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Broccoli Quiche

26 Mar

Life as a pastry cook really hit me hard last week. One of our key pastry chefs was on vacation. I was working longer hours, many of them by myself. On Wednesday night, we had 45 people with reservations, on paper. Easy. I prepped for that amount give or take a few, and I felt solid and set up for the night. When more than double the amount of reservations showed up, things got a bit crazy.

I was running out of my set-up. Ice creams were melting. Bowls were not yet cold enough (we keep bowls in the freezer so that our frozen desserts stay cold by the time they arrive at the guest’s table). I had to whip more cream “on the fly” (as in ‘right now’!). I had to torch multiple creme brulee orders. I had to bake off more caramelized apples. I had to supreme more blood oranges. I had to pipe more “whipped chocolate flan” into bowls. I ran out of ramekins filled with honey and ricotta to go with the chocolate bread. There were birthdays that needed “Happy Birthday” written in chocolate on a plate. And of course, the machine that spits out ticket orders ran out of paper.

My hands were shaking, the sweat was dripping down my back. My legs were shot. My mouth was dry.

I did it. I plated all of the desserts. I shuffled and I shook until I got it all done. I re-stocked my mis-en-place. Everyone ate and was satisfied. I left work that night at 11:45pm. I had the biggest adrenaline rush. The next morning, my whole body ached and as I stretched out of bed, I prepared to do it all over again that night.

Even on my days off, I can’t seem to get myself out of the kitchen. I guess I’m a little obsessed. It is, however, a totally different kind of kitchen to be at home versus in a big restaurant kitchen.

This weekend I made a broccoli quiche inspired by Joy the Baker’s beautiful asparagus quiche. And you should totally watch this video with Joy frolicking in the garden and cooking in the test kitchen at the French Laundry in Napa, CA. I’m completely jealous and inspired, and the video just makes me miss California living even more.

I happened to have extra pie dough leftover in my freezer from (eek) Thanksgiving. Sure, I probably should not have kept it in the freezer that long, but it was there, I used it, and it tasted superb. I stuck it it the fridge to defrost overnight and Bam! I had everything I needed to make a comforting quiche for a cozy Saturday morning  afternoon meal. I’m totally into the studs of broccoli and the browned cheesy bits. And you simply cannot go wrong with buttery crust and black coffee.

Broccoli Quiche

filling adapted from JoytheBaker’s website and the JoytheBaker cookbook

pie dough for a single crust 9-inch pie, I used the pate brisee from Sherry Yard’s book

Dough: *You can use any dough you want, you could even use puff pastry for a quick fix

4 oz (1 stick) unsalted butter, cubed and placed in the freezer for about 15 minutes

1 1/4 c. all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

about 1/4 cup ice water

1/4 teaspoon white wine vinegar (or cider vinegar) *see note below

Filling:

1/2 tablespoon unsalted butter

1 head of broccoli, chopped

1 bunch of scallions, sliced into thin rounds

6 large eggs

1 cup milk (I used 1%)

1/2 cup heavy cream

pinch of salt and fresh ground pepper

1/2 cup grated white cheddar or Gruyere cheese

1/2 cup grated Parmesan cheese

To make the dough:

Mix together the dry ingredients in a large bowl. Add the partially frozen butter cubes and, with your fingers, rub and press the butter and flour between your thumbs and first two fingers to create flattened broken walnut sized pieces. Combine the ice water and vinegar and add the liquid all at once; mix lightly with a fork until the dough just comes together.

Wrap the dough in plastic and refrigerate for at least 1 hour before rolling it out (the well-wrapped dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 weeks). I had my dough already made and frozen. I transferred it from the freezer to the refrigerator 2 days before I wanted to make the quiche so that I could just pull the dough out on Saturday morning and get going.

*Note: the amount of water can be variable. It is better to have a slightly wet/tacky dough than one that is too dry; add a little water if your dough seems dry.

When you are ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle.  Press together any spots that might tear.  Carefully lift down and place into the 9-inch pie plate.  Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang.  Fold the excess dough under and crimp with fingers.

