SECRET RECIPE CLUB: MINI-QUICHES WITH DUXELLES AND BABY BROCCOLI

Posted in Breakfast & Brunch, Secret Recipe Club, Small Dishes by sallybr

It seems like FOREVER since we’ve had a Reveal Day of The Secret Recipe Club, but finally here we are, having the greatest time together… My assigned blog for the first month of 2015 has such a cute name, makes me smile: A Calculated Whisk… Becky, the cook behind the blog is a teacher of English to young Spanish-speaking kids, and next year will be starting to work on her master’s degree in Speech and Language Pathology. Impressive! Her site focuses on Paleo-friendly recipes, but is not restricted to them. For those interested in the Paleo life-style, I recommend reading her series of posts starting in January 1st, 2014, in which she shares her experience doing the Whole30 thing and blogging daily about it. That is endurance on several levels! 😉 Becky has two incredibly cute cats, Cupcake (a butter-addict) and Furpaws (prefers to hang inside the kitchen sink hoping for a sip of water straight from the faucet). I say we pet lovers have our share of idiosyncratic creatures to deal with… I am quite fond of Paleo recipes because they are usually moderate in carbs and high in protein, which is my preferred way to eat, so I had no problem finding stuff in her blog that pleased me. In fact, I intend to enjoy in the near future her Chicken Meatballs with Garlic Kale Marinara, her Chickpea Mushroom Spread (this one not Paleo), her Pumpkin and Pecorino Souffle (pretty intriguing gluten-free version), and her Spicy Cocoa Chili. But this recipe won my heart to share with you today: Mini-Quiches with Duxelles and Broccoli. As I expected, they were cute and absolutely delicious!

MINI-QUICHES WITH DUXELLES AND BROCCOLI
(slightly adapted from A Calculated Whisk)

makes 12 mini-quiches

for the duxelles:
2 tablespoons ghee
1 large shallot, minced
1 garlic clove, minced
1 cup minced mushrooms
Salt and freshly ground black pepper to taste

for the mini quiches:
2 cups finely chopped broccoli florets
4 whole eggs
2 egg whites
1/2 cup coconut milk, full fat
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper to taste
olive oil, for greasing the pan

Heat the oven to 350 degrees F, and grease a 12-cup muffin pan with olive oil.

To make the duxelles, melt the ghee in a medium skillet over low heat. Add the shallots and garlic and saute, stirring frequently, until softened but not browned, 3-4 minutes. Add the mushrooms and raise the heat to medium. Cook, stirring frequently, until the mushrooms have released their liquid and most of it is gone, about 10 minutes. Season the duxelles liberally with salt and pepper, then set aside on a plate to cool.

Return the skillet to medium and add the chopped broccoli. Cook, stirring frequently, until bright green and crisp tender, about five minutes. Set aside to cool.

In a large bowl, whisk together the remaining ingredients. Stir in the duxelles and broccoli. Divide the mixture among the 12 greased muffin cups, filling each one about 3/4 full. Bake for 15-20 minutes, or until just set in the middle.

Gently run a knife around the edge of each quiche, and carefully scoop them out with a spoon. Enjoy hot or warm. Leftover quiches can be stored in the fridge for 3-4 days and reheated.

ENJOY!

to print the recipe, click here

Comments: I turned this recipe into a Neolithic version by adding feta cheese, my apologies to all modern cave men out there. But some pieces of leftover feta were staring at me from the fridge JUST as I was grabbing the eggs, and they actually screamed when left behind: “Please, take us, take us!”. I could not ignore them, I’m sure Becky will forgive me for the tweak. Those of you on a strict Paleo kick, simply omit the feta, but adjust the salt accordingly.

These were so tasty and convenient both as a side-dish at dinner or as a snack. Of course, you can think of all types of goodies to add to the mixture, keeping it Paleo with diced roasted butternut squash, shredded zucchini, or stretching a bit its limits with a little Roquefort or other yummy cheese. However, this version joining broccoli with mushrooms is going to be hard to beat.

Becky, as soon as this post is public, I am going to subscribe to your blog, as I don’t want to miss any of your future recipes. I truly enjoyed secretively exploring your site, and look forward to more…

As usual, my readers are all invited to go poke a blue frog. There is one waiting for you at the end of the post, and once poked, you will be able to see what all my fellow Secreters have been up to in the first month of 2015! And if you are curious about who had my blog, take a look at this beautiful post by Tara. She made brigadeiros! Clever girl!

ONE YEAR AGO: Quinoa and Sweet Potato Cakes

TWO YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

THREE YEARS AGO: Citrus-crusted Tilapia Filets

FOUR YEARS AGO: Bran Muffins, not just for Hippies

FIVE YEARS AGO: Flourless Chocolate Cake

12Dec2014

THE PERFECT BOILED EGG

Posted in Salads, Small Dishes by sallybr

What food blogger in his or her right mind would make a post on hard-boiled eggs? If you are about to click away from this page, not without first canceling your subscription to my site, please stick around… This is a life-changing method, I promise you.

