Broccoli and Cheddar Quiche with Mashed Potato Crust

Eggs usually make an appearance at breakfast in our house during the weekend.  It's pretty much the only time of week I have time to make them, so I like to do it up right!  Regular 'ole scrambled eggs will not suffice.  This past weekend, quiche made a special appearance.  It wasn't your regular quiche with a pastry crust.  Instead it was composed of mashed potatoes!  Because really, not everyone wants to whip up a fancy pants pastry crust on Sunday morning. And sometimes it's nice to skip the extra calories and fat associated with a buttery, pastry crust, too.

This quiche is a great way to use up left-over mashed potatoes from supper the night before.  If you don't have any, it doesn't take much time to boil a couple.  While you're boiling your potatoes, you might as well steam your broccoli.   The potatoes brown up and get flaky, just like your typical pastry crust, but healthier. I think I'm probably going to be using potato crusts a bit more often.  The filling is a classic broccoli and cheddar combo that's perfect for a weekend brunch and sure to please!

Broccoli and Cheddar Quiche with Mashed Potato Crust

Crust

1 lb Yukon Gold or baking potatoes (about 2), peeled and cut into 1 inch chunks

1/4 cup milk

1/2 tsp salt

1 tbsp olive oil

Filling

2 cups coarsely chopped, cooked broccoli  *I steamed mine

1 cup grated cheddar cheese

3 eggs

3/4 cup milk

1/2 tsp salt

1/2 tsp pepper

pinch ground nutmeg

2 green onions, chopped

Directions

Cook potatoes in a large pot of boiling water for about 20 minutes, or until tender.  Drain well.  Mash with milk and salt.  Taste and adjust seasonings if necessary.  You should have about 2 cups of mashed potatoes.

Preheat oven to 375 degrees F.  

Brush a deep 9-inch pie plate with half the oil.  Press in mashed potatoes.  Brush with remaining oil.  

Bake crust for 25-35 minutes or until potatoes are lightly browned and crusty. Remove from oven, and reduce oven temperature to 350 degrees F.

Arrange broccoli and then cheese over bottom of crust.

Whisk together eggs, milk, salt, pepper and nutmeg.  Pour over broccoli and cheese.  Sprinkle with green onions.

Bake quiche for 25-35 minutes, or until slightly puffed, browned and just set.  Allow to cool for 10 minutes before serving.

Recipe adapted from Heart Smart 

French Onion Soup Bites

I recently went out with friends to a new restaurant in town called Birmingham's Vodka and Ale House and they had a version of these on their menu.  We ordered them and fell in love immediately and knew it would be a breeze to make at home.
  Admittedly, they are a bit time consuming, but completely worth it.  I'm a huge fan of making comfort food into appetizers, and this is a great example of that.  Most people love French Onion Soup, but it's kind of weird to serve a bowl of soup to friends when they come over to watch the game.  That's where these come into play.  These bites contain the goodness of French Onion soup and cheese, rolled into an easy to serve appetizer.

It's safe to say, these are my newest appetizer obsession.

French Onion Soup Bites

2 medium yellow onions - chopped into medium-thickness slices

1/2 cup butter

1/2 cup dry white wine

1/2 cup beef broth

1/2 tsp salt

1 bay leaf

10-12 egg roll or wonton wrappers *depends on how much you fill them

Gruyere cheese, grated

Oil or shortening for deep frying

Directions

To make the onion soup filling

Melt better in a saucepan over medium-low heat (I used my dutch oven).  Add onions and cook until deep, golden brown, about 30-40 minutes.  *You want to do this over a low heat to ensure the onions do not burn.  

Add wine, beef broth and bay leaf and simmer for about 30 minutes, or until reduced to the point where there is barely any liquid left over.  Transfer the onions to a bowl to completely cool.  You can refrigerate them until ready to use, just be sure to bring to room temperature (or put in microwave for about 20 seconds) so they are easier to work with.   

To make the roll

Work with just a few wrappers at a time.  I used egg roll wrappers because they are bigger than wontons. You will want to reduce the amount of filling if you use a smaller wrapper.   Place about 1 tsp of grated cheese in the middle of the egg roll wrapper.  Top with 1-2 tsp of the onion soup filling. Roll wrapper and deep fry until golden.  *I just use a deep skillet with melted lard so that it covers about half the roll, and flip once its golden brown.  I just hate filling up my deep fryer with oil and I find lard makes things crispier.  

