Ingredient: mushrooms, sliced

Wild Herb-Garlic Salmon w/ Veggies

The use of herb and garlic savory syrups over roasted salmon and vegetables has evolved over the years from ancient Mediterranean flavor principles and the Asian honey-garlic culinary tradition. They have been blended into a popular one-dish, western home-cooked meal.

This specific flavor profile is popular because it hits the ‘sweet and savory’ jackpot. The contrast between the sugary sweetness, umami-rich garlic, and Italian seasonings which add earthy, aromatic notes, neutralizes the natural ‘fishiness’ of salmon.

As the syrup reduces and roasts, it forms a glossy, sticky crust on the fish and glazes the vegetables perfectly in the same pan. The sugars in the syrup help lock in moisture, keeping the salmon tender and flaky while the edges get wonderfully crisp. Salt along with the aged cheddar enhance and elevate all the surrounding flavors.

This was one of those ideas that turned out to be so much more than I expected, I had to share it on the blog.

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 Wild Herb-Garlic Salmon w/ Veggies
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Course Main Dish
Cuisine Asia
Keyword wild herb-garlic salmon w/ veggies
Servings
Ingredients
Herb-Garlic Savory Sauce
Salmon/Veggies
Course Main Dish
Cuisine Asia
Keyword wild herb-garlic salmon w/ veggies
Servings
Ingredients
Herb-Garlic Savory Sauce
Salmon/Veggies
Votes: 1
Rating: 5
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Instructions
Sauce
  1. Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & liquid is clear. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils. Remove from heat, cover & let the sauce steep for at least 20-30 minutes. Pour the sauce through a fine mesh strainer to remove the fine particles of dried herbs.
Salmon/Veggies
  1. Slice salmon fillets into 6 strips. Place them in a small bowl & marinate in some of the herb-garlic sauce for 30 minutes.
  2. Prick potatoes all over with a fork & microwave on HIGH until tender, about 3 min. Cool & cut in half. Set aside.
  3. Preheat oven to 400 F.
  4. In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper & mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
  5. Arrange reserved potatoes in 2 au gratin dishes (oval lasagna dishes). Top with the broccoli, mushroom-onion mixture & drizzle with a bit of the herb-garlic sauce. Lay 3 strips of salmon across the top of each dish. Sprinkle with grated cheese.
  6. Bake uncovered until the cheese is golden, the salmon flakes with a fork & the vegetables are tender, about 25 min. Let stand 5 min. before serving.

Cheesy Cauliflower Mushroom Steaks

Like many now-famous recipes, the original inventor of the cauliflower steak is a contentious topic. Some food magazines credit Australian chef Ben Ford (son of Harrison) as coming up with the idea. Other experts claim this dish can be traced back to the first raw food revolution in the early 1900s.

Food is a universal human experience—and yet every culture brings their own perspective and ingredients.

While we may never know who came up with the idea for the very first cauliflower steak, we do know they were onto something. Cauliflower has become a versatile vegetable that can be used and cooked in many different ways. The name suggests that cauliflower steaks can be prepared using similar cooking methods to steaks, such as grilling, pan-sautéing, oven roasting, or sous vide. 

Some people pick up a heavy, creamy white head of cauliflower and they see pizza. Some people see rice. Other people see thick steaks. To vegetarians, it’s a meat stand-in. For keto and paleo dieters, it replaces previously beloved carbs like rice, potatoes, and pasta. For adventurous cooks, it’s a blank canvas for textures and flavors.

While these ‘steaks’ make a tasty main dish, that doesn’t always work for the meat lover. Here are some mains to go with these roasted cauliflower steaks!

