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Quiche Lorraine

Posted on June 1, 2010 by amydeline

I’ve got a fridge full of leftover cheese that I don’t want to waste, including a large tub of shredded gruyere.  One of my favorite ways to use gruyere is in Quiche Lorraine. Doesn’t get much better than gruyere and bacon in a pie crust! I like to add sauteed onions, but if you’re not an onion fan, leave them out. Quiche makes a delicious breakfast, lunch, or dinner meal! It reheats nicely in the oven, making it a convenient dish to prepare ahead of time.

Today’s schedule does not include time for making a pie crust, so I’ll be using a frozen pastry shell. But, if you’re feeling sassy, go ahead and whip up your own buttery pie crust for this recipe!

Quiche Lorraine

Quiche Lorraine

Ingredients

  • 1 pie crust, homemade or frozen
  • 1 tablespoon butter
  • 8 oz. bacon, chopped
  • 1 medium onion, chopped
  • 3/4 cup gruyere cheese, shredded
  • 5 eggs
  • 1 cup half and half
  • 2 tablespoons chives, chopped
  • Salt and pepper
  • Pinch of ground nutmeg

Directions

Preheat oven to 375 degrees. If using a frozen pie crust, allow it to thaw in the fridge for 20-30 minutes before using. Line pie crust with a piece of foil.  Fill with dry beans.  Bake in oven for 15 minutes.  Remove foil and beans.  Return to oven for another 5 minutes. (You can save the dried beans to reuse as pie weights.)

In a saute pan, melt 1 tablespoon butter.  Saute the chopped bacon over medium heat until it is cooked, about 10 minutes. Using a slotted spoon, remove bacon from the pan and place it over a double layer of paper towels to remove the excess grease. Sprinkle the bacon into the pie shell. Add onions to the bacon grease remaining in the pan.  Cook onions for about 5 minutes until they are soft and slightly caramelized. Drain over a paper towel. Sprinkle the onions over the bacon.  Distribute the gruyere evenly over the bacon and onions.

In a bowl, whisk together the eggs, half and half, and seasonings.  Pour over the bacon, onions, and cheese, being careful not to overfill.

Place the pie shell on a baking sheet. Bake on the bottom rack for 35-45 minutes, until the filling has set in the middle. (You’ll know because it won’t wiggle anymore.)

Allow it to cool slightly before serving.  Serve with a side of spring greens and balsamic vinaigrette.

Quiche will keep well in the fridge for a couple days.  You can reheat it in a 200 degree oven until warm.

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How to Chop an Onion – A Photo Guide

Posted on June 1, 2010 by amydeline

Here’s a handy procedure for chopping an onion, which makes the process fast and easy. It also reduces the likelihood of painful onion tears by locking in most of the fluids during the cutting process. Keeping the root intact throughout cutting helps hold the onion together, making it easier to manage.

Start with an onion.

Cut off the non-root end of the onion.

Stand the onion on the cut side.

Cut it in half through the root.

Remove the onion peel.

Lie the onion on the flat cut side.

Make several vertical slits through the onion, being careful not to cut through the root end. Make the slits close together for a fine dice or farther apart for larger pieces.

Using your fingers to hold the sides of the onion together, carefully make one or two horizontal slits into the onion, being careful not to cut through the root.

Using your fingers to hold the onion together on the sides, cut through the onion, perpendicular to the vertical slits.

Repeat with the other onion half.

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Grilled Ribeye Steaks and Grilled Fingerling Potatoes with Gorgonzola

Posted on May 31, 2010 by amydeline

I’m not a lawyer or anything, but I’m pretty sure there is a law that mandates grilling on Memorial Day. In accordance with this purported law, we shall be grilling steaks and potatoes tonight.

Grilled Ribeye Steak with Chipotle Butter, Grilled Fingerling Potatoes with Gorgonzola, and Corn on the Cob

I chose a thick, marbled ribeye steak and fingerling potatoes.  Russet potatoes would work well, but will need more cooking time. And, remember that chipotle butter we made last week?  Throw a dollop of that on the steak!  Sprinkle a little gorgonzola on the potatoes and serve with a piece of corn on the cob!

