JennaDish

Goat Cheese Quiche with Hash Brown Crust

 

Look at the swirls of the scallions and the scraggly toasted hash browns running up the edge. 

This quiche could double as an art project.

Who wouldn't love a wall of crispy, seasoned hash browns, protecting a sea of baked eggs and creamy

goat cheese with scallions floating atop? 

Makes a pretty presentation for a brunch or gathering.

This recipe is from MarthaStewart.com where you unfortunately do not get much in the way of photos or

tips.  So here are a few ...

Squeeze excess moisture from hash browns with a lint-free towel, like the towel in the photo.  This is

better than paper towels which stick to the food.

The instructions call for wax paper, but my paper stuck to the crust and I had to painstakingly pick it off

portions of the bottom and sides before serving it.  It may be because I baked the crust the night before,

refrigerated it, baked the whole quiche the next morning, then refrigerated it a few hours before

serving.  Hot, cold, hot, cold may have been the cause.  So next time I will use parchment paper.

 

This dish came out of the oven about 7:30am, was refrigerated for about 3 hours, and was about room

temperature at that point.  You could heat it in the microwave for about 2 minutes to warm it up a bit

but it is fine served warm, not hot.

The taste was delicious.  If you don't want to use goat cheese, the same amount of cream cheese will do

the trick.  Other cooks have reported good results with the substitution. 

 

Goat Cheese Quiche with Hash-Brown Crust
Compliments of JennaDish

from Martha Stewart

2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions, thinly sliced

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Martha Stewart's Earl Grey Tea Cookies

 

Earl Grey Tea Cookies!  How Pride & Prejudice sounding!  

I wonder if they actually taste like Earl Grey tea?

Nope!  Not really.  But they are good, basic shortbread-type cookies.  Next to the Chocolate Anise

Biscotti on the left and the Iced Ginger Hermits on the right, they faded into the background.

But with hot tea, sliced oranges, other delicate tea cookies, they'd be much more at home.

 

 

Earl Grey Tea Cookies
Compliments of JennaDish

from Martha Stewart's Cookies

MAKES 3 DOZEN SMALL COOKIES

2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon finely grated orange zest

Whisk flour, tea, and salt in a small bowl; set aside.

Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Dark Chocolate and Anise Biscotti from Joy the Baker Cookbook

 

 

I learned something today. I learned that dark chocolate is "synonymous with" semi-sweet chocolate.

I thought dark chocolate was dark chocolate and semi-sweet was semi-sweet.  Dang.  I was going to

correct Joy the Baker for offering up a Dark Chocolate and Anise Biscotti recipe, then listing semi-sweet

chocolate chunks in the ingredients list. 

 

 

I've only made biscotti once before, about 7 years ago.  I've avoided it for some reason.  I guess it was a

scary experience.  Wait.  I just remembered it was from a Mary Engelbreit's Cookies Cookbook.  So it

can't be that.  I am not askeered of Mary Engelbreit.

Anyway, Joy the Baker is an up and coming baker, blogger and cookbook author.  She's cute.  And she has

tattoos.  So....gosh I'm feeling really old right now.

 

Here's the Recipe Overview

 

 

Lightly crush anise seeds with mortar and pestle, or put in a baggie and use a rolling pin, or place it on

your driveway and run over it. Come back in the house and mix anise with dry ingredients in a bowl.

 

 
Cream butter and sugar until fluffy, add eggs and mix thoroughly.

 

 
Add dry ingredients and mix until combined.

 

 
Mix in chocolate chips.  I used Enjoy Life Vegan Semi-Sweet Chocolate Chips.  I like them better than

regular chips. I have my reasons. 

 

 
Divide dough and place the halves on separate baking sheets. I actually used a scale to be accurate.

One half was about 12.5 ounces.

 

 

Shape each half into a log about 8 inches long and 1 1/2" tall.  The width may be about 2 inches. 

