Roasted Potato with Red Pepper/Asiago Sausage Quiche

Quiche always sounds fancy or ‘gourmet-ish’ but the truth is, its one of the easiest meals to prepare. The same filling can be used in any size quiche recipe. Once you have a good basic format the possibilities are endless.

Start with the pan size — for a large quiche, use a 9-10-inch pie pan. For individuals, use muffin tins and for mini appetizers, use mini muffin tins.

EGGS: – A ratio of one large egg per half cup of dairy is a good rule to create a fluffy filling. DAIRY: – Heavy cream or a blend of half & half plus cream produces a rich but calorie laden filling. One or two percent milk works just as well but needs a bit longer to set. Using a mixer or a whisk to whip egg mixture until frothy results in a stable filling with a lighter texture. ADD-INS: – Vegetables, greens and meat need to be pre-cooked before adding to egg mixture to prevent the filling from becoming runny. Tomatoes and herbs are the exception. BLIND BAKING CRUST: – This is entirely personal preference. Pre-baking your crust a bit helps to prevent filling from leaking through. I have found that putting the cheese in the crust first, add-ins second and filling last will do the same thing. A blind baked crust will always be crispier if that’s what you want to achieve. OVEN POSITION: – For a large quiche use the bottom rack. For individual or mini quiche use middle rack.

In my quiche today, I started with my favorite, simple cornmeal crust. You can either roast your own potatoes and green beans or purchase a package of the Green Giant steamers version. Use your own sausage choice. As you have probably noticed, I love the red pepper/ Asiago sausage made in-store at Save-On foods. Quiche of whatever kind, is always in my regular meal rotation.

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Roasted Potato with Red Pepper/Asiago Sausage Quiche
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed. If not add additional ice water, 1 tsp at a time. Do NOT over work the pastry.
  2. I am using an 8-inch deep dish pan for my quiche. Cut out a circle of parchment about 12-inches in diameter. Roll or pat pastry evenly over paper leaving 1/2-inch border. Lift paper with pastry into pan carefully helping it to conform to the pan shape. Place in refrigerator until filling is prepared.
Filling
  1. Preheat oven to 400 F. Rinse & pare baby potatoes & green beans (cut in to bite size pieces). Place in a plastic bag with some oil & shake well. On a foil lined baking pan, spread veggies out, season with dried rosemary, garlic powder, salt & pepper. Roast until tender. Remove from oven & cool slightly. If using frozen, cook as directed on bag for minimum time. Pour into a dish & cut up large pieces of potatoes. Adjust oven to 350 F. for quiche.
  2. In a skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is cooked; drain. Add sausage/mushroom mixture to roast veggies; stir to combine.
  3. In a pitcher, whisk together eggs, cream & pepper until blended. Remove pastry from refrigerator; sprinkle cheese over bottom. Spoon filling mixture over cheese then carefully pour egg/cream combo over all.
  4. Bake 35 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during the last 15 minutes of baking to prevent excessive browning. If you like, sprinkle with some fresh parsley.
Recipe Notes
  • The extra border you left on the parchment when patting out the pastry will make it easy to lift the quiche out of the pan when cooled. I find you can make nice clean cuts that way.

Panko-Crusted Green Bean & Mushroom Casserole

Having always had a passion for collecting recipes, I recall one of my mothers cupboard drawers being full of recipe pamphlets. I loved sifting through them to find a recipe I could make. Anyone who’s ever checked out the kitchen section of an antique store can attest, recipe pamphlets were once big business. Long before we had access to the internet, home brands like General Mills & Cuisinart regularly released pocket-sized magazines full of tips, recipes and instructions on their products. Glossy covers depicted the recipes inside, the price was right and they were easy to use. There was no reason to buy an expensive big cookbook when it was all here in a pamphlet form.

The Campbell Soup Company had its own kitchen dedicated to pumping out such pamphlets. In 1955, Dorcas Reilly, the recipe supervisor at the time, devised and tested the infamous ‘green bean casserole’ recipe. Her inspiration for the dish was to create a quick and easy recipe around two things most folks always had on hand in the 1950’s. They were green beans and Campbell’s cream of mushroom soup. Reilly’s recipe became immediately popular. This simple combination consisted of green beans, cream of mushroom soup, soy sauce, milk and french fried onions. The idea that it could be made ahead and reheated, made it perfect for holiday dinners. Even in the face of North America’s obsession with fresh, locally grown and artisan foods, its popularity continues.

