QUICHE FROMAGE or LORRAINE

This is loosely based on the quiche au fromage recipe Julia Child provides in her  The French Chef Cookbook made to accompany her original TVshow.  I have no doubt that Julia’s would be better, but this is easy and quite reliable.

Ingredients:

pie crust dough for a single crust (this can be homemade from any recipe you like that is no sweet, or store bought–Pillsbury’s ready to use pie crust in the refrigerator case of the supermarket works)

5 large eggs (you can flex to 4 or 6 if they seem particularly large or small, or if your pie pan is unusually shallow or deep)

1 1/2 cups whole milk (you can substitute half-and-half or light cream for 1/2 cup of the milk if you want a richer quiche)

1 cup grated Gruyere cheese (Swiss can be substituted if you prefer)

for Lorraine:  3 slices or so of cooked bacon, ham cut into small dice, or prosciutto shredded, sauteed onions are also good

1/2 t. kosher salt

fresh ground pepper

pinch of nutmeg

Preparation:

  1.  Preheat oven to 425 degrees F.
  2. Roll out the dough thinly and place in a 9″ pie pan creating a decorative crust by folding under the edge and using your finger or a fork to create a pattern.
  3. Poke the bottom of the crust lightly with the tines of a fork (to help keep it from swelling up too much) and then line the crust with either parchment paper or aluminum foil and weight it down using pie weights or dried beans or rice.
  4. Place the crust in the oven and bake for 10-12 minutes until it is lightly brown.
  5. Remove the parchment or foil along with the weights/beans/rice, if the bottom still seems too uncooked, leave the crust in the turned off oven for another 5 or so minutes to cook a bit more. (This can be done several hours in advance of cooking the quiche and should be done far enough in advance to at least allow the crust to cool to room temperature before proceeding if at all possible).
  6. Preheat the oven to 375 degrees F.
  7. In a large bowl, lightly beat the eggs, milk, salt, pepper, and nutmeg.
  8. Spread half of the cheese on the bottom of the par-baked pie crust.
  9. Add the bacon/ham/prosciutto and sauteed onions, if using.
  10. Place the pie pan onto a baking sheet to catch any drips if you wish (not required but it helps if the quiche leaks).
  11. Slowly pour the egg and milk mixture over the ingredient(s) in the bottom of the crust.
  12. Sprinkle the remaining cheese on top of the egg-milk mixture.
  13. Bake for 45 minutes to 1 hour depending on whether your oven runs hot.  You will know the quiche is done when there is only a little jiggle left in the center when the pie pan is lightly shaken.  Check the quiche half-way through and if the edge of the crust is becoming too brown, cover with a circle of foil with the middle cut out. At that time also turn the quiche so it browns evenly.
  14. Once cooked, let the quiche rest for at least 15 minutes and up to a half hour before serving (more if you like quiche at room temperature).

 

Veggie Chips

Kale is not the only veggie that can be turned into chips.  Almost any green that does not contain too much water and has a reasonably firm cell structure will become a crunchy chip with the right treatment.   Spinach, Swiss Chard, Brussels sprout leaves (especially the biggish Brussels sprouts) are all wonderful.  I have even made chips out of arugula-although that was more to show it can be done than something I would repeat often.  The best part is adding your own flavors to these (relatively) healthy chips.

INGREDIENTS:

1 head/bunch of your favorite green or, if using Brussels sprouts, 1 -2 dozen large sprouts

2 T. good quality olive oil

salt

optional:  grated parmagian cheese, chili powder, Chinese five spice powder, or any spice blend you particularly love.

PREPARATION;

  1.  Preheat the oven to 325 degrees.
  2. Wash greens, removing the tough stems (leave them in the biggest pieces you can because they shrink a great deal when cooking).
  3. If using Brussels sprouts, cut off the stem end and peel as many leaves as possible from each one (you may need to recut the stem end part-way through to release more leaves).
  4. Get the greens as dry as you can (without going crazy) and place in a bowl with the olive oil.  Toss with your hands to lightly coat (rubbing the oil in a bit if the greens are really curly).
  5. Spread the greens out in a single layer on a large baking sheet and sprinkle salt and any other toppings you want on the greens (these should not be too thickly applied or the greens won’t cook properly).  Place the tray in the oven.
  6. Start checking after 10 minutes or so to see if any have become crisp (the time will vary dramatically depending on the type of green).  Remove chips as they become done and place in a bowl.
  7. Enjoy!

