Peppers Stuffed with Bacon Risotto

One of the most interesting facets of the culinary revolution is our growing fascination with culinary history. It seems the more I learn about the ethnic melting pot that makes up our dinner table, the more curious I become about regional cuisines and the origin of specific dishes.

Stuffed peppers probably go further back than the 1890’s. Many cuisines around the world have a traditional stuffed pepper that has been passed down for generations. Here’s a few I found interesting:                                             Denmark:     Fyldte Peberfrugter – Bell pepper stuffed with bulgur,  mushrooms and kale                                                                                                          Hungary:     Toltott Paprika – Bell pepper stuffed with ground meat, rice and paprika. Served with sour cream.                                                                      India:            Bharawn Shimla Mirch – Bell pepper stuffed with spiced mashed potatoes                                                                                                                   Korea:          Gochu Jeon – Chili peppers stuffed with tofu                                   Mexico:       Chili Rellenos – Poblano pepper stuffed with carnitas meat, kielbasa and topped with cheddar cheese                                                            Phillippines: Pandak na tao pinalamanan peppers – – Bell peppers stuffed with shrimp, pork and water chestnuts                                                             Romania:     Ardei Umpluti – Bell peppers stuffed with pork and rice and served in a creamy sour cream sauce                                                                         Spain:            Pimientos Rellenos de Arroz con Salsa de Tomatoes – Bell pepper stuffed with Valencia or arborio rice and saffron, then cooked in a tomato sauce                                                                                                                            Tunisia:        Fil Fil Mashsi – Bell pepper stuffed with lamb, rice and sprinkled with nutmeg, saffron and cardamom                                                              United States & Canada:  Classic Stuffed Peppers – Bell pepper stuffed with ground beef, rice and cooked in a tomato sauce

The recipe today, pairs flavorful bacon risotto with colorful sweet bell peppers. The fact that they can be frozen for up to 6 months sure makes for an easy meal on a busy day.

Peppers Stuffed with Bacon Risotto
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Servings
6
Servings
6
Peppers Stuffed with Bacon Risotto
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Servings
6
Servings
6
Instructions
  1. In a large saucepan, cook bacon over medium heat until crisp. Lay on paper towels, reserving 1 Tbsp of the bacon drippings in saucepan; set aside. Cook onion & mushrooms in drippings until tender; add rice, cook & stir 2 minutes more. Carefully stir in broth; bring to boiling & reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove from heat; stir in bacon & peas. Let stand, covered for 5 minutes. Stir in cheese. If desired, season with salt & pepper to taste.
  2. Preheat oven to 375 F. Cut large peppers in half lengthwise. Remove membranes & seeds. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil; bake, covered, for 30-45 minutes or until heated through. If desired sprinkle with shredded mozzarella cheese. Serve with heated zesty pasta sauce.
Recipe Notes
  • Can be chilled for up to 12 hours then baked for 50-55 minutes.
  • Can be frozen for up to 6 months then baked (frozen), covered, about 1 hour or until heated through.
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Egyptian Kofta

Over the years, our travels have taken Brion and I to many interesting places in the world. Each has left us with amazing memories.

In November of 2009, before Egypt was in such disarray, we explored this ancient country. You could safely say that time has not lessened the mystique of the world’s oldest tourist attraction. No matter how many pictures you look at, or how much you read on the internet, there is just nothing as powerful as seeing the real thing. Brion’s ability to speak fluent Arabic was a huge bonus for us while in Egypt.

The flight from Edmonton, Alberta, Canada to Cairo, Egypt was a bit grueling at 16 hours long but we ‘recovered’ fairly fast. To make the most of our vacation, we divided it into four segments; – five days in Cairo, six days in Alexandria, eight days on a Nile River cruise and the last week at Sharm El Shiekh on the Red Sea.

The Nile River cruise was definitely the highlight of the vacation. We boarded the ‘Helio’ cruise ship in Luxor which took us to Aswan and back. Each day the ship would dock at various sites along the way and our personal guide would take us to explore temples, tombs, the high dam and the beautiful botanical gardens at Kitchener Island. It was such an incredible experience viewing the sights and sounds as you slowly sailed along. Travel is a good reality check to make us appreciate what we have in our own lives and so often take for granted.

