purplewiz
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Posts posted by purplewiz
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Individual ham, onion, and cheddar quiche on a biscuit crust. I'd picked up these lovely little individual springform pans awhile ago, and I'm always looking recipes that use them. I need to adjust the crust a little, but it served the purpose of sealing up the bottom quite admirably.
I've got those individual springform pans! Can you elaborate on how you made these?!
I made only one this time, so I kind of winged it
!For the crust for one, I did a biscuit crust using 2 tbsp Bisquick, 1/2 tbsp butter, and 1 tbsp milk. I would have liked a bit more crust and a bit stiffer dough, so next time I would probably use 3 tbsp Bisquick and 1.5 tbsp milk. I spread it around the bottom and baked it for about 10 minutes at 350F until it was set but not browned.
I diced up 1/4 of a small onion and sauteed it in the other 1/2 tbsp butter until soft and browned, then put that on the crust. I diced up two slices of deli ham and sauteed until lightly browned. These went into the pan, along with a small handful of shredded cheddar - 1/3 cup maybe? 1/4?
The quiche mixture was 2 eggs and 1/2 cup milk, salt and pepper. This made slightly too much with the amount of filling I put into the pan. If I was doing two quiches I'd do 3 eggs and 3/4 cup milk split between the two, or for one I'd probably cut down the amount of milk. (I'm sure heavy cream would have worked, but I was out!)
It was baked for about 1/2 hour at 350F, or until a knife came out clean.
I let it rest for about 5 minutes, then ran a knife around the sides before opening the latch. The crust didn't release from the bottom as cleanly as I would have liked given all the butter in it, so I'd probably grease the bottom next time.
Given that I did a lot of guesswork on this, I'm pretty pleased with how it came out, both with the texture and the presentation. I'm sorry I don't have a more precise recipe!
Marcia.
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A couple of dinners from the past week or two:
A tom kha gai-alike soup. I admit I used a spice packet because finding fresh lemongrass and the like around here is futile. I used regular bok choi, dried shiitake, and chicken, and it was delicious.
Grilled bratwurst, acorn squash with butter, splenda, cinnamon, and chipotle, frizzled cabbage.
Individual ham, onion, and cheddar quiche on a biscuit crust. I'd picked up these lovely little individual springform pans awhile ago, and I'm always looking recipes that use them. I need to adjust the crust a little, but it served the purpose of sealing up the bottom quite admirably.
Lower Valley Carnitas from "The Border Cookbook", my newest cookbook acquisition. It's a collection of recipes and history of cooking along the US-Mexican border. I realized that not only did the recipes look delicious, I knew where to find pretty much all of the ingredients for them!
These carnitas differ from the ones I've made from Jaymes' Mexican carnitas recipe in that they are rubbed with a spice paste, and no liquid is added during the braising step - they braise in their own liquid. At the end, 1/4 cup of milk is added to promote browning. They're utterly delicious in a different way, and I'm looking forward to exploring more of the border cuisine from this book.
Marcia.
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We went to Red Square Euro Bistro Saturday, first night of Restaurant Week. I admit I chose it partially because I'd heard of it before, and partially because of the menu posted on the restaurant week site.
I thought the meal was superb, and a bargain at the $52.80 for two price. I had the scallops, duck, and chocolate mousse, and my husband had the potato leek soup, the steak, and the berry salad. We both liked every single thing, every dish was so full of flavor - and that's really something rare.
I guess the promo worked, because we do plan to return sometime (the regular menu looked great, too).
Thanks for the early heads up so we could get reservations!
Marcia.
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started with zucchini pancakes with smoked salmon and creme fraiche
Chufi: your entire dinner looks yummy, but I'm really liking the look of the zucchini pancakes with smoked salmon and creme fraiche. I've had a recipe for broccoli pancakes sitting in my "to try" stack for awhile, but just wasn't sure what I was going to do with them....until now!
Did you do anything particular or just top yours with salmon and creme fraiche? Did you serve chilled or at room temp? Might be nice to mix a little citrus or something in with the creme fraiche....what do you think?
