OK, I 'fess: I usually cheat on the pie shell. I use Pillsbury from the refrigerator section or I recently found out they have them in Trader Joe's in the frozen aisle. I roll them out in a 9 inch pie pan. Bake the shell at 450F for 8 mins until it crisps a little.
For the filling:
1 cup of heavy cream
1t of salt and a couple of turns of pepper
Veges, meat of your choice
I use the kitchen aid to whip it up. When the pie shell is ready, I toss in the cheese, I prefer gruyere. Then pack in the veggies, in this case mushrooms and scallions. ALways lots of scallions! I've done broccoli and cheddar, asparagus and swiss, etc. My girlfriend says she threw in chicken and tomatoes. It's whatever you've got lying around. After the fixin's are in, pour the egg mix in and top it again with cheese.
Bake at 325 for 40-45mins to be on the crispy side. I always make 3-4 quiches at a time and always give one to Jim and Dinny my older neighbors. Bon appetit.
Kari Artzi, lives in Maplewood with her husband, two kids, & adorable pup(featured), Wally. She is an amazing interior designer and dear friend of The Communal Pantry.
Screaming kids, Halloween pumpkin cookies all over the floor, but the Mums were happy eating this delicious soup from our lovely, ready to pop (10 days and counting) neighbour Suzanne.
1 Tblspn olive oil
1 large onion, chopped
1/2 teaspoon ground nutmeg
6-8 cups vegetable stock
2 1/2 cups shelled edamame
1 large head of broccoli chopped
3 cloves garlic (minced)
2 bay leaves
Good grind of salt and pepper
1 Tbspn goat cheese for serving
tub of goat cheese
1 baguette, sliced
Heat oil in a large heavy bottomed pot. Add onion and nutmeg and cook for 5 minutes. Add broth and vegetables and bay leaves and bring to a boil then simmer for 20 mins. Remove bay leaves and transfer soup to a blender. Whizz til it is a thick puree. Return to pot and warm, before serving. Ladle into bowls and top each with 1 tspn of goat cheese.
Top slices of baguette with goats cheese and grill for 5 mins to serve with soup.
(Adapted from vegetariantimes.com)
This dip was well and truly the hit of our recent Block Party, which was in fact no surprise as at every neighbourhood gathering, Tony's food is the first to go. We will hopefully bring you more of his specialties - brushetta that takes your tastebuds straight to Italy and back and a fab sangria.
1 large cooked rotisserie chicken
1 8oz block of cream cheese (room temperature)
1 12oz bottle of Frank’s Red Hot, Buffalo Style Wing Sauce
2 cups (16oz) Ranch dressing
3 cups Shredded Mexican cheese (or mozarella cheese)
2 bags corn tortilla chips
First pick the meat from the rotisserie chicken. Pull the meat apart with your hands or run through with a knife to make shredded or small cubed pieces. In a large mixing bowl combine the chicken and the softened cream cheese and ranch dressing; mix thoroughly. Next add 8-12oz of Buffalo Wing Sauce depending on the desired spice level. Mix all the ingredients making sure they are evenly distributed throughout.
Preheat the oven. Pour the mixture into a 9"x 13” cake pan, top with 3 cups of Mexican cheese and bake at 350 degrees until the cheese has melted and slightly bowned. Serve with Corn Tortilla Chips.
I've been making this sauce for about 12 years after finding the recipe in a Philadelphia newspaper.
I hope you enjoy! - Rick
3/4 cup parmesan cheese
1/2 tsp. freshly grated lemon zest
1 cup reserved cooking water see directions below
1 tsp. plus 1/4 cup olive oil divided
1 bunch Asparagus
1/4 tsp. salt
Wash the asparagus. Cut off the tips and place them in a small bowl and set aside.
Snap about 1 inch off the bottom of the asparagus stalks and discard these pieces.
Cut the remaining stalks small enough to fit into either a food processor or blender and place in a pot of about 3 cups of boiling water.
Cook until slightly firm, about 8-10 minutes.
Drain, saving 1 cup of the cooking water.
Meanwhile, in a small skillet heat 1 tsp. of olive oil over medium heat. Add asparagus tips and saute them, shaking the pan occasionally, until cooked to your liking. (watch so they don't burn) Lower heat if necessary.
Remove from heat and set aside.
In a blender or food processor, combine the cooked stalks, remaining 1/4 cup of olive oil, 3/4 cup cheese, the lemon zest, salt and pepper and 1/2 cup of the reserved cooking water. Blend until smooth. Check the sauce for consistency. If you like it thinner, add a little more of the reserved cooking water and process again.
I usually double the batch and freeze half of the sauce.
Best served with penne like pasta. Top pasta servings with asparagus tips, more parmesan and lemon wedges squeezed over each serving.