Feeds:
Posts
Comments

Posts Tagged ‘portabella mushrooms’


The inspiration for this particular food riff (aka “the egg thing”) came from this recipe: http://www.sassyradish.com/2013/01/gruyere-and-pancetta-quiche-with-hash-brown-crust/
I have made several variations (I rarely make something exactly the same way twice due to on hand ingredients, whim, etc.), and it is a grand and glorious thing, but it is rather labor intensive.  I wanted the same experience of essentially a meal in a slice  – potatoes, eggs, veggies – without quite so much work.
The first egg thing
Grease a 9×13 Pyrex pan with unsalted butter.  Don’t skimp here.  Make sure the pan is well coated.  None of this cooking spray nonsense.  Not only does the butter add a little extra savory yumminess, but it also makes the thing practically hop out of the pan, making it easier to serve and clean up afterwards.
Slice 3 or 4 fist-sized potatoes into ¼” slices.  I am a fan of red potatoes.  And I don’t peel them.  Use pretty much whatever potato strikes your fancy, although I wouldn’t recommend large “baking” potatoes.  Peel or not, as you prefer.
Line the bottom of the pan with the potatoes and sprinkle with a pinch of salt.  (If you grease the pan with salted butter rather than unsalted, skip the salt here.)
Slice up whatever other veggies you want to use.
The first time I did half a medium-sized onion, a small-ish zucchini (maybe 6 inches long), a yellow squash the same size as the, and a handful of small plum tomatoes, layering them over the potatoes in that order.  This last time I didn’t have yellow squash, and I added portabella mushrooms between the zucchini and tomatoes.  I think I sliced up a couple of shallots as well as a small onion, too.  I am a fan of sweeter onions, but any kind will work.  Scallions, too.  Or leeks.  I separated the onion slices into rings.
The layers shouldn’t really reach more than about halfway up the side of the pan.  (If they do, you’ll need more eggs and longer cooking time.)
I haven’t done a meat version, but adding cooked bacon or sausage or prosciutto or ham or pancetta could certainly be a happy thing.
Sprinkle some shredded cheese over the top.  I would say no more than a cup.  A light covering.  Not like pizza topping cheese.  I like to mix a bunch of cheese blends together – parmesan, asiago, romano, mozzarella, provolone, cheddar, Monterey jack.  You could crumble in some feta (and add some olives while you are at it – ooh!  and marinated artichokes – go for that Mediterranean feel) or add dabs of fresh ricotta.  (It’s not a recipe!  It’s a food riff!)
Beat half a dozen eggs together with a good splash of milk (I totally don’t measure – 3 or 4 tablespoons maybe?) and about ¼ cup of sour cream.  (I just scoop out a nice heaping tablespoon – flatware tablespoon as opposed to measuring tablespoon.)  I prefer light sour cream.  You could certainly use whole fat, but I would not recommend fat free.  Also, you could use crème fraiche instead if you like that sort of thing.
The main thing I learned from the quiche with has brown crust recipe is that the sour cream is key to helping the eggs set nicely.  That and beating them thoroughly to aerate them.  I beat with a fork for probably about 90 seconds.  An electric mixer can probably do it in half the time, but then you have to clean the electric mixer.  A whisk works, too.
Add salt and pepper to taste.  If you like herbs and/or spices, add them to the egg mix now.  I like some Bouquet Garni, Herbes de Provence, or an Italian blend.  Fresh basil, rosemary, tarragon, etc. are good, too.  If you like heat, add some chilies or red pepper flakes or a clove of minced garlic.
Pour the egg mixture over the layered potatoes and veggies.  They will not be completely covered.  The eggs will expand and mostly cover them as they bake.  If you are really concerned that there is not enough egg, beat up one or two more and add them.  (I did that the third time, and I don’t think that it turned out quite as well.)
Bake uncovered at 435 (yes, 435 – I like to add 5 or 10 degrees, might just be my oven) for about 35 minutes.  Maybe check at 30 minutes.  Inserted knife should come out clean.
Let sit for 5 minutes or so after removing the pan from the oven.  Cut and serve.
It reheats nicely or could even be eaten at room temperature.  I eat it as is, but you could top with more sour cream or salsa or whatever strikes your fancy.
Have fun!

Read Full Post »

Making my own olive tapenade has been on my list for a while, and had I known just how easy it is to make, I wouldn’t have waited so long.

I’m not sure where I got the idea that olive tapenade was complicated.  Probably the price.  Little jars have price tags much higher than a regular can of olives, so I figured that there had to be special secret ingredients.

Today I picked up a store brand jar of olive tapenade, and when I was finished shuddering at the sodium content (46% for the green olive tapenade and 38% for the black per serving), I read the ingredients list, which turned out to be olives, olive oil, garlic, mushrooms, spices and salt. Since I already had everything else, I bought two six-ounce cans of pitted olives, one black and one green.

When I got home, I did a little research to find out what the “spices” might entail and looked at a few different recipes — some called for sun dried tomatoes and others for capers and anchovies.

It turns out that this is one of those fabulous recipes where you pull out the food processor, throw in the ingredients, pulse to desired consistency and voila!  Yumminess.

I decided on:
6 ounces each of black and green olives, pitted and drained
4 or 5 small portabella mushrooms
1 small jar of oven dried organic sunburst tomatoes (somewhere between 1/4 and 1/2 cup) and their associated 3 roasted garlic cloves, seasonings and coating of olive oil (which I had made about a week ago but had not yet figured out how to use)
1 anchovy filet packed in olive oil
1 tsp (total guess) Pasta Sprinkle

Once everything was pretty well blended, I added a little bit more olive oil, maybe a tablespoon.  There is enough moisture and oil to be had in the ingredients that you really don’t need much.  If you prefer the spread to be a little more chunky and crumbly (think tabbouli salad), you could omit it all together.

I didn’t feel a need to add any salt beyond what was in the ingredients, although a little flake salt sprinkled over the top after spreading the tapenade on bread or cheese (or both) would not be untoward.  Also, for those who like pepper, by all means grind in as much as your taste buds desire.

I considered adding my favorite magic cheese, but decided I could sprinkle a bit on later if the mood struck me.

Spread on freshly baked Italian bread, and yum!  No, let’s make that YUM!!!  Also very tasty on Brie, with or without the bread.  Or stuffed into a small mushroom.

The difference between homemade and store bought is on an order of magnitude similar to that of making your own marinara sauce with organic tomatoes rather than opening a jar.

And did I mention how simple it is?  Open a couple of cans or jars, and the food processor does the rest.

If you like olives, you will be hooked in a heartbeat and thinking about the possible variations — Kalamata, Spanish, California, etc., alone or in combination, with or without sun-dried tomatoes, capers, anchovies.  Play with the seasonings to see which olives like which herbs.  Maybe even add a chile for kick, if you are in to that sort of thing.

Now I need to go learn about olives.

Read Full Post »

%d bloggers like this: