Tag Archives | Spring 2012 Recipes

Chard Quiche

Recipe from the St. Helena Montessori Middle School kitchen. Chef Grant Showley and the school kids created this recipe specifically for the purpose of using all the chard that they had grown in their garden.

Yield: One 9-inch quiche

INGREDIENTS FOR THE DOUGH

  • 2 cups flour
  • ½ teaspoon salt
  • 1 tablespoon shortening
  • 1 tablespoon butter
  • 1 large egg, separated
  • ¾ cup chilled water

INGREDIENTS FOR THE CHARD FILLING

  • 1 large Bermuda or other mild onion, thinly sliced
  • 1 bunch Swiss chard, washed and finely chopped
  • 2 tablespoons butter
  • Kosher or sea salt and freshly ground pepper, to taste

INGREDIENTS FOR THE CUSTARD

  • 4 tablespoons Gruyere cheese, grated
  • 1 egg
  • 1½ cups milk or cream

Special tools needed: 9-inch flan ring or pie pan with removable base

TO PREPARE THE PASTRY DOUGH

Sift the flour with the salt and baking powder into a bowl. Blend the shortening and butter into the dry mixture using only your fingertips or a pastry cutter. Do not blend in completely—the mixture should still have pea-sized pieces of the butter and shortening. Make a well in the center of the mixture. Beat the egg yolk (reserve the egg white for later use) and the water together. … Read More

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Grilled Quail Salad with Roasted Mushrooms and Honey-Coffee Vinaigrette

Yield: 6 servings

INGREDIENTS FOR THE HONEY-COFFEE VINAIGRETTE

  • 2 to 3 tablespoons brewed espresso or double-strength regular coffee
  • ¼ cup aged Spanish sherry vinegar
  • 2 teaspoons honey
  • 1 shallot, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil

INGREDIENTS FOR THE GRILLED QUAIL SALAD

  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 4 cloves garlic, minced
  • 4 tablespoons extra-virgin olive oil, plus more if needed
  • 6 partially boned or bone-in quail, cleaned Sea salt and freshly ground black pepper
  • 8 ounces shiitake mushrooms, stemmed and quartered
  • 8 ounces button mushrooms, stemmed and quartered
  • Grated zest and juice of ½ lemon
  • 4 to 6 cups frisée or curly endive or escarole chicory leaves, white and light green parts only
  • 2 cups wild or cultivated arugula or watercress, tough stems removed
  • About 1 tablespoon coffee beans, crushed, or cocoa nibs, for garnish

TO PREPARE

In a small bowl, whisk together the espresso, vinegar, honey, shallot, salt and pepper until the honey is well incorporated and the salt is fully dissolved. Gradually whisk in the olive oil in a slow, steady stream and continue to whisk until well emulsified. Reserve until needed.

Mix together … Read More

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Italian Stuffed Artichokes

A few years ago, I picked 35 artichokes from my garden and prepared this first course for Easter lunch. The freshly torn bread absorbs the vinegar, olive oil and seasonings to make a light, flavorful stuffing. The coarser the bread, the better. Preparing these a day ahead gives plenty of time for the seasonings to blend and for the cook to be relaxed on the day that they are served.

Yield: 4 servings

INGREDIENTS

  • 4 medium to large artichokes
  • 1 cup water, plus additional for steaming
  • 4 cups fresh breadcrumbs from a coarse country bread such as ciabatta or a rustic baguette
  • 5 tablespoons red wine vinegar
  • ½ cup minced fresh flat-leaf parsley (about 1 bunch)
  • 2 cloves garlic, minced
  • ½ teaspoon sea or kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon juice
  • 2 to 3 tablespoons extra-virgin olive oil

TO PREPARE

Cut off the stem flush with the base and cut off the top one-third (the prickly leaf ends) of each artichoke. Pour water to a depth of about 3 inches into a large pot or deep pan, place a steaming rack in the bottom of the pot or pan and bring the water to … Read More

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Chicken with Sherry and Morels

Yield: 4 main course servings

This is a poor man’s version of the very elegant French regional dish, chicken with vin jaune/Chateau Chalon. You can make it with dried, fresh, or canned morels.

INGREDIENTS

  • 8 chicken thighs with bone in and skin on (you can use any chicken parts or even a whole chicken)
  • 2 tablespoons butter
  • 2 cups dry sherry Salt and freshly ground black pepper
  • At least 1 cup dried morels, but more if you’ve got them (see note)
  • 1/2 cup heavy cream

TO PREPARE

Heat the butter in a large heavy casserole with a fitted lid over a medium heat. Add the chicken and lightly brown all over, about 20 minutes. Add the sherry, salt and pepper, and the dried morels (if you use fresh, add them later: I will tell you when). Bring to a boil, and then lower the heat to low, and cover. Gently boil the chicken in the sherry for about 40 minutes, until it is very tender. If using fresh, frozen or canned morels, add them in the last 20 minutes or so of cooking. Remove the chicken and keep warm. You will probably have about 2 cups of sauce (sherry and … Read More

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