  • grilled ribeye steak
  • crispy roasted chicken
  • smoked pork tenderloin   
  • turkey burgers                                                    
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 Cheesy Cauliflower Mushroom Steaks
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Cuisine American
Keyword cheesy cauliflower mushroom steaks
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Course Main Dish
Cuisine American
Keyword cheesy cauliflower mushroom steaks
Servings
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Instructions
  1. Preheat oven to 400 F. Line baking sheets with foil & spray with cooking oil.
  2. Place the cauliflower slices onto a large baking sheet. They need lots of space between them & shouldn't overlap so use 2 large baking sheets if needed.
  3. Spray cauliflower steaks lightly with the avocado or olive oil & season with sea salt, pepper & Italian seasonings.
  4. Roast for 20-25 minutes in preheated oven, until golden brown on the sides.
  5. In a mixing bowl add mushrooms, minced garlic, a pinch of sea salt and pepper, then toss to coat well.
  6. Spread mushroom mixture on another baking sheet sprayed with oil & bake for 10-15 minutes OR sauté mushroom mixture in a medium sauté pan with 1 teaspoon of oil over med-high heat for 5-6 minutes. Once done, remove the pans from the oven or heat.
  7. Sprinkle roasted cauliflower steaks with cheese & top the cheese with roasted mushrooms & garlic mixture.
  8. Return to the oven for 2-3 minutes until cheese is melted & bubbly.
  9. Sprinkle with sliced green onion. Since I had some roasted chicken on hand, I sliced it & placed a small amount on top of each mushroom steak just before returning to oven for the last 2-3 minutes. The chicken was already warm so it worked out well.

Steak & Shrimp Roll-Ups w/ Gorgonzola Sauce

CELEBRATING FATHER’S DAY!

Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on that special person we call ‘Dad’.

The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.

Fathers are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.

Both of our fathers are no longer with us, but we will always hold dear fond memories of them. It seems a father’s love and influence are never fully appreciated until they are no longer with you.

Today, I’m making a ‘surf & turf’ meal which I think they both would have enjoyed.

Surviving and evolving through the centuries, ‘Surf & Turf’ has more than withstood the test of time. It’s easy to call something a classic, but when a dish is as ubiquitous and widespread as surf and turf, how could it not be a classic? What helps its ubiquity and popularity is that it technically can be a combination of any red meat and seafood, though lobster and steak are the most popular. 

There are other pairings for surf and turf besides filet mignon and lobster or crab. You can pair a filet mignon with large shrimp or pair scallops with a strip steak such as the New York Strip. You may also want to try pairing a strip steak with lump crabmeat, which gives you both sweet and savory flavors.

The origins of surf and turf are debated, but the dish likely originated in a coastal community in the United States. The earliest known citation of the term was in the Los Angeles Times in 1961. 

Truly a dish that, at its most basic, implies a special occasion. 

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 Steak & Shrimp Roll-Ups w/ Gorgonzola Sauce
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Keyword steak & shrimp roll-ups w/ gorgonzola sauce
Servings
Ingredients
Steak / Shrimp
Gorgonzola Sauce
Keyword steak & shrimp roll-ups w/ gorgonzola sauce
Servings
Ingredients
Steak / Shrimp
Gorgonzola Sauce
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Instructions
Steak / Shrimp
  1. Season tenderloin with Montreal steak spice & wrap 2 pieces of shrimp inside. Secure rolls with toothpicks.
  2. In a hot saucepan, brown steak rolls on each side. Remove from pan & set aside. Cover to keep warm.
Sauce
  1. In a saucepan, melt butter & add the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally until the liquid evaporates.
  2. Once the liquid is mostly gone, add the Worcestershire sauce & garlic. Stir to cook for 1 minute, add the room temperature cream & then the crumbled Gorgonzola.
  3. Stir in parsley & return steak/shrimp rolls to pan. Cook an additional 5-6 minutes or just until steak is cooked to your liking.
  4. These rolls are nice to serve over rice which can be prepared ahead of time.

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

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 Pork Tenderloin in Mushroom Sauce w/ Pasta
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Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
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Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Corn Gnocchi w/ Pork, Zucchini & Mushrooms

The other day when Brion & I had time to do a walk-about through Winners, we noticed some ‘corn’ potato gnocchi. Being gnocchi lovers we decided to give it a try. Of course, you might know I would inevitably have to research the company before making it just for interest’s sake…..

