I am extremely fond of all things custard; possibly fueled by my aunt's baking of sweet custard pies for me when I was very young. If I order dessert after a restaurant meal, I will choose Crème Brulée over anything else on the menu -- always. When I made my favorite Quiche Lorraine recipe the other night, I pleaded with my daughter to take a bite. Pleaded and begged, because my daughter is not a bacon eater. She did, however, give it a try and agreed... it's the best. The custard filling in this classic Quiche Lorraine is the creamiest you could ever imagine. I started joking about opening a small (and certainly successful) café called Quiche. My daughter countered with, Just Quiche. I ended with, Just One Quiche... this one, and nothing more. Quiche Lorraine • 1 partially baked deep, 9-inch tart crust, recipe follows • 12 ounces apple-smoked bacon, cut into 1/2-inch pieces • 6 large, organic eggs • 2 8-ounce jars of crème fraîche, recipe follows • 1/2 teaspoon kosher salt • 1/8 teaspoon freshly grated nutmeg • 5 ounces grated Gruyère cheese 1. Preheat the oven temperature to 375˚F. 2. In a medium skillet, cook the bacon until just crisp. Transfer to a paper towel and drain. 3. In a medium bowl, whisk the eggs; add the crème fraîche, salt, and nutmeg and whisk to blend. Slowly pour the egg custard into the partially baked tart crust. Sprinkle the cooked bacon on top and then cover with the grated Gruyère. 4. Place the tart pan on the middle rack of the oven and back for 40 minutes, or until the filling is just barely set. 5. Allow the quiche to rest for about 5 minutes before slicing. Crème Fraîche • 1 pint heavy cream (do not use ultra-pasturized) • 4 tablespoons buttermilk Using 2 jars with lids (I like the French Bonne Maman jam jars), divide the buttermilk and then the heavy cream equally between the two. Secure the lids, then set the jars on your kitchen counter at room temperature for 24 hours; refrigerate. You will need to plan ahead and begin the Crème Fraîche at least 2 days ahead of making the quiche. Tart Crust • 1 1/2 cups unbleached, all-purpose flour • 1/2 teaspoon kosher or sea salt • 8 tablespoons very cold, unsalted butter, cubed • 4 tablespoons ice water 1. In the bowl of a food processor, pulse the flour and salt. Add the butter and pulse until the butter is the size of small peas. Slowly add the ice water, pulsing the mixture until the dough just comes together. Transfer the mixture to a large piece of plastic wrap, press the dough into a disc and wrap. Refrigerate for about 2 hours. 2. Remove the dough from the refrigerator and place on a sheet of waxed paper dusted lightly with flour. Dust the top of the dough lightly with a bit more flour, then cover with plastic wrap. Roll the tart dough into a large circle. Transfer the dough to a 9-inch deep dish tart pan with a removable bottom, and gently press the dough into the bottom and up the sides. Using the rolling pin, trim the dough along the edge of the tart pan. (If you have any breaks in the tart crust, use remnants of dough to patch holes). Place the dough-lined tart pan in the freezer while you preheat the oven to 400˚F. 3. When ready to bake the crust, remove the tart pan from the freezer and line with foil. Fill the tart pan with dried beans or rice and place the pan on the middle rack of the oven. Bake for 15 minutes; carefully remove the foil and beans or rice. (Check again for any small cracks before adding the custard and baking and patch before the final bake). Return the tart crust to the oven and continue to bake until it is dry and light golden. Remove from the oven. It is now ready to fill with the custard. TAKE a LOOK:
