Quiche seems like a springtime dish, but the truth is its an ‘any season’ dish in my opinion. This version skips the pastry and is built on a crispy, grated, potato hash brown crust.
Hash browns can always be counted on to add heartiness and can be made several different ways, incorporating a variety of ingredients, including leftovers or whatever happens to be on hand in the fridge. Although hash browns are credited as being from the USA, there are similar dishes elsewhere that likely contributed towards the hash browns of today, and should be mentioned:
- Rösti of Switzerland – like a potato pancake
- Latkes of the Jewish folks – also like a potato pancake, but with eggs
- Tortilla de papas (or patatas) of Spain – like an omelet
The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. The bottom crust was originally made from bread dough, but that has long since evolved into numerous other ideas such as puff pastry or hash brown crusts.
Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.
The specialty quiche from Lorraine features gruyere cheese, onion, bacon as its primary flavors. The nice thing is, quiche is something that anyone can make and can be served as an entrée, for lunch, breakfast, or an evening snack.
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Quiche Lorraine w/ Hash Brown Crust
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Instructions
Potato Crust
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Thaw & pat dry shredded hashbrowns on paper towels. Lightly toss with remaining crust ingredients. Press into the bottom & up the sides of a 9" quiche pan. Bake until golden brown around the edges, about 30 minutes. Reduce heat to 350 F.
Filling
In a skillet, cook bacon until crisp, 5-6 minutes; transfer to a paper towel lined plate & allow to cool.
Wipe out skillet & heat oil. Add leeks & garlic; cook covered , stirring occasionally, for 6 minutes or until tender.
In a bowl, whisk together eggs, sour cream, heavy cream & smoked paprika. Stir in bacon, leeks & cheese. Spoon mixture into hashbrown crust. Slightly press sliced tomatoes , cut side up, into quiche. Sprinkle with 1/4 tsp each salt & pepper.
Bake until set & golden brown about 20-25 minutes. Let rest for at least 10 minutes before serving.
Recipe Notes
- To cut out a few calories, I use a low fat milk instead of the heavy cream. It just requires a little longer cooking time but still tastes great.
All onions are not created equal so using the best onion for the job can really add a depth of flavor to your meals.
Onions are the workhorses of the kitchen and the foundation of so many billions of dishes across the globe that we forget how lovely and delicious they are all by themselves.
For most of the year, you’ll find red storage onions at the supermarket, which are pungent and spicy. In the summer months, you’ll often find fresh red onions, which are much milder, and lack a bit of the ‘onion-y’ flavor you’ll find in their yellow and white cousins.
The main difference between red onion and white onion is that red onions are a little spicy in taste while the white are comparatively sweeter and less mild.
It is a well-known fact that almost all dishes feel and taste incomplete without the presence of onion in them. Stuffed onions are an impressive side dish and a perfect complement to any main dish.
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Creamy Roasted Red Onions
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Instructions
Onions
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Peel onions, trim the root ends so they will sit upright & cut about 1/2-inch from tops. Rub onions with olive oil & season with salt. Bake for 50 minutes. Remove from oven & allow to cool slightly.
Gently remove the centers leaving a shell of about 2-3 layers. Return a slice of the center to form a bottom. Coarsely chop onion centers.
Filling
In a bowl, combine cream cheese, sour cream, salt, herbs de Provence, garlic powder, minced garlic & chopped onions. Spoon filling into onion shells.
Topping
In a small bowl, combine Panko, butter, cooked bacon & parsley. Spoon carefully over onions.
Bake for 30 minutes or until filling is heated through & bread crumbs start to brown. Serve immediately.
As the days get shorter, darker and colder in the winter, many turn to food as a source of internal warmth and comfort. Besides being essential for life, food brings people together and generally just makes us feel good. This is especially true during the chilly winter months we get here in Canada, where tasty comfort food is more than welcome.
In 1966 when the term ‘comfort food’ was first used, one would turn to foods that were prepared in a traditional way and reminds the person of their childhood, home, family and friends.
Commonly eaten in the Canadian prairie provinces, perogies, pierogi, perogy – (however you spell it) are a delicious filled dumpling with origins from Central and Eastern Europe. They can be stuffed with potato, cheese, bacon, and more, and they taste absolutely perfect with their typical sour cream topping. There’s also a giant perogy statue in Glendon, Alberta, showing you exactly how important the food is viewed in Canada.