Serve warm.

Adapted from Serious Eats

French Toast Grilled Cheese with Apples and Caramel

I slept-in pretty good on Sunday and struggled with whether or not to make french toast, or grilled cheese. It was technically brunch-time so you could go either way, but why have to settle?  It dawned on me that I could just turn my french toast into grilled cheese.  By doing so, I don't need to forego the sweetness of french toast, or the cheesy goodness of grilled cheese.  
All I have to say about this french toast grilled cheese sandwich is mmm-mmm-mmm!!! It was a home run for sure!  The apples still stay a bit crisp, and it compliments the soft, cream cheese and caramel sauce very well.  If apples and caramel aren't your thing, you could try brie and cranberries, perhaps?  Sounds like that could be a delicious combo too, what do you think?

I've recently subscribed to the Chef box from  Foodie Pages.  The March box was bacon themed and I received plenty of fabulous bacon flavored items.  Once of the items was a bacon caramel sauce and I used it for this recipe.  The caramel sauce was sweet, with a subtle smokey bacon flavor.  It's hard not to just eat it with a spoon.

French Toast Grilled Cheese with Apples and Caramel

4 slices of bread

2 eggs

3 tbsp half and half 

Cinnamon

1 apple, thinly sliced  *I used Gala

cream cheese

thick caramel sauce

Salt

Directions

Heat a skillet over medium heat.

Beat the eggs with the half-and-half. Turn the bread in the egg and place in the hot skillet.  Sprinkle the top side with cinnamon.   Cook on one side, until deeply golden. 

Flip both pieces of bread.   On the cooked side of one slice of the bread, spread a generous amount of cream cheese.  Place apples on top of cream cheese.  

On the cooked side of the second piece of bread, spread or drizzle a generous amount of caramel sauce and sprinkle with salt.  Then place the bread, caramel side down, on top of the other piece of bread with the apples and cheese.

Cook each side of the sandwich until golden brown.

Serve hot.  *You can drizzle the sandwich with caramel, syrup or dust with powdered sugar.

Butterscotch and Vanilla Creme Cookies

Shauna Sever (author of Pure Vanilla) says "sandwich cookies are a delicious, totally acceptable way to eat two cookies at once." and I couldn't have said it better myself.  I can't get enough of these cookies.  Shortbread cookies fusing together Butterscotch ganache and vanilla buttercream are hard to pass up.  Believe me, I've tried.  The cookies are buttery and they melt in your mouth.  The butterscotch ganache and vanilla buttercream add richness and creaminess to the cookie that keep you wanting more.
And the cookies are so versatile.  I already have plans to switch up the fillings to make different varieties like chocolate and vanilla tuxedo or strawberries and cream!  What kind of fillings do you think would be great for a cookie like this?

Butterscotch and Vanilla Creme Cookies

For the Coookies

2 cups all-purpose flour

1/2 tsp salt

1.4 tsp baking soda

3/4 cup unsalted butter, at room temperature

1/2 cup sugar

1 tbsp vanilla extract

1 egg plus 1 egg yolk

For the butterscotch ganache filling

8 ounces butterscotch chips

1/2 cup whipping cream

For the vanilla creme filling (Basic Swiss Meringue Buttercream)

75 g  (1/4 cup + 1 tbsp) Egg Whites

150 g  (3/4 cup)  Sugar

33 g  (2 tbsp + 2 1/4 tsp) Sugar

42 g  (3 tbsp + 1 tsp) Water

227 g  (8 ounces) Unsalted Butter, cut into small pieces, at room, temperature 

2 tbsp vanilla extract

Directions

For the cookies

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.

In the bowl of stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed,  until light and fluffy, about 2 minutes.    Beat in egg and vanilla until well blended, then add egg yolk.  Reduce mixer speed to low and mix in flour mixture until just combined.  

Turn dough out onto a lightly floured work surface and divide in half.  Shape each half into a log about 8 inches long and  1 and 1/2 inches in diameter.  Wrap each log in plastic wrap and refrigerate until firm, about 2-3 hours.  *At this time you can make the fillings

Preheat oven to 350 degrees F.

Line baking sheets with parchment paper or silpat.