Beat an egg and brush lightly onto each half.  Sprinkle logs with sugar.  Bake awhile, switch the two trays

around in the oven, bake a bit longer.

 

 

This reminds me of a crocodile.  Remove logs from oven to cool until able to handle.  Cut in 3/4" to 1"

widths.  Note to self: 1" thick was a tad too wide for me.  Another note to self:  1 cup of mini chocolate

chips would have been enough vs. the 1 1/2 cups called for.  Either way.

 

 

Lay these biscottis cut side down on baking sheet and place back in oven to finish baking.  Let cool.

And yer done.

 

Dark Chocolate and Anise Biscotti
Compliments of JennaDish

from Joy the Baker Cookbook, 100 Simple and Comforting Recipes

MAKES ABOUT 3 DOZEN BISCOTTI (depends on size of logs - mine made less)

2 cups all-purpose flour
1 1/2 teaspoons anise seeds, slightly crushed
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling
2 large eggs
1 large egg yolk
3/4 cup semisweet chocolate chunks (I used Enjoy Life mini vegan choc chips)

Place a rack in the center and upper third of the oven and preheat oven to 325 degrees F.  Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, anise seeds, baking powder, and salt.  Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 3 to 5 minutes.

Reduce mixer speed to low, and add 1 of the eggs and egg yolk and beat until well incorporated, about 2 minutes. 

Add the flour mixture, all at once, to the butter mixture and beat on low speed until well combined.  Mixture may seem a bit dry, but that's ok. (Mine didn't.)  Add chocolate chunks and blend.

Divide the dough between the prepared pans,  If the dough is shaggy and crumbly, that's fine - just knead it together.  Shape dough into logs about 1 1/2 inches wide (high) by 8 inches long. (This is where I felt uncomfortable with the directions.  I think it could easily be about 10"-12" long by 1 1/2" wide).  Beat the remaining egg and brush over the logs, and sprinkle generously with sugar.

Bake biscotti on both racks for 20 minutes.  Swap racks and bake for another 15-20 minutes, until golden brown and baked through.  (Since I used my convection oven at 300 degrees, I probably didn't need to swap the sheets, but I did need to rotate them 180^o because the back browned more than the front). 

Let biscotti rest until cool enough to handle. (Careful, it looks sturdy but will break easily if you lift it by it's ends.)  Use a serrated knife to gently slice biscotti into (3/4" thick) slices. Flip cut side up onto the baking sheet and bake for another 10 to 15 minutes.  Biscotti will still be slightly soft to the touch (mine eventually cooled to a very firm bite, so...less time?)

Store in airtight container at room temperature up to 2 weeks. 

 

 

 

Martha Stewart's Iced Hermits

 Iced Hermits could also be called Iced Ginger Bars.

Crystallized Ginger. Raisins. Molasses.

Fun to make.

 

Fun to stack.

And fun to get a kid's eye view of.

 

Iced Hermits
Compliments of JennaDish

from Martha Stewart's Cookies

Makes about 3 dozen small squares

For the Cookies

1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark-brown sugar
1 large egg, plus 1 large egg yolk
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins

For the Icing

1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioner's sugar, plus more if needed

Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.

Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.

Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. (Mine took only 18 minutes). Let cool completely in baking sheet on a wire rack.

Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.

Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

Roasted Red Pepper Hummus

 

Dear Alyssa

You made homemade roasted red pepper hummus at my request.  You even roasted your own red

peppers for it.  A first for you on both parts.

This was really nice of you, especially since you immensely dislike hummus and roasted red peppers.

You even took nice photos of the ingredients along the way.

Chickpeas, tahini, minced garlic.

 

Fresh squeezed lemon juice.

Roasted red peppers.

 

You even blended it to the right consistency. 

That's not as easy as it looks. 

A little too long and we would have had Hummus soup.  Not long enough and we'd have Chunky chickpea and tahini salsa.  

Good job.

