QUICHE LORRAINE RECIPE

QUICHE

For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.

Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.

Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

Green Egg Scramble

4 large eggs (or 1 cup egg substitute)

1/4 cup chopped green pepper

6 Tablespoons water

1 Tablespoons finely chopped green onions

1/2 teaspoon green food colouring

There's three appropriate occasions to make this recipe

How To Make a Green Egg Scramble

in a paper or Styrofoam cup, stir the water and food coloring together. Set aside.
In a lightly greased frying pan barely coated with olive oil, saute the green pepper until tender.
In a medium glass or metal bowl, beat eggs well. When color is uniform, add food coloring mixture and beat vigorously.
Lower heat to medium-low. Add egg mixture to green peppers. Cook slowly, breaking and scrambling the setting egg often as they cook.
Transfer eggs to serving plate and sprinkle each portion with finely chopped green onion.Green scrambled eggs for St. Patrick's Day. They get their color from green peppers and a smidgen of food coloring.

CHINESE HOT AND SOUR SOUP

1.    CHINESE HOT AND SOUR SOUP  
2. 
   
3.      5 ounces boneless pork loin, cut into 1/4-        
4.      inch-thick strips (2/3 cup)2 teaspoons dark                                                                                 soy sauce   4 small Chinese dried black 
5.       m ushrooms
6. 12 small dried tree ear mushrooms
7. 1 1/2 tablespoons cornstarch
8. 
   
9. 12 dried lily buds* (sometimes called golden needles)
10. 1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
11. 2 tablespoons red-wine vinegar
12. 2 tablespoons rice vinegar (not seasoned)
13. 1 tablespoon light soy sauce*
14. 1 1/2 teaspoons sugar
15. 1 teaspoon kosher salt
16. 2 tablespoons peanut oil
17. 4 cups reduced-sodium chicken broth
18. 3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
19. 2 large eggs
20. 2 teaspoons Asian sesame oil1 1/2 teaspoons freshly ground white pepper tablespoons thinly sliced scallion greens 2 tablespoons fresh whole cilantro leaves

Summer Corn Chowder

Summer Corn Chowder

Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until the first frost

3 to 4 medium ears fresh corn

2 oz. (4 Tbs.) unsalted butter

1 large clove garlic, smashed and peeled

Kosher salt and freshly ground black pepper

1-1/2 cups half-and-half

1 Tbs. grapeseed or other vegetable oil

7 oz. ham steak, skin removed, ham cut into small dice (about 1-1/3 cups)

2 medium yellow onions, cut into medium dice (about 2 cups)

3 medium ribs celery, thinly sliced (about 1 cup)

1 large red or yellow bell pepper, cut into medium dice (about 3/4 cup)

1 Tbs. minced fresh garlic

1-1/2 tsp. finely chopped fresh jalapeño

1 lb. yellow potatoes (unpeeled), cut into medium dice (about 3 cups)

1 quart lower-salt chicken broth

Louisiana hot sauce, such as Tabasco

3 Tbs. thinly sliced fresh chives

ALL AMERICAN HOT DISH

ALL AMERICAN HOT DISH

1 lb. ground beef
1/2 c. onion, diced
8 oz. corn (with liquid)
8 oz. tomato sauce
1/4 c. olives, sliced and drained
4 c. egg noodles
1 tsp. oregano
1 1/2 c. shredded Cheddar cheese

Cook noodles. Drain; set aside. Cook beef in skillet. Add onions. Stir in corn with liquid. Add remaining ingredients including noodles. Mix well. Pour into casserole dish. Cover and bake at 375°F for 30 minutes. Stir occasionally. Remove, cover and cook for 10 minutes. Let stand for 10 minutes.

USA FOODS RECIPES

American Omelettes

Breakfast Recipes

3 eggs
3 tbsp. water
Salt and pepper
2 tbsp. diced cooked ham
1 tbsp. each chopped green onion, green pepper and red pepper
2 tbsp. butter
2 slices cheese American

Beat eggs, water, salt and pepper. In small skillet brown ham, onion and peppers in butter; remove from pan. Add egg mixture; cook until eggs are set, lifting edges so uncooked portion flows to bottom. Top with ham mixture and 1 slice of cheese. Fold omelet; top with 2 slice of cheese.