Posted on 04/16/2015 3:56:27 PM PDT by Jamestown1630
I like savory tarts, quiche-s, pies. I think I enjoyed my first quiche in the mid-1970s, at a little party. I had never had anything like it, and began making them.
Many years ago, I found on the 'young' WWW, a recipe for a sausage quiche on the website of the Mason House Inn of Betansport, in Iowa. I don't see the recipe on their website anymore, but it's been saved here:
https://virtualcities.com/ons/ia/z/iaz86011.htm
The change I make in it is to use hot sausage, not Italian Sweet.
Also, I recently found this 'Tomato Galette', which is more of a rustic tart or pie, from the PBS television show "Kitchen Vignettes":
http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/
(Do not cheat and use a store-bought pie crust for the galette! That's what I did the first time I tried this, and it can't compare.)
I'm a big fan of the 'Kitchen Vignettes' videos; they are such a brilliant amalgam of images, music, and good rustic food. My favorites are the Holiday ones, like these (best viewed full screen):
https://www.youtube.com/watch?v=RGjJMGXL9ho https://www.youtube.com/watch?v=SRr9piw5ZEg
(I guess we could call these 'foodie porn' :-)
-JT
Duck eggs ate my preferred egg for baking. Cakes rise higher and lighter than with chicken eggs.
Are not ate. Bedtime.
The vinegar, lemon juice, etc., in your homemade mayonnaise makes the end result acidified enough such that bacteria can’t live in it.
Even the NIH admits this...
“Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review.”
(read more at the link)
http://www.ncbi.nlm.nih.gov/pubmed/10945595
Just plain raw egg yolk at room temperature is where bacteria can grow well. But a newly hatched egg has great protection from bacteria exactly as it comes out of the chicken.
“Why The U.S. Chills Its Eggs And Most Of The World Doesn’t”
(read more at the link)
Trouble is, as the article says, in we’ve regulated farmers into “washing” the eggs, thus allowing bacteria to pass through the shell, thus we require refrigeration all along the whole supply chain to the table. Many other countries are followers of the “no-wash, no-refrigerate” regimen that the entire world always followed up until a few decades ago.
“Take Care to Avoid Risk with Backyard Chickens “
(read more at the link)
http://www.foodsafetynews.com/2011/06/salmonella-risk-in-backyard-chicken-eggs/#.VTCV9ovwA6Y
“As an egg ages, protective barriers inside the egg break down and the egg becomes more susceptible to bacteria, according to Schivera’s report. The egg white’s alkalinity discourages bacterial growth and the thick white inhibits movement of bacteria. When the white weakens with age, bacteria are more able to enter the nutrient-rich yolk, where they can thrive if the egg is stored at a warm temperature. However, a clean, fresh egg is rarely internally contaminated.”
I love quiche. Do you have a great recipe for spinach quiche? My winter garden has produced some bountiful harvests of spinach this year, and I am eating it almost daily and freezing some too.
Today I tried a new recipe for Thai Stir Fry Spinach:
1/2 Tbls EVOO
1/4 Tbls minced garlic
2 Cups Fresh Spinach
1/2 Tbls fish sauce
1/8 tsp black pepper
1/2 tsp raw sugar(regular is ok too)
1 Tbls water
1/16 tsp red curry paste
Heat the oil a bit, add garlic and cook just a little, then add the spinach.
After about a minute, turn the spinach over and stir with spoon, and the other ingredients all at once(I mixed them before I started and kept them sitting by the stove).
Put the lid on for about a minute, then stir a bit more till done as you like. All together about 2 minutes from start to finish of cooking for me.
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
Last spring our cooking club leader made this after finding fresh mushrooms in the forest . It was wonderful. I love Suzanne Goin’s recipes.
Chickens are nice, meat birds on the other hand are disgusting and filthy. We did two seasons raising them for the freezer. 25 each time. It’s sad what has been done breeding the meat bird. They grow to slaughter age in 6 weeks, and all they do is eat and poop. They are gross to take are of and by 6 weeks some of them are almost not able to walk. They are bred to grow fast. Having a bath of laying hens would be much nicer, you’d get eggs and could go outside when you wanted a fresh chicken for dinner.
Actually, I had planned on posting a spinach-mushroom tart that I’ve been making since the ‘seventies. It came from The New York Times Natural Foods Cookbook, and has a whole-wheat crust, mushrooms, spinach and Swiss cheese in an egg custard.