Place your rolled out crust in the fridge or freezer to chill while you prepare the filling.

To make the filling:

Preheat the oven to 375 degrees F.

In a medium saucepan over medium heat, melt the butter. Add the broccoli and scallions and saute for about 4 minutes, until bright green and slightly tender. Remove from heat. Sprinkle with salt and pepper.

In a large bowl, whisk together eggs, milk, cream, and salt and pepper. Whisk until blended.

Add the cooked vegetables to the unbaked pie crust. Sprinkle with half of the cheeses (1/4 cup each of cheddar and Parm.). Pour the egg mixture over everything. Top with remaining cheese.

Place a baking sheet in the oven. Carefully place the pie plate of quiche on top of the baking sheet in the oven and bake for about 45-55 minutes, until quiche puffs up and is set.

Remove from the oven and let it cool for 30 minutes to an hour before cutting it.

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Smooch Cafe. Fort Greene, Brooklyn, NY

23 Feb

Smooch.

This Fort Greene cafe was featured in HBO’s Bored to Death (at least in season 1) as the cafe where all of the yoga moms go to grab a coffee and a pick-me-up snack and chat. I had to check it out, just to say I was there. Alas, every time I find myself in the area, I feel compelled to stop in at Smooch for a sandwich.

Quaintly located on the corner of Dekalb and Carleton and just a few steps away from Fort Greene Park, Smooch is a great location to meet up with a friend on a beautiful day. I always see “regulars” eating there, making this the neighborhood spot.

They make good strong Americanos.

The sandwiches are absolutely fantastic. My favorite combo consists of some form of: Grilled Bread. Tofu. Cheese. Tons of Veggie Love.

The egg dishes are healthy and cooked to perfection.

You may have to wait patiently for your food to arrive, but they cook it right there in front of you, so you know it is fresh. At least there’s a lot of people-watching to keep your mind entertained while you wait. And the cozy couches and pillows, and small tables and stools allow you to find a comfortable nook to situate yourself. If you are looking for something grab-and-go, you could order one of the homemade cookies, muffins, or granola to hold you over.

Some of the menu items read: “the vegan temptress,” “the mysterious WTF,” “the ‘cry me a rivera diego cos I just dumped my cheating ex’ mouthful of satisfaction,” and “the frisky fergus ‘we remember who’s your daddy’ scrambled pesto eggs.” Too fun!

Nearby, you may find yourself wandering into a cute bookstore, checking out more of the neighborhood restaurants and ice cream spots, going for a jaunt in the park or foraging at the weekend flea and farmer’s markets, or swooning over the brownstones and magnificent mansions in Clinton Hill. And around Halloween time, look out for a dog costume contest on the block. Oh, Brooklyn…

Black Bean Sweet Potato Stew with tortilla crispies and avo chunks

19 Feb

Every Thursday I volunteer with a dietitian and listen to people talk about what they eat on a daily basis.

I gather that many people living in New York City go out to eat…a lot. And who is to blame? There are so many available and easy restaurants to eat at here.

Dietitians talk about making small dietary and lifestyle changes. Small changes may add up to big results later.

Even myself, working 5 nights a week as a pastry cook (nevermind that I am a dietitian-in-training and a pastry cook all at the same time…trust me, I am in a constant state of confusion…), I live for my one night a week that I actually get to cook dinner.

Cooking at home can cut your sodium/saturated fat intake by a great deal. And hopefully you will have leftovers to eat for lunch the next day or so. Oh, and it’s probably a lot cheaper.

Stews and “everything salads” are my go-to’s. I’m all over the tofu curries, the peanut stews, the grainy green soups, the classic bean and pasta minestrones.

This stew that I made from Sprouted Kitchen’s blog really hit the spot for me this week. I rarely cook with cabbage, and I enjoyed it very much in this stew. And I think that pureeing a bit of the soup just to thicken the broth a bit is key here. Plus the avocado + tortilla crispies are divine.

February is national Healthy Heart month. Do something good for your heart and make this stew. Your heart will thank you later.

