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Sunday Brunch: Simply Perfect Quiche

From Recipes [Photo: Robin Bellinger] Until I made onion custard pie on a whim last fall, I didn’t even know that I liked quiche. Now I adore it. Having finally acquired a proper porcelain quiche dish, I christened it with Tartine’s recipe, which is, unsurprisingly, simple but perfect. The incorporation of crème fraîche makes the custard irresistibly tastier and fluffier, almost like a savory dessert. Keeping the flavoring to thyme, salt, and pepper allows you really to appreciate the eggs and crust. This crust baked up better than any I have made before (including previous attempts at the same recipe for sweet pies, which were, mysteriously, far less successful). It was easier to handle and flakier once baked. Should my new quiche dish get the credit for these tender-crisp and buttery brown layers? No, I finally realized—most of my recipes for crust make two 10-ouce disks of dough, but this recipe makes two 16-ounce disks. That’s a lot more crust! You can, of course, use any unsweetened pastry crust to make quiche, but I thought this generous recipe worked particularly well. I served the quiche last weekend with a citrus salad inspired by Blue Eggs and Yellow Tomatoes : arrange the …

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Tags: attempts, butter, custard, dish, dough, food, incorporation, onion, oven, pepper, photo, Pies, salt, whim

Market Matters- Red in the New Greens

Winter is the height of the season in Southern California for many of the greens we all love. Kale, Spinach, Rapini, Chard, Mustard, Pea Tendrils. You see them this time of year at the market. They are so beautiful, like masterful Baroque still-life paintings of the Dutch Golden Age.

Tags: autumn, bitter, chromatics, food, hollywood, indian, intricate, pepper, recipes, shapes, tendrils, time

Tagliatelle with Walnut Ricotta Sauce, Roasted Brussels Sprouts, Braised Celery, Orange Pound Cake

Dinner 2/19 Tagliatelle with Walnut Ricotta Sauce Roasted Brussels Sprouts Braised Celery Dessert Orange Pound Cake We made tagliatelle tonight — see what happens when you watch too much Lidia Bastianch during lunch? It’s always fun to break out the pasta roller attachment for the mixer. We made a decent sized batch, as the kids always want seconds. Maybe next time we’ll do some flavored pasta — spinach lasgana sheets, carrot gnocci, etc… It was paired with a walnut and ricotta sauce (ground/toasted walnuts, ground extra firm tofu, soy sour cream, parsley, salt, pepper and nutritional yeast) which was tossed with the pasta right out of the pot with a little parsley as garnish. For the sides, we made roasted Brussels Sprouts — cut in half, tossed with olive oil, salt and pepper and roasted at 450F for 15-17 minutes, tossing about half way through. The other was a Braised Celery dish (also adapted from Lidia), slow cooked in a dutch oven with onion, garlic, tomato paste and a little broth. For dessert Liz made a pound cake with a little extra orange juice and as we already had the mixer our for the pasta, a little whipped Soyatoo, topped with orange supremes. Tags: celery , brussels sprouts , walnuts , tofu , pasta , …

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Tags: garnish, Nutritional, pepper, roasted-brussels, sauce, tomato, walnut, walnuts

Meat & Potatoes: Neeps and Tattie-Cakes with Braised Short Ribs

Neeps and Tatties . That did not come out of my brain. But I have had them on the brain ever since I first read about them over at The Daily Spud . It seems Neeps and Tatties are a traditional Scotish favorite, though my version is hardly traditional. I am sure you can guess that the Tatties are taters. Actualy potatoes. But Neeps may be new to you. If so I hope the name makes you smile as much as it does me. Especially when said in conjunction with Tatties! Neeps and Tatties . I dare not say where my mind goes when I hear that phrase. But where my mind should be going is to the Scotish turnip, or what we would call a rutabaga. Because that’s what a Neep is.

Tags: autumn, chicken, flour, food, oven, pepper, remove-the-pot, scotish, texture, winter, zinfandel

Perfect Potatoes Au Gratin

Is there even such a thing as “bad” potatoes au gratin? I really don’t think there is. And that makes the title of this recipe even more weighty. This is a very basic, but exceedingly delicious, version of the much-beloved side dish. Serve it to people you love. If they don’t already love you back, they will.

