Tag Archives: shallots

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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DarkWing Duck

24 Mar

I spent some time over spring break in West Side Market up in Cleveland where I got my hot little hands on quail eggs and duck breasts.  These two ingredients were key to a recipe I’d been concocting in my dreams and of which I was terrified.  Sadly pomegranates are not in season and so couldn’t be the color, crunch and sweetness to this dish – which I believe was part of its downfall.  Not that the dish wasn’t yummy, it just wasn’t there yet and needs some tweaking.  Also there is nothing in this world cuter than a little quail egg or even a dozen.

It’s very simple: place duck breast skin down in a skillet after scoring the skin and let the fats of the bird cook it to perfection while you prepare some stock (either duck or chicken), throw in leeks and shallots in the pan with the duck, serve over pappardelle with fried quail egg on top.  I cut the shallots length wise and peeled away the little cups of shallot to create a nest for the quail yolk which formed the center of a flower of sliced duck breast over the pasta, then poured the stock over top.  Next time I’d love to use rag cut noodles.  It’s more a winter than spring dish and is very comforting but could use some more work.  I consoled myself by pairing it with Southern Tier’s Gemini whose sweet hoppy notes complimented the rich game nature of the duck and its buddies.

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.

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