The ultimate in comfort, peasant food or gourmet cuisine, as a main event or side, perogies can do no wrong.
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Potato, Mushroom & Caramelized Onion Perogies
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Instructions
Perogy Dough
In a bowl, beat egg, soft butter & sour cream together. Add flour & salt, combining until smooth. Scrape dough out of bowl onto a lightly floured work surface & knead dough for 5 - 8 minutes. Wrap dough in plastic wrap & refrigerate until ready to use.
Filling
Chop onions. Melt 2 Tbsp butter in a large skillet & sauté onions until caramelized. Remove from skillet & set aside.
In the same skillet, melt another 2 Tbsp butter & add the chopped mushrooms. Salt & pepper the mushrooms & sauté until they are tender & all the liquid excluded by the mushrooms has evaporated, 5 minutes. Remove from heat.
While you are cooking the onions & mushrooms, peel & quarter the potatoes & place in a small pot. Cover with cold water, bring to a boil, then lower heat & simmer until soft enough to mash, 15-20 minutes. Drain & place in a large mixing bowl.
Mash & whip potatoes with grated cheddar cheese until smooth & fluffy. Fold in the cooked mushrooms & caramelized onions until well blended. Salt & pepper to taste.
Assembly
Remove perogy dough from refrigerator & cut into 24 equal pieces. Roll each piece into about a 3-inch round. Place a heaping Tbsp of filling in the middle of pierogi. Dip your finger in a bowl of water & run it along the edge of the dough. Fold perogy in half, carefully pinching together edges to seal it completely.
Cook & Serve
Bring a large pot of salted water to a boil. Carefully drop perogies in & boil until all the perogies float to the surface & dough becomes somewhat translucent, about 3-5 minutes. Remove perogies with a slotted spoon, making sure to let as much of the excess water drip off as possible.
In a large skillet, heat a Tbsp of butter. Place drained pierogis in skillet. Do not over-crowd so that they can all lightly brown on both sides.
If you wish , you can make a few extra onions & mushrooms for a garnish. Serve with either sour cream or Ranch dressing.
Recipe Notes
- When making the pierogis, nothing wrong with rolling out all the dough at the same time & cutting your circles with a cookie cutter. I just personally like dividing the dough so I don't have to do any re-rolling with the scraps. Just personal preference.
If you haven’t had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired of it. This recipe takes the classic chili con carne and turns it into a quiche which makes an ideal winter meal, right?
Cornmeal crust is the perfect foil for meaty and cheesy savory pies. Not only is the rustic texture and flavor of cornmeal pastry a nice change, but it also helps if you have something that is super juicy to avoid soggy bottom pies.
If you like quiche and cornbread, you’ll love this. The cornmeal crust gives a sort of cornbread feel while maintaining the flaky composure that any great crust should have. This is one of my favorite crusts to use for savory pies, tarts and galettes.
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Chili Cheese Quiche
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Instructions
Cornmeal Pastry
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.
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
In a large skillet, sauté beef, onion & garlic until meat is cooked & any liquid has evaporated. Stir in spices, corn, tomato sauce, beans. Remove from heat & allow to cool slightly. Grate cheese.
Eggs/Milk
Whisk together eggs, milk & seasoning.
Assembly
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Roll out pastry to fit a 9-inche quiche pan. Place filling mixture in crust; sprinkle with cheese then pour milk mixture over the cheese.
Bake for about 45 minutes or until set. Top with more grated cheese if you wish.
Let’s face it: we live in a world of portable food. Much like with many heritage recipes, there’s room for debate about how to make a proper hand pie. Historically, hand pies were primarily created with reconstituted dried fruit–apples, peaches–since fresh fruit often is too wet to be supported by the delicate pastry. Today, a blend of dried and fresh fruit (or a generous amount of thickener) yields a nicely balanced mixture of flavors and texture.
Hand pies are very often deep fried, but can be skillet fried (preferably in cast iron) or baked for those who are wanting something more health conscious. The dough is typically an adapted form of biscuit dough instead of traditional pie crust, which is better able to withstand the frying process without splitting or leaking filling.
