Bacon, Spinach and Mushroom Quiche

One might think of a quiche as an elegant and more refined alternative to that of an egg scramble. It is. However, if it is not as easy, it is more so. The best thing about a quiche is that it is perfect for breakfast, lunch and dinner, may be served solely or accompianed by a green or fruit salad to complete a main course and can include any ingredients in your fridge or that you can think up. If you are taking a vegetarian route a Greek quiche with feta cheese, kalamata olives, tomatoes, onions and peppers is fabulous. Or a fresh seafood quiche with scallops, prawns and crab meat and sauteed leeks is my favorite. This Bacon, Spinach and Mushroom Quiche tends to be the one that I make most often, as the ingredients are popular to most, and I generally have them all on hand. This is a great way to push your imagination and an easy way to use up ingredients you have in the refrigerator while creating a dish that will impress your family and friends. Served warm or room temperature, this is a perfect option for a weekend brunch or as an appetizer at a dinner party. I make one once a week and keep it in the fridge for a delicious and quick breakfast each morning. Bon Appetit!

Quiche Ingredients
2 Tablespoons extra-virgin olive oil
1/2 sweet white onion, diced
4 cloves of garlic, minced
8 ounces of mushrooms, sliced
2 Tablespoons butter
8 slices of slightly undercooked bacon, roughly chopped (To cook the bacon place on a cooling rack on top of a sheet pan, and bake in the oven at 350 degrees for approximately 10 minutes, or until the bacon is almost done. It will fully cook within the quiche.)
2 sprigs finely minced fresh rosemary (approximately 1 teaspoon dried)
1/2 teaspoon dried thyme
1/2 teaspoon coriander
Salt and pepper to taste
8 ounces baby spinach leaves, washed, drained and patted dry

4 eggs plus 2 egg yolks
2 1/2 cups half & half
Several dashes Tabasco sauce (optional)

4 ounces diced brie cheese
2 ounces shredded parmesano-reggiano

1 pie crust (Recipe below, but go right ahead and purchase a pie crust if you so prefer)

Quiche Preparation
In a large pan over medium heat saute the onion in the olive oil for approximately 5 minutes, or until onions are completely translucent. Add in the garlic, careful that it does not burn, and saute for additional 2 minutes. Add in the mushrooms and the butter and saute, stirring often, approximtely 7-8 minutes, or until the mushrooms are completely tender. Add in the chopped bacon, herbs, salt and pepper to taste, and incorporate all the ingredients. In gradual handfuls add in the spinach leaves, and saute until the leaves have all gone limp and the volume decreased by half in the cooking process. Remove from heat. Pour the mixture into the empty pie crust.

In a seperate bowl, throroughly whisk together the eggs, half & half and Tabasco sauce. Pour into the crust over the spinach/bacon/mushroom mixture, carefully combining all ingredients. Stir in the brie and parmesano-reggiano cheeses.

Crust Ingredients
1 stick chilled butter, diced
1 cup flour
Pinch of salt

2-4 Tablespoons of ice cold water

Flour for rolling
Butter for the quiche dish

Crust Preparation
In a large bowl combine the flour, butter and salt and mix by hand, crumbling the butter into the flour until the texture likens that of corn meal. Add in 2 Tablespoons of the cold water and mix until the dough begins to lump together and form a ball. Add more water in stages if the dough appears too dry. On a large floured surface roll out the dough until it is large enough to generously fold into a traditional quiche dish. Butter the quiche dish and gently place the rolled crust into the form, trimming any excess on the edges.

Bake the quiche at 375 degrees for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Rest for approximately 15 minutes before slicing. May be served warm or at room temperature.

Serves: 8

Crab Cakes with Lemon Aioli

My family and I absolutely love crab cakes. They are absolutely perfect for an appetizer, several served with a salad and grilled asparagus for a main course, or even perfect turned into a burger for a more casual meal, using the aioli in lieu of mayonnaise on the bun. Buying a whole crab from the store, poaching it and then extracting the meat can be cumbersome, and buying crab meat fresh from the fish market can be very costly. I found a wonderful alternative by using canned crab meat in my recipe. Definitely choose the highest quality of canned crab, as not to compromise the flavor. I found the best to be from Trader Joe's. An entire one-pound can of crab meat is just $10, and the freshness and flavor is wonderful. I serve my crab cakes with a lemon aioli; so easy to make and enhances the cakes with the additional creaminess and tang of the lemon. You will most definitely impress yourself, your family or your guests with the simplicity and flavor of this recipe.

