Next week’s Dinner And A Movie features the band’s August 19, 2012 show from Bill Graham Civic Auditorium in San Francisco, CA. The full show will play this Tuesday at 8:30PM ET at webcast.livephish.com or Phish’s Facebook page.
For this week’s recipes, Trey turns to touring chef Jim Hamilton for a roasted tomato tart, an endive/fennel/orange salad and a key lime pie, with a (Bill) graham cracker crust. Recipes below! Tag photos of whatever you make at #phishdinnerandamovie.
Our beneficiary will be The National Alliance to End Homelessness. You can donate anytime now at phish.com/waterwheel. The National Alliance to End Homelessness is a nonpartisan organization committed to preventing and ending homelessness in the United States. They use research and data to find solutions to homelessness and work with federal and local partners to create a solid base of policy and resources that support those solutions; and then help communities implement them. For more info, visit http://www.endhomelessness.org
1 sheet frozen puff pastry
2 tablespoon Dijon mustard
2-3 ripe large tomatoes sliced into 1/4 inch slices
1/2 cup grated or shredded Asiago cheese
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 egg beaten
Preheat oven to 375 degrees, and on a parchment paper lined sheet pan (18 x 13”) place your thawed puff pastry sheet. Along the edges of the pastry sheet, fold 1 inch of dough up and onto itself to create a raised edge around the sheet. Now we par-bake the dough for 8-10 minutes or until lightly browned. Remove from oven and with a fork press down on the inside of tart dough so the center falls, let cool while you slice your tomatoes and chop your herbs. Once dough is cooled, spread evenly the Dijon mustard over the bottom of the inside of the tart.
Next arrange tomato slices evenly over the bottom, then sprinkle oregano, parsley, and basil evenly over the tomatoes. Then salt and pepper to taste, drizzle olive oil evenly over the top and add Asiago cheese over the whole tart. Finally brush beaten egg over the edges of the tart for a glossy flaky crust. Bake for 25-30 minutes or until dark golden brown. Carefully with spatulas move to a rack to cool for 10 minutes. You are now ready to slice and serve.
6 heads of endive
1 fennel bulb
3 fresh oranges (any medium size variety) segmented
2 tablespoons white balsamic vinegar
4 tablespoons extra virgin olive oil
salt and pepper
Pick endive leaves, wash, dry and add to a mixing bowl. Next shave with a mandoline slicer (if you don’t have a mandoline you can carefully use a knife) your fennel bulb as thinly as possible and add to same mixing bowl. If your bulb has fronds pick them and set aside to top/garnish your salad with. Cut tops and bottoms off of oranges so they sit upright, then use a paring knife to cut the sides/peels off all the way to the flesh leaving none of white parts. Now you can slice out the segments without the segment dividing fiber and add to the mixing bowl. Finally add your olive oil, vinegar, salt and pepper to taste, mix gently, place on a platter. Top/garnish with your fronds.
KEY LIME PIE
5 large egg yolks beaten
1 14oz can sweetened condensed milk
1/2 cup key lime juice
1 9inch prepared graham cracker crust
Preheat oven to 375 degrees. Combine egg yolks, condensed milk and lime juice in a mixing bowl and mix until even mixture. Pour into your prepared graham shell. Bake for 14-16 minutes. Remove and cool on rack. Top with desired topping and/or garnishes. Lime slice, whipped cream, mint or merengue. Enjoy!