 

 

Slow Roasted Salmon

This is, in very minor ways, adapted from Michael Schlow’s wonderful cookbook, It’s About Time, and is by far the best, and easiest, way to cook salmon I have ever found.

preparing-to-cook-salmon-fillets-in-panServes 4

Ingredients:  

4 6 oz. salmon filters with the skin removed

2 T. extra virgin olive oil

1 1/3 t. unsalted butter

salt and pepper to taste

Preparation:

  1. Preheat oven to 250 degrees F.
  2. Line a rimmed baking sheet with foil (to make clean up easier).
  3. Place the salmon filets, spaced evenly apart, on the baking sheet.
  4. Drizzle the olive oil over the filets and rub to ensure they are evenly coated.
  5. Sprinkle with salt and pepper to taste.
  6. Roast for 15-18 minutes for medium rare and 21 to 24 minutes if you prefer medium.
  7. Place each filet on a plate and top with 1/4 of the butter.  You can sprinkle with optional hersb, such as dill, as well.

 

Lobster and Summer Pea Pasta

This is a quintessential summer dish and is best when you can get fresh peas and pea sprouts.  You can make it much more quickly and easily if you can get the lobsters boiled by your fish market or supermarket.

INGREDIENTS:

2   1 1/4 to 1 1/2  lb. lobsters

1 lb. gemelli pasta

2-3 lbs of fresh peas in pods (or 1 to 1 1/4 cup of fresh or frozen peas)

1 t. kosher salt

1 T. good quality olive oil

1/4 cup heavy cream

3 T. parmigian cheese, grated – plus additional to serve at the table

1  handful of pea sprouts or tendrils (optional)

freshly ground black pepper

PREPARATION:

  1.  If you can get the lobsters cooked by your market, do so.  You can bring them home either warm or cold–it will make no difference.  If you cannot get them cooked, place two inches of water in the bottom of a tall pot (a pasta pot works perfectly) and bring to a boil over medium high heat.   Move off the heat briefly and add the lobsters, covering the pot and returning to the heat to steam for 12-14  minutes until the lobsters are bright red and fully cooked.  Immediately remove from pot but do not discard any remaining steaming liquid.  (Do remove any steaming rack, if one is used.) Allow lobsters and the steaming liquid to cool.
  2. Separate the lobster meat from the shell.  Remove large claws, knuckles and tail from the body. Rinse out any green/tan material from the end of the tail (it is the liver) and the dark vein that runs down the center back of the tail (the intestine).  If there is a hard red substance at the tip of the tail, save this (it is the roe from a female lobster) Break the large claws and remove the meat to a bowl.  Do the same with the claws and the tail.  If not making the dish immediately, place bowl of lobster meat covered tightly with plastic wrap in the refrigerator. (This can be done through step   a day or two ahead.)
  3. Place the shells from the claws, knuckles and tail along with any roe you have saved in the pot with the steaming water .  Add the small legs from the lobster bodies (you can also add the bodies if you remove the heads, but this may be too much effort for the small increase in flavor that results), as well as 2 quarts of water and 1/2 to 1 t. of salt and bring to a boil.  Boil the shells covered for 15-20 minutes to extract their flavor.  At the end of that time, remove the cover, take out and discard the shells and allow the liquid to reduce by at least 1/4 and up to 1/2.  You will have more lobster stock than you need, but it is great as the basis for any seafood or fish soup or chowder and can be frozen for later use.
  4. Remove the lobster stock from the pot reserving about 1/2 cup for use in this recipe, and clean out the pot to cook the pasta.
  5. Bring the pasta pot filled with clean salted, water to a boil over medium high heat.  While the water is boiling, remove the lobster meat from the refrigerator, if necessary.
  6. If using fresh peas, at the same time bring a smaller pot of water to boil over medium high heat.  When boiling, add the peas and cook for 2-3 minutes until just barely tender.  Remove and set aside.  If using frozen peas, remove from the freezer allow to begin to thaw on the counter.
  7. Cook the pasta according to package directions and drain immediately when it is al dente.
  8. Place 1 T. of olive oil in the warm pasta pot and return the pasta to the pot.  Add the reserved lobster stock, cooked lobster meat, fresh or frozen peas and stir to combine.
  9.  Turn the heat to medium low, just to warm everything through.  This should take 2-3 minutes.
  10. Add the cream, 3 T. of grated parmigian and the black pepper and stir to throughly coat the pasta and lobster.
  11. Serve garnished with pea sprouts tor tendrils, if using, and more parmigian.