The corn potato gnocchi from Siena Artie are crafted using rehydrated potatoes (70%), corn flour, potato starch, corn starch, rice flour, salt, and acidity regulators.

The inclusion of corn flour and starch instead of wheat is designed to provide a gluten-free alternative that retains the traditional texture and flavor of Italian potato gnocchi. These gnocchi are produced in Italy, emphasizing a ‘traditional Italian recipe’. 

The corn potato gnocchi produced by Siena Artie is a modern commercial adaptation of a traditional Italian staple that traces its roots back centuries. While Siena Artie specifically markets these products as being made from old Italian family recipes, the use of corn and potato reflects the broader history of the dish. 

Gnocchi originated in Roman times, originally made from a semolina porridge-like dough mixed with eggs. Potatoes were introduced to Italy in the 16th century but only became the ‘star’ ingredient in gnocchi in the late 19th century. This shift occurred largely because potatoes grew more easily in the cooler climates of Northern Italy than traditional grains.

The inclusion of corn (maize) or corn meal in gnocchi is a regional variation found throughout the Italian peninsula. Like potatoes, corn became a vital substitute when wheat was scarce or too expensive for small landowners. 

Siena Artie’s recipes often use approximately 70% rehydrated potatoes, adhering to the 19th-century standard where mashed potatoes became the foundation of the dough.

By offering variations like whole wheat or corn-based gnocchi, the company mirrors the historical ‘cucina povera’ (poor cuisine) tradition of using whatever local starch—such as chestnut flour, breadcrumbs, or corn—was available.

While traditional gnocchi were hand-rolled—a time-consuming process often saved for Sundays or special occasions—Siena Artie provides a shelf-stable or vacuum-sealed version that maintains the classic ribbed texture designed to hold sauce. 

I crafted a recipe using a pork/beef combo along with some of our favorite veggies to go with the corn/potato gnocchi. This is what developed.

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 Corn Gnocchi w/ Pork, Zucchini & Mushrooms
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Course Main Dish
Cuisine Italian
Keyword corn gnocchi w/ pork, zucchini & mushrooms
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Ingredients
Course Main Dish
Cuisine Italian
Keyword corn gnocchi w/ pork, zucchini & mushrooms
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer & cook on one side for 2-3 minutes until browned & toasted. Shake the pan to toss the gnocchi & continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate & set aside.
  2. Preheat oven to 350 F.
  3. Turn the heat to high & return skillet to stove. When the pan is hot, add the pork/beef combo & season with salt, pepper, cumin, paprika & mustard powder. Stir-fry for a few minutes until the meat starts to turn brown. Add the leeks, mushrooms, zucchini, corn & garlic. Cook, stirring occasionally, until meat is cooked & veggies are tender-crisp. Drain if necessary.
  4. Add the tomatoes, broth, gorgonzola cheese & gnocchi back into the skillet. Stir to combine. Pour mixture into an 11 x 7-inch casserole dish. Top with remaining cheese.
  5. Cover with foil & bake for 20 minutes then remove foil & continue to bake another 10 minutes or until bubbling. Remove from oven & top with sliced green onions. Allow to cool for 5-10 minutes then serve with some crusty bread.

Cheesy Salsa Chicken Casserole

One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.

What many of us recognize as Mexican cuisine is the product of a storied fusion of cultures and flavors. Its culinary adaptability has impacted its spread and popularity on a global scale. Due in part to big business, immigration, and widespread likability, Mexican food and dishes have largely become regular constituents in North American homes. While some of these popular iterations of Mexican food are far removed from their Mexican origins, they make up a large portion of the diets of many North Americans.

This cheesy salsa chicken casserole is a good example of Mexican American cuisine which is modified Mexican cuisine under the influence of American culture.

Salsa has become North America’s favorite condiment. Unlike most sauces, salsa is easy to make and endlessly customizable, but because of the simplicity of the concept, freshness is key to making a great salsa. 

