Tag Archives: extra-large

‘Q’ is for quiche…

With the continued cold temperatures and brisk wind in the air, I decided tonight I would make one of my all time comfort foods… Quiche.
The beauty when making a quiche is you can’t really get it wrong, just add some of your favorite ingredients and you have yourself one hell of a ‘pie’!
To create my heavenly ‘pie’ I started by rendering pancetta until crispy, once done I sautéed a diced onion, followed by chopped green peppers in the rendered fat with these crispy pancetta critters. Once this three-way came together, I added small chunks of split breast chicken that I roasted earlier…
These darlings then were eased into a pie crust and topped with a blend of shredded monterey jack and extra sharp cheddar cheeses. Then a mix of five extra large eggs, a cup and a half milk, along with salt and crushed red pepper were poured over the cheese and chicken mixture…
This ‘pie’ was now ready for a 375 degree oven. The timer was set for forty-five minutes and it was the waiting game for this amazing ‘pie’ to make its appearance! Once cooked and slightly cooled I sliced a hearty piece and quietly savored every bite.
Deliciously simple and simply delicious is all I can say about this classic comfort food…

at a low simmer…
-R

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we’re all entitled to some decadence…

To start the week off right, it was best to do it on a sweet note!
A whiskey chocolate tart topped off with luxurious, homemade whiskey whipped cream…
The tart was made using a cookbook I received as a Christmas present. I adapted it from one large tart into mini-personal sized ones.
The crust was made using shortbread cookies, sugar, salt and some melted butter. The cookies, sugar and salt are pulsed in a food processor, and then the melted butter stirred in until everything was incorporated. Pressed into the mini tart pans, the crust was cooked till just before browned…
While the crust cooled down, some milk and heavy cream were heated. Once hot, but not boiling, off the heat chopped milk and dark chocolates were whisked into the milky mixture until smooth.
In a separate bowl went some flour, an extra-large egg [plus an additional yolk] and some whiskey! Everything was beat together and then added into the chocolate mixture and whisked until combined.
The silky, chocolatey mixture was eased into the cooled shortbread crusts and popped into the oven and baked until slightly set, but wiggly in the center.
To finish this story, a hefty dollop of the homemade whipped cream and it was time to begin eating! Rich and decadent, full of chocolatey goodness… this was truly a spectacular dessert!

at a low simmer…
-R

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