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    Notes - April 24, 2014

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Chapel Hill McLaren Vale Shiraz, Casa Silva Reserve Sauvignon Blanc, Bertani Secco-Bertani and Ungava Gin.

    Have a listen!


    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Chèvre and Asparagus Tart

    Serves 6-8

    5 ounces chèvre (goat cheese)
    1 egg
    ¼ cup heavy cream
    10 grinds fresh black pepper
    1 teaspoon kosher salt
    12 ounces asparagus, preferably on the smaller side (if larger, cut in half length- wise)
    1 sheet frozen puff pastry, defrosted per package instructions

    Preheat oven to 400 degrees. Combine chevre, egg, cream, pepper and salt in small bowl. Trim bottoms off asparagus.

    Unwrap puff pastry, and trim to 14-by-10-inch rectangle. Place dough on sheet tray lined with parchment or silicone baking mat.

    Place 1 asparagus spear on short side of dough, about 1/2 inch from end. Using it as a guide, spread cheese mixture from center of the dough outward into a rectangle,

    stopping at asparagus spear. Lay remaining asparagus spears on top of filling, alternating ends and tips.

    Bake for 35 to 40 minutes, or until asparagus are tender and pastry is golden brown. Allow to cool slightly, about 10 minutes, and serve.

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