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FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

This week’s French Fridays with Dorie is for Quiche Maraichère, which is basically a vegetable-filled quiche, but with the cheese on top. The recipe can be found online here, but of course, it’s also in Around My French Table.

My tart crust was my favorite whole wheat crust and although it shrank quite a bit during the par-baking, it turned out just fine.

I used carrot, onion, garlic, and some artichoke hearts for my vegetables (I did not use the celery or the leeks) – mainly because I did not have those things, but I did have the onion and artichoke hearts. Also, I threw a little goat cheese on top (along with the white cheddar). Delicious!

Here’s a link to everyone’s posts for this week.

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

FFwD: <span style= . . . → Read More: FFwD: Quiche Maraichère

FFwD: Dressy Whole Wheat Pasta-Kale “Risotto”

FFwD: Dressy Whole Wheat Pasta Kale Risotto

Everyone seems to have loved this week’s French Fridays with Dorie recipe and I was no exception. Although, as someone who kind of feels like they over-indulged a bit during the holidays, I was not super enthusiastic about making a pasta dish filled with cream, cheese, and well…pasta. So, I changed it a bit.

The easiest swap was wheat pasta for the regular (a substitution that I make a lot), the second was skipping the cream – and not just because I was too lazy to go to the store. There’s already marscapone cheese in there, so I thought that, along with the Parmesan would be enough to make it creamy. Not to mention that this pasta dish is cooked kind of like a risotto (hence the name) and the liquid is not drained, so the starchy pasta broth would help it all bind together as well.

I also added some chopped kale and a bit more cheese (hey! because I skipped the cream!) and I think it turned out fairly well. It’s still extremely creamy, cheesy, and satisfying, if a little less French, I guess.

Here’s a link to everyone’s Dressy Pasta Risotto . . . → Read More: FFwD: Dressy Whole Wheat Pasta-Kale “Risotto”

FFwD: Muenster Cheese Soufflés

FFwD: Muenster Cheese Soufflés

This French Fridays with Dorie post is late. I had meant to bake these soufflés Thursday night for dinner, but then when jwa came home, he was all, “Let’s go out. Oh, and I’ve already had about four eggs today.” So, yeah, more eggs didn’t sound like a great idea and I am always easily able to be talked into going out to eat. So, I covered the unbaked soufflés with plastic wrap, popped them in the fridge, and was prepared to hope for the best.

Notes:
1. A 2-3 hour rest in the fridge is not the end of the world. I baked two soufflés when we got home (just in case they were completely hosed in the am) and they seemed to rise fine. Of course, after baking and cooling to room temperature, they went back in the fridge. The two soufflés I baked Friday morning, while still tasty, did not rise as much. Science!

2. I love cumin, so I loved the cumin flavor in these souffles.

3. My muenster was not fancy, French muenster, but normal, everyday, run-of-the-mill muenster. This is one of the reasons I didn’t feel too bad about not baking . . . → Read More: FFwD: Muenster Cheese Soufflés

Quinoa Polenta with Sautéed Greens, Parmesan & Apricot Vinegar

Quinoa Polenta with Sauteed Greens, Parmesan & Apricot Vinegar

Oh my god, I love polenta. Creamy polenta, sautéed polenta — doesn’t matter. I just wish corn was healthier than it is, especially when I could probably eat polenta multiple times per week. I think I have found a solution! Polenta that is half traditional polenta and half quinoa! Because quinoa is good for you, it all works out.

I wish I could take credit for the idea, but I actually saw it at the store. You know those little tubes of pre-made polenta you can buy? Well, that polenta isn’t that great compared to homemade, but they also now make a quinoa polenta version. I saw it the other day and I couldn’t believe what a great idea it was. So, I made my own at home.

I had also recently just made some apricot vinegar and although we had been using it in wonderful salad dressings all week, this dish seemed like a great use for it as well. I love making polenta with sautéed greens, so I just stuck to that theme here. I used some rainbow chard and used the same cooking technique as I did . . . → Read More: Quinoa Polenta with Sautéed Greens, Parmesan & Apricot Vinegar

Saucy Mama’s Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce

Saucy Mama's Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce

So, I am a participant in Saucy Mama’s Sliced Recipe Contest…hooray! If you haven’t heard of Saucy Mama, they are a Pendleton, Oregon company that makes wonderful mustards. I first heard of them last year, around the time of IFBC in Portland.

So, for this recipe contest, there’s the mustards (the new Dill, Creamy Garlic, and Hatch Chili), of course, and then a secret ingredient — bacon! I have tried all the mustards at this point and they are all delicious, so coming up with this first recipe was somewhat easy. First some photos and then the recipe!

It’s kind of like a cream cheese wonton only so much better because there’s dill mustard, bacon, and a little spinach to make it all healthy.

Saucy Mama's Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce

The wontons can be made ahead and then baked or fried before serving and the chutney can be made a couple of days ahead. So this appetizer is very easy to throw together for a party or . . . → Read More: Saucy Mama’s Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce