I am very enamored of the Kale and Onion hand pie at Lauretta Jean’s. I’m trying to limit myself to one every other week, because when the pastry is that good and flakey, you know there’s a lot of butter. But, I think I have found a way to have the flavors a bit more often — Kale, Feta and Onion Quiche. And the best part? The crust is still delicious but made from a mix of whole wheat and white flours, as well as olive oil.
I’m sure I’ll still be getting a hand pie every so often, but this is a fairly good substitute, flavor-wise. Kale plus onions are just really, really delicious. The custard uses a short cut trick from Bon Appétit magazine of eggs and low fat cottage cheese. It’s not a traditional custard, of course but since the star is really the kale, it works just great here.
The olive oil tart crust is from Chocolate & Zucchini and it’s one of my favorites. I want to try making a sweet version this summer for a fruit tart. I’m thinking just substituting the dried . . . → Read More: Kale, Feta and Onion Quiche (in an Olive Oil Crust)
Peanut butter and jelly really is a timeless combination — just like macaroni and cheese. Olive oil and vinegar. Pizza and beer. The X-Files and Sunday nights. You get the idea. Also, be warned, these peanut butter scones are very habit-forming and a little well of jelly in the middle makes them even better.
A nice thing about these scones is that they also include whole wheat flour and wheat germ. They aren’t overly sweet (for instance, you’re not going to get confused and think you’re eating an oatmeal cookie), but they don’t taste completely healthy either. They’re a little decadent but not too much.
The recipe below is for a full batch of scones but it can easily be halved to make 4-6 scones. I tend to think the delicious factor on baked goods is about two – three days, so I tend to make a lot of half recipes. If you think you can eat 8-12 scones in that amount of time, definitely go for it. When you pat your dough in into a circle, just use a pizza cutter to for 4 larger or 6 smaller scones. Repeat if that’s what you’re . . . → Read More: For Breakfast and for Snacks: Peanut Butter and Jelly Scones
Hello French Fridays with Dorie and this week’s Orange Scented Lentil Soup recipe. How are you? Well, I thought you were delicious!
I tend to have the opinion that, although lentil soups are in standard rotation at our house, they can be kind of boring. But not this bowl — the orange and spices are definitely different flavors than I normally go with and I think that really made this recipe a huge stand out.
Of course, I did a few things differently. I had about a cup of lamb braising sauce (sorry, Morrissey!*) leftover from the lamb shank adventure last weekend and I substituted that for about one cup of the broth (the miracle of lamb fat).
Other changes: I let my vegetables get a little brown in the beginning for more flavor. I also added some chopped kale at the end and I used red lentils instead of French green lentils. Because of that, I was able to shorten my simmering time by about 15 minutes. For garnishes I used the suggested crumbled bacon (oops!) and Greek yogurt. So good.
Here’s a link to everyone’s Orange Scented Lentil Soup this . . . → Read More: FFwD: Orange Scented Lentil Soup
As promised, here’s another St. Patrick’s Day recipe (although it’s about a day later than I was hoping to post it). Luckily, there’s still plenty of time to plan on making a risotto like this for Friday’s (or Saturday’s, Sunday’s) dinner. If you are really smart, you will get a little extra corned beef and make yourself a sandwich at a later date — I was not smart. Learn from my mistake.
This is the second time I’ve used cabbage in risotto and I think it works very well — especially if you let it get a little color before you start adding broth.
On the side, we had a large arugula salad and, although we didn’t have any, some crusty bread or even Irish Soda Bread would be great too. Erin Go Bragh.
Corned Beef and Cabbage Risotto
4 cups vegetable broth
2 . . . → Read More: Corned Beef and Cabbage Risotto for St. Patrick’s Day
I had every intention of skipping this week’s French Fridays with Dorie because I didn’t think I’d have enough time to make it. Then I checked the schedule and saw that it was Cheesy Crème Brûlée and well, I found myself heading right to the store to pick up supplies.
I love crème brûlée and I love cheese, so this was quite the alluring combination for me. But, because it is all cheesy and creamy, I did opt to only make about a third of the recipe. This was roughly one egg yolk, 3/4 cup half and half (which I subbed for the whole milk and cream to make it a bit easier) and about 1.7 oz of cheese (a mix of Parmesan and cheddar). I used a very short, wide crème brûlée dish and it ended up being the perfect size to share.
Other changes I made: I added about 1/2 tsp of Dijon mustard to the custard and for the topping cheese, I mixed in a little smoked paprika and more freshly ground black pepper.
I had some troubles getting mine to set at such a low oven temperature (mostly due to . . . → Read More: FFwD: Cheesy Crème Brûlée