Menu 4: Wild Mushrooms Tartlets and Vanilla Custards

I’m hoping this weeks we can redeem ourselves, since most of us had a bit of trouble with last weeks choices. Empanadas - FAIL! Even thought we were all surprise by the filling combinations of tuna and tomatoes. But, if you want to try again, let me know and I can point you to a different dough recipe that seem to work better.

Marie posted one from Epicurious on her post and I have another version from this blog, who uses the authentic way to make Argentinian empanadas 

For now, this weeks choices are:

  • Wild Mushroom Tartlets - page 54
  • Vanilla Custards - page 401

A note on the tartlets.  The recipe calls for 6 tablespoons of chive hollandaise sauce, but does not give you the recipe for it.  You need to hunt it down and there are 2 versions of the hollandaise sauce in the book.  One in page 516 and the other in page 282.  It’s the basic hollandaise sauce, and when they mean chives, I’m taking they mean for you to add them to the hollandaise once its made, which is what I’m planning on doing.

The other tip is the Vanilla Custards, the recipe calls for baking time of 25 minutes.  Experience tells me they may need a bit more cooking time, so keep an eye out for it.  You may need to extend the cooking time depending on you oven temperature.  Trust your instinct!

Ready? Set.. be Gutsy!