Persimmons are typically in season from September to December. As soon as I see them at the grocery store, I just can’t resist making them into something special. Using my favorite cornmeal pastry gives them a bit of an interesting crunch and balances out the sweet persimmon filling.
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Persimmon Lemon Hand Pies
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Instructions
Cornmeal Pastry
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 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 cold water, 1 tsp at a time. Do not overwork dough.
Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. This dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Persimmon Filling
In a skillet, melt butter & sprinkle sugar evenly over it. Add peeled, sliced persimmons & sauté until liquid is bubbling & lightly golden. Reduce heat & continue cooking until persimmons are tender (if you wish, thicken any juices with cornstarch). Add 5-spice & salt. At this point you can either mash persimmons to make a filling or you can puree them in a food processor,
Assembly/Baking
Prepare egg wash. Remove pastry from fridge & roll out to 1/8-inch thickness. Using a 3-inch cookie cutter, cut into 18 rounds. On each round place a heaping teaspoon of persimmon filling. Fold in half & seal with your fingertips. Place the mini hand pies on a parchment lined baking sheet & keep in the fridge or freezer while you continue to make the rest of the pastries.
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Brush egg was all over the pastry crusts. Bake for about 12 minutes or until crust is golden brown. Remove from oven & place pastries on a wire rack to cool.
Lemon Glaze
Grate lemon to make lemon zest for top of pastries. In a small dish combine powdered sugar with enough fresh lemon juice to make a runny glaze. Dip pastry tops in glaze then sprinkle with lemon zest & silver dragees.
Nestled on the border of France and Germany is a little area known as the Alsatian (All-Say-Shun) region. There, cultures have collided, blended, and meshed to create some of the most unique culinary experiences. One such specialty is the Flammekueche, also known as the Alsatian Pizza, or Tarte Flambée. A combination of baked flat dough topped with fresh cheese known as fromage blanc, bacon, and onions. All of this is baked to a crisp perfection.
The most underrated and underused topping in every pizzeria is the onion. The flavor potential of this glorious root can be either bold or a sublime succulent whisper, but it is usually taken for granted.
Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is pure and uncomplicated. Typically made on a piece of thin, rolled-out bread dough, it has only three or four other main ingredients: the sour cream, cheese, onion and the bacon.
But don’t let the few ingredients fool you because they’re wonderfully paired. The creamy, slightly sharp sour cream is tamed by the sweet onions and salty bacon.
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Flammekueche - Alsatian Pizza w/ Onions & Bacon
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Instructions
Pizza Crust
Cook potato, peel & mash. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in bulk, about 1 hour.
Caramelized Onions
In a large skillet, heat oil. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Remove from skillet & set aside.
Bacon / Cheese
In skillet, sauté bacon until it is halfway to crisp, 2-4 minutes. Remove bacon to drain on paper towel. Break or cut bacon into small pieces. Grate cheese.
Assembly
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On a large sheet of parchment paper, roll or press dough into 4 ovals. Transfer with paper to a baking sheet.
Add minced garlic to sour cream & spread over crust, leaving a small border. Distribute onions & bacon evenly over sour cream. Top all with grated cheese & a sprinkling of black pepper.
Bake for 15-20 minutes or until golden brown. Remove from oven & slice.
Don’t think for a moment that cabbage doesn’t belong on pizza — it definitely does. When the days grow shorter, we start to crave heartier meals. Cabbage is good … meatballs are good … cabbage/meatball pizza is double good! Here’s a new spin on the classic pizza – topping a pizza crust base with meatballs, cabbage, spices & cheese.
People have been piling ‘stuff’ on dough, and then heating it up, for thousands of years. That includes the Chinese, who some believe gave Marco Polo scallion pancakes, leading to the theory that he introduced pizza to Italy.
Others point to the ancient Greeks, who covered their flatbreads with herbs, oil, and cheese. But no matter who is responsible for pizza, there is no denying that it has serious global appeal.
Cabbage is an unsung kitchen hero. It’s actually one of the most versatile veggies in your arsenal. If you’re just reserving it for slaws and salads, it’s time to broaden your horizons and discover some of the amazingly delicious things a simple head of cabbage can do.
While the dough is pretty critical, the toppings are just as important to get right. Specific toppings will come down to personal preference.