Like with most iconic dishes, time brings changes and healthier upgrades or just different personal tastes. I’ve never been a fan of those french fried onions, so I opted for a crispy panko topping. Along with fresh green beans and mushrooms I’m using a bechamel sauce. It worked out quite nice.


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Panko-Crusted Green Bean & Mushroom Casserole


Instructions
  1. Preheat oven to 350 F. In a large skillet, fry bacon until almost crisp. Add onions, cook until soft & translucent, about 4-5 minutes. Add mushrooms & garlic; cook another 4-5 minutes until mushrooms are soft. Transfer the mixture to a bowl.

  2. Using the same skillet, melt butter & whisk in flour. Once combined, continue whisking for another 2 minutes until mixture has slightly deepened in color. Add half & half, Worcestershire sauce & chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add grated cheese & whisk until melted & smooth.

  3. Add the mushroom/bacon mixture along with thyme, salt & pepper. Let the sauce simmer for a couple of minutes, then add the blanched green beans. Stir to combine.

  4. Pour the bean mixture into a 13 X 9-inch casserole dish. Combine panko crumbs with melted butter & sprinkle over casserole. Bake uncovered for 30 minutes.


Recipe Notes
  • Everything can be done in advance except for adding the panko crumbs. Add those just before baking. Let casserole sit for at least 30 minutes after removing it from the fridge before baking.

Overnight Breakfast Enchiladas

As I mentioned in my previous blog, Brion and I would like to share some more January holiday adventures while they are still fresh in our minds.

Merida, Mexico made a perfect home base for us to enjoy many interesting things. The cultural capital of the Yucatan peninsula, Merida is a city steeped in Colonial history. It has some of the region’s best museums, beautiful historic mansions and architecture as well as many Mayan ruins to make for some amazing day trips.

One tour we took was to the archaeological sites of Uxmal and Kabah.              Uxmal (pronounced Ush-mal) covers around 150 acres. The central area is reasonably well preserved due to the high quality of the buildings which are constructed of well-cut stones set in concete. The most famous structure at Uxmal is the Temple of the Magician. This temple was rebuilt three times; this is where Uxmal got its name, which means ‘thrice built’. The structure towers above the surrounding jungle, crowned with intricately carved stonework.

The city of Uxmal was erected with its buildings at precise angles from and in relation to each other. Astronomical, geometrical and metaphysical calculations were carefully considered when the layout of the site was designed.

Unlike many other Mayan sites, no stone quarry has been found at Uxmal. Where the Maya quarried the stone and how it was moved to this site without the help of the wheel or animal strength is unknown. How such a large city could grow up in an area without springs, rivers or cenotes (sinkholes) to provide water is totally amazing. Uxmal residents were completely dependent upon cistern rain water collection systems. This explains their reverence to the Mayan rain god Chac.

The Kabah ruins are also very interesting in their own right. This city is connected to Uxmal by a Mayan ceremonial causeway called a ‘sacbe’. It’s most famous structure is the ‘Palace of the Masks’. The facade is decorated with hundreds of stone masks of the long-nosed rain god.

My recipe for today is originally meant for breakfast but Brion and I enjoyed it just as much for our evening meal. 

Hope you enjoy my briefed info as well as some more of Brion’s great pictures.

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Overnight Breakfast Enchiladas
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Course Brunch, Main Dish
Cuisine American, Mexican
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Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add green pepper, onion, garlic & all spices; cook 3-4 minutes or until softened.
  2. Add chicken sausage & cook, stirring frequently, for another 5-6 minutes or until cooked through, breaking up the sausage into small pieces. Once fully cooked, stir in 3/4 cup of cheese.
  3. Spray a 13 X 9-inch baking dish with cooking spray. On a work surface, lay out tortillas. Spoon about 1/4 cup of the sausage filling onto one side of the tortillas; roll each tightly. Place seam side down in the baking pan; sprinkle any extra sausage mixture on top.
  4. In a bowl, whisk together eggs & half & half until completely combined. Pour over enchiladas & sprinkle with remaining 1 1/4 cups shredded cheese. Cover with foil & refrigerate overnight or at least 8 hours.
  5. Preheat oven to 350 F. Remove chilled enchiladas from fridge, bake for 20 minutes covered, then remove foil & bake for an additional 15 minutes OR until center is set (eggs should no longer be jiggly) & cheese is lightly browned. If you prefer, leave the casserole covered & bake longer, before removing foil. Serve with your choice of toppings.

