January 29th, 2008
I am doing this: http://eastcoastgrill.net/main/hellnigh
I simulataneously fear it and am looking forward to it.
there will be pics!
![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small}
I simulataneously fear it and am looking forward to it.
there will be pics!
- Mood:
scared
I love butternut squash. I love it in curries, stews, soups, risottos, pasta... you get the idea.
This is my favourite soup at the moment - perfect for these horrible, cold January evenings.
( Recipe under the cut )
Also posted in my food blog.
This is my favourite soup at the moment - perfect for these horrible, cold January evenings.
( Recipe under the cut )
Also posted in my food blog.
ok, I am entering a chili cookoff Sunday sooo....
first, any tips or secret ingrdients would be appreciated. we'll be cooking outside on a coleman stove.
and
I had this idea to make cornbread cups to serve it to the judges in. I figured out how, thanks to my momma- I will mold the dough on the bottom of muffin tins. brilliant mom!
but, I am not a cornbread person, so I need some help. Is the dough/batter usually stiff enough to do this? any recipes you can suggest? i was thinking one with cheddar cheese in it.
thanks pornistas!
first, any tips or secret ingrdients would be appreciated. we'll be cooking outside on a coleman stove.
and
I had this idea to make cornbread cups to serve it to the judges in. I figured out how, thanks to my momma- I will mold the dough on the bottom of muffin tins. brilliant mom!
but, I am not a cornbread person, so I need some help. Is the dough/batter usually stiff enough to do this? any recipes you can suggest? i was thinking one with cheddar cheese in it.
thanks pornistas!
These are a great make-ahead party food; it goes together fast, you can freeze them and then bake them up on-site, they're popular, and people will think you worked harder than you did. The secret? Using a good brand of puff pastry from the frozen case. The original recipe specifies Pepperidge Farm, which is widely available; if you're near a Trader Joe's, their "Artisan puff pastry" works as well.
You can keep a couple of varieties around your freezer for impromptu gatherings. It's "a party in your pantry". Just be sure to bake them in the same mini-muffin pans you made them in or they will lose their shape.
Text link to original recipe here. I have not tried the original cheddar-bacon-leek but have had great results with asparagus-goat cheese and spinach-feta. (I would have made cheddar-corn-red bell-chile as well for a lunch I just did but ran out of steam.)
PUFF PASTRY MINI-QUICHES Makes 48 mini-quiches
Fine Cooking November 2006
Equipment:
Mini-muffin pans
Pastry cloth - very useful
3" round cookie or biscuit cutter
Crust:
1 package (2 sheets) frozen puff pastry, thawed (keep in fridge until ready to use)
Filling:
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half (or mix of cream and milk)
About 1 cup grated or finely crumbled cheese (see note 1)
1 to 2 cups finely chopped and cooked vegetables and/or bacon (see note 2)
Salt, pepper, spices
Cook any meat or vegetables that need to be cooked and cool them.
Beat the eggs and yolks together. Mix in the spices, and the half-and-half. Fold in the cheese and the meat and/or vegetables.
Spray the mini-muffin pans well with either oil or flour-and-oil ("baker's") spray.
Roll one of the puff pastry sheets out on a lightly floured surface (a pastry cloth is helpful here). You will want to get 24 approximately 3" circles out of it so you should use your biscuit/cookie cutter to see if you have rolled it out enough.
Fold the pastry circles into the muffin cups. Fill with 1 tablespoon of the filling. You can fill all the way up to the top.
Repeat with the other sheet of puff pastry.
You can at this point either freeze the tins or bake them up in a 400 F oven.
After about 2 hours in the freezer, you can remove the quichelets carefully from the tins and store in a ziploc or other baggie until you are ready to use them.
Baking time: unfrozen: About 20 minutes
From frozen: 25-30 minutes (do not thaw first)
until they are puffed and golden brown. Serve warm.
I find that I often have filling left, so I put it in a greased custard cup and put some of the puff pastry scraps over it, and bake. Cook's treat.
Sorry, no pix ... last time I made them, they disappeared pretty instantly!
----------------------------------------
1) One of those containers of "crumbled feta" would be just about right
2) Cooked pieces should really be no bigger than a large kernel of corn. Original recipe had 3 c. leeks and 3/4 lb bacon before cooking. I have used a small package of frozen spinach - thawed and "wrung out" - and 1 lb raw asparagus, trimmed, roasted, then cut into small pieces.
You can keep a couple of varieties around your freezer for impromptu gatherings. It's "a party in your pantry". Just be sure to bake them in the same mini-muffin pans you made them in or they will lose their shape.
Text link to original recipe here. I have not tried the original cheddar-bacon-leek but have had great results with asparagus-goat cheese and spinach-feta. (I would have made cheddar-corn-red bell-chile as well for a lunch I just did but ran out of steam.)
PUFF PASTRY MINI-QUICHES Makes 48 mini-quiches
Fine Cooking November 2006
Equipment:
Mini-muffin pans
Pastry cloth - very useful
3" round cookie or biscuit cutter
Crust:
1 package (2 sheets) frozen puff pastry, thawed (keep in fridge until ready to use)
Filling:
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half (or mix of cream and milk)
About 1 cup grated or finely crumbled cheese (see note 1)
1 to 2 cups finely chopped and cooked vegetables and/or bacon (see note 2)
Salt, pepper, spices
Cook any meat or vegetables that need to be cooked and cool them.
Beat the eggs and yolks together. Mix in the spices, and the half-and-half. Fold in the cheese and the meat and/or vegetables.
Spray the mini-muffin pans well with either oil or flour-and-oil ("baker's") spray.
Roll one of the puff pastry sheets out on a lightly floured surface (a pastry cloth is helpful here). You will want to get 24 approximately 3" circles out of it so you should use your biscuit/cookie cutter to see if you have rolled it out enough.
Fold the pastry circles into the muffin cups. Fill with 1 tablespoon of the filling. You can fill all the way up to the top.
Repeat with the other sheet of puff pastry.
You can at this point either freeze the tins or bake them up in a 400 F oven.
After about 2 hours in the freezer, you can remove the quichelets carefully from the tins and store in a ziploc or other baggie until you are ready to use them.
Baking time: unfrozen: About 20 minutes
From frozen: 25-30 minutes (do not thaw first)
until they are puffed and golden brown. Serve warm.
I find that I often have filling left, so I put it in a greased custard cup and put some of the puff pastry scraps over it, and bake. Cook's treat.
Sorry, no pix ... last time I made them, they disappeared pretty instantly!
----------------------------------------
1) One of those containers of "crumbled feta" would be just about right
2) Cooked pieces should really be no bigger than a large kernel of corn. Original recipe had 3 c. leeks and 3/4 lb bacon before cooking. I have used a small package of frozen spinach - thawed and "wrung out" - and 1 lb raw asparagus, trimmed, roasted, then cut into small pieces.
- Mood:
content
This weekend, my roommate and I made herbed gnocchi (recipe from the amazing cookbook Vegan with a Vengeance) and garlic spinach. We were very proud of the result.
( Porn! )
( Porn! )
