How to Make (Creamy, Cheesy, Fluffy) Quiche That Exceeds Your Expectations. I find that the word "quiche" is usually said one of two ways. The first is like a verbal eye roll—“Oh…quiche…”—and probably refers to a seriously bad quiche experience—one made up of spongy custard, soggy crust, and/or too few fillings. The second sounds a little more like someone crawling into a warm bed after an incredibly long day—“Oh! …quiche!” —such satisfied sighs can only come from someone who has had an excellent quiche encounter: decadently rich, smooth custard dotted with plenty of tasty fillings, all encased in a flaky, crisp pastry crust.
That’s the kind of quiche I want to talk about. So if you’re the first kind of quiche-sayer, try to block out the bad memories, and let’s get you to a way more delicious place in 10 steps. 1. First up, your pie dough. While I love a flaky crust, mealy crusts are better for custard pies (either sweet or savory, like quiche). 2. It's a step so important I must state the obvious: Before you even start rolling out your dough, preheat the oven. Chickpea Crepes | Socca | Global Table Adventure. I am ready for a day-dreamy sort of day. One where I walk along the pier and smell the salty, ocean air… On this easy-breezy day I’ll nibble bits of crispy socca – an olive oil and chickpea based crêpe popular along the riviera. On this day I do not stumble. I do not stain my shirt. Nothing I say sounds silly and I’m free of heartache.
Yes, there are days when a crêpe can do this for you… …especially if enjoyed in glitzy Monaco, with diamonds on the soles of your shoes. The bonus? While the gluten-free craze has infiltrated popular culture, there are some segments of the world that have eaten this way for generations. Mostly thanks to dishes like socca. Along the Mediterranean coast socca is the go-to street food, enjoyed hot, out of hand, while walking around, listening to the the caw of gulls.
While laughing. I shared this treat with my friend who’d recently been to Sicily, where he said he had something similar. To recreate it at home all you need is a broiler and skillet. Photo by Florian K. Black Bean and Quinoa Enchiladas Recipe on Food52. Crespelle with Radicchio, Potato and Thyme : eat in my kitchen.
It took me a while to use radicchio not only raw for salads but cooked as well. It was a late discovery, but once I tried it, I loved it, especially for the Italian cuisine! One of my favourites is linguine with radicchio, mustard butter and sautéed chicken liver. My friend Judith told me about this recipe and it became a winter pasta classic in my kitchen. Or my purple risotto with spices and thyme, the colour is beautiful and the mixture of cloves, bay leaf and red wine is so aromatic and rich. A couple days ago I mentioned that we had family from LA staying with us, so our days were split between walking through the city for some sightseeing and food, either from my kitchen or from one of the great places we visited.
Coming back to the purple radicchio and to one of our lunches at home, I cooked crespelle for us one day, filled with a bitter sweet stuffing of radicchio, potatoes and thyme. Radicchio, Potato and Thyme Crespelle For 4 filled crespelle you need For the Béchamel sauce. Mollie Katzen's Mushroom Yogurt Pie with Spinach Crust Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 8 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This is 1980s hippie food in the most comforting, best possible way.
Serves 4 For the Spinach Crust 3/4 pound spinach-chopped very fine 3 tablespoons butter 3/4 cup unbleached white flour 3/4 cup wheat germ 1/4 teaspoon salt Dash of nutmeg Preheat the oven to 375° . For the Mushroom Yogurt Pie More Great Recipes: Cheese & Dairy|Eggs|Vegetables|Pies & Tarts|Side Dishes 💬 View Comments (0) Share this Recipe Tweet this Recipe "This Is Just To Say" Tea Towel $ 16
Vegetarian Tacos. Sweet Potato and Black Bean Burritos. After the brunchtime porkapalooza we experienced on Sunday, you’d think a weeklong moratorium on meat wouldn’t be unwelcome. Halfway through this delightful, nutrient-packed burrito, we both agreed a little pulled pork would be exquisite, tucked cozily between sweet potatoes and savory black beans. Not that I mind rocking a vegetarian burrito for dinner, on occasion. It is so reminiscent to me of being a starving student in Allston, Mass in 1998, when I lived in an apartment full of crazy, smart, strange girls and boys. There was a lot of electronic music, a lot of art on the walls, a lot of pretentious dialogue, and very little money. You don’t have to be a vegetarian, a communist, or a Wiccan to enjoy these sweet burritos.