Every evening, the supper buffet on the ship was created with a different theme. One of the items Brion really enjoyed was ‘EGYPTIAN KOFTA’. Egypt’s local and rich resources of fresh foods coming from the Nile Valley, has given the world some of the most coveted cuisines. Egyptian food is a mixture of all the different civilizations that came to Egypt in the history of its existence.

The word kofta (or kefta) has its origins in Persia. Although you can make meat, seafood or vegetarian kofta, the most popular in Egypt is a mixture of ground beef and lamb combined with onions, garlic, parsley and a ‘BAHARAT’ spice blend.

Along with my recipe today, I thought you may enjoy to look at some of the photos from our Nile River cruise. 

 

 

Kofta
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This is the burger meat of the Middle East.
Servings
16 skewers
Servings
16 skewers
Kofta
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This is the burger meat of the Middle East.
Servings
16 skewers
Servings
16 skewers
Ingredients
Servings: skewers
Instructions
  1. Soak 16 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin. Lightly oil grates of grill or BBQ & preheat to medium high temperature.
  2. In a large bowl, combine all ingredients thoroughly. Divide meat mixture into 16 portions. Mold each onto a wooden skewer to form a 'kofta kebab' about 1-inch thickness.
  3. Place kebabs on lightly oiled, heated grill or BBQ. Grill for 4 minutes on one side, turn over & grill for another 3-4 minutes. Serve immediately with mini pita breads, tahini, hummus or yogurt dip.
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Individual Chicken Pot Pie

The humble pot pie was once the height of culinary style. During the Elizabethan era, these savory pastries — decorated with flowers, fancy designs, etc. were elaborate assertions of the chef’s skill in the royal households of France and England. Among the lower classes, pot pie were popular because the addition of a crust helped feed another mouth or two, while individual pastries, empanadas and perogies were well suited for sale by street vendors as portable meals.

Fortunately, the resurgence in so called ‘retro’ foods has brought pot pies back to the table. There is no reason why they shouldn’t do just as well in the 21st century. To some, chicken pot pie is a staple comfort food. The recipes mix of meat and vegetables in a chicken broth seasoned with herbs, produces a spectrum of flavors that’s like no other.

The trick is getting all the ingredients to the right degree of doneness at the same time. It may be these timing issues that led to the abandonment of the homemade pot pie in favor of the frozen variety. One thing for sure, is that they are definitely worth the time and effort. It makes good sense to make a big recipe, freeze them unbaked (if you choose) and there ready when you need them.

Individual Chicken Pot Pie
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Servings
6
Servings
6
Individual Chicken Pot Pie
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
Filling
  1. In a large skillet, heat 1 Tbsp oil. Add chicken, season with 1 tsp salt. Cook, stirring occasionally, until chicken is no longer pink on the outside but not dry, 4-6 minutes. Remove from skillet & set aside.
  2. Decrease heat & add remaining oil. When oil is hot, add onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 tsp salt, pepper, dried thyme & savory; stir to combine. Cook, stirring occasionally, until onions have softened, about 5 minutes. Add margarine & melt.
  3. Stir in the flour & cook for 1-2 minutes; gradually stirring in chicken broth & milk. Bring to a simmer, continue stirring until sauce thickens, about 3 minutes. Remove from heat & stir in peas, thyme, mustard & reserved chicken. Cover & set aside while preparing pastry.
Pastry
  1. In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender, cut in white & yellow Crisco. In a measuring cup, place the egg & vinegar; add enough cold water to make 1 cup & whisk together. Make a well in flour; pour in all of the liquid & combine.
  2. Roll out pastry. For 6 individual pies, prepared in mini foil pot pie pans, cut 6 - 8" (20 cm) circles for the bottom shells & 6 - 5 1/2" (14 cm) circles for the tops. Preheat oven to 350 F.
  3. Place pastry lined pans on a baking sheet & divide chicken filling among them. Moisten edges with milk or water; place pastry circles on top, crimping edges with a fork. Whisk together 1 egg & 1 Tbsp water; brush tops of pot pies with egg wash. Bake 20-25 minutes or until golden.
Recipe Notes
  • This amount of pastry will actually make enough for a double recipe of filling or just some extra for another time. If wrapped tightly it will freezes well.
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Honey Butter Pumpkin Dinner Rolls

With tomorrow being Thanksgiving Day, it seems like baking some special little dinner rolls for the occasion would be in order.