Seafood Shepherd’s Pie

Very often, when I’m deciding what to make for our supper, an idea is derived from the taste of a memory. I don’t know if you’re familiar with smoked Haddock fish. I recall a meal my mother made that was called ‘Finnan Haddie’. It was a perfect cold weather meal. Basically, smoked haddock cooked in milk and served with potatoes and peas.

Finnan Haddie is cured with the smoke of green wood, turf or peat. The name comes from the Scottish town of Findon and the slang word for haddock. In the 1800’s, Findon fishwives hung lightly salted haddock in their chimney’s to be smoked gently over peat fires.

Finnan Haddie has a distinct and unique flavor and can be made into many dishes. It can be combined with other seafood where the smoky flavor carries through and influences all the elements such as in a seafood pie.

This brings me back to supper, which is going to be a seafood pie that I’m going to top with mashed potatoes. I guess in essence could be called Seafood Shepherd’s Pie.

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Seafood Shepherd's Pie
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Course Lunch, Main Dish
Cuisine American, European
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Instructions
Mashed Potato Topping
  1. Bring potatoes to a boil & cook until fork tender. Drain; return to pot & add salt (to taste), margarine & cream. Mash & set aside. Preheat oven to 400 F.
Seafood Filling
  1. In a saute pan, melt 1 Tbsp of margarine; add shallots, celery, mushrooms, thyme & a pinch of salt. Saute, stirring often until soft & fragrant, about 5-8 minutes. Turn off heat & set aside.
  2. In another saucepan, add cream, chicken broth, flour, salt, mustard & cayenne pepper. Whisk together to incorporate all ingredients. Bring to a boil, whisking often then turn down heat & continue cooking until thick, whisking for about 8 minutes. Turn off heat & add remaining 1/2 Tbsp margarine along with the vegetable mixture. Blend well, taste & adjust seasoning if necessary. Set aside.
Assembly
  1. Spray or butter a casserole dish. Place cod (or finnan haddie), scallops, shrimp & drained, sliced water chestnuts on the bottom of the dish in an even layer. Sprinkle with paprika & parsley. Add lemon juice & a pinch of salt & pepper. Pour cream sauce over seafood. Top evenly with mashed potatoes.
  2. Bake for about 25 minutes, until bubbly & potato peaks are browned. Allow to rest 10-20 minutes before serving.
Recipe Notes
  • For an extra flavor boost you could top it with some grated 'old' cheddar cheese before baking the casserole.

Brussels Sprouts & Wild Mushroom Quiche

The best thing about quiche is their ability to taste just as good reheated as they do fresh from the oven. I love quiche, which of course, if you are following my blog you already know that. A classic dish made popular in the 1970’s, is so simple and yet can be the star of an elegant brunch or quick mid week supper.

Very often, quiche is thought of as ‘taboo’ due to all the fat it may contain. When you think about it, pizza is full of fat and we certainly don’t stop eating it. Quiche is totally customizable in terms of how healthy you want to make it.

As far back as I remember, I have always enjoyed ‘all things vegetable’. My mother grew a large garden on the farm, so vegetables always played a big part in our family meals.

Brussels sprouts seem to be an unlikely ingredient for quiche. It is one of those vegetables most people either love or hate. My husband, Brion, kind of ‘sits on the fence’  when it comes to both quiche and brussels sprouts. So I derived a plan to help make it work. I thought if I make the crust from rice, which he loves, that would be a good start. The sliced brussels sprouts, wild mushrooms and onions are all sauteed first to bring out the natural flavors. Add some bacon and Gouda cheese — what’s not to love?!

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Brussels Sprouts & Wild Mushroom Quiche
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Instructions
Rice Crust
  1. Preheat oven to 350 F. Blend crust ingredients. Using the back of a large spoon, press into a baking dish & bake for 15-20 minutes.
Filling
  1. In a saucepan, cook bacon until nearly crisp. Remove bacon to a paper towel. Add sliced brussels sprouts, mushrooms & onions to bacon drippings; saute until until tender-crisp. Blot veggies on paper towel.
  2. Preheat oven to 350 F. Layer bottom of rice crust with vegetables, bacon & cheese. Whisk together eggs, half & half & seasonings. Pour egg mixture carefully over veggies, bacon & cheese. Bake 40 minutes. Quiche should be puffy & golden & set in the middle.
Recipe Notes
  • For extra flavor you may prefer to roast the brussels sprouts instead of sauteing them.
  • Don't hesitate to use the cheese or cheese combo of your own choice instead of the Gouda in this recipe.