A little guide for grilling steaks:

  • Take the steak out of the fridge about 30-45 minutes prior to grilling to allow it to come up to room temperature. Allowing the steaks to come to room temperature facilitates even cooking.
  • Meanwhile, fire up your grill. Whether using a gas or charcoal grill (my preference), get it good and hot. Charcoal should have a coat of white ash and glow red in the middle. Distribute the coals unevenly, so that one side is stacked with coals and the other side has a lower, single layer of coals.
  • Remove the grill plate and rub it with a little olive oil to prevent sticking.
  • Just prior to grilling, season your steak with a little salt and pepper. Avoid doing this until the last minute, as the salt will draw out the juices in the steak.
  • Sear the steak over high heat for a minute or two on each side. (If using a charcoal grill, sear over the stacked coals). Searing the steak over high heat seals in the juices.
  • If using a gas grill, turn the heat down to medium. If using a charcoal grill, move the steak over the lower heat, single layer of coals.
  • Allow the steak to cook for about 3-6 minutes per side, depending on the thickness of the steak and your desired doneness. Rotate the steak 45 degrees halfway through, to give it a nice quadrillage (diamond pattern).
  • You can check the steak’s doneness by feeling the steak or using a meat thermometer.  My preference is to insert a meat thermometer into the side of the steak.  (Rare: 125 degrees,  Medium Rare: 130-135 degrees, Medium: 140-145 degrees, Medium Well: 150-155 degrees, Well: 160-165 degrees)
  • Remove the steak from the grill about 5 degrees below your desired temperature, as the steak will continue cooking off the heat.
  • Cover the steak and allow it to rest for about 5 minutes before cutting or serving. Resting allows the juices to redistribute within the steak.

Using a chimney starter eliminates the need for smelly lighter fluid.

To Grill Fingerling Potatoes:

Pour a small amount of olive oil onto a large piece of foil.  Sprinkle with salt and pepper. Pierce each potato a few times with a fork. Place potatoes onto the oil.  Thoroughly wrap the potatoes in the foil.  Double wrap if necessary to seal in the oil. Grill for about 30-40 minutes, until fork tender. For larger potatoes, allow for longer grilling time.

Corn on the Cob:

Bring a pot of water to a boil. Put the shucked corn into the boiling water.  Boil for about 5-8 minutes.

And for dessert…

Bordeaux Cherry Brownie Ice Cream with Fresh Cherries

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In appreciation of Long Island weddings…

Posted on May 31, 2010 by amydeline

The morning of my friend’s wedding, my husband could not stop himself from eating two bagels; one with bacon, egg, and cheese and the other with scallion cream cheese. I chastised him, “What are you thinking?? Remember that you are attending a Long Island wedding today!”

For those uninitiated in Long Island weddings, you must prepare. For the feast will be more plentiful than anything you’ve ever experienced.

The cocktail hour itself is a bountiful buffet.  Crisp vegetables, fresh fruits, cheese, and olives adorn one table. A short walk away you’ll find a French crepe station with your choice of seafood or fruit crepes. Tables of fried rice with sesame chicken, sushi, and seafood paella are scattered throughout the cocktail area.  And don’t forget the roast turkey carving station or mashed potato bar!

Vegetable Crudite and Dip

Wine Bar

Mashed Potato Bar

Mashed Potato Bar Toppings

I had sweet potatoes with marshmallows, brown sugar, and BACON!!

Roast Turkey, anyone?

My first plate of cocktail hour goodies

After the cocktail hour, the party moves into the ballroom where a salad, decked with cheese and adorned with fresh fruits is waiting at your table.

Choose your main entree from the delicious options. But don’t worry, because you’ll have the opportunity for seconds of any entree!

Chicken Florentine

Filet of Norwegian Salmon en Croute aka "Croissanty the Whale"

Those things, which look like mushrooms, are actually roasted potatoes.

And then there is dessert, of course!

Bananas Foster Flambe, alongside an ice cream sundae bar.

Have I mentioned the open bar, with drinks refilled faster than they can be emptied? (My husband was fairly certain that our waiter was challenging him to some sort of drinking contest.)

Pour me another, bartender!

A beautiful wedding for a beautiful couple.  Wishing them a well-deserved lifetime of love and happiness. Cheers!

