Hearty wintertime quiche

Sausage and Potato Quiche

something light to go with our two kinds of cookies, two kinds of cocktails, and wings

something light to go with our two kinds of cookies, two kinds of cocktails, and wings

Ok, I’ve already ranted about recipes that tell you to buy a store bought crust and how they should include a crust recipe instead.  Or maybe just tell you where there’s a good one in another issue or on Martha Stewart’s website or a Martha Stewart cookbook.  This is a missed marketing opportunity, really.  Ok, I said I wouldn’t rant and here I am.  Pie crust is easy to make.  I used a recipe from my Betty Crocker cookbook.  This one wasn’t all that tasty, but I think it’s because the shortening was too old.  As in over a year old. And kinda grey.  Yeesh.  Perhaps one should find a recipe that calls for butter when one has nothing but ancient shortening…  Also, this has you blind bake the crust.  I don’t think I’ve ever done that for quiche before.  I think the filling and the crust are usually baked together.  The bottom crust definitely gets soggy, but I’ve always thought of that as being part of the deal with quiche.  Also also…I didn’t put down pie weights.  Long story short, there’s a great deal of operator error to factor in here.  Zero fault goes to my lovely assistant who rolled out the crust and put it in the pan.  He did a wonderful job.  😉

As for the filling, I had the same problem B did.  There was too much filling for the size of pan.  It was a bit of a mess.  We steamed the potato chunks in a steamer basket for 11 minutes or so to get them soft enough.  I thought that was faster than boiling a whole pot of water just for a few potato chunks.  Oh, and I used mild Italian sausage instead of spicy because that’s what I had.  I think it was good.

We made this for friends of ours who helped us make two cookies for the blog, two cocktails, and some wings.  It was an incredibly messy and fun afternoon.  That’s the best kind of holiday afternoon, I say.

Advertisements

Yogurt-cheese spread (with special appearance by the rest of the sandwich)

Steak sandwich wrap

ignore my scaly gator-hands...

ignore my scaly gator-hands…

This was the recipe that used the leftovers from the notorious steak of the bazillion peppercorns.  So the key to these sandwiches was definitely to pick off the peppercorns.  Once that’s done, everything else is pretty straightforward.  I made these on some of those little “sandwich thin” things, because I sent D to the store with a grocery list that said “flatbread.”  These are, indeed, flat pieces of bread.  D acknowledges that it was a mistake.  But the sandwich thins are good!  And sometimes wraps are a mess.

This is mostly just a straight-ahead steak sandwich with the exception of that yogurt spread.  It’s low-fat Greek yogurt and Parmesan cheese in equal parts.  This spread should be on all sandwiches.  It’s so good.  It’s got the creaminess and tang of mayo (close enough) with the saltiness of cheese.  I’d eat this spread on crackers.  I’d dip carrots in it.  Suffice it to say, I’d recommend it.

 

(not pictured: grody steak)

Flat iron steak with cauliflower and arugula*

  • 4 small flat iron steaks (don’t do what I did, read below)
  • 1 head cauliflower, cored and cut into small florets
  • 2 garlic cloves, smashed
  • 2 T fresh lemon juice
  • 1 T olive oil
  • 2 bunches arugula, thick stems removed.  or 10 oz of baby arugula and ignore the stems!
  • 1 ounce Parmesan, shaved with a veggie peeler
  1. Heat a large skillet over medium-heat.  Season the steaks with Montreal Steak Seasoning (yeah, Martha calls for salt and pepper….sucker).  Place in skillet, and cook until medium rare, 5-6 minutes per side.  Transfer to a cutting board and tent with foil.  Hang on to that skillet.
  2. Add cauliflower, garlic, and 1/2 c water to skillet; season with salt and pepper this time.  Cooking, tossing occasionally, until cauliflower is browned and crisp-tender, 8-10 minutes.  (I didn’t have any problem with the bottom of the pan getting too dry, but the recipe says you can add 1/4 more water).
  3. Meanwhile, in a large bowl, whisk together lemon juice and oil; season with lame salt and pepper.  Add arugula, hot cauliflower, and Parmesan cheese to dressing in bowl; toss to wilt that arugula.  Steak steaks and veggies together.  You can garnish it with lemon wedges, if you’ve got them handy.

*adapted from Everyday Food Issue #47 page 18 November 2007.

(pic)

Can’t you see it?  Yeah, I forgot to take a picture.  Probably because it wasn’t all that good, but I won’t blame the recipe.  The recipe calls for flat iron steak.  Well, I go to a small grocery store and the meat selection is mostly for making Mexican food.  No flat iron steak.  I’ll be honest, I don’t really know my cuts of beef anyway.  So I bought four boneless hunks of something or other.  Round steak?  It was pretty terrible.  I think it was stew meat.  oops.

The veggie part was good.  It was nice to saute the cauliflower and add it to the arugula to wilt it.  Add some shaved Parmesan cheese, and I’m sold.

Too bad I wasn’t sold on buying the right steak.