Ricotta Gnudi with Pomodoro Sauce
It has been a while since I posted something on my blog. Actually in one week I managed to closed a door on my finger and hurt my back. We are working on a Garage Sale. And I can’t believe that a small box with my kids’ toys hurt my back so much since I am loading/ unloading/ moving around heavy cooking equipment, materiel and produces on a regular basis. I could NOT move. Crazy pain. Today is my first day when I function well..and I guess the proof is that I am posting a delicious recipe, you should try and adopt.
As a foodie, looking just at a food picture and I want to make it, right away. Sometimes I am lucky I can duplicate the recipe because I have all ingredients handy. Other times I have to wait to buy the ingredients.
This happened when a few weeks ago, Rosa May an amazing and talented food blogger and photographer mentioned on her Facebook that she had Gnudi for dinner and that is was amazing. I had no idea what Gnudi is-are. So I was happy when Rosa posted a link to the recipe: Ricotta Gnudi with Pomodoro Sauce. My hear jumped when I read the recipe I had all the ingredients and homemade tomato sauce from last summer made with our own tomatoes, onion and garlic and basil.
So I decided to make it for dinner. Oh My. I was above and beyond my gustative envision. It was absulutly delicous, light. We loved it.
Here is the recipe, adapted from Bon Apettit magazine
Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
homemade Tomato sauce
lunch in the Garden
Kids Cooking Camp via Celine's Cuisine
This summer, kids 6 to 17 years old have their choice of two different five-day Kids’ Camps, featuring Baking and Cooking Camps.
During the Cooking camp young chefs will be taken on a culinary journey to faraway places: tasting new flavors and textures of different and authentic cuisines from Mexico, France, Japan, and Italy. Through kitchen essentials they will lear how to follow recipes, measuring, weighing, mixing, monitoring cooking temperatures and time and kitchen safety.
Sample Menus: Italy: Pasta and Mini-Meatballs in Tomato Sauce from Scratch – Herbs and garlic cheese bread, Mexico: Chicken cheese Quesadilllas- Spanish rice with black beans, Japan: Orange-ginger chicken and veggies Fried rice, France: Croque monsieur and French Crepes.
This year exciting Baking camps have been added, this camp has been designed specifically for kids who want be creative and have fun in the kitchen. They will learn all about the wonderful world of baking, including the key techniques needed to make some of their favorite sweet treats, including cupcakes, frozen treats, cake, and more. Using real ingredients no processed or from a box!
Sample Menu: Chocolate and Vanilla Ice Cream – Lemon-Orange Frozen Yogurt – Hot Fudge Sauce- Vanilla Cupcakes with Vanilla and chocolate Buttercream Icing- Birthday Layer cake – Chocolate Dipped Strawberries -
Each day session is 1 ½ hours a day in the morning or afternoon over five consecutive days and it starts in June and run through mid-July. At the end of each class, kids will eat their creations. At the end of camp, kids will receive a Cooking Diploma and copies of all the recipes they made. Limited spaces to ten kids per camp
Registration is open now!
TEMECULA SUMMER CAMPS (6-13 yrs)
Enroll online https://registration.cityoftemecula.org/registrationmain.sdi or call (951) 694-6480 today!
June 17-21 11:45 am to 1:15 pm
June 24-28 11:45 am to 1:15 pm
July 8-12 1:30 pm to 3 pm
June 10-14 9:30 am to 11 am
June 17-21 1:30 pm to 3 pm
June 24-28 1:30 pm to 3 pm
REGISTRATION ONLINE : https://online.activenetwork.com/MurrietaCA/Activities/ActivitiesAdvSearch.asp
Then Click on ” Healthy living and fitness” , then click on CAMPS
Date/Age: Camp 1 – June 17-20 (6-12 years)
Camp 2 – June 24-27 (6-12 years)
Camp 3 – July 15-18 (6-12 years)
Camp 4 – August 5-8 (13-17 years)
Camp 5 – July 8-11 (13-17 years)
Camp 6 – July 15-18 (6-12 years)
Camp 7 – August 5-8 (6-12 years)
Time: Camp 1,2,3,5,7 – 9:30-11:00 am
Camp 4, 6, – 2:00-3:30 pm
Fee: $75 Residents
Location: Community Center
Instructor: Celine Cossou-Bordes
COOKING CAMP: Orange Chicken, Fried Rice, stuffed Pita Bread, Cheese Raviolis, Asian Lettuce Cups.
