Sunday, December 14, 2014

Turkey Strudel

Courtesy of Jamie, a high school classmate of mine

Makes 4 or 5 strudels, each of which serves a couple people.

Ingredients:

  • 20 sheets phylo pastry
  • 1/4 cup melted butter
  • one purple onion, sliced and sauteed
  • one jar roasted red pepper, sliced
  • 2 cup mixture of Edam and Havarti shredded cheese
  • 1 cup fine bread crumbs
  • 1 pound sliced turkey breast (I used smoked)
  • salt and pepper
To work with phylo you will need a damp towel to cover the pastry while you work.

  1. Lay out one sheet on a dry surface and brush with butter.  Layer five sheets of phylo with butter.
  2. Make a strip of sauteed onions about 3 inches wide, leaving about an inch and a half free at each end.
  3. Cover with a layer each of red pepper, cheese, bread crumbs, and turkey.
  4. Season with salt and pepper.
  5. Fold the ends over the filling strip and brush with butter.
  6. Fold one side over the filling and end strips and brush with butter. 
  7. Roll the whole strudel away from you over the last strip of pastry.
Using a large spatula move to a baking tray.  Bake at 325 degrees for 30 minutes, until browned.

(Sometimes the phylo will tear when you move it.  I brush with a bit of butter and cover it with a spare sheet of phylo)

Monday, December 8, 2014

Quiche Lorraine

Just discovered last night that the old standby, Quiche Lorraine, never made it on to the blog, so here you are.

Quiche Lorraine


Pre-bake one pie crust.  450 degrees for 8 minutes works nicely, poke with a fork half way through to get rid of bubbles, or use pie weights.

Pillsbury crusts are good if you don't have time to make one but I don't recommend the frozen or generic.  Best if you can make your own but it is time consuming.

Ingredients:

8 slices bacon, crispy and cut up
1 bunch green (spring) onions cut up and sauteed

8 ounces Swiss cheese: I use a blend of Gruyere and Emmental

Fillling:

Mix together:

Six eggs, whisked
1 cup whipping cream
1 tsp salt
1 tsp white pepper
1 tsp cayenne


Add bacon, onions, and half the cheese to the baked crust.  Pour in egg/cream mixture and top with rest of cheese.  Grate some nutmeg over the top and bake at 350 degrees for 35 minutes.  Remove and let rest for about ten minutes.

Sunday, October 19, 2014

Goat Cheese Pizza

Boboli pizza crust, the thin one

Sautee sliced red onion

Brush crust with olive oil

Layer with:

  •  Chevre soft goat cheese
  • thinly sliced tomato
  • sauteed onion
  • fresh mozarella
Bake for 20 minutes (or maybe just a bit less) at 350 degrees

Sprinkle a healthy amount of freshly ground rosemary on top


Monday, August 25, 2014

Really good porkchops

1/2 cup breadcrumbs
1 inch fresh ginger, finely grated
1 tablespoon chopped garlic
1 tsp cayenne

Mix.

Dip porkchops in soy sauce and dredge with breadcrumb mix

Bake at 450 degrees for 25 minutes

Threw this together not expecting much and it was OUTstanding.

Sunday, May 25, 2014

Hummous

Middle eastern staple, this bean dip 1is heavy on garlic, creamy with yoghurt.

2 1/2 cups garbanzo beans (chick peas) (You can use canned beans and parboil them for about 10 minutes or soak dried beans overnight and cook for 45 minutes)
1/2 cup tahini (sesame paste)
1/2 cup lemon juice
8 cloves garlic, roasted
3/4 tsp cumin warmed in cooling olive oil
1 tsp salt
1 tsp crushed mint
1 cup plain yoghurt

Mix in food processor until smooth

Serve with pita bread wedges. This is best if made a day or so in advance.

Picture to follow.

PS There is no consistent and agreed upon way to spell hummous.

White Chicken Enchiladas

Inspired by a dish Mule told me he tried.


As you can see, we ate it so quickly there was barely time for a picture
 1 fryer chicken, cooked (available at many grocery stores, easier than cooking the chicken yourself)
2/3 cup each Monterey Jack and Queso Fresco Mexican cheese
1 small can diced green chilies
1 1/2 cups alfredo sauce (recipe below)

corn tortillas

Topping:
2 cups alfredo sauce
1/4 cup chopped pickled jalapenos

Mix first four ingredients

Pour about 1 c sauce into medium sized baking dish

Fry tortillas lightly in hot oil (350 degrees) for about three seconds per side, just enough to soften, not enough to crisp

Roll generous spoonful in a tortilla and layer dish two deep.

Pour remaining alfredo sauce over tortillas, top with more cheese, and bake for 45 minutes

Alfredo sauce

1/2 cup butter, cook over medium heat until bubbly
1/2 cup flour,  mix and cook, whisking constantly, about one minute after boil (you have created a bechamel)
4 cups milk, add slowly, whisking to dissolve bechamel
Cook over medium heat, stirring constantly until sauce bubbles and thickens

Saturday, November 30, 2013

Home on the Range Pizza Pie (mostly)

From Brigid, with a few small modifications of my own.  Cooking it on the stove-top crisps the bottom of the crust before the baking turns it golden brown and chewy.


Crust (my mom's deep dish pizza crust)

1 1/4 c warm water (140ยบ or so)
1 package dry yeast
2 T shortening
2 t salt
2 T sugar
1 1/2 c flour

Mix ingredients. Beat for two minutes. I use the Kitchen Aid mixer on high.

1 1/2 c more flour.

Add the second 1 1/2 c flour. Mix, cover, and let rise for one hour.

Pizza Sauce (from Brigid mostly)

1/2 to 3/4  of a 15 ounce can tomato sauce (depends on how saucy you like it)
3 to 4 Tablespoons of tomato paste
3 Tablespoons of  grated Parmesan
2 teaspoons assorted dried Italian herbs (I used basil and oregano)
1/8 teaspoon ,or to taste, crushed red pepper
1 clove garlic, smashed and minced

Toppings

Whatever  you like, plus mozarella cheese. Pictured is sauteed mushrooms and pepperoni.

Cooking (from Brigid)

Preheat oven to 475 degrees.  Assemble the pizza in a cast iron skillet.  I used a 13" skillet, my largest.  Press the dough into the bottom, pressing it up the sides partway to keep the filling from spilling over.

Add pizza sauce, toppings, and mozzarella cheese.

Cook on Medium High heat uncovered on stove-top for three to four minutes. (It helps to have a gas range. I don't know  how long you'd have to do this, or if it would even work, on electric).

Bake uncovered for 14 to 18 minutes, until crust is golden brown.