Two Peas And Their Pod

My hero, Nancy Pearl, posted this link on Facebook. She suggested that her fantasy life would contain culinary adventures. That's funny because my fantasy life contains a lot more reading adventure. A category in which Nancy is Queen Bee. Every time I attend one of Nancy's workshops or luncheons, I wonder how she finds the time to read as much as she does and travel to talk about it.She'd love to be cooking, entertaining and cleaning up? Go figure. Anyway, this is a recipe for Sea Salt Honey Almond Butter and that is right up my alley. It's from the TwoPeasAndTheirPod blog. They actually borrowed it from the TastyKitchenBlog Maria and Josh also have a recipe for Sea Salt Pretzels which I must try.

Showery Spring Night - Baked Beans

Gerry found this recipe on a hospital chat today and decided to make it for dinner to (1) please his bean-loving wife and (2) make something new for dinner on this chilly spring night. I, the bean-lover, adored the dish. Colin, not so much, but that's okay. He had bread and enough beans to fill him up! This might not be a gourmet meal but it hit the spot tonight.

Bob Bell's Baked Beans
1 16 oz. can of butter beans, drained and rinsed
1 16 oz. kidney beans, drained and rinsed
1 16 oz. Northern beans, drained and rinsed
1 can Pork and Beans
1/2 large onion, chopped and browned
1 c. ketchup
1 T. spicy brown mustard
1 T. apple cider vinegar
1 c. dark brown sugar
1/2 lb. ground beef, browned
1/2 lb. bacon, cooked until crisp, and sliced
2 hot Italian sausages, sliced and cooked

Mix the ketchup, mustard, vinegar and brown sugar.

Add all together. Place in a shallow baking dish and bake at 325 degrees for 45 minutes.

Gerry's Honey Lime Prospect Cocktail

One part honey One part simple syrup made from sugar, rosemary and bay leaf One part Gin One part fresh lime juice Shake and serve over ice. Yummy stress reducer.

Easter Buffet April 8, 2012

Provincal White Bean Dip

Cucumber Shavings with Cilantro and Spring Onions on Butter Lettuce

Spinach Salad with Egg, Mushrooms and Bacon

Fresh Fruit Salad with Honey Vanilla Yogurt

New Potato and Fresh Pea Salad

Creamy Spring Onion Soup

Ham, Avocado and Shallot Quiche

Queen of the Quiche

I've been making quiche for years now and have been known to make about up to dozen  - for Beth's high school graduation party in 2000. It's become a standby for brunches and I've probably made several hundred - well, perhaps five hundred, in the past three decades.

Whether you make your own crust or use pre-made crusts (either works, believe me), make sure that you pre-bake them for about 12 minutes in a 400 degree oven.  I use ceramic pie beads and I have about four sets so that I can load the crusts up with beads to keep them from puffing up and breaking. I wash the beads occasionally and store them in a quart-size glass jar between uses.  One thing you'll want to do is make sure that all the beads are removed from the crust.  No guest wants to break a tooth.  You can use dried beans (pinto, kidney) but I've found that bits of the crust stay on the beans. And I always toss the beans out after I've used them which seems like a waste.  (In a pinch, when I'm away on vacation without my quiche equipment I use the beans.)

I use deep dish fluted metal quiche pans with removable bottoms.  The bottom disks are impossible to buy separately, so make sure that you don't leave them behind in someone else's refrigerator with the leftover quiche.

Spray some PAM or layer some shortening between the bottom rim of the pan and the removable bottom and sprinkle that PAM with a bit of flour.  It puts a coating that adheres the bottom to the pan and avoids any of the custard spilling out into the oven. Any cracks in the crust will cause the custard to leak through.  Another option is to cut some waxed paper or parchment paper just a tiny bit larger than the bottom of the fluted pan.  Sometimes I cut a bunch of them to have on hand.  Place the waxed paper or parchment paper on top of the removable bottom and under the crust. You can remove the bottom of the pan and the parchment before putting the quiche on a serving platter.  Find out the options you like and use them.

Roll the crust a bit thinner than the pre-made thickness.  Ideally, it will rise at least 1-1/2 inches above the bottom of the pan.  That's the best part about making your own crust.  Make a recipe with a yield of four crusts for three quiches and you have a nice high crust.