I love hard-boiled eggs, they are often part of my lunch or dinner salads, but I hate when they are hard to peel. I have tried every single method around, including some recommended by cooking pros such as Ina Garten. In fact, her method used to be my default procedure: bring the water with eggs to a boil, cover the pan, turn the heat off, wait 15 minutes. Let the eggs cool for a couple of minutes, peel and enjoy them. The egg will be perfectly cooked, no green ring around the yolk, but peeling is another story. Most will be a nightmare to peel, some will behave well. Hit or miss.

Just last month my friend Cindy told me about steaming eggs instead of boiling them. She raved about the method from SeriousEats that she stumbled upon through eGullet. Having nothing to lose, I tried it. It is AMAZING. I recommended it in a cooking forum, and one of the members cooked 36 hard-boiled eggs, came back to say that every single one was perfectly cooked AND peeled flawlessly and easily. Convinced yet?

I used the same method to make soft-boiled eggs, and it worked like a charm. So here it is, plain and simply how to get Eggxhilaration in the kitchen.

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THE PERFECT BOILED EGG

Pour a couple of inches of water in a double-boiler and bring to a boil.

Carefully place as many eggs as you want from the fridge into the steamer basket, and add them on top of the boiling water, reduce heat to a simmer.

Immediately close the pan and start a timer.

For hard-boiled eggs, steam for 10 to 11 minutes, test to see how you prefer them.

For soft-boiled eggs, steam for 6 minutes.

Have a bowl of cold water ready, when the time is up, use kitchen tongs to remove the eggs from the steamer, dropping them in the cold water to stop cooking. Store in the fridge to enjoy later, or peel right away.

Have a tissue nearby to wipe your tears of joy.

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What I love about the method is its simplicity. Bring a little water to boil, place a steamer on top and cook to your level of liking, which is easily found in a couple of trials. Imagine that you want to make a big batch of deviled eggs and would like them all to be gorgeous. Well, this method will save you a ton of grievance.

Messages to thank me can sent by email at sallybr2008 at gmail dot com. I promise to share them all with Cindy. 😉

Steamed for 6 minutes, peeled and ready for an encounter with an Ak-Mak cracker…

8May2014

PEA PANCAKES WITH HERBED YOGURT

Posted in Appetizers, Side dishes, Small Dishes, Vegetarian-friendly, Veggies by sallybr

This recipe was on a recent issue of Food and Wine magazine, and I could not wait to try it, because at our recent rehearsal dinner in Sedona we ordered a batch of pea pancakes as an appetizer course, and they were a big hit. René Restaurant’s version was gluten-free, this one takes a small amount of all-purpose flour. A very elegant and tasty way to celebrate spring…

PEA PANCAKES WITH HERBED YOGURT
(slightly adapted from Food and Wine magazine)

3/4 cup plain low-fat yogurt
2 tablespoons finely chopped parsley, plus sprigs for garnish
2 tablespoons of finely chopped tarragon, plus sprigs for garnish
1/4 tsp dried mint
Kosher salt and freshly ground black pepper
1 + 1/2 cups frozen peas (8 ounces), thawed, plus more for garnish
1 large egg + 1 large egg yolk
1/4 cup heavy cream
1/4 cup low-fat yogurt
1/4 cup all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
pinch of cayenne pepper, or more, to taste
olive oil spray, for coating griddle

In a medium bowl, mix the 3/4 cup of yogurt with the chopped parsley, tarragon and mint and season with salt and black pepper. Cover with plastic wrap and refrigerate the herbed yogurt until chilled, at least 15 minutes.

Meanwhile, in a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain well and let cool.

In a food processor, mix cooked peas with egg, egg yolk, cream and 1/4 cup yogurt, and process until smooth. Add the flour, lemon zest, baking powder, cardamon, and cayenne pepper. Process a minute or so more, stopping to clean the sides of the bowl midway through.

Heat a large cast-iron skillet or griddle. Spray the surface with olive oil, and spoon 1-tablespoon mounds of batter into the skillet and cook over moderate heat until lightly browned on the bottom, about 2 minutes. Flip the pancakes and cook for 1 to 2 minutes longer, until lightly browned and cooked through. Transfer the pancakes to a platter and keep warm. Repeat with the remaining batter. Serve the warm pancakes topped with the herbed yogurt and garnished with peas and herb sprigs.

