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Saturday, March 28, 2015

Asparagus and Leek Quiche

I'm taking advantage of the good-looking, low-priced asparagus in our local stores.  Mostly, I just snap of the woody ends, roast it in the oven with lemon olive oil and a little salt and pepper, and eat it with my fingers.  However, with Easter approaching, eggs are on my mind and asparagus and eggs are a great combination.This quiche with creamy leeks, swiss cheese, baby spinach, olives, and asparagus is excellent both hot and cold, so make it ahead of time and serve it for brunch or with a salad for dinner with friends.

I roasted the asparagus in the oven at 400F degrees for 15 minutes.  It's easy to overcook, so check it often. You want it to retain some bite. Toss with a little lemon juice if you like. Once cool enough to handle, I sliced the stems in rounds and kept the tips to decorate the top.

Turn the oven down to 350F degrees to cook the quiche.

I chopped a leek and sauteed it in butter until soft, then added the baby spinach,the cut asparagus, and a few chopped green olives (optional).

I used a frozen pie-crust and covered the base with grated Swiss cheese.  I then put the tips aside and topped the cheese with the leek-spinach-asparagus-olive mix,  spreading it out evenly.  More grated Swiss on top and a little parmesan.  I then poured in the custard of 2 eggs, 1 egg yolk, S&P, beaten with enough half-and-half to make a total of 1 1/2 cups. I placed the tips decoratively on top.

Bake for about 35 minutes. Good hot or cold!  This would also be delicious with crumbled goat cheese or feta. Enjoy!



Monday, March 16, 2015

Kale, Leek & Potato Pizza for St Patrick's Day


The smell of leeks cooking in butter has filled the house with deliciousness! My St Patrick's Day dish this year is a pizza with leeks, baby greens, very thinly sliced potato, and Dubliner Irish Cheddar. And, of course, I used Kerrygold butter for the leeks.

("Not really a pizza", my daughter says, "because there's no tomato sauce.")

The end result was surprising light on the stomach, but hearty in flavor.  I thought it was a wonderful way to eat your greens.

Here's the easy recipe:

Kale, Leek & Potato Pizza

3-4 small potatoes, sliced as thin as possible
1 leek, trimmed and cleaned and thinly sliced in rounds
Kerrygold Irish butter
olive oil
salt & pepper
5oz bag of baby greens
1 ball Trader Joe's pizza dough
Dubliner Irish Cheddar

Heat the oven to 425. Toss your thin potato slices in a little olive oil with salt. Place on a foil-lined baking sheet and bake for about 5 minutes, until just tender.

Melt some butter in a frying pan and cook your sliced leeks over medium -low until soft and starting to brown.

Remove the leeks to a small bowl and add a little olive oil.  Add your greens to the pan and toss so all the greens are very lightly coated.  Cook for 1-2 minutes, add a little water and salt, and cover.  Cook 1 more minute or until greens are cooked through.  When they are cool enough to handle, squeeze out as much liquid as you can and chop finely.

I used one Trader Joe's pizza dough and made two pizzas, so the pizza crust was as thin as I could get it. You need a thin crust if you're going to put potatoes on your pizza, I think. Topped the crust with grated Dubliner Irish Cheddar. Sprinkle the finely chopped greens over the pizza, top with the leeks and a little more grated cheese. Place the thin slices of potato all over the pizza and top with another sprinkle of grated cheddar. Brush the edges of the dough with olive oil.

Bake at 425 on a pizza stone until the edges of the dough are browning (about 10 minutes).  Allow to cool for a couple of minutes before slicing. Enjoy and Happy St. Patrick's Day!


Sunday, November 09, 2014

Millennium Fall Cooking Class

A beautiful, fall salad of thinly shaved persimmon, topped with a salad of bitter greens, shaved fennel, and fresh herbs with a thick meyer lemon vinaigrette and toasted pistachios. What you can't see is the cashew cheese "chevre" under the greens.  A perfect start to a vegan Thanksgiving....

Today's cooking class at Millennium, San Francisco's premiere vegan restaurant, with Chef Eric Tucker, had an appropriate fall focus on comfort, along with California freshness.

Potatoes are a classic comfort and we elevated them in these perogies with a filling of potatoes, truffle, and cashew cream, served with a dijon-horseradish cream:




These thick cut potatoes fries were transformed by smoking:


Brussels Sprouts blanched then sauteed with smoked tofu were incredible:


A twist of vegetable-fried rice, this version with kimchee:


Grilled tempeh with quince-braised cabbage:


For the gluten-free, a truffle-potato cake subbed for the perogi (we added garbanzo flour to the potato filling and dusted with a combination of rice flour and a gluten-free flour mix from Red Mill), pan-fried, then baked:


Dessert was a blondie-crusted pear torte with cashew pastry cream and a failed whipped cashew cream became the most amazing cashew ice cream spiked with orange and rum:



Many thanks to Eric and Sam for another great class.

A fabulous group of cooks and food enthusiasts today - cheers!

As always, here are links to my posts on my many previous Millennium cooking classes:








  • Chile Class 2011


  • July 2011 Class


  • Mushroom Cooking Class January 2011


  • Sept.2010 Cooking Class


  • July 2010 Cooking Class


  • June 2010 Cooking Class


  • Spring Cooking Class 2010

  • Chiles Cooking Class 2009


  • July Cooking Class 2009


  • June Cooking Class 2009


  • Spring Cooking Class 2009


  • Mushroom Cooking Class


  • Holiday Cooking Class


  • Fall Harvest 2008


  • Indian Summer


  • Southern Comfort Cooking Class


  • Spring Cooking Class


  • Fall Harvest Cooking Class


  • Chiles Class


  • Tomato Class


  • Monday, September 01, 2014

    Tomato & Cheddar Cheese Pie


    We're holding on to summer this Labor Day and celebrating with a beautiful Tomato & Cheddar Cheese Pie, with some squash blossoms on top for added wow!

