Spring Day 23: (Actual Warm Weather & Quiche)

spring quichePredictions of 60 degrees today in Boston!

Other than snow farms and parking lots, the snow is just about gone. A quick inspection of the yard showed that yes, maybe all the plants survived – although I have my doubts about the Hydrangea. Of course now the spring yard work and clean up must start in earnest and that means busy weekends.

I still think quiche is the best way to use up odds and ends from the fridge and it gives you something that can be available as a snack or meal in between filling the yard waste bags.

This one had asparagus, sweet red bell pepper, spring onions, and  feta cheese of course. A real spring classic. As always I try to use whole milk or better yet “half and half” for a rich, moist quiche. You can see a couple recipes here and here!

A Hot Mess

Some might think I was referring to the “post-blizzard” Boston streets. Although they are a “mess” they are definitely not hot. However back in my kitchen, trapped for 3 days, it was time to clean out the fridge/freezer. Thankfully because I wanted to and not because I had to due to power loss!

A pint of blueberries and a cup (+/-) of diced fresh pineapple, along with a few other items became the filling for a rustic “pie” of sorts.

I threw in a few dashes of ground cinnamon, ginger and salt with the fruit for a little something special, a tablespoon of all-purpose flour will help thicken the juices, 2 tablespoons of butter to enrich everything, 2 tablespoons of brown sugar help sweeten the deal. (you may prefer more sugar as this was a bit of a “tart” tart.)

now for the tricky part…..

I used one of those pre-made pie crusts… you know in the red or blue box, all rolled up. But I was worried it wasn’t big enough so I rolled it a bit thinner in an effort to get more surface. I thought I was being careful. I tried to close it up carefully.

However….a hot mess shortly developed. Probably had the oven a little too hot ( 375 degrees might have been better than 425) and maybe I left it in just a tiny bit too long…

 

a hot mess

It was still yummy even if it was a “hot mess!”

 

“mash-up”

If you love guacamole and you love bruschetta- why not create a “mash-up” of the two?!

That’s exactly what I did one night for dinner. I had a PERFECTLY ripe avocado (a rare find sometimes) which I “mashed up” (pun intended!) and mixed with a squirt or two of lime juice, salt, pepper and ground cumin. I spread that on some toasted Italian bread and topped it with sliced tomatoes. A light drizzle of olive oil and some more salt and pepper and there you have the ultimate “mash-up!”

(The only thing missing was some fresh torn basil on top, but I was too lazy to go out into the garden with a flash light and get it!)

avocado and tomato toast

Superfecta Of Summer

Corn and tomatoes are one of  my favorite parings and I have written about them before….here and here.

This time I paired them in a quiche. Easy and summer-y this quiche tastes like a fancy brunch dish and is so light that you feel almost like you are eating healthy! (never mind the eggs, cream and cheese in the mix!)

summer quiche The key was the fresh corn – sweet and in season now –  I carved it raw off the cob making sure to include all the “milk” into the bowl as well. I had never used a soft, fresh cheese like goat cheese before, in a quiche, but I had some already crumbled in the fridge and decided to throw it in. The fresh basil and cherry tomatoes cut in half rounded out this trifecta (or perhaps its a “superfecta?”) of ingredients. The moist goat cheese added a bit of luscious-ness to it.The quiche is rich but not heavy.

Production Notes

I just use a store-bought crust that I blind bake for 10-15 minutes so the crust will be crisp and not soggy. I also firmly believe that glass pie dishes get the best result with crust. For the liquids I simply start with 6 whole eggs and about a cup of dairy – milk cream or even half and half. I fill the cooled crust with the filling of the choice and carefully pour the liquid mix over it all. Be careful not to pour to fast as sometimes the liquid doesn’t get into the nooks and crannies as fast as it should and you can easily spill over the edges! S & p to taste.

Bake in a preheated 375 degree oven until set in middle. Cool a bit before slicing.

quiche ingredients

The “superfecta” of summer ingredients!

 

Empanadas #92

There was something about the turnip in my crisper drawer that spoke to me one day. It somehow begged to be roasted and stuffed into little dough pockets. And of course some diced ham seemed like a nice match too. Feeling like I needed something green to tuck in there too, frozen peas seemed easy. (Like “Samosas” according to my husband.)

So that is how these empanadas were created…

empanada

I bake mine but I can’t emphasize enough how delicious they would be/are deep fried!

Surprisingly easy, I prefer to roast rather than steam/boil my turnip. And yes that is some sweet potatoes on the pan too. I figure if I am roasting anyway why not throw some other stuff on there too. And I often roast the a day or two ahead when I have the time so these can come together quicker. Saute the onion and ham first to get a little more flavor and color on them. Be sure to let the filling cool before you stuff the dough rounds.

I usually use the larger “disco” dough rounds from brands like Goya or LeFey. These are found in the freezer section, perhaps in an ethnic foods part of the freezer. If you can’t find these you could definitely use some refrigerated dough product or if you are really ambitious maybe make your own. They are essentially just thin dough rounds that get stuffed, sealed and baked. Or Fried. Have I mentioned that these really are delicious deep-fried. Sadly (Insert sad sigh here) I never fry anything at home. I reserve fried treats to occasional indulges when out at restaurants. It’s the same with ice cream. (Another sad sigh here.)

ready-for-the-oven

bake at 375 degrees on parchment lined sheet pans for 20-30 mins until browned

These are great to make ahead and have around for parties, lunch/dinner on the go, or an office pot-luck. The only advantage to the non-fried version like these,  is they are good room temperature or warm and will re-heat easily and beautifully.

The Recipe:

dough rounds (10-15 of the larger 6″ +/-size or 20 of the smaller 4″+/- size) and it also depends on how full you fill each one…but the dough rounds can be frozen/re-frozen.

1 med turnip (couple pounds??) peeled, cut, roasted on  a sheet pan with a little oil oil, S&P at 400 degrees till tender and yummy. Mashed and cooled.

1/2 large sweet onion diced ( I used “Maui”)

1-2 cloves of garlic minced fine – more if you like

3/4 lb +/- diced cooked ham

2 tsp ground cumin

1/2 tsp chili flakes

3/4-1 cup of frozen peas

Salt and pepper to taste and a couple of tablespoons of olive oil to saute

Saute the onion garlic and ham in the Olive oil. Add the dry spices and stir for a minute or two. Add the frozen peas and stir a few more minutes. Take off heat and combine with the mashed turnip. Taste for seasoning. After the filling has cooled, spoon a few table spoons onto a dough round. Flap over the dough and use a little water on your finger on the outer edge to seal them shut. Now either use a fork along the edge or roll the edges onto themselves. Brush with melted butter or spray with butter spray and bake at 375 degrees on a parchment/silpat lined sheet in the preheated oven for 20-30 mins till puffed, golden brown and delicious. These freeze beautifully either stuffed and not baked off or baked and cooled.

See some of my other stuffed creations here, here and here!

Convenient Calzone

Sometimes you just have to use convenience foods to get it done!

lazy fried peppersAnd this time around I used one of my favorite convenience foods… a jar of “fried peppers” from Mancini packing company. A nice little new England company with another factory in Florida as well – you can read about their history here.

This little jar packs lots of flavor – sweet bell peppers sautéed in olive oil and packed into the jar. An open jar is like arriving at the sausage carts lining Yawkey Way at Fenway. Just add Sausage.

And that is what I did. I managed to work up the effort to cut up a few sweet Italian sausages ( or hot if you prefer) and a white onion and get those into a pan for some browning and precooking.

Actual cooking here folks!

Actual cooking here folks!

Add in the jar of fried peppers and honestly dinner is almost ready! Even if I happen to have some fresh sweet bell peppers in the fridge and was inclined to slice them up, the long cooking time and patience required to get that “fresh from the sausage cart” flavor was more than I had this day.

After the sausage and onions had some brown to them and the peppers were mixed in, I also added a small can of tomato sauce (another favorite convenience item of mine) and a heavy pinch of Italian seasoning with some salt and pepper.

I let the mixture cool a bit while I rolled out some pre-made pizza dough (you see the “convenience” theme here!) and laid half the dough as the bottom on a parchment lined sheet pan. Next I spread the somewhat cooled filling onto the dough – not quite to the edges – and put the top half on, rolling up and crimping the edges.

Feeling slightly more energetic, I sprinkled some shredded Parmesan cheese on top with a little dash of garlic powder to just give some extra zip to the top.

Into a preheated 425 degree oven for about 20-25 minutes or until the dough seems done and not overdone like mine.

20 mins to prep, 20 mins to cook and very little clean up!

20 mins to prep, 20 mins to cook and very little clean up!

This makes about 9-12 large squares on a “half” size sheet pan, depending on how thin you stretch the dough. This cuts better if it is allowed to cool a bit first. (A tricky subject around my house!)

Notes: leave the cheese off the top for dairy-free and use any kind of sausage you want, including turkey or even tofu. I won’t tell, if you don’t tell!

Devils on Horseback

There are many obscure food nicknames/references in the world but with advent of the internet most of the time the origins of these can be tracked down. Not as easy with “devils on horseback.”  Or “angels on horseback.”

Google it and you will find some stories about English pub snacks and horseback warriors wielding meat-covered shields. However these snacks got invented and why they have this name, I may never really know. But in the meantime I shall just make and eat dozens of them.

I can’t take credit for inventing this. I first heard about these from a friend and colleague at work . We carpool once a week and torture ourselves discussing food all the way home, hungry for dinner after the work day!

She had the pleasure of eating at the Chicago restaurant, “Avec that invented these.  As she described them to me,  I knew immediately that I would need to make these.

My variation of "devils on horse back"

My variation of “devils on horse back” – dates split and stuffed with a lardon of smoked Spanish Chorizo and wrapped in bacon. Smothered in a smoky tomato and red pepper sauce.


Production Notes

The rolled, stuffed dates bake in a pre-heated 350 degree oven for 20-30 mins.

You can double roll them with bacon and if you do you may want to bake them on their end so all sides get a little crispy.

These could also be made with raw, uncooked Chorizo – just make sure to cook them long enough that they are done. Use a thermometer if need be to test for temperature.

The sauce is basically finely minced onion and garlic sautéed in a little olive oil, add a 7 ounce jar of roasted peppers diced up, a 15 ounce of diced tomatoes, some garlic powder, ground cumin and smoked hot paprika, salt and pepper. Let it simmer for 20-30 minutes on med-low. Taste for seasoning and add salt/pepper and a tiny bit of Agave to smooth it out. This makes plenty of sauce for the approximately 36 dates I made.