ENJOY!

to print the recipe, click here

Comments: This recipe was originally designed to make 18 tiny rounds, but I made 6 medium-sized pancakes. They were absolutely delicious, great texture, moist, tender, and with that perfectly bright taste of green peas. The lemon zest, as usual, adds a lot of spark to the flavor. I loved the herb yogurt, Phil preferred to enjoy his pancakes without adornment, or with a very light smear of butter. For my taste, the tarragon in the yogurt made this dressing a perfect match to the peas. Of course, if you are not too fond of tarragon, use another herb, I think fresh dill could be delicious too. I also enjoyed the contrast of the warm pancake with the cold dressing.

If you have a special dinner party coming up, think about these for your appetizer course. They would be amazing served just like small blinis, with some smoked salmon on top. They are very tasty at room temperature too, so play with different toppings and awe your guests! Probably other types of flour could be used, like almond or coconut, turning these babies into gluten-free entities.

ONE YEAR AGO: Mushroom Stroganoff

TWO YEARS AGO: Tomato Sourdough

THREE YEARS AGO: Gamberetti con rucola e pomodori

FOUR YEARS AGO: Flirting with Orzo

27Jan2014

SECRET RECIPE CLUB: QUINOA AND SWEET POTATO CAKES

Posted in Secret Recipe Club, Small Dishes, Vegetarian-friendly, Veggies by sallybr

The Secret Recipe Club is a monthly event that pairs food bloggers in secret so that they pick a recipe from their assigned partner, and blog about at the exact same time. My group always posts on the last Monday of the month, but we had a vacation break in December. Having barely survived SRC withdrawal syndrome, here I am to report on the outcome of my virtual stalking of Nicole’s site, Hapa-tite. I was delighted to learn the rationale behind her blog’s name: Hapa is a Hawaiian word that means “half” and is used to describe a person of mixed race with partial roots in the Asian or Pacific Islander heritage. Hawaii is one of our favorite spots on earth for a vacation. We love the atmosphere, the music, the pace of life, the people, and you cannot beat the weather. Weather? Sore subject. As I type this on a Sunday morning, a foot of snow is laying in our backyard. Simply put: a meteorological tragedy. But, rather than dwell on the harsh reality of January in Kansas, I will tell you that two other recipes fought very hard to be featured in the Bewitching today: her Chicken-Lime Skewers with Apricot Glaze, and her Pork Souvlaki. In the end, the chance to use my black, red & white quinoa made me go for these tasty little fritters.

QUINOA AND SWEET POTATO CAKES
(from Hapa-tite, inspired by original recipe from Cannelle & Vanille)

makes 8 cakes

1/2 cup (90 g) quinoa, rinsed
1/2 teaspoon salt, divided
2 tablespoons olive oil
1 shallot, diced
1 + /2 cups (about 200 g) grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 eggs
1/3 cup (50 g) Panko bread crumbs
1/3 cup finely grated Parmigiano cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives
grape seed oil for frying
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Bring 1 cup (250 ml) of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it’s tender. Set aside to cool.
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Heat a medium saute pan over medium high heat. Add the olive oil and cook the shallot for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.
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In a bowl, whisk together the eggs, breadcrumbs, cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.
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Heat a large saute pan over medium high heat. Add enough grape seed oil to cover the bottom of the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels before serving.
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ENJOY!

to print the recipe, click here

Comments: Aren’t these cakes the most colorful thing ever? I modified the recipe a little bit, adding more sweet potato than called for, and using a mixture of different quinoa colors instead of only white. They turned out quite festive. Those who have gluten intolerance can use gluten-free bread crumbs, or I suppose almond flour could go well too. You could probably get by with only 1/4 cup of almond flour as a binder. I also think some grated ginger could be fantastic together with the coriander and the herbs. Fun things to try.

Nicole, it was great to get to know your blog a little better this month, I see that 2014 will bring wonderful things to your life, like moving to a new home and getting married… Good luck with all your projects, and if you succeed in de-cluttering, tell me your secret! 😉

If you want to see what my fellow Secreters were concocting in their kitchens this month, poke the blue frog at the end of the post. I think she might be Hawaiian, who knows? She sure seems to have that aura of happiness that comes with the islands…

ONE YEAR AGO: Pumpkin Bolo de Fuba’ Cremoso

TWO YEARS AGO: Citrus-crusted Tilapia Filets

THREE YEARS AGO: Bran Muffins, not just for Hippies

FOUR YEARS AGO: Flourless Chocolate Cake

12Nov2013

ARTICHOKE-SAFFRON SOUFFLE

Posted in Small Dishes by sallybr

The inauguration of the Supernova oven demanded a special recipe. Soufflé had been on my mind for a long time, so all I needed to do was pick a flavor. A parenthesis is necessary. I’d lived for 16 years in a place that did not have frozen artichoke hearts for sale in any grocery store. I was in a state of permanent frozen artichoke withdrawal syndrome, only relieved during sabbatical experiences like the one in Los Angeles. The move to Kansas last year marked the end of my frozen artichoke misery. I now keep those cute little bags in our freezer, and never run out of them. End of parenthesis. Having said all that, artichoke was a natural option to flavor my soufflé. To make it even more special, the bechamel base would be flavored with saffron. Artichoke hearts. Saffron. Case closed.