 

 

Butternut Squash and Sweet Potato Soup

This soup is fabulous for fall or winter, but really can be served in any season as long as you can get good quality butternut squash. We had it recently as spring is turning to summer and with a bit of heat from curry powder and some naan and salad on the side, it fit the bill nicely. The spices in this can be changed to suit a number of different cuisines–Mexican chili could replace the curry, for example, and sour cream and minced jalapeno could replace the yogurt and mustard seeds.

INGREDIENTS:

1 medium to large butternut squash

1 large or two small sweet potatoes

1 T. neutral oil (such as canola) or olive oil, if you prefer the taste

1 small to medium onion, chopped

2 cloves of garlic, minced

1 quart low-sodium chicken stock (the best I have found is 365 brand from Whole Foods)

2 t. curry powder

1 t. cumin (optional)

cayenne to taste (depending on how hot the curry powder, and how spicy you like your soup)

salt and pepper, to taste

Greek yogurt and mustard seeds, optional for garnish

 

PREPARATION:

  1. Peel and remove the seeds from the squash and cut into chunks of about 1″.
  2. Heat oil over medium low heat in a pot large enough to comfortably hold the squash and sweet potatoes, add the onion and cook until translucent.
  3. While the onion is cooking, peel and cut the sweet potato into 1″ chunks (sweet potatoes can discolor so it is best to cut them shortly before adding to the pot).
  4. When the onion is wilted and translucent, add the garlic, curry powder, cumin (if using) and cayenne and sauté, stirring, for a minute or so.
  5. Add the butternut squash and sweet potatoes to the pot, giving it a quick stir.
  6. Pour 3/4 of the chicken stock into the pot and increase the heat to medium high until the contents come to a boil.  Reduce the heat to medium-low, cover and simmer until the squash and potatoes are tender.
  7. Puree the soup with a stick blender or in a blender or food processor, until very smooth.
  8. Return the soup to the pot if not using a stick blender,.
  9. Taste for salt and pepper and add more chicken stock if the soup is too thick.
  10. The soup can be chilled and will keep in the fridge for up to three days.
  11. When ready to serve, reheat and top with a dollop of yogurt and a sprinkling of mustard seeds.

Crispy Scallion Pancakes

Scallion pancakes are always one of my favorite things to order at Chinese restaurants, but while some are really wonderful, others can be greasy and heavy.  It seemed like a good idea to learn to make them myself so there would be reasonable quality control.  After testing several recipes, this one is a hybrid of several (especially the blogs seriouseats and the kitchn) with technique from Cook’s Illustrated thrown in.

This recipe will make four pancakes,  if that is more than you want, see the note in teh recipe about refrigerating half the dough for later use.