Salsa is one of those foods that’s easy to prepare and magically highlights the flavors of your fresh seasonal produce. Not all salsa has to be spicy, and it can be adjusted for personal tastes. 

The history of salsa is a fascinating journey that spans centuries and continents. What began as a simple, spicy sauce for the ancient peoples of the Americas has evolved into a global culinary sensation. The blending of indigenous and Spanish ingredients, coupled with regional creativity, has given us a wide array of salsas that cater to every palate.

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 Cheesy Salsa Chicken Casserole
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Course Main Dish
Cuisine Mexican
Keyword cheesy salsa chicken casserole
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SERVINGS
Ingredients
Course Main Dish
Cuisine Mexican
Keyword cheesy salsa chicken casserole
Servings
SERVINGS
Ingredients
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Instructions
  1. Preheat oven to 375°F. Lightly grease a 9 x 13 inch baking dish.
  2. In the baking dish, mix the uncooked rice, chicken broth, refried beans & about half of the jar of salsa.
  3. Season the chicken pieces with preferred seasoning & push them down into the rice mixture. Drain mushrooms & sprinkle over chicken.
  4. Cover the dish tightly with foil. Bake for 35-40 minutes, or until the chicken is cooked through (165°F internal temp) & the rice is tender.
  5. Remove the foil, pour the remaining salsa over the top, and sprinkle generously with shredded cheese.
  6. Return to the oven uncovered for 5-10 minutes, or until the cheese is melted and bubbly.
  7. Let it stand for 5 minutes before serving to allow the sauce to set. Top with sliced green onions, cilantro or sour cream if desired.
Recipe Notes

• No-prep Rice: If you want a faster cook time, use 3 cups of pre-cooked rice (or leftover rice) & reduce the chicken broth to 1/2 cup.
• Creamy Version: Stir 100 gm of softened cream cheese into the rice/bean mixture before adding the chicken for a creamier texture.
• Faster Cooking: Use shredded rotisserie chicken instead of raw, reducing the bake time to just 20 minutes to heat through.

Ratatouille Crepe-adillas

Quesadillas but with crepes instead of tortillas. A quesadilla (kay-suh-dee-yuh) is a popular savory Mexican turnover that consists of a heated, filled, and folded tortilla. Quesadillas originated in central and southern Mexico, where they were first made with corn tortillas and filled with Oaxaca cheese. (The name quesadilla is a combination of tortilla and queso, which means cheese in Spanish). Over the years, other fillings, such as cooked meats and vegetables, found their way into quesadilla.

Quesadillas have gone through various transformations over time, especially as they became more popular. What started as a simple combination of tortillas and fillings evolved with new ingredients and techniques. Regional differences also influenced how the dish is prepared.

Corn tortillas are the traditional option for quesadillas, though nowadays, you’re just as likely to find them made with whatever you wish. Try subbing your tortilla for something else entirely, like thin crepes. Crepe style pancakes are one of those simple culinary treasures, just some eggs, milk, butter, flour and you’ve got it.

The tortilla vs crepe debate ultimately comes down to personal preference. Both flatbreads offer unique culinary experiences and can be enjoyed in countless ways. Whether you prefer the earthy flavor and versatility of a tortilla or the delicate charm and versatility of a crepe, there’s no denying the allure of these culinary masterpieces.

If you’re accustomed to enjoying crepes when they’re soft, you’ll also love them when they’re hot and crispy! While you can make these crispy crepe-adillas with just cheese, if you’re going to get creative with the ingredients, stay away from anything that’s too chunky or watery that the crepe won’t be able to hold up.  Roasting the vegetables is such a nice option.