Black Bean Sweet Potato Stew with tortilla crispies and avo chunks 

from Sprouted Kitchen, serves 4-6

1 T. coconut oil or extra virgin olive oil

1 medium yellow onion, chopped

3 cloves garlic, chopped

1/2 a small head of cabbage, chopped

2 medium sweet potatoes (about 3 cups), peeled and cubed (you could also use a winter squash)

3 cups veggie broth

1 tsp. cumin

1 tsp. cocoa powder

pinch of chipotle powder, cayenne pepper, or chili flakes

2 cups cooked black beans (about 1 can drained and rinsed)

salt to taste

avocado cubes

cilantro

Tortilla Crispies

3 corn tortillas

scant 1 tsp. extra virgin olive oil

salt

In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and saute until just beginning to brown, about 6-8 minutes. Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.

Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste. Pulse the soup a few times with an immersion blender to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could alternatively, run just a bit of the soup through a blender or food processor, and add it back in to the pot. OR a sprinkle of cornmeal will help thicken it as well. (I put a bit of my soup in the blender and added it back to the pot)

For the tortilla crispies, preheat the oven to 375 degrees F. Stack them and slice into thin matchsticks. Spread on a baking sheet, drizzle with the oil, sprinkle the salt and toss gently to coat. Spread them in a single layer on the baking sheet and bake for about 10-15 minutes until they are light brown and crispy, giving the pan a shake halfway through.

Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies!

Wild Rice and Mushroom Casserole

30 Jan

Gruyere cheese and mushrooms were made to go together. With onions and garlic and a small dash of whole grain mustard, your nose would have flipped out last night as I was making this casserole. You’ve got your grain, protein, and vegetable all in one with this dish.

Browsing through Heidi’s book, I saw a photo of this casserole and my mouth immediately started watering. Her photo is to die for and the chopped fresh tarragon makes all the difference. I was too cheap to go buy tarragon, one day I will have a giant herb garden and I can just tear off a tiny sprig to garnish my dishes. Until then, I’m ok neglecting the herb.

Also, my casserole turned purple from the wild rice. No big deal, it still tasted fantastic. I have not had that much experience cooking wild rice, and I can’t wait to experiment more.

Two of us ate half of the casserole in one sitting, it was that good. Tonight’s dinner will be leftovers with some oven roasted broccoli. Cheers to healthy comfort foods!

Wild Rice and Mushroom Casserole

adapted from Heidi Swanson’s Super Natural Everyday 

Heidi says that you can prepare the casserole a day or two ahead and bake off when needed…

2 large eggs

1 cup/ 8oz/ 225g cottage cheese (I used 1%)

1/2 cup/ 4oz/ 115g sour cream (I used regular)

1 teaspoon Dijon-style or whole grain mustard

Kosher salt or sea salt

1 tablespoon extra virgin olive oil (or unsalted butter)

8 ounces/ 225g cremini mushrooms, chopped

1 large yellow onion, finely chopped

3 cloves garlic, finely chopped

3 cups cooked wild and/or brown rice, at room temperature **see note

1/3 cup/ .5 oz/ 15g freshly grated Gruyere cheese

optional: 1 teaspoon chopped fresh tarragon or thyme

**NOTE: First, make sure that you have your rice cooked and ready before starting on the casserole. I used a combo of brown and wild rice, as Heidi recommends, to get “the creaminess of the brown rice playing off the individual wild rice grains.” Out of laziness efficiency, I threw 1/2 cup dry brown rice and 1/2 cup wild rice with roughly 2 1/2 cups water into my rice cooker. After an hour, both rices were ready. Granted my brown rice turned purple because of the wild rice bleeding its color, but it all got cooked and I was ready to begin the casserole. Make sure to take the top off of your rice cooker so that the rice has time to come to room temperature. Also, just for reference, brown rice is typically 1 part dry rice to just shy of 2 parts water. Wild rice is typically 1 part dry rice to 3 parts water. 