Ingredients
2 shallots, minced
1/2 red bell pepper, minced
1 egg
1 pound lump crab meta
Salt and pepper to taste
1/2 cup mayonnaise
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 lemon, juiced
1/2 teaspoon Tabasco sauce
1 teaspoon Old Bay Seasoning
1/3 cup panko bread crumbs
1/2 tsp dried ginger powder

Grapeseed or high-temperature oil for frying
Flour for dusting the crab cakes before frying

Preparation
In a large bowl combine all ingredients. Form the crab mixture into large 2 Tablespoon portions into balls and then flatten and shape into a cake, about 1/4 inch thick. Dust each crab cake on both sides with the flour. In a large skillet, on medium heat, bring the oil up to temperature, and fry the crab cakes in small batches, 4 minutes on the first side and 2-3 minutes on the other side until they are a deep golden brown. Rest them on a paper towel to remove excess oil. Serve with Lemon Aioli (recipe follows).

Yields: 18 crab cakes*

*Depending on how large you make the crab cakes, and how many you are serving, there are sure to be leftovers. Freeze them, uncooked, layering in parchment, in an airtight container, for whenever you need them. Simply defrost on the counter for about an hour and follow cooking instructions from there.

Lemon Aioli
In a food processor pulse together and refrigerate:
2 cups mayonnaise
Zest of 2 lemons
3-4 Tablespoons fresh lemon juice
2 cloves garlic, finely minced
Salt and pepper to taste

Orange Beef and Broccoli

 

Beef and Broccoli is one of my sister, Hilary's, favorite recipes. She always orders it when we go out to an Asian restaurant. For a great night of dinner at her house several months ago I recreated her favorite, but added a twist of citrus with organic oranges. This simple ingredient took this somewhat generic dish to the next level, and was a great way to counteract the additional spice that I added to the dish creating the perfect balance. This is it for an easy dinner party recipe, or simply, as we enjoyed it, at home on the couch on a cold night. It feels like "comfort food" without the regret. I served it on a bed of brown rice, but if you are looking to avoid carbohydrates, simply double the amount of broccoli or add water chesnuts, red peppers or bamboo shoots and it is a meal in itself. If you prefer chicken or prawns to beef, both which I always have on hand, either are a  perfect substitute.

 

Sauce Ingredients

Zest of 1 orange

Juice of 1 orange

2 Tablespoons corn starch

2 Tablespoons low-sodium soy sauce

1/3 cup orange marmalade

1 teaspoon grated fresh ginger

4 cloves grated fresh garlic

1 Tablespoon Thai chili sauce, or to taste (Local markets carry a variety; I prefer Mae Ploy, as it also has a hint of sweet to match the heat)

 

Sauce Preparation

Wisk all of the sauce ingredients together, making sure that the marmalade is completely absorbed, and set aside.

 

Main Ingredients

3 Tablespoons sesame seed oil

1 red onion, thinly julienned

1 Tablespoon chopped garlic

1 pound thinly sliced beef, cut into strips (I love to use flank steak in this recipe; it is already thin, so the preparation is so easy)

2 large heads of broccoli, including stems, chopped into bite-sized pieces

 

Garnishes (optional)

Toasted sesame seeds

3/4 cup chopped, salted cashews

4 scallions chopped

 

Preparation

In a large pan or wok, over medium to medium-high heat, saute the red onion in the sesame oil for approximately 2-3 minutes, simply to take away the bite. Add in the chopped garlic and the beef and saute for approximately 2 minutes; when it is just starting to brown. Add in the broccoli and continue sauteing for approximately 8-10 minutes, or until the broccoli reaches desired tenderness. Add the prepared sauce into the pan, making sure to coat all ingredients and bringing the sauce up to temperature. Serve over a bed of brown rice and garnish with toasted sesame seeds, chopped cashews and chopped scallions.

 

Serves: 4

Creamy Caramelized Onion and Potato Chowder

This recipe is an absolutely perfect starter for any chilly night or winter supper. As a main course it is a wonderful blank slate to add diced carrots, bacon or chopped ham for a complete entree. Served with French bread or in a baked bread bowl for a rustic presentation, it will warm your family or guests from the inside out. Garnish with chilled sour cream and chopped scallions. If you have approximately three cups of leftover mashed potatoes in the refrigerator from a previous meal, simply forego the initial steps of creating a potato mash, and use those for the basis of the recipe instead; it will cut your preparation time easily in half. This is also a great recipe to make ahead and freeze, for a quick "to-go" when time or energy is minimal.