Slice dough into rounds no more than 1/4 inch thick and place rounds about 1 inch apart on baking sheet.  Bake until cookies are firm at the edges and just beginning to turn lightly golden, 15-17 minutes.  Let cool on baking sheets for 2 minutes and then transfer to wire racks to cool completely.  

For the ganache

Combine butterscotch chips and cream in a heatproof bowl.  Melt chocolate in the microwave with 30-second intervals, stirring well after each interval until the mixture is smooth.  Whisk for 3-5 minutes, to help thicken the ganache.  Let sit at room temperature to thicken for 2-3 hours.  

For the vanilla creme

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Do not turn mixer on yet.

Place the 150 grams of sugar in a small saucepan and add the water, stirring until moistened.  Bring to a simmer over medium-high heat, stirring occasionally and simmer until the syrup reaches 230 degrees F.

Letting the syrup continue to cook, turn the mixer to medium speed, gradually pour the remaining 33 grams of sugar into the whites, and whip until the whites are beginning to form very loose peaks.  If the whites are ready before the syrup reaches 248 degrees F, turn the mixer to the lowest setting just to keep the moving.

When the syrup reaches 248 degrees F, remove the pan from the heat.  Turn the mixer to medium-low and slowly add the syrup to the whites, pouring in between the side of the bowl and the whisk.  Increase the speed to medium-high and whisk for 15 minutes, or until the bottom of the bowl is at room temperature and the whites hold a stiff peak.

Reduce the speed to medium and add the butter, a few pieces at a time.  Add vanilla.    If at any time the mixture looks "broken" or curdled, increase the speed and beat to re-emulsify it, then reduce the speed and continue adding the butter.  If the butter is too loose to hold its shape, it can be refrigerated for up to a few hours to harden, then beaten again to return to its proper consistency. 

 **  The buttercream can be stored in a covered container in the fridge for up to 5 days or frozen up to 1 month.  If you make this ahead of time, bring the buttercream to room temperature in the bowl of a stand mixer.  Then beat on low to return the buttercream to the proper consistency for piping or spreading.

To Assemble:

Spread about 2 tsp (or more) of the butterscotch ganache on the bottom of one cookie.  Top the ganache with 2 tsp (or more) of the vanilla creme. Top with a second cookie and press gently to adhere.

Recipe adapted from Pure Vanilla

Perogie Grilled Cheese

So apparently today is National Grilled Cheese Day, so I figured I would whip something up for the occasion   I've had this idea for awhile, but haven't executed it until now. I wish I hadn't waited so long.  This little sandwich is truly a masterpiece as far as grilled cheese goes.  It's nothing too fancy, but encompasses a few of my absolutely favorite foods; perogies, cheese and bacon!   Being of Ukrainian heritage, naturally I love, love, love perogies.  People here in Saskatchewan love their perogies too.  Maybe more than most other places.  They are everywhere!  Local restaurants serve them, every wedding buffet offers them and most people stock pile them in their freezer.  That being said, I couldn't think of a better grilled cheese to make!

Perogie Grilled Cheese

4 perogies, your choice of filling

1/2 cup yellow onion, sliced

1 tbsp butter

2 strips of bacon

cheddar cheese

salt and pepper

Butter

2 slices of french bread

Sour Cream for dipping  

Directions

Boil perogies according to package directions  *I place mine in boiling water, and cook for approx 6 minutes.  Drain and set aside.

Melt 1 tbsp butter in a pan over medium heat, add onions, and cook until soft.  Set onions aside.

Fry up both strips of bacon, until crispy.  Set aside, and discard fat.

To assemble the sandwich, butter the outside of both pieces of bread.  Layer ingredients on the un-buttered side of the bread.  *I layered it as follows:  cheese, perogies, salt and pepper, onions, bacon, more cheese.

In a pan on medium heat with a lid, cook grilled cheese until browned and cheese is melting.

Serve with Sour Cream for dipping.

Tikka Masala Pizza

I have a love affair with Indian food.

Need I say more?

During the week, more times than not, I need a quick supper.  I don't have time to cook up a big pot of Butter Chicken or Tikka Masala from scratch, so on occasion, I buy the jarred varieties.  The jarred stuff is fabulous cause they help you bang out a meal in no time.  Don't get me wrong, homemade is always better....but when you're in a pinch, it works just fine!

