La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 15)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Simmered White Beans
2 – cups dried small lima beans
1 – medium onion, peeled
4 – cloves garlic, peeled
2 – small bay leaves
½ – teaspoon herbs de Provence
1 – lemon zest only
½ – cup Italian parsley leaves, finely chopped
Rinse the beans and place in a large bowl, cover with water for at least 4 hours or overnight. Place the
beans in large heavy pan and cover with 8 cups of water and add the onion, garlic, bay leaves and herbs
de Provence. Bring to a boil on the gas burner then move the pan to the plaque and simmer for and
hour or until the beans are tender. Strain the beans leaving just a small amount of liquid to prevent
them from being too dry and season with salt and pepper, some fruity olive oil and the lemon zest
and parsley.
Rustic Strawberry Tart
Crust
1 ¼ – cups all-purpose unbleached flour
¾ – teaspoon kosher salt
1 ¼ sticks – chilled unsalted butter cut into small pieces
5 – tablespoons ice water
Blend the flour & salt with a fork in a large bowl, scatter the butter on top and cut into the flour with a
pastry cutter until the flour is the size of small peas. Sprinkle on the water and toss with the fork. Press
the flour mixture together to form a dough and pat into a 6" disk. Wrap in plastic and refrigerate for
at least 30 minutes. Alternately roll out a 9" prepared pie crust. Preheat the electric oven to 375° and
place the rack in the lowest position.
Filling
1 – 8oz container mascarpone cheese
1 – 12oz container strawberries, stems removed, and halved
Roll the pastry out to a 12" round 1 ⁄
8
" thick and place on a flat baking sheet lined with parchment
paper. Gently spread a layer of mascarpone cheese in the center leaving a 2" border and sprinkle a
little sugar over the cheese. Arrange the fruit over the mascarpone and fold in the edges of the pastry.
Lightly brush the dough with a little milk and bake for 35-40 minutes or until pastry is cooked
through. Cool before slicing.