Ingredients

Potato Mash:
4-5 large rustic potatoes, peeled and roughly chopped
4 Tablespoons butter
1/2 cup milk or cream
Salt and pepper to taste
Garlic powder to taste

Caramelized Onions:
3 sweet yellow onions, halved and roughly sliced
6 teaspoons butter
4 teaspoons olive oil
5 minced garlic cloves
8 Tablespoons dry white wine
5 Tablespoons dried thyme
2 teaspoons dried red pepper flakes
2 Tablespoons honey
Salt and black pepper to taste

1/3 cup sherry
2-2 1/2 cups broth (vegetarian if you would prefer, but chicken or beef broth recommended for flavor)
2 cups cream
2 cups grated cheddar or gruyere cheese (or preferred, such as mozzarella or parmesan)
6 Tablespoons chilled sour cream (garnish)
Chopped scallions (garnish)

Preparation

In a large pot of boiling, salted water poach the potatoes until cooked throughout. Drain and mash. Return the potatoes to the pot and add the butter, milk or cream, salt and pepper and garlic powder to taste. et aside.
In a large skillet add the Caramelized Onions ingredients. Saute on low and slow for approximately 12 to 15 minutes, stirring very frequently to avoid the garlic from burning, until the onions are extremely limp and lucid through.

In the large pot of potatoes add the caramelized onions and the remaining ingredients: sherry, broth and cream. Combine the ingredients well and bring the stove up to medium heat. Stir until the chowder has reached desired texture and warmed throughout, making sure that the potatoes do not stick to the bottom of the pot and burn.

Serve and garnish with chilled sour cream and scallions.

Serves: 6 (main portion) to 8 (starter)

Shrimp, Scallop and Clam Cioppino

 

The key to creating a fantastic cioppino relies on one basic necessity: fresh ingredients. This is the time and place to become best friends with the local fish monger or the gentleman behind the seafood counter at the market. Cioppino is such a rustic and simple dish to create, but without the highest quality of seasonal fish and seafood it will fall from grace. Living in Port Townsend, Washington, right on the ocean, I immediately turned to the advice of the seafood experts at Key City Fish Company, located in the boat haven in downtown Port Townsend. They have the most knowledgeable staff around, and I was able to select some beautiful clams, prawns and large scallops to accompany the fresh salmon I had acquired from a fisherman friend to complete this recipe. Cioppino is perfectly served on it's own, with large peices of warmed rustic French bread to soak up the wonderful juices, or over a bed of simple white rice or linguine noodles for added substance.

Ingredients
3 Tablespoons olive oil
1 teaspoon butter
1 large fennel bulb, thinly sliced
1 1/2 yellow onions, chopped
2 teaspoons salt
4 garlic cloves, minced
1 teaspoon dried red pepper flakes
3 teaspoons Italian seasoning (or blend of thyme, basil, oregano and parsley)
Salt and pepper to taste
1/4 cup tomato paste
1 (32 ounce) can diced tomatoes, in juice
2 cups white wine
5 cups chicken stock
2 bay leaves
1 pound manila clams, cleaned
1 pound prawns, peeled, deveined and cleaned, tails on
1 pound salmon, deboned and cut into bite-sized pieces
1 pound scallops, cleaned and drained, towel-patted dry
Lemon wedges, to garnish
Chopped parsley, to garnish

Preparation
In a large pot over medium heat saute the fennel and onion in the olive oil, butter and salt, until the onion becomes translucent, approiximately 7 to 10 minutes. Add in the garlic, red pepper flakes, Italian seasoning, salt and pepper and tomato paste. Saute an additional 2 minutes to incorporate the flavors, careful not to let the garlic burn. Add in the diced tomatoes, with juice, white wine, chicken stock and bay leaves. Cover and bring to s simmer. Reduce the heat to medium, medium-low and lightly simmer for 30-45 minutes.
Add in the clams and cover, steaming for approximately 5 minutes, until they open completely. Add the remaining seafood and cook over medium heat, gently stirring occasionally, until all of the fresh ingredients are cooked through. Season with salt and pepper to taste. Garnish with a lemon wedge and chopped parsley.