BAKING CAMP : Berries tart, Meringues, Turnovers, Cake pops, Ice cream treats with chocolate sauce
Celine’s Cuisine reserves the right to change/alter a menu due to availability of product.
Kids birthday party
Celebrate your child’s birthday with a hands-on cooking party -invite their friends and we’ll teach them how to make their favorite treats. We do the work- so you can enjoy the party as well. Cooking activities are age appropriate, and are customized for the group’s experience. I offer 2-hour birthday cooking parties for children 5-12 yrs old. The party is at the Birthday kids’ house. You choose from healthy and delicious themes and then kids create the party meal.
Experienced Cooking instructor
Choice of one delicious party meal theme (see bottom of page)
Individual birthday cupcake decorating for the birthday cupcake tree or homemade Birthday Cake
Set up and clean up Party prices:
$270 minimum for up to 10 kids
$25 for each additional child up to 12 children (including the birthday child)
Asian | Mexican | Pizza | Pasta | Hawaiian Luau | Brunch | Bake & Decorate | French Add-Ons:
Create a Cook party favor bags Party Favor bags are $5.00 ea and contain 1 rubber baking spatula, 2 cookie cutters and a container of colored icing sugar
Other food allergies or religious dietary restrictions: I always try to accommodate children with other allergies like milk allergies, sesame, soy, etc. When you register your child that there are food allergies or dietary restrictions like no pork or no shellfish I always try to find a substitution for the student. Parents booking a birthday party should ask parents of the guest children about allergies BEFORE the party so no surprises come up during the party when a child lets the staff know he or she is allergic to an item being used. I can work around most allergies if I know in advance.
Kids Birthday Party Themes
>Asian Wraps Party Fresh Vietnamese Style Spring Rolls with Rice Paper wrappers or Nutella-Banana wontons Decorate cupcakes
>Brunch Party Flavored Yogurt,Granola, Coconut, Chocolate Chip Parfait or Dutch baby (baked pancake) topped with mini chocolate chips and banana slices and Warm Maple Syrup Decorate cupcakes
>Hawaiian Party Baked Kabobs of Fresh Pineapple with chocolate sauce or Cornflake Coated Chicken Decorate cupcakes
>Mexican Party Vegetables /chicken/ Cheese Quesadillas Decorate cupcakes
>Pasta Party Fresh Egg Pasta Dough Pasta is served with either a Marinara Sauce or Butter and Cheese Decorate cupcakes
>Crepes Party Savory Crepes Crepes
>Cake Birthday Cake and Finger food as party favor Layer birthday cake Finger food to bring home as party favor
We should eat salmon at least once a week. But if you do so you must eat only wild caught fish.Never farm raised. I love Terri’s Popa ” Alaska’s Nature’s Seafoods” fish and seafood. You can find her and her family selling the best fish from Alaska at Temecula Farmer’s Market every Saturday.
For information visit http://www.alaskasnaturesseafoods.com/ When I can I buy her fish, always fresh, tasty never fishy.
I love to make Salmon Rillettes or Salmon spread. It is fresh, light and you can use as a spread, or in cooked pasta or stuffed some avocado with it. Enjoy this lovely treat. It is good for your vision, skin, hair and heart.
Salmon Rillette/ Spread
Salmon Spread Recipe
• 8 oz fresh Wild Alaska salmon, skin off
• Sea salt
• 2 Tbsp unsalted butter (a little bit harder that at room temperature but not too cold)
• 1/2 Tbsp olive oil
• 1½ Tbsp fresh lemon juice
• 2 Tbsp chopped chives
• 4 oz shredded wild smoked salmon
• ¼ tsp Espelette Piment or chili pepper or black pepper
• 1-2 tsp Dijon Mustard
• 2 Tbsp Greek yogurt
1. Season the fresh salmon on both sides with little salt.
2. Steam it ( I used bamboo steamer with parchment paper) until just cooked, do not overcook it. Remove from heat and let cool.
