Leek, Bacon, and Mushroom Quiche

Quiche with leeks, bacon and mushrooms

 

quiche with leeks, bacon and mushroom

 

photo 3

 

Last night around 10 pm, I remembered that I had invited a friend over for lunch……uh oh.  I had completely forgotten, and didn’t have anything in mind or ready to prepare.  So I looked in my fridge and pantry……and voila!  I love that you can make a Quiche out of basically anything.  Just as long as you have the mains, which are flour, eggs, cream and cheese, it doesn’t matter what the fillings are.  I think that it’s versatility has made it a mainstay in my house!.  So these were the ingredients I had in my pantry and fridge, but feel free to swap any of the ingredients for the ones you have on hand.

So here’s what you’re going to need:

For the crust:

250g all-purpose flour

150g butter, chilled and cut into 1 inch cubes

1 tsp salt

1 egg

1 tbsp cold milk

For the filling:

1 leek, halved and thinly sliced

2 slices bacon, julienned

1 small can sliced mushrooms, drained

1 egg

3 egg yolks

300ml heavy cream

1 1/2 cups Emmenthal (swiss cheese), grated

1 tsp salt

freshly ground pepper to taste

pinch of nutmeg

 

In a large bowl, add the flour, salt, and butter, mix with a pastry blender until it resembles coarse sand.  Add the egg and milk, and mix with your hands until it forms a ball.  Flatten it with your hand into a disk, and cover with plastic wrap and refrigerate for 30 minutes.

In the meantime, make the filling.  Saute the leeks and bacon together over low heat for about 10 minutes until soft and bacon is cooked but not crispy.  Let cool.  In a large bowl, mix the cream, eggs, salt, pepper and nutmeg.  Add the leek mixture, and half of the grated cheese.  Mix well and set aside.

Pre-heat oven to 190C (375F), take dough out of the fridge and place on a counter dusted with flour.  Roll out the dough into a disk that is about 2mm thick.  Place in a buttered tart or springform pan, cover with plastic and refrigerate for another 20 minutes.

Take the dough out, and with a fork pinch all over.  Cover with parchment paper and place pie weights or beans in the pan.  Cook in the oven for 15 minutes.  Reduce the heat to 170C (350F) and remove the parchment and pie weights, and cook for another 5 minutes.

Take out of the oven, and sprinkle the remaining cheese onto the bottom of the crust, and then add the filling mixture.  Cook for about 25-30 minutes, or until it is set but still has a slight wobble.  Let cool on a rack and serve warm or at room temperature.  Serve with a green salad and basic vinaigrette!

From my kitchen to yours,

Carla

Moros y Cristianos – Refried Black Beans and Rice

Moros

 

I grew up in Miami, and one of our Saturday night staples was going to Habana Vieja Restaurant on Coral Way.  This “upscale” Cuban restaurant was (and I say was because it sadly no longer exists) where we would go eat dishes that I thought had the funniest names; Vaca Frita (Fried Cow), Ropa Vieja (Old Clothes), Fufu con Masitas (Mashed plantain with pork chunks, and last but not least, Moros, or Moros y Cristianos.  As a kid, I obviously was not aware of the deep historic meaning, and racial undertones, of the name of the dish.  It literally translates to Arabs (moros) and Christians (cristianos).  This has its roots in old Spain, which once, and still now to a degree, is a mixture of both cultures, as does most of the Cuban food we eat today.

All things aside, this is one of my favorite things to eat!  Here in Spain there is a lot of white bean and lentil consuption….but only in cuban or other latin restaurants will you find the black or red pinto varieties.  I miss my latin roots so much, and so does my daughter, that at least once a month I make beans and rice, and of course, the next day we mix them up and fry them up to serve alongside whatever we are eating….fish, chicken, beef, pork, you name it.  Most of the time, we eat it on its own, since its so delicious and it really doesn’t need to be an accompaniment.  I am sure you can find a million different recipes, but I hope you try mine, with a touch of roast red peppers and some sherry.  Also, I think my mom’s white rice is pretty spectacular!  To make a vegetarian version of these beans, just swap the beef bouillon cube for a vegetable one, and you have a perfectly well-balanced meal!

