Pancetta Leek And Mushroom Stuffing With Goat Cheese Recipes

MUSHROOM AND LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

MUSHROOM AND GOAT CHEESE TARTINE WITH PICKLED RED ONIONS

Steps:

• Preheat the oven to 450 degrees F.
• Put the red wine vinegar, 1 tablespoon kosher salt and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Put the onions in a small heatproof bowl, then pour over the hot liquid to completely submerge them. Let sit at room temperature to pickle and turn bright pink, about 15 minutes.
• Meanwhile, heat 3 tablespoons of the olive oil in a small saute pan over low heat. Add the garlic and cook until tender, about 5 minutes; the garlic will sizzle but not brown. Set aside in the warm oil to soften and cool, about 5 minutes more.
• Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add the mushrooms and a good pinch of kosher salt and cook until just tender and starting to release their liquid, about 5 minutes. Transfer to a colander set over a large bowl to drain. Wipe out the saute pan and reserve for later use.
• Use a pastry brush to brush about 1 tablespoon of the garlic oil on the sliced bread; transfer to a baking sheet. Bake until the bread is toasted on the outside but still soft on the inside, 12 to 15 minutes.
• Add the remaining garlic oil and softened garlic to a medium bowl, then stir in the goat cheese, lemon zest and good grind of pepper.
• Heat the butter and remaining 1 tablespoon olive oil in the reserved saute pan over high heat. Once the oil is very hot and shimmering, add the drained mushrooms and cook, undisturbed, until lightly browned and crisp at the edges, about 2 minutes. Give the mushrooms a good toss, then continue to cook until they are well browned and crisp all over, about 4 minutes more. Add the parsley and thyme and toss until well combined.
• Spread the goat cheese mixture on the toasted bread, then top with the mushrooms. Top with some pickled onions and sprinkle lightly with flaky sea salt. Cut each tartine in half and serve warm.

CIABATTA STUFFING WITH CHESTNUTS, MUSHROOMS AND PANCETTA

Steps:

• Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
• Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.
• Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.
• In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.
• Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

LEEK, MUSHROOM & GOAT'S CHEESE STRUDELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
• For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
• Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

PANCETTA, LEEK, AND GOAT CHEESE TARTLETS

Steps:

• For crust:
• Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.
• Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.
• Meanwhile, prepare filling:
• Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.
• Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)
• Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.
• *Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores