Beef Taco Crostata

Beef Taco Crostata
Print Recipe
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Beef Taco Crostata
    Print Recipe
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Ingredients
      Pastry
      Taco Meat
      Servings: people
      Instructions
      Pastry
      1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
      Taco Meat
      1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
      2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
      3. Remove from heat and stir in beans and half of the cheese.
      4. Preheat oven to 375°F and line a large baking tray with parchment.
      5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
      6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" border of dough. Fold the dough border up and over the beef mixture, crimping the dough slightly as you go.
      7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
      8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
      Recipe Notes

      -The pastry can be made up to a day in advance and kept chilled until ready to use.

      Hearty Hamburger Soup


      Hearty Hamburger Soup
      Print Recipe
        Servings Prep Time
        10 people 15 minutes
        Cook Time
        2 1/4 hours
        Servings Prep Time
        10 people 15 minutes
        Cook Time
        2 1/4 hours
        Hearty Hamburger Soup
        Print Recipe
          Servings Prep Time
          10 people 15 minutes
          Cook Time
          2 1/4 hours
          Servings Prep Time
          10 people 15 minutes
          Cook Time
          2 1/4 hours
          Ingredients
          Servings: people
          Instructions
          1. Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
          2. Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
          Recipe Notes

          I used Campbells brand soups in this recipe.  Makes about 4 litres of soup and freezes very well.

          Spicy Shrimp and Potatoes

          Spicy Shrimp and Potatoes
          Print Recipe
          Tender shrimp in a flavourful tomato sauce.
            Servings Prep Time
            4 10 minutes
            Cook Time
            65 minutes
            Servings Prep Time
            4 10 minutes
            Cook Time
            65 minutes
            Spicy Shrimp and Potatoes
            Print Recipe
            Tender shrimp in a flavourful tomato sauce.
              Servings Prep Time
              4 10 minutes
              Cook Time
              65 minutes
              Servings Prep Time
              4 10 minutes
              Cook Time
              65 minutes
              Ingredients
              Servings:
              Instructions
              1. Heat oil in a large skillet, add onions and sauté until soft, about 10 minutes. Add paprika, stir and cook for 2 minutes. Add half of the canned tomatoes and cook uncovered for 10 minutes. Pour mixture into blender or food processor and blend until almost smooth.
              2. Pour blended mixture back into skillet and add remaining tomatoes, garlic and wine and cook uncovered until reduced, about 20 minutes.
              3. Add water, clam juice and potatoes and cook covered until potatoes are just tender, 10-15 minutes depending on size.
              4. Stir in salt, sugar, pepper and chili flakes, adjust seasoning and consistency by adding a little more water if necessary.
              5. Add shrimp and cook uncovered for about 3 minutes depending on size. Serve immediately with crusty bread. Enjoy!
              Recipe Notes

              For this recipe I used shrimp size 21-25 per pound.  The acid in the tomato will help cook the shrimp so there's no need to cook longer than a few minutes.

              Recipe Source: Adapted from Shrimp and Fingerlings in Tomato Broth, February 2009