That is a flaky pie crust
The sweetness of the roasted red bell peppers and the smoky salmon really elevate this quiche.
As does the cream and cheese.
Salmon and Red Bell Pepper Quiche
- 1 pie crust
- 8 oz smoked salmon chopped fine
- 1 red bell pepper sliced in half and seeded
- 1 cup swiss cheese shredded
- 4 eggs
- 1 cup heavy cream
- 1 tbsp fresh dill chopped fine
Broil pepper until skin is charred, about 10 minutes. Remove from oven and let cool, then remove skin and chop flesh into small dice. Bake pie crust at 375 degrees until golden brown, about 15 minutes. Remove from oven and let cool slightly. Beat eggs, cream and dill until light golden. Add half of salmon, chopped pepper and all cheese to egg mixture and mix well. Layer remaining pepper and salmon on bottom of pie crust then pour egg mixture over. Place back in oven at 365 degrees and bake until custard sets and is cooked through about 45 minutes. Let cool for 15 minutes before slicing.
That is a lot of red for a drink that is not even orange in color
Here is another great way to enjoy bourbon.
For those who do not know simple syrup is 1 part water and 1 part sugar brought to a boil and then cooled.
- 2 oz bourbon
- 1 oz dry vermouth
- 1/4 oz fresh lemon juice
- 1/2 oz simple syrup
- 2 dashes agnostura bitters
Pour everything into a shaker filled with ice. Agitate and serve.
Mmmmmmmm cheese sauce
Here is another way to use grits. Any sauce can be poured over the cakes and they work as well as polenta with most meats.
Of course a heavy cheese sauce is always a good way to go.
- 1/2 cup regular grits
- 2 cups water
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup romano grated
Bring water, salt pepper and butter to a simmer then add grits. Whisk until smooth, then cook over low heat until thick stirring constantly. Add cheese mix well and pour grits on to a baking sheet lined with parchment paper and smooth out until 1/2″ thick evenly. Let set until cool, then cut into squares and refrigerate at least 1 hour. Can be made the day before. When ready to cook, heat a griddle to medium, grease with butter and fry cakes straight out of the refrigerator until browned on both sides. Serve hot or cold.
Spicy Cheese Sauce
- 2 cups cheddar shredded
- 2 cups monterey jack shredded
- 2 tbsp flour
- 4 pickled jalapenos diced
- 1/4 cup onion finely diced
- 1/2-1 cup heavy cream
- 2 tbsp butter
- Hot sauce
Mix cheese with flour in a bowl. Melt butter over medium heat and saute onion until golden brown. Add peppers and cheese and quickly melt cheese stirring often. Add enough cream to get sauce to a thick but pourable consistency and add more hot sauce to adjust seasoning. Serve over whatever suits you.
Time to break out the colors of spring
Here is another way to cook venison shoulder. This marinade could also be used for a tougher cut of beef. Serve this with rice or bulgur pilaf.
Use Guinness extra stout for this or any recipe. That is the version in a bottle without any widget in it. Use the pub cans for drinking and the pub draft bottles for bar fights.
Braised Venison Marinated in Stout
- 3-5 lb venison shoulder bone in silver skin removed
- 1 bottle Guinness extra stout
- 1 tbsp fresh oregano
- 1 lime
- 2 tbsp garlic crushed to a paste
- 2 lbs potatoes skinned and cut into large chunks
- 1 lb turnips peeled and cut into large chunks
- 1 onion diced fine
- 3 slices bacon cut into small dice
- 2 cups beef stock
Season meat with salt and pepper. Mix beer, garlic, oregano zest and juice of lime in a non reactive bowl. Add meat and submerge. Cover and marinate in refrigerator for 24 hours. In a large stock pot fry bacon until fat renders. Remove venison from marinade and pat dry. Add meat to pan and brown on all side. Remove meat to a plate and add onion. Saute onion until golden brown, then add potatoes and turnips and stir to coat in fat. Add beef stock and deglaze pan. Add marinade liquid and bring to a simmer. Return meat to pan and submerge. Cover pan and simmer for 15 minutes on low heat. Remove pan to oven and braise, covered, for 30 minutes at 340 degrees. Remove lid and continue to braise until meat is tender, about 1 hour more. Remove meat to a cutting board and vegetables to a serving dish. Bring sauce to a boil and reduce until thick. Slice meat and place on top of vegetables. Cover in gravy and serve hot.
They look ripe
Strawberry season is getting close. Here is a good way to use some berries that may have been bought before they should have.
For those who want a lighter cake use all white flour.
Strawberry Pecan Pancakes
- 3/4 cup whole wheat flour
- 1/4 cup unbleached white flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp honey
- 1 egg
- 4-5 large strawberries diced small
- 1/2 cup chopped pecans
- 1 cup milk
In a large bowl mix dry ingredients well. In another bowl beat egg with milk and honey then add to dry mixture and beat until smooth. Add pecans and strawberries and mix well. Cook 1/2 cup batter on a griddle until golden on both sides. Serve with sliced strawberries mixed in maple syrup.
We thought about going out to a fancy brunch since so many restaurants in town have Easter specials, but we called for reservations to late. Instead of eating brunch on the mezzanine we’ll be eating on the patio.
Now what to make? We have some ideas.
Quiche with Roasted Fennel and Red Bell Pepper
Not to mention the house will smell of roast fennel for the rest of the day
Bagels and Lox
There is no comparison to fresh bagels
Strawberry Buttermilk Muffins
Couldn’t wait to take a bite
Baked Grits with Mushrooms and Green Onions
Just a small slice of heaven
Don’t forget libations:
The Bloody Maria
A nice winter background
That was before anyone showed up
So a favorite holiday of ours passed and as you can see it was celebrated in spades. Even after the corned beef was finally finished in a pretty tasty hash a week later there is still leftover beer in the cupboard. I guess I am just not drinking enough.
Oh here is some of the dunking bread.
Oh soda bread how lovely thou art
Anyway we have been gifted with an abundance of pecans and now have to figure out how to use them all. After all one can only eat four to five pounds worth of candied pecans before they have to eat more.
Time to get cracking
Oh and here is some pizza just to help with the Irish/Italian relations.
Ready for a slice
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.
Posted in How to
Tagged kitchen, roundup