A Jeanne in the Kitchen

A little bit of the gold still left.

Another fall shot before we loose our leaves and loose our season. You can see the leaves are thinning out and the trees are not nearly as full as they once were. They colors are all a bit muted too, and not as vibrant as they were earlier. And if you look closely, you can see snow on he mountain tops, in the far distance. The seasons are once again changing, and soon we will have snow.

I make quiche quite often, and I have shared them with you many times. I love quiche. The basic ingredients are eggs and a little bit of cheese. The rest is up to you. I like to make a “mile-high” quiche, using 8 eggs. It comes out so light and fluffy. I also like a crust for my quiche. Many people prefer it without a crust. I like meat in my quiches, many people like it with just vegetables. Use your imagination and add what you like. There is no right or wrong way to make a quiche. As with most things, the most important ingredient is LOVE.

The other day, some friends and I were chatting about quiche, and ironically I was planning on making one the next day too. My friend Stacie said she would love to see what I put in mine. So, Stacie, this one is for you. Enjoy. 🙂

I like my quiches nice and fluffy and that means a lot of eggs. I also bake them in a springform cake pan so they can rise to their peaks. My dough is my basic dough that I use for just about everything.

Jeanne’s Basic Dough

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

Combine the flour, butter and salt in the food processor and pulse for just a few seconds, or until it all resembles a fine sand. Then add the egg and the cream and mix together until it all forms into a ball. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes before rolling out to use.

This time I added some lemon pepper to the dough as well, for a little extra flavor. Then I added the ham, asparagus and red peppers and a shallot, diced fine as well.

Once the dough (if using one) was placed firmly in the pan, I added a layer of mozzarella cheese. You can use most cheeses, like Jack, cheddar, Swiss, mozzarella, or something similar. Then I added the ham and the vegetables and shallots. I usually prefer to just scatter them around randomly, giving it a more rustic personality, but you can arrange them nice and neat too if you prefer. I cooked the asparagus first for about 5-7 minutes, then cut them into pieces about 1 inch in size. I diced the red pepper this time. For quiches, I tend to dice things and randomly scatter them, but when making a tart, I usually place everything neatly for a better presentation.

After the “filling” is in place, it is time for the eggs. I whisked together 8 eggs, about 1/2 cup of heavy whipping cream, a dash of salt and pepper and a pinch of both nutmeg and cayenne pepper. I prefer to use black pepper, but often times with eggs, people use white pepper. White pepper is a bit more subtle than black pepper. But when am I ever subtle???? 🙂 If you do not like your quiche this fluffy, use less eggs and you can put it all in a shallow baking dish, like a tart pan or a quiche dish.

Once it was all set, I baked it uncovered at 375* F or about 190* C for about 1 1/4- 1 1/2 hours. You want to make sure the center is cooked completely, and you can tell that by the touch. Lightly place your hand on the center. If it is firm, your quiche is done. If it still wiggles a bit, it needs to cook a bit longer. If the crust is browning to quickly, just cover it with aluminum foil until the quiche is done.

Let it cool for about 5-10 minutes before cutting, then serve it up with your favorite side dishes. I served it alongside a small salad and some roasted potatoes, with a glass or two of a rich, creamy chardonnay. C’est manifique!

Enjoy your days and make the most of them all. Stay safe and stay well Everyone. ‘Til next time.

Typically I like to eat salads more in the spring and in the summer, when the temperature is warmer rather than in the cooler months of fall and winter. Salad and cold weather just are usually not a good match for me. However, as with anything, there are always exceptions. There are plenty of good salads to enjoy during the fall and winter months too.

I have made a similar version of this salad before, and it never ceases to wow. Salad with Roasted Butternut Squash and Pomegranate Dressing It is warm and inviting salad, perfect for cooler temperatures and the fall weather. This time I made the salad as a meal rather than a side dish, so I added some turkey and some toasted pecans.