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Tags: cream, flickr, friends, makes-the-title, over-the-bottom, pepper, the-potatoes, very-basic

12 oz. Lemon Pepper Fettuccini Pasta

6.00mm wide. Cooks quickly, in about 3 1/2 to 5 minutes. Made with lemon juice, lemon peel, black and cayenne pepper. A perfect complement to seafood! To spice it up a bit, add some butter, a little lemon juice, and some garlic and pepper. Made from ultra-premium wheat flour and fresh, all-natural ingredients only. Nothing artificial! Orders totaling $50 or more receive FREE GROUND SHIPPING within the continental US! Product DescriptionRossi lemon pepper pasta Fettuccini. 6. Ling Ling mm wide. Cook rapidly to about 3 1 / 2 to 5 minutes. Lemon juice, lemon rind and black pepper. Pie, some bite. Needed because of the versatility in many restaurants. Great seafood. 1 12 oz package. . . . More ” 12 oz. Lemon Pepper Fettuccini Pasta

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Tags: continental, cooking, description, fettuccini, lemon, little-lemon, more-receive, pasta, pepper, the-versatility, wheat-flour

Market Matters: Melon-Choly Summer’s End

I know you have enjoyed the classic pairing of prosciutto and melon. It’s sweet, it’s salty and it is about as good as summer gets! Well I could not let summer slip by with out featuring this classic summer recipe. So for the very last Market Matters at the Hollywood Farmers Market of this all too short, but glorious summer– I am bringing home a melon. For Sup’s version of Prosciutto with Melon, Anise and Black Pepper. I love melon for obvious reasons. When it’s good, it is mind-blowingly good. So once you have had melon of that caliber it’s hard to eat those spongy, pastel-colored cantaloupes from the grocery store. Or worse yet, those green monstrosities that come in prepared “fruit” salads. I don’t quite know how they get away with calling that food. I’d rather eat the plastic box it comes in. That is not a perfect end of summer melon. So please choose your melons well… They key to choosing good melons, is to choose ripe melons. Fortunately melons are one of the easier items to choose; whether from your local produce department or you favorite farm stand. The rules are these: – A melon should be heavy for its size. – If it is a variety with “netting”, like a …

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Tags: always-the-case, attention, black, brunch, first courses, hollywood, lunch, market-matters, pepper, quick and easy

Recipe for Corn Salsa with Zing

Did you know that an ear of corn averages 800 kernels in 16 rows?  That’s a lot of little nuggets of flavor on one cob.  It’s no wonder that many of us become corn-obsessed by late July.  Now, I have always been a low-maintenance kind of corn eater.  Boil it, roll it in a little butter, salt it, and eat it.  At times, I do like to add a little “ding” noise, like an old typewriter, as I reach the end of the row.  This was merely for the entertainment of my two boys, of course.  However, I abruptly stopped this little show when one of them asked, “What’s a typewriter?  That sounds like something really old-fashioned.” Bam!  Reality smacks me in the face!   Hair becoming grayer…wrinkles forming around eyes… Is it not enough that I have to contend with the fact that my friends and I will be “celebrating” our 20-year …

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Tags: appetizers, closet-cooking, corn, friends, kernels, pepper, recipes, sauces/condiments, simply-recipes

Bucatini con crema di melanzane e peperoni rossi

Quando ho visto i bucatini nello shop turco sotto casa non ho resistito alla tentazione di provarli ed ho dovuto comprarli. Per la verità giacevano in dispensa da qualche settimana, ma ultimamente trovare il tempo per fare tutto ciò che mi piace è diventata una impresa non da poco. Infatti non vedo l’ora che arrivino le sospirate vacanze di Natale, anche se pochi giorni di riposo, almeno per me, saranno sicuramente rigeneranti. Allora dicevo, questi bucatini sono di marca turca, forse anche un millimetro o due più larghi di un bucatino italiano, ma non sono un’esperta di bucatini quindi non saprei dire con esattezza. Ho scoperto che la pasta che arriva dalla Turchia non è per niente male, soprattutto se non ci si attiene ai tempi di cottura indicati. Bisogna sempre scolare la pasta almeno 2 o 3 minuti prima altrimenti si finisce con …

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Tags: cook-the-pasta, peperoni-rossi, pepper

Cook the Book: Roasted Olives

From Recipes Each time that I find myself grocery shopping for a dinner party, I make sure to pick up a few snacks for cocktail hour. Being a creature of habit, my pre-dinner nibbles are inevitably Marcona almonds and olives. The almonds are easy, but the olives are another story; no jars or sub-par olives at my house. I am fortunate to have a few go-to olive purveyors that sell the tastiest and meatiest olives in town. But if you’re not as lucky, there is no need to fret: You, too, can have fantastically flavorful olives at home. Olives are preserved, but that doesn’t mean that you cannot doctor them up up. A simple roast with a few aromatic herbs and a bit of acid changes their flavor completely. This recipe for roasted olives from Sasa Mahr-Batu and Andy Pforzheimer’s The …

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Tags: barcelona, barcelona-cookbook, book, bowl, house, olives, oven, pepper, possibilities, recipes, refrigerator, the-olives, the-pepper