Friday, August 31, 2012

Roasted Garden Plum Tomatoes

Enough olive oil for a healthy coating, freshly chopped garlic, red pepper flakes, salt, & black pepper slowly roasted in a jelly roll pan for six, yes SIX hours, at 250 degrees maintains the juicy factor of these tomatoes. Some recipes roast at a higher temperature for shorter periods which results in a dryer tomato. The longer roast yields RICH garden roasted tomatoes!

Note: Variation...add a bit of anchovy...and ENJOY!

Thursday, August 23, 2012

Dinner in "a snap" - Crab Quiche

The RQ loves quick and easy meals that take advantage of leftovers. So not only is this dinner ready in "a snap," it also made use of extra "crabmeat" not needed in an alfredo sauce prepared earlier in the week.  I've been using this quiche recipe from Craig Claiborne for over twenty years. You can doctor it any way your creativity takes you, such as pesto and Italian cheese quiche or traditional Quiche Lorraine. Enjoy!

The crust for the pie comes together quickly while the oven heats to 450 degrees. Be sure to weight this crust down while crisping! Anything that needs to be sauteed or whipped up is done easily while the crust is in the oven. This includes the quiche filling! The sauteed veggies are added first to the awaiting crust, then the crabmeat and cheese, and finally the milk & egg mixture. Pop back in the oven at 450 for 15 min then reduce the oven to 350 for about 10 till center is set. The quiche can be served immediately or allowed to cool.

Crab Quiche
(8" quiche dish)

1 1/4 cup flour
1/3 cup butter
1/4 cup water, COLD

scallions or shallot chopped and sauteed
4 oz imitation crabmeat, flaked (half a package), chop/slice further if desired for smaller chunks
1/4 cup finely grated parmesan or other sharp dry Italian cheese
1 cup grated cheddar cheese (any preferred soft cheese, i.e. swiss, smoked gouda)
3 eggs
1 1/2 cups half n half (3/4 milk, 3/4 half n half is fine)
salt & pepper

Thursday, August 16, 2012

RAW Food & Leftovers for Lunch

Just another summer day enjoying the fine fruits of our local farmers. Today CC and The RQ began by layering a beautiful mauve round eggplant and yellow sweet pepper leftover from last night's steamed veggies. The RQ then whipped up a quick tapenade (kalamata olives, capers, artichoke hearts, garlic, parsley, olive oil & lemon juice) to add some rich flavors. A healthy spread of room temperature goat cheese layered with the eggplant slices added an extra nice touch for cheese lovers!