Photo:  courtesy of Sarah

Ingredients

  • 1 bunch of scallions (mainly green part sliced thinly across)
  • 2 cups all purpose flour (with extra for rolling)
  • 1 cup boiling water
  • 2-3 t Sesame oil
  • 2-3 T oil for frying – I recommend canola or peanut oil
  • salt

Instructions

  • In a bowl, mix the flour and boiling hot water until it forms  a smooth dough (stir with wooden spoon, this will take a little while and it is key that the water be really hot)
  • Remove the dough from bowl, on a lightly floured board or counter fold it over on self a few times to get it really smooth
  • Put the dough back in the bowl (as long as it is relatively clean), cover with plastic wrap and leave in a warm place to rest for at least 30 minutes
  • After the dough has rested, divide it into 4 pieces and roll each piece into a ball (NOTE:  or divide in half and put half in the fridge wrapped tightly in plastic wrap for up to 5 days)
  • For each ball, roll out on a lightly floured surface into a circle that measures 8 inches across (use a ruler), and paint a very, very thin layer of sesame oil on top of the circle
  • Roll the dough up like you are making a jelly roll (thinner at the ends), then twist the roll into a spiral
  • Smack the spiral with your hand to flatten it a little
  • Roll the dough out to 8 inches a second time
  • Paint again with sesame oil
  • Sprinkle with scallions (1/3-1/2 cup of scallions per pancake)
  • Roll and twist the dough into a spiral again, and again lightly smack it
  • Roll it out one final time into a 7 inch round disc.  This is the final.
  • Heat the canola or peanut oil in a nonstick pan (cast iron is best but not necessary) until it is shimmering
  • Carefully slip the pancake into the pan
  • Gently shake the pan to avoid sticking and so the pancake browns evenly
  • After 2-3 minutes – if its really brown and crusty- flip it over
  • Repeat on the other side
  • Remove the pancake from the pan and drain on paper towels.  While pancakes are hot, sprinkle with salt.

NOTE:  The white part of the scallions can be chopped and combined with soy sauce and mirin for a simple dipping sauce.

Frittata

This recipe is one of the easiest to make, is almost infinitely adaptable, and is just as good for dinner as it is for breakfast or brunch. You can even treat it like a pizza and put one set of fillings on one half and a different on the other.  It is best made in a cast iron pan but, if you don’t have a very well seasoned one, any pan that go in the oven as well as on top of the stove will do.

Serves 4 (you can cut it in half, but the leftovers are good for several days so why not amke the whole thing).

INGREDIENTS:

8 large eggs

1/2 cup whole milk

1/2 t. salt

1/4 t. freshly ground black pepper

2 T. olive oil

2-3 T. grated parmigian cheese

Fillings of your choice, they should equal about 2 cups and should be precooked.  Some good combinations are:

  • sautéed onions, mushrooms, and asparagus
  • sautéed onions and garlic, chopped roasted red peppers, shredded cheddar or Monterey jack cheese
  • smoked salmon finely chopped, sautéed onions and creme fraiche
  • cooked (and drained) spinach and prosciutto

PREPARATION:

  1.  Cook all the fillings that are raw in advance of making the frittata and, if they are wet (like spinach or mu=shrooms) drain them well.
  2. Preheat the oven to 350 degrees.
  3. Beat the eggs,.milk, salt and pepper together in a bowl
  4. Heat a fry pan that can go in the oven over medium heat and then add the olive oil (you will need it all to keep the frittata from sticking).
  5. Pour the eggs into the pan and allow to cook for just a minute or so to set the bottom
  6. Add the fillings and gently press into the frittata.
  7. Cook until the edges are just set and starting to change color (4 to 5 minutes – see picture above)
  8. Sprinkle the grated parmigian over the top of the frittata and place on a middle or upper shelf in the oven.
  9. Cook for 10-15 minutes until the frittata is fully set.
  10. Allow to cool for 5 minutes or more before slicing and serving.

 

Hot and Sour Soup

I love how recipes pass from person to person, often with some tinkering to take into account personal preferences or regional ingredients.  This recipe, as I understand it, came from 101 Easy Asian recipes and began with Joanne Chang (one of my favorite chefs).  It was then adapted by the Smitten Kitchen blog.  That is where I found it and Kate and I adapted it further last week to suit our own tastes.  It is  one of the best hot and sour soups I have ever had–clean and bright tasting! It is also an amazingly easy and quick soup to put together, making it truly perfect for a weeknight meal when time is short.  Rice or veggies as a side would be all you would need to make the meal complete.

Serves 4.