So here’s what you’re going to need:

Serves 4-6

For the beans:

2 cups black beans, soaked in water and salt overnight

2 tbsp olive oil

1/4 large onion, minced

1 clove garlic, minced

1/4 large green pepper, minced

1 tsp dried oregano

Salt and Pepper to taste

1 small can of roast red peppers, minced

1/4 cup sherry

1 beef or vegetable bouillon cube

For the Rice:

1 1/2 cups long grain white rice

1 tbsp onion, minced

1 small garlic clove, minced

1 tbsp green pepper, minced

2 tbsp olive oil

Salt to taste

3 cups water

 

To make the beans:

In a large dutch oven, heat the olive oil over medium heat.  Add the onion, green pepper, garlic and oregano, sauté for 5-6 minutes, or until translucent.  Add the red pepper, sherry and bullion cube, and cook until the sherry has almost evaporated.  Add the pre soaked beans, salt and enough water to cover them about 3 inches.  Raise heat to high, cover leaving just a crack open so the steam can come out.  When it boils, lower the heat to medium low, and let cook until the beans are tender and it has thickened into a stew consistency.  About 2 hours.  If you find that the water has evaporated and the beans aren’t tender enough, boil another cup of water and add it to the beans.  Never add cold water because it will “stunt” the cooking of the beans.

In the mean time, prepare the rice.  Wash the rice with cold water, and strain.  In a medium stock pot, heat the olive oil over medium heat.  Add the onion, garlic and green pepper.  Saute for about 5 minutes, and add the rice, give it a good stir to coat the rice with the oil and veggies.  Add the salt to the water, and stir it up, then add to your rice.  Raise the heat to high, bring to a boil and then lower to medium low, with the stock pot half covered like the beans.  When the water is halfway evaporated, (about 10 minutes, you will see the top part of the rice to be dry-ish and hear water bubbling in the bottom) with a large wooden spoon, “turn” the rice so that the wetter rice is on top, and the dryer rice goes on the bottom.  Cook for another 10 minutes, or until the rice is dry.  It will be kind of sticky, but don’t worry.  Take off the heat, cover it and let it rest another 10 minutes, and before serving fluff it up with a fork.

When the beans are ready, you can either serve them with the rice on the side, or grab a cup of the rice, and add a spoonful of the beans, mix well.  That is now Moros!

From my kitchen to yours,

Carla

Arista di Maiale Al Rosmarino – Pork with Rosemary

Pork with Rosemary

 

This is recipe no. 3 from our “Italy, The Beautiful Cookbook” challenge.  My husband chose this one, and I am so glad he did.  Insanely simple, with incredibly familiar ingredients, this too, was a winner. The book says that this recipe is from Tuscany, but I am sure there are versions of this from every region in Italy.

I love rosemary.  Rosemary is one of my favorite cooking herbs, thus I have an incredibly large bush on my balcony, and apart from using it in the kitchen, it smells divine.  I think my favorite part is when I’m picking the leaves off the stem, and its sap imparts its beautiful, medicine-like aroma.  During the cooking process your kitchen will smell incredible too, with all that delicious garlic and rosemary!  After the pork is done, you finish the sauce with a nice, dry white wine.  Classic Italian cooking, simple ingredients creating a masterful and superb dish.  Easy enough for a weeknight if you have time, perfect for a Sunday roast, too.

So here’s what you’re going to need:

1 fresh rosemary sprig

6 garlic cloves, crushed

salt and freshly ground pepper

1 chine of pork, about 2 1/2 lbs (1.25kg)

2 tbsp olive oil

1 tbsp butter

1/2 cup (4 fl oz/ 125ml) dry white wine

Finely chop the rosemary leaves.  Mix rosemary and garlic with salt and plenty of pepper.  Rub the meat well with this mixture and tie it securely to the bone.  Place the meat in a dutch oven or aluminum saucepan with the oil and butter.  Bake in a preheated oven at 400F (200C) for 1 1/2 hours, turning frequently.