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I was hungry for a soup I used to make often, many years ago. When I pulled the recipe I realized -- it was all butter! I reworked the recipe's ingredients and feel that now, it is a much healthier version. • 6 tablespoons unsalted butter • 2 tablespoons olive oil • 2 tablespoons minced onion • 1/4 cup plus 2 tablespoons flour • 1 large bay leaf • 4 cups chicken broth, preferably organic • 1 cup dry white wine • 2 tablespoons tomato paste • 2 (7 3/4 ounce) cans wild, red salmon, undrained (bones removed) • 1 1/2 cups light cream * • Homemade croutons, sautéed in extra-virgin olive oil and seasoned with kosher salt 1. Combine the butter and olive oil in a medium saucepan and warm over medium-low heat until butter is melted. Add the onion and sauté for about 5 minutes, or until the onion is transparent. 2. Blend in the flour; cook until bubbly, stirring constantly. Add the bay leaf. Gradually stir in the chicken broth; stirring constantly, cook until thick and smooth. 3. Stir the wine into the sauce. Cook over low heat for 10 minutes, stirring constantly. Discard the bay leaf. 4. Stir in the tomato paste. In a bowl, mash together the salmon and salmon liquid and stir into the sauce. 5. Purée the mixture in small batches in a blender or food processor until smooth. Return to the saucepan and add the light cream. Heat thoroughly over low heat (do not allow to boil). 6. Serve immediately garnished with croutons. * You may substitute whole milk for the light cream to make an even healthier version of the bisque. TAKE a LOOK: We've started a new tradition at our house... dinner by the fire. My original plan was to invite friends once a week beginning the first of the year, to dine on a small table in front of our fireplace. Unfortunately, time has escaped me. I don't know why it's been so difficult to get this event under-way. But here it is, the first of March and we've only just hosted the first dinner in our living room. It's also going to take a little tweaking. It gets HOT sitting directly in front of a blazing fire... ouch! The next dinner might have candles lit in the fireplace instead. Not quite the same ambiance, but certainly a lot cooler! I served Apple & Ham Risotto for this inaugural dinner, along with a salad, crusty bread, and a flourless chocolate cake for dessert. Will I make the Apple & Ham Risotto again? Absolutely. :: Apple & Ham RISOTTO recipe adapted from An Apple Harvest: Recipes & Orchard Lore by Frank Browning and Sharon Silva • 5 cups no-salt-added chicken broth • 3 to 4 ounces country ham, preferably in 1 slice (may substitute pancetta, prosciutto, or smoked turkey) • 3 tablespoons unsalted butter • a few sage leaves, plus more for garnish • 1 1/2 cups arborio rice • 3/4 cup semi-dry hard apple cider ( I like Crispin) • 1 large firm apple ( I used an organic Braeburn ) • 1 ounce freshly grated Asiago or Parmigiano-Reggiano cheese • Coarse salt for finishing • Freshly ground black pepper To cook risotto: In large saucepan, heat broth over medium heat. Cut ham into 1/4-inch dice to yield 6 to 8 tablespoons. In large saute pan, melt 2 table-spoons butter over medium heat. Add a few sage leaves. Add ham and rice. Stir to coat. Add cider. Cook, stirring, for 2 minutes or until cider is almost evaporated. Add 1/2 cup hot broth. Cook, stirring, until broth is almost absorbed. Repeat with more additions of broth, allowing them to be absorbed before adding more. (Note: You don't have to stir continuously; when level of liquid goes below rice, add liquid and stir to incorporate.) To prepare apple: Meanwhile, peel and core apple. Cut three-quarters of apple into very small dice to yield 3/4 cup. Cut remaining quarter of apple into very thin slices. In small skillet or saute pan, melt remaining 2 tablespoons butter over medium-high heat. Add diced apple. Cook, stirring, for 4 to 6 minutes or until lightly brown but not mushy. Transfer to bowl. Cover to keep warm. Add apple slices to skillet. Cook, stirring, for 1 to 2 minutes or until slightly browned. To add apple: Add sauteed diced apple to risotto with last addition of broth. (Note: Cooking risotto should take 20 to 23 minutes total; rice should be creamy and liquid should be absorbed. You might not need all of broth.) Remove from heat. Cover. Let stand for 3 minutes. To serve: Divide among individual wide, shallow bowls. Using vegetable peeler, shave a few curls of asiago cheese over each portion. Add sprinkling of salt and pepper. Top with apple slices. Garnish with sage leaves. Serve warm. TAKE a LOOK: You've got one lovely filling of eggs and crème fraîche in this Quiche Lorraine. A salad tossed with a vinaigrette of red wine vinegar, French Dijon mustard and your best extra-virgin olive oil is all you will need alongside. Make your own créme fraîche to use in the Quiche Lorraine. It's easy! Quiche Lorraine • 1 partially baked deep, 9-inch tart crust, recipe follows • 12 ounces apple-smoked bacon, cut into 1/2-inch pieces • 6 large, organic eggs • 2 8-ounce jars of crème fraîche, recipe follows • 1/2 teaspoon kosher salt • 1/8 teaspoon freshly grated nutmeg • 5 ounces grated Gruyère 1. Preheat the oven temperature to 375˚F. 2. In a medium skillet, cook the bacon until just crisp. Transfer to a paper towel and drain. 