Quiche

I just can't say enough good things about quiche. Easy to make and either humble or gourmet; it is a 'fill any niche' dish. I like it hot. I like it cold. Have it for breakfast. Have it for dinner. If you can make a pie crust (or buy one if you can't), then you can make quiche. If you want to make your own crust but aren't sure how, see my Pie Crust 101 post.

One of the things that I really like about quiche is that it is something of a blank slate. There are plenty of filling flavor variations available. Pick and choose your favorite ingredients and make your own personalized quiche. The quiche pictured has broccoli, onions, and ham along with a mixture of cheddar and Gruyere cheeses.

Quiche

1 pastry crust

3 beaten eggs
1 1/2 cups milk (preferably 2% or whole)
1/4 tsp salt

1 1/2 cups of your favorite grated cheese (see below)
1 TBS flour

1 cup of you favorite cooked fillings (see below)


Since you want to add the filling to a hot crust, prepare the filling before baking the crust.

Mix eggs, milk, and salt (the small amount of salt is plenty here since the cheese is quite salty). Grate the 1 1/2 cups of cheese and toss with the 1 TBS flour. Prepare your chosen fillings. All fillings should be cooked and drained/squeezed dry if necessary; you don't want to end up with a watery quiche. If you choose broccoli, for instance, cook and then squeeze the excess water out of it with your hands. Stir milk mixture, cheese, and fillings together. Set aside.

Line a 9" pie shell with pastry dough. Do not prick crust. Line shell with a double layer of foil and bake at 450 degrees F for 5 minutes. Remove foil liner and bake another 5-8 minutes, or until pie crust is nearly done.

Reduce heat in oven to 325 degrees F. Pour filling into the pie shell and bake for approximately 55 minutes or until a knife inserted in the center comes out clean. Be sure to wait at least 10 minutes before serving or the filling will not hold together very well.

Possible Filling Options:

• onions, mushrooms, asparagus, broccoli, spinach, leeks, scallions
  
• bacon, pancetta, prosciutto, ham, chicken, crab

Possible Cheese Options:

• cheddar, Parmesan, Swiss, Gruyere, provolone, Monterey Jack
  

Pie Crust 101

Making pie crust from scratch can be frustrating. And while store bought crusts are quicker, they just don't come close to the flavor or texture of a homemade crust.

There are two key things to keep in mind when making crust: 1) make sure you use cold ingredients, and 2) don't over work the dough. I used to make pie crust by hand, but even though I knew how to make pie crust, I always had trouble! Somehow, I could never work the water in by hand without over mixing it. However, once I started using my food processor, I haven't had a lick of trouble since! It mixes quickly and easily so you always end up with a perfectly flaky crust. Check out this picture! This is a cross section view of a cinnamon sugar pinwheel made from crust. Look at all the air pockets in that crust! Delicious.

Check out the video I made showing how easy it is to make pie crust with a food processor.

Basic Pie Crust

2 cups flour
1 tsp salt
2/3 cup chilled shortening
7-8 TBS ice cold water

Mix flour and salt. Cut in shortening until mixture resembles coarse crumbs with pea sized chunks of shortening remaining. Add 7 tablespoons of water and process until just comes together. Add another tablespoon of water if necessary. Wrap in plastic wrap and chill at least 30 minutes before rolling.

While there are all kinds of variations on pie crust, adding vinegar, sugar, using different types of fats, etc., any rolled pie crust will be made in a similar fashion.

Gotta love that unflattering starting frame in the video!! Yes sir, that's a beaut.

Best Ever Pancakes

Plain old pancakes are fine, but this recipe takes a simple breakfast component to a whole new level. They're hearty and have a great flavor all their own. When you add syrup, they are breakfast redefined. I really like them with fresh blueberries in the batter. Or, you could chop up peeled apples into the batter and make a cider sauce to go over the top (just add cornstarch, heat to thicken, and, voila!). I also like the convenience of a having a mix on hand. But you can't buy pancake mix like this! You have to make your own. I think it is so worth it. I have to buy the powdered eggs especially for this recipe (from Barry Farms, see link on sidebar), but I like the fact that when I go to mix them up, all I have to add is water and oil. And the mix makes a great gift. People love receiving something so easy and yummy! I have also included the original recipe for these pancakes in case you don't want to make the mix but want to taste a great pancake. Do note that I made some changes to the recipe when I made up the mix version. Oh, and you can also use this recipe to make waffles.

