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Showing posts from April, 2016

Mushroom Quiche

I had an excess of eggs and some mushrooms. I thought it would be nice to make a mushroom quiche and here's what I found...
 Mushroom Quiche (Adapted from Martha Stewart)

1 pie crust
2T olive oil
2 shallots, thinly sliced
2 clove garlic, minced
1lb mushrooms, quartered (Baby Bellas or White Mushrooms)
fresh thyme
1t dried sage
1/4 t fresh nutmeg
1/2 c white wine
1/2 c milk
1/2 c heavy cream
3 eggs
1/4 c parsley, chopped
6 oz (1 1/2 c) cheese (Gruyere, Fontina, Colby) grated
salt/pepper

Have a blind baked pie crust cooled. Place shallots, 1T olive oil, and salt in a skillet. Saute until softened. Add garlic and cook until fragrant. Set aside in bowl. Add remaining olive oil to skillet. Add mushrooms, thyme, and sage. Cook about 8-10 minutes until mushrooms release their liquid. Add white wine and let cook until almost all evaporated. Set aside. Add salt/pepper. In the bowl with the shallots, add milk, heavy cream, eggs, nutmeg. parsley and salt/pepper. Place grated cheese in pie s…

Savory Olive Oil Crust

Sometimes you just don't want to mess around with a butter-based crust. This crust gives nice support for a tart or quiche. It comes together easy and is tasty.

Savory Olive Oil Crust (Adapted from Chocolate and Zucchini)

8.8 oz flour (about 2 cups)
1t salt
1/2 t dried thyme
1/2 t dried sage
1/4 c olive oil
about 1/2 c cold water

Mix flour, salt, and herbs in a bowl. Add olive oil and mix together with a fork. Add some of the water and mix together until dough just comes together, adding additional water as necessary. You might not need all the water. Knead briefly and turn dough out onto floured surface (or silpat). Firmly roll dough out into in a 12"or so circle, continually turning 1/4 turn as rolling. Place into a greased 10" pie dish or 11" tart pan. Cut edges even (for the pie dish there is no need to flute the edge. Refrigerate for at least 30 minutes. Prick dough with a fork. Lie the pie shell with foil and add pie weights. Bake for 15 minutes at 350. Remov…

Brownies

I know, I know yet another brownie recipe. I just can't seem to help myself. These were called chewy brownies. I don't know why they're called that; they were not what I would consider chewy. They were very fudgey. They did call for an egg yolk (Drat - that darn leftover white again! I can't seem to get away from them).


Brownies (Adapted from Handle the Heat)

1 1/4 c sugar
5T butter
3/4 c cocoa powder
1/3 c canola oil
2 eggs and 1 egg yolk
1 t vanilla
1 t chocolate extract
1/2 c flour
1/8 t baking soda
1T cornstarch
1/4 salt
3/4 c chocolate chips (name your poison - I used bittersweet)

Place butter and sugar in a bowl. Microwave until butter is melted. Stir in oil and cocoa powder. Set aside to cool. Line a 8x8 pan with foil. Whisk in eggs, yolk, vanilla, and chocolate extract. Add flour, baking soda, cornstarch, and salt. Stir until just combined. Spread half of the batter into the bottom of the pan. Sprinkle with chocolate chips. Cover with remaining batter. Bake 3…

Another Sad Day

What is going on this year? Music is losing some real talent. First, it was David Bowie (which I still have not gotten over. I still can't listen to his music without feeling really sad). Now Prince. There must be a big Glam Jam Session going on somewhere up there? So sorry I never got to see him live.

"I never meant to cause you any sorrow, I never meant to cause you any pain, I only wanted to one time see you laughing"

Pasta e Ceci (Pasta with Chickepeas)

When I started to make this recipe, I thought it was going to be a real clunker. Even up to the point of serving it, I thought oh no this is not going to be blog-worthy. But it is definitely a nice quick weeknight meal. It had gotten good reviews on Food52, and that was what prompted me to give it a try.

Pasta a Ceci (Adapted from Food52)

15 oz can chickpeas
1-2 c chicken stock*
1 bay leaf
4 garlic cloves, chopped
1 sprig fresh Rosemary
dried chili (optional)
28 oz can whole tomatoes
1 lb small short pasta
Parsley, chopped (optional)
Olive Oil
Salt/Pepper
Parmesan Cheese

Puree about 1/3 c of chickpeas in mini food processor. Add a little bit of the stock to loosen it up. Set aside. Add bay leaf, garlic, and 1T olive oil to dutch oven. Saute until garlic is fragrant. Add Rosemary (chili if using) and tomatoes. Break tomatoes up with the side of a spoon. Add chickpea puree and remaining whole chickpeas. Add about 1 cup of the stock and pasta. Add additional stock until the pasta is alm…

Mushroom Sausage Casserole

I've made this Mushroom Casserole dish a bunch of time as is, and it is quite good. I was in the food store and thought oh I should make that mushroom casserole dish. I wanted to add some sausage to it. I thought it would go well. Well, I thought it called for more mushrooms than what it does and I also forgot the sour cream. Never fear it still came out good.

