Category Archives: Main Dishes

Olive Oil Pizza Dough

Posted on by

3

DSC_8167

What food do you associate with weekends? For us, it’s pizza. We have our local favorites, but those versions aren’t always economically friendly. Especially after I spend like a drunken solider on my trips to Target. It’s kind of a budget buster.

Robert and I have been on a quest to make the ultimate homemade pizza for a few years now. We have a pizza stone, a pizza peel, and we use our homemade pizza sauce. What we’ve been missing is the right dough. I’ve tried a variety of recipes, but they’ve always fallen a little flat. Finally, we stumbled across this recipe and we are thrilled with our results.

The other important part of making a great homemade pizza is the temperature of the oven. The best temperature, in our experience, is 500 degrees. This allows the dough to bake quickly and get a nice chewy crust. I was a little weary of how our oven would do at such a high temperature, but it does just fine (and our house is not a pile of ashes).

Now that we’ve found our favorite dough, our biggest problem is resisting the urge to make pizza every night. Oy vey.

Have a great weekend, everyone!

Olive Oil Pizza Dough

Printable Version

Yield: About 4 large pizzas worth of dough

Ingredients

  • 2 3/4 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast (2 packets)
  • 1 1/2 tablespoons Kosher salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6 1/2 cups unbleached all-purpose flour

Directions

1. Mix the yeast, salt, sugar, and olive oil with the water in a large bowl or lidded (not airtight) plastic container.

2. Add in the flour without kneading. Stir with a large wooden spoon to incorporate the flour into the wet ingredients. Do not over stir!

3. Cover (not airtight) and allow the dough to rise for approximately 2 hours and up to 5 hours.

4. The dough can be used immediately or refrigerated for up to 2 weeks.

5. When you are ready to make the pizza, preheat the oven (and pizza stone if you have one) to 500 degrees. If the dough was in the refrigerator, it needs to rest until it reaches room temperature so the dough can be stretched easily. To do this, take a grapefruit-sized hunk of dough and gently cover it with flour. Place the hunk on parchment paper and  let it rest for at least 20 minutes.

DSC_8152

6. After the dough has rested, carefully stretch the dough out using both hands. If you’re feeling frisky, you can toss the dough in the air. Allow the dough to be a little thicker around the edge if you would like a more defined crust. Keep the dough on the parchment paper. Next, top the pizza with sauce and your desired toppings.

DSC_8155

DSC_8160

DSC_8164

7. Using a pizza peel or a cookie sheet, place the pizza (still on the parchment paper) directly on the pizza stone. Bake for 12-14 minutes or until cheese is toasted brown. Remove the pizza from the oven and enjoy!

DSC_8168

Source: Artisan Bread in Five Minutes a Day

Cream of Mushroom Soup

Posted on by

3

DSC_8085

I’m back! After the whirlwind that was the holidays, I sort of put food on the back burner (pun intended). We’ve had a lot of fun things going on after we rang in the New Year and most recently spent a skiing weekend in Maryland with friends. Unfortunately, Robert got sick with the flu and we had to cut the trip short (insert PSA for flu shots here). The poor guy is currently parked on the couch and on the mend. To help make things a little better for him, I decided to make a cream of mushroom soup. A lot of the recipes I found called for a variety of mushrooms, but I felt like keeping things basic and went with only the crimini. The extra addition of sage and thyme give the soup a delicious depth and it’s a perfect meal for a cold, snowy day.

I’ve experimented with making my own versions of cream soups and what I have learned is that, if you are using an immersion blender to puree the soup, always do so before adding in the cream/milk part. Otherwise you’ll end up with a frothy liquid that resembles a bad latte; unless you like mushroom lattes, in which case- blend away.

Happy Monday, everyone!

DSC_8090

I also included a few snapshots from our skiing weekend before the plague hit.

314187_10101213389025584_164026849_n

20130121-191645.jpg

20130121-191850.jpg

20130121-191804.jpg

20130121-191704.jpg

20130121-191832.jpg

Cream of Mushroom Soup

Printable version

Yield: 4-6 servings

Ingredients

  • 1lb crimini mushrooms, chopped
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 quart (4 cups) chicken broth
  • 1/4 cup heavy cream
  • 3/4 cup lowfat milk
  • Olive oil

Directions

1. Heat about 3 tablespoons olive oil in a large pot over medium-high heat. Add in the mushrooms and onions and sauté until softened and the onions are translucent. Add in the garlic and sauté for about a minute longer.

2. Add in the seasonings and stir. Carefully pour in the chicken broth, scraping the bottom of the pot to ensure nothing sticks. Using an immersion blender, puree the soup until smooth. Add in the cream and milk and heat until hot. Serve immediately.

Source: Adapted from Use Real Butter

Food Memory Friday: Mom’s Mac ‘n’ Cheese

Posted on by

3

You know, there are some recipes that only one’s (insert your choice) grandmother, mother, father, aunt can make the best. For me, my Mom’s mac ‘n’ cheese is one of those recipes. There aren’t a lot of bells and whistles with this version of a classic dish. It’s not gourmet in any way- no truffle oil, expensive cheeses, or exotic spices. In fact, I was disappointed when my mom told me she got the recipe from the back of a pasta box when she was first learning to cook as a young mother and wife. I had been imagining this grandiose tale of a secret family recipe that had been passed down through generations, dating back to the American revolution. In my mind, famous generals and First Ladies were involved in the preservation of this treasured jewel. It seemed (and still seems) more special than a tiny blip next to the nutrition facts on the back of box. And, in reality, it is.

My Mom made this mac ‘n’ cheese on several occasions while I was growing up.  I grew so fond of it that I requested she make when it was her turn to host the team dinner for my high school volleyball and basketball teams. My teammates grew to love it as well. It was a constant, a comfort if you will. So much a comfort, that whenever I take a meal to someone nowadays, my Mom’s mac ‘n’ cheese recipe always comes to the forefront of my mind. It’s so much more than just another baked pasta dinner. It’s something I make with love out of respect for the love my Mom put into making it. Even though the recipe doesn’t originate with my great great great grandmother, my Mom made it special because of the memories she created with us. As cheesy (pun intended) as it may sound, taking a bite of this mac ‘n’ cheese evokes such happiness. My mom is a very exceptional and unique woman. She isn’t a typical mother. She isn’t overly sentimental or “touchy/feely,” but my Mom has an uncanny ability to light up a room and make people smile. That’s what I think of when I get to sit down and enjoy her simple macaroni ‘n’ cheese- the fun, the jokes, and the belly-aching laughter. I hope I can be the same example for my future kids.

I love you, Mom.

Mom’s Macaroni ‘n’ Cheese

Yield: 8 servings

Ingredients

  • 1 12oz box elbow macaroni, cooked until al dente
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 tablespoons flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups low fat milk
  • 1 pound American cheese, cubed

Directions

1. Preheat the oven to 350 degrees. Spray a 10 inch round baking dish with oil and set aside.

2. Place a medium saucepan over medium heat. Melt the butter. Add in the flour and whisk until smooth and slightly thickened. Carefully add in the milk, salt and pepper. Allow the milk to heat to a low boil, stirring occasionally. Reduce the heat and add in the cheese. Stir until the cheese melts. Remove from heat and add in the cooked pasta. Stir until combined (mixture will appear soupy).

3. Pour the macaroni ‘n’ cheese into the baking dish and bake for 25-30 minutes, uncovered. Remove from the oven and allow to cool for 5 minutes before serving.

Source: My Mom, originally from Creamette

Pork Chops with Apple Cider Mushroom and Caramelized Onion Sauce

Posted on by

5

I have naturally curly hair. When I was growing up and in school, I was often envious of the girls with the straight blonde hair. I went through several years of trying to beat my frizzy hair into submission, bleaching it a lovely shade of trashy blonde and frying my hair to extra crispy with a flat iron or curling iron. Sometimes, I could disguise myself. But then, the slightest bit of humidity would creep in and those fabricated poker-straight strands would start to retract into a coil. As much as a tried, I just couldn’t hide it.  It took a while for me to accept that fact. And beyond accepting, it took even longer for me to embrace it. As with many things in life, it’s often a slippery slope to try to transform something into that which it was not meant to be.

