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Sunday, August 28, 2011

VEGETABLE CAWLIFLOWER QUICHE, a very special one



My very good friend and many things adviser, Janice, was very happy one day, because she found a book she was looking for a long time: ANNA THOMAS’S “The vegetarian epicure”. She keeps telling me about this book full of wonderful recipes: all vegetarian and all very good…

She founded and she showed me the book. The moment I read this recipe, I knew it is a very good one and I would love to try.

As any quiche recipe you should have a crust, the one you like the best. I like puff pastry dough, but a basic shortcut recipe is good too.



After I baked first time this recipe I realized first (not as Anna's recipe) that is better that I bake first the crust instead of baking the whole quiche, crust, vegetable, cream and breadcrumbs on top. This is again everybody preference!
Ingredients:

1.pastry crust
2. 1/4 grated Parmesan cheese
3. 1/4 cup grated cheddar
4.1/2 cup breadcrumbs
5. 2lb fresh zucchini or cauliflower (or  mix)
6. 2 eggs, separated
7. 1 + 1/2cup sour cream
8. 2tbs flour
9. 2tbs chopped chive
Salt, ground pepper, butter 

Prepare the pastry dough and add the half of a mixer of 2 cheeses into the dough. Press into a 10” pie dish and put away to chill. OPTIONAL: YOU CAN BAKE THE CRUST, 20 MINUTES, 400F.

Mix the rest of the cheese with breadcrumbs and set aside.

 Wash, cut the zucchini (1/4” slices) and trim cauliflower.  Blench in boiling water and drain. 

Beat together egg yolks, sour cream, chives, flour, salt, pepper.



 Beat the egg white until are stiff and fold into sour cream mixer.

Arrange a layer of zucchini slices on the  pie add sour cream mixer, add more slices, and more sour cream mixer.

Add a layer of blenched cauliflower,cut in small pieces.

Add more sour cream mixer, on top.
 

 cauliflower:

Sprinkle over the cheese and breadcrumbs mixer and dot with few sliver of butter.




Bake 10 minutes at 450F, lower the temp at 325F and bake 45 more minutes.



When you bring the pie at the table  hot and steaming it is a lovely thing and a rewarding taste.

Sunday, August 21, 2011

Tequila Drunken Peaches and ice-cream /FROM MEXICO WITH LOVE/




I learn about this recipe from KELLY and REGIS one morning where Marcela Valladolid was preparing  this recipe. I realized immediately that is a wonderful recipe and I prepare it that night, having a lot of peaches from Quincy Farmer's Market.

It is an exceptional good recipe, my husband was delighted. He never, ever use anything for his
“vanilla only ice cream"  but once he try it he was asking every-time for his vanilla ice cream.

The peaches are perfectly soft grilled, with a strong tequila/honey test and when you add the syrup for the ice cream is divine!!!
 TRY FOR YOURSELF....








 INGREDIENTS:
2 cups pineapple juice
1 cup honey
1/4 cup tequila 
1 stick butter, melted
3 peaches, pitted and halved
1 pint frozen plain yogurt










DIRECTIONS:

Combine the pineapple juice and honey in a medium saucepan over medium-high heat.

Bring to a simmer and cook until slightly thickened, about 15 minutes.


Add the tequila, turn off the heat and set aside.


Meanwhile, prepare a barbecue or grill pan to medium-high.
Spread the butter over each peach half and grill, flat-sides down, until warmed through, about 4 minutes




Add the grilled peaches to the tequila syrup and let stand 20 minutes before serving.

Serve the peaches with frozen yogurt and drizzle with tequila syrup.




Cook's Note: The peaches can stand in the syrup, covered, up to 24 hours at refrigerator.

Sunday, August 7, 2011

bread baking challenge: # 15 ITALIAN BREAD

 ITALIAN BREAD, in an American kitchen. 










In America, the term “Italian bread” means a very similar of French loaf, only much softer. This is very little to do with reality in Italian towns. This is because in America, big, rapid bakery use a lot of enhancers and rapid growers, meanwhile in Italy, they use biga-preferment methods for baked fresh, loafs daily.








The use of large amount of biga (pre-fermenter) in Italian bread,  ensure a big quantity of sugars to break from  flour starch, hence a small amount of refined sugar used for this recipe compared with French loaf recipe:


3cups and ½ biga
2cups and ½  unbleached flour
1 and ½ tsp salt
1tsp yeast
1tsp (optional) barley malt /bring color and natural sugars/
1tbs sugar; / only 1teaspoon sugar if you use malt/  
1tbs oil
¾ cups lukewarm water.


Mix all the ingredients, in a bread machine bowl and set up the dough cycle. In 2 hours you will have dough, well mixed and raised.

  You can knead yourself or use an electric mixer to knead the dough, and let it rise
 in an oiled bowl, at room temperature, covered for 2 hours, until is double in size.



Divide the raised dough in 2 pieces, and shape them as a long batard, or 9 rolls. 









Proof at room temperature for about one hour, covered with a kitchen towel.They will grow about one size and half, of original size.

Prepare the oven: 500F and put a shallow pan with water, on the bottom of oven.

 

Bake at 500F for 10 minutes. This is going to caramelize the high amount of sugars founded in this bread, into a dark, brown crust. Lower the temp at 450F and bake for 10 minutes, rotate the loaves in oven and bake for 10 minutes more.
The loaf should register 200F degree in the center.






The loaf should be dark golden and it is not as crunchy as French loaf would be. 

This is the real Italian loaf of bread #15 of my ON GOING challenge following the book of Peter Reinhart: THE BREAD BAKER'S APPRENTICE.