Asparagus, Swiss Chard, Peas, And Taleggio Tart

Asparagus, Swiss Chard, 

Peas, and Taleggio Tart

Ingredients:
11 oz. butter puff pastry
1 egg, beaten
7 ounces Swiss Chard, stalks, and leaves separated
7 ounces taleggio cheese, rind removed and sliced
1/2 cup green peas
1 pound Asparagus, woody ends removed
Sauce:
1 bunch flat-leaf parsley, finely chopped
2 garlic cloves, crushed
5 tablespoons extra virgin olive oil
3 tablespoons grated Parmigiano Reggiano

Directions:

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.  Place a large pot of water on the stove to boil.

Unroll the puff pastry and roll it a little wider and lay it on the baking sheet.  (*Shortcut,  Roll out the pastry on the parchment paper and fit the parchment paper on the baking sheet.)  With a sharp knife SCORE, (not cut through) the edge of the pastry sheet about 1 inch from the edge.  Prick the central area with a fork.  Glaze the border with the beaten egg.  Bake in the oven 15 to 20 minutes, until golden and almost cooked.

Meanwhile, put the stalks of Swiss Chard in the pot of boiling salted water and simmer for 1 minute, add the leaves and cook for 30 seconds more until barely cooked and drain.  Refresh in cold water and drain again.  Place on a fresh tea towel and press to remove any excess water.  

Remove pastry from oven and flatten the center of the pastry with the back of a spoon.  Layer the chard, taleggio, peas, and asparagus over the center.  Sprinkle over 1 tablespoon water then bake for 20 to 25 minutes until the tart is golden and crisp.

Combine the parsley, garlic, olive oil, and the Parmigiano Cheese.  Remove the tart from the oven and spoon over the thick parsley oil before serving.

Roasted Dijon-Brushed Chicken Breasts With Herb Crust, Sweet Potato And Arugula Risotto

Roasted Dijon-Brushed Chicken Breasts With 

Herb Crust, Sweet Potato And Arugula Risotto

Chef Raymond Poitras suggests using guinea hens but small bone-in chicken breasts also work well in this quick-to-prepare entertaining dish. Chef Poitras from The Peninsula Restaurant, Niagara Canada.

Ingredients:
1 small sweet potato, cooked
4 bone-in chicken breasts
Salt and freshly ground pepper
3 tbsp (45 mL) Dijon mustard
1/3 cup (75 mL) chopped mixed herbs, such as parsley, thyme and rosemary

Risotto
1 tbsp (15 mL) olive oil
1 small leek, white and light green part only, cut into matchstick pieces
1 1/2 cups (375 mL) sliced shiitake mushrooms
1 tsp (5 mL) chopped fresh thyme
1/2 tsp (2 mL) chopped fresh rosemary
2 tbsp (25 mL) butter
1 1/4 cups (300 mL) arborio rice
1/3 cup (75 mL) Chardonnay or other white wine
3 1/2 to 4 cups (875 mL to 1 L) hot chicken stock
1 cup (250 mL) tightly packed arugula leaves, torn into pieces, stems removed
1/4 cup (50 mL) whipping cream
1/3 cup (75 mL) freshly grated Parmigiano Reggiano

Garnish:
Baby watercress

Directions:
Preheat oven to 425°F (220°C).

Peel and dice sweet potato.

Remove skin from breasts. Place in a shallow roasting pan. Season with salt and pepper. Brush breasts with Dijon mustard and cover with fresh herbs, patting gently to adhere.

Roast in oven for 25 to 30 minutes or until meat thermometer registers 160°F (70°C). Remove from oven. Remove from baking dish and let rest while risotto finishes.

For risotto, heat oil in a large saucepan over medium heat. Cook leeks, mushrooms, thyme and rosemary, stirring, for 4 minutes or until softened. Transfer to a bowl.

Melt butter in a saucepan; add rice and cook, stirring, for 1 minute. Add Chardonnay and cook until absorbed.

Add 1 cup (250 mL) hot stock; adjust heat so stock bubbles gently and is absorbed slowly. Continue adding 1 cup (250 mL) stock at a time, stirring almost constantly, for 15 minutes.

Add diced sweet potato and mushroom mixture. Cook, stirring often, adding more stock when absorbed, until rice is just tender.

Add arugula and cream. Cook, stirring for 1 minute, until arugula is wilted.

Stir in Parmigiano and season with salt and pepper to taste.

Spoon risotto into wide bowls and top with herb-crusted breasts. Garnish with watercress and serve immediately.   Serves 4