Again - sorry there are no pictures! Too busy setting up a fun brunch with some of my favorites to wrap up the Christmas holidays...
I had crawfish quiche during my bridal shower brunch in Orange at the Old Orange Cafe (if you are ever in Orange, go there for brunch on a Sunday!). Loved it. I wanted to do something that would remind Laura and I of home and something I could just put in the oven and not worry about for brunch.
Recipe
vegetable oil
3 oz. crawfish tails
1 oz. diced onion
1 oz. diced green bell pepper
1 tbs. minced jalapeno
1 tbs. minced chives
1/3 to 1/2 cup pepper jack cheese
splash of milk
5 large eggs
salt & pepper
Saute diced onion, bell pepper and crawfish tails in a small amount of vegetable oil (enough to cover the bottom of your pan) until vegetables are tender. Sprinkle with salt and pepper. Set aside to cool.
Whisk together eggs, milk, cheese, jalapeno, chives and cooled crawfish, onion and bell pepper. Pour into a glass pie dish (I used a pyrex dish) sprayed well with cooking spray. Bake at 400 until cooked through. I think ours took 15-20 minutes but keep an eye on it. Cooking times will depend on how thick your quiche is. You want the quiche to be cooked through and a little golden on top.
Thursday, December 30, 2010
Wednesday, December 29, 2010
11th Dish of Christmas 2010 - Black Pepper & Cheddar Popovers
I was not a good photographer while cooking for a post-Christmas brunch with Mike, my bestie and her boyfriend but I've got a couple of yummy recipes for you guys anyways!
Popovers are really versatile and easy to make. I made these black pepper & cheddar popovers to go with quiche (recipe tomorrow!) and salad with champagne vinaigrette.
Recipe
1 tablespoon unsalted butter, plus extra for greasing the pan
2 large eggs
1 cup flour
1/2 teaspoon salt
1 1/4 cups milk
1/4 teaspoon black pepper
1/3 cup cheddar cheese, grated
Preheat oven to 450 and thoroughly grease pan. (Pan can be an actual popover pan or a muffin pan can be substituted although the popovers will not be tall and skinny.)
Melt the butter and set aside to cool slightly.
Crack eggs into a bowl and whisk gently. Stir in flour, salt, milk, melted butter, pepper and cheese until blended, a few lumps are ok (better to not overbeat the batter).
Fill the 6 to 10 cups 2/3 to 3/4 full and bake at 450 for 15 minutes. Do not open the oven door! Opening the door will cause the popovers to collapse during baking. Reduce oven temperature to 350 and bake for an additional 20 minutes until brown and crusty. Again, do not open the oven door. The first 20 minutes are crucial but the door can be opened close to the end of the baking process to check whether the popovers are brown and crusty.
Once removed from oven, cut a small slit in the popover to allow steam to escape.
If you are in Dallas, go to lunch at Zodiac Room at Neiman Marcus. They serve delicious popovers with strawberry butter... YUM!
Popovers are really versatile and easy to make. I made these black pepper & cheddar popovers to go with quiche (recipe tomorrow!) and salad with champagne vinaigrette.
Recipe
1 tablespoon unsalted butter, plus extra for greasing the pan
2 large eggs
1 cup flour
1/2 teaspoon salt
1 1/4 cups milk
1/4 teaspoon black pepper
1/3 cup cheddar cheese, grated
Preheat oven to 450 and thoroughly grease pan. (Pan can be an actual popover pan or a muffin pan can be substituted although the popovers will not be tall and skinny.)
Melt the butter and set aside to cool slightly.
Crack eggs into a bowl and whisk gently. Stir in flour, salt, milk, melted butter, pepper and cheese until blended, a few lumps are ok (better to not overbeat the batter).
Fill the 6 to 10 cups 2/3 to 3/4 full and bake at 450 for 15 minutes. Do not open the oven door! Opening the door will cause the popovers to collapse during baking. Reduce oven temperature to 350 and bake for an additional 20 minutes until brown and crusty. Again, do not open the oven door. The first 20 minutes are crucial but the door can be opened close to the end of the baking process to check whether the popovers are brown and crusty.
Once removed from oven, cut a small slit in the popover to allow steam to escape.
If you are in Dallas, go to lunch at Zodiac Room at Neiman Marcus. They serve delicious popovers with strawberry butter... YUM!
Tuesday, December 28, 2010
10th Dish of Christmas 2010 - Mashed Potatoes
Another one of Mike's favorites is mashed potatoes. I got this recipe from my Cooking Light cookbook...
3 lbs of potatoes
salt & pepper
3 tbs chives
6 oz. white cheddar (recipe actually calls for goat cheese)
2 tbs butter
1 cup 2% milk
Boil potatoes until tender in well salted water. Drain and smash along with butter and milk. Stir in cheese and chives. Salt & pepper to taste before serving.
3 lbs of potatoes
salt & pepper
3 tbs chives
6 oz. white cheddar (recipe actually calls for goat cheese)
2 tbs butter
1 cup 2% milk
Boil potatoes until tender in well salted water. Drain and smash along with butter and milk. Stir in cheese and chives. Salt & pepper to taste before serving.
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