This pizza is a staple in my house because it takes no time to whip up and always satisfies.  Not to mention it's a great example to Fusion cuisine.    I don't really measure anything, I just add my desired amount of toppings, and pop it into the oven.  The nice thing about making a pizza (with a premade cust)  is that you don't need to follow a recipe to get it right. Use the following recipe as a guideline.  All measurements are estimates for what is needed for two pizzas, because I don't measure anything when I'm making it.  

Tikka Masala Pizza

2 Naan bread

1/2 cup Tikka Masala sauce (jarred or homemade)

1 chicken breast, cooked and chopped into small pieces.

1/4 cup red onion, sliced to your desired size

1/4 cup goat cheese

mozzarella, grated

parsley

Directions

Preheat oven to 375 degrees.

Spread a generous amount of Tikka Masala on each piece of naan.  Top with chicken and red onion.  Place small dollops of goat cheese evenly over the pizza.  Top with grated mozzarella.  Bake for 10 minutes, or until cheese has melted and edges of naan are brown.  Top with parsley.

Cap'n Crunch Cookies

I took a page from Christina Tosi's 'ole book of tricks and combined two of  most everyone's favorite things; cookies and cereal.  And for the record, this ain't my first time, nor will it be my last.  Last summer, I made cornflake-chocolate-chip-marshmallow cookies from the Momofuku Milk Bar cookbook and they were pretty scrumptious, but I think I found an even better cookie-cereal combo using Cap'n Crunch.

I don't know about you, but sugary, super bad-for-you cereals do not last long in my house.  I can usually get through a box in about a week, but I am not a cereal eater by nature.  Unless it's basically dessert in a bowl with milk, I'm not having it.  No thank-you sir!  So I figured, why not prove that Cap'n Crunch is essentially dessert by clearly making it dessert...by baking it into cookies.

Feel free to eat a few for breakfast, since that's what the Quaker Oats Company originally intended it for!

These golden beauties have crispy edges and a nice, firm, chewy center.   I find that after sitting overnight, they get just a smidge crunchier, but still chewy at the same time.  I found it to be a great combination of crispy, crunchiness and chewiness.    I also browned the butter to add a distinct nutty flavor that you can only get from brown butter.  It's certainly an optional step, but I recommend it!

Cap'n Crunch Cookies

3 cups Cap'n Crunch cereal, divided

1 cup unsalted butter

3/4 cup brown sugar, lightly packed

1/4 cup granulated sugar

1 tsp vanilla extract

1 egg

3/4 tsp baking soda

1/4 tsp salt

1 and 1/2 cups cake flour

Directions:

For the Brown Butter:  optional

Add butter to skillet over medium heat.  Once butter has melted, whisk constantly.  The butter will bubble and foam up slightly and then subside.  This is when the browning will occur.  Watch carefully as the butter browns, because it can burn quickly.  Remove from heat and transfer to a bowl to stop the cooking process.  Allow butter to come to room temperature   It does not need to be in a solid state.

For the cookies

Preheat oven to 350 degrees F.

In a food processor (or plastic bag, smash with a rolling pin) pulse 1 and 1/4 cups Cap'n Crunch until finely ground.  Set aside in a bowl.

Add 3/4 cup of Cap'n Crunch to the food processor and pulse for 1-2 second just to break up the pieces.  You still want it to be very coarse.  

In the bowl of a stand mixer, fitted with the paddle attachment, beat together browned butter, brown sugar and granulated sugar until well combined and pale in color.  Beat in vanilla and egg and continue beating until light and fluffy.

In a separate bowl, whisk together baking soda, salt, flour and finely ground Cap'n Crunch.   

Reduce mixer speed to low and beat in the flour mixture until just combined. Stir in coarse Cap'n Crunch and mix with wooden spoon until combined. 

For rolling the cookies:

In a food processor (or plastic bag, smash with a rolling pin) pulse remaining 1 cup of Cap'n Crunch into coarse pieces.  

Portion dough into 2-3 tbsp sized balls, then roll the cookie dough in the coarsely ground cereal and coat evenly.

Place on a cookie sheet lined with parchment or Silpat and bake for 10-12 minutes.

Cool for 2-3 minutes, then transfer to a rack to completely cool.

Recipe adapted from Bourbonnatrix