Just as it’s sometimes tempting to season pork chops with all kinds of sassy spices, it’s usually best to let the true flavors of the meat shine through. A little salt. A little pepper. An apple cider mushroom and onion sauce (think of it as a pretty bow-adorned headband for your hair pork chops). That’s all you need for a beautiful and tasty dish.

Pork Chops with Apple Cider Mushroom and Caramelized Onion Sauce

Yield: 4 servings

Ingredients

  • 4 pork loin chops, bone-in and fat trimmed
  • 1-2 tablespoon butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 10 ounces fresh cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 cup apple cider
Directions
1.Thirty minutes before you’re ready to make the pork chops, remove from packaging and place on a plate. Sprinkle liberally with salt and pepper on both sides and allow the meat to rest.
 
2. In a large saucepan, heat the butter over medium heat. When the butter is melted and hot, add the pork chops and cook for 6-7 minutes before turning and cooking an additional 6-7 minutes on the other side, or until a meat thermometer registers 145 degrees in the center (don’t overcook!). Remove from heat, place the pork chops on a clean plate, and cover with tin foil to allow the meat to rest (the meat will continue to cook as it rests).
 
3. Meanwhile, add the chopped onions and shallots to the same saucepan the pork was cooked in. Saute until tender and brown, about 5 minutes. Add in the minced garlic and cook an additional 1-2 minutes longer. Carefully pour in the apple cider and stir into the onion/garlic mixture, scraping up the bits from the bottom of the pan as you do. Stir in the mustard and then the mushrooms. Cook an additional 5 minutes longer, or until the mushrooms are cooked. Spoon the sauce over each pork chop and serve immediately. 
 
Source: Adapted from Skinnytaste, originally  from Food & Wine

Corn and Crab Chowder

Posted on by

8

I’ve been on a bit of a blogging summer break. I could go on and on about how it has been a jam-packed summer for us, but I know it’s the same for everyone. Life is busy. That’s just the way that it is. I keep thinking it will calm down soon; but I think my friend Jess summed it up when she told me, “you know, you’re not going to get any less busy, right?”

Sometimes, I catch myself thinking, “I will do x, y, and z as soon as I have more time.” The truth is that I can’t keep putting things off until then, because it will never come. This is how life is and I will never do the things I want unless I make them more of a priority. This is living, my friends.

This crab and corn chowder is a wonderful summer meal, especially with Ohio sweet corn being positively scrumptious right now. Despite the seemingly long list of ingredients in this, it really comes together quickly and it’s a great alternative to the more traditional corn chowder we enjoyed last year.

Go get yourself some corn, and whip this up for a tasty weeknight meal. Happy Monday, everyone!

Corn and Crab Chowder

Yield: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • 3 garlic cloves, minced
  • 1 serrano pepper, minced
  • 4 ears raw corn, kernels removed and cobs reserved
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 cups low sodium chicken broth
  • 1 cup low-fat milk
  • 1 cup water
  • 1/2 bunch fresh cilantro, roughly chopped
  • 1 pound lump crabmeat, picked over to remove shell pieces
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

1. Heat oil in a large soup pot over medium heat. Add in the onion, garlic, Serrano pepper, and corn kernels. Stir to combine and allow to cook for 2-3 minutes, or until the onions are translucent.

2. Add in cumin, chili powder, cayenne, and paprika and stir to coat the vegetables evenly. Mix in the chicken broth, milk, and water.

3. Add in the corn cobs and cook over medium heat for 12-15 minutes.

4. Remove the corn cobs and transfer 2 cups of the soup mixture into a blender (with a tightly-secured lid) and blend until smooth. Add the puree back into the pot and stir to combine.

5. Reduce the heat to low and add in the cilantro, crab meat, lime juice, and salt and pepper. Cook for an additional 5 minutes, stirring occasionally.

