1.26.2014

Kale Quiche


Quiche Lorraine receives a much needed facelift with the substitution of hearty curly kale leaves for the classic wilted spinach. The remaining ingredients stayed true to the original with a sinfully buttery crust, sweet caramelized onions, crispy crimini mushrooms, and salty parmesan cheese. The combination is beyond delicious.


This recipe can also be seen on: Food52


Kale Quiche
Yield: 6 Servings

Ingredients:
1 recipe Quiche Crust (below)
2 tbsp butter
1/2 white onion, sliced
5 crimini mushrooms, thinly sliced
5 leaves curly kale, thinly sliced
6 large eggs
1/3 cup parmesan, grated
1/3 cup heavy cream
1 tsp kosher salt
1 tsp cracked black pepper

Directions:
Preheat your oven to 375 degrees.

Cut the dough into sixths. On a lightly floured surface, roll each dough into a 7" diameter circle. With 1 tablespoon of the butter, lightly butter the inside of each dish, then carefully lay the dough over the top and tuck it into the corners. Cut off any excess.

Next, place the dishes onto baking sheets and fill them with pie weights. Place them in the oven for 15 minutes to par-bake. Remove them and allow them to cool. 

Meanwhile in a medium-size saute pan over medium heat, melt 1 tbsp butter. Add the sliced onion and allow it to saute for 5 minutes. Next, add the sliced mushrooms along with a dash of kosher salt and black pepper, and allow them to saute for an additional 5 minutes, while tossing them frequently. Finally, add the sliced leaves of kale and allow them to wilt into the mixture for 2 minutes. Remove the pan from the heat and set it aside.

Spoon the mushroom-onion-kale mixture evenly into the six par-baked quiche shells. In a large measuring cup, add the eggs, parmesan, heavy cream, as well as the kosher salt and black pepper. Whisk the mixture until it's well combined.

Carefully pour 1/6 of this mixture into each quiche shell. Place the filled quiche back into the oven for 30-45 minutes, or until it no longer jiggles. 

Quiche Crust

Ingredients:
2 1/2 cups flour
1 tsp kosher salt
1 tsp sugar
2 sticks butter, unsalted
8 tbsp iced water

Directions:
In a food processor, add the flour, salt, and sugar. Pulse it a few times to ensure that the dry ingredients are well mixed.

Cube the cold butter, and add the cubes to the food processor along with the dry ingredients. Pulse the food processor eight times. Then one tablespoon at a time, add the iced water through the feeding tube, pulsing the food processor once between each addition.

Take the dough out of the food processor and form it into a disc. Refrigerate it for at least 30 minutes, or for up to a week.

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1.12.2014

Brownie Tart


Ina Garten said it best, brownies are the low-cut shirt of the culinary world. And it shouldn't come as a surprise that my sweet-toothed beau is a huge fan of this beautiful brownie tart that I created.

I've found that the best brownies are made with butter, rather than oil. And using good cocoa powder matters, I prefer Ghirardelli. The best part about this particular batter is that it can sit in the refrigerator for a few days (a recipe with days of enjoyment... that sounds pretty great if you ask me.)




Brownie Tart
Servings: 4 Tarts

Ingredients:
1 stick butter, melted
2 eggs
1 tsp vanilla
1 cup sugar
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp baking powder
1/2 tsp sea salt

1 quart strawberries
1 tbsp sugar

1 tbsp powdered sugar, for dusting

Directions:
Preheat your oven to 350 degrees. Butter the inside of 4 creme brulee dishes (1" high, 5" diameter) or one large tart pan. 

In a small bowl, place the sugar, cocoa powder, flour, baking powder, and sea salt. Mix them together with a whisk. In a large bowl, add the melted butter, eggs, and vanilla. Whisk them together. Slowly add the dry ingredients to the wet ingredients, be careful not to over-mix them. Add the batter to the dishes, be careful to only fill them a little more than half way. Place the dishes onto a baking sheet, then put the sheet pan into the oven for 30 minutes.

Meanwhile, slice the strawberries and add them to a bowl along with the sugar. Allow them to macerate while the tarts are in the oven. Finally, top the beautiful warm tarts with the strawberries and a sprinkle of powdered sugar. Enjoy!

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1.06.2014

Fennel Vichyssoise


It has been bitter cold in the Northeast, we woke up Friday morning to almost a foot of snow! As a result, my Syracusian instincts kicked in and I absolutely had to make soup this weekend. Deciding which soup to make was a tough choice. Shrimp bisque is one of my personal favorites, but Alex hates seafood. Or I could have made tomato soup, but tomatoes aren't in season. Then it struck me... potato leek! 
The fancy term for potato leek soup is vichyssoise, but I thought I would make it even fancier by substituting fennel for leeks. I discovered the beauty of fennel a few years ago, I had only ever had it raw, and frankly it tasted like crunchy licorice. As with all vegetables I began a mission to make it delicious, and roasting it did the trick. When roasted, fennel becomes sweet and tender, with only a mild anise flavor. When added to roasted potatoes, caramelized onions, and freshly snipped chives... it will quickly become your new favorite soup.

Fennel Vichyssoise
Yield: 8 Servings

Ingredients:
1 fennel bulb
4 Yukon Gold potatoes
1 yellow onion, diced
1 garlic clove, minced
4 cups chicken stock
3/4 cup heavy cream
2 tbsp olive oil
2 tbsp butter
1 tsp kosher salt
1 tsp ground black pepper

Directions:
Preheat your oven to 350 degrees. Start by cutting the potatoes into eighths and place them onto a baking sheet. Cut the stalks off of the fennel, then cut the bulb in half, rinse the interior, then lay the bulb down horizontally and cut the root end off, finally chop the bulb halves into eight pieces. Place the fennel onto the baking sheet along with the potatoes. Drizzle them with the olive oil and sprinkle them with the salt and pepper. Place the baking sheet into the oven for 30 minutes.

In a large pot over medium heat, melt the butter then add the diced yellow onion and the minced garlic. Allow them to cook for 5-7 minutes, stirring frequently. Add the chicken stock to the onion/garlic mixture and bring it to a simmer (this should take about 10 minutes). Once it's simmering, add the roasted potatoes and fennel, and continue to simmer it for another 10 minutes. Next, turn off the heat and puree the mixture, either with an immersion blender, or in a food processor/blender. Finally, stir in the cream and taste it for seasoning (add salt/pepper as necessary).


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