INGREDIENTS:

2 T. canola oil

1/2 lb. ground pork

1 T. minced garlic

1 T. minced fresh ginger

1/2 cup sliced scallions

5-6 shiitake mushrooms, cleaned and sliced thinly

4 cups low-sodium chicken broth (the 365 brand from Whole Foods is the one we use)

1/4 pound (about 1/3 of a typical package) of firm (not extra firm) tofu, cut into small dice

1/3 cup rice wine vinegar

3 T. soy sauce

1 t. sugar

1 t. black pepper

1 t. sesame oil (preferably toasted)

1 T. Sriracha (or the hot sauce of your choice)

2 eggs, beaten

6-8 pea pods sliced thinly on the bias

a handful of pea shoots or microgreens, washed (definitely optional)

PREPARATION:

  1.  In a saucepan (or pan with straight sides that is deep enough to hold soup), heat the oil over medium heat and add the ground pork breaking up with a spoon, then the garlic,  ginger and scallions and cook, stirring frequently until the pork is fully cooked and the garlic and ginger are fragrant (3-5 minutes).
  2. Add the chicken broth, mushrooms, tofu, vinegar, soy sauce,  sugar, pepper, sesame oil and Sriracha and bring to a simmer.
  3. Check the seasonings and add more soy sauce or pepper if needed (extra Sriracha or hot sauce can be served on the table).
  4. Stir constantly while slowly drizzling the eggs into the soup (it helps to have two people for this step) and cook until the eggs coalesce into small distinct strands (this happens in just a minute or so).
  5. Top with the pea pods slices and pea shoots or microgreens, if using, and serve.
  6. Extra Sriracha and soy sauce are good to have as condiments on the table.

 

Sunburst Tart

This is a adaptation of a recipe that I found on the Smitten Kitchen blog.  It can easily be used as an appetizer, snack or desert–just change the filling and sprinkling on top. I have made it with tapenade and pesto as fillings and Kate has made it with Nutella and cocoa.  All were a hit!

The recipe below is for tapenade but any filling that you make that is relatively dry (so it doesn’t leak out)  will work.  For the prettiest presentation, the filling should be dark enough to contrast with the puff pastry when it is cooked. You can use a range of options for dipping sauces (see below the main recipe for ideas).

INGREDIENTS:

2 sheets of frozen puff pastry, thawed for 6 or more hours in the fridge. [I like Dufours but it is really expensive and requires two packages.  Pepperidge Farm–which has 2 sheets in one package–works just fine.]

4-6 oz. of black olive tapenade [you can buy this at Trader Joe’s and Whole Foods or make your own]

a big dollop of tomato paste (1-2 T) or up to ⅛ cup of sundried tomato pesto or spread

¼ cup grated parmesan cheese(or more if the tapenade is too loose to spread easily)

splash of lemon juice or vinegar (for brightness)

black pepper to taste

1 egg

1 T of water

Sesame seeds for sprinkling

PREPARATION:

  1.  Preheat the oven to 400 degrees.
  2. Put a sheet of parchment on a baking sheet.
  3. Make the filling:  combine the tapenade, tomato paste/pesto, cheese, lemon juice/vinegar and black pepper in a bowl.  Mix thoroughly using a spoon [the consistency should be pretty thick, although lighter and more spreadable than peanut butter].
  4. Open one puff pastry and roll out so that you can cut a round that is 11″ to 12″ across (you can use a plate or a circle cut out of paper as a guide, having a close to perfect circle is really important).
  5. Place the first circle of puff pastry on the baking sheet.
  6. Spread the filling over the puff pastry circle leaving a 1″ border all around.
  7. Roll out the second puff pastry and cut to a circle identical to the first.
  8. Using a finger, wet the border of the bottom pastry with water.
  9. Place the second circle on top and gently press down to seal the edges.
  10. If possible, place the pastry back into the fridge or freezer for 5-10 minutes to get cool again.
  11. Place a juice glass or small cookie cutter in the middle of the pastry (about 2 ½” across)–DO NOT PRESS DOWN!
  12. Using a sharp knife (and a small plastic ruler that has been thoroughly washed, if you have one) make radiating cuts from the glass to the edge to divide the tart into 32 rays.  [The easiest way to do this is to make cuts on opposite sides, first to divide into 2 parts, then 4, then 6, etc., until you have 32.  NOTE:  the end of the ray closest to the center will be fairly small, so consistency is important.]
  13. Remove the glass or cookie cutter.
  14. Placing a finger gently at the top of the ray, hold the bottom and twist the ray three times.  Do the same with each until all are twisted. [Sometimes it is easier to twist all the rays twice, get them placed, and then go back to make the third twist.]
  15. If the dough seems soft at any point, or when you are done, place in the fridge or freezer again for a few minutes.
  16. Gently beat the egg with the water.
  17. Brush the top of the tart gently with the egg wash.
  18. Sprinkle sesame seeds (or theory sprinkling) on top.
  19. Bake for 10 minutes at 400 degrees and then reduce the temperature to 375 and bake for another 15 to 30 minutes until the tart is golden and the pastry is clearly cooked and crisp on the edges. [NOTE: You may want to rotate the tart halfway through this last time so it browns evenly.]
  20. Allow to cool for at least 5 minutes then gently, using the parchment as a support, slide the tart onto a serving plate.
  21. Pull off one ray at a time and dip into sauce and enjoy!