6. Remove from heat and serve hot.
Source: Adapted from The Fresh 20

Spice-rubbed Grilled Pork Chops

Posted on by

1

I love summer. I love the feel of my bare feet on the freshly cut grass. I love the sound of our neighbor kids, out of school for the summer, laughing and riding their bikes around the neighborhood. I love seeing the lightning bugs shine after the sun goes down. And I love using the grill for as many meals as possible.

For the past few weeks our friends, Jess and Greg, have been living in our basement as they await gaining possession of their new house. We and our roomies (as we have affectionately deemed them) have developed a cooking routine in which each couple cooks two meals a week. It has worked out really well so far and I love coming home to dinner already in progress or on the table.

Jess made this particular grilled pork recipe last week and it was delicious. The rub is very simple and packs just the right amount of spice. She served it will grilled zucchini and squash and it was a perfect fast and easy summer meal.

Spice-rubbed Grilled Pork Chops

Ingredients

  • 1 tablespoon ground coriander
  • 1 tablespoon light-brown sugar
  • 1 1/2 teaspoons ground cumin
  • Salt and pepper
  • 4 bone-in pork loin chops
  • 1 tablespoon oil, plus more for grilling

Directions

1. Place coriander, brown sugar, cumin, salt and pepper in a large resealable plastic bag. Add in the oil and the pork chops and shake to coat evenly. Place in the fridge for 8 hours or overnight.

2. Warm up a gas grill to medium-high heat. Lightly oil the grill once it is hot. Add the pork chops and cover. Grill for about 5 minutes on each side, or until the center is 145 degrees.

3. Remove from the grill and place in a bowl. Cover with foil and allow to rest for 10 minutes before eating.

Source: Everyday Food

Whole Wheat Pasta with Ricotta Vegetable Sauce

Posted on by

2

Do you ever go to the grocery store and buy lots and lots of produce, thinking of all the grandiose plans you have in store for it only to find that once crisp cucumber lying limp in the bottom of the crisper a week later? I do that. More than I care to admit and I always tell myself that I will get better.

On the drive home the night that I made this, I was really trying to talk myself into just stopping to pick something up for dinner. Unfortunately, I knew there was a heap of vegetables in my fridge just about to turn a little too ripe. It really made no sense economically not to try to find a way to use it up. Especially since I just recently lost temporary control of my will to not spend money at Target (or Tar-jhey as we like to say when we’re feeling fancy).

The end result was this pasta dish. Throwing whatever you can find in your fridge into pasta usually seems to work and it’s a really versatile and simple way to use up ingredients. I was pleasantly surprised with how it turned out. The ricotta added a slight richness to the dish and the fresh lemon juice and basil added great freshness. Basil just epitomizes summertime and it is making me look oh so forward to using it all the time in the coming months.

Robert was a little insecure when he saw this was a vegetarian dish, so I made sure to throw the remaining leftover porkchop on the side for him to calm his nerves. He’s a trooper. :)

Whole Wheat Pasta with Ricotta Vegetable Sauce

  • 1 12 oz box whole wheat pasta (I used penne)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 cup cherry tomatoes, rinsed and dried
  • 3 shallots, diced
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup ricotta cheese
  • 1/4 cup reserved pasta water
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoons fresh basil, chopped (plus more for garnish if desired)
  • Parmesan cheese, shredded

Directions

1. Place about one quart of water and about a 1/2 teaspoon of salt into a medium-sized pot. Bring to a boil. Add the pasta and cook until al dente (still slightly firm, but not hard). Reserve 1/4 cup of the pasta water. Drain the rest of the water. Set the pasta aside.

2. Heat the olive oil and butter in a large saucepan over medium-high heat. Add in the peppers, shallots, and tomatoes. Saute until tender. Add in the minced garlic and cook just until lightly brown. Season with salt, pepper, and pepper flakes. Stir to coat the vegetables evenly. Remove from heat.

3. To the vegetables, add the ricotta, pasta water, and lemon juice. Carefully stir or whisk until smooth. Carefully add in the cooked pasta and toss until all pasta is coated. Stir in fresh chopped basil. Sprinkle with parmesan cheese, if desired.

