Tag Archives: heavy whipping cream

If I Should Die Before I Wake

1 Apr

I’d be super pissed because I have just turned 22 and I wouldn’t be able to have my favorite breakfast food — quiche. Also I made this quiche to one of my favorite Biggie songs. First and foremost, my hat goes off to all pastry chefs and anyone skilled in the mysteries of dough. It’s the toughest food obstacle I have strived to overcome and so far, it is just not happening for me. That said, I made a decent quiche dough with the aid of a gratuitous amount of swearing. I started with M. Stewart’s standard recipe for both the quiche tart shell and the insides but added whatever else I wanted. Thankfully, the insides of the quiche were far more impressive than its shell: lots of eggs, heavy whipping cream, milk, flour, shallots, garlic, BACON, leeks and a healthy dose of grueyere cheese. The consistency is something like custard instead of the dense egg cake you usually find in the stores or restaurants. It’s lovely hot out of the oven but call me crazy, I actually prefer my quiche cold the next day. Quiche is often relegated to brunch menus but as a breakfast start to the day it’s pretty perfect — it doesn’t make you want to pass out, a nice protein source and quick (once it’s cooked).

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Posh Shepherd’s Pie

11 Mar

Thought this very simple dish up last night before bed because I was hungry and feeling like a child.  As a kid, and to this day, I like to make a mash-up of the food on my plate — not like a nasty soup but almost alla Violet Beauregard in Willy Wonka and the amazing 3 course dinner gum.  Oh also there was no bread to go along with it and given that the bleu cheese semi-fondue mashed potatoes made me snoozy 10 minutes after ingesting them, a biscuit topping would have been suicide.

So I grilled a strip steak, sliced it like flank steak and layered the pieces with bleu cheese mashed potatoes topped with the steak juices and snow peas.  The mashed potatoes require browning a small shallot and one garlic clove (diced) in a sauté pan with butter and olive oil, then adding some heavy whipping cream and as much bleu cheese as you like.  That becomes the cream that will make the potatoes heavenly.

I felt like it Chili

20 Jan

If there’s one thing I’m head over heals for, it’s chili and cornbread.  I’m a good sharer of food and drink unless it’s taken from me without permission and I’ve been known to get viciously protective of my cornbread and chili.  My last few days at home I found myself overcome by the craving for the aforementioned foods.

Chili:

Can of whole peeled tomatoes

Large bunch of chopped fresh cilantro

Ground beef or “chili meat” as my grocery store labeled it, second time ’round I used bison to AWESOME effect – highly recommended

As much of the following spices as you want = mace, Cajun Seasoning (whatever that is, I just found it in the spice cabinet and seemed like a good idea), cayenne pepper, black pepper

Lemon juice

2 cans of kidney beans and 1 of black beans

3 cloves of garlic and 1 large shallot, maybe one large yellow or red onion

Start it like you start any stew by cooking down the garlic, shallots and onion then browning the meat over it, then layering all the other goodies and let simmer for an hour.  The cilantro should go in at the last moment!  Another golden rule: it’s always the better the next day.

Now for the cornbread.

1 cup flour + 1 cup yellow cornmeal

1/4 cup honey

2 large eggs

1 cup heavy whipping cream (or milk if you prefer)

1/2 tsp. salt

1 tsp. baking powder

1/2 cup melted butter

Combine wet ingredients with dry, preheat oven to 400ºF.  I baked mine in a muffin tin for 15 minutes and they came out beautifully.  A nice slab of Kerry Gold doesn’t hurt them either.  In any case, it’s now my favorite chili and favorite cornbread so I guess take my word for it that these dishes are delicious, because they are.

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