3. In a bowl, mix and mash together with a fork the butter, mustard, yogurt, olive oil until very smooth and creamy.
4. Stir in the lemon juice, chives and smoked salmon.
5. Meanwhile flake the cooked salmon it over the mixture, mix well along with the Piment d Espelette
6. Rectify the seasoning
7. 5. Scrape into a serving dish, cover, and chill for few hours hours. Let come to room temperature before serving.
Avocado: stuff avocado with this rillettes or spread on a really good bread
stuffed avocado with salmon spread
Sticky Date cake with toffee sauce
Who is Donna Hay? Donna Hay is Australia’s leading food editor and best-selling cookbook author. Her food, recipes and styling focuses on basic ingredients, simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks.
She is the editor of donna hay magazine, a highly acclaimed, top-selling bi-monthly food magazine with tremendous local success and far-reaching international appeal. Each issue of the magazine has over 384,000 Australian readers, has subscribers in 82 countries around the world and is the top-selling international food magazine in American bookstores Barnes & Noble and Borders. -Source Dona Hay.com-
Sticky Date cake with toffee sauce
She is my favorite food stylist and recipe developer, her magazine is a gem. Grab it if you see it. I guess she is one of my major inspiration, the style, the different cuisine from Asian to Italian to fast-healthy food…
I ate a wonderful Sticky Date cake with toffee on New years day at “Chez George” restaurant in la Jolla, CA.
It was served with homemade Vanilla ice cream and oranges segments. what a great combination.
I was so in love with this cake that I decided to make it and one day
I was just staring at one of Donna Hay magazines and spotted a gorgeous Sticky date cake with toffee sauce….so I made it and I am so glad I did.
Sticky Date cake with toffee sauce
Sticky Date Cake with toffee sauce
Adapted from Dona Hay Recipe
1 ½ cup (210g) chopped pitted Medjol dates
1 cup (250ml) boiling water
1 tsp baking soda
6 Tbsp butter, cubbed
¾ cup (135g) brown sugar
2 organic eggs
1 cup plain flour sifted with 1½ tsp baking powder + pinch of salt
double (thick) cream
7 Tbsp 150g butter, cubed
1 cup (250ml) heavy cream
1 ½ cup 133g brown sugar
2 drops vanilla extract
Preheat oven to 355ºF. Place the dates, water and baking soda in a bowl and allow to stand for 5 minutes. Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined. Add the eggs and flour and process until just combined. Grease a springform cake pan or a normal round cake tin with butter and pour the batter in it
Bake for 30–35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Cut into squares.To make the toffee sauce, place butter, cream, vanilla and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly. Spoon over puddings and top with cream. Serves 6-8.
Once the cake is done, when its still warm, poke holes with a skewer and pour the sauce over, allowing the cake to absorb it. Serve slightly warm or at room temperature.
Do yourself a favor and bake this today Don’t skip the toffee sauce, the cake will definitely not taste as good without it… it was a big hit by everyone who tasted it. Will do it again…. soon. And well wrapped it can be delicious for a couple of days.
Stuffed Canelloni pasta
I love to visit Edda’s food blog. She is Italian-French and lives in Paris. She has a gorgeous blog: Un Dejeuner de Soleil
with fantastic Italian or non-Italian recipes. When you look at her pictures you want to lick your screen, I love the way she writes and she has a great knowledge on any food and I am sure you can ask her any questions about cooking baking she knows. She is an amazing blogger and a real perfectionist. Beside her very popular blog her recipes are displayed all over French Women Magazines and last year she released a beautiful cookbook ” Un dejeuner de Soleil”.
My sister and my mother owns this cookbook and are raving about it all the time. I can’t wait to see my signed copy, as soon as my sister brings it from Paris to me next month.
A big hit with my own family, we are crazy about homemade pasta and sauces or any food related to Italy from Espresso, Cafe alfredo, to paninis, and I have so many fond memories of Italy vacations when I was little with my family : Rimini, Venice, Vatican, Firenze, san MArin, Ravenna, Pompei and then with Joel Roma, Sorento, Capri island, Naples, Almafi coast on moped scooter… I can’t wait to visit Italy again with my kids.
This recipe was made twice. Sure is a little long to cook and the ingredients list is pretty long, but this dish is ever better the next day so no worries if you have leftovers you will eat them.
I do not know anyone who can resist Italian food …..
homemade stuffed Canelloni pasta
Cannelloni stuffed with meat, ricotta and mozzarella with basil sauce – Adapted from Edda Onorato, Un Dejeuner de Soleil
(for 6 persons)
For the egg pasta dough
- 1 cup ¼ cup all purpose flour
- 1/4 fine semolina durum wheat
- 2 Organic Large eggs
- 1 Tbsp olive oil
For the ragù :
- 12 oz ground beef
- 9 oz pork loin cut in 1 inch pieces
- 2 cans of crushed canned tomatoes
- 1 glass of red wine
- 1 onion chopped
- Olive oil, salt, pepper, basil
For the stuffing
- 7 oz ricotta well drained (if possible fresh sheep)
- 1 cup buffalo mozzarella well drained
- 1 organic large egg
- 1/3 cup grated Parmesan cheese
- Salt, pepper, nutmeg and basil
- 2 cups canned tomatoes chopped
- 1 small clove of garlic
- ½ cup mozzarella
- Grated parmesan
- Olive oil, salt, basil leaves
1. Prepare the dough . Mix the two flours, then add the eggs and olive oil. When the dough becomes smooth work on a floured surface several times, folding in on itself so that it is soft and smooth. Cover with plastic wrap and let rest in the fridge at least 1 hour.
2. Prepare the meat sauce ( even the day before is fine). Fry in a heavy saucepan the chopped onion, pepper and 3 tablespoons of olive oil. Add meat and whole until nicely colored on all sides. Pour the wine and let it evaporate. Lower the heat and add the tomato sauce, and salt. Simmer over medium heat for about ten minutes, stirring. Then reduce the heat to low, put a lid but leave a little open (secure with a wooden spoon). Simmer at least two hours, even 3-4 hours (taking care to go check and if necessary add a little water). The meat should be very tender, melting, pieces will detach themselves. Let cool then mix adding salt, parsley, a pinch of nutmeg, egg and parmesan. You must obtain a stew not completely homogeneous but fine enough. Stir in stuffing ricotta and mozzarella into small pieces. Cover with plastic wrap and keep cool.
3. Prepare the tomato sauce and basil. Sauté garlic in 2 tablespoons olive oil add the tomatoes and a dozen basil leaves. Simmer for fifteen minutes, then add salt . Set aside.
4. Boil water in a medium saucepan and add salt. Take 1/3 of the dough and the egg rolling pass (3-4 times in the first two times and thicknesses for the following). The dough should be smooth and very thin . Cut into squares of 7 inch and flour.
Repeat with remaining dough (1/3 at a time to prevent it drying out).
5. Cook the square 30 seconds in boiling water 2 at a time. Drain, rinse under cold water and place them on a cloth.
6. Grease a large baking dish and pour a little sauce with basil. Preheat oven to 180 ° C.
7. Put the meat filling in a pastry bag with a spoon. Add a small bead of stuffing and roll up to form a cannellone. Put it in the dish. And proceed with the remaining dough and filling.
Pour remaining sauce basil cannelloni, sprinkle with pieces of mozzarella and parmesan cheese. Season with salt and pepper and pour a little oil. Broil for about twenty minutes. The cannelloni must become crispy on top but still remain moist heart. Serve hot or warm with a few basil leaves.
if too dry place an aluminium foil on the top for the last 20 minutes cooking.
I like to add extra mozzarella on my pastas…
easy Naan bread
This is my quick version of naan. When we are running out of bread or baguette I make these. It is soft and chewy on the inside, and slightly crisp on the outside. A yeast-version of this bread will give more bread-like result using baking powder gives a softer texture that is similar to a biscuit.
Great for lunch, dinner but also as a homemade snack.
Top the still warm naans with a little melted butter and honey. Bliss.
You can freeze them, store in plastic bags, then thawed and reheat in foil in a 400 degree oven for 10-15 minutes.
Easy Naan Bread
• 3½ cups of all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1¾ cups Plain Greek yogurt or French Village plain yogurt (TJ’s)
• 1-2 Tbsp warm water
• Olive oil
1. In a large bowl combine flour, baking powder and salt.
2. Add yogurt, gradually, until the dough starts to come together. You can stir with a wooden spoon and then use your hands. If the dough is still too dry and does not come together, add water, only a little at a time.
3. When the dough comes together, use a small amount of oil on your hands, and knead the dough with your hands for about five minutes. You want a smooth ball of dough.