Untie the meat and remove the bone.  Arrange meat in slices on a serving dish.  Pour wine into the pan and bring to a boil, scraping up browned bits and season to taste.  Serve this sauce with the meat.

Serves 6

From my kitchen to yours,

Carla

Penne Con I Broccoli – Penne with Broccoli

Penne with Broccoli

 

This is our second recipe from our cookbook “Italy, The Beautiful Cookbook”, and one that my daughter chose.  I wasn’t very surprised, as she loves broccoli, but then I read the rest of the ingredients and thought, she obviously only read the title.  I was quite perplexed at the combination of ingredients as well, broccoli, tomatoes, onions, raisins, anchovies, pine nuts…….in my brain, these ingredients really shouldn’t go together.  But they did, marvelously well, and we were all really surprised.  My hubs mentioned that he felt that it was because there were really no overpowering flavors, it was just the right amount of each ingredient for it to be harmonious, delicate even!

This recipe is from the southern Italian region of Apulia (Puglia).  As the south of Italy was conquered and influenced by the Arabs, this recipe started to make more sense, it was an obvious melange of Arabic and Italian cooking!  The use of savoury and sweet is very Arabic, hence the pine nuts and raisins, but then combining it with broccoli, tomatoes, garlic and anchovies is redolent of southern Italian cooking.  Many of you will want to omit the anchovies, as I know that not everyone is on that bandwagon, but I ask you to try it out, if my daughter, who hates all things fishy, couldn’t tell and was waxing poetic about this recipe, I am positive you won’t either.  Because the recipe calls for you to mash it and then fry it in the olive oil with the garlic, it basically melts in the oil, and adds just a hint of salt and umami to the dish.  If you are still hesitant, reduce the amount, but don’t leave it out!

So here is what you’re going to need:

Serves 6

1/4 cup raisins

1/2 cup olive oil

1/2 onion, chopped

1 can (1lb/500g) whole, peeled tomatoes

salt and freshly ground pepper

1/2 head broccoli

500g Penne pasta

6 anchovy fillets in oil, mashed

2 garlic cloves, chopped

1/4 cup pine nuts

Grated Pecorino cheese

Soak the raisins in lukewarm water to cover until needed.  Heat half the oil in a large skillet over moderate heat.  Add the onion and sauté until translucent.  Add the tomatoes, season with salt and pepper, cover and cook for about an hour to reduce the sauce.

Meanwhile, separate the broccoli into florets and stems.  Peel and slice the stems.  Drop into a saucepan of boiling water and cook until the penne are al dente.

Fry the anchovy fillets gently with the garlic and pine nuts in oil, until the garlic is fragrant, about 3-4 minutes.  Add to the tomato sauce.  Mix in the strained raisins, broccoli florets and a spoonful of the cooking water from the pasta, cover and cook over low heat for about 10 minutes, or until the broccoli is tender, stirring frequently.

Add the strained penne to the skillet, and raise the heat to high, stirring frequently to incorporate all the sauce.  Serve immediately with the grated Pecorino cheese.

From my kitchen to yours,

Carla

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

 

Chocolate Hazelnut Biscotti

 

Yes, it’s Valentine’s Day.  Happy Valentine’s Day!  I think chocolate is a must-do today, right?  I made these biscotti to take to a coffee for an international group here, where we were all advised to take something sweet or savory, wear red, and bring a gift.  Of course, there were all sorts of treats on hand, but I am quite happy that no one brought anymore biscotti.

I personally love biscotti, which in Italy they are actually called Cantuccini, since biscotti just means cookie.  I have been making them since times immemorial, I think since I was 16 or so, for my mother’s bridge games.  Rarely do I make them with chocolate though, since I find them harder to pair with dessert wines.  Alas, the chocolate tradition won over today, so I naturally decided to pair them with hazelnuts, since all things that resemble nutella are delicious in my book.

