Friday, May 20, 2016

Ham, Blue Cheese and Pear Quiche

Cook The Book Fridays, a group of foodie bloggers, is currently cooking from David Lebovitz's cookbook, My Paris Kitchen. This week's assignment is Ham, Blue Cheese and Pear Quiche, and it is extra special this week, because CtBF is participating in Food Revolution Day. As everyone knows, Food Revolution is created by Jamie Oliver.  A food movement which aims to inspire people to learn about food and how to cook good, honest and affordable food.

This week, CtBF has selected this quiche recipe, as Mardi Michels, who is the Food Revolution Ambassador for Canada, says, " we're all going to be cooking the dish we've deemed a "must know" starter French recipe - QUICHE!".  


Ham, Blue Cheese and Pear Quiche for Food Revolution Day at CtBF.


We love quiche and I've made them many times, but have never made the pastry with a mixture of flour and cornmeal before. I've always use a tart pan to bake quiche, in this recipe, DL has indicated to use a springform pan instead, so I figured that the filling for this quiche must be quite thick compared to others that I've made, especially so when I've read that the dough is to be pressed halfway up the sides of a springform pan.  The springform pan that I've used is 9" diameter, and I did not wrap the pan with aluminium foil around the outside, since it is going to be placed on a rimmed baking sheet before baking. The dough breaks in some places when I transferred the rolled dough into the pan, but the tears are easily patched up by using some of the dough pinched from the sides to cover the tears.

I've made a few changes to the amount of ingredients used, as folllows :
For the crust : use 1/4 tsp of salt instead of 1/2 tsp. The pastry needed less than 1 egg for it to come together. I beat the egg lightly in a small bowl and added a tablespoon at a time until the dough comes together. There's about slightly more than a tablespoon of the egg left.
For the filling : 1 cup heavy cream instead of 1-1/2 cups, 5 ounces cream cheese instead of 8 ounces, 100gm crumbled blue cheese instead of 150gm, 4 large eggs only and did not include the extra 2 egg yolks.
Use fresh oregano leaves from my garden pot, and bake the quiche for 70 minutes. 



The amount of filling fills the pan exactly to the level of the dough top. I sprinkled some black pepper over before baking. 



I was afraid that the taste of the blue cheese might be too strong. But the taste kinda mellows out during baking, mixed with all the other flavours in the filling. The pear makes an interesting addition, with a nice light crunch, and would not have guessed that there's pears in the quiche. With cream cheese and heavy cream in the filling, this is one very rich quiche. And very, very filling! Nice quiche, but not our favourite. As for the cornmeal crust, I like it.  Tender, flaky, and buttery. 

To know more about Food Revolution, click on the following link :

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Stop by Cook The Book Fridays to see everyone's take on this quiche.



Tuesday, May 17, 2016

Crispy Tortilla with Ham, Chile, Kale and Fried Eggs

This week at I Heart Cooking Clubs (IHCC), the theme is "Sunny Side Up!". Anything that is suitable for breakfast or brunch! I've made Crispy Tortilla with Ham, Chile, Spinach and Fried Eggs for brunch. 


Crispy Tortilla with Ham, Chile, Kale and Fried Eggs, with some Cheddar cheese scattered over the top, broil until the cheese melts, for the two kids.


I've used Wholewheat Tortillas, which are first lightly toasted in a griddle pan until just lightly crisp on both sides. For the ham, I've used Honey Glazed Ham. In the recipe the side veggie used is spinach which is sauteed lightly with some red jalapenos. I have however used Kale and Hot Cherry Bomb Pepper, both from my garden pot. As for the fried eggs, I've used only one for each serving (instead of two). Place the ham on the lightly crisp tortilla, top with an egg and scatter some cheese over, then broil for a minute or two until the cheese melts. Place some of the veggie at the side and serve.


This is mine, without any cheese, but with some sprinkling of black pepper and hot sauce. Yummy!