Source: Lolly’s Sweet & Savory Treats

Thai Chicken Lettuce Wraps

Posted on by

3

My Aunt Khaki first introduced me to the concept of a lettuce wrap a few years ago, even before Robert and I were married. She was visiting my family in Ohio and I think she viewed it as her personal mission to expose us rural Ohio folk to more than just down home cooking. I remember being intrigued with the idea of essentially a lettuce taco, but it wasn’t until a few years later that I really learned to love and crave Thai lettuce wraps.

The version I made was pretty basic. I found a recipe for sesame bean sprouts, coconut curry noodles, and I used a Thai chicken and peanut sauce recipe from the beloved Ellie Krieger.

These wraps are a great to eat by yourself or with a group of friends with a big platter in the middle of the table. It’s a great spring and summer meal.

Also, as a side note-  a lot of Thai recipes call for Fish sauce, but I have a really bad aversion to the stuff from a past experience (I’ll spare the lovely details). As a result, I don’t use it when I cook, so this recipe may upset the Thai purists. Maybe someday…

Thai Lettuce Wraps

Yield: 4 servings

Ingredients

  • 6-8 butter leaves for the wraps

For the chicken

  • 1/2 cup chicken broth
  • 1/2 cup unsweetened coconut milk
  • 3 tablespoons low-sodium soy sauce
  • 1 shallot, sliced thin
  • 1garlic clove, minced
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lime zest
  • 1 tablespoon minced fresh ginger
  • 1 pound skinless, boneless chicken breasts pounded slightly and cut into 1-inch strips

For the bean sprouts

  • 1½ cups bean sprouts
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp roasted sesame seeds

For the noodles

  • 12 oz fresh egg noodles
  • 1 tbsp minced garlic cloves
  • 1 tbsp red curry paste
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 tbsp curry powder
  • 1 pinch turmeric powder
  • 1 tbsp soy sauce
  • 1 tbsp lime juice

For the spicy peanut dipping sauce

  • 1/2 cup peanut butter
  • 1/4 cup chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped

Directions

For the chicken

Whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade. Soak bamboo skewers in water for 20 minutes.

Preheat a gas grill over a medium-high flame. While the grill is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks. Remove from grill and allow to rest 10 minutes.

For the bean sprouts

Heat the sesame oil in a saucepan, Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender Chill in the refrigerator until ready to serve.

For the noodles

Place the noodles in hot water. Let the noodles cook until tender or according to the directions on the package. Drain and keep warm.

In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for approximately 2 minutes. Stir in the noodles and place in a bowl.

For the spicy peanut sauce

Place all ingredients in blender and blend until smooth.

For the wraps

Assemble all of the portions on a platter. Place the chicken, noodles, bean sprouts, and peanut sauce in a piece of lettuce. Fold like a taco and enjoy.

Source: Chicken and peanut sauce- Ellie Krieger; Noodles and bean sprouts- Chef Pablo’s Restaurant Recipes


Spring Green Quinoa Risotto

Posted on by

3

It may not technically be spring in Ohio yet, but the clocks have sprung forward and the sun is shining. Daffodils and tulips are starting to break through the earth, tons of birds have been visiting our bird feeder, and asparagus is starting to get positively scrumptious.

I first made Ina Garten’s Spring Green risotto last April and I was in love. With asparagus, leeks, and lemon, this dish has a wonderful freshness. Typically risotto is made with arborio rice, but I didn’t have it on hand this time around so I decided to substitute quinoa. Quinoa is a protein-packed grain and I happy to find that the result was surprisingly delicious.

Risotto takes a little bit of attention and time, as you have to gradually add in a little chicken broth at a time until it is all absorbed, but the end result is worth it. Plus, I always love the satisfaction of the care and love that goes into this type of dish.