I really like these biscotti because not only are they incredibly chocolatey, I don’t use any fats like butter or oil so they are not sooooo damaging to your waistline!  If you can, try to use some high quality chocolate, such as Valrhona, since the main ingredient is chocolate!

So here’s what you’re going to need:

Makes about 30 biscotti (Adapted from the New York Times Recipe)

1/2 cup whole toasted hazelnuts

1 1/4 cups four

1/4 cup good quality cocoa powder

pinch of salt

3/4 tsp baking powder

2 large eggs

3/4 cups sugar

2 tbsp sanding sugar

1 tsp black pepper

Preheat oven to 350F (180C).  In a large bowl, sift together the flour, chocolate, salt and baking powder, set aside.  In the bowl of an electric mixer fitted with the paddle attachment, add the eggs and sugar, beat on medium speed until just mixed.  Reserve one tbsp of the egg mix in a small bowl.

Add the dry ingredients, a little at a time, and beat on low-speed until just incorporated.  Fold in the hazelnuts.

Form into a log shape, about 18 inches long and 3 inches wide, and place on a parchment lined cookie sheet.  Brush on the egg mix you set aside, dust with sanding sugar and the black pepper.

Place in the oven and cook for about 15-20 minutes, or firm.  Take out and let cool for 5 minutes before cutting into diagonal slices, 1 inch thick, with a sharp serrated knife.  Place back on the cookie sheet, on their side, and cook for another 15-20 minutes.

Let cool on a wire rack, and they can be kept in an airtight container for up to 2 weeks.

From my kitchen to yours,

Carla

 

Michy’s Bread Pudding

MIchy's Bread Pudding photo 2 (1) photo 3 (1)

I am not a huge fan of bread pudding.  I like it, I don’t LUUUURRRVE it.  So, why did I make bread pudding?  Well, two reasons.  1) My daughter begged me to make cheese fondue last week, and I seriously miscalculated the quantities of how much bread we could eat.  2) My good friend Michelle Bernstein (of Michy’s Restaurant in Miami) makes the best bread pudding, hands down.

I tried Michy’s bread pudding 3 years ago when she invited me to eat at her restaurant.  It’s the only dessert she has in her cookbook, “Cuisine a Latina” too.  It’s that good.  What I love about it, is that even though it is quite a rich and decadent dessert, it really doesn’t feel like it, and I think it has to be the addition of brandy, chocolate and the fact that it soaks up the custard for up to 48 hours.  Booze and Chocolate.  Two of my favorite things!  Mixed together, even more yum factor. So, as I generally do, I tweaked her recipe a bit, (But I will give you the original and you can do as you choose!) by using cranberries instead of raisins, and using all of the brandy used to soak the cranberries instead of just a tbsp!  I love the taste of a slightly boozy dessert, but if you prefer yours with a little less ripple, keep to the original recipe!

So here’s what you’re going to need:

1/2 cup raisins (or any dried fruit you like)

Grated zest of 1 orange (I used lemon and it was equally scrumptious)

1 cup brandy or sherry (but go to town, I think rum would even be amazing in this)

2 cups heavy cream

1 cup half and half

6 large egg yolks, at room temperature

3/4 cup sugar

1 tbsp vanilla extract

4 cups diced (1 inch) soft crustless challah, brioche, or white bread (I used crustful baguette)

4 ounces semisweet chocolate, coarsely chopped

Vanilla Ice Cream for serving

Put raisins and orange zest in a small bowl, add the brandy, and let the raisins and zest soak, covered, in the refrigerator for 24 hours or up to 1 week.

Put the cream and half and half in a small saucepan and bring to a simmer over low heat.  Meanwhile, whisk the egg yolks, sugar, and vanilla in a large bowl.  Whisk one-third of the warm cream into the egg mixture, a little at a time, to prevent scrambling the eggs, then whisk in the rest of the cream mixture.