I often serve thick stews over zucchini pancakes/zucchini fritters. I find they work quite well as a base for something highly flavored. (Then again, I'd eat them plain. I love them!)
Marcia.
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Since I only cook at home, not generally as a rule. I will if it's hot in the kitchen or I'm going to be doing a lot of intense work, but since my hair really isn't that long and is of a consistency where it doesn't tend to fly all over, I don't do much about it.
I think I'd pull it back if I were cooking professionally just to make sure it stayed out of the way.
Marcia.
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As a tribute to Purple Wiz, I tried out her chili crusted pork roast. I didn't have exactly the chili's that she used, but it turned out good and I used a tenderloin. Along side of it, I made a pan fried polenta, which wasn't that bad.
Not only am I flattered beyond words, but my, that DOES look good! (And it's the kind of recipe that lends itself to being tinkered with!)
I wish I had bowl of your potato cheese soup right now
.Marcia.
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Garlic. Just...garlic. Like most folks I went through the phase of garlic in everything, then LOTS of garlic in everything, but the bottom line is....I like garlic, and if I can only have one spice, it's garlic.
But I would miss my black pepper and my thyme and chives a lot.
Marcia.
alliums forever
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This btw, is an end slice. I can pretty consistently get the ends to come out med rare.
Forgive me while I lick my screen....
It all looks SO good.Marcia.
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I'm afraid I'm the opposite: when I come home from grocery shopping (which always ends up being a marathon shop), cooking is the LAST thing I want to do. I'm tired. Dead tired. The night after grocery shopping is the night we're most likely to go out to dinner unexpected.
Marcia.
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I've been mostly lurking these days because real life has been kicking my butt and I've been completely uninspired when it comes to food. Fortunately I have all the pictures you guys are posting to remind me about what's still all out there
. I did take pictures of three of the better meals to emerge from my kitchen over the past two weeks or so:
Chicken green chile stew with cheese, salsa, and a dollop of sour cream.
Grilled chuck eye steak with chive flower butter and cauliflower with cilantro lime pesto. The chive flower butter and pesto were both from home grown plants....last spring. This is why I have a freezer - because in the dead of winter I NEED this stuff.
Grilled pork chop with Penzey's Mural of Flavor blend and Shallot salt (a combination I like a great deal), sauteed spinach with garlic and lemon, and baked acorn squash with maple, cinnamon, and butter.
It's finally warm enough that the snow has melted enough that I can get to the grill without sliding all over....so grilled meats it is! I'll happily grill all year 'round as long as I'm not risking breaking my neck doing so.
Marcia.
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*sigh* It all looks so good. I am now craving soup and bread. Do you dunk your bread in the soup?
Marcia.
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Crocked Ox.
It's a really simple crockpot recipe calling for Knorr Oxtail Soup that I got from Usenet about 20 years ago.
The funny thing is that Knorr Oxtail Soup is now Knorr Tomato Beef soup, so the name makes absolutely no sense anymore.
Marcia.
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Your basic pepperoni pizza with mozzarella and fresh basil. Suace was thinned out tomato paste with misc herbs added.
That pizza is a thing of beauty. I'm envious.
Marcia.
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Impossible Pie all the way! (I don't care that they've renamed it Impossibly Easy Pie, it'll always be Impossible Pie to me.)
In fact, I made one for dinner two nights ago: spam, broccoli, and cheese. I changed the proportions for the pie batter mix to 3 eggs/1 cup milk/1/3 cup Bisquick. It gives a more quiche-like final product, and makes a better "crust" on the bottom and sides in my opinion. I didn't take pictures for the Dinner! thread because it's kind of embarrassing. I also make a great taco beef version.
And shortcakes and topping for cobbler. I didn't know cobbler could have other toppings than Bisquick shortcake dumplings when I was growing up because that's the only way Mom ever made it.
It works great in this beer bread recipe that calls for self-rising flour if I don't have any self-rising flour around.
It's funny because the one thing I don't like Bisquick for is waffles. They come out too crunchy and crisp for me - I prefer my waffles soft and fluffy.
Marcia.
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Many of the serving sizes are dictated by the FDA, they're not just scams by the food companies. The food companies know as well as the rest of us that you're not going to eat only 1 1/3 Oreos (or whatever the silly amount is), but when the FDA says that all serving sizes for the nutritional data for whatever category of product have to be 1 ounce so you can compare them easily from brand to brand, that's what the companies have to report.
I've noticed a number of brands have data for the required serving size, and then for some other size that represents a more typical portion eaten in one serving.
I've gotten really good at multiplying to see what I'm really eating
.Marcia.
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Two recent dinners:
Baked chicken with a few whole wheat breadcrumbs, champagne beurre blanc. I made um, quite a bit of beurre blanc, but neither of us seemed to mind. Broccoli gratin on the side.
Baked cod with Thai Chili rub (I'm fessing up, the rub is store bought, but I don't think I could make anything better), zucchini cauliflower fritters.
Marcia.
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You mean other than exercising my large and extensive vocabulary of curse words?
Ice water has always worked best for me.
Marcia.
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When I was a little girl my father didn't cook much, but he did make a mean Western Omelet, the WASP version of salami and eggs -- ham is an important ingredient.
This sounds very much like my father. He really didn't cook while we were growing up and he still doesn't now, and when he did cook his repertoire was pretty much limited to waffles, meats does on the grill outside, and western sandwiches. Western sandwiches were much like your father's western omelet, but the scrambled eggs were served as a sandwich on buttered bread or toast.
And here's why sometimes I hate this site
: this thread made me think about my father's cooking, or lack thereof. And it made me wonder what salami and eggs tasted like, since I've never had it. So when I pulled the salami out of the drawer for a sandwich for lunch today, it all kind of gelled together and I ended up with an homage to my father and this thread - a salami and egg "western" sandwich:
Marcia.
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Marcia, that pork looks delicious. I've been experimenting with pork lately and that may have to be my next adventure....any more info you can provide on how you did that?
I simply coated the pork roast liberally with the rub, let it sit in the fridge for about 4 hours (probably could have sat overnight), then let it warm up while the oven was heating to 350F, drizzled roast with a little olive oil, and roasted until done. For the amount of work (little) the amount of flavor (lots) was pretty amazing.
If you like I'll PM you the rough proportions of the rub I used - like most rubs and marinades, it can be fiddled with at will!
Oh, yeah, the sandwiches today were outstanding
.Marcia.
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Count me in on the jealousy side....looked SO good....
Marcia.
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Crabcakes ready to eat.
While I always admire your Dinner! thread posts, this one is just grabbing me - they look SO good, just so classic and edible!
I'm looking forward to the rest of your blog!
Marcia.
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This is my first post to this thread and I do so with trepidation. We had Paula Wolfert's coddled pork last night and it was wonderful.
It looks wonderful - between your dinner and the wonderful things I've heard about this recipe I'm going to have to make a point of giving it a try!
Marcia.
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I had a nice pork roast in the freezer as back up holiday provisions because the weather's been so beastly around here I didn't know if we'd be able to go out. Since the holidays have come and gone, it was high time to do something with the pork. Especially since I love roast pork.
Since I have a lot of ground chiles from our recent trip to New Mexico, I figured some kind of Southwestern Chile Rub was in order. I did have a recipe I wanted to follow, but I couldn't find the magazine it was in. So, as usual, I winged it
:The pork with rub and a drizzle of olive oil, pre-roasting:
Post roast, post rest, pre plating:
Plated, with a sauce made from leftover rub, rum, chicken stock, honey, and butter, with avocado and sauteed zucchini and tomato:
And there are lots of leftovers for sandwiches tomorrow!
Marcia.
Chicken fingers that don't suck
in Cooking
Posted
I've made non-fried chicken, including cutlets and fingers, in the oven with a nice crispy coating by first coating the chicken in a mayo-mustard mix (2:1 or 3:1), then rolling them in fresh breadcrumbs and parmesan (2:1 or 1:1) seasoned with what looked good: salt, pepper, oregano, thyme, whatever I'm trying to use up.
I have no idea how these would freeze or more importantly if the coating would stay on through a freeze. They're really good fresh and hot, though.
Marcia.