Korean Tacos

If you missed these Korean Tacos when they ran in the Chronicle, hurry and give them a try. They're inspired by the food trucks that they have all over the place now (just not in Augusta...yet!).

Here's the link to the recipe: Korean Tacos

Strawberry Season and a Luscious Strawberry Tart

I had a happy surprise on the way home from the Augusta Family Magazine office earlier this week. The Gurosik's Strawberry Farm stand near my house is up and running.

Strawberry season is truly one of my favorite times of the year. I call Orlando, Fla., home and nearby Plant City boasts some of the best strawberries anywhere. Here in the CSRA, we've got strawberries that are as delicious and local.

My daughter, C.C., and I have literally eaten half a bucket of Gurosik strawberries while standing over the sink!

In case you're looking for a way to enjoy these local strawberries, here's one of my favorites, a luscious  Strawberry Mascarpone Tart.

Mascarpone cheese can be found in the specialty cheese case and it can be pricy. If you're watching your budget, regular or reduced-fat cream cheese can substitute for the mascarpone.

What's your favorite way to enjoy the fruits of strawberry season?

Strawberry Mascarpone Tart

1 sheet frozen puff pastry, thawed

8 ounces mascarpone cheese, softened

1 cup sugar

1 tablespoon fresh lemon juice

1 cup (1/2 pint) whipping cream, whipped

Fresh strawberries, washed, stemmed and sliced

            Preheat oven to 400 degrees.  Line a 9-inch tart pan with removable bottom with the puff pastry sheet, trimming to fit.  Place in oven and bake for 15 minutes, until puffed and golden brown.  Remove from oven and deflate by placing a pie plate and can or other heavy item atop the crust.  Set aside to cool.

            Combine mascarpone, sugar and lemon juice in a medium bowl.  Fold in whipped cream and spread over the cooled puff pastry crust.  Refrigerate until ready to serve. 

            Just before serving, arrange sliced strawberries on top of mousse in decorative pattern.

Makes 6 to 8 servings.

What's for Supper 3/10/13

We were without a kitchen for a bit and I  promise to share updated photos once we patch up a few spots with a little paint. It is looking GOOD!

In the meantime, here's what's on the menu for this week:

Bourbon Pork Tenderloins. This is an oldie, but a goodie!  I like to serve baked sweet potatoes and steamed broccoli as sides.

Goat Cheese and Artichoke Tortellini. This was a dish we enjoyed in NYC a couple of years ago that I came home and recreated. So delish! Although making a from-scratch pasta dish mid-week seems like too much work, this one is easy since it uses wonton wrappers in place of homemade pasta sheets.

I'm testing recipes for breakfast dishes over the next few weeks, so I think I'll serve one up for dinner...this Sausage, Egg and Biscuit Bake from Steph over at Plain Chicken.

On a lighter note, this will also appear on the menu: Pasta with Broccoli Raab and White Beans.

And, I'd like to throw some fish into the mix, so we'll pick up some wild-caught salmon and make this Salmon with Tomato Concasse. It's a simple dish that is elegant as well.

What are you cooking this week?

Here are the links again:
-Bourbon Pork Tenderloins
-Goat Cheese and Artichoke Tortellini
-Sausage, Egg and Biscuit Bake
-Little Ears with Broccoli Raab and White Beans
-Salmon with Tomato Concasse

I'm linking this post up to Menu Plan Monday over at I'm an Organizing Junkie.