Add the bread to the bowl and stir to soak it with the custard.  Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours.

Put a rack in the center of the oven to 325F (170C).  Butter six 4 to 6 ounce ramekins or baking dishes.  Drain the raisins, reserving the brandy.  Add the raisins and a tablespoon of the brandy to the bread mixture and mix well.  Spoon into the prepared ramekins or baking dish.  Sprinkle chocolate over the top of the bread puddings.  Put the ramekins in a roasting pan and fill the pan with enough warm water to come halfway up the sides of the ramekins.  Bake, uncovered, until the pudding is just set, about 25 minutes; when you shake the pan, the custard should wobble for just a moment.

Remove the pan from the oven and carefully place the ramekins on small serving dishes.  Serve the bread pudding hot, with a scoop of vanilla ice cream right on top.

From my kitchen to yours,

Carla

Stracotto Al Barolo – Braised Beef in Red Wine

Stracotto al Barolo

I know, I know.  I suck.  Not having posted a thing since October is terrible.  But, sometimes life gets in the way, holidays, etc. etc.  But, I am back!  This year, I wanted to do something that I had read about a year ago, it was a group of people who chose a cook book and did a recipe or two from it.  I really can’t remember the fundamentals, but at home I decided it would be a great way to expand my knowledge, and to actually crack open my cook books and magazines.  It also think it will be quite fun because it’s a great way to involve the whole family.  My way of doing it is this: Every month, one of us chooses a cookbook.  I chose this months, “Italy – The Beautiful Cookbook”.  Then, we choose 9 recipes, 3 recipes each, to make in one month.  Obviously, I am going to try to stay true to the ingredients, but will omit or swap some ingredients that I simply can’t find here.

So, today is one of my recipe choices, only because its Sunday and it is a time-consuming recipe, the beef has to marinate overnight.  I chose this recipe because the picture in the book looked divine and the ingredients were promising.  This recipe hails from Piedmont, a northern region in Italy bordering France, so I am not surprised that it is basically like a Beef Bourguignon, but with Barolo wine and different herbs and spices.  That suits me just fine, I basically kind of wanted something heart and belly warming since I am sure we all can agree that this is one helluva cold winter!  This dish is simply delicious.  As the beef is cooking, your house will smell incredible, really mouthwatering.  I could hardly wait until the beef was done!  Rich and complex, it is a perfect sunday lunch meal.  I am absolutely positive it will become a favorite of yours too….my family devoured it!

So here’s what you’re going to need:

Serves 6

2lb (1kg) braising beef (I used eye of round)

2 carrots, cut into several pieces each

1 medium onion, coarsely chopped

2 celery stalks, cut into several pieces

1/2 cup parsley

2 bay leaves

1 tsp juniper berries (which I didn’t find)

1/2 cup diced lard

1/2 bottle aged Barolo wine (or any other full bodied red you have on hand, I used Rioja)

1 tbsp butter

1 tbsp olive oil

Combine the meat, all the vegetables, the herbs, and the wine in a large bowl.  Cover and marinate in the refrigerator for at least 24 hours.

Remove the meat and dry well; reserve marinade.  Make little cuts on the surface of the meat and fill them with lard.  Brown the meat thoroughly in the butter and oil in a flame proof casserole.  Preheat the oven to 350F (180C).  Lift out the marinade vegetables with a slotted spoon and add to the meat.  Add 1 cup of the wine and salt to taste.  ( I added all the wine from the marinade).  Cover and braise in the oven for about 3 hours, adding more wine as needed to keep meat from drying out.  Halfway through the cooking time, take out the meat, slice thinly, and put back into the wine, with any juice on the cutting board.

Remove meat when done and place on a platter.  Put the vegetables and wine through a food mill or grind to a textured purée in a food processor.  Reheat this and pour over the meat.  Serve at once,  with potatoes, but I chose polenta.

From my kitchen to yours,

Carla