    I used my standard quiche custard of 2 eggs, 1 egg yolk, and half-and-half, enough to make 1 1/2 cups of custard, beaten.  I grated sharp cheddar cheese on the frozen pie crust and topped it with thinly sliced zucchini, sauteed with butter, minced garlic, and lemon juice.  Added a little crumbled goat cheese (use feta if you're not a fan). Sliced some amazing heirloom tomatoes and placed them on top, salt and fresh ground pepper, then topped with 1/2 cup grated sharp cheddar. Poured the custard on top and added a few torn orange zucchini blossoms on top and baked at 350 for 35 minutes. Perfect with a nice green salad and vinaigrette.

    Happy Labor Day!

    Sunday, August 17, 2014

    Gluten-Free Squash Blossom Quiche




    Tonight, I made this quiche with Whole Foods Gluten-Free frozen crust. 
    So much better than the local store's regular frozen crust. I was stunned! I had bought these crusts as an experiment, but always thought of them as second tier. Mistake!  They are delicious!

    This baby had grated sharp cheddar on the frozen crust, a thinly sliced zucchini, a few diced cherry tomatoes, a little spinach sauteed with butter, minced garlic, lemon juice and salt and pepper, a little chopped cilantro, a little chopped goat cheese, and some lovely squash blossoms added to the top of the custard to make it especially pretty. Baked in the oven for 35 mins at 375. Spectacular!

    Friday, July 04, 2014

    Zucchini & Spinach Quiche


    Quiche is a very easy dish to prepare and the ideal make-ahead main for picnics, potlucks, and late summertime dinners. With a basic winning custard (2 eggs, 1 egg yolk, 1 1/2 cups half-and-half, salt and pepper, beaten),   this recipe adapts to endless varieties of vegetables, cheeses, and herbs.

    This zucchini & spinach version was simply very thinly sliced zucchini sauteed with a little butter and garlic.  Added some chopped spinach at the end of the saute.  I used a pre-made crust,  l grated cheddar cheese onto the bottom of the crust and topped it with the sauteed vegetables. Added a  little chopped cilantro to the custard and poured that over the vegetables. Topped with some more grated cheddar and grated parmesan, and baked for 35 mins at 375 F degrees. Pour yourself a glass of wine and enjoy this homemade gem with salad or steamed/sauteed vegetables.  Enjoy!

    Sunday, June 22, 2014

    June 2014 Millennium Cooking Class

      
    Oatmeal-Zucchini-Raisin cookie with creamy avocado ice cream and peaches marinated in rose geranium syrup! 

    Must be another fab cooking class at Millennium, San Francisco's premiere vegan restaurant!

    Why, yes, there's Eric now showing us how to make those incredible deep-fried mushrooms that no one can resist from Millennium's appetizer menu:
    Photo credit: AudreyNickel

    Sadly, I lost almost all of my 62 photos from the class to the ether - the strangest camera-computer download loss ever.  Many thanks to my classmate, Audrey Nickel, for sharing some of her shots with me.

    While it's hard to beat that delicious cookie ice-cream sandwich combination, my favorite recipe this time around was the Asian Style Shredded Summer Salad with Kaffir Lime-Date Dressing:
    Photo Credit: Audrey Nickel


     Served in a lettuce or cabbage leaf and served with black garlic marinated mushrooms and tempeh or tofu, spice toasted peanuts and vaudovan oil, this main salad dish had a wonderful combination of bright and smoky flavors.  The salad itself was made of thin ribbons of cucumber and carrot (we used a vegetable peeler), jicama matchsticks, green papaya, and fresh herbs (mint, thai basil, Italian mint).  I love the fresh flavor of the kaffir lime leaves that were in the dressing of lime juice, dates, ginger, chili and agave nectar.  Although the dish, as pictured above, took a while to prepare and had quite a few components, I'd definitely make a quick chopped salad with this dressing and some peanuts and marinated tofu just for myself.

    For our second meal, we made papusas with masa and corn, topped with a delicious green salsa.  The papusas were filled with a tempeh picadillo and we enjoyed both pan-fried and deep-fried versions.



    Many thanks, as always, to Eric, Ann, and Alison for all the hard work they put into making these classes such a cool experience.  Thanks also to Assistant Sam.

    OMG! Class 26!
    As always, here are links to my posts on my many previous Millennium cooking classes:







  • Chile Class 2011



  • July 2011 Class



  • Mushroom Cooking Class January 2011



  • Sept.2010 Cooking Class



  • July 2010 Cooking Class



  • June 2010 Cooking Class



  • Spring Cooking Class 2010

  • Chiles Cooking Class 2009



  • July Cooking Class 2009



  • June Cooking Class 2009



  • Spring Cooking Class 2009



  • Mushroom Cooking Class



  • Holiday Cooking Class



  • Fall Harvest 2008



  • Indian Summer



  • Southern Comfort Cooking Class



  • Spring Cooking Class



  • Fall Harvest Cooking Class



  • Chiles Class



  • Tomato Class