Cheers!

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New York Bacon, Egg, and Cheese on a Bagel

Posted on May 31, 2010 by amydeline

I was born and raised on Long Island, New York. With countless aunts, uncles, cousins, friends, parents, and grandparents still residing on the island, there are many occasions for visits home. And, one thing makes every trip complete: Bacon, Egg, and Cheese on a New York bagel.

Here’s the catch though.  The sandwich must be prepared at the bagel shop.  Many an eager host has offered to make us bacon, egg, and cheese bagel sandwiches. I’ve got eggs, bacon, and cheese in the fridge, they say.  Just pick up the bagels and I’ll make you a sandwich. Our hearts pound a little faster and we feel flushed. How can we put this politely, without offending our gracious host? “No, no…it’s ok, we’ll just pick up the sandwiches. Thanks though!” What?  You don’t like my bacon, egg, and cheese sandwiches?? Oh no. This isn’t going well.  We’ve hurt their feelings. How do we explain this? It’s just that, well, it’s just… Oh, I don’t know!  But, it’s how it has to be.

I think there’s a certain magic that happens when the egg hits the hot bagel shop griddle. Perhaps it’s the aroma of freshly baked bagels in the air? It might even have something to do with the white paper it’s so perfectly wrapped in.

Oh, and the bagels!! I hesitate to say only New York bagels, because it is not a statewide phenomenon. By New York bagels, I refer to downstate, New York City and Long Island bagels. Dense, chewy New York bagels. As a resident of Central New York, I can attest to the difference. Most bagels, outside of the downstate New York area, are more like rolls in a bagel disguise. They look like bagels, smell like bagels, and even feel like a bagel when your lips first touch the glossy exterior.  But inside, it’s just a piece of bread. So, so sad. Oddly enough, the one place that’s come closest to a New York style bagel was a small bagel shop we visited in Clearwater, Florida. Doughy and delicious bagels, with just the right amount of resistance to the bite. But, they did not make bacon, egg, and cheese sandwiches. So, so sad.

So, now we’re home.  Bag of Long Island bagels in hand. Happy that we have reason to return in the near future!

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Anyone Can Cook

Posted on May 28, 2010 by amydeline

You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true – anyone can cook… but only the fearless can be great.  – Gusteau in Disney/Pixar’s Ratatouille

I am not an amazing cook. I frequently overcook chicken and my hollandaise sauce almost always breaks. I lack the culinary vision that great chefs possess and frequently cry in awe and envy when presented with artful dishes, which I myself could never have thought of. I have an underdeveloped palate and a worthless sense of smell.

Is it weird that I envy that little cartoon rat for his highly developed palate and culinary genius?? I do.  I really do.

But, I LOVE to cook. I cook often. I’ll attempt anything. What’s the worst that will happen?  It’ll be a little overcooked?  Maybe a bit mushy or burned? Overseasoned? Big Whoop!  That’s right! Big. Whoop. Keep a frozen pizza in the freezer and try again next time. I remember looking through a cookbook when I was about 13 years old and spotting a recipe for Baked Alaska. Hmmm…ice cream in the oven??  This was a challenge I couldn’t resist. So I whipped up some meringue, coated the ice cream as directed and popped it in the oven. The result was a tray full of melted ice cream. I was devastated.  What had I done wrong? I’d followed the recipe step by step, but it was a total flop. I haven’t tried to make Baked Alaska since that time, but it doesn’t mean I won’t try again in the future.

Cooking, much like doing anything unfamiliar, is about being fearless. Just hold your breath and jump.

Anyone can cook. I love that!

I’ll be offline for a few days, celebrating a dear friend’s wedding!  In the mean time…Go forth and cook!  Be fearless and eat well!

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German Soft-Pretzel Sandwiches

Posted on May 27, 2010 by amydeline

My best friends from college joke about how they’d vocalize a craving and within moments, I’d have found everything necessary and be halfway done making it. To be honest, I can’t actually think of one example of doing this. But, it sounds like something I’d do. Nowadays, my husband holds the magic lamp which makes all of his food cravings appear. Most of the time he just waits to see what I put in front of him. But every so often, he gets a hankering for something and I do what I can to bring it to fruition.

