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.



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.

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:

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.

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.



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