Quiche Lorraine

Adapted from smitten kitchen, adapted from Le Pain Quotidien. Served 3.

quiche pastry dough
2 large leeks, white and light green only diced (I used one super-big leek)
1 onion, diced (I used red)
olive oil + butter
salt
3 eggs, divided (I used 4 as they weren’t large)
120 mL+ heavy cream (I used 200 g creme fraiche)
240 mL+ sour cream (I had 150 g)
Pinch of nutmeg
Pinch of pepper
200 g diced ham (I had 227 g pork belly bacon, cooked)
100 g Swiss cheese, freshly grated (I had Emmentaler)

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The cream-egg mixture

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Added broccoli because I had it

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One cute slice

Saute leeks and onions in butter on low heat for 30-40 minutes until caramelized. Remove. Mix the creams with the eggs. Add nutmeg, salt, pepper. Preheat oven to 175 deg C. Unfurl pastry dough in a pan. Add the vegetables (I added some blanched broccoli I had lying around), then the bacon, then cheese, and finally the egg-cream liquid. Bake 25-30 minutes. Wait 5 minutes for the eggs to set. Serve warm.

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I used Emmentaler because ‘Swiss cheese’ doesn’t exist in Germany or Switzerland. Like ‘French fries’ in France or ‘Italian dressing’ in Italy. See here.

~Jessica

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Cassoulet au canard

Baked white bean & duck casserole, from the can! but for a recipe from Saveur

white beans
slab bacon
black peppercorns
cloves
thyme, parsley, bay leaves } bouquet garni
yellow onions
duck breasts
duck sausage
duck legs
chicken stock
2 legs duck confit
whole peeled tomatoes in purée
duck fat

IMAG5158.jpgBefore heating in the oven at 190 deg C for 20 minutes, you should top it with a mixture of minced garlic, fresh bread crumbs, and freshly ground black pepper, to taste.

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roasted ratatouille and lasagna pasta, baked all together!

~Jessica

Chinese wonton soup

Here’s a recipe not quite similar to the dumplings we did for Lunar New Year. Adapted from LMU München and The Woks of Life. Serves 4

300 g ground pork
200 g bok choy (I used Napa cabbage)
5 scallions, sliced thin
1 slice of ginger, finely grated
15 mL light soy sauce
3 g sesame oil
2 splashes of shaoxing wine
tiny bit of sugar
ground white pepper
500 g wonton wrappers (mine was frozen)
a bit of cornstarch
1.5 L+ of chicken ginger stock (I used legume-vegetable, not as good!)

Mix scallions with the pork, salt, soy sauce and sesame oil. Stir the mixture for a minute. Put teaspoon of filling in the center of the wrapper (“less is more” or they might burst), moisten edges with a little cornstarch slurry (1 part cornstarch : 2 parts water). Fold into a rectangle, sealing all the edges. Or you can fold it into a flower bud or nun’s cap.

Boil the stock, add wontons slowly, and stir occasionally so they don’t stick. After all the wontons float to the surface, cook an extra minute. Drain and serve in a hot chicken broth. Top with chopped cilantro and season with white pepper and sesame oil, if you like. I like to add bok choy, although it wasn’t in season so I only had a bit of Napa cabbage this time, a là Woks of Life’s simplified recipe.

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Steamed shaomai for appetizers!

shāomài (燒賣) is a type of traditional Chinese dumpling served as dim sum.

~Jessica

Guacamole en molcajete

Adapted from ROSA MEXICANO. Makes 4 servings

Chile Paste Ingredients:
1/2 white onion, finely chopped
cilantro, freshly chopped
1/4 jalapeño, finely chopped
salt as needed

3 ripe but firm Hass avocados
1 tomato, diced
cilantro, chopped fresh
1/4 white onion, finely chopped
salt, if necessary
splash of lime juice

Tortilla chips and/or fresh corn tortillas

Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a mortar until all the ingredients are finely ground. Alternatively, I used a fork to mash all the ingredients to a paste in a wide bowl.

IMAG4861.jpgCut each avocado in half. Twist the halves to separate them and flick out the pit. Rest an avocado half cut side up on a folded dishtowel in your palm. Make 3 lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the mortar. Mix all, serve immediately with the tortilla.

~Jessica

Potato pizza

imag0761Roman pizza con patate. Adapted from smitten kitchen

6-8 Yukon Gold potatoes
1 small onion
1 cup olive oil
rosemary (wish I had had, used thyme and oregano instead)
Kosher salt and freshly ground black pepper
pizza dough (SK or yeast or no-yeast)

Soak thinly sliced potatoes in warm salted water for 1-12 hours. Preheat oven at 500 deg F (~250 deg C). Oil baking pans (I used a pizza stone). Drain and dry potatoes. Toss them with onions and pepper (any other toppings you like as well). Sprinkle with rosemary. Bake 25-30 minutes. Serve.

~Jessica

P.S. Similar ingredients to my attempt at Tortilla Espanola / tortilla de patatas, but with a base made of eggs instead of pizza dough. This was way too much potatoes for my dough, so I used the excess and just baked them like a gratin or roast. Also I wanted to get rid of some mozzarella and grana padano.

Mushroom lasagna

Adapted from smitten kitchen, who adapted from Ina Garten and Simply Recipes.

Salt + pepper
Olive oil
400 g dried lasagna noodles (250 g would have been plenty for me!)
3 cloves garlic, minced
960 mL whole milk
170 g unsalted butter, divided
60 g all-purpose flour
freshly ground black pepper + nutmeg
750 g cremini or portobello mushrooms (really used 250 g! + eggplant + walnuts)
freshly grated parmesan, to top

I added:
1 red onion
500 g canned chopped tomatoes
fresh thyme + basil + oregano
pinch of red pepper flakes
pinch of sugar
300 g frozen spinach
250 g ricotta
125 g mozzarella

Boil lasagna pasta for 10 min in salted water with olive oil. Simmer milk and garlic in a saucepan until fragrant. Remove. Melt butter. Whisk flour into the butter. Add milk mixture, little by little. Add salt, pepper, nutmeg. Thicken for 3-5 minutes, stirring. Set aside.

Trim mushroom ends, saute them with the onions in olive oil and butter. Add the spinach and canned tomatoes to this. Season with salt, red pepper flakes, sugar, and the fresh herbs. Preheat oven to 190 deg C. Spread béchamel sauce in the bottom of the baking dish. Layer pasta, béchamel, mushrooms, parmesan three times, then top off with pasta, béchamel, and grated parmesan. Bake for 45 minutes, covered by aluminum foil. Remove at the end to crisp the top!

~Jessica

P.S. Cover with foil for the first half of bake time to avoid burning!