Ricardo has arrived!
Apr
29
Ricardo has arrived!
The much anticipated English version of Food Network star Ricardo Larrivée's new book Ricardo: Meals for Every Occasion has finally made its way to my desk and I have not been able to stop drooling - both over the beautiful photography and the delicious sounding recipes.
The recipe below is one of the first ones I flipped to and the one I just can't stop thinking about. Super simple yet interesting and pretty in true Ricardo fashion, here's the recipe for Quilt Pie with Asparagus, Eggs and Ham:
Preparation 25 minutes
Refrigeration 30 minutes
Cooking 45 minutes
Serves 6
Ingredients:
* 14 oz (400 g) store-bought puff pastry dough, thawed
* 2 onions, thinly sliced
* 2 Tbsp (30 mL) olive oil
* 1/2 lb (225 g) sliced Black Forest ham, chopped
* 1/2 cup (125 mL) sour cream
* 1/4 cup (60 mL) whole-grain mustard
* 24 to 36 small green asparagus spears, each 5 inches (12 cm) long, trimmed
* 24 to 36 small white asparagus spears, each 5 inches (12 cm) long, trimmed
* 6 eggs
* Salt and pepper
Method:
1. Line a 12- x 17-inch (30 x 43 cm) baking sheet with parchment paper.
2. On a floured surface, roll the dough into a 12- x 17-inch (30 x 43 cm) rectangle. Place it on the baking sheet. Fold the edges of the dough inward, making a 1/2-inch (1 cm) upturned edge. Refrigerate for 30 minutes.
3. In a skillet over medium heat, brown the onions in the oil. Season with salt and pepper. Let cool.
4. In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.
5. In a pot of boiling salted water, blanch the asparagus for 1 to 2 minutes. Transfer the spears to a bowl of ice water. Drain and set aside.
6. With the rack in the middle position, preheat the oven to 400°F (200°C).
7. Spread the ham mixture evenly over the dough. Place the baking sheet next to the work surface, with a long side parallel to the edge of the counter or table.
8. ASSEMBLY Mentally divide the pie into six 5-inch (12 cm) squares. Working from left to right, lay about 8 green asparagus spears side by side in the first square. In the next square, lay 8 white asparagus spears side by side, at a right angle to the green asparagus. Repeat with the remaining squares, alternating colours and directions to create a quilt effect.
9. Bake for 25 minutes. Remove from the oven. Crack an egg onto each square. Bake for about 10 more minutes. Cut into 6 squares and serve.
The recipe below is one of the first ones I flipped to and the one I just can't stop thinking about. Super simple yet interesting and pretty in true Ricardo fashion, here's the recipe for Quilt Pie with Asparagus, Eggs and Ham:
Preparation 25 minutes
Refrigeration 30 minutes
Cooking 45 minutes
Serves 6
Ingredients:
* 14 oz (400 g) store-bought puff pastry dough, thawed
* 2 onions, thinly sliced
* 2 Tbsp (30 mL) olive oil
* 1/2 lb (225 g) sliced Black Forest ham, chopped
* 1/2 cup (125 mL) sour cream
* 1/4 cup (60 mL) whole-grain mustard
* 24 to 36 small green asparagus spears, each 5 inches (12 cm) long, trimmed
* 24 to 36 small white asparagus spears, each 5 inches (12 cm) long, trimmed
* 6 eggs
* Salt and pepper
Method:
1. Line a 12- x 17-inch (30 x 43 cm) baking sheet with parchment paper.
2. On a floured surface, roll the dough into a 12- x 17-inch (30 x 43 cm) rectangle. Place it on the baking sheet. Fold the edges of the dough inward, making a 1/2-inch (1 cm) upturned edge. Refrigerate for 30 minutes.
3. In a skillet over medium heat, brown the onions in the oil. Season with salt and pepper. Let cool.
4. In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.
5. In a pot of boiling salted water, blanch the asparagus for 1 to 2 minutes. Transfer the spears to a bowl of ice water. Drain and set aside.
6. With the rack in the middle position, preheat the oven to 400°F (200°C).
7. Spread the ham mixture evenly over the dough. Place the baking sheet next to the work surface, with a long side parallel to the edge of the counter or table.
8. ASSEMBLY Mentally divide the pie into six 5-inch (12 cm) squares. Working from left to right, lay about 8 green asparagus spears side by side in the first square. In the next square, lay 8 white asparagus spears side by side, at a right angle to the green asparagus. Repeat with the remaining squares, alternating colours and directions to create a quilt effect.
9. Bake for 25 minutes. Remove from the oven. Crack an egg onto each square. Bake for about 10 more minutes. Cut into 6 squares and serve.