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 Ratatouille Crepe-adillas
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Course Lunch
Cuisine Mexican
Keyword crepe-adillas
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Ingredients
Crepe Batter
Roasted Veggies
Other Ingredients
Course Lunch
Cuisine Mexican
Keyword crepe-adillas
Servings
Ingredients
Crepe Batter
Roasted Veggies
Other Ingredients
Votes: 1
Rating: 5
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Instructions
Crepe Batter
  1. Place all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand. Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
Roasted Veggies/Cheese
  1. Preheat oven to 450 F.
  2. Combine all vegetables in a large bowl, toss with olive oil, salt & pepper.
  3. Line 2 cookie sheets with foil, spray foil with non-stick cooking spray. Spread vegetables in a single layer over prepared cookie sheets.
  4. Place in the oven & roast for 15-20 min, or until veggies are tender & have a bit of char on them.
  5. Grate cheddar cheese.
Cooking the Crepes
  1. Whisk the crepe batter before using.
  2. Using a large nonstick skillet or crepe pan, add a small amount of butter over medium-high heat. Pour about 1/4 cup crepe batter onto skillet & form a circle with the bottom of cup or swirl it around the crepe pan so it flattens out. Cook for 30 seconds on the first side or until it firms up, then carefully flip the crepe & cook for another 15-20 seconds. Repeat until all batter is used.
Assemble/Grilling
  1. Spoon 2 Tablespoons of cottage cheese over one half of each crepe; top with 2-3 tablespoons of roasted vegetables & sprinkle with some grated cheddar cheese. Fold the crepe in half then again in half creating a triangle.
  2. Heat a small amount of butter on the griddle, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
Recipe Notes

• For a heartier crepe-adilla, add some cooked, shredded chicken or pulled pork.
• Serve with a zesty tomato sauce if you wish.

Roasted Vegetable & Smoked Cheddar Pizza

Summer equates to fresh produce so why not make the most of it in a vegetable pizza? When it comes to veggies the key word here is ‘ROASTED’. The veggies go in the oven with a little oil, herbs & spices until they start to brown up which brings out a little caramelization of their natural flavors and transforms them into little nuggets of vegetable GOLD.  

Roasting vegetables brings out a depth of flavor with a hint of sweetness that lets the vegetables shine through in a truly magical way. Any combination of your favorite vegetables will work, so there is a lot of flexibility here.

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 Roasted Vegetable & Smoked Cheddar Pizza
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Course Main Dish
Cuisine American
Keyword roasted vegetable pizza
Servings
NAAN PIZZAS
Ingredients
Roasted Vegetables
Herb Sauce
Pizza Crust/Cheese
Course Main Dish
Cuisine American
Keyword roasted vegetable pizza
Servings
NAAN PIZZAS
Ingredients
Roasted Vegetables
Herb Sauce
Pizza Crust/Cheese
Votes: 1
Rating: 5
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Instructions
Roasted Vegetables
  1. Preheat oven to 400 F.
  2. In a large bowl, TOSS all roasted vegetable ingredients, combing well. Spread veggies onto a parchment lined baking sheet & roast for 20 minutes, stirring once half way through baking.
Herb Sauce
  1. In a saucepan, combine all sauce ingredients. Heat & stir over medium heat until cream cheese is melted & sauce becomes thick & creamy. Grate smoked cheddar cheese.
Assembly/Baking
  1. When vegetables are roasted, lower oven temperature to 375 F.
  2. Divide herb sauce evenly between the 4 Naan breads & spread over each. Next, divide the roasted vegetables between the 4 pizzas. Top with grated smoked cheddar cheese.
  3. Bake pizzas for 10-15 minutes or until veggies are nicely roasted & edges are crispy. Remove from oven & serve.

BBQ Chicken Pizza Stuffed Pull-Apart Bread

CELEBRATING CANADA DAY!

Food and drink are almost as synonymous with Canada Day as the colors of red and white. More importantly this date celebrates the historical event in which Canada gained its independence from Great Britain in 1867.

On July 1st, from coast to coast, the country’s birthday is highlighted with colorful parades, concerts, carnivals, festivals and firework displays.

Although barbecues are definitely the preferred choice of food event for the occasion, I thought this pull apart bread could also fit into the celebration.

