I’m not sure how I went from quiche and tarts on this lovely Spring day, to winter Holidays; but there you are :-)
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
I love quiche. :)
I like smoked salmon in quiche. YUM!
I LOVE quiche and I think I’m inspired to make one. Maybe for this Sunday even. Thanks!
The pictures of those colorful tomatoes makes me want to plant some. I had no idea there were so many varieties. (I’m a gardening novice. But will be learning since I have 18 acres to play with now. And a can of nonhybrid seeds.)
I do know it’s easy to make ricotta, so if I can find the right tomatoes, it’s a go! I imagine, though, I can just use what I have on hand - some romas and some kumatos. Being in the ‘country’, I like to limit my trips to town.
Saturday night sounds like a good time to try a quiche or a galette, after hiking the AT with a friend during the day. I’ll reward myself! (BTW, what does ‘galette’ mean? rustic pie?)
Quiche is good. Not often eaten only due to the fact that it is not often remembered. DH likes it, both of us do. Tend to make Frittatas more often than quiche. Both are tasteful -just cuisine from different countries. Potato Fratta...Two forks please! Ham and Asparagus quiche has to be one of my favorites. Anything Asparagus is considered a favorite.
Mrs. OOS is from Iowa and I’m glad you have archived her cultural heritage, fwiw...
Throw a little Rhubarb pie on the side and ... well... wow...just.., wow...
Actually, I’m going to put this in the family album and lie to the kids. Sounds yummy!
I love savory tarts and was lucky enough to marry one!
1 envelope Knorr Vegetable Soup Mix
1 10 oz. package frozen chopped spinach - thawed and squeezed dry
3 large eggs, beaten
2 cups half and half
2 cups shredded Swiss cheese
1 ready-made 9 inch pie crust
Optional (but always good) 4 slices of cooked crumbled bacon or 1/2 cup chopped ham
I have done the tomato tart and it was delicious. Haven’t tried any of the others, but plan to, as spring seems to lend itself to tarts!
http://www.saveur.com/article/-/savory-tarts
http://www.deepsouthdish.com/2010/12/grandmas-old-fashioned-boiled-custard.html#axzz3XcWSnSso
Recipe: Old Fashioned Drinking Custard
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings
Ingredients
•1 quart of half and half (or use a 50/50 mixture of heavy cream, whole milk, and/or half and half)
•3/4 cup of granulated sugar
•1 teaspoon of all purpose flour
•6 egg yolks, reserve egg whites
•1 overflowing teaspoon of vanilla, almond, or rum extract, or to taste
•Whipped cream, to garnish
•Freshly grated nutmeg, to garnish
•1/2 to 1 ounce bourbon or rum, per mug, or to taste, optional
{Punch bowl directions below}
Instructions
Pour cream or milk into the top of a double boiler. In a separate small bowl, whisk the sugar and flour together and when the water begins to boil, whisk the sugar and flour mixture into the milk. Separate the eggs, reserving the egg whites in the refrigerator for another use, or to add to eggnog, if desired. In that same bowl you used for the sugar, beat the egg yolks until lemon colored and thickened. Temper the eggs with a few scoops of the hot milk, adding the milk to the eggs a little at a time, and whisking constantly while adding. Transfer the tempered egg mixture into the hot milk, whisking constantly until fully incorporated.
Cook, stirring constantly, until mixture reaches 180 degrees on a candy thermometer, about 10 minutes. You’ll know that the custard is ready when it coats the back of a spoon and you can drag your finger through the middle, leaving a path. Remove from heat and strain through a cheesecloth covered sieve; set aside to cool. Once cooled, stir in your choice of extract flavoring; add nutmeg to taste (I do about 12 passes on a microplane), taste and add additional extract or nutmeg, as desired.
Cover and refrigerate until cold. If desired, just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Whisk into the cooled custard before pouring into individual mugs. This step can be omitted if desired. Boiled custard can be used as a beverage, with or without a splash of bourbon or rum, and is also excellent over fresh or canned fruit, or when used as a dessert sauce over cake. Should keep about a week in the fridge.
To Prepare Eggnog for a Punch Bowl: Make multiple batches of this recipe, as needed, for the size serving bowl, but prepare each batch individually. Once cooled, add in the extract and nutmeg, and then combine batches together. Use a funnel to transfer into large gallon sized jugs to refrigerate overnight, or several hours until needed.
Just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Shake the eggnog well, then add to the serving bowl and whisk in choice of alcohol. Drop dollops of whipped cream over the top of the serving bowl, and grate fresh nutmeg on top, if desired.
IMPORTANT: Add a little bit of liquor first to the serving bowl, the total amount will depend on the serving bowl size. If you are doubling this recipe, start with 1/2 cup, then taste before adding more liquor. Generally this doubled boiled custard recipe will take somewhere between 1 and 2 cups of bourbon or rum, or other variations, depending on tastes. Always start with a little, then add more to taste. Add dollops of the whipped egg whites to the serving bowl if desired, and gently fold in. Scoop into mugs and garnish individual mugs with whipped cream and freshly grated nutmeg, if desired.
Variations: Can use bourbon, whiskey, or rum each alone, or in combination with sherry, cognac, or brandy, if desired.
Also recipes for the Drinking Custard here.
http://tastykitchen.com/recipes/drinks/mother-in-lawe28099s-southern-boiled-custard/
http://asoutherngrace.blogspot.com/2013/01/richer-than-richest-gold.html
personally, I favor “church-lady” cheese recipes... good food and reasonable cooking techinque are greatly appreciated.
.
Ciao
https://virtualcities.com/ons/ia/z/iaz86011.htm
The change I make in it is to use hot sausage, not Italian Sweet.
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My husband made this today, without a crust. It was delicious! Thank you so much!
This recipe just found for Chicken Kiev. It sounds like something some here might wish to try. Love Chicken Kiev and Chicken Cordon Bleu but have never made it. We would purchase prepared and prepackaged at a local meat market on Oak Lawn (here in Dallas) called Fishers. It was delicious. All one needed was to cook in the oven, add a wine and a side and have a feast.
Found a baked version today on a site called Jibber Jabber which seems simple enough. Sorry, unable to post the actual recipe from the site; but it might be worth the time to take a peek and see what you think....if you’re into that sort of thing
http://www.jibberjabberuk.co.uk/2015/04/chicken-kiev-bake.html
WOW!! Just WOW Just saw James Darren interviewed on PBS. The man is 79 years old and as Billy Crystal would say “He looks marvelous!! Almost 80 and going strong. Lots of work done, but well worth it. ‘Goodbye Cruel World’
Classic recipe
Take one box of Kraft shells n cheese and prepare as directed on carton.
Take one can of Spam and cut into 1/2” chunks.
Add the spam chunks to the previously prepared Kraft Shells n Cheese
Yummmm
Not all of us have Jewish mothers - tho during flu season, we certainly would miss them. However this site might come close
GOURMANIA
http://www.gourmania.com/pages/recipes.htm
Another Site which has been visited often is MIMIS CYBER KITCHEN. This site also has an ability one can post his own recipe for keeping on line. Granted, it is not sophisticated like WordPress, Blogspot, or others. More of a Circus/children’s atmosphere - Recipe Circus is the name. Given the times in which we live, we are well acquainted with clowns and such. Here, too, is an interactive board for questions, answers and comments.
http://www.cyber-kitchen.com/recipes.cgi
http://recipecircus.com/
JT - just a suggestion...would it be possible to include the prior week’s addy when posting your new week’s post? Makes it so much easier to find :) OK - confession, this is a ?lazy? person speaking here.