Dell Virtual Cooking Class

Author: Lauren Lane

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Savory Tart

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Ingredients

• 1 sheet frozen puff pastry defrosted
• 3/4 cup Gruyere or Fontina cheese freshly grated (or use any white cheese you like) or Boursin cheese.
• 1 bunch of thin asparagus end trimmed (if thick asparagus slice in half long ways) Or 2 cups of any roasted veggies you like) Butternut, onions, Brussels sprouts, thin sliced potatoes are all good choices.
• 1/4- 1/2 cup Parmesan cheese, freshly grated
• extra virgin olive oil
• Salt and pepper
• Optional Garnishes:
• Cooked crumbled bacon
• Folded prosciutto
• Toasted Pine Nuts
• Crumbled Goat Cheese
• Finishing Olive Oil

Instructions

1. Preheat oven to 400 degrees. Carefully unfold the defrosted puff pastry and place on a parchment-lined baking sheet.
2. Roll the dough out to 9"11", then place it on the baking tray.
3. Sprinkle the puff pastry with the Gruyere cheese, leaving a 1-inch border around the edges.
4. Trim the bottoms of the asparagus spears to fit inside the tart shell; arrange them in a single layer over Gruyere. (or use any other roasted veggie filling)
5. Drizzle lightly or brush with oil, and season with salt and pepper.
6. Sprinkle the top with parmesan cheese.
7. Bake for about 20 minutes or until the pastry is puffed and cheese is melted. Start watching at 15 minutes. All ovens are different.
8. Garnish with any of the garnishes if desired.

© Lauren Lane

Did you make this recipe?

Tag @Lauren_lane_Culinarian on instagram and hashtag it #LaurenLaneCulinarian

Yield: 20 pieces

Author: Lauren Lane

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Steak Crostini

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Ingredients

Horseradish Cream Sauce

• 4 ounces cream cheese, room temperature
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons Bubbies prepared horseradish
• 1 teaspoon fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon chopped fresh chives
• Salt and pepper, to taste
• Softened butter

Steak Crostini

• 1 baguette, sliced 1/4″ thick
• 2 tablespoons olive oil
• 1 garlic clove
• 2 (6-ounce) filet mignon steaks, cooked to medium-rare and thinly sliced (it’s easier to slice thin if you first put the cooked steak in the freezer until a bit firm)
• Chopped fresh parsley, thyme or rosemary, for garnish
• Salt and pepper, to taste

Instructions

1. Make the horseradish cream. Whisk together the softened, room temperature cream cheese with the mayonnaise and sour cream until smooth. Whisk in the horseradish, followed by the lemon juice, minced garlic, and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
2. Make the crostini. Slice the baguette into 1/4″ slices and brush each side with olive oil. Season with salt and pepper. Arrange on baking trays in even layers and bake in a preheated 350° oven until golden and evenly crisp, about 15-18 minutes, rotating the pans halfway through. Rub each side of the crostini with the garlic clove while still warm.
3. Assemble the crostini. Smear each crostini with butter Top with the thinly sliced steak, horseradish cream , and chopped fresh herbs. Enjoy!

Notes

• For easier slicing put the uncut steak in the freezer until firm.
• Ssauce and steak can be made a day or two in advance.

© Lauren Lane

Did you make this recipe?

Tag @Lauren_lane_Culinarian on instagram and hashtag it #LaurenLaneCulinarian

Yield: 2

Author: Lauren Lane

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Frozen Hot Cocoa Martini

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Ingredients

• 4 c. (or more) ice
• 4 oz. Five Farms Irish Cream (or Baileys)
• 3 oz. vodka
• 1/4- 1/2 c. hot chocolate mix (or homemade cocoa mix) 1/4c for more boozy flavor, 1/2 cup for really chocolaty.
• Whipped cream and chocolate shavings, for serving

Instructions

1. In a blender, blend ice, Baileys, vodka, and hot chocolate mix until smooth and hot chocolate mix if fully incorporated.
2. Pour into 2 glasses.
3. Top with whipped cream and chocolate shavings.
4. Note: Add more ice if needed for the desired consistency

© Lauren Lane

Did you make this recipe?

Tag @Lauren_lane_Culinarian on instagram and hashtag it #LaurenLaneCulinarian