I don’t do crust. I need to learn to do it though because really, homemade pie crust is so much better than anything store bought. That said, I present to you one of Saturday’s efforts. Yes, it’s quiche. How ’80s can I get? Well, I don’t care. I love quiche. Also I had a fair amount of the ingredients already.
I used Smitten Kitchen’s recipe. Only thing I did differently was sub out Canadian bacon for the ham. It came out quite well, but in retrospect I wish I’d made the effort to make my own pie crust. Maybe next time. Her recipe called for sour cream and it really did add a nice richness to the custard.
They say you shouldn’t try out new recipes for parties without a test run and normally I am a firm believer in that rule. But every so often I break it usually with lackluster results. Sometimes though, there are wondrous exceptions. Here is one of those exceptions:
Doesn’t it look splendid? This would be the Italian Jam Crostata from Chow. This one has more of a shortbread like dough. Came together quite simply per the directions. There was one ambiguous direction — you halve the dough; take one half and press it to a plate, cover it with plastic; and put it in the freezer, but it doesn’t say for how long. After some frantic internet searching, I went with 7-10 minutes and hoped for the best.
I probably shouldn’t have taken it out of the springform pan as I was taking it somewhere and travel became a bit interesting…
Tasted pretty awesome. I used some Wilton’s seedless raspberry jam. I didn’t use any mods to the recipe. Next time I may change up the proportions of the extracts to give the almond a bit more oomph.
As a result of the recipe organizing project, I became reacquainted with the fish stew creation posted on Chicagoist.
I also decided to make a loaf of the No Knead Mark Bittman bread.
Feel free to drool…
So, this was my second time making the stew. I ended up using about a pound of Tilapia and a half pound of shrimp. On the advice of a friend, I opted to use some cilantro in lieu of the celery and a little bit of lime. I think I may have overdone it with the lime, but it was really quite wonderful.
The bread is apparently impossible to mess up because I thought the water I added was too warm and I was afraid I’d killed the yeast. No problems. My kind of recipe.
Made these. Added a little cayenne to give them some kick. The flavor was perfect, but they weren’t crispy enough.
So I was at a lovely brunch my friend hosted (baked french toast and a caramel syrup–I so want that recipe) and she was looking for a dessert to bring to a gathering. Cookies aside, dessert is not my strong point. I have, however, a sinfully rich and easy sure-fire recipe adapted from Everyday Italian. I’m kind of over Giada DeLaurentiis. I like her recipes, but I am really tired of seeing how far down the neckline’s gonna go. The over-enunciation and the huge shark-like smile…over that too.
Personality aside, her recipes usually work out and I rather like this one.
(original recipe here, my adaptation is below)
1/2 cup sugar
2 tablespoons all-purpose flour
1 1/2 cups peeled, chopped, and toasted nuts (pecans, walnuts, or hazelnuts)
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought pie crust (I prefer the kind that roll out)
Toast the nuts for about 10 minutes. Hazelnuts are called for in the original recipe, but they’re usually expensive and to be honest, I prefer pecans.
Preheat the oven to 325F.
Press the crust into either a tart pan or a pie pan. This is a really rich dessert so I prefer the tart pan as you end up with a shallower tart and also, it looks quite elegant. Cut off excess crust.
Melt the butter and allow to cool slightly (you do not want to make scrambled eggs here). Beat the eggs. Gradually add the sugar, melted butter, corn syrup, and vanilla. Mix the flour and salt together and add to the liquid mixture. Add the chocolate and the nuts. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
Cool the tart for at least 30 minutes before serving.