Bread making has always been a carefully protected symbol of civilization. The Greeks would let only priests make bread — they reasoned that dealing with the ‘staff of life’ was the business of those trained in religious matters. The Romans, a practical-minded people, turned bread baking over to the Civil Service and enforced rigid sanitary regulations. In any case, it has always been an integral  part of history.

Pan or dinner rolls, a name given to small pieces of dough, shaped and baked in a pan with their sides touching. This prevents them from flattening out, instead springing upwards.

At our house we love pan buns. For some strange reason, both of us enjoy baked goods when they are very lightly baked rather than dark and crispy. Pan buns usually fit that description.

These PUMPKIN DINNER ROLLS  check all the boxes. For Thanksgiving, they’re just a little bit more special as well as being a suitable accompaniment for soups and stews during the fall and winter months. If you like pumpkin, I think you will enjoy them.

Honey Butter Pumpkin Dinner Rolls
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Servings
10 rolls
Servings
10 rolls
Honey Butter Pumpkin Dinner Rolls
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Servings
10 rolls
Servings
10 rolls
Ingredients
Dough
Honey Butter
Servings: rolls
Instructions
  1. In a microwave-safe bowl, heat milk & butter about 45 seconds. Whisk until butter has melted smoothly into the milk; add egg, pumpkin puree & whisk again to combine. Heat again about 15 seconds to warm total mixture. In a large mixing bowl, add remaining dough ingredients along with pumpkin/milk mixture.
  2. Combine & knead dough on a lightly floured surface 5-8 minutes, until smooth & elastic. Grease bowl lightly, place dough in bowl & turn to grease all sides of dough ball. Cover with plastic wrap & allow to rise in a draft-free place until dough has doubled in bulk.
  3. Spray work surface with baking spray, punch dough down & turn onto surface. Divide dough into 10 equal portions; roll each into a ball. Place dough balls into a sprayed, 9 x 9-inch square pan; cover with plastic wrap & place in a draft-free area until doubled in bulk, about 45 minutes.
  4. Preheat oven to 375 F. In a small bowl, melt butter & add honey; stir to combine. Before baking, generously brush the rolls with honey butter; reserving any extra to brush on after baking.
  5. Bake 15-17 minutes or until puffed & golden. After removing from oven, brush with any remaining honey butter & allow to cool slightly before serving.
Recipe Notes
  • For some extra 'butter' to serve with rolls, whisk together equal parts softened butter & honey until fluffy.
  • MAKE AHEAD OPTION:   Once you have the rolls in the baking pan, cover with foil & place in refrigerator overnight. When ready to bake, bring the rolls to room temperature & allow to rise about 45 minutes before baking.
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Fideua` — Seafood Paella with Pasta

In 2014, before returning home to Canada from a European holiday, Brion and I spent 12 days in the Dominican Republic. We stayed at a resort called Sanctuary Cap Cana. The beauty of the area was just incredible. This was a little ‘wind down’ to just enjoy a bit of sea, sun and sand. When we went to supper one evening, a chef was preparing a HUGE  pan of Fideau`.

Anyone familiar with Spanish cuisine knows about paella, the saffron-flavored rice dish made with varying combinations of vegetables , meat, chicken and seafood. It belongs to the list of the most popular Spanish icons like bullfighting and flamenco dancing.

  Fideau`, on the other hand is the lesser known dish but is very similar. Instead of using rice, it is made with short pasta and embodies a different texture. Both are cooked in a shallow, wide flat metal pan (paellera) which lets the starch cook evenly and the water evaporate uniformly. Good soup stock or seasoning sauce is a key ingredient to achieve the traditional deep flavor. Another important thing is to add hot water slowly at intervals while cooking to make sure the rice or pasta do not become too dry or too moist.

That was the first time either of us had heard about fideau`. It was a little spicy for me but Brion just loved it. This is my own version I made when we came home!?

Fideua` -- Seafood Paella with Pasta
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Servings
2-4
Servings
2-4
Fideua` -- Seafood Paella with Pasta
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Servings
2-4
Servings
2-4
Instructions
  1. In a 14-inch skillet or paella pan, heat 2 Tbsp olive oil on medium -high heat ; add fideo pasta. Sprinkle with salt & pepper; cook, stirring almost constantly until they darken slightly.
  2. Add broth, clam juice, garlic, salt & pepper, saffron threads (turmeric), Italian herbs, hot pepper sauce; simmer for 5 minutes. Add onion, tomato & peas; simmer about 10 minutes until onion & pasta are tender.
  3. Add shrimp & scallops; cook about 5 minutes, stirring gently. Adjust seasoning if necessary & serve with lemon wedges if desired.
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Bagels

Its always the story behind the food — not just the bit that we hold in our hands or put in our mouths that makes it so much more than just something to eat.

The origin of the bagel is still an issue for debate. Most food historians have come to the conclusion that the bagel is of Jewish origin. Apparently originating in South Germany, migrating to Poland and then to North America. This boiled and baked roll with a hole, has endured through the centuries not only because of its heroic legend. It also had the advantage of lasting longer than freshly baked bread due to the boiling process giving it an outer sheen and crunchy protective crust.

In the early 1950’s, Family Circle included a recipe for bagels. The copy read: ‘Stumped for Hors d’oeuvers Ideas? Split these tender little triumphs in halves and then quarters. Spread with sweet butter and place a small slice of smoked salmon on each. For variations, spread with cream cheese, anchovies or red caviar.

The morning combination of bagel, cream cheese and lox (smoked salmon), rose in popularity thanks to the advertising efforts of Joseph Kraft for Philadelphia Cream Cheese. It soon became an alternative to Eggs Benedict or the other Sunday trilogy of bacon, eggs and toast.

I remember being in California in the late 70’s and tasting a bagel with cream cheese & lox for the first time. The bakery/cafes were very popular little boutique restaurants at that time and  it was there that I acquired the taste for this glorious combination. 

Bagelmania, replaced, to a certain extent, the doughnut shops of the earlier 20th century. Their popularity was largely because they didn’t taste ethnic. To the bread and sandwich loving population, the bagel was simply a craving for innovation, but not different enough to appear ethnic.

In the 1960’s, preservatives helped create bagels that stayed fresh for more than a few hours and engineers created mixers that didn’t tear themselves apart trying to work the dough.

For classic bagels you require two ingredients that most home bakers’ generally don’t have in their pantries. One is high-gluten flour and the other is malt syrup. Both should be obtainable at natural food markets. If you can’t find high-gluten flour, use bread flour, preferably unbleached. Regular all-purpose doesn’t contain enough gluten to make a proper bagel. As far as the barley malt syrup goes, honey or brown sugar are acceptable substitutes.

All that being said, if you are still up for making a few bagels here is a recipe from cdkitchen.com you might like.

 

Homemade Bagels
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Servings
8
Servings
8
Homemade Bagels
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Servings
8
Servings
8
Ingredients
Dough
Water for Boiling Bagels
'Everything' Topping
Servings:
Instructions
Dough
  1. In a large bowl, stir together water, yeast & sugar. Let rise for 5 minutes. With a wooden spoon, stir in oil, malt & 1 cup of flour. Add salt then enough of remaining flour to make a stiff dough.
  2. On a lightly floured surface, knead for 10-12 minutes. Cover with a floured dish towel & allow dough to rest on board for about 15 minutes. Divide dough into 8 sections & form each section into a ball. Push your thumb through the center, creating a hole, (this method prevents the dough ring from separating as there are no seams). Place on a lightly floured surface, cover & let rest 15-20 minutes, rising about halfway & becoming slightly puffy. In a small bowl, mix all topping ingredients together. Set aside.
Water for Boiling Bagels
  1. Fill a large cooking pot 3/4 full with water. Add the malt syrup & salt. Bring water to a boil. Preheat oven to 450 F. Line 2 large baking sheets with parchment paper. If desired, sprinkle with cornmeal. Set aside.
  2. Line 2 other baking sheets with a kitchen towel, set near stove. Reduce boiling water to a simmer & cook 2 bagels at a time (do not overcrowd pot). Simmer bagels for about 45 seconds on one side, then turn & cook other side for another 45 seconds. Drain bagels on the towel-lined baking sheet.
  3. Carefully place bagels on the parchment-lined baking sheets. Sprinkle bagels with 'everything' topping, leave plain or use a topping of your choice. Place in the hot oven, immediately reduce heat to 425 F., bake about 17-25 minutes. When almost baked, turn bagels over with a pair of tongs. When golden brown remove from oven & cool on a wire rack.
Recipe Notes
  • For a few sweet versions try cinnamon with raisins or use some dried blueberries or cranberries. 
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Pan Bagnat – The French Picnic Sandwich

HAPPY LABOR DAY!

Can you believe it — Labor Day Weekend already! In our part of the world it signals the last of those coveted summer days. Celebrated in Canada as a national statuary holiday week-end. With the many picnics, gatherings and what have you, this specialty sandwich came to mind.

The ‘pan bagnat’ originated in Nice, a city in the south of France that borders the Mediterranean. The name translates to ‘wet bread’ due to the fact that the traditional sandwich is filled with a ‘Nicoise’ salad. This salad generally consists of leafy greens, olives, hard cooked eggs, with the main proteins being tuna fish and anchovies. It is then dressed with a Dijon vinaigrette.

Although it is typically a French sandwich, it is enjoyed by people all over the world. Overtime, many variations to the classic pan bagnat have been made. For those not fond of fish, ham, chicken and salami are good alternatives. For the vegetarian, artichoke hearts, raw peppers, steamed green beans and shallots. The bread used is usually a round, hearty artisian style bread so that the texture is both crusty and chewy.

To make the sandwich, the center of the loaf is scooped out and the filling is layered inside. It is then refrigerated for at least 2 hours or overnight before slicing and serving. Once the flavors all meld together the taste is incredible, the perfect sandwich for a crowd.

Pan Bagnat - The French Picnic Salad
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Servings
8-10
Servings
8-10
Pan Bagnat - The French Picnic Salad
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Servings
8-10
Servings
8-10
Instructions
  1. Slice the bread in half horizontally. Remove some of the soft interior from both halves; removing MORE from the bottom half than the top. Brush interior of both halves with 2 Tbsp of the olive oil. (If you prefer, you can use mustard/mayo instead)
  2. Layer the meat & cheese inside the bottom half of bread loaf. Begin with ham followed by salami, chicken & cheese. Layer the tomato slices on top of the cheese, followed by the iceberg lettuce Drizzle the remaining 2 Tbsp of olive oil & the vinegar over the lettuce. Season with salt & pepper.
  3. Place the top half of the bread on the lettuce & press down lightly. Tightly wrap the sandwich in 2 layers of plastic wrap & refrigerate for at least 2 hours or up to 1 day. Sit something heavy on top.
  4. Unwrap the loaf; using a long, serrated knife, cut the loaf into 8-10 wedges.
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Honey Mustard Chicken Salad with Bacon & Avocado

Main course salads, properly thought through are a thing of beauty and ingenuity. Unless you have a dislike for ‘salad’ these are such a great meal option. I guess you could call it ‘all food groups in one meal’.

Having had a food service career, I recall in the 1970’s when the ‘Chef’s Salad’ was all the rage. Of course a decade before that was the self serve salad bars. This idea had started out as a way to keep customers busy until the ‘real’ food came. It was so well liked, people were making it their entire meal. The sideshow had now become the main event so a price had to be set for a ‘salad only’ meal.

Today, the main course salad is only limited by ones imagination. It can be based on ingredients that are already on hand, making the most of your pantry and leftovers in the fridge. Pick up a few fresh ingredients and you got a simple, yet sophisticated salad.

My main course salad choice is a HONEY MUSTARD CHICKEN SALAD with BACON & AVOCADO. Super good meal for the last day of August!