Roasted Red Pepper Hummus
Compliments of JennaDish 

Makes about 1 1/2 cups

2 cloves garlic, minced
15 oz. can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil

In food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil, process until peppers are finely chopped.  Season w salt and pepper.  Transfer hummus to small bowl, cover and chill.

 

Make Your Own Baked Shoestring French Fries

 

You may ask why I've tipped my bowl of french fries over on my outdoor iron table.  Here's the deal.  To take good pictures, at least without special equipment, you need natural light. 

At the time of the fry making, it was dusk.  There was a wee bit of daylight left, but only if I went outside.  And only if I could hold my camera perfectly still (because of the waning light).  Which can only happen if it's sitting on something.  Like a table. 

Plus, remember that this is my meal.  Fries are supposed to be hot, so I need to take a picture fairly quickly.  I'm not going to set up a tripod while my fries are getting cold. 

I have my priorities.

So the plan of action is.  Run outside juggling bowl of hot fries in one hand, camera around the neck,  using the other hand to open the door.  Look out for dog bolting through the door in excitement.  Step over annoying dog, put the camera on the table, tip the fries, take 2 or 3 pics for good measure.  Gripe at dog to move so you can get back inside, slide door closed while trying not to let the camera swing around your neck too wildly.  Eat.  Done and done.

 

Cut fries like this:  Wash potato and dry, cut in half lengthwise (on a secured cutting board), place one half cut side down, slice down the middle lengthwise and keep cutting 1/4" thick slices while keeping the potato together, lay half of these stacked slices on it's side (as in the above photo) and slice in 1/4" segments to make matchstick-sized slices.

Soak to rid some excess starch - 30 minutes or more

Dry well, using a spinner or colander, then paper towels.

Classic Baked Fries
Compliments of JennaDish

from Veggie Burgers Every Which Way by Lukas Volger

MAKES 4 SERVINGS

3 large russet potatoes
3 tablespoons canola, vefetable, or grapeseeoil
Salt

Cut the potatoes into 1/4 inch matchsticks.  Cover with cold water in a large bowl and let stand for 30 minutes, or up to 12 hours in the refrigerator.  When ready to cook, dry the fries as thoroughly as possible by running them through a salad spinner and then blotting with a towel.

Preheat the oven to 450 degrees.  Lightly grease a large baking sheet.

Toss the potatoes with the oil and 1 teaspoon salt.  Spread the potatoes on the prepared baking sheet.  Bake, flipping every 10 minutes, for 30 to 40 minutes, until golden and crisp.  Remove with a metal spatula and toss with additional salt to taste.

 

Veggie Burger: Baked Falafel Burger with Tahini-Yogurt Sauce

 

It's time to start trying some of my veggie burgers from my cookbook, Veggie Burgers Every Which Way by Lucas Volger. 

My first burger, the Baked Falafel Burger, was so tasty! 

Note to self: next time use canned chickpeas.  This recipe uses dry beans that are soaked overnight, but I still thought they could be a little softer.  Plus it will save time.

Look how pretty, though ...

 

Tip:  When assembling your finished, baked burger, make sure to include sliced tomatoes, pickles or similarly wet and tangy additions to mimick a regular burger, as the tahini sauce could render the sammy dry or pasty without it.

Baked Falafel Burgers
Compliments of JennaDish

from Veggie Burgers Every Which Way by Lucas Volger

MAKES FOUR 4 INCH BURGERS

1 cup dried chickpeas, rinsed thoroughly (or use canned if no time to soak first)*
1 onion, roughly chopped
2 garlic cloves
1/2 cup roughly chopped fresh parsley
zest of 1 lemon
Juice of 1/2 lemon
1 tablespoon toasted cumin seeds
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon chickpea or all-purpose flour, if needed

*Cover the chickpeas by 4 to 5 inches of water in a bowl and let sit for 24 hours.  Drain thoroughly.

Preheat the oven to 400^oF.

