Friday, September 29, 2006
Welcome!
Welcome to Homemade Happens ... Occasionally. Come on in, kick off your shoes and stay awhile -- There's much more to come!
Real Families Do Eat Quiche!
It's been said that real men don’t eat quiche – but at my house, with my husband and two teenage sons, it’s a hit! One of the reasons I love this great dish is that it can be served for any meal and it also makes a great appetizer. The make-ahead ease allows for less last minute preparations, lending a more relaxed atmosphere. Quiche can be served warm or at room temperature and accompanied by muffins and fruit salad it makes a wonderful brunch. If you’ve never used Gouda cheese, don’t let it scare you. The mild nut-like flavor of Gouda adds a savory taste unlike any other. Ask for it in the deli section at your local grocer.
Sharon's Weekend Quiche
Preheat oven to 450 degrees
1 sheet (9-inch) unbaked pie crust dough
1-½ cup dried beans (any variety)
½ small sweet onion, finely chopped
¼ cup very finely chopped green pepper
1/2 package bacon, sliced into ½-inch pieces
4 eggs
2 cups Half & Half
¼ teaspoon Thyme
1/8 teaspoon pepper
¼ teaspoon Honey Dijon mustard (don’t substitute yellow mustard)
1 cup shredded Gouda cheese
For this recipe you can use a traditional quiche or cheesecake pan or a regular glass pie plate. Fit piecrust into dish and flute edges. Do not prick dough. Line unbaked shell with foil. Spread dried beans evenly over foil. The weight of the beans will keep the crust from puffing out of shape. Bake in a 450-degree oven for 10 minutes.
Meanwhile, sauté onion, green pepper and bacon until bacon is done and onions are tender. Remove from heat and drain on a paper towel. In a medium bowl, combine eggs, Half & Half, Thyme, pepper, and mustard. Whisk until well mixed but not frothy.
When piecrust is done, remove from oven. Remove foil and beans and cool crust to room temperature. Sprinkle ½ of the cheese on the bottom of cooled piecrust. This helps prevent a soggy crust. Add bacon, onion, and remaining cheese to egg mixture. Pour into pie shell. Lower oven temperature to 375 degrees and bake for approximately 40 minutes. Knife inserted off center should come out clean when done. Let quiche stand for at least 10 minutes before cutting. The 10-minute standing time is essential to allow the quiche to set up.
You can use this basic recipe and substitute 1-cup sausage, ham, or shrimp for the bacon. For vegetarian style, try ½-cup spinach and ½-cup mushrooms.
Tips:
*If you use a 10-inch pan or pie plate, you’ll need to first roll the dough to increase its size.
*For best results, make sure your dough is still relatively cool before you pre-bake the crust.
*Also, if you use a quiche or cheesecake pan, place it on a foil-lined cookie sheet for baking. This will help catch any spills.
*Reserve the dried beans for baking other pie shells.
Have fun with this dish. If you need moral quiche support, you can contact Lori or myself via our email: nawyn@vii.com or ksmerritt@favorites.com. Be sure to put the words, "Homemade Happens" in the subject line.
See ya next time! Sharon
Sharon's Weekend Quiche
Preheat oven to 450 degrees
1 sheet (9-inch) unbaked pie crust dough
1-½ cup dried beans (any variety)
½ small sweet onion, finely chopped
¼ cup very finely chopped green pepper
1/2 package bacon, sliced into ½-inch pieces
4 eggs
2 cups Half & Half
¼ teaspoon Thyme
1/8 teaspoon pepper
¼ teaspoon Honey Dijon mustard (don’t substitute yellow mustard)
1 cup shredded Gouda cheese
For this recipe you can use a traditional quiche or cheesecake pan or a regular glass pie plate. Fit piecrust into dish and flute edges. Do not prick dough. Line unbaked shell with foil. Spread dried beans evenly over foil. The weight of the beans will keep the crust from puffing out of shape. Bake in a 450-degree oven for 10 minutes.
Meanwhile, sauté onion, green pepper and bacon until bacon is done and onions are tender. Remove from heat and drain on a paper towel. In a medium bowl, combine eggs, Half & Half, Thyme, pepper, and mustard. Whisk until well mixed but not frothy.
When piecrust is done, remove from oven. Remove foil and beans and cool crust to room temperature. Sprinkle ½ of the cheese on the bottom of cooled piecrust. This helps prevent a soggy crust. Add bacon, onion, and remaining cheese to egg mixture. Pour into pie shell. Lower oven temperature to 375 degrees and bake for approximately 40 minutes. Knife inserted off center should come out clean when done. Let quiche stand for at least 10 minutes before cutting. The 10-minute standing time is essential to allow the quiche to set up.
You can use this basic recipe and substitute 1-cup sausage, ham, or shrimp for the bacon. For vegetarian style, try ½-cup spinach and ½-cup mushrooms.
Tips:
*If you use a 10-inch pan or pie plate, you’ll need to first roll the dough to increase its size.
*For best results, make sure your dough is still relatively cool before you pre-bake the crust.
*Also, if you use a quiche or cheesecake pan, place it on a foil-lined cookie sheet for baking. This will help catch any spills.
*Reserve the dried beans for baking other pie shells.
Have fun with this dish. If you need moral quiche support, you can contact Lori or myself via our email: nawyn@vii.com or ksmerritt@favorites.com. Be sure to put the words, "Homemade Happens" in the subject line.
See ya next time! Sharon
Friday, September 22, 2006
New Beginnings
New beginnings are always exciting!
