Cooking for the group

Robert is vegetarian, so I decided to make a roasted vegetable torte, and shrimp tacos.
I bought lots of roastable veggies, such as carrots, zucchini, potato, butternut squash, onion, portabella mushroom, and also got some brie and some puff pastry. I preroasted all the vegetables.

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Then I put a layer of puff pastry in the bottom of a pan, and started making layers of vegetables, one at a time. About halfway through, I added a layer of brie. Then more vegetables. Then I put another pan on top, and weighted it down with cans to mash the whole thing down.

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Those are canned goods just piled on top.
After a while, a lot of liquid is leeched out, so I drained that out. When it was time for dinner, I put another layer of puff pastry on top, and baked it. It took about an hour. I’d say I was baking it at about 350 but the ovens here not only have C temps, but they have “speeds” or something, so I’m not really sure what I did. Anyway, it looked like this when it came out:

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Meanwhile I marinated shrimp in a lime-based marinade that Robert had, and cut it up, and put in on the grill in another pan.

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So dinner was shrimp tacos with the roasted vegetable torte.

Forgot to take any pictures of the actual dinner but you get the idea. 🙂 I made chocolate chip cookies too, as a treat for William.

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Here’s a photo of a torte slice from the next day:
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