Serves: 6

Creamy Tomato Basil Bisque

My favorite things to create in the kitchen are unique soups or stews, especially when entertaining. Either are generally so basic to develop, and which fresh seasonal ingredients can easily compete with any complex dish which may have taken hours to prepare. When entertaining, soups and stews are an essential starter to any meal, as they can be made hours, if not days ahead, and simply rewarmed prior to serving. Most often, if they are made days ahead, the final product is even more fantastic, as the flavors have had time to meld together, increasing richness and cohesiveness. This is most definitely one of my favorite soups; it is both light and hearty at the same time, a absolutely perfect for a cold night this time of the year. For convenience I used canned diced tomatoes, but, please, opt for fresh tomatoes, especially an heirloom varietal, if preferred. Topped with crisp croutons or an herbed crostini on the side completes this dish. For a light lunch accompany it with a mixed green salad, or simply serve it as a starter at the next dinner party. It is so versatile, as it is vegetarian, but diced ham or chicken could easily be added to make it more substantial.

Ingredients
4 Tablespoons olive oil
1 Tablespoon butter
2 red onions, chopped
2 carrots, peeled and diced
1 stem celery, chopped
2 Tablespoons minced garlic
1 cup white wine
2 (32 ounce) cans diced tomatoes, with juice
1 teaspoon sugar
2 Tablespoons tomato paste
1/2 cup chopped basil leaves, packed (plus an additional julienned leaves for garnish)
2 cups vegetable stock (prefer chicken stock for flavor if not vegetarian)
Salt to taste
1 Tablespoon fresh cracked black pepper
1 Tablespoon Italian seasoning
3/4 to 1 cup heavy whipping cream
Croutons to garnish
Parmesan cheese to garnish
Basil pesto to garnish (optional)

Preparation
In a large pot saute the onions, carrots and celery in the olive oil and butter on medium-high heat until the carrots are tender, but the onions are not limp, approximately 7 minutes. Add in the minced garlic and saute an additional 2 minutes, careful that the garlic does not burn. Add in the remaining ingredients through the heavy cream. Reduce the heat to medium-low and simmer for approximately 45 minutes, stirring occasionally. In batches, blend the soup in a Cuisinart or with a hand emulsifier until the texture becomes somewhat smooth; some prefer it more rustic, while I prefer a silkier consistency. Serve, garnishing with shredded parmesan cheese, rustic croutons and room temperature basil pesto to garnish (optional).

Serves: 6

Kale and Beet Salad

I have only recently started eating both kale and beets on a regular basis. When I was living just outside of Portland, Oregon beets were surprisingly hard to come by in the produce department, and I found spinach, especially that washed and pre-packaged, to be much more convenient than kale, which often comes straight from the farm to the market. However, since I moved to Port Townsend, both these ingredients have become staple parts of my diet. I have goofed around with this recipe several times, but found this method to deem the best result. I prefer my kale to maintain somewhat of it's raw texture, but if preferred, roughly chop the leaves and bake in foil at 350 degrees for approximately 7 minutes to wilt it slightly. I love feta cheese and sliced almonds to top off this salad, but roasted cashews or walnuts would be wonderful, and goat cheese in lieu of the feta would take away the slight bite. Toss with the dressing just prior to serving.

Ingredients
Salad
Head kale, large vein removed, roughly chopped
5-6 large beets, peeled, chopped into bite sized pieces
1 cup crumbled feta cheese
1/2-3/4 cup sliced almonds (toasted, if preferred)
1/2 red onion, sliced very thinly

Dressing
1 Tablespoon minced garlic
4 ounces red wine vinegar
6 ounces olive oil
Salt and pepper to taste

Preparation
Preheat the oven to 350 degrees.
Chop the kale and set aside.
Line a baking tray with foil and place the chopped beets on it, covering with another layer of foil, pinching the edges to create a steam pocket. Bake the kale for approximately 40 minutes, until tender.
In a large bowl toss the kale with the baked beets, right out of the oven. The heat and steam from the beets will help wilt the kale slightly. Cover the bowl with foil and set aside for approximately 15 minutes for the kale to wilt further. Prior to serving toss in the red onion, dressing, and top with the red onion and almonds, turning slightly to incorporate.

Serves: 6