3. In a medium bowl, whisk the eggs; add the crème fraîche, salt, and nutmeg and whisk to blend. Slowly pour the egg custard into the partially baked tart crust. Sprinkle the cooked bacon on top and then cover with the grated Gruyère. 4. Place the tart pan on the middle rack of the oven and back for 40 minutes, or until the filling is just barely set. 5. Allow the quiche to rest for about 5 minutes before slicing. Crème Fraîche • 1 pint heavy cream (do not use ultra-pasturized) • 4 tablespoons buttermilk Using 2 jars with lids (I like these French Bonne Maman jam jars) divide the buttermilk and then the heavy cream equally between the two. Secure the lids, then set the jars on your kitchen counter at room temperature for 24 hours; refrigerate. You will need to plan ahead and begin the Crème Fraîche at least 2 days ahead of making the quiche. Tart Crust • 1 1/2 cups unbleached, all-purpose flour • 1/2 teaspoon kosher or sea salt • 8 tablespoons very cold, unsalted butter, cubed • 4 tablespoons ice water In the bowl of a food processor, pulse the flour and salt. Add the butter and pulse until the butter is the size of small peas. Slowly add the ice water, pulsing the mixture until the dough just comes together. Transfer the mixture to a large piece of plastic wrap, press the dough into a disc and wrap. Refrigerate for about 2 hours. Remove the dough from the refrigerator and place on a sheet of waxed paper dusted lightly with flour. Dust the top of the dough lightly with a bit more flour, then cover with plastic wrap. Roll the tart dough into a large circle. Transfer the dough to a 9-inch deep dish tart pan with a removable bottom, and gently press the dough into the bottom and up the sides. Using the rolling pin, trim the dough along the edge of the tart pan. (If you have any breaks in the tart crust, use remnants of dough to patch holes). Place the dough-lined tart pan in the freezer while you preheat the oven to 400˚F. When ready to bake the crust, remove the tart pan from the freezer and line with foil. Fill the tart pan with dried beans or rice and place the pan on the middle rack of the oven. Bake for 15 minutes; carefully remove the foil and beans or rice. (Check again for any small cracks before adding the custard and baking and patch before the final bake). Return the tart crust to the oven and continue to bake until it is dry and light golden. Remove from the oven. It is now ready to fill with the custard. TAKE a LOOK: I am actually cooking meals again! Are you as thrilled as I am to see healthy greens and salmon instead of another dessert? Whenever I have a small piece of salmon left over from a previous meal, this risotto is often what I will make. If using fresh, uncooked salmon, cube and toss it into the risotto when there's about 2 minutes of cooking time remaining. If you have leftover salmon (baked, poached, roasted or grilled) add it right at the end, just before taking the pot off the heat. Risotto isn't a dish I usually serve in the summer, with the exception of the Summer Tomato Risotto I make using heirloom tomatoes from my garden. By the time tomatoes are ready in Minnesota, a bowl of risotto on a summer's evening will taste very, very good! This summer so far, it's been rainy without much heat. I can't recall many days, other than the one freaky day we hit 103˚in early June, that it's been uncomfortable in my kitchen with cooktop burners ablaze. So, risotto is still on the menu in my house, and Spinach and Wild Salmon Risotto has always been one of my family's favorites. Spinach and Wild Salmon Risotto • 6+ cups of organic or homemade chicken broth • 1 tablespoon butter • 1 tablespoon extra-virgin olive oil • 1/4 cup finely diced onion • 1/2 cup white wine • 1 1/2 cups arborio rice • 10 ounces frozen spinach, thawed, and puréed in a food processor until smooth • 3/4 to 1 cup fresh or pre-cooked wild