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Awesome Onion Goggles
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Parsnip and Pear Pancakes with Horseradish Sour Cream

By mlb, on November 6th, 2012%

Parsnip and Pear Pancakes with Horseradish Greek Yogurt

I am a huge fan of potato pancakes from way back, so when I came across this recipe for Parsnip and Pear Latkes, I was practically out the door to buy a pear the next second. And oh my, they are so good –crispy, a little sweet from the pear, salty and delicious.

I added bacon (oops!), onion & rosemary to the original recipe ingredients and if that works for you, I highly recommend it. If not, even without bacon, I can’t imagine these still not being amazing. Just saute the onion in a little olive oil and continue on from there.

Notes: These are a little tricky to keep together. You can either add an extra egg white or whole egg to the batter, or just be very gentle with flipping them over and be prepared to be okay with one or two pancakes maybe falling apart.

Parsnip and Pear Pancakes with Horseradish Sour Cream
Adapted from a recipe in Bon Appétit magazine; serves 2-3
1 slice bacon
1 small shallot, diced
1 tsp chopped rosemary leaves
1 medium (about 6 oz) under-ripe Bosc pear, quartered, cored
1 large (about 8 oz) parsnip, peeled, cut into . . . → Read More: Parsnip and Pear Pancakes with Horseradish Sour Cream

4 comments   Autumn, Breakfast, Comfort Food, Roots, Vegetables, Winter

FFwD: (Mini) Mushroom and Shallot Quiche(s)

By mlb, on November 2nd, 2012%

French Fridays with Dorie Mushroom and Shallot Quiche

Oh, look. It’s another quiche for French Fridays with Dorie, which actually just fine with me as quiche was something I used to make all the time, but really, for the past 10 years or so I’ve made it hardly at all. It’s a lot of fun to rediscover it with the recipes in Around my French Table. For this one, I did something a little different — mini quiches!

Notes:
1. I halved the recipe and had enough custard and mushrooms for three mini quiches. Unfortunately, I only had enough leftover whole wheat and olive oil crust for two. I improvised on the third quiche-lette with a circular piece of spinach tortilla.
2. I added garlic to the mushroom & shallot mixture.
3. Uh, I added a little bit more cheese than the recipe called for…and I used Parmesan instead of Gruyere.
4. I par-baked my wheat crusts for about 10 minutes at 400 degrees F before adding the filling.

Okay, on with the link to everyone’s posts and my photos below. And if you want to make the recipe but don’t yet have the cookbook, here’s the recipe at epicurious.com.

French <span style= . . . → Read More: FFwD: (Mini) Mushroom and Shallot Quiche(s)

9 comments   Baking, Cheese, Cookbooks, French, French Fridays
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