Cool the crust - make it the night before if you'd like.  You can also freeze them baked and wrapped. Whatever works.

Recipe combinations are endless.  I make mushroom, potato, sausage, vegetable, bacon, artichoke, avocado, leek ... you name it, I add flavors together and throw them in the quiche.  For cheese, I've made 8-cheese quiche adding cheddar, Havarti, Brie, Feta, goat, Swiss, Asiago, Parmesan, Romano, Monterey-Jack. Swiss or Emmenthaler or Gruyere work really well with potatoes. Cheddars and Jack work well with sausage and bacon. Goat and Feta work really well with mushrooms and vegetables. Add fresh rosemary to the potatoes, fresh basil to the sausage. Make sure you use lots of freshly ground pepper and sea salt.  Sliver long slices of cut scallions or shallots.  No combination is terrible (although some of my seafood quiches haven't turned out delicious.)

So, for this past Easter I made ham, shallots, avocado and scallion quiche with Emmenthaler and Gruyere cheese.  I sauteed the shallots, diced the ham and avocado and sprinkled on the scallions.  (I always use garlic but not with shallots which have a garlicky taste to begin with.)

Sprinkle the ingredients on top of the quiche crust and toss in about one and a half cups to two cups of cheese, mixing with the meat and vegetables.

For the custard I mix five eggs and 1-1/4 cups of half and half.  I whisk in 1/4 cup of Wondra flour and salt and pepper.  The ratio of eggs is 1 large egg to  1/4 cup half and half. (We had two dozen fresh eggs this Easter which was a treat!)  Pour the custard over the ingredients in the quiche pan. Sprinkle grated Asiago and Parmesan or just Parmesan on top.  Place some scallions, diced or cut lengthwise on top.  Grind some more pepper and salt on top and put in the hot oven immediately.

Bake for about 30 minutes at 350 degrees.  Convection bake works a bit quicker sometimes.  If you are making multiple quiche it might take longer.

Check by making a small slice on the top of the quiche with a sharp knife - if it comes out clean, it is done.  Let it sit for at least 15 minutes before serving.  Poke your hand under the quiche bottom rising the removable bottom and the quiche from the fluted pan. (Remove bottom and parchment if you'd like.)  Place on a platter and serve!

Get creative and think about combinations of food you eat everyday. Cook your ingredients first (except for avocado and herbs.)  Potato chunks with rosemary and shallots and leeks; chicken and mushrooms with tarragon; cilantro and fresh avocado and onion; sausage and multi-colored peppers and basil.  Or just plain cheese and herbs.

Creamy Spring Onion Soup

2 tablespoon(s) extra-virgin olive oil
4 bunch(es) scallions--white and tender green parts cut into 1-inch lengths, green tops thinly sliced
4 leeks, white and tender green parts only thinly sliced
1 fennel bulb, thinly sliced
1 onion, thinly sliced
Salt and freshly ground white pepper
2 cup(s) dry white wine
3 cup(s) water
2 cup(s) heavy cream
3/4 cup(s) buttermilk
2 ounce(s) fresh goat cheese, 1/4 cup softened
In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes.
Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes.
Add the water and cream and bring to a simmer.
Cook until the vegetables are very tender and pale green, 15 minutes.
Add the scallion green tops and cook just until softened, 2 minutes.
Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.
In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.

Fresh Fruit Salad with Honey Vanilla Yogurt

2 cups homemade plain yogurt 2 tablespoons Literary Bees honey 1/2 teaspoon pure vanilla extract 1/2 tsp. ground vanilla beans 1/2 orange, juice of 1 banana , sliced 1/2 pint fresh blueberries 1/2 pint fresh raspberry 1 pint fresh strawberries , hulled and cut in half 1 bunch green seedless grape , halved Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

New Potato and Pea Salad

Dressing 1/4 cup dry white wine 2 tablespoons canola, or extra-virgin olive oil 3 tablespoons coarse-grained mustard 1/2 cup finely chopped shallots 1/4 cup chopped fresh dill 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces Salt & freshly ground pepper, to taste 2 cups fresh or frozen peas, (see Note) 2 tablespoons lemon juice To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper. To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.