IDEAS for VARIATIONS:  For the filling use basil pesto and parmesan cheese; or sundried tomato pesto (well drained) with herbs that have been run through a blender together; or Nutella with sweetened cocoa powder (sprinkle top with sanding sugar instead of sesame seeds); cinnamon, brown sugar and finely chopped (or ground) pecans (also use sanding sugar), ….

DIPPING SAUCE:  This is not absolutely required, but adds another dimension to the dish.  The easiest way to make a dipping sauce for the savory tarts is to combine cheese (feta, parmesan, goat cheese) and/or herbs (basil, thyme, rosemary) with a mixture of sour cream and cream cheese in a blender, then to mix in a little lemon juice or vinegar (or even hot sauce) to cut the richness.  If you are  making a sweet tart, whipped cream (flavored or not), hot fudge, caramel sauce, or pureed fruit  are all good choices. Note: the rays when torn off will not be very strong, so the sauce needs not to be too thick (a mistake I have made).

 

Apple Pancakes

This is a recipe for–mostly–traditional pancakes  with the addition of grated apple and amped up apple flavor.  Very nice on a cool fall or cold winter morning.

INGREDIENTS:

2 cups all purpose flour

1 T. baking powder

½ t salt

1 t. sugar

1 egg (preferable extra large)

1 ½ cups whole milk

¼ cup apple cider syrup (optional, see note below about purchasing – if you don’t have apple cider syrup and you do have apple cider simply boil down ½ cup until reduced to the needed amount).

2 T. melted unsalted butter, plus more for the pan or griddle

2 large or 3 small honey crisp apples, peeled and grated on the large holes of a box grater.

PREPARATION:

  1. Mix the dry ingredients (flour, baking powder, salt and sugar) together in a large mixing bowl.
  2. Melt the 2 T. of butter in a small dish in the microwave.
  3. Measure the milk into a 2 cup container and add the egg, beating to combine.  Stir in the apple cider syrup, if using.
  4. Pour the milk and egg mixture over the dry ingredients and then add the melted butter.  Mix well to combine (a whisk works well for this step but a wooden spoon will work as well).
  5. Add the grated apple and stir just until the apple is distributed throughout the batter.
  6. Heat a fry pan or griddle with 1-2 t. of unsalted butter over medium-heat (butter should sputter but not burn).  When hot, pour about 1/4 cup servings of batter onto the hot pan at a time to make 3-4 inch circles, you may have to move them around a bit to get circles.
  7. Cook on the first side until bubbles appear on top and are set.  Turn and cook on the second side until both sides are golden.
  8. Serve with maple syrup or, if you really love apples, more apple cider syrup.

Carr’s Apple Cider Syrup is expensive, but definitely worth the splurge if you like apples.  It can be used in apple pies, crumbles and on roasted meat and vegetables.  If you don’t see it in a local specialty shop, you can buy it from mouth.com.