Combine the chickpeas, onion, garlic, parsley, lemon zest and juice, cumin, baking soda, salt, black pepper, and cayenne in a food processor.  Pulse until coursely combined.  If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons.  (The mixture will fall apart when cooking if there's too much liquid.)  If water is added, stir in the chickpea flour.  Adjust seasonings.  Shape into 6 patties (it will be fairly wet dough).

Place the patties on a liberally oiled baking sheet.  Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm.

***********************************************

 

Tahini-Yogurt Sauce
Compliments of JennaDish

from Veggie Burgers Every Which Way by Lucas Volger

3/4 cup Greek-style plain yogurt
1/2 cup tahini
2 tablespoons finely minced fresh parsley
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
Dash hot sauce

Combine all ingredients, adjust seasonings to taste.

 

 

 

Orange and Thyme Grilled Shrimp

 Well, it's March and we will have a 70^o day here and there.  Time to dust off the grill.

Here's a nice grilled shrimp recipe Alyssa made last year for my birthday.

 

 

Look at the cute frog statue looking the other way.  Thank you Gab for the adorable birthday gift. 

I love it.

 

Orange and Thyme Grilled Shrimp
Compliments of JennaDish

from Martha Stewart Everyday Food July 2008

MAKES 4 SERVINGS

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours).

If using 8-inch wooden skewers, soak in water 30 minutes before cooking. (We used metal skewers.) In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.

Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

 

Zucchini Feta Pancetta Frittata

Love the name.  Super tasty.  Serve with grits or taters. 

Pretty Pancetta.

Tip:  I bought a 1 pound hunk of pancetta then took it home and thought, "What am I gonna do with all this."  So I froze it and I've used it twice since.  Freeze the whole hunk - it doesn't freeze solid so you can take it out and cut off a few slices as needed.

 

Zucchini Feta Pancetta Frittata
Compliments of JennaDish

MAKES 2 to 3 SERVINGS

1/3 cup diced pancetta
1 average sized zucchini, peeled and diced
6 eggs
handful of watercress, long stems cut
1/4 cup crumbled feta
salt and freshly ground pepper, to taste

Turn on oven broiler.

In an oven-safe, non-stick skillet, pan fry pancetta over medium to low heat, remove to paper towel-lined plate.  Pan fry diced zucchini until softened, throw in pancetta, watercress, feta, then beaten eggs and cook on Medium Low a few minutes until set on the bottom.

Put skillet in oven about 8 inches below the broiler - not too close.  Let the frittata finish cooking and remove when it starts to brown on the top.

Remove from oven and let set a couple minutes before serving.

Vegan Whole Wheat Chocolate Chip Cookies

Finally found some vegan chocolate chips.  That means only one thing.  Vegan Chocolate Chip Cookies!

 

 

... and heart-shaped chocolate chip cookies ...

 

 

...and big, fat round chocolate chip cookies.

These are cakey cookies, which I love.

 

Whole Wheat Chocolate Chip Cookies
Compliments of JennaDish

from Vegan Cookies Take Over Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

MAKES ABOUT 2 DOZEN COOKIES

1/3 cup sugar
1/3 cup brown sugar
1/2 cup canola oil
1/2 cup almond milk (or nondairy milk of choice)
2 Tablespoons tapioca flour (you can sub arrowroot powder or cornstarch - I used arrowroot)
2 teaspoons pure vanilla extract
2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350^oF.

In a mixing bowl, mix together the sugars and oil for about a minute.  Add the almond milk and tapioca flour and beat vigorously until there are no clumps of tapioca left.  Mix in the vanilla.

Add half the flour, the baking soda, and salt and mix well.  Mix in the remaining flour.  Fold in the chocolate chips.

Drop dough by rounded tablespoons onto baking sheets lined with parchment paper, or lightly greased.  Space the cookies about 2 inches apart and flatten them down a bit with your fingers.

Bake 10 minutes for soft, chewy cookies, 12 minutes for crispier ones.  When they're done baking, let th cookies rest on the sheets for about 5 minutes before transferring them to wire racks to finish cooling.