Best Ever Pancake Mix

4 cups all purpose flour
3 cups whole wheat flour
3/4 cup sugar
1/4 cup (scant) baking powder
1 TBS + 1/2 tsp baking soda
2 TBS + 1 tsp ground cinnamon
1 TBS + 1/2 tsp ground nutmeg
1 3/4 tsp salt
1 3/4 cup buttermilk powder
10 TBS dried, whole eggs

Sift all ingredients together. Makes approximately 10 cups of dry mix. There are so many ways to package the mix for a gift, but I like simplicity. A computer printed label adds a sharp touch. To make pancakes, simply add 3/4 cup water and 4 tsp vegetable oil to every cup of mix used. One cup of mix makes about 4 - 5" round pancakes (ladled out with a 1/3 cup measure). See tips below on cooking great pancakes.

Best Ever Pancakes

1/2 cup all purpose flour
1/2 cup whole wheat flour
1 TBS sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup buttermilk
1 large egg
2 TBS vegetable oil

Mix dry ingredients and wet ingredients separately. Add wet to dry and mix only until incorporated.

PANCAKE COOKING TIPS: I think the single most important factor in cooking great pancakes is pan temperature. Pancakes cook best at a fairly low temperature. This can be challenging for those of us that tend toward wanting to nuke everything on high (I have the same issues when cooking grilled cheese). While every stove is different, somewhere between medium-low and medium is probably a good bet. You only want it warm enough that the pancakes still brown nicely, but cook slowly and evenly.

The other thing that I think a lot of people do is use too much fat in the pan. I watched a cooking show once where the host used 1 TBS of oil per pancake in the pan. If you like fried pancakes, that would be great (in that case you would want to use a higher temperature). But if you want a nice soft, fluffy cake, all you need is a non-stick skillet and a teeny, tiny amount of butter. I put a tiny dollop in the pan (maybe 1/4 tsp) before making the first pancake, let it melt, and then wipe the pan down with a paper towel. I never grease again.

Patience is the key for making perfect pancakes. Leave them alone until the edges get dried looking and the bubbles start to "set" (meaning that when a bubble breaks, the hole does not collapse immediately). Stick your spatula under the pancake to check the browning. If all looks good, give it a flip. If you have trouble with your pancakes falling apart when you flip, chances are you are trying to flip too early.

If making a bunch of pancakes and want to keep them warm to serve all at once, stash the finished ones in a oven set to the lowest temperature possible.

Lemon Sorbet

I have adjusted this recipe from how I first posted it. I decided that it was just too tart. I changed the amount of lemon juice from 1 1/2 cups to 1 cup and like it so, so much better. In fact, I pretty much have kept a container of this stuff in the freezer continuously since I first posted it!

I am always looking for ways to fool myself into thinking I am eating ice cream, but when you have something as good as this, you just don't have to pretend. And while it is still sweet, cold, and smooth, it has no fat. And the taste is so clean and tart. Sorbet is often granular and icy, but this will never be a problem when you add just a tiny bit of guar gum.

I used to snub my nose at guar gum; I thought it was some kind of artificial additive. Well, after finally doing a bit of research, I realized that it is all natural.. no more bizarre than say coffee or nutmeg. Guar gum comes from - imagine that - the guar plant. It grows in Pakistan and India and the beans are harvested and ground up into the product you purchase at the store. Guar gum has some very special properties: it has eight times the thickening power of corn starch and is a great emulsifier (I use it in my vinegarettes). It also helps to retard the growth of ice crystals in ice creams, sorbets, and the like. It has no flavor and makes such a difference in the texture. The only warning is to not use more than the recommended amount. If too much is used it can give things a very odd, slimy texture.

Lemon Sorbet

2 cups sugar
2 cups water
1 cup fresh lemon juice
1 TBS grated lemon zest
1/8 tsp guar gum (optional)

Zest and then juice the lemons. Heat the sugar and water together until the sugar is completely dissolved. Cool completely. Add juice and zest and chill in the refrigerator completely. Freeze in an ice cream machine following the manufacturer's instructions. Let process/freeze until it becomes thick and creamy. If in doubt, give it another couple of minutes. Sorbet melts very quickly, especially at this point, so have your freezer container ready. Scoop sorbet into container, put a lid on and let sorbet "ripen" in the freezer. This allows it to firm up so that it won't melt so quickly when it is served. I would give it at least 4 hours before serving.

This sorbet is very tart, if you want it a little less so, simply use less lemon juice. I would add 1 cup of the lemon juice and then start tasting as I add the rest to make sure it ends up the way you want. To get 1 1/2 cups of juice takes about 8-10 medium lemons. I use the cheaper lemons that come in a bag. I can get a bag of 10 lemons for less than $3.00.

This is also a great time to take advantage of all those lemons. Because I don't always have lemons on hand when I need zest, I try to keep dried lemon zest in the cupboard. When I make this recipe, I zest all of the lemons and spread the zest I don't need out on a piece of parchment on the counter to dry. When it is completely dry, store in an air tight container. Use as you would fresh lemon zest.