But it doesn’t hurt. Sweet Potato and Black Bean BurritosMakes 3 Ingredients: For the burrito: For the roasted vegetable salsa: Method: Preheat oven to 400 degrees. Preheat oven to 400 degrees. Cardamom-scented Ouzi recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 2 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: I enjoyed an ouzi at a Middle Eastern restaurant, and then recreated my own version at home.
Food52 Review: Thirdchild has created a fine recipe. Serves four This recipe is a Community Pick! Share this Recipe Tweet this Recipe Tags: beautiful, dinner party, savory, Vegetarian. Big Love… May. It has been a while since we listed blogs, recipes and other stuff that has inspired us throughout the month. So we thought it was about time. We are also keeping our promise from last week, to share the recipe for our gluten free picnic tarts that we shot at Rosendals Trädgård.
You’ll find it at the end of this post. But first, the list: • After years of using an “old” camera we have finally geared up. . • Until now David has walked around with our camera wrapped in a scarf (not kidding) . • This is one of our latest blog crushes. . • A very talented friend of ours is having an art exhibition in London. . • Here is a wonderful illustrated food blog. • Oh, and if you haven’t checked out this vegetarian blog, you have missed out on something gorgeous!
• Doesn’t this pasta recipe sound absolutely fabulous? • Adorable video of a rhubarb and strawberry pie. • We are incredibly grateful and excited that so many have downloaded our app and given it nice reviews. Preheat oven to 375°F (190°C). Easy Lentil Walnut Tacos with Cabbage Lime Slaw Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join.
Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 157 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: A perfect recipe to whip up on a busy weeknight, thanks to a super-healthy lentil and walnut crumble filling and a low stress slaw. Serves 4 This recipe is a Community Pick! More Great Recipes: Entrees|Beans & Legumes|Olive Oil 💬 View Comments (5) Share this Recipe Tweet this Recipe. Fougasse | Lands & Flavors. Fougasse is a stuffed, crusty bread from the Provence region in southern France with a texture similar to Italian focaccia.
Here’s a recipe with two quick and tasty fillings, black olive/lemon zest and fresh Herbes de Provence, but the possibilities for stuffing these loaves are endless. It has been quite a while since I last visited Provence. I will always remember the warmth emanating off the stone houses and abbeys, the bucolic countryside replete with sunflowers and olives, and, of course, the famous light which envelops everything with hues of safflower and gold.
Local Provençal cookery is equally vibrant; herbs, olives and their oil, and garlic are the prominent flavors in this simple, fresh cuisine. I was fortunate to be there during the summer lavender season when fields of the aromatic purple flowers are buzzing with bees and harvesters alike. This fougasse can be made plain, without stuffing, for an appealingly rustic loaf. Mettons-nous aux fourneaux! Fougasse Ingredients Notes. Green Onion (Scallion) Pancake - Rasa Malaysia. Green Onion Pancake Recipe Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes Adapted from Easy Chinese Recipes by Bee Yinn Low Ingredients: 1 1/2 cups (200g) all-purpose flour 1 teaspoon salt 1/2 teaspoon chicken bouillon powder (Knorr brand non-MSG) 1/2 cup (125ml) water 3 – 4 green onions (scallions), green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more 2 tablespoons oil, for brushing Some additional all-purpose flour, for dusting and rolling Oil, for frying Method: 1.
Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder into the flour. 3. How to Make Green Onion (Scallion) Pancake: 1. 2. 4. 5. 6. Cook’s Notes: If you don’t use the chicken bouillon powder, then use a total 1 1/2 teaspoons salt for the dough instead of 1 teaspoon salt as stated in the recipe. To jazz up the aroma of the pancake, you add a little sesame oil to the oil and brush onto the surface before rolling up into a cylinder. Spanakopita recipe (Greek Spinach pie with feta) Listen to the crust crackle as it cools.. And the smell.. Pure bliss! Do you need more reasons to start making your own Spinach pie? And if you are thinking that making it must be really hard, think again! It doesn’t matter if you haven’t made a pie before (or are a complete cooking novice). The main ingredient you will need to make this super easy Greek spinach pie is of course spinach.
If you choose to prepare this Greek spinach pie recipe with commercial phyllo dough make sure to brush each sheet with good quality butter, which gives a very rich flavour and amazing smell! So go ahead, give this super easy Greek spinach pie recipe a try and amaze your friends and family with its crispy and tangy flavour. Ingredients Instructions If you choose to prepare this Greek spinach pie recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day.