Such was the case last night, as my husband was scrolling through his iPhone and ran across a New York Times article entitled, Making Soft Pretzels the Old-Fashioned Way. You see, my husband has got a tiny, little obsession with pretzels; doughy, salty Bavarian pretzels. It all began just after our college graduation. We lived in Garmisch-Partenkirchen, Germany for the summer and worked at an American-owned hotel.  I was a waitress and bartender in the hotel’s main restaurant.  My husband worked in housekeeping. We spent most of our evenings at German beer festivals drinking huge glasses of Bavarian Hefeweissen and eating pretzels. On days off, we’d huff and puff our way up the Kramer Mountain (with little old German ladies swiftly biking past us) to our favorite biergarten, informally known as the Halfway House, perched halfway up the mountain, overlooking all of Garmisch.  A couple of beers and a pretzel later and we’d hike back down. What a summer! It’s really no wonder that a pretzel obsession developed.

Here in the states, good German beer is readily available. There is a wide selection of imported Hefeweissen, Dunkel Bock and Pilsners right at my local grocery store. But, pretzels are a different story. Good Bavarian-style soft pretzels are not as easy to find. Over the years, my husband has been on an endless search for good pretzels.  He buys a pretzel whenever he has the opportunity, whether it be at a baseball game, the mall, or from a street vendor. So far, the closest we’ve found to an authentic Bavarian pretzel is at the Hofbrauhaus in Las Vegas. Without fail, the very best part of every Vegas trip is our evening at the Hofbrauhaus, singing along with the live German music while consuming as much German beer, pretzels, and food as we can before taking turns rolling each other back to the hotel.

But, Vegas is far away and there are no Germany trips in our near future. And so, this morning, while my husband was busy at work, I decided to try my hand at pretzel making. I poked around online for a bit looking for an authentic soft pretzel recipe. Turns out that the key to making really good soft pretzels is dipping the dough into a lye bath just prior to baking.  Lye is a highly caustic substance, the use of which necessitates safety measures, such as gloves and masks, to prevent chemical burns. Lye is used in the curing processes of numerous foods.  It is also used in drain cleaners and soap. I’m all for adventurous cooking, but something about using a product in my food, which can be found next to the Drano, just sits funny with me.  Not to mention that I’m not wild about using something which can cause chemical burns, in proximity of my ever-present children. Either way, it doesn’t appear that lye is commonly available anymore.  One online pretzel recipe linked to Amazon.com as a source for food-grade lye, but the lye I found on there was listed in the Automotive section.  Yeah, that’s not really going to work for me. So, I did a little more searching around and found a number of recipes which use a baking soda bath, prior to baking, to achieve that pretzelrific exterior browning, including a recipe from Alton Brown.  Alton Brown knows his stuff! I trust his expertise completely. That, and 234 positive reviews of the recipe convinced me that it was worth a try. I followed his recipe exactly, only substituting coarse-ground sea salt for the pretzel salt. I made a few pretzels and several rolls to use for sandwiches.

Waiting for the dough to rise

Expert pretzel roller

Egg wash

Basket o' pretzels

Pretzel Roll with Smoked Gouda, Black Forest Ham, Thinly Sliced Pear, and German Mustard

Pretzel sandwiches would be outstanding with any number of fillings.  I chose to use Black Forest Ham, Smoked Gouda, thinly sliced pear, and German-style mustard. My husband is in for a real treat when he gets home for lunch!

Enjoy with your favorite German brew.

Prost!

Prost!!

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Woolverton Inn Lemon-Almond Biscotti

Posted on May 26, 2010 by amydeline

I can’t remember how I fell upon the Woolverton Inn.  It may have been during my online search for a wedding venue. I’m not exactly sure, but I do know that I fell in love with it instantly. A wedding at the Woolverton would have been beyond-words lovely.  Though we chose to have our wedding at a beautiful historic house closer to our home, I never forgot about the Woolverton Inn. Many times, I visited their website and daydreamed about spending some time there. We finally had the opportunity in September, 2006. It was our first wedding anniversary. I was newly pregnant with our first son.  We had just announced our pregnancy at a surprise birthday party for my father. We had so much to celebrate. And the Woolverton Inn couldn’t have been a more perfect place to celebrate.