Honey Mustard Chicken Salad with Bacon & Avocado
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Servings
4
Servings
4
Honey Mustard Chicken Salad with Bacon & Avocado
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Servings
4
Servings
4
Instructions
  1. Whisk together dressing/marinade ingredients. Pour half the marinade into a shallow dish to marinade chicken fillets for 2 hours at least. Refrigerate other half of marinade to use as dressing.
  2. In a non-stick skillet, heat a teaspoon of oil & grill chicken fillets on each side until golden, crispy & cooked through. Once chicken is grilled, set aside & allow to rest.
  3. Wipe pan with a paper towel; drizzle with another teaspoon of oil & fry bacon until crisp. Bloat on paper towel after frying; crumble in to pieces.
  4. Slice chicken into strips & prepare other vegetables. Place torn Romaine on 4 serving plates; arrange the other ingredients on top. Whisk 2 Tbsp of water into remaining reserved dressing/marinade & drizzle over salads. Sprinkle crisp bacon crumbles over each salad & season with a little salt & cracked pepper if desired.
Recipe Notes
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Pita Pockets

From what archaeologists can determine, pita bread originated with peoples west of the Mediterranean. Pitas have been both a bread and a utensil throughout the Middle East and Eastern Mediterranean.It is a rather  simple bread that could be made with limited technology. Pitas are cooked quickly at a relatively high temperature. The flat dough expands dramatically to form an interior pocket from steam. 

Pitas’ popularity is partially attributed to using the pocket like a sandwich bread. Many traditional cultures use the pita more like a soft taco or the pita is pulled apart into pieces and dipped in a variety of sauces.

The possibilities of being able to pack, dip or wrap whatever you choose in the pita bread is limitless. Their taste can only be appreciated when eating your pita with different foods that will compliment them.

Although pitas are enjoyed all through the year, they seem like an easy summer meal to enjoy.

Pita Pockets
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Servings
12
Servings
12
Pita Pockets
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Servings
12
Servings
12
Ingredients
Servings:
Instructions
Filling
  1. In a large skillet, cook beef, onion & green pepper over medium heat until meat is no longer pink; drain. Add the Worcestershire sauce, soy sauce, garlic powder, cumin & Italian seasoning; mix well. Simmer, uncovered, for 5-10 minutes.
Sauce
  1. In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat; simmer uncovered for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes & lettuce.
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Salmon, New Potato & Dill Mini Quiche

It seems logical, since new potatoes and fresh dill are available, to make some of these special little quiche.

When I think of salmon, dill immediately comes to mind. One of the few herbs you can purchase fresh in the supermarkets year round. Dill is a very pretty herb with its feathery leaves or fronds. It has a fresh, grassy flavor that is often referred to as anise-like. A member of the parsley family, it can bring out the flavors of other herbs.

Dill is a commonly used herb in Middle Eastern and North African cuisine. Fresh dill is often added to seafood dishes, yogurt sauces, vinegars, potato salads, fresh baked breads and soups as well as making a very gourmet looking garnish.

Quiche had become popular in England after WWII, but it wasn’t until the 70’s and 80’s that it really caught on in North America. Today we have many variations in our quiche fillings. There are also crustless recipes of quiche but some would argue that those can only be classed as ‘baked custard’.

Hot or cold, I have always enjoyed quiche. Brion probably could take it or leave it but I think this SALMON, NEW POTATO & DILL QUICHE  will be real tasty.

Salmon, New Potato & Dill Mini Quiche
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Servings
8 MINIS
Servings
8 MINIS
Salmon, New Potato & Dill Mini Quiche
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Servings
8 MINIS
Servings
8 MINIS
Instructions
  1. In a large bowl, sift together flour, baking soda, baking powder & salt. Cut in white & yellow Crisco shortening until it resembles small peas. In a 1 cup measure, place egg & vinegar; combine. Add enough COLD water to fill cup. Pour all at once over flour mixture, mixing quickly, until dough pulls away from sides of bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY.
  2. Preheat oven to 400 F. Roll pastry out on a lightly floured surface. Cut 8 circles about 5 3/4" in diameter (providing your mini tart shell pans are 4 3/4" size). Line mini tart pans with pastry & place them on a baking sheet. Place a piece of parchment in each shell, fill it with dry beans & 'blind' bake pastry crust for 6-8 minutes. Decrease oven temperature to 325 F.
  3. Divide grated cheese between tart shells; slice cooked new potatoes over cheese. Top with cubed salmon fillet, green onions & fresh dill. In a small bowl, combine eggs, milk & spices; beat well. Carefully pour equally over each tart. Place in oven & bake for 35-40 minutes or until filling is set & slightly golden. Cool in tin before removing to serve. If desired, sprinkle tops with a little bit more shredded Gouda cheese.
Recipe Notes
  • Smoked or fresh raw, ground salmon can be used instead of salmon fillet.
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