4. Place the dough in a lightly oiled bowl, and cover with a wet towel.
5. It should rest in a warm (no draft) place for an hour.
6. Then remove the dough, and divide into 8 pieces balls.
7. You can use a rolling pin, roll out each piece of dough or flat the balls with your palms. At this point, if you like you can season the dough with salt, pepper or fresh herbs, zatar..
8. Heat frying plan with a small amount of olive oil or butter.
9. Place one piece of rolled dough in pan, and heat until the bottom starts to brown and crisp.
10. Flip to the other side.
11. Repeat for the rest of dough.
12. Serve immediately with eggplant dip ( recipe coming soon) or spread, or cheese or couscous….
Bon Appetit mes Amis….. love your comments do not be shy leave one…
This soup is so easy to make and fast too. American do not use too much watercress in their cooking/ eating. It is surprising since it is similar in nutrition and cancer fighting as kale. But if kale has an hard texture and pretty hard to chew on and eat raw watercress is little, delicate with a lovely taste. You should try it. You can use it in salad, juice, side dishe like spinach or kale.
I decided to share with you a family recipe. La Soupe au cresson is one soup my mom makes during winter months.
saute water cress with onion and potato
I remembered how how love the smell of our kitchen when she cooked it. We loved to add homemade crispy croutons and some Creme fraiche. Just delicieux.
Here is the recipe.
Bon Appetit mes amis.
Watercress Soup – Soupe de cresson
- 2 watercress bunch
- 2 small russet potatoes, peeled and diced
- 1 small onion, diced
- 4-5 cups organic free range chicken stock
- 1 cup milk
- 2 Tbsp butter, divided
- 3 sandwich bread cubed
- Salt to taste
- Fresh pepper
- Olive oil
- Cut watercress stem and wash and dry the leaves .
- Melt one tablespoon the butter and a little olive oil in a large pan, add the onions and sautee until softened and translucent. Add potatoes and watercress. Season with a pinch of salt.
- Sauté for few minutes.
- Add the chicken stock bring to to a boil and simmer until softened, about 20 minutes.
- Melt the butter in a large pan, add the onions and sauté until softened and translucent. Add cleaned watercress Season with a pinch of salt. Add milk and pepper.
- Using an immersion blender, or in a blender, puree the soup until smooth.
- In a nonstick pan add the butter and melt it. Add the sandwich bread cubed and sauté until brown stirring a little. Add a little salt and pepper. Set aside.
- With a ladle serve the soup in serving plates or bowl, add a little cream and top with croutons
NB if the soup is too thick you can add some water
cook water cress with onion and potato in chicken broth
soupe de cresson watercress soup
Tartines -open faced sandwich
In France tartines are eaten for breakfast but also for snack or light meal during the day. I always enjoyed my bread, butter and jam tartines for breakfast or snack or Quatre heures or gouter.
But you may ask what is a tartine? It is a slice of bread, with a spread on it and ingredients topped on it, creating an open-faced sandwich. It can be sweet…. or savory.
Today I want to talk about savory tartine.
In fact this extremely simple dish can lead to many variations and creations.
First the bread must be a good bread, like a rustic bread or so, I use Miche Pascal Organic artisan bread from Trader Joe’s very similar to the Pain Poilane in Paris, or French baguette but you can use another type like focaccia, bagel or nuts bread. You can’t use a too soft bread otherwise everything will collapse before you bring it to your mouth.
Then the slice of bread needs a spreadable ingredient : mayonnaise, goat cheese, hummus, cream cheese, Boursin garlic and herbs cheese, ricotta, or it could be simply butter, a good way for your topping ingredients to stay – stick on bread.
The rest of the ingredients are what you like and again you have endless options: tomatoes, onions, mesclun, or cooked pepper bell, cooked ham, can then be laid on top.
The tartine on the top was made of Rustic Pain Pascal organic Demi Miche (100% whole wheat) artisan bread, goat cheese, cooked zucchini cooked bell peppers, cooked ham, herbs, and Swiss cheese. A delish very fresh and full of flavors.
Tartines can be served cold or warm, for example you can top with gruyere Swiss cheese , cheddar mozzarella cheese and bake under broiler to melt the cheese.