The duo of sautéed cabbage & meatballs makes for a hearty, satisfying topping perfectly suited for crisp autumn weather.
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Pizza w/ Cabbage & Meatballs
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Instructions
Pizza Crust
Cook potato, peel & mash. In a bowl, combine yeast with lukewarm water. Allow to stand for about 3 minutes until foamy; add butter, salt, sour cream & potato & mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a warm draft free place until doubled in bulk, about 1 hour.
Cabbage
In a large pot, place thinly sliced cabbage, water, sugar & salt. Cover & simmer for a few minutes until cabbage is soft & has reduced in volume. Place cabbage in a dish. Melt butter & oil in pot then add flour & cumin to make a roux. Cook for 1-2 minutes, stirring so that there are no lumps as it thickens. Add cabbage to roux & cook for a couple of minutes. Remove from stove & stir in fresh dill & chives; set aside.
Meatballs
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In a bowl, combine all meatball ingredients & mix well. Form into 28 balls & place on foil lined baking sheet that has been lightly greased. Bake for about 10-15 minutes, until JUST cooked. do not OVERBAKE as they will bake some more when they are on the pizza.
Assembly
Line a 9 x 11-inch baking pan with parchment paper. Press out pizza dough over the bottom & up the sides of the pan. Sprinkle a bit of the smoked cheese on the crust, then place a layer of half the cabbage mixture & lightly drizzle with a small amount of tomato soup (sauce). Repeat again with cheese, cabbage & sauce. Roll cooked meatballs in remaining tomato sauce. Place meatballs, in rows on top, then sprinkle with remaining cheese.
Bake for 40 minutes or until crust is golden. Garnish with fresh dill, slice & serve.
The name ‘pound cake‘ comes from the fact that the original pound cake contained one pound each butter, sugar, eggs and flour. Originally, no leaveners were used in the cake except for the air whipped into the batter. It was only in the 1900’s that artificial leaveners like baking soda and baking powder were added to reduce the density of the cake. Other variations include the addition of flavoring extracts like vanilla and almond or dried fruits such as cranberries or currants. At times, some or all of the butter was substituted by a cooking or vegetable oil to obtain a moist cake.
One of the most popular variations is the sour cream pound cake. The butter is substituted by sour cream to moisten the cake and also get a tinge of a tangy flavor. Despite all these variations which alter the characteristics and the flavor of the cake drastically, the name pound cake is still used today.
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Raspberry Swirl Pound Cake
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Instructions
Cake
Preheat oven to 350 F. Lightly butter or line pan of choice with parchment paper. (loaf pan or a Bundt pan)).
In a bowl, cream butter & sugar with an electric mixer until pale & fluffy. Add eggs, one at a time, beating well after each addition. Add salt, vanilla & sour cream.
In a small bowl, whisk together flour & baking powder. Combine wet & dry ingredients, then beat on low for about a minute.
Transfer about 1/3 of batter to another bowl. Add raspberry preserves & beat until combined. Add 2-3 drops red gel food color if desired. To remaining batter, add lemon juice & beat until combined.
Assembly/Baking
To preferred baking pan, add a layer of white batter then alternate between pink & white batter. Use a knife to swirl the batters together but don't overdo it or you will end up without a marble effect.
Bake for 60-65 minutes or until a skewer inserted in center of cake comes out clean. If top browns too quickly, lightly cover with a piece of foil paper.
Allow cake to cool in pan for 15 minutes, then remove pan & finishing cooling on a wire rack.
Frosting
In a small bowl, beat cream cheese for about 20 seconds on medium speed. Add powdered sugar & mix to combine well. Drizzle frosting over cooled cake, slice & serve.
Recipe Notes
- My choice of baking pans were some mini Bundt pans. I thought they made a nice individual presentation.
Bread, cheese, bacon & leeks all baked together in the ultimate picnic loaf! This recipe idea derives from a Portuguese traditional stuffed bread made in the North of Portugal called ‘Bola’. This was made by the farmers wives for their husbands to take to work when they were out working the fields. It consists of bread dough enriched with ‘lard’ or butter and then put in layers in a baking tray, filled in the middle with meat leftovers like roast pork, veal, chicken or chourico (smoked pork sausage).
