Carmelized Mushroom and Onion Pie
Ingredients
2 vidalia onions sliced very thin
1 package of sliced mushrooms
2 tbsp. olive oil
1 tbsp. butter
1 teaspoon of anchovy paste
1 tbsp. of thyme
Red cayenne pepper to taste
1 ready made pie crust
2 tbsp. of goat cheese
1 clove of chopped garlic
2 tbsp. of chopped fresh parsley
Salt to taste

Preparation
  • Bake the pie crust as directed on the box.
  • In a skillet sauté the onions with olive oil and butte.
  • Add the anchovy paste, thyme, salt & pepper.
  • Cook low and slow for about 25-30 minutes.
  • In another skillet, sauté the mushrooms with 1 tbsp. olive oil.
  • Add 1 clove of chopped garlic, salt, pepper & parsley.
  • Mix the mushrooms with the onions and fill the pie.

Cooking Instructions
Top with the goat cheese and bake until heated through about 20 minutes on 375º.

Episode 5: Impress your Friends!
Carmelized Mushroom and Onion Pie
Lamb and Polenta

Lamb and Polenta
Ingredients
16 oz. ground lamb
1 medium onion, chopped
1 small fennel bulb, chopped
3 cloves garlic, finely chopped
1 tsp. dried oregano
½ tsp. cayenne pepper
1 15 oz. can finely diced tomatoes
2 cups of cooked creamy polenta
1 cup crumbled feta plus a bit more for garnishing
1 cup tomato sauce
2 tbsp. chopped fresh parsley
6 quartered cherry tomatoes (for garnish)
Fresh parsley (for garnish)
Salt to taste

Preparation
  • In a large skillet, brown the lamb and drain.
  • In the same skillet, sauté the onions, fennel and garlic just until the onions are translucent.
  • Add the tomatoes, oregano, pepper and salt to taste. Cook for about 15-20 minutes.
  • Add the lamb to the mixture.
  • Add the feta and chopped parsley. Cook another 5 or 7 minutes.
  • Make the polenta according to the directions on the box. I usually get the quick 5 minute polenta and I add milk instead of water and a touch of butter to make it creamy.
  • Place a small amount of polenta in the bottom of your individual tartlet pans.
  • Place some of the meat mixture on top of the polenta.
  • Put another thin layer of polenta on the top.

Cooking instructions
Bake at 375º for 30 minutes.
Let stand for 10 minutes.

Serving Suggestions
Remove from the little tartlet pans and place on serving plates. Spoon some of your heated tomato sauce around the casserole. Sprinkle with a little more feta and garnish with the quartered cherry tomatoes and parsley.