Friendship rekindled

It is good to reconnect with friends from the past.  I had the fortune of running into my Bloomington friend, Melanie Cabiness.  She added me to her list of friends on Facebook.  I thought there could not have been a coincidence.  She and I arranged to meet for dinner.  I thought what a great way for me to cook and show her what I love to do.  I immediate set to a plan for dinner.

Giada De Laurentiis came to mind.  I recently caught a show about cheeses.  She made this wonderful Baked Gruyere and Sausage (turkey) Omelet and for dessert a Crostata with Apple, Walnuts and Gorgonzola.  I wanted to try Giada's recipes.  And share this experience with Melanie!!

I started with the dessert first since it takes longer to make.  The crust requires 30 minutes of refrigeration.  I gathered all my ingredients according to the recipe and proportions.  For this recipe, it calls for the use of the food processor.  In the food processor, you combine the flour, salt, and sugar by pulsing it.  Add the butter and pluse until it resembles a course meal.  Add the mascarpone sheese and lemon juice, only pulsing a few times.  While the food processor is running, put in the tablespoons of ice water.  It makes for fast mixing or working of the dough.  The key here is to not over mix otherwise the gluten in the flour makes things really sticky or gummy.  Dump your crust into a plastic wrap and form it into a disc.  Place in the refrigerator.

While that is in the refrigerator, I get to work on the filling.  The placement of the rack will help in this recipe.  It must be placed on the lower third of the oven.  Preheat the oven to 400 degrees F.  Melt the butter in a large skillet, add the apple slices, sugar and cinnamon.  Cook and make sure you stir frequently until the apple is softened but not mushy.  Let it cool for about 10 minutes before you stir in the lemon juice, lemon zest, walnuts and Gorgonzola.

Using parchment paper the same size as your sheet pan, roll out the dough for the crust to about an 11-inch circle and about 1/4 inch thick.  Lift the parchment paper onto the sheet pan.  Spread the filling evenly, leaving a 2-inch border.  Fold the border over to form an 8-inch round, while pleatingthe edge of the pastry.  Pinch any cracks in the dough.  Using a pastry brush, brush the dough with the beaten egg.  Bake for about 25 minutes or until crust is golden brown.  Cool for about 10 mintues before slicing and serving.

The omelet was easier.  Preheat the oven to 425 degrees F.  Spray an 8x8-inch baking dish (or 8-inch pie pan).  Over medium heat, saute the onions until translucent.  Add the turkey sausage and cook until brown.  Set aside to cool.  Meanwhile, whisk the eggs, milk, salt and pepper (to taste), until it is smooth.  Add the red bell pepper, 1 cup of Gruyere and parsley (I like flat leaf or Italian).  Stir in the onion and sausage mixture.  Pour the batter into the prepared pan.  Sprinkle with the remaining cheese.  Bake for about 20-25 minutes or until golden brown.  Serve with a sprinkle of chopped parsley.

Bon Appetit!!