Recipe image gallery: Spinach & feta filo pie (Spanakopita) In "Baked" Squash & sage pithivier. Chestnut-Mushroom Tourtiere. I come from the land of poutine and tourtiere. However, both regional “delicacies” have experienced emotional-ostracism, and have, virtually, been shut out of my life. As delicious as they may be, the poutine is just too dirty to actually be enjoyed, and, my meat-abstinence has relegated the tourtiere to a permanent spot on the bench. How’s that for Quebec-culinary-pride? Never one to be more than a partial stick-in-the-mud, I have devised strategies that have allowed for me to partake in our local specialties: oven-fry poutine with mushroom gravy (oh boy, too good) and this, equally-delicious, vegetarian tourtiere.
This “meat” pie has a delicious taste, a wonderful texture, and the innards actually look fairly reminiscent of meat. If sorta looks like meat, sorta tastes like meat, sorta smells like meat…must it be meat? All I’m trying to say, in my incredibly-roundabout way, is that this delicious alternative to tourtiere will please carnivores and vegetarians alike. Directions 1. Tali's Tomatoes: Spicy Bean and Sweet Potato Burritos. This week I had a bit of a Mexican craving. We have some really great fast food type Mexican places popping up in Australia at the moment, with some of them even having brown rice burritos!
However, they still always come covered in cheese and sour cream so I generally try and avoid them for that reason. While on the hunt for some take-away type food during the week I came across sweet potato and black bean burrito recipes. I prefer to use black beans because I like the flavour but you could use kidney or pinto beans instead. The beans paired with the sweet red onion, sweet potato, spicy chilli and creamy avocado make you not even realise you are missing the sour cream or the cheese - I promise! Try wrapping them in a large lettuce or cabbage leaf for a healthier alternative to the wrap bread. What you need to make 8 burritos (halve the recipe for 4) Optional extras: lettucecooked brown ricecooked quinoajalapeños How to make it: Heat coconut oil in a frying pan over a medium heat.
Vegetable Gyoza. 7 härliga recept på julmat – missa inte västerbottenpaj med grönkål. 3. Tryck ut degen i en form med löstagbar botten, (24 ø). Försök att få höga kanter. Låt vila kallt i 30 minuter. 4. Förgrädda pajskalet i 10 minuter och ställ åt sidan. 5. Hacka grönkålen grovt och förväll i tre minuter i saltat vatten. 6. 7. 8. 9. Tips! 3. Bryggarsill med öl & enbär Ingredienser: 4 utvattnade saltsillfiléer 1 rödlök 1 morot 1 liten bunt dill Lag: 2 1/2 dl strösocker 2 dl ättika, 12 % 1 1/2 dl ljus starköl 2 kryddnejlikor 1 msk hel kryddpeppar 2 lagerblad 6 enbär Gör så här: 1. 2. 3. 4. Matjessill med rötter, äpple & akvavit 4 matjessillfiléer 1/2 morot 1 vinteräpple 1/2 purjolök 1/2 rotselleri 3 dl vatten 2 dl strösocker 1 dl ättiksprit, 12 % 1/2 msk fänkålsfrön 8 cl akvavit 1. 2. 3. 5. Gingravad lax 10 bufféportioner 1 kg laxfilé med skinnet kvar 200 g salt 50 g ljust muscovadosocker 75 g strösocker 1 msk dillfrön 1 msk korianderfrön 1 msk svartpeppar Rivet skal av 2 limefrukter 1 dl gin 1 kruka dill, grovt hackad 1. 2. 3. 4. 5. 6. 7.
Tips! Klassisk gravad lax 100 g strösocker 1 msk vitpeppar, grovkrossad. Lentil Stuffed Samosas Recipe on Food52. Butternut squash and caramelized onion galette. I love fall. I mean, I know how decidedly unoriginal that is to say, but I can’t help it. I just want to inhale it, take a picture of every flame-thrown tree, mull over all of its cider and crunch through all of its dried leaves. I have been fortunate enough to marry someone who feels exactly the same way, but the only problem is figuring out how to make fall longer than it is and that solution, my friends, is to drive north to catch the early show. We headed upstate last year for the weekend and stayed at the most sigh-worthy B&B–where every window is ringed with tiles of stained glass and a man named Richard makes you amaretto-brushed French toast on Sundays–and made a point to get back there this year.
Of course, its hard to predetermine when fall will peak; last year, we felt that we were a week too late, this year, we went a week earlier and felt that we were two weeks early. I hear an 80-degree October will do that. Nonetheless, I have a whole new appreciation for early fall. 1. Beetroot, goats’ cheese and hazelnut tart - Sainsbury's Magazine. Rustic Beet Tart and Wilted Greens Recipe on Food52. Half Baked Harvest - Made with Love. Crispy Greek-style pie. Potato and Cheese Sigara Burek.