salmon cubed and all bones removed • freshly grated Parmesan cheese 1. Heat the chicken broth in a medium saucepan and keep warm over low heat. 2. In a large, heavy saucepan, over medium-low heat, melt the butter. Add the olive oil the diced onion. Cook the onion until softened and translucent. Add the arborio rice and stir until all of the grains of rice are covered in the butter and oil. 3. Pour the wine into the pan and stir until the wine is absorbed by the rice. Begin adding broth 1/2 cup at a time when almost all the broth has been absorbed, stirring constantly. The entire process will take about 20 minutes. When the rice is almost done, stir in the puréed spinach. If using raw salmon, add it now. If you have left-over, cooked salmon, add it just as you pull the rice mixture off the heat. 4. Taste and add salt as needed. Transfer the risotto to bowls and top with freshly grated Parmesan. Risotto is shown with my No-Knead Baguettes, recipe here. TAKE a LOOK: When I'm craving a rich, hearty stew, I usually pull my recipe for boeuf bourguignon; always delicious, but it can be time-consuming putting it all together. On another cold winter day, and not having much time to spend in my kitchen, I made this beef stew. Combine the ingredients in a large Dutch oven, place it in the oven, and forget about it for almost 6 hours (giving it an occasional stir); how easy is that? … All Day Beef Stew … • 3 pounds beef stew meat, cut into bite-size pieces • 1/2 cup flour • 3 teaspoons salt • 1 1/4 cup organic vegetable broth • 1 cup dry red wine • 1 pound carrots, cleaned and cut into 1-inch pieces (or 1 pound bag baby carrots) • 1 1/4 pound red or yukon gold potatoes, cut into chunks • 2 onions, large dice • 1 1/4 pound green beans, trimmed and halved • 1 tablespoon brown sugar * 1 bay leaf 1. Place raw, cubed meat in a Dutch oven with flour and salt. Cover and toss to coat. Stir in the broth and wine. 2. Add the rest of the ingredients, cover and bake about 5 1/2 to 6 hours in a preheated 250˚F oven. Stir occasionally. Remove bay leaf before serving. TAKE a LOOK: We're talking delicious here! Normally, at the most, I consume maybe two filet mignon per year. I've just had two in one month! The recipe I used (find it here ) to sear the beef, which was then finished in the oven, was the same for both dinners. The reductions that were spooned over the filets right before serving, were the difference between the two meals. My husband's favorite sauce was the first; a balsamic reduction with blue cheese. The sauce of shallots and cognac, which wasn't as rich as the blue cheese, was my favorite. Reduction of Shallots and Cognac • adapted from Vineyard Seasons by Susan Branch • This recipe serves two: • 1 tablespoon shallots, minced • 2 tablespoons cognac • 2 tablespoons red wine • 1/4 cup beef broth • 2 tablespoons heavy cream • Once the filets have been seared and transferred to the oven to finish cooking, add the shallots to the pan and sauté for approximately one minute. Add the cognac and red wine and boil two minutes, stirring. Add beef broth and boil two more minutes, scraping up bits from the pan. Stir in the cream, heat through but don't boil. Pour the sauce over the filet mignon and serve immediately. TAKE a LOOK: For some reason, I never got around to posting this recipe after I made it this summer on our outdoor grill. (Probably had something to do with all of the time I was devoting to the kitchen renovation.) We ate it as called for in the recipe, wrapped in warmed corn tortillas. If my memory serves me correctly, it was very good. : Grilled Chili-Rubbed Flank Steak : recipe by Bruce Aidells | Food & Wine Magazine, November 2003 Ingredients: • 1 large garlic clove • 1 tablespoon chopped red onion • 1 tablespoon fresh lime juice • 2 teaspoons chili powder • 2 teaspoons salt • 1 teaspoon ground cumin • 2 tablespoons olive oil • One 1 1/2 pound flank steak • Ten lime wedges • 3 1/2 ounces Monterey Jack Cheese, shredded • 2 tablespoons chopped cilantro • Twelve 6-inch corn tortillas, warmed 1. In a processor, pulse the garlic with the onion, lime juice, chili powder, salt and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak. 2. Light a grill or preheat a grill pan. Grill the steak over a medium-high fire, turning once, until an instant read thermometer inserted in the thickest part registers 125˚ to 130˚ F for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes. 3. Cut the steak across the grain into 1/4-inch slices. Arrange the meat on a platter. Squeeze two lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm corn tortillas and the remaining lime wedges. TAKE a LOOK: I've been making this Barbecued Beef Brisket, from The New Basics Cookbook, for many years. It assembles quickly and is in the oven, unattended, for 3 1/2 hours (making it meltingly tender), and giving me plenty of time to do other things. Shredded Barbecued Beef Brisket adapted from The New Basics Cookbook • 1 brisket of beef (about 5 pounds) • 1 teaspoon natural liquid smoke flavoring • 1 teaspoon salt • 1/2 teaspoon paprika • 1/2 teaspoon garlic powder • 1/2 teaspoon dry mustard • 8 to 10 whole wheat, poppy seed or onion sandwich rolls • 2 cups of your favorite barbecue sauce 1. Preheat the oven to 325˚F. 2. Place the brisket in a roasting pan, and brush with the liquid smoke. 3. Combine the salt and spices in a small bowl and mix well. Rub this into the brisket. 4. Cover the roasting pan, and bake until the brisket is fork-tender, about 3 1/2 hours. 5. Remove the pan from the oven, and use two forks to pull the meat apart in the pan juices, shredding it coarsely. 6. For each sandwich, halve a sandwich roll. Spoon about 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on the roll. Then pour 2 or 3 tablespoons sauce over the meat, and cover with the top half of the roll... OR, do what I do; transfer the shredded brisket to a large pot and place over low heat. Stir the entire 2 cups of barbecue sauce into the brisket, stir to combine, and heat until warmed through. Then pile onto the sandwich rolls. YOU MIGHT ALSO LIKE: We went "Up North" over the 4th of July weekend, and altho' I had a kitchen (yes, a kitchen with a cook-top, an oven, and a sink with running water!), we still made most of our meals on the outdoor charcoal grill. When I saw this recipe for Basil-Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Toasted Pine Nuts via Serious Eats I thought, this is doable with a little bit of improvising. We always seem to have a stash of Iowa pork chops in our freezer and I also had ripe peaches, a perfect substitute for the nectarines. The one ingredients we lacked was fresh basil. My vegetable garden in St. Paul is planted with two packages of basil seeds every spring, but none of that made it along up north with us. The only way my husband will grill a bone-in pork chop, is to sear it on both sides and then stand it up, on the bone, to finish. This technique will give you one juicy pork chop. Under ideal conditions I would have grilled 4 or 5 peaches or nectarines and julienned a lot of fresh basil to finish. But even without those additional ingredients, these were really good pork chops. My daughter cleaned hers to the bone -- that says it all. Basil-rubbed Pork Chops with Nectarine (Peach) - Blue Cheese Salad and Pine Nuts Serves 2 - adapted from Bobby Flay's Grill It! • 2 thick, bone-in pork chops • 8 basil leaves, thinly slice half of the leaves • 2 tablespoons olive oil • Salt and black pepper • 2 nectarines (of peaches), halved and pitted. • 2 ounces blue cheese, crumbled (about 1 cup) • 1 tablespoon honey • 2 tablespoons pine nuts, toasted 1. Heat a charcoal or gas grill to medium. Take 4 whole basil leaves and rub the pork chops on both sides. Brush the chops with 1 tablespoon of the oil; sprinkle with salt and pepper. Sear the pork chops on both sides, then stand the chops on the bone (see photo above). It usually takes approximately 20 minutes to cook, but that all depends on the amount of heat and the thickness of the chops. When done, set aside. 2. Coat the halved nectarines (or peaches) with the rest of the oil. Set cut side down on the grill and cook for 2 to 3 minutes, or until caramelized, but not blackened. Flip, and cook another minute or so, until slightly soft. 3. Plate the chops. Place 2 nectarine halves on each plate and top with a sprinkling of blue cheese, pine nuts, and thinly sliced basil. Drizzle with the honey; season with salt and pepper to taste. YOU MIGHT ALSO LIKE: |
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