It’s great, but I couldn’t find it online anywhere, and it was too long to type up last night. I’ll post it over the weekend.
I remember the first time I made it, I was constantly going to the ‘fridge and stealing little bits of it to eat cold :-)
That DOES look easy! Thanks, I’m gonna try that!
The Greek one looks very good.
-JT
Sounds good - looking forward to it.
I think it’s sad what’s been done to breeding and raising ALL of the meat animals. When I was young, meat was much tastier and more satisfying - beef, pork, lamb all had a nice amount of fat; and you didn’t eat as much, because you were satisfied with a reasonable amount.
(Sometimes I think that in many areas, we never truly ‘progress’; we just make tradeoffs, some pretty questionable...)
-JT
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
This is just one ‘church ladies’ site.
http://familylobby.com/thechurchladie/customsection/default.asp?id=1862
And another...do hope you are familiar with the Web Archive and its workings... This can be found there. The first link will take you to a posting from a date in this now defunct site (just one of many picture shots)
The second will bring up an entirely different page for you to search several years worth of shots. Just plug the #2 link into their system when it asks for a URL
http://web.archive.org/web/20021002041954/http://www.angletoncofc.org/cookbook/contents.htm
http://www.angletoncofc.org/cookbook/contents.htm
This is a cookbook from The Church of Christ
Here’s the Spinach Tart recipe that I promised. It’s one of my favorite dishes, and came from the New York Times Natural Foods Cookbook, published in the early 1970s:
The reviews indicate how well-loved this book still is.
Spinach Tart
For the pastry:
1 cup stoneground whole wheat flour
1/4 tsp. sea salt
1/2 cup butter
1/4 to 1/2 cup ice water
For the filling:
2 cups shredded fresh spinach leaves
2 tablespoons finely chopped onion
1/4 teaspoon crushed rosemary
1 cup sliced mushrooms
3 tablespoons sweet butter
1 tablespoon whole wheat flour
1 cup grated Swiss cheese
1-1/2 cups heavy cream
4 eggs, lightly beaten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Few grains cayenne pepper
1/8 teaspoon nutmeg
1/4 teaspoon raw sugar (I leave this out.)
To prepare pastry, place flour and salt in a bowl. Cut in the butter, then add the ice water a tablespoon at a time until mixture feels wet and almost slimy. (Whole grain flour will absorb moisture more slowly than regular flour). Form into a ball and chill for 30 minutes.
Preheat the oven to 325 degrees.
Roll the chilled dough to 1/4 inch thickness between sheets of wax paper, making a circle to fit a 10-inch pie pan. Peel the layer off one side an press dough into an oiled, 10-inch pie pan. Carefully peel off the top layer of wax paper. (To be honest, I usually just plop the dough ball into the pan, and work it in with my fingers to cover the pan.)
Bake 5 minutes.
To make the filling:
Place spinach, onion and rosemary in a saucepan with a little water (maybe a tablespoon) and cook, covered, until wilted. Drain. Place in an electric blender and blend until smooth, using a little of the cooking liquid if necessary.
Increase the oven to 400 degrees.
Saute the mushrooms briefly in the sweet butter. Sprinkle with the tablespoon of flour and cook, stirring, one minute.
Place mushroom mixture in bottom of partially cooked pie shell. Top with the spinach puree and sprinkle with the Swiss cheese.
Beat the cream and eggs together, and add salt, pepper, cayenne, nutmeg and sugar. Pour over the mixture in the pie shell.
Bake 15 minutes; then reduce oven heat to 325 degrees and bake about 30 minutes longer, or until puffed and browned and set. Cool slightly before serving. Yields 8 to 10 servings.
I learned a great spinach recipe from Korean friends. Here’s a very close recipe to what I do. It’s wonderful cold, in the summer, and makes up fast:
http://www.food.com/recipe/sigumchi-namul-korean-spinach-salad-kimchi-320175
I don’t really blanch the spinach, though. I put a very little water in a fry pan and wilt the spinach; then add the other ingredients and chill. Serve with some soy sauce.
(How do you freeze your spinach? It’s so tender, I never thought of trying to freeze it; I thought you’d need to do it some high-tech way to get it flash-frozen very fast.)
-JT
Today, once again your Pineapple Wacky Cake was made. This time followed by DH suggestion and using pineapple chunks. As this was an experiment, went a bit further and used 1/2 teaspoon vanilla and another of coconut extract. Now it should be a Pina Colada Cake?? Baking at the moment and awaiting with fork in hand
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