Potato & Brussel Sprouts Gratin

One of the supper dishes I remember my mother teaching me how to make was scalloped potatoes. The recipe read something like this:

  • Wash, pare and slice potatoes. Put a layer in a buttered baking dish, season with salt and pepper. 
  • Dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full.
  • Add hot milk until it comes almost to the top layer.
  • Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement.

Gratins are very popular in Germany. Potato & brussel sprouts gratin is a typical dish during fall and winter season. There are numerous variations such as adding ham or combining it with other vegetables like cauliflower, zucchini, peas and carrots. You could also add an egg to the cream if you like.

I always enjoy looking through mom’s ‘vintage’ recipes. I notice there were definitely lots of casseroles — no wonder they still hold appeal for me. Brion is not big on brussel sprouts but I’m going to incorporate this German specialty into our supper meal and see how it goes?!

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Potato & Brussel Sprouts Gratin
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Instructions
  1. Clean brussel sprouts, cut in half. Peel potatoes, cut about the size of your brussel sprouts. Boil potatoes & brussel sprouts for about 10 minutes in salted water.
  2. In a skillet, add a small amount of butter & fry onions with ground beef. Combine cheese with 1/2 & 1/2 cream, (add some milk if needed) & spices to your taste.
  3. Preheat oven to 400 F. In a 9" buttered casserole dish, layer potato/brussel sprout combo & ground beef. Then pour cream/cheese mixture carefully over all. Combine bread crumbs with Parmesan cheese & sprinkle top of casserole. Bake for 15-20 minutes. Remove from oven & sprinkle with grated cheddar cheese. Serve.

Brunch in St.Thibery, France

Brunch! The word evokes thoughts of a lazy week-end morning, sleeping late, eating ‘brunch’ while sipping a glass of sangria in the late morning or early afternoon.

In the food industry, brunch was a fun meal to prepare. Being a combination of both breakfast & lunch means the options are endless. If you are serving a large amount of people, generally eight food groups make up the menu along with beverages. I always enjoyed the visual beauty of a large brunch presentation all carefully prepared and set out.

At our house, Brion and I have always been early risers so brunch isn’t a meal that really works for us. That being said, I do have some special memories of a time when we enjoyed brunch.

It was in the south of France. In 2001, after we had left Paris, we drove 613 km (380 miles) south to the sleepy village of St. Thibery. This little medieval village, population of 2481, can be traced back more than 4000 years of known history.

As I had mentioned in an earlier blog, my sister Loretta had joined Brion and I on this French vacation. For this segment of the trip we had rented an apartment in St Thibery to use as ‘home base’ during our time there. Many of these houses are from the 14th, 15th and 17th century. The apartment was quaint but adequate even having a roof top patio. What’s not to love, amidst the beautiful French vineyards, close to that blue Mediterranean. 

We spent about a week in St Thibery and it was there that the three of us made some special memories enjoying our leisure French brunches. In view of all the world crisis we are experiencing today, I cherish the many memories we have from our world travels in more peaceful times.

A few brunch options that I think are noteworthy and would like to share with you today are Bacon & Egg Croissants with Lime-Ginger Fresh Fruit, Peaches & Cream French Toast as well as Asparagus Cordon Bleu Crepes.