1. Preheat oven to 350 degrees F. Rub a medium-large baking dish with a bit of butter or olive oil. I used a 9-inch pie pan and it worked great.

2. In a large bowl, whisk together the eggs, cottage cheese, sour cream, mustard, and a scant 1/2 teaspoon of salt. Set aside.

3. In a large skillet over high heat, combine the olive oil with a couple pinches of salt. Stir in the mushrooms. After the initial stirring, leave the mushrooms alone until they release their water and the water evaporates, about 5 minutes. Continue to cook and stir every couple minutes until the mushrooms are browned. Add the onion and cook until the onion is translucent, another 2 or 3 minutes. Stir in the garlic, cook for another minute, and remove from the heat. Add the rice to the skillet and stir until combined.

4. Add the rice mixture to the cottage cheese mixture, stir until well combined, and turn into the prepared baking dish. Sprinkle with two-thirds of the grated cheese and cover with aluminum foil, or in my case if you do not have aluminum foil, just place a baking sheet on top of your casserole dish.

5. Bake for 30 minutes. Remove the foil/baking sheet and bake for another 20-30 minutes, until the casserole takes on a lot of color. The finished casserole should be hot throughout and golden along the edges. Let it stand for a few minutes and then serve sprinkled with the chopped tarragon (if using) and the remaining grated cheese.

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G-nut Stew, Re-Done for the New Year

4 Jan

Happy New Year, everyone.

I thought I would bring you my updated version of this g-nut aka peanut stew. I have been making this stew for over 2 years now and it never fails to satisfy me and leave me with leftovers for the week.

I usually make this stew with garbanzo beans, but this time around I decided to use black-eyed peas. It is thought that on New Years Day if you eat black-eyed peas and greens then you will have prosperity and luck in the coming year. And who doesn’t want a little good fortune?

I am applying for an internship to eventually become a registered dietitian, and I need and want all the luck and prosperity I can get this year! Black eyed peas are just like most other beans and legumes, packed with protein, fiber, and iron and are great for reducing cholesterol.

With orange sweet potatoes and carrots, green peppers and chard, anti-inflammatory alliums onion/garlic, and our spicy friend ginger, this stew is packed with good-for-you veggies. The sauce for the stew is peanut butter and broth. Easy and simple.

I ran out of brown rice, so I made the stew and put it over white rice. Fine. Delish. Thank goodness for rice cookers. I have also made this stew with quinoa, or you could even pair it with cornbread.

I like to chop all of my ingredients up first before cooking, so that I can just dump the bowl into the pan quickly and have the stew ready in minutes. Because when I’m hungry, I want dinner FAST.

Let’s bring in this new year with lots of prosperity, luck, health, and delicious food!

African G-nut (aka Peanut) Stew

see my original post here

serves 4-6

2 Tablespoons vegetable or canola oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon of fresh ginger, grated (NOTE: I like to keep extra ginger in the freezer so I have it on-hand at a moments notice)

2 teaspoons ground cumin

2 teaspoons ground coriander

2 medium sweet potatoes, diced

1 carrot, diced

1 1/2 teaspoons salt

2 cups veggie broth

1 green bell pepper, diced

1 15-oz can of black-eyed peas

1/2 bunch of swiss chard, stems removed and roughly chopped or torn

1/2 cup peanut butter

optional: cilantro or parsley, for garnish

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger and cook for 5 minutes. Stir in the ground cumin and ground coriander and cook for 1 minute. Add the sweet potatoes and carrot and cook, stirring occasionally, for another 5 minutes.
2. Add the salt, vegetable broth, green pepper and garbanzo beans. Bring the stew to a boil, add the swiss chard, then cover and reduce to a simmer. Cook for 8-10 minutes, or until the sweet potato and carrot are soft and the chard has wilted slightly. Mix in the peanut butter and cook for a final 5 minutes. If you want a thinner or thicker stew, you can add more peanut butter or, alternatively, more broth.
3. Serve the stew hot, over rice/quinoa/couscous, with toasted peanuts and cilantro or parsley as a garnish.

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