Another version is herbs-cheese scrambled eggs on a toasted bagel (see picture and recipe below)
When years ago I discovered a restaurant in Paris that was serving amazing Tartines for lunch and dinner I was amazed It was such a great concept. It was called Poivre et Sel (pepper and salt) and it was a new brand new restaurant all gray, white and black inside. The decoration was minimalist and the tartines were served in gorgeous gray plates. On the side you could have a salad or a soup.
Different themes tartines were proposed on the menu : Scandinavian with salmon or smoked fish, crème fraiche and herbs, the Provencal with ratatouille , the Italian with prosciutto tomatoes…it was a new world for me.
Unfortunately I not sure that these restaurants are still around. But soon after we moved to NYC and when we stopped in Paris I could not resist and stop at Poivre et sel to enjoy a light lunch and running errands or between meetings.
Herbs and Cheese Scrambled egg on a bagel
2 free range eggs
2 slices of toasted plain bagel
2 Tbsp Gruyere Swiss shredded cheese
1 Tsp chopped chives
1 Tbsp Creme fraiche
Goat cheese as much a s you want or like
- Beat your eggs in a bowl add salt and pepper.
- Heat olive oil in a medium saucepan on medium heat.
- When hot add the eggs and mix well with a wisk.
- Add creme fraiche, cheese and herbs. Mix well while cooking.
- Cook until the eggs are soft but not to hard or dry.
- Place on the bagel.
- Top with Goat cheese and extra chives.
Scrambled eggs goat cheese herbs on a bagel
I asked some friends to share their favorite Tartines….I could not resist to share them with you, great ideas you can try too.
Merci my Dear PS Foodies Friends!
Kat F. Beside a Bagel and cream cheese, I love, A nice Swedish cracker with egg, sharp white cheese and tomato,and the newspaper… Sweet coffee with milk. And some sort of citrus.
Jan S. I like sourdough toast with some butter and smashed avocado, and a little parmesan grated on top, then a nice squeeze of lime and some salt & pepper.
Vic Y. Breakfast, give me a slice of Italian toast, a slather of Ricotta cheese, and a bit of preserves.
Savory, I love a Was a toast with mustard and a nice slab of cheddar or swiss.
Lori C.-S. I am a fan of using thickly sliced cucumber (sliced on the bias for a good base) and a schmear of herbed cream cheese, smoked wild salmon, capers, hint of shaved red onion. I know, no bread, but I am gf! Or, a thickly sliced pear dipped in lemon, spread with softened chevre or a thinly shaved manchego and fig jam mixed with freshly chopped rosemary or thyme (or my new favorite, orange marmalade reduced with balsamic from the trees near my house).
This morning I was at San Diego News 6 TV studio to do a cooking demonstration. Since I had only 5 minutes I decided to make mini quiches. As you know three ingredients are necessary for quiches: pie crust, savory custard and fillings of your choice.
You can see my demonstration “on air” click on the link below. I also added the recipe at the end.
Enjoy et Bon Appetit mes amis
Small -Individual quiches
- 1 homemade or store-bought pie crust or puff pastry, thawed
- 1 cup grated gruyère or swiss cheese or any hard cheese you like
- 1 cup milk ( 1 % or 2%)
- ½ cup whipping cream, crème fraiche
- 3 eggs
- pinch salt & pepper
Choice of Fillings
1 cup shitaake mushrooms or white mushrooms cut in small pieces, cooked
1 cup zucchini, grated, cooked
1 cup onion, diced, cooked
1 cup leek, sliced, cooked
1 cup tomato, diced
1 cup ham, diced, cooked
½ cup goat cheese crumbled
1 cup bell pepper, diced. cooked
1/3 cup chopped fresh herbs basil, or parsley or blend
- . Preheat oven to 375 F.
2. In a medium bowl mix the eggs with milk, then add the crème fraiche or whipping cream with the salt and pepper.
3. Cut the pie crust in four and cover each mini-pie pan, press it all around, trim the edge.
4. On each pie crust place choice of filling: mushroom. Leeks, ham….
5. Pour the egg/cream mixture onto each tart up to ¾
6. Sprinkle cheese on top
7.Bake for 30 minutes until egg is set and crust is golden.
Notes: Can be eaten warm, at room temperature or cold.
Can be frozen, then thawed and reheated in the microwave
Can use a 9″ deep pie pan. Need to be baked longer 45-60 minutes