Sweet and Savory Chard Quiche

Greek yogurt makes for extra-creamy filling, and a springform pan is the secret to a seriously deep crust.

Makes: 10 servings

Prep: 40 mins

Bake: 1 hr 20 mins to 1 hr 30 mins 325°F

Ingredients

1 recipe Deep-Dish Pastry Shell

2 tablespoons extra-virgin olive oil

8 cups torn red Swiss chard (10 ounces)

1 medium red onion, chopped (1 cup)

3 cloves garlic, minced

1/4 cup finely chopped golden raisins

3 tablespoons pine nuts, toasted

2 teaspoons balsamic vinegar

6 eggs

2 cups plain fat-free Greek yogurt

1 cup milk

½ teaspoon salt

¼ teaspoon ground white pepper

1/8 teaspoon ground nutmeg

4 ounces provolone cheese, shredded (1 cup)

Fresh herbs (optional)

Directions

Prepare Deep-Dish Pastry Shell; set aside on baking sheets. Preheat oven to 325 degrees F. Heat oil in a very large skillet over medium-high heat. Add the chard, onion, and garlic. Cook for 4 to 6 minutes or until chard is just wilted. Add the raisins and pine nuts and cook until the raisins are plumped, about 2 minutes. Add the vinegar, tossing to combine. Remove from heat; set aside.

For custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg; cover and blend until frothy.

Place the chard mixture in the prebaked pastry shell. Sprinkle with cheese. Pour custard over. Bake 1 hour 20 minutes to 1 hour 30 minutes until the top is lightly browned and the custard is just set (165 degrees F) but still jiggles slightly in the center. Let stand 30 to 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges. Sprinkle with fresh herbs, if desired.

Grapefruit Biscuits

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda

8 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon sugar, plus more for sprinkling
1 teaspoon finely grated pink grapefruit zest
1 cup fresh pink grapefruit juice
Milk, for brushing

1. Preheat the oven to 425°. Sift the flour, baking powder, salt and baking soda into a large bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
2. In a small bowl, rub 1 tablespoon of the sugar with the grapefruit zest until the sugar is deep pink color. Add the grapefruit juice to the sugar and stir until the sugar is dissolved. Pour the grapefruit juice into the mixture in the large bowl and stir just until the biscuit dough comes together.
3. Scrape the biscuit dough out onto a lightly floured work surface and knead 2 or 3 times until smooth. Roll out the dough to a 1/2-inch-thick square. Cut the dough into 2-inch squares and transfer to a large baking sheet. Lightly brush the tops of the biscuits with milk and sprinkle with sugar. Bake the grapefruit biscuits for 15 minutes, or until they have risen and are browned on the bottom. Let the biscuits cool slightly before serving.

Make Ahead The biscuits can be baked early in the day and stored at room temperature. Reheat in a 350° oven before serving.

Ikarian Taro Root Salad

Ingredients

2 pounds taro root, peeled
salt and freshly ground black pepper
1 medium red onion, halved and sliced and blanched
1 small celery stalk, chopped, blanched
1/2 cup chopped fresh parsley
8 kalamata olives
1/2 cup extra virgin Greek olive oil
1 - 2 tablespoons fresh lemon juice

Scrub the taro under cold running water and peel them with a sharp paring knife, cutting off and discarding the stem ends. Cut the taro into 2-inch / 5-cm cubes.

Place in a pot with cold water. Bring to a boil. Reduce heat and simmer until fork tender, about 15 to 20 minutes. Drain and rinse the taro pieces in a colander.

Add the onion, celery, parsley, olives, olive oil, and lemon juice. Season to taste with salt and pepper.

Toss and serve.

    The salad may be served either warm or at room temperature.

Bret's Tomato Florentine Soup with Barley

1 c. dry barley, soaked overnight
1 med. onion, diced
2 cloves garlic, minced
3 tbsp. olive oil
2 (1 lb.) cans tomatoes
2 (1 lb.) cans tomato sauce
         or 1 c. tomato paste and 2 c. tomato juice
2 tsp. oregano
2 tsp. basil
2 tsp. thyme
3 c. fresh spinach, washed & chopped
3 c. coarsely washed & chopped baby bok choi
1/3 c. sour cream
Salt & pepper to taste

Soak the barley overnight.  If short on time, boil the barley on high for 20 minutes in 3 c. of water.

Cook the barley on medium-low heat until tender (~40 minutes)

While the barley is cooking, saute the onion and garlic in olive oil.  Add tomatoes, tomato sauce, bok choi, spices.  Simmer for 30 minutes.  Add the spinach, and barley.  Simmer another 10 minutes.  Stir in sour cream.

Bret's Chocolate Pudding

Ingredients

 

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder 

1/2 tsp. espresso powder

4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract

1/3 c. sour cream
1/4 teaspoon fine salt
3/4 cup whipping cream

1/2 package of gelatin, dissolved in 2 tbsp of cold water (optional)

Directions

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, espresso powder, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture to temper. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Add the sour cream and thoroughly mix.

 

If you want thicker pudding, use the gelatin.  Put 2 tbsp cold water into a small bowl and sprinkle the gelatin into the water.  Wait 3-4 minutes and let the gelatin 'bloom'.  While waiting, put a small saucepan on the stove with enough water to float the bowl in.  Heat it to near boiling and put the bowl of gelatin in the hot water bath until it dissolves.  Mix into the pudding.

Free Range Fruit Cake

http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe.html

Ingredients

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Heat oven to 325 degrees. 

 

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

Recipe courtesy Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe.html?oc=linkback

Chocolate Ginger Snaps

Ingredients
 
1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 ounces semisweet chocolate chips, chopped or pulsed in food processor
1/4 cup sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle.


Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets.

Bake at 350° for 10-12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.