Tuesday, June 22, 2010
OK, I lied. I didn't really make anything for dinner last night, but we were having leftovers from our fabulous Father's Day Feast.
After I found this recipe for Goat Cheese Pudding, I just had to host even though I knew Mom probably would hate everything that crossed her plate. Which is why she cooks on Mother's Day. Trust me, it's really the best gift we could give her.
Actually, I think she might have liked the Harissa Chicken with Green-Chile-and-Tomato Salad that is shown above, even though the weather was too crappy for me to grill the chicken, and we all know how much Mom prefers a little charcoal on her meat.
I made this the right way a couple of weeks ago when we had some friends over, and although it was more flavorful on the grill, cooking it in the oven at 375 degrees for 20 minutes definitely kept it more moist. I suppose it's always good to have options!
Monday, June 21, 2010
Monday, June 14, 2010
If you read my post about her Barbecue Ribs, you know I'm no fan of the microwave, so I'll just use that as my excuse for never making this staple of hers. But when and if I make her Asian fish recipe, I can guarantee you I'll be using the oven instead of the microwave -- thereby ruining her recipe. Sigh. But until I ruin it, here's her method.
Place fish in a microwave-safe dish. Drizzle sesame oil and soy sauce on top. Sprinkle ginger and leeks over fish. Cook in microwave for 2-3 minutes. Check, stir and continue cooking until done, about 2-3 more minutes.
(This dish is great with shitake mushrooms, too. Just slice them up and add them with the ginger and green onions in the beginning.)
Thursday, June 3, 2010
I'm always wary about putting something as beautiful as the above quiche in the oven, because I know it's simply not going to look as good when I take it out. The crust never stays quite fluted enough, and the brown is never quite perfectly even enough.
Although once upon a time I used "The Ananda Cookbook" I permanently borrowed from Mom to make the vegetarian foods that fill its pages, those days are gone and now it folds directly to the quiche recipes that I have adapted into omnivore dishes. Honestly, the Mushroom-Spinach Quiche that I base the following recipe on is good ... but it's so much better with bacon in it!
Actually, I think my first adaptation of the recipe was with leftover Easter ham, which was probably why Bryan was mad I wasn't making a ham this year. But bacon does the trick as well.
Single pie crust
6 strips bacon, chopped
1 c. yellow onion, chopped
1 clove garlic, minced
10 oz. frozen spinach, thawed and squeezed dry with cheesecloth
1-3/4 c. heavy whipping cream or half-and-half*
1-1/2 c. grated Swiss cheese (or gruyere)
1/4 t. nutmeg
1/4 t. cayenne
1/2 t. salt
1/2 t. pepper
3 T. freshly grated Parmesan cheese
Paprika for garnish
Preheat the oven to 375 degrees and prepare pie crust, which means, if you're using a store-bought crust, remove it from the fridge so it has some time to come to room temperature, then set it in a pie pan and make it look pretty.
Cook the bacon in a skillet until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels and set aside.
Cook onion in bacon grease until soft, about 4 minutes, then add garlic and cook for about 1 minute. Add spinach and stir until it's heated, about 4 minutes.
Meanwhile, lightly beat the eggs in a medium-sized bowl, then add the cream or half-and-half (*I actually used fat-free half-and-half, which as far as I'm concerned is the most fabulous invention ever), Swiss cheese and spices. Add the spinach mixture and bacon, stir well, then pour gently into the pie crust.
Sprinkle the Parmesan and paprika evenly over the quiche, then bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
To use ham instead, you can use 4 T. butter to saute the onions in, then add about 1 c. of chopped ham to the egg and cream mixture in the end.
If you'd like to make Mushroom-Spinach Quiche, instead of bacon and a yellow onion, you'll want to start by sauteing in 4 T. butter the garlic along with 5 chopped green onions and 3/4 lb. sliced mushrooms for about 5 minutes before adding the spinach.
And you can even make Mushroom-Spinach-Bacon Quiche: Use 4 strips bacon, and substitute the yellow onion with 5 green onions.