging more on strong dislike than extreme antagonism. I have discovered that I love fresh pasta, particularly when made by my wife. However, she has yet to make me lasagna noodles from scratch.... so when we tasted this dish where the pasta layers are replaced by layers of polenta squares (cornmeal! one of my favorite ingredients!), I knew it was a keeper, particularly when filled with beautiful roasted veggies.

We came home and I made a few changes, namely using cheese with fat (life's too short for fat-free cheese), and adding a tofu-egg layer as a lovely ricotta substitute.  The great thing about this dish is it can be made in advance and frozen, or baked and then reheated all week long. The link is for Canadian Living's recipe in case you want a meat version.

Polenta Lasagna 

• 6 c. water
• 1/2 tsp salt 
• 1 1/2 c. cornmeal
• 2-3 large carrots, peeled, thinly sliced
• 1 large eggplant, sliced (~1/2" thick) and salted for 20 min, then rinsed
• 1 large zucchini sliced (~1/2" thick)
• olive oil
• basil, oregano, thyme
• 1 450mL jar roasted red peppers, cut into thin strips (I only used half of the jar)
• 1/2 block tofu (soft or medium firm)
• 1 egg
• 1 quart jar homemade tomato sauce
•  ~300g mozzarella, grated

1. Bring the salted water to a boil and whisk in the cornmeal, reducing the heat to as simmer. Stir frequently for 10-20 minutes until thickened/cooked. Spread into a greased 9x13" pan and let cool.  (Put in refrigerator uncovered).
2. Toss the eggplant, zucchini, and carrots with olive oil, basil, oregano, and thyme. Place on a baking tray or in a roasting pan. Roast at 400 degrees F until tender. Remove and let cool. (probably 40 min?)
3. Crumble the tofu and beat in the egg, salt, pepper, and a pinch or two of italian seasoning. (You are welcome to double this amount for filling)
4. Once the polenta is cooled, cut it into squares, about 3 x 3" , but whatever size you do will be fine. Take the squares out of the pan and cut them in half horizontally so that you have two thin 3x3" squares.
5. Pour 1 c. sauce in a 9x13" pan. Place a layer of polenta squares covering the bottom of the pan. Layer eggplant, zucchini, carrot, and strips of roasted red peppers, tofu-egg layer (use all of it), eggplant, zucchini, carrot, and more red pepper. Then add 3/4 c. sauce over the top, layer of polenta squares, another 3/4 c. sauce and top with grated mozzarella. (You could adjust the layers as needed !)