Broccoli, Mushroom, Cheddar Quiche
21 07 2010
I got some broccoli out of my Mom’s garden and was inspired to make a quiche for my family. I am going away for a few days and I knew this would be a great surprise to find in the refrigerator and would last them for dinner and probably a lunch. I must admit, this quiche looks extraordinary.
Please use your favorite savory pie crust. I have a great recipe from my time in Paris but it is hard to describe in a recipe. Good pie crust is all about the technique and lots of Beurre (butter) as the French say. I have made mine a little healthier by substituting some whole wheat pastry flour for the white flour. Come take a pie making class with me and I will teach you all the tricks.
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Tags: broccoli, cheese, mushrooms
Categories : Brunch, Main Dish
Chicken and Avocado Quesadillas with Blueberry Salsa and Blueberry Balsamic Barbeque Sauce
19 06 2010
Now I never cook with chicken but I was trying to think of an easy recipe to show the goodness of this barbecue sauce at a food demo. So I gave into the Fathers who may want meat for their Father’s Day. I was on a roll to see how many recipes I could come up with to utilize my new favorite EVOO Wild Blueberry Balsamic Vinegar. I made the barbecue sauce to use as a traditional barbecue sauce, but I also thought it might go nicely with chicken quesadillas. I was right. This dish was well received at my demo today at EVOO Marketplace. This dish could also be made using grilled swordfish or even tuna.
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Tags: berries
Categories : Main Dish, Southwestern/Mexican
Shrimp Quesadilla with EVOO Persian Lime Oil and Ginger Tomato Salsa
19 06 2010
I made this quesadilla last night for dinner and blew the family’s socks off. All four agreed this was one of my better concoctions. It is a lovely combination of herbs, shrimp and the Persian Lime with an Asian style salsa. The salsa will keep for up to 2 days in the refrigerator. Enjoy.
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Tags: cheese, shrimp
Categories : Main Dish, Southwestern/Mexican
Penne with Broccoli and Fingerling Potatoes in a Creamy Pesto Sauce
29 05 2010
I looked in my refrigerator and found three ingredients that needed using up: broccoli, fingerling potatoes, and pesto sauce. So I came up with this really lovely and satisfying pasta dish. I served it with a nice green salad and voila, a complete meal. I roasted the potatoes because I love their taste, but if you are short on time, you could always boil or steam the potatoes.
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Tags: broccoli, Potatoes
Categories : Main Dish, pasta, Potatoes
Wild Mushroom and Roasted Garlic Frittata
24 04 2010
I made a huge batch of roasted garlic a while back and froze them. They are great to have on hand to add to all sorts of recipes. Roasting the garlic mellows the flavor and adds a subtle garlic taste to your dish rather than the pungency of raw garlic. Look to my next post on how to roast garlic. My family ate this for dinner last night and loved it. You can use any mixture of mushrooms like shiitake, portobello, oyster, or chanterelles. The jalapeno adds a little kick but it can be omitted if you prefer a milder dish.
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Tags: eggs, garlic, mushrooms
Categories : breakfast, Main Dish
Zucchini and Rice Gratin Provencal Style
7 04 2010
Usually I wait until the heart of the summer to start cooking with zucchini. That is when my mother gives me a never-ending supply from her garden. However, I happened to have a few zucchini in my refrigerator yesterday, so I guess I was anticipating that bountiful harvest and the lovely fresh tastes of summer produce. I put together this gratin dish in under an hour. Of course, using a pressure cooker to cook the brown rice sped up the process. You can put together all of the parts to this recipe while the rice is cooking. Then simply assemble and bake. This recipe can be made up to a day in advance before the final baking, making it an ideal dish for entertaining. Once again, I used EVOO’s Tuscan Herb olive oil for roasting the vegetables and drizzling on the rice. You can use just plain extra virgin olive oil, but you may want to add more herbs like some fresh basil and oregano.
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Tags: tomatoes, zucchini
Categories : Main Dish, Rice, Vegetable side dish
Zucchini, Red Pepper and Corn Enchiladas
31 03 2010
Last night I was playing with guacamole, and I thought these enchiladas would go nicely with the guacamole. They turned out great. This was the answer to some extra vegetables in my refrigerator, so don’t feel you have to use only zucchini, red pepper and corn. Experiment with other vegetables like maybe greens or broccoli. I like the smokiness that the chipotle peppers added to the dish.
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Tags: corn, red pepper, zucchini
Categories : Main Dish, Southwestern/Mexican
Baked Polenta with Kabocha Pumpkin, Greens, and Sage
26 03 2010I love making polenta. It is easy and so versatile. If you make a big casserole of polenta, it can be made ahead and serves lots of guests. You really can’t go wrong. I had pumpkin and swiss chard and spinach to use up in my refrigerator so I came up with this dish. You could also use butternut squash and any braising greens you like. I added in a smoked gouda at the end which gave it quite a nice smoky flavor. My husband said it reminded him a little of bacon. Of course, if you want a milder flavor so that you can taste more of the sage, use shredded mozzarella instead. I wanted to feature EVOO’s Sage and Mushroom oil in this dish but I think the smoked cheese was too strong for it. I did roast the pumpkin in that oil and it gave off a great aroma. So I think I can refine this dish by taking out the smoky flavor and accenting more with the sage which goes so beautifully with winter squash. Read the rest of this entry »
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Tags: chard, pumpkin, spinach, squash
Categories : Italian, Main Dish, Vegetable side dish
Vegetable Pot Pie
17 03 2010
Whenever I look in my refrigerator and find a plethora of vegetables, I know it is time to make a vegetable pot pie. Use your favorite savory pie crust recipe. I use my recipe I learned in Paris. It is one I teach in my cooking classes because it is hard to describe the process to make it on paper. Making pastry is truly getting the feel for it. This recipe for Pot Pie is a little unusual because I add saffron to the sauce. It adds a little gourmet touch over the basic white sauce found in most pot pies. The other night, I experimented with throwing in some of the cooked vegetables from a Moroccan stew and they add a whole new dimension of flavor. Also, I did not have any fresh mushrooms so I soaked some dried shiitake and sliced them. I added some of the soaking mushroom broth to the sauce instead in addition to vegetable stock and omitted the cream. So the moral of the story is to experiment when making a pot pie. Any filling goes so look in your pantry and refrigerator and see what you can come up with. Please report back if you have a great success story.
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Tags: broccoli, carrots, mushrooms, Potatoes, squash, zucchini
Categories : Main Dish
Spaghetti with Beets and Greens and Garlic Chips
16 03 2010
Spaghetti with Greens and Beets
I had to use up some Swiss chard, beet greens and leftover roasted beets I had so I came up with this recipe. You could use any greens such as kale, spinach, or collard greens. I like a mixture of the hardy bitter greens and the tender greens like chard or spinach. This spaghetti turned such a beautiful pink color that even my boys commented on it. My husband’s comment was mainly “outstanding!”. If you don’t have roasted beets, you can omit them and just make it a spaghetti and greens recipe. You can drizzle oil over the beets and wrap individually in foil and roast in a 400 degree oven for about 1 hour until tender. Read the rest of this entry »
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Tags: beets, garlic, Greens
Categories : Main Dish, pasta
Katherine
vegoutgourmet.com 