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Bacon & Egg Croissants/Lime-Ginger Fresh Fruit * Peaches & Cream French Toast * Asparagus Cordon Bleu Crepes
Instructions
Cheese Sauce
  1. In a small saucepan, melt butter. Stir in flour, dry mustard salt & pepper. Add milk. Stir constantly over medium heat until mixture thickens & bubbles. Reduce heat to low & stir in cheese. Cook, stirring constantly, until cheese is melted. Keep warm.
Lime-Ginger Fresh Fruit
  1. In a saucepan, mix sugar & cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring constantly. Cook & stir until thickened. Remove from heat. Stir in lime peel, lime juice & gingerroot. In a large bowl, gently toss prepared fruit. Pour lime mixture over fruit; gently toss. Cover & refrigerate until ready to serve.
Bacon & Egg Croissants
  1. Cook bacon until crisp. Drain on paper towels. Split croissants, lay on a barely warm griddle to warm. In a saucepan, pour water to a 3" depth & bring to boiling. Reduce to simmering. Break an egg into a shallow dish; gently slip into water. Repeat with the remaining 3 eggs. Cook 2 -3 minutes. Remove eggs from water with a slotted spoon.
  2. Place 2 bacon slices on bottom half of each croissant then top with a poached egg. Ladle some cheese sauce over egg, placing croissant top on the side. Serve with side dishes of Lime-Ginger Fresh Fruit.
Peaches & Cream French Toast
  1. In a small bowl, whisk eggs & 3 Tbsp peach preserves. Beat in half & half. Place a single layer of bread slices in a 9 x 13-inch baking dish. Pour egg mixture over bread. Cover & refrigerate a few hours or overnight until most of the liquid is absorbed. In a small bowl, beat 1/3 cup peach preserves & 4 Tbsp softened margarine with an electric mixer on high until fluffy; set aside until ready to serve.
  2. At serving time, Heat griddle to medium-high heat; melt 2 Tbsp margarine. Add bread slices & cook until lightly browned, turning once. Serve French Toast topped with peach butter & fresh peach slices. Sprinkle with toasted almonds & powdered sugar.
Asparagus Cordon Bleu Crepes
  1. Prepare crepes (see recipe on 'French Crepe' blog from July 25/16). Trim asparagus spears. In a large saucepan, cook asparagus spears in boiling salted water just until tender-crisp; drain. Place a slice of ham on each crepe. Spread ham slice with mustard. Top with a slice of cheese, asparagus spears & tomatoes. Sprinkle with parsley & tarragon, as desired.
  2. Roll up crepes. In a 13 x 9-inch baking dish, place crepes seam-side down. Preheat oven to 375 F. In a medium saucepan, melt margarine; blend in flour, 1/2 tsp tarragon, salt & pepper. Whisk in half & half, stirring constantly over medium-high heat until mixture thickens & bubbles. Stir in sliced mushrooms. Pour sauce over crepes in baking dish. Bake 25 minutes or until heated through.
Recipe Notes
  • Lime-Ginger Fresh Fruit adapted from from pillsbury. com
  • Brunch ideas adapted from Pat Jester's Brunch Cookery (1979)

Gourmet Stuffed Potatoes with Caramelized Onion-Apple Burgers

CELEBRATING FATHER’S DAY!

Father’s Day, a time to honor our fathers and father figures who have influenced our lives. Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important is the just act of doing it

….. ‘Remembering you is easy, we do it every day.      Missing you is the heartache that never goes away’.

My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

Since both of our Dad’s were ‘meat & potatoes’ kind of men, it seems fitting that my Father’s Day  blog recipes would center around just that. When I made the Caramelized Onion-Apple Burger combination for us, I made it with ground pork but I’m sure it would taste great with either ground beef or chicken. The Gourmet Stuffed Potatoes are definitely a tried & true recipe that has been around forever but are always enjoyed. 

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Caramelized Onion-Apple Burgers with Stuffed Potatoes
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Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Gourmet Stuffed Potatoes
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Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Gourmet Stuffed Potatoes
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Instructions
Caramelized Onion-Apple Burgers
  1. To Caramelize Onions/Apples: Heat oil in a large skillet. Add onions & apples; sprinkle with salt. Cook & stir about 15 minutes or until both are tender. Reduce heat; sprinkle with vinegar. Cook, stirring until golden. Stir in brown sugar; cook & stir until caramel brown in color.
  2. To Make Stuffed Burgers: Place ground meat in a large bowl & combine with spices. Mix well. Shape into 8 thin patties. Divide onion/apple mixture into 8 portions. Place one portion on each of 4 patties ( reserve other 4 portions for later use). Top with remaining 4 patties & press gently to seal enclosing filling completely. Place burgers on preheated, greased barbecue grill over medium heat, close lid & grill, turning once. Cook approximately 14 minutes total. Top with remaining onion/apple mixture. Serve on buttered, lightly grilled Ciabatta buns.
Gourmet Stuffed Potatoes
  1. Pierce potatoes with a fork; rub with oil if desired. Bake at 400 F. for 1 hour or until tender. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
  2. In a small skillet, saute onions in 1/4 cup butter until tender. Stir Ranch salad dressing mix into sour cream & add to potato pulp along with cream, salt & pepper. Fold in cheese & bacon bits. Spoon into potato shells. Place on a wire rack in a foil baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Place pan on barbecue to heat through while meat is cooking. If you prefer, you can always put them in the oven at 350 F. for about 20 minutes instead.