Diary Entry October 5 – Fall Party Menu #1
Dinnertime Diaries
Dinnertime Diaries
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Ingredients

  • 1/2 cup diced jarred roasted red bell peppers
  • 1/2 cup diced pitted green olives
  • 1/2 cup grated pecorino Romano or grated Parmesan
  • 2 scallions, diced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound white button mushrooms, cleaned and stemmed
  • 1/4 cup finely chopped fresh basil leaves
  • 1 sheet frozen puff pastry, thawed
  • 3 Tbs Dijon mustard
  • 1 egg beaten with
  • 1 tsp water, for egg wash
  • 3 ounces Gruyere cheese, grated
  • 2 Tbs freshly grated Parmesan cheese
  • 11 x 13 inch rectangle with a floured rolling pin. (Diagonal strokes keep the pastry rectangular.)
  • 1/2 inch border around the edges.Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes.
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 1/2 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup stout or other dark beer
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

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