Nana's Raisin Cake

I love old recipes. When I'm out antiquing, I often buy vintage cookbooks. So many of the recipes sound so good and down home that I'm sure they never were supposed to be forgotten. Then again, some are better left in the dust. The last vintage cookbook I found, The Lily Wallace New American Cookbook (circa 1943), had recipes for brains a la king and toast water. I think I can pass on those. But, I digress.

As I was saying, I love old recipes, and the ones that have been passed down within the family are the best. This is a cake my grandmother, Nana, made. I'm not sure of its origin. Perhaps a friend gave it to her... perhaps she clipped it from the paper. It is an unusual recipe in that there are no eggs and very little shortening, so I think it is probably a remnant from war time rationing. Nonetheless, it's a good recipe.

This "cake", while sweet, is almost more like a quick bread in its texture. I like to let it cool and turn it out on a board and slice it into nice squares with a serrated knife. But that's just me. It tastes just the same leaving it in the pan and slicing out one piece at a time!

Nana's Raisin Cake

Boil together for five minutes and then cool:
2 cups sugar
2 cups water
3 TBS shortening
2 cups raisins

Stir together:
3 cups flour
1 1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg

Preheat oven to 350 degrees F. Grease a 9x13 cake pan. Boil raisin mixture and let cool. Stir together dry ingredients in a large bowl. Add liquid to dry and stir to mix. Be careful not to over mix. Pour into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Let cool completely.

Fresh Creamed Corn

While this dish is absolutely at its best in the summer when you can make it with freshly cut from the cob corn, it's pretty darn good with frozen corn too. When you make it with the fresh corn, be sure not to cook it much after adding the cream; the best part is its fresh, crispy texture. I don't usually have fresh red bell peppers on hand, so when they are plentiful from the garden or on sale at the market, I simply cut them up and freeze them loosely tossed on a parchment lined sheet. Once they're frozen, I break them apart and transfer them to a zip top bag. It's by far the best way to keep peppers on hand.

If you really want to make a creamed corn that wows your socks off, add a teaspoon of cumin before serving. I'm not sure what it is about the combination of cumin and corn, but it is for sure a match made in heaven. The picture shown here is the cumin variety, which causes the sauce to have a slightly darker color. When you don't add the cumin, the cream has a nice pinkish hue from the red peppers; very pretty!

Fresh Creamed Corn
Yield: 2 cups

2 cups fresh or frozen corn kernels
1 TBS butter
1/4 cup diced onion or shallot
1/4 cup diced red bell pepper
1 TBS sugar
1/2 tsp salt
dash pepper
1/3 cup light cream (like half-and-half)

Saute onion in butter in a sauce pan until translucent. Add pepper, saute 1 minute.

If using freshly cut corn from the cob: Add fresh corn and remainder of ingredients. Stir thoroughly. Cook only until heated through, 2-3 minutes.

If using frozen corn from a bag: Add frozen corn and remaining ingredients to pan. Stir to mix. Bring to a boil, reduce heat and simmer covered for 6-10 minutes.

Curry Cashews

I grew up in the outskirts of Seattle and most of my immediate family still lives there. A handful of years ago, my brother took me to the 74th Street Alehouse and ordered their curried cashews for us. Well, I was immediately hooked! Unfortunately, I only make it to Seattle once, maybe twice, a year. I have to be able to eat these things more often than that! I've been making these little bad boys ever since. They are addictive, though. Don't say I never warned you!

Just a word about the curry powder... since curry is simply a spice blend and can have lots of variations, make sure you use a curry powder you like. I have, occasionally, made these things with an untried curry powder and had to throw them away. I now just stick with the McCormick brand and like them very well.

Curry Cashews
Yield: About 2 1/2 cups

1 approx 10 oz can roasted, salted cashews
2 tsp butter
1 1/2 tsp curry powder
1/8 tsp garlic powder
1/8 tsp onion powder
dash ground cayenne pepper

Put together spices in a small bowl and have at the ready. In a large skillet over medium heat, melt butter and add cashews. Stir occasionally, toasting them but being careful not to burn them. Toast for 3-5 minutes or until nicely browned and heated through. Remove from heat. Add spice mixture and stir to coat. You don't want to cook the curry powder, just heat it up with the residual heat from the cashews. Lay a double layer of paper towels on the counter and spread cashews out to cool. Be sure to only have them one layer thick so that they crisp up when cool.

If not using immediately, store only once completely cooled in an airtight container. I store them in a glass canning jar. The curry smell is very strong and a plastic container will hold the smell for some time after they are gone.

As for the cashews, you can use whole or pieces equally well here. I typically will use the whole ones if I am making this as an appetizer for company but will use pieces if it's just for myself. Do note that the salt content varies widely from brand to brand. I suggest tasting the cashews before you begin, if they are not salty enough for you, add a pinch to the spice mixture. Any seasoning you add needs to be added when the cashews are hot. Also, if you want your cashews a little spicier, just add more cayenne.