Posts Tagged ‘Summer’

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Farmer’s Market Quiche

August 14, 2011

I love to go to the farmer’s market for fresh vegetables.  But, if you’re anything like me, you tend to get a little overzealous – buying entirely too many vegetables only to get them home and realizing they take up a lot more fridge space than you’d planned for.  And there’s no conceivable way you can eat them all before they go bad.

The crust, vented and ready to blind bake.

Of course, it makes me almost physically ill to have to throw them away, weeks later – each moldy, meely, or otherwise unsavory bag I plunk into the trash forcing me to admit I wasted my money.

All of the fresh, farmer's market finds!

Sautéing the vegetables.

The makings of the egg mixture.

I don’t know what made me think of this recipe, other than it’s been a while since I’ve had quiche and we used to have it pretty often when I was growing up.  I really love the versatility and inexpensiveness of quiche.  It can be made out of almost anything.  It works for breakfast, lunch, or dinner.  And all for around $0.50 in eggs!

And the vegetables are in!

You can use literally any ingredients you have on hand for this recipe (feel free to mix and match from what I’ve used).  I could easily see using peppers, spinach, tomatoes, broccoli, eggplant, … stop me anytime.  I had several ears of corn on hand to use, so I put it in with the egg mixture and the dish became something between a quiche and a corn pudding (and that’s FINE with me, because I love a good corn pudding).

The filling is in the asparagus decoration is on.

As far as cheese goes, my favorite cheese to use in a quiche is a good, sharp swiss.  Though in this case, I treated it like a clean-out-the-fridge recipe and used the remnants  of cheddar and mozzarella I had on-hand.

Golden brown from the oven.

Now, the notes:

I used our classic tart crust, because it’s just so rich and delicious and simple (You’ll find the recipe here).  Of course, you can always go the easy route and buy a refrigerated pie crust, in which case I urge you to make two quiches and freeze one for later, because it really makes enough filling for two.

You can use regular milk or even cream instead of the buttermilk, if you prefer.  I thought buttermilk felt more farmy (plus it was nearing its expiration date…).

Sliced and served (and promptly consumed, no doubt).

Farmer’s Market Quiche

  • 1 Pie/Tart Crust
  • 2 Tablespoons Olive Oil
  • ½ Cup Chopped Onion
  • 1Cup Sliced Zucchini
  • 1 Cup Sliced Mushrooms
  • 5 Eggs
  • 1 Cup Shredded Cheese
  • ½ Stick Butter, Melted
  • ½ Cup Buttermilk
  • Salt and Pepper to taste
  • A dash of cayenne pepper, if you’re into that
  • 10 Asparagus Spears

Prepare the pie crust(s) and press into a tart pan or pie plate.  Prick air vents with a fork and blind bake for 10 minutes at 400 degrees before adding the filling.

In the meantime, sautée onions, zucchini, and mushrooms in olive oil.  Remove from pan to cool slightly.

In a large mixing bowl, combine the eggs with the next 5 ingredients (through cayenne pepper), mixing until incorporated.

Place sautéed vegetables at the bottom of the pie crust, and pour egg mixture over the vegetables (only fill ¾ of the way to avoid overflow).  Place your asparagus spears evenly around the top of the quiche, pressing down into the mixture slightly, to create a starburst pattern.

Bake for 15 minutes at 400 degrees, then lower the temperature to 375 and bake for an additional 25-35 minutes, until set.  Slice and serve hot, warm, or cold.  It keeps well in the fridge for 2 or 3 days, covered.

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Happiness is a Warm Peach Cobbler

June 20, 2011

Peaches are summer to me.  They’re so sweet, juicy, and refreshing, and they can be put into almost any dish, savory or sweet.  And though peak peach season is still a few weeks off, I wanted to give you this recipe in preparation (plus, peaches were on sale at the store this week).  You’re going to want to try it.  It’s painfully easy and extraordinarily delicious.

My gramma gave me this recipe several summers ago when she came to visit and brought a big basket of peaches she’d bought at a roadside stand.  I made it for dessert then, and haven’t ever strayed.

One of the great things about this recipe is that it can be made with canned peaches just as easily, if you can’t get your hands on fresh peaches (i.e., in the middle of winter).

This recipe doesn’t make a huge amount of cobbler, only about 4 good-sized servings.  But it can easily be doubled or tripled if you have a lot of guests (or really like cobbler).  You could also easily add blueberries or raspberries for complexity!

Freshly-baked cobbler, warm and bubbly straight from the oven! (I had to use my Henn pottery, since it was a Gramma recipe).

Easy Peach Cobbler

  • ½ cup all purpose flour
  • ½ cup sugar
  • 1 tsp. baking powder
  • ¼ cup butter, melted
  • 2 cups peaches, peeled and sliced (or 1 large can, drained)

Combine flour, sugar, baking powder, and butter – mix lightly (it doesn’t need to be entirely incorporated).  Place peaches at the bottom of a greased, small – medium baking dish.  Top with spoonfuls of “batter”.  Bake at 400 degrees for 30-40 minutes or until golden and bubbly.  Serve warm with good vanilla ice cream!

Served warm with vanilla ice cream. Divine.

(As a side note:  The hardest part of this whole recipe was deciding which scoop to use for the ice cream – cow or penguin?)

The penguin and cow ice cream scoops. I ended up going penguin, in case anyone is dying to know, for no particular reason at all.

~ Josie

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Summer Nom Leftovers Pt. 2

December 5, 2010

Heyyooo for blog-posting-splosion. I don’t anticipate this being normal. Just have had a lot of free pondering-time lately and thought I should post some more.

Okay so here is another amazing recipe Josie and I worked on this summer. Peaches are an amazing fruit and I have many memories of them in the summertime as my grandfather used to have a tree in his backyard. Nothing really compares to food that you have hand picked, so once peaches were in season we went to a local source in Charlottesville. However, before that we had hit up the Harrisonburg Farmer’s Market. There we got an excellent deal on these rosy-golden sweet treats. $5 for a bag I believe. (Honestly, it seemed a little shady-shady to me that the vendor had like 5 bags on table. I had theorized that he may have been picking fruit off of other people’s trees…but I think that was just my overactive imagination). Regardless, these were a great deal.

Swimming in my head all summer had been memories of a butterscotch peach pie my mom used to make when we lived in California. That was pretty much the only route I could foresee these peaches taking. I did take a slight detour from the memory though and thought mini tarts would be great (and a way to use my tartlet pans). Here was the resulting recipe.

Thoughts:

-This pastry dough…there are no words….let me try: buttery, flakey, crisp, delicious, perfect. I think it is my favorite tart crust!

-Nectarines would be a great replacement for peaches (obvi).

So tasty! <(^_^)>

Butterscotch-Peach Tartlets

For Crust: (recipe from William-Sonoma Essentials of Baking)

  • 3 oz. cream cheese
  • ½ c unsalted butter
  • 1 cup all purpose flour

For Filling:

  • 3 tbsp. butter
  • 1 ½ cups brown sugar
  • ¾ c boiling water
  • 3 egg yolks
  • 1 ½ c. soymilk
  • 6 tablespoons flour
  • ½ tsp salt
  • 2 lbs peaches, peeled and sliced into wedges
  • ½ cup sugar

To prep peaches, put the slices in a bowl with sugar. Give a good stir and set somewhere to let macerate and sweeten.

To make crust:

In a large bowl, using a large wooden spoon, stir together the butter and cream cheese until smooth and blended, about 2 minutes. Add the flour and continue stirring until a smooth dough forms.

Transfer the dough to a work surface and shape into a thick disk. Using a sharp knife, cut the dough into 6 equal portions. Roll each portion into a ball and place into tartlet pans. Freeze for 30 minutes.

Preheat oven to 400° and line frozen tart crusts with large piece of aluminum foil. Fill the foil lined crust with dried beans, uncooked rice, or fancy weights (if you have). Bake until it dries out, about 15 minutes. Remove weights and decrease temperature to 350° and bake for about 10 more minutes or until nicely golden brown. Set aside to cool.

To make filling:

Melt butter in saucepan over medium high heat. Add brown sugar and allow it to mix together with butter. Let the mixture brown, it will get rather aromatic. Gradually add in water.

In a separate bowl, beat egg yolks and add in a small amount of the soymilk and flour. Stir until the mixture comes together. Add the rest of the soymilk and salt. Slowly pour the lava sugar mixture into the egg mixture, beating well to avoid scrambling the eggs. With the lava sugar successfully integrated into the eggs, return it to the saucepan and cook until thick. Store in the fridge with some cling-wrap touching the filling to prevent a skin from forming.

Putting it all together:

Take cooled crust and put about 1/3 cup cooled butterscotch filling inside. Take the peach and place in an aesthetically pleasing pattern atop the pudding. Serve immediately and nom!

~Erik <(^_^)>