This kind of reminds me of Pan Bagnat, the traditional Nice ‘sandwich’, in which the top of a round loaf would be sliced off and some of the crumbs hollowed out, mixed with tuna, olives, anchovies, etc. then spooned back in and the ‘lid’ put on top. Later variations are often made with ham and cheese and sometimes peppers are added.
In September 2017, I posted a blog on Pan Bagnat. Once the flavors all meld together the taste was incredible. I thought this stuffed bread would be perfect for an outdoor summer meal or picnic.
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Baked Stuffed Picnic Loaf
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Instructions
Very lightly grease a skillet with olive oil, put in the bacon & sauté until browned. Add the chopped shallot; sauté until softened, then add the leek. Stir together and remove from the heat – you want the leeks to keep their color so don't overcook.
In a bowl, whisk sour cream, eggs, mustard & spices together. Don’t overmix: keep the mixture a little lumpy.
Preheat the oven to 375 F.
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. Place the bread on a sheet of parchment paper.
Into each slot in the bread, place a slice of potato, followed by some of the bacon, shallot and leeks.
Use the paper to lift the bread onto a baking tray. Spoon some of the sour cream/egg mixture into each slot, so that the bread absorbs as much as possible.
Finally insert the slices of cheese. Enclose the loaf fully in the baking paper and then wrap it in foil to make a tight parcel.
Put the wrapped bread into the preheated oven and bake for 30-40 minutes, then remove the tray and open the foil and parchment paper. Return to the oven until the top of the bread and its filling is golden brown. Remove and serve!
Like their Italian cousin pizza, calzones originated in Naples, Italy during the 18th century. The calzone’s original purpose was to serve as a ‘walk around pizza‘ that were not meant to be eaten with utensils. This Italian style turnover is created by folding a pizza in half. When correctly prepared, the calzone’s outer crust is baked to crispy perfection while the inside filling contains a warm, gooey blend of ricotta and mozzarella cheeses along side an assortment of hearty meats and vegetables. The crust of calzones, traditionally made with yeast, olive oil, water, flour, and salt, makes them extremely portable. Calzones, are always baked. The original calzones of Naples, were most likely much smaller than the modern calzones seen in North American restaurants today, because the pizzas created in 18th century Italy were for a single person to enjoy.
Calzones are similar to stromboli and the two are sometimes confused. Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled and folded into a cylinder. Both are pizza derivatives. They utilize the same ingredients to achieve different versions of a sealed, portable meal. Calzones are traditionally stuffed with cheese, tomatoes, and marinara. But much like the pizza, any sort of toppings can be added inside the calzone.
Today, I wanted to put a bit of a different spin on the calzone idea. I’m making a potato/leek yeast dough, filling them with chicken & mushrooms & adding a bit of pizazz to the shape. What’s old is new again!
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Chicken & Leek Calzones
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Instructions
Leeks
Rinse & slice leek. In a skillet, place oil, sliced leek, sage leaves, garlic, salt & pepper. When the garlic is fragrant & the leek is tender, turn off heat & transfer to a dish to cool.
Dough
In a small dish, combine yeast with lukewarm water; allow to stand for a few minutes until frothy. In a large bowl, combine butter, salt, sour cream, cooked, mashed potato & 1/2 of the leek mixture. Beat together well.
When yeast is ready, add it to the wet mixture. Mix in flour, one cup at a time. When dough is blended, turn onto a lightly buttered work surface. Knead dough about 10 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 1/2 hours. While dough is rising prepare filling.
Filling
In a skillet, fry bacon to a cooked but not real crisp stage. Transfer to a paper towel, reserving bacon drippings to sauté mushrooms in. When mushrooms have cooked & released most of their moisture, remove from heat.
In a bowl, combine remaining other half of cooked leek mixture, bacon, cooked chicken (or turkey), & mushrooms. Add Ranch dressing & salt to taste. Set aside.
Assembly & Baking
On a lightly greased work surface, divide risen dough into 8 balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions. On each oval, place a portion of the filling in a straight line on the middle of the dough.
Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
Line a large baking sheet with parchment paper & place the 'calzones' on it, curving them into a C shape. (Place the side with the 'strips' curving to the outside). Brush calzones lightly with egg wash; cover with plastic wrap & allow to rise for about 20 minutes.
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Bake calzones for 40 minutes until a golden brown. Serve hot or room temperature.