I'm honored to be a part of Homemade Happens ... Occasionally, along with my good friend, Sharon. Sharon is a vibrant mother of three whose talents in the kitchen are amazing. Her energy and creativity will help breath life into this blog as we endeavor to show you that homecooking can be fun and easy. Great food from your own kitchen is the stuff great family memories are made of. But what if you're not in the mood to cook? We'll show you that even take-out can be made memorable.
Creating the comforts of home was never so easy and never so good!
The first recipe I want to share with you is from my peach cookbook, Peach 101: Recipes Your Mother Never Told You About. Having spent most of my life in peach country I might be biased but peaches are simply my favorite fruit! Nothing matches their flavor, and their versatility. That’s right -- versatility. Early this year, when I set out to compile my cookbook, I decided I wanted to show that there were many uses for peaches, above and beyond just sticking them in a pie or cobbler. Don’t get me wrong. Peach pies and cobblers are among my favorite desserts, however, peaches can also shine in delicious main dishes and side dishes, and even soups and salads!
In honor of the local harvest celebration -- Peach Days -- that's held in my hometown every September, I want to share two of my favorite recipes: Peach Syrup and Peaches ‘n Chips with Cinnamon Sauce. Peach Syrup is wonderful on pancakes and waffles and can be made from either fresh or canned peaches. Peaches ‘n Chips not only provides a delicious new use for fresh peaches but it’s fast, easy, and sure to please every member of the family!
Peach Syrup
1-½ cups sugar
½ cup water
3 cups fresh or canned peaches, pureed
1 tablespoon lemon juice
Combine sugar and water in a medium saucepan. Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Add peach puree. Return to a low boil and boil for 5 additional minutes. Remove from heat. Add lemon juice. Store in the refrigerator in tightly sealed container for up to 3-5 days.
Peaches ‘n Chips with Cinnamon Sauce
1 sheet puff pastry dough
Fresh ripe peaches, peeled and sliced (canned peach slices can also be used but fresh is best!)
Vanilla Ice Cream
Preheat oven according to pastry dough package directions.
Lay out the pastry dough on an ungreased cookie sheet. With a pizza cutter, or small knife, cut the pastry dough into triangles the size of a tortilla chip. Separate the triangles, leaving about 1/8 inch between each one. Bake according to package directions or until puffed and golden brown. Serve warm with fresh sliced peaches and vanilla ice cream and top with cinnamon sauce for a yummy treat!
Cinnamon Sauce:
½ cup honey
¼ cup peach juice
1 cup powdered sugar
1 cup peach syrup
1 teaspoon cinnamon
I hope your family enjoys these two recipes as much as mine has! Next week, Sharon will be sharing her recipe for a wonderful all-new breakfast quiche. Stay "tuned" there's much more to come!
All the best,
Lori
I'm honored to be a part of Homemade Happens ... Occasionally, along with my good friend, Sharon. Sharon is a vibrant mother of three whose talents in the kitchen are amazing. Her energy and creativity will help breath life into this blog as we endeavor to show you that homecooking can be fun and easy. Great food from your own kitchen is the stuff great family memories are made of. But what if you're not in the mood to cook? We'll show you that even take-out can be made memorable.
Creating the comforts of home was never so easy and never so good!
The first recipe I want to share with you is from my peach cookbook, Peach 101: Recipes Your Mother Never Told You About. Having spent most of my life in peach country I might be biased but peaches are simply my favorite fruit! Nothing matches their flavor, and their versatility. That’s right -- versatility. Early this year, when I set out to compile my cookbook, I decided I wanted to show that there were many uses for peaches, above and beyond just sticking them in a pie or cobbler. Don’t get me wrong. Peach pies and cobblers are among my favorite desserts, however, peaches can also shine in delicious main dishes and side dishes, and even soups and salads!
In honor of the local harvest celebration -- Peach Days -- that's held in my hometown every September, I want to share two of my favorite recipes: Peach Syrup and Peaches ‘n Chips with Cinnamon Sauce. Peach Syrup is wonderful on pancakes and waffles and can be made from either fresh or canned peaches. Peaches ‘n Chips not only provides a delicious new use for fresh peaches but it’s fast, easy, and sure to please every member of the family!
Peach Syrup
1-½ cups sugar
½ cup water
3 cups fresh or canned peaches, pureed
1 tablespoon lemon juice
Combine sugar and water in a medium saucepan. Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Add peach puree. Return to a low boil and boil for 5 additional minutes. Remove from heat. Add lemon juice. Store in the refrigerator in tightly sealed container for up to 3-5 days.
Peaches ‘n Chips with Cinnamon Sauce
1 sheet puff pastry dough
Fresh ripe peaches, peeled and sliced (canned peach slices can also be used but fresh is best!)
Vanilla Ice Cream
Preheat oven according to pastry dough package directions.
Lay out the pastry dough on an ungreased cookie sheet. With a pizza cutter, or small knife, cut the pastry dough into triangles the size of a tortilla chip. Separate the triangles, leaving about 1/8 inch between each one. Bake according to package directions or until puffed and golden brown. Serve warm with fresh sliced peaches and vanilla ice cream and top with cinnamon sauce for a yummy treat!
Cinnamon Sauce:
½ cup honey
¼ cup peach juice
1 cup powdered sugar
1 cup peach syrup
1 teaspoon cinnamon
I hope your family enjoys these two recipes as much as mine has! Next week, Sharon will be sharing her recipe for a wonderful all-new breakfast quiche. Stay "tuned" there's much more to come!
All the best,
Lori
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