Welcome back, spring! I’m glad to see your shining face again. It will probably be snowing tomorrow…

Spring Green Quinoa Risotto

Yield: 6 servings

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons unsalted butter
  • 3 cups chopped and rinsed leeks, white and light green parts (2 leeks)
  • 1 1/2 cups quinoa
  • 2/3 cup dry white wine (I used Chardonnay)
  • 4 to 5 cups simmering chicken (or vegetable) broth
  • 1 pound thin asparagus
  • 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
  • 1 tablespoon freshly grated lemon zest
  • Salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup mascarpone cheese, preferably Italian
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives, plus extra for serving

Directions

1. In a medium saucepan, heat the olive oil and butter over medium heat. Add the leeks and and cook  until tender, about 5-7 minutes. Add the quinoa and stir for a minute to coat with the vegetables, oil, and butter. Pour in the the white wine and simmer over low heat,  whisking until most of the wine has been absorbed. Add the chicken broth, about 1/2 cup at a time, stirring frequently and waiting for the broth to be absorbed before adding more. This will take about 30 minutes.

2. While that is cooking, cut the asparagus in 1 1/2-inch lengths and throw away the tough ends. Place in boiling salted water for 4 to 5 minutes, until barely tender. Drain and submerge in ice water to stop the cooking process.

3. When the risotto has been cooking for about 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Keep cooking and adding the broth, stirring frequently, until the quinoa is cooked.

4. In a small bowl, mix together the lemon juice and mascarpone together. When the risotto is done, turn off the heat and stir in the lemon mascarpone mixture and Parmesan cheese and chives. Set aside, off the heat, for a few minutes,  and garnish with chives and additional Parmesan cheese. Enjoy!

Source: Ina Garten

Asparagus, Leek, and Swiss Quiche

Posted on by

10

I love Gruyere cheese, but I don’t like the price tag that comes with it. Sometimes, I will break down and buy it; but I most often just substitute sharp Swiss cheese in its place, which ends up working just fine since Gruyere is in the Swiss cheese family. Happy day.

I made this quiche for our Sunday brunch over the weekend. I was testing it out for a possible menu item for my friend, Chelsea’s, bridal shower in May. Asparagus is so delicious in the spring and I thought it would fit well into her brunch-themed shower.

The flavors were quite tasty, but the crust came out a little underbaked. I will definitely be making this dish again, but I may pre-bake the crust for a few minutes and then add the filling to ensure a perfectly crispy crust. Most importantly, the bride-to-be gave her seal of approval.

Happy Wednesday, everyone!

Asparagus, Leek, and Swiss Quiche

Ingredients

For the filling:

  • 1 tablespoon butter
  • 1 leek (white and light green parts only), halved and thinly sliced, rinsed well
  • Coarse salt and ground pepper
  • 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced into 2 inch pieces
  • 4 large eggs
  • 1 1/4 cups half-and-half
  • Ground nutmeg
  • 1 cup shredded Swiss cheese (4 ounces)

For the pie crust:

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed

Directions

1. Make the pie crust: whisk together the flour, salt, and sugar in a bowl of an electric mixer with the paddle attachment. Add in the butter and mix on medium-low speed until the mixture resembles the size of peas. With the mixer still on low, gradually add in the ice water until the dough just starts to come together.

2. Dump the dough onto a lightly-floured surface. Form it into a 3/4 inch disc ball of dough. Wrap in plastic wrap and refrigerate for at least an hour.

3. After the dough has chilled, place the disc on a lightly-floured surface and use a rolling pin to roll the dough into a 14 inch circle, about 1/8 inch thick. Carefully drape over a 9 inch pie plate. Pat the dough down and crimp the edges. Refrigerate for at least 30 minutes.

4. Make the filling: Preheat oven to 350 degrees. Remove the pie crust from the oven. In a large saucepan, melt the butter over medium heat. Add leek and asparagus; season with salt and pepper. Cook until asparagus is crisp-tender, about 6 to 8 minutes. Allow to cool slightly.

5. Whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg in a large bowl. Sprinkle with swiss cheese and top with asparagus mixture. Pour egg mixture on top of the cheese/vegetables.

6. Bake until center of quiche is just set, 50 to 60 minutes, rotating the quich halfway through. Allow to set 15 minutes before serving.

Source: Martha Stewart