Quiche d'Olives

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelley Snow and Elaine Husband

Quiche d'Olives (or mini quiche)
Serves 8

2 Tablespoons shallots, chopped
1 Tablespoon unsalted butter
4 eggs
1 cup heavy cream
Freshly ground black pepper
1 cup Gruyere cheese, grated
1/2 pound black nicoise olives, or other black olives, pitted
1 (9-inch) deep dish pie shell
1 (6 ounce) package fresh spinach, finely chopped

Preheat oven to 400º(F)
Saute the shallots in the butter until lightly browned.  In a large mixing bowl, combine the eggs, cream, and pepper. Add the shallots, spinach, and cheese to the egg mixture and pour into the pie shell. Arrange black olives over the top of the quiche. Bake 25 to 30 minutes or until lightly golden brown.
Can be served warm, or at room temperature.

Enjoy!

Mini Savory Cheesecakes with Dressed Greens
Makes 4 servings

For the cheesecakes:
3/4 cup capacity ramekins or custard cups
2 teaspoons unsalted butter, softened

1 slice bread, processed in a food processor to make 1/2 cup bread crumbs

1 cup (one 8-ounce container) whipped cream cheese

2 large eggs

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh parsley

1/4 cup crumbled blue cheese

Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.

Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.

 

Arrange the molds on a baking sheet and bake for about 20 minutes.  Do not over bake. The cheesecakes should still be slightly wet and soft in the center. Let cool for 10 minutes before removing from molds. 

For the salads:

3 cups arugula or butterhead lettuce (Bibb, Boston leaves, or Spring Mix)

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

Dash salt and freshly ground pepper.  Meanwhile prepare the salad.

To assemble:

Whisk Olive oil, vinegar and salt and pepper in a bowl large enough to hold the greens. Add lettuce leaves to the bowl and toss gently. Divide the greens among 4 salad plates. Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

Enjoy!

Recipe adapted from More Fast Food My Way by Jacques Pepin.

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Angel Eggs with Crème Fraîche

Angel (not Deviled) Eggs with Crème fraîche
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe yields 24 egg halves
This is my take on deviled eggs as served in Tyler Forence's Wayfare Tavern in San Francisco.  At the restaurant they are named Jidori Eggs (Jidori is the breed of Japanese hens which provide the eggs.)  I simply use eggs from our chickens ~ since I've never tasted a Jidori hen egg, I cannot tell you if there is any difference in flavor ~ but I rather doubt it.


At the tavern the egg yolks are whipped and seasoned with mustard and crème fraîche  then garnished with radish, celery & bottarga* crumbled over as a garnish. Evidently the Wayfare Tavern deviled eggs  have had a bit of an evolution since the opening (perhaps change according to the season) as I've seen different versions served, so I took some liberties when I made them this time;  I omitted some of the stronger flavors to make them more 'kid friendly'.
I like anchovies,  however they are not popular with everyone at my house, so this time I omitted both the capers and the anchovies, as well as the bacon.  (If you omit one or all of the salty ingredients, you'll need to salt the yolk mixture to taste to compensate.) 


Cannot find Crème fraîche (or if it is outragously expensive?) See below.
Here's Tyler's recipe:

2 strips bacon 12 eggs 2 Tablespoons mayonnaise 2 Tablespoons Crème fraîche 2 Tablespoons Dijon mustard (can use less) Kosher salt to taste (remember, you'll need more than 1 teaspoon if omitting the other salty ingredients.) Optional: 2 teaspoons smoked paprika (pimentón) plus more for sprinkling, or substitute paprika 3 anchovy fillets, minced 4 Tablespoon. well drained capers 1/2 cup vegetable oil (for frying 2 Tablespoons of the capers for garnish)

Garnish:Celery leaves (I used tiny alfalfa sprouts), you can also use grated or finely julienned radish (or radish sprouts)

Smoked paprika or freshly cracked black pepper

Directions: If using, fry the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool, chop or crumble coarsely.To cook the eggs: I always use Julia Child's simple method to make perfect hard-boiled eggs.  With a needle or push-pin, puncture the large end of the eggshell once (to break the air sack.) Place the eggs in a saucepan of cold water  (have the water cover the eggs by at least 2 inches) and bring the water to a boil over high heat. I stir with a wooden spoon for the first few minutes to assure the yolk will be centered in the white. Once the water boils, immediately  remove pan from the heat, cover pot and let the eggs sit in the water for exactly 14 minutes. Transfer the eggs to a bowl filled with ice and cold water to cool, crack all over gently, and then peel, beginning at the large end of the egg.

Halve the eggs lengthwise and gently remove the the yolks from the egg white into the bowl of a food processor. Set the egg whites aside. Add the mayonnaise, Crème fraîche, the mustard, Pimentón, salt. (And  2 Tablespoons of the capers, and anchovies if using.)  Pulse until smooth. Transfer the filling to a pastry bag or a resealable plastic bag with a small of the corner cut off at an angle. Pipe the yolk mixture into the egg white halves.  Or if you don't want to pipe the mixture, just scoop it neatly into the egg whites with a teaspoon.

For the caper garnish: In a small saucepan heat the vegetable oil to about 375*, add the remaining 2 Tbsp. of capers and fry until crispy, (it will take about 4 minutes.) Using a slotted spoon, transfer the capers to a paper towel–lined plate. Garnish the eggs with the crispy capers, crumbled bacon, celery leaves and a bit of smoked paprika.

*Silver Mullet roe; bottarga originates around the Mediterranean region

Crème fraîche:

Into a clean glass container pour 1 cup of heavy whipping cream (preferably not 'ultra-pasturized) stir in 1 or 2 Tablespoons of buttermilk. cover loosely and allow to sit at room temperature until mixture thickens to the consistancy you like (usually 24 to 36 hours). 

Sprouts:  I use this  Easy Sprout Sprouter ~ it's so simple to use and if you buy two you get free shipping.

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Softly Poached Eggs on Crispy Sweet Potato Hash Browns, Asparagus with Horseradish Cream Sauce

Softly Poached Egg on Crispy Sweet Potato Hash Browns, Asparagus with Horseradish Cream Sauce
4 servings

As Shared from the Kitchen of Once Upon a Plate

2 medium-size sweet potatoes, peeled and grated
6 large eggs
sea salt and cracked black pepper
vegetable oil, for shallow-frying
1 tablespoon white wine vinegar
8 to 12 spears asparagus, trimmed and blanched

Creamy Horseradish Sauce

1 tablespoon very finely grated horseradish
1/2 cup sour cream
2 teaspoons lemon juice
sea salt and cracked black pepper

First, make the Creamy Horseradish Sauce:
In a small bowl, stir the horseradish, sour cream, lemon juice, salt and pepper in a until well combined. Set aside.

For the Sweet Potato Hash Browns:
In a medium bowl mix the shredded sweet potato, 2 eggs, salt and pepper until combined evenly.

Heat 1/4-inch oil in a large non-stick frying pan over medium heat. Divide sweet potato mixture into fourths and place the portions into the hot oil, cook until golden and crispy (for about 3 minutes) on each side. Drain on absorbent paper and keep warm. If your pan is not large enough to cook all hash brown portions at once, cook in batches, and keep warm until all are cooked.

To poach the eggs:
Heat a few inches of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a small shallow bowl or saucer~ gently and carefully slip the egg into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well. Alternately, you may use an egg poaching pan, or electric egg poacher to cook the eggs.


To assemble:

Top the hash browns with the asparagus and eggs and spoon over the creamy horseradish sauce, serve right away.


Enjoy!

Recipe adapted from Donna Hay

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Parmesan French Toast with Wilted Garlic Spinach Topping

Parmesan French Toast with Wilted Garlic Spinach Topping

serves 4

4 large eggs

Scant 1 tablespoon milk
1 cup grated parmesan (use the best quality, and finely grate it yourself ~ it makes a difference)
sea salt and cracked black pepper
2 tablespoons butter (you may need a little bit more)
4 slices bread*
1 clove garlic, crushed
8 ounces baby spinach leaves, two to three big handfuls
finely grated parmesan, extra
lemon wedges, to serve

Note: In the original recipe the bread is simply dipped into the egg mixture, however, since I was using slices of more dense homemade 5-minute-a-day bread, I actually soaked the bread, turning occasionally for about 30 t0 45 minutes, then cooked it over lower heat, for longer that in indicated in the recipe below. If you are using a commercial French or Sourdough bread, there is probably no need to do this.

Directions:

In a bowl, whisk eggs, milk, parmesan* , salt and pepper until blended.

Melt half the butter in a large non-stick frying pan over medium heat until butter is hot. Dip the bread into the egg mixture, add to pan and cook, in batches, for 2–3 minutes each side or until golden. Remove from the pan and keep warm.

Add the remaining butter and garlic to the pan and cook for 1 minute. Add the spinach and cook for a further minute or until just wilted.

Serve the French toast with the spinach, parmesan and lemon wedges. Serves 4.

* Thick white sourdough is a great bread for this dish as it soaks up the egg cheese mixture.

Recipe adapted from Donna Hay by Once Upon a Plate

I hope you like it as much as we did!

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Gnafron

Gnafron
4 to 6 servings, depending upon the size of ramekins used

An unusual dish from Lyon, France; a tender flavorful flan baked within leafy greens, and served with a delightful Garlic Cream.