The Woolverton Inn in Stockton, NJ

Set in the midst of rolling hills, along the Delaware River, the Woolverton Inn was a tranquil escape from the rush of day to day life. The main building is a beautiful 1792 stone manor house, comfortably situated on 10 acres of land. A handful of private cottages are steps away. The grounds are peppered with beautiful gardens, frog filled ponds, and large open pastures with grazing sheep.

Tranquility

We stayed in one of the cottages, the Sojourn Loft, which featured a fireplace and a second level with jacuzzi tub and hammock. The featherbed on the mattress was so amazingly comfortable, that my husband later contacted the inn to order me one as a birthday gift.  My husband got an in-room massage on the first day and we spent another day strolling around nearby New Hope.  The surrounding area is full of interesting things to do, including wine tours, antiquing, hiking, and hot-air ballooning.  The inn even offers a package, which includes a bike rental and gourmet picnic lunch. There are many wonderful dining options in the surrounding towns and breakfast at the inn is indescribable. Seriously, you have to visit this place! I’d go back in a heartbeat.

Upstairs in the Sojourn Loft

I have so many wonderful memories from our short stay at the Woolverton. But one of the things which left an indelible impression on me was the biscotti! To be honest, I have no memories of tasting biscotti before the Woolverton.  I’m not certain if it’s that I never had it before then or whether their biscotti was just so delicious that it erased any other memory. (I’m inclined to believe it is the latter.) They kept a jar full of the fresh, sweet treat in the dining room at all times. I lost count on the number of biscotti I consumed during our time there. I apologize to the other guests for taking more than my fair share. I couldn’t help it.

As I was watching my son eat a biscotti the other day, I was instantly drawn back to the Woolverton Inn. I thought about the biscotti for a few days. Then, I started looking up biscotti recipes. Finally, I decided to send the inn a message to see if they’d be willing to share their recipe with me.  And, they were!! I am very delighted to share this wonderful recipe with you!

Lemon Almond Biscotti

The Woolverton Inn’s Lemon-Almond Biscotti

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 ½  teaspoons lemon extract
  • 2 cups flour
  • 1 cup whole blanched almonds

Pre-heat oven to 350.

Line a sheet pan with parchment paper.

Combine first 7 ingredients in a large bowl and whisk to blend.

Add the flour and almonds and stir until a dough forms.

Turn out onto floured surface and knead a few times; dough will be soft.

Divide in two and roll each into a log about 2 inches in diameter.

Transfer logs to sheet pan.

Bake for about 30 minutes. Remove and cool for 10 minutes.

Carefully cut into 1/2 inch slices with a serrated knife.

Place slices on pan and bake again for another 20 minutes.

These keep nicely in a cookie jar.

Biscotti Dough

Rolled Biscotti Log

Biscotti after first baking

Sliced biscotti

Biscotti after second baking

Watch out for sneaky babies.

A note about blanched almonds…

This recipe calls for 1 cup of whole blanched almonds. Blanched almonds are simply almonds with the skin removed. I searched online and found the same procedure for blanching almonds outlined in several places. Place shelled almonds in a bowl. Pour boiling water over the almonds.  Allow them to sit for a minute. Drain.  Rinse. Pinch the skins off with your fingers. Sounded easy enough. In actuality, it was a much more time-consuming process than I’d anticipated.  On my first attempt, the skins did not slip off at all.  I repeated the process, allowing them to sit in boiling water for another minute.  This time, some of the skins slipped off easily, others came off with a little effort, and some skins remained stubbornly in place.  I am not sure if the freshness of the shelled almonds has anything to do with it. For curiosity’s sake, I’ll probably try blanching almonds again to experiment with freshly shelled almonds and alternate procedures. But, in the mean time, most grocery stores carry blanched almonds slivers, which will work wonderfully for this recipe!

Enjoy!

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Amy, Amy…how does your garden grow?

Posted on May 25, 2010 by amydeline

With silver bells and cockle shells. And pretty maids all in a row.

Ok, so I don’t really have silver bells or cockle shells.  And there are no pretty maids in a row.

