Writers Colony at Dairy Hollow - guest column

L. to R. Talya, Pat, Tom, Joan, Dorothy before a scrumptious dinner meal at WCDH

 

 Food for the soul

Guest blog

by Talya Tate Boerner

 

For one week, the Writer’s Colony at Dairy Hollow becomes my home. Cocooned within a brilliant autumn forest, I write. There are five of us; each pondering a different project, all with the same objective—to create.    

             Day and night we edit, revise, think, drain our thoughts onto paper, and spend hours wrestling with one phrase, one word…

In need of fresh air, I walk along Spring Street, while mentally rearranging thoughts into paragraphs. A rusty gate inspires a poem. A shop owner becomes the protagonist in a short story. Musings stir among the trees.

In the evenings, we are lured to dinner by kitchen aromas. Chef Jana (pronounced “Yana”) spoils us with gourmet meals worthy of “Bon Appetit.” Stick-to-the-ribs, yet surprisingly healthy and organic. Squash mixed with Gruyere, fresh kale and slivered almonds, pan-seared chicken, tarts made from Pat’s freshly stewed pears (gluten-free for me!).

As writers we can only dream of stringing together book chapters as skillfully as meals are spread night after night. Nurturing, these meals provide a time of relaxation and reflection. Sustenance for writing.

Early in the week, our discussions are sparse “how-do-you-do, nice-to-meet-you, where-are-you-from” chats. Polite and courteous, barely scratching the surface. Exchanges between near (or complete) strangers.

By week’s end, conversations are rich, the laughter familiar as we delve deeper, call each other out, poke fun. Our souls poured onto paper, we’ve come to know one another. Like kids at summer camp, we hate to see our time at Dairy Hollow end.

Dairy Hollow Butternut Squash and Mushroom Tart. This amazing dish was served during our week at Dairy Hollow. I badgered Chef Jana until she gave me the recipe… (modified from “Cooking Light”)

Crust:

1 cup plus 2 tablespoons all-purpose flour * ¼ teaspoon salt * ¼ teaspoon freshly ground black pepper * ¼ teaspoon baking powder * ¼ cup extra-virgin olive oil * 3 tablespoons ice water * cooking spray.

Filling:

3 cups peeled cubed butternut squash * 2 tablespoons extra-virgin olive oil, divided * ¾ cup chopped onion * 2.5 ounces aged Gruyere cheese, shredded and divided (about 2/3 cup) * 2 large eggs * ½ teaspoon salt, divided * ½ teaspoon freshly ground black pepper, divided * 1 ½ ounces chopped pancetta (or bacon) * 5 ounces white button mushroom caps * ¼ cup dry white wine

Preparation:

    Preheat oven to 425°.

    To prepare crust, weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Combine flour and next 3 ingredients (through baking powder) in a food processor; pulse 2 times or until combined.

       Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray.

       Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes. 

To prepare filling, place squash in food processor (do not clean from dough), and process for 1 minute or until squash is finely chopped

       Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash and onion to pan; sauté for 9 minutes, stirring occasionally.

      While squash cooks, combine half of cheese (about 1/3 cup), eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in squash mixture. Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425° oven; bake 9 minutes.

     Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pancetta; cook 1 minute or until beginning to brown. Add mushrooms; cook for 7 minutes or until browned.

     Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add wine; cook 1 minute or until liquid almost evaporates. Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining 1/3 cup cheese.

     Return tart to 425° oven. Bake 3 to 5 minutes or until cheese melts.

     NOTE: Gruyere cheese has a strong flavor, if you prefer use half Gruyere and half Monterey Jack. Serves 6. Calories=368, Fat=21.8 grams, Protein=11 grams, Fiber=2.8 grams. #

View Talya's blog, gracegrits&gardening.blogspot.com