I have a neighbor who is keeping us supplied with green onions this summer. I love to cook with green onions and I had been thinking about what to use them in and I thought of quiche. I haven't had any for years and never have made it so I started looking at reciepes and of course there are many. So here is what I used tonight and it was very easy and really good:
HAM AND CHEESE QUICHE
1 pastry shell
1 c. diced cooked ham (or turkey or sausage)
1 c. Cheddar, grated
1 c. Swiss cheese, grated
4 eggs
1/2 c. half & half
1/2 c. milk
1/2 tsp. salt
3 green onions white and green parts sliced thin
Preheat oven to 375 degrees. Spread diced ham over the bottom of pastry shell. Sprinkle with about half the cheese reserving several tablespoons of each cheese for the top of quiche.
Lightly beat the eggs with a wire whisk. Add the cream and seasonings and onions and blend until smooth. Set the shell on a cookie sheet, carefully pour in the mixture. Sprinkle with reserved cheeses. Bake at 375 degrees in center shelf for 30 minutes or until top is puffed up and browned or a knife inserted in the center of custard comes out clean.
Remove from oven and carefully slide onto a wire rack for 5-10 minutes. Garnish and serve hot.
This turned out really good and I fixed some roasted brussel sprouts to go with it:
1 bag baby brussel sprouts thawed and cut in half.
4 slices of bacon
fry the bacon until almost crisp. Spread the sprouts in a oven safe pan and drizzle with olive oil, salt and pepper and some old bay and few spoons of the bacon grease. Crunch up the bacon and mix in with the sprouts. Roast in 375 deg. oven about 20 min. or until done. Serve hot.
Saturday, April 30, 2011
Sunday, April 24, 2011
Easter lunch April 2011
Here's what we had for Easter lunch:
grilled ribeyes and chicken breasts
Roasted new potatoes with garlic, rosemary and olive oil
Cauliflower Au Gratin (recipe follows)
Bill's Angel eggs (recipe follows)
Homemade pimento cheese stuffed celery sticks
Here is the recipe I used for the Cauliflower, but I'm not going to use the flour roux next time. I will just heat the milk and add a spoon full of corn starch stirred in a bit of cold milk and added to thicken the milk. I like to thicken with corn starch better than flour. I think some bleu cheese crumbles on top would be good too.
Cauliflower Gratin
1 head cauliflower cut into large florets
5 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1 c grated Swiss or other white cheese
1/2 cup freshly grated Parmesan
1/2 of a small onion or 1/4 of a large onion, finely chopped
1/4 cup fresh bread crumbs
Blanch cauliflower florets in boiling salted water for about 2 minutes and then drain and set aside.
While the cauliflower is cooking melt three tablespoons of butter on low heat. Remove two tablespoons of the melted butter to reserve for your topping. Then stir in flour to the remaining butter in the pan and continue cooking on low heat for 1-2 minutes to get the flour taste out of the roux.
Add milk and gradually increase the heat stirring constantly and continue cooking until the white sauce is thick enough to coat the back of a wooden spoon.
Stir in pepper and nutmeg. (Do not add salt. There is enough salt in the Parmesan cheese for the entire recipe).
Remove from heat and slowly add about ¾ c of the Swiss cheese and about ¼ cup of the Parmesan cheese a little at a time making sure the cheese is all melted before going on to the next step.
Pour half of the white sauce into the bottom of either a 9X9 baking dish or a 8X13 depending on how many florets you have. Place the cauliflower florets on top of the sauce and sprinkle the onions on top. Pour the remaining half of the sauce on top of the cauliflower.
Top with the remaining Swiss cheese, the bread crumbs, and the remaining Parmesan cheese, in that order. Drizzle the top with the butter you had set aside.
Bake in a 375 degree oven for about 25 minutes or until the top is nicely browned.
Bill's Angel eggs
This is one of those "no measure" recipes but it's a great flavor combo.
Boiled eggs-yolks removed to a mixing bowl
about 5 slices bacon fried and crumbled
shredded pepper jack cheese
chopped jalapenos
mayo
green onion sliced fine
mix all, stuff egg whites, sprinkle with more shredded pepper jack
grilled ribeyes and chicken breasts
Roasted new potatoes with garlic, rosemary and olive oil
Cauliflower Au Gratin (recipe follows)
Bill's Angel eggs (recipe follows)
Homemade pimento cheese stuffed celery sticks
Here is the recipe I used for the Cauliflower, but I'm not going to use the flour roux next time. I will just heat the milk and add a spoon full of corn starch stirred in a bit of cold milk and added to thicken the milk. I like to thicken with corn starch better than flour. I think some bleu cheese crumbles on top would be good too.
Cauliflower Gratin
1 head cauliflower cut into large florets
5 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1 c grated Swiss or other white cheese
1/2 cup freshly grated Parmesan
1/2 of a small onion or 1/4 of a large onion, finely chopped
1/4 cup fresh bread crumbs
Blanch cauliflower florets in boiling salted water for about 2 minutes and then drain and set aside.
While the cauliflower is cooking melt three tablespoons of butter on low heat. Remove two tablespoons of the melted butter to reserve for your topping. Then stir in flour to the remaining butter in the pan and continue cooking on low heat for 1-2 minutes to get the flour taste out of the roux.
Add milk and gradually increase the heat stirring constantly and continue cooking until the white sauce is thick enough to coat the back of a wooden spoon.
Stir in pepper and nutmeg. (Do not add salt. There is enough salt in the Parmesan cheese for the entire recipe).
Remove from heat and slowly add about ¾ c of the Swiss cheese and about ¼ cup of the Parmesan cheese a little at a time making sure the cheese is all melted before going on to the next step.
Pour half of the white sauce into the bottom of either a 9X9 baking dish or a 8X13 depending on how many florets you have. Place the cauliflower florets on top of the sauce and sprinkle the onions on top. Pour the remaining half of the sauce on top of the cauliflower.
Top with the remaining Swiss cheese, the bread crumbs, and the remaining Parmesan cheese, in that order. Drizzle the top with the butter you had set aside.
Bake in a 375 degree oven for about 25 minutes or until the top is nicely browned.
Bill's Angel eggs
This is one of those "no measure" recipes but it's a great flavor combo.
Boiled eggs-yolks removed to a mixing bowl
about 5 slices bacon fried and crumbled
shredded pepper jack cheese
chopped jalapenos
mayo
green onion sliced fine
mix all, stuff egg whites, sprinkle with more shredded pepper jack
Saturday, April 9, 2011
Ranch Potatoes
This is an easy one and one of my favorites. I first had these at a funeral. I am pretty good at identifying ingredients, but thought it was sour cream. Come to find out it was bottled ranch.
Dice and boil several potatoes. Drain and put in a casserole dish in a single layer while they are still hot. Drizzle ranch dressing over them generously. Sprinkle with shredded cheese, bacon bits and green onions or chives. Cover for a few minutes to melt the cheese. Serve immediately.
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