BBQ chicken stuffed bread is a wonderful fusion of flavors that combines the smoky goodness of barbecue chicken, bacon and veggies with the comfort of warm, melty cheese in a crispy, crusty bread.

Inspired by ‘stromboli’ (where filling is baked inside bread), this stuffed bread is the perfect meal for anyone who loves BBQ chicken pizza! You can eat it on its own, slice it up as a snack or make it a meal with the perfect side salad!

Mouth-watering BBQ sauce soaks into the crust as it bakes and the cheese on top gives it that WOW factor.

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 BBQ Chicken Pizza Stuffed Pull-Apart Bread
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Course Lunch
Keyword BBQ chicken pizza stuffed pull-apart bread
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Course Lunch
Keyword BBQ chicken pizza stuffed pull-apart bread
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. In a saucepan, cook bacon until slightly crisp, remove from pan to a paper towel. Crumble bacon & set aside. Sauté onion & mushroom slices in bacon drippings until just cooked. Set aside. Slice cooked chicken breast, olives & cheese.
  3. Slice into the bread, but not all the way through. You need to cut deep enough into the bread to open out the loaf and fill between the “slices, while leaving the loaf connected at the base. Make another cut lengthwise through the middle, again not cutting all the way through.
  4. Spoon (or squeeze directly out of the bottle) the barbecue sauce into each cut and spread to evenly coat the inside of the bread. Insert the chicken breast, cheese slices, onions, olives & mushrooms into each slice/wedge. Push all ingredients down into the bread really well.
  5. Sprinkle with the Italian pizza herbs; wrap loaf in foil & bake for 15 - 20 minutes, or until cheese has melted.
  6. If you like the bread to be crispy, uncover & bake again for a further 10 minutes, or until bread has turned golden & is crispy.
  7. Remove the pizza pull apart bread from the oven & serve hot.

Scallop & Zucchini Quiche

While there’s still time to enjoy summer, it’s definitely prime time for eating some satisfying summer squash.

Zucchini, also known as courgetti, belongs to the same family as pumpkin. The most widely known version is green, though golden varieties exist too, which are yellow or orange.

While zucchini is treated as a vegetable in the culinary sphere, it’s technically the fruit of the zucchini flower (which can also be consumed).

Scallops are buttery, delicious, and easily likeable. This special kind of seafood has won our hearts in the casual and fine dining setting. We continue to ask ourselves how we can enhance the flavor of this seafood treat even more. Since scallops are briny and sweet with a relatively subtle flavor profile, they’ll complement everything from crunchy sweet corn to zippy citrus salads and summer or winter squash.

They’re one of the more sustainably sourced seafood because they are typically harvested from places, they are endemic to. This means that scallops don’t feed off other marine life unnaturally and they’re not placed in areas foreign to them.

I think you will find this scallop and zucchini quiche is nice served as a hot or cold summer entrée.

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 Scallop & Zucchini Quiche
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Course Main Dish
Cuisine American
Keyword scallop & zucchini quiche
Servings
Ingredients
Cornmeal Pastry
Scallop & Zucchini Filling
Course Main Dish
Cuisine American
Keyword scallop & zucchini quiche
Servings
Ingredients
Cornmeal Pastry
Scallop & Zucchini Filling
Votes: 1
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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 fingertips, cut in 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.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. In a saucepan, fry bacon until cooked but not real crisp. Remove bacon & place on paper towel to drain. In the same saucepan, sauté onions, zucchini mushrooms & garlic in remaining bacon drippings until tender but not over cooked. Add scallops during the last few minutes of sautéing. Remove from pan & combine with bacon; cool slightly.
  2. Preheat oven to 350 F.
  3. Grate cheese. Whisk together eggs, milk, Old Bay seasoning, salt & pepper. Halve the cherry tomatoes.
  4. Roll out pastry to fit a 9-inche quiche pan. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans (or rice) & paper. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
  5. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
  6. Bake for about 45 minutes or until set.