I used a white pumpkin instead of either an orange pumpkin or acorn squash this time. A white pumpkin is just that, white and not orange, with a more subtle flavor than its orange cousin. It is still tasty and still healthy though. It just gives you a chance to shake things up a bit and add a bit more variety.

After peeling the pumpkin and removing the seeds, I cut into thin strips, then coated it with salt, pepper, garam masala and olive oil. I roasted it at 400*F or 200*C for about 20-25 minutes, or until it was tender.

When it was done, I added it to the the salad, topped it with the turkey and pomegranate seeds, then topped it all with the pomegranate vinaigrette. YUM!

Larry is more of a cheese eater than I am, so his salad was topped with some goat cheese as well. Not only is this a pretty and colorful salad, but it is so good and so tasty too. This is a good, healthy way to help fight off the fall and winter blues.

Stay safe and stay well Everyone. ‘Til next time.

Yet another beautiful tree of fire.

Back in my younger years, when I lived in the San Francisco Bay area and money was tight, I would take the bus into work everyday and then walk from the bus station to work, about 1-1 1/2 miles each way. I had to pass by Beaudoin’s Bakery everyday, and I would stop in to get a mini sourdough baguette that was breakfast and then some. I had it timed perfectly so that as soon as I walked into to work, I was just finishing my last bite. If I could only eat one thing for the rest of my life, I could easily say it would be bread. I love bread, of all kinds. Bread is after all, the food of life, and has been since the beginning of time.

Not only do I love to eat bread, but I love to bake breads too, and once again, breads of all kinds. I was making a salad for dinner and I needed a good fall bread to go with my fall salad. Hence my garlic Parmigiano puffs or rolls. They paired perfectly with the salad, plus they were easy to make and delicious; two of my favorite things. 🙂

Garlic Parmigiano Puffs

3 rolls of 11-oz pre-made French bread dough

3 TBSP butter

3 TBSP olive oil

2 TBSP garlic

2 tsp dried oregano

shredded Parmigiano cheese

parsley

Preheat the oven to 350* F or 180*C

Combine the butter, olive oil, garlic and oregano in a microwave safe dish and melt the butter completely.

Cut the dough into enough small dough balls for 3 balls per roll. Roll the dough into balls, then completely coat them in the butter mixture. Place them in a muffin pan.

Once the dough is placed in the muffin pan, sprinkle the Parmigiano cheese on top of each roll, and then add the parsley.

Bake for about 20-25 minutes or until the rolls are golden brown. Serve immediately. These are best when served hot. You can do the same thing with cheddar cheese or another cheese of your choice to change things around a bit too.

Stay safe and stay well Everyone. ‘Til next time.

One lone golden leaf. It is perfect in all ways and is perfect for the season.

Enjoy them while you can. Most of the trees have lost their beautifully colored leaves. The fall season is coming to an end.

I have been cooking with Noah every Friday since the beginning of October. He is so much fun to work with. He is excited about cooking and is willing to try just about anything. He said he likes to eat healthy items for the most part, and it was a warm fall day, so we made a couple of Chef salads, The Chef’s Salad minus the cheese. Noah is like me, and is not a big cheese eater. The cheese wasn’t missed at all, and he loaded the salads with bacon, turkey and ham.

We also made some little “turtle snacks” as well, with square pretzels, Rolo candies and pecans. Snacks for My Swimmers Those were a big hit. He really loved those.

Make the most of all of your days. Stay safe and stay well Everyone. ‘Til next time.

Yes I have been cooking. I am always in the kitchen. But I have been making things that you have already seen, like another big pot of green chili Green Chili Day, Video #22 – Green Chili, and my caramels. Video #18 – Making Caramels with Priscilla, so nothing new to share.

So instead of focusing on my cooking right now, I am sharing some more fabulous fall colors. I hope you don’t mind to much. I only have a few more left and then it will be on to something new. 🙂