Perfect for a light lunch, dinner, or an appetizer ~ don't limit the delicious Garlic Cream to only this recipe; it is fabulous on vegetables and simply prepared chicken or fish, too!

Adapted from “Simple Soirees” by Peggy Knickerbocker
Recipe yields 6 ramekins

For the Gnafron

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 carrot, diced
½ pound andouille sausage or other distinctively flavored, spicy sausage, finely chopped
1 medium onion, minced
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
Splash of white wine
1 Napa cabbage, separated, tough parts of the core removed (16 to 20 leaves)*
2 tablespoons unsalted butter for greasing the ramekins
4 large eggs
¼ cup heavy cream

For the Garlic Cream

3 cloves garlic
Pinch of sugar
Pinch of salt
Splash of white wine
½ cup heavy cream

To make the Gnafron~

Melt the butter in the olive oil in a heavy saucepan, add sausage, carrot, onion, thyme and bay leaf. Season with salt and pepper. Simmer slowly for 15 minutes; as the mixture becomes dry add the white wine. Allow to simmer for another 5 to 10 minutes; remove pan from hat and allow the sausage mix to cool for about 10 minutes.

While the sausage mix is cooking, bring about 4 cups of water to a boil in a deep skillet or pot. Salt generously, reduce heat to simmer and blanch the cabbage leaves (tender parts only)* a few at a time. Remove with tongs and allow to drain and cool on clean kitchen towels.

Butter interiors of 6 small ramekins, or soufflé dishes with butter. Line the dishes with cabbage
leaves allowing them to overlap so when the egg-sausage mixture is spooned into them they can be folded over to enclose the filling.

In a medium-sized bowl, beat the eggs with the cream, add a bit of salt and pepper. Stir the
cooled sausage mixture; mix well. Divide the mixture among the lined ramekins and fold the
overlapping leaves over the top. Do not be concerned if the mixture leaks out around the leaves.

Preheat oven to 350* (F)

Place the ramekins in a deep baking pan, large enough to hold them all. Pour warm water around them so it comes ¾ of the way up the sides of the ramekins.

Place the pan in the oven and bake for about 1 hour (begin checking at 30 minutes; mine were done in 45 minutes. When they are done, the Gnafron will be set and the top will be firm to the touch. If the tops begin to brown place a sheet of foil loosely over the tops. It’s okay if the tops get golden brown.

To make the garlic cream:

While the Gnafron bakes, make the garlic cream. In a small heavy pot combine the garlic, sugar, salt and splash of water; cook over medium low heat for a few minutes. Add a splash of dry white wine; continue to cook for about 5 minutes. Turn off the heat and allow the garlic to steep in the cream until the Gnafron come out of the oven. Reheat the garlic cream over low heat (it will be thin); remove and discard the garlic.

To serve, run a knife around the sides of the ramekins to loosen the mixture. Turn out onto a platter or individual plates (or serve right in the ramekins.) Serve with a little garlic cream over the tops.


*Note on blanching the cabbage leaves: I blanch the leaves whole, then when they have drained and cooled, cut a “v” to remove the tough core part (center rib) of each leaf (cutting them out afterwards makes the leaves easier to handle and not as apt to tear while blanching.)

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Meyer Lemon Pots de Crème

Note~ This recipe was designed for Blood Oranges, so I increase the sugar depending upon the tartness of the lemons.

Regular lemons can be used in this recipe, again, increase the sugar, and if desired a splash of orange juice can be added to mellow the tartness a bit.

Ingredients:

1/3 cups sugar (add more up to double if lemons are very tart)
1 whole egg
4 egg yolks
1 1/4 cups heavy cream
1/2 cup Meyer Lemon juice, regular lemon juice, or blood orange juice
(if using blood orange juice, add 1 tsp. lemon juice)
1 teaspoon grated rind from the citrus you are using

Preparation:

Heat oven to 325-degrees F.

Bring a kettle or pot of water to a boil.

In the meantime, in a medium size blow, whisk egg yolks, whole egg, citrus juice, sugar and cream, beating until sugar dissolves.

Pass the mixture through a strainer to filter out any pulp; stir in the zested rind.

Place 4 ramekins in an 8x8 baking dish. Pour or ladle the mixture evenly between the ramekins.

Pour enough boiling water in the pan to come halfway up the sides of the dishes and cover the baking dish with aluminum foil.

Place on a middle rack in the oven and cook about 40 minutes; the custard should be just set around the edges, and a little jiggly in the centers when the pan is moved.

Remove the ramekins from the pan and allow them to cool on a wire rack.

Chill the puddings in the refrigerator for at least 2 hours and as long as 24 hours.



Recipe adapted from about.com

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