ARTICHOKE-SAFFRON SOUFFLE
(from the Bewitching Kitchen, following Julia Child’s basic method)

6-cup mold, buttered and sprinkled with grated Parmigiano cheese

3 Tbsp butter
3 Tbsp flour
1 cup hot milk
good pinch of saffron
1/2 t salt
1/8 t pepper
4 egg yolks
5 egg whites + pinch of salt
3/4 cup artichoke hearts, sautéed slightly in olive oil
1/8 cup Fontina cheese, grated

Heat the milk almost to the point of boiling, add the saffron and let it rest for 15 minutes. Melt the butter, stir in the flour and cook for 2 minutes, don’t allow it to brown. Remove from the heat, and when the butter stops furiously boiling, add the saffron/milk all at once. Return to medium heat and cook, stirring constantly for a couple of minutes more. The sauce will thicken considerably. Season with salt and pepper.

Remove from heat, allow it to cool for 5 minutes or so, and add the egg yolks, one by one, mixing very well after each addition. This sauce can be prepared to this point and refrigerated; bring it to lukewarm before continuing. If you decide not to refrigerate it, then dot it with butter, cover it with a plastic wrap and go work on the egg whites.

Beat the egg whites with a pinch of salt until firm peaks form – depending on your mixer or the strength of your biceps it will take 2 to 5 minutes. Add 1/3 of this mixture to the sauce, to thin it slightly – add the prepared artichoke hearts and the Fontina cheese, mix well. I like to keep the artichoke hearts in chunks, but if you prefer you can cut them in very small pieces.

Now, add the remaining egg whites and fold into the sauce. You don’t need to mix it until it is all incorporated and totally homogeneous, because the “lift” of your souffle’ depends on the air present in the beaten egg whites. If you deflate it, you won’t have a well-risen souffle (it will still taste good, though).

Fill the souffle’ mold to 3/4 of its volume, place it in a 400F oven, reducing the temperature immediately to 375F. Cook the souffle’ for 30 minutes – do not open the oven door during the first 20 minutes. If you like it moist inside, serve after 30 minutes. I prefer to cook for 5 additional minutes, then the texture inside is perfect, not too dry, not too creamy.

ENJOY!

to print the recipe, click here

(click to enlarge)

Comments: A friend of mine recently asked me what I would do to get some drama into my life now that the kitchen hellnovation is over. Rest assured, Drama and Sally go hand in hand. Birds of a feather. Two of a kind. Peas in a pod.

I am not a soufflé-novice, and in fact it is one type of dish I’m pretty comfortable making, even for company. However, since the timing is so important, I normally prefer to make soufflé just for the two of us. I suppose it’s acceptable to throw a hysterical fit screaming at the husband to come sit at the table “RIGHT NOW!” but guests might be put off and never accept another invitation. Anyway, I was pretty confident making my concoction, prepared the bechamel based infused with saffron, sautéed the artichoke hearts, whipped up the egg whites. The oven was on, the beautiful blue indicator light had turned off, sign that Supernova had reached proper temperature.

Huge smile, I opened the oven door, and the smile became a shriek of horror followed by a “NOOOOOOOOO!” that could have awaken the dead. I forgot that we had assembled all the racks the day before, and there was no space in between them, so the only thing that could go in would be a sheet pan. Drama? You bet. Beloved husband tried to help but I advised him to leave the premises and take all canines with him. He complied. That’s when I stopped thinking rationally. I quickly put oven mittens on both hands, grabbed one of the racks, pulled it out, ran frantically around trying to find a spot where it could rest without burning any surface, re-arranged the other racks and finally placed the souffle dish inside. ~~Slammed~~ Closed the oven door, and noticed that the indicator light was back on. And on it stayed for quite some time (sigh). In other words, instead of going into a 400F oven, my production went into an environment that was more like 300F. Clear soufflé-abuse. I kept staring through the oven’s window, knowing that the first 15 minutes pretty much decide the fate of your souffle as far as rising goes. Mine was struggling. In retrospect, I should have waited for the oven to reach proper temperature, and only then placed the souffle in. The base is actually very forgiving, it can wait for a while before baking. I knew that, but I wasn’t thinking. Lesson painfully learned.

However, as I’ve said many times before, taste matters more than looks. And this was one tasty soufflé, my friends! Artichokes and saffron: a pair made in heaven, like peas in a pod, birds of a feather, Sally and Drama. 😉