BUT, we do have beets, green onions, and basil! All still thriving in their sand bucket planters.
No sign of the tomatoes or carrots. I think they are a lost cause.

Green Onions... With you, I shall make a flavorful cream cheese.

Dearest beets... You, I shall roast and serve with goat cheese and walnuts.

Basil... With you, I will make Caprese salad and pesto.

Grow, my young plants!  Grow!!

I’m waiting to eat you.

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Cinnamon Apple and Brie Quesadillas with a Side Salad of Spring Greens with Prosciutto, Figs, and Walnuts

Posted on May 24, 2010 by amydeline

So, if you’ve been following this blog for the past few weeks, you may have started to notice some trends.

  • I love cheese.
  • I love to cook foods that I can eat with my hands.
  • I like to keep things pretty simple.

Don’t get me wrong…I love nothing more than to spend the day in the kitchen cooking up elaborate meals on special occasions, for dinner guests, or anytime I’ve got someone else to watch the kids. But, most of the time, I like to keep things simple. Just a few fresh ingredients, a little mixing and heating, and voila!  A delicious meal! (We’ll just save the boeuf bourguignon for Christmas!)

I’ve been thinking a lot about this adorable little bistro we visited during our stay in Clearwater Beach.  It was a small place with wine-lined walls. There was a long bar for wine tasting, a few indoor tables, and a large outdoor patio. The menu was simple but interesting; mostly salads, sandwiches, and pizzas, prepared behind the long bar. On Friday nights, they featured live music.  We even walked by a doggie happy hour (a yappy hour, if you will), taking place on the patio one night. I’m pretty sure that if I ever had the good fortune to open a little place of my own, I’d want a place just like that. Simple, but elegant menu in a casual, inviting atmosphere.  I’d feature fresh baked artisan breads and cheese from local farms, seasonal produce, and wines from the Finger Lakes region. I’d personally welcome each guest and offer complimentary wine tasting. And, I almost forgot… it would be spring all year long and I’d wear pretty skirts every day. Wouldn’t that be lovely??

But, I digress. Tonight’s dinner is inspired by one of the menu items at that adorable Clearwater Beach bistro. I love, love, love brie! Hands down, it’s one of my most favorite cheeses. I especially love brie when it’s paired with something fruity, like fig preserves or dried apricots. So, when I spotted the Cinnamon Apple and Brie Quesadillas on the menu, I stopped reading and just ordered. They’ve been on my mind lately, so I decided to whip up my own version.  On the side, I’m serving Spring Greens with Prosciutto, Figs, and Walnuts in Balsamic. Though I was hoping to find fresh figs at my grocery store, they’re not in season until later in the summer/early fall.  So, I picked up a bag of dried organic Calimyrna figs.  Dried Black Mission figs would do the trick too.

Enjoy with a glass (or two) of your favorite wine!

Cinnamon Apple and Brie Quesadillas

Cinnamon Apple and Brie Quesadillas

Ingredients

  • 8 soft taco-sized Flour Tortillas
  • 1 wedge Brie, about 8 ounces
  • 2 Granny Smith Apples
  • 1 Tbsp Butter
  • 1 tsp Cinnamon
  • Honey

Directions

Peel the apples, remove the core and finely dice. In a saucepan, melt butter.  Add apples and cook over medium heat, for about 4-5 minutes, until apples are slightly softened. Add cinnamon, stir and cook for another minute. To compose the quesadillas, sprinkle cinnamon apples onto a flour tortilla.  Top with very thin slices of brie.  Cover with another tortilla. Bake in a 350 degrees oven for 5-7 minutes, until cheese is melted and tortilla is slightly crispy.  Use a pizza cutter to divide the quesadilla into 4 parts. Drizzle with honey. Serves 4

Not too much to say about the salad…  Chop up some prosciutto and thinly slice some figs. Toss some mixed spring greens in a little balsamic or balsamic vinaigrette. Top with the prosciutto, figs, and some walnuts.  This salad is fantastic with crumbled goat cheese or gorgonzola!

Cinnamon Apple and Brie Quesadillas with Spring Greens, Prosciutto, Figs, and Walnuts in Balsamic

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