Hot Cherry Bomb Pepper


Crispy Tortilla With Ham, Chile, Spinach, and Fried Eggs
(adapted from "Relaxed Cooking With Curtis Stone")
Serves 4
Four 10-inch flour tortillas
8 thin slices Black Forest Ham
3 tablespoons butter
1 small red jalapeno, finely chopped (I've used Hot Cherry Bomb Pepper)
8 cups (packed) fresh baby spinach leaves (I've used Kale)
salt
8 large organic free-range eggs
1-1/3 cups (about 5 ounces) shredded white sharp cheddar cheese
Hot sauce (such as Cholula)

Preheat the broiler. Heat a flat griddle pan over medium-high heat. Working with 1 tortilla at a time, cook the tortillas for 2 minutes on each side, or until they are hot and slightly crisp (do not allow the tortillas to become too crisp at this point, since they will continue to crisp under the broiler). Set 2 tortillas on each of 2 large heavy baking sheets. Lay 2 slices of ham, overlapping slightly, on each tortilla.
Melt 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the jalapeno and stir to coat with the butter. Add the spinach and saute for 2 minutes, or just until it wilts. Season to taste with salt, squeeze out any excess moisture, and spoon the spinach atop the ham, dividing it equally. (I've added the spinach/kale on the tortilla after the broil, just before serving).
Melt 1 tablespoon of the butter on the griddle pan over medium-high heat. Crack 4 eggs into the pan, spacing them evenly apart, and cook for 2 minutes, or until the whites are set and beginning to brown around the edges. Using a spatula, carefully set 2 eggs atop the spinach on each of 2 tortillas. Repeat with the remaining 1 tablespoon butter and 4 eggs.
Sprinkle the shredded cheese over the eggs, and broil for 1 to 2 minutes, or until the egg whites are set on top and the cheese has melted. Transfer to plates, and serve with the hot sauce.


I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 
Sunny Side Up!





Wednesday, May 11, 2016

Cookbook Countdown #5 : Stir-Fried Cabbage

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 


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Cookbook Countdown #5 : Recipe No. 3 - Stir-Fried Cabbage
from my selected cookbook for this month, Wild, Wild East by Bobby Chinn



A simple and quick stir-fry dish. It is quick because lazy me has skipped the step where the cabbage leaves are blanched in boiling water, then plunge into cold water and drain. I cooked the cabbages without blanching them in hot water, cook as per the recipe, and the dish is just fine. Very tasty stir-fry dish, that is good as part of a meal with plain rice alongside other main dishes.


Stir-Fried Cabbage
(adapted from "Wild, Wild East" by Bobby Chinn)
Serves 4 as a side dish
1 small green cabbage (about 1 lb (500gm))
3 tbsp vegetable oil
1 tsp finely chopped garlic
1 tsp very finely chopped shallots
1 tsp fish sauce
1/4 tsp salt
1 small tomato, cut into 8 wedges
1 scallion, thinly sliced
1/2 cup (10gm) cilantro leaves

Halve the cabbage, separate the leaves and tear them into small bite-sized pieces. Bring a saucepan of water to a boil, add the cabbage, and cook until just tender. (Be careful not to overcook as the cabbage will be cooked again in the next step). Drain the leaves, plunge them into cold water and set aside to drain fully. (I skipped this step, did not blanch the cabbage.)
Put a wok or saute pan over medium heat and, when hot, add the vegetable oil. Stir-fry the garlic and shallot until translucent and tender. Add the blanched cabbage, fish sauce and salt, and stir-fry for 5 minutes, until fragrant.
Add the tomato and cook for 5-7 minutes, stirring so that the flesh breaks down a bit. Throw in the scallions and stir-fry briskly until wilted.
Transfer everything to a serving plate and garnish with the cilantro.


I'm linking this post with Cookbook Countdown hosted by 


Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!



and I'm sharing this post with Cookbook Wednesday @ Months of Edible Celebrations

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