Mushroom Gruyere Tart

A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
Mushroom Gruyere Tart
Print Recipe
    Servings Prep Time
    8 appetizer wedges 40 minutes
    Cook Time Passive Time
    25 minutes 2-3 minutes
    Servings Prep Time
    8 appetizer wedges 40 minutes
    Cook Time Passive Time
    25 minutes 2-3 minutes
    A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
    Mushroom Gruyere Tart
    Print Recipe
      Servings Prep Time
      8 appetizer wedges 40 minutes
      Cook Time Passive Time
      25 minutes 2-3 minutes
      Servings Prep Time
      8 appetizer wedges 40 minutes
      Cook Time Passive Time
      25 minutes 2-3 minutes
      Ingredients
      Servings: appetizer wedges
      Instructions
      1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
      2. If not using bacon, heat olive oil in a large skillet over medium heat.
      3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
      4. Add wine, thyme, salt and pepper and cook until wine has cooked out about 3 minutes.
      5. Stir in cream cheese, 1/2 cup of gruyere and bacon (if using).
      6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
      7. Spread filling evenly into pastry shell and sprinkle with remaining 1/2 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
      8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
      Recipe Notes

      The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

      Meaty Baked Pasta

      Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
      Meaty Baked Pasta
      Print Recipe
        Servings Prep Time
        8-10 people 40 minutes
        Cook Time Passive Time
        40 minutes 5 minutes
        Servings Prep Time
        8-10 people 40 minutes
        Cook Time Passive Time
        40 minutes 5 minutes
        Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
        Meaty Baked Pasta
        Print Recipe
          Servings Prep Time
          8-10 people 40 minutes
          Cook Time Passive Time
          40 minutes 5 minutes
          Servings Prep Time
          8-10 people 40 minutes
          Cook Time Passive Time
          40 minutes 5 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
          2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
          3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
          4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
          5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
          6. Preheat oven to 350℉.
          7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
          8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
          9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
          10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

          Irish Cream Cupcakes

          A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
          Irish Cream Cupcakes
          Print Recipe
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
            Irish Cream Cupcakes
            Print Recipe
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Ingredients
              White Chocolate Ganache
              Chocolate Cupcakes
              Servings: cupcakes
              Instructions
              White Chocolate Ganache
              1. Heat cream and Irish cream in a small pot until just at a simmer.
              2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
              3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
              Chocolate Cupcakes
              1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
              2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
              3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
              4. Frost with white chocolate ganache frosting.

              Cinnamon Raisin Challah

              Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
              Cinnamon Raisin Challah
              Print Recipe
                Servings
                1 large loaf
                Servings
                1 large loaf
                Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
                Cinnamon Raisin Challah
                Print Recipe
                  Servings
                  1 large loaf
                  Servings
                  1 large loaf
                  Ingredients
                  Servings: large loaf
                  Instructions
                  1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
                  2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
                  3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
                  4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
                  5. Line a large baking tray with parchment.
                  6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
                  7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
                  8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
                  9. Remove from oven to a cooling rack and allow to cool prior to slicing.
                  Recipe Notes

                  For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

                  This bread is wonderful toasted with a little apricot jam.

                  It toasts quickly because of the sugar content.

                  Breaded Pesto Chicken Cutlets

                  Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                  Breaded Pesto Chicken Cutlets
                  Print Recipe
                    Servings Prep Time
                    8 cutlets 35 minutes
                    Cook Time
                    12-15 minutes
                    Servings Prep Time
                    8 cutlets 35 minutes
                    Cook Time
                    12-15 minutes
                    Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                    Breaded Pesto Chicken Cutlets
                    Print Recipe
                      Servings Prep Time
                      8 cutlets 35 minutes
                      Cook Time
                      12-15 minutes
                      Servings Prep Time
                      8 cutlets 35 minutes
                      Cook Time
                      12-15 minutes
                      Ingredients
                      Servings: cutlets
                      Instructions
                      1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
                      2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
                      3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
                      4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
                      5. Dredge chicken cutlets with flour, shaking off excess.
                      6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
                      7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
                      8. Turn oven to broil, with rack 8-10" from heat.
                      9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
                      Recipe Notes

                      -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

                      -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.