Spinach & Mushroom Quiche
Servings: 6
Ingredients
One 9-inch refrigerated pie crust
4 slices bacon, cut crosswise into 1/4-inch dice
8 ounces sliced fresh mushrooms
1 cup diced red onion
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded Gruyère cheese, divided
Directions
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie pan with cooking spray. Fit the pastry into the pie pan and flute the edges.
Cook the bacon and drain on paper towels. Retain bacon fat in the skillet.
Scatter the crumbled bacon in the bottom of the prepared pie pan. Scatter 1 cup of the cheese over the bacon.
Add the mushrooms and onions to the bacon fat in the skillet. Cook, stirring occasionally, until tender, about 8 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, cream, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and 1 cup of cheese.
Spoon into the prepared pie pan. Bake until set and golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Serve with a salad. I made a Caesar salad.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Ingredients
6 cups frozen blueberries
3/4 cup brown sugar
1/3 cup cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon salt
Lemon zest from a Meyer lemon plus ¼ cup juice from the lemon
2 store-bought rolled 8-inch pie crusts, at room temperature
2 tablespoons melted butter, plus extra for grading the pie plate
Directions
Preheat the oven to 425 degrees F. Butter a deep dish 9-inch pie pan.
In a large bowl, combine the sugar, cornstarch, salt, cinnamon, and lemon zest. Mix very well and be sure the cornstarch is completely mixed into the sugar. Add the blueberries and lemon juice and mix well. Set aside.
Unroll one pie crust and fit it into the pie pan. Brush the pastry with some melted butter. Pour the blueberry filling into the pan and spread evenly. Place the second crust on a pastry board and cut it into strips/ Place the strips in a lattice formation over the pie filling. Flute the edges of the pie. Brush with the remaining butter.
Place the pie on a parchment-lined cookie sheet and place it in the oven. Bake for 15 minutes. Lower the oven temperature to 375 d3r33w F. Bake for 50 minutes. Cool the pie on a wire rack.
Cannoli Cake
Ingredients
Cake Batter
2 sticks (8 ounces) plus 2 tablespoons unsalted butter at room temperature
2 cups granulated sugar
6 large eggs at room temperature
Zest and juice of 1 large lemon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
Ricotta Cream
2 cups ricotta cheese, preferably whole-milk
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1 cup heavy cream
1/2 cup mini semisweet chocolate chips
¼ cup toasted, slivered almonds
1/4 cup rum
Directions
For the cake: Preheat the oven to 350 degrees F.
Grease the bottom and sides of two 9-inch round cake pan with 2 tablespoons of butter. Line the bottom of each pan with a circle of parchment paper and grease the paper.
Make the cake batter: In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice.
In a medium bowl, sift together the flour, baking powder, and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix.
Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean for 30 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners’ sugar and cinnamon Mix to blend.
In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.
Using a rubber spatula, gently fold the cream into the ricotta mixture.
Assemble the cake: Place one layer of the cake on a dessert platter.
Brush some of the rum on the first layer and top with a third of the ricotta filling. Sprinkle half of the chocolate chips evenly over the ricotta cream.
Place the second cake squarely on top and gently press the two layers together.
Brush the second cake with rum and spread the remaining ricotta over the sides and top of the cake..
Sprinkle the chocolate chips and almonds evenly over the top of the cake. Refrigerate until serving time.
TORTA DI MELE (TUSCAN APPLE CAKE)
Ingredients
2 x large apples, peeled, finely chopped
Zest and juice of 1 large lemon
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 cup honey
1 cup extra virgin olive oil
3 large eggs
Directions
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray and line the bottom of the pan with a circle of parchment cut to fit the bottom of the pan.
Toss the chopped apples into a bowl with the lemon juice and zest.
Mix the flour, cinnamon, baking powder, baking soda, and a pinch of sea salt in a large mixing bowl.
In a separate bowl, whisk together the honey, extra virgin olive oil, and eggs together to combine.
Mix the extra virgin olive oil mixture into the flour mixture with a wooden spoon until you have a smooth thick batter.
Fold the apples into the batter. then pour the batter into the prepared pan.
Bake the cake for 45 minutes, or until an inserted skewer comes out clean when tested. Allow the cake to cool for 30 minutes in the pan, then remove to a wire rack to cool completely.
Dust with powdered sugar before slicing. You can serve it with honey yogurt. {Mix 2 tablespoons of honey with 1 cup of Greek plain yougurt}
.
Makes 2 dozen
Remove the eggs and butter from the refrigerator the night before baking.
Ingredients
2 large eggs, room temperature
1 cup unsalted butter (2 sticks), very soft
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
3 cups old-fashioned whole rolled oats (not instant or quick cook)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt, or to taste
2 cups chopped walnuts
Directions
Preheat the oven to 350F, and line 4 baking sheets with parchment paper.
In a large bowl, combine the eggs, butter, sugars, vanilla, and mix with a spoon until smooth.
Add the oats, flour, baking soda, salt, and stir to combine.
Add the walnuts and stir to combine.
Using a muffin {¼ cup} scoop, form mounds and place on a prepared baking sheet spaced about 2 inches apart (6 cookies on each sheet)
Bake 2 pans for about 20 minutes, switching pans halfway through baking.
Repeat with the second two pans. Cool the cookies on the parchment on the kitchen counter.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Using a few products from the market can create these easy bars for dessert.
Ingredients
Bottom Layer
1 box of yellow cake mix
½ cup salted butter, melted
1 egg
¼ cup fresh squeezed lemon juice
Top Layer
1 (14-oz) can sweetened condensed milk
½ cup freshly squeezed lemon juice
Powdered sugar
Directions
Preheat the oven to 350 degrees. Lightly grease a 9×13-inch baking pan with cooking spray; set aside.
Combine cake mix, butter, lemon juice, and egg in a large bowl; mix until thoroughly combined. (Batter will be crumbly) Spread the mixture evenly into the bottom of the baking pan with your fingers, patting it down firmly.
Whisk together sweetened condensed milk and, lemon juice in a medium bowl. Pour over the top of the cake mixture.
Bake for 28-30 minutes or until set. Cool completely before cutting into squares. Sprinkle the top with powdered sugar for an attractive presentation.
For the topping:
3/4 cup packed light brown sugar
1 ½ cups self-rising flour
6 tablespoons room temperature unsalted butter (3/4 stick), cut into small pieces
For the filling:
4 cups of peaches, peeled, sliced and each slice cut into 1-inch pieces
1 tablespoon freshly squeezed lemon juice
1 teaspoon cinnamon
For the topping:
Heat the oven to 425°F and arrange a rack in the middle.
Place all of the ingredients in a mixing bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated about 3 minutes.
For the filling:
Combine the peaches with lemon juice and cinnamon. Spread the peaches in a medium baking dish, greased with butter. Sprinkle the crumb topping over the peaches.
Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.
As you can probably tell from recipes this past week, eggplant is in season in the south. The varieties are extensive and I am coming up with lots of recipes. Stay tuned for more.
Ratatouille Pot Pie
Ingredients
Filling
2 medium eggplant, peeled and cut into bite-size pieces
1 large onion, chopped
1 yellow pepper and 1 red pepper, chopped
1 zucchini, chopped
1 large tomato, seeded and diced
2 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 tsp. dried basil
2 cups shredded Italian Fontina cheese
3 tablespoon olive oil olive oil
Pastry
1 pkg. Pastry dough for a 9-inch pie
11 egg, beaten
Directions:
Can be prepared a day ahead.
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with the olive oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.
When ready to bake – heat the oven to 425ºF.
Stir the cheese into the eggplant mixture.
Unroll the dough and arrange one crust in a 9=inch pie pan. Pour the eggplant mixture into the casserole. Place the top crust on and flute the edge. Brush with beaten egg.
Bake 45minutes until crust is golden brown and vegetables are bubbly. Let stand 5 minutes before serving.
Greek Salad
Creamy Greek Feta Dressing
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
¼ cup feta plus extra for the salad
¼ cup Greek yogurt
2 teaspoons honey
2 teaspoons dijon mustard
¼ teaspoon oregano
¼ teaspoon mint
Salt and pepper
Salad
8 large leaves of leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
12 Kalamata olives
6 Peperoncini peppers
Directions
For the dressing
Blend all ingredients in a blender or food processor until smooth.
For the salad
Combine the lettuce, onion, bell pepper, tomato, cucumber, olives, and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Add extra feta cheese if you would like more. Serve immediately/
Tuaca is an Italian naturally flavored brandy liqueur. Tuaca is a sweet golden brown blend of brandy, citrus essences, vanilla, and other secret spices. It is bottled at 70 proof. Tuaca’s mild, sweet flavor makes it popular as a cordial, mixed by some with coffee.
Ingredients
Two Crust pastry dough, enough for a 9-inch cake pan
4 large peaches, thinly sliced
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter
¼ teaspoon cinnamon
2 tablespoons Tuaca
1 whole egg, beaten with 1 tablespoon of water
Ice cream, for serving
Directions
Preheat the oven to 375 degrees F.
Fit one pastry into a 9-inch cake pan.
In a bowl, gently mix peaches, sugar, cinnamon, Tuaca, and flour together. Arrange the fruit mixture in circles until the crust is covered. Cut the butter into small pieces and distribute it over the peaches.
Cut the second pastry dough into ½-inch wide strips. Weave the strips on top of the peaches.
Fold up the pastry dough’s edge over the strips’ edge.
Brush the pastry with the beaten egg.
Bake for 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack, and serve warm or at room temperature with your favorite ice cream.
This recipe can accommodate any type of fresh fruit. Baking times will adjust. See below.
Pear Galette
ingredients
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on the box
2 large, firm Bartlett or Anjou pears, cored, cut into 1/4-inch slices
2 tablespoons lemon juice
¼ cup honey
1teaspoon cinnamon
2 tablespoons butter
Directions
Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper.
Remove pie crust from pouch; place in the parchment paper on the baking sheet. Unroll.
In a mixing bowl, combine the honey, lemon juice, and cinnamon. Add the sliced pears. Mix well.
Mound the pears, about 3 cups, onto the center of the pie crust leaving a one-inch border all around\d. Crimp the edges of the pastry up around the pear mound.
For pears or apples
Bake for 30 minutes. Turn the oven down to 350 degrees F and bake for 15 minutes. +
For softer fruit such as peaches or berries, bake for 30 minutes only at 400 degrees F.
Remove the galette from the pan to a serving dish and allow it to cool to room temperature.
