Archive for the 'Recipes' Category

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Big Dutch Babies

Published on March 16, 2010 in Recipes. 0 Comments

Big Dutch Babies (Sunset Magazine, 1977)

This is a dramatic looking egg dish that is super quick and easy to make.

Serves Pan Size Butter Eggs Milk/Flour
3 2-3 quart ¼ cup 3 ¾ cup each
4 3-4 quart 1/3 cup 4 1 cup each
5 4-4 ½ quart ½ cup 5 1 ¼ cup each
6 4 ½-5 quart ½ cup 6 1 ½ cup each

We also add 1 teaspoon salt to the recipe at the 4 serving size.

Put butter in heavy skillet and set in 425 degree oven.  Mix batter quickly while butter melts.  Put eggs in blender and whirl at high speed 1 minute.  Gradually pour in milk, slowly add flour (and salt if you are using it), whirl 30 seconds.

Remove pan from oven, pour batter into melted butter.  Return to oven, bake until puffy and well-browned, 20-25 minutes.  Serve immediately with topping.

Classic topping: Sprinkle powdered sugar on pancake, squeeze lemon over top. We also like it with fresh jam.

Pasta with Braised Kale

Published on March 9, 2010 in Recipes. 0 Comments

Pasta with Braised Kale (adapted from bon appetit magazine, Oct 2009)
1 pound kale (about two bags from our fridge)
3 TBSP olive oil, divided
1-2 leeks
8 large garlic cloves, thinly sliced
1/2 pound pasta
2 teaspoons lemon juice
Finely grated parmesan cheese

Rinse kale and remove large center ribs and any tough stems.  Cut into 1/2 inch slices.  Clean leeks by slicing lengthwise and running under water being sure to rinse each layer.   Chop leeks into 1/2 inch sections and cook in heavy, large pot with garlic and 2 TBSP oil, stirring occasionally, about 6 min.  Add kale and remaining 1 TBSP oil and toss until wilted, about 3 minutes.  Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry.

Meanwhile, cook pasta till still firm to bite.  Drain, reserving 1/4 cup cooking liquid.  Add cooked pasta to kale mixture in pot.  Add lemon juice and 2 TBSP reserved cooking liquid; toss to combine, adding more liquid if dry.  Sprinkle pasta with grated parmesan cheese and serve.

Leek Quiche

Published on March 2, 2010 in Recipes. 0 Comments

Leek Quiche (adapted from Moosewood)

Make your favorite pie shell. Here is ours.

Ingredients:

Cheese (Karen Biondo’s goat, Burton Hill Feta, Gruyere, or Cheddar are all great)

Butter or Olive oil
Leeks (1 pound or more)
garlic (2-3 cloves)
Eggs (4-8)
3/4-1 cup milk (cow, goat, or coconut)
salt (to taste)
flour (3T, optional)
mustard (dry or prepared)
dried tomatoes (optional)

Make the pie crust and spread some cheese in the bottom of it.  Saute Leeks in olive oil or butter (the more the better) with garlic, and put it on top of the cheese.  You can do enough to fill the whole pie shell, or less.

Mix eggs with milk, salt, mustard and flour.  We have also made this without any milk at all and loved it.  Pour this mix over the leeks.  Spread dried tomatoes on top of that if you’d like.  Bake 40-45 minutes at 375 degrees