Mushroom Casserole (Adapted from 101 Cookbooks)

3 c brown rice, cooked and at room temperature
1 onion, chopped
olive oil
3 cloves garlic, minced
1lb Italian Sweet Sausage, removed from casing
12 oz mushrooms (Baby Bellas and portabellas)
1t thyme, dried
1/2 t sage, dried ground
3 large eggs
16 oz cottage cheese
1/3 c Parmesan Cheese
salt/pepper

Butter casserole dish and set aside. In a skillet add 1T of olive oil, onion, and salt. Saute about 10-15 over low flame; stirring occasionally. Add garlic and cook until fragrant. Add onions to rice. Add the sausage meat to the skillet, breaking up into small pieces. Cook until no …

Honey Chicken Wings

I ripped this recipe out of a magazine (I'm not sure which magazine it was - BonApetit? Cooking Light? Some other one? When? Where? I do this all the time so I apologize for not giving credit, but I did change the ingredients up quite a bit.

Honey Chicken Wings (Adapted from ???)

2lbs chicken wings
2T olive oil
salt/pepper
2T toasted sesame oil
1/4 c rice wine vinegar
1/2 c honey
3T soy sauce
1t fresh ginger, grated

Preheat broiler. Cut wing tips off of chicken wings (save for stock).  Place on foil lined baking sheet. Toss wings with olive oil, salt, and pepper. Place chicken under broiler for about 45 minutes tossing a few times until wings are almost done. While chicken is cooking, whisk remaining ingredients together. Brush wings with sauce and let slightly brown. Toss wings with remaining sauce and serve.

I don't really use my broiler to actually cook that often. Usually, I use it to just finish off dishes. I think this recipe has convinced me that I need to use it more …

Soudough Waffles

I saw this recipe in the NYT and thought I would give it a try. I always have some extra sourdough starter hanging around come feeding time. It really produced a nice light waffle. Even lighter than the recipe I use with beaten egg whites. It's easy enough. You just need to start it the night before - or the morning of, if you want waffles for dinner. Sometimes they do make a nice dinner. Breakfast for dinner can be quite nice - especially on a Sunday.

Sourdough Waffles (Adapted from The New York Times)

1 c sourdough starter (unfed
1 c buttermilk
2T brown sugar
1 c flour

Stir together, cover, and let sit overnight at room temperature.

1 egg
1/4 c butter melted
1 t vanilla
1/2 t salt
1t baking soda

Combine ingredients and mix into the sourdough batter. Pour batter onto waffle iron and cook. Repeat, repeat, and repeat (I did this 3 more times for a total of 6 large waffles).

The recipe said you could also use this to make pancakes. I didn't try this but I have a feeling they mig…

Strawberry Oatmeal Muffins

I have a love/hate relationship with muffins. I do love them but sometimes hate them. They can be so dry and boring. I generally won't eat them out because they are such a crap shoot. These looked interesting because you macerate the strawberries - although I was worried they might be too wet. Strawberries are like little mini sponges. They also had yogurt to add moisture. I decided to give them a try and was pretty pleased with the results.

Strawberry Oatmeal Muffins (Adapted from TakeAMegaBite)

1 1/4 c oats (I used old-fashioned)
1 c greek yogurt
3 T buttermilk
1 1/2 strawberries, chopped
2 t sugar
1T balsamic vinegar
1 c flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
2 eggs
1/2 stick butter, melted
1/2 c brown sugar
1t vanilla

Mix oats, yogurt, and buttermilk together and set aside. Toss strawberries with 2t of sugar and balsamic vinegar. Set aside. Whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Add the eggs to the oat mix…

Lemon Cream Pie

I decided to go with Lemon Cream Pie rather than Lemon Curd Pie. Curd just does not sound pleasing. I had some Meyer lemons hanging around and seriously needed to use them. I also had some coconut wafers that I bought from Trade Joe's with the intent of using them for a pie crust and never used them. It just seemed like fate that I needed to make this pie.

Pie Crust

1 1/2 c coconut cookie crumbs (feel free to use graham crackers but then add 1/4 c sugar)
4 T butter, melted

Combine crumbs and butter until moistened* Press into 9" pie plate. Bake 10-12 minutes in 350 oven.

Lemon Curd (Borrowed from Joe Pastry)

4 egg yolks
5 oz sugar
3.25 oz (by weight) lemon juice
2 oz softened butter
pinch salt
zest from lemons, reserving 1T for topping

Whisk yolks and sugar together until combined in a heavy saucepan. Add the lemon juice, butter, and salt. Heat, whisking constantly, until mixture reaches 196 degrees or coats the back of a spoon.  Strain through a fine mesh sieve. Stir in zes…

Banana Cake

I don't get to make this cake often - the Sous Chef is not a fan. So if I make it, I have to eat the whole thing, which is not really so much of a chore, but still I shouldn't be eating a whole cake myself. I often make it when I need to bring a cake somewhere or if we are having guests over. Easter seemed like a good opportunity to make it so I did.


Banana Cake (Adapted from some page photocopied out of some cookbook at some point)

1 c butter (2 sticks)
1 c sugar
2 eggs
1 c mashed bananas
1 3/4 c flour
1/2 t salt
2/3 t baking soda
5T buttermilk
1 t vanilla

2 bananas, sliced

Frosting:
8 oz cream cheese, softened
6T butter, softened
3 c confectioners' sugar, sifted
1t vanilla
juice 1/2 lemon and zest (optional)

Grease and flour 2 - 9" cake pans and set aside.  Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed bananas. Whisk together flour, salt, and baking soda. Add half the flour mixture to the…