With Love and Quiches (34 page)

And now for the recipes …

This is where I came in. Throughout the years, we have offered quiche in sizes ranging from bite-sized, to 4-inch for one, to 6 inches for two, to 8 inches for four, to 10 inches for eight, in numerous varieties from asparagus to olive … until we cried uncle. Now we offer just a few varieties in just a few sizes, and it does the job very well.

Serves 8 or 10

Crust

Combine the flour, salt, and pepper in a large bowl. Cut the chilled butter and shortening into the dry mixture with your fingers until the granules are the size of peas. Alternately, you can use a pastry cutter.

Add the chilled water one tablespoon at a time, mixing gently with a fork after each addition. Gently press the dough into a smooth ball.
Handle the dough as little as possible; overworking will make it tough. (The time of the year and humidity will determine how much water you will need: a bit more water on a dry day, a bit less on a humid day.) Flatten slightly and wrap in plastic wrap. Allow to rest in the refrigerator for at least 30 minutes; overnight is best. This allows the flour to absorb all of the liquid, as well as lets the dough relax and become more elastic, which will give the crust a lighter texture when it’s baked.

Generously dust a clean, dry surface with flour. Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin.

Start rolling at the center of the dough and work outward. A good method is to roll out the dough between sheets of waxed paper, which allows an easier transfer into the pan. Working quickly, roll the dough into a circle ¼-inch thick. If not using waxed paper to roll it out, lift up an edge or move the dough to ensure that it’s not sticking to the counter. Add flour as needed. The dough round should be about 4 inches wider in diameter than your pie pan. Use a dry pastry brush to sweep away any excess flour.

Carefully place rolled dough into a 10-inch deep-dish pie pan (or straight-sided fluted quiche pan, if you have one) so that the center point of dough is in the center of the pan. Pat into the pan all around, being careful not to tear dough. Crimp the edges with your fingers or a fork, as desired.

Filling

Combine cheeses and blend together with cornstarch. Add heavy cream, eggs, salt, and nutmeg to the cheese mixture and whisk until completely incorporated.

Pour into prepared pie shell and bake at 375 degrees F for about 50–60 minutes, until puffy and golden brown. Allow to rest at least 15 to 30 minutes prior to serving to allow the custard to settle and for ease in cutting.

Notes:
Use any other favorite cheeses as desired; add other complements, such as spinach, broccoli, artichokes, asparagus, crumbled bacon, or crabmeat to name just a few. Use your imagination.

In case you don’t want to make your own crust, you can always buy a prepared shell, but the result won’t be as good, and you will lose bragging rights.

I served this salad last summer at a dinner party at my summer home on Fire Island, and it was a big hit.

Serves 8 or 10

Mesclun Green Salad

In a small fry pan over low heat, constantly stir both kinds of nuts until very lightly toasted. Be careful not to burn: 2 minutes at most.

In a small fry pan, fry pancetta bits until very crisp. Drain fat, pat dry with paper towel.

Combine all above ingredients in a salad bowl and toss well.

Balsamic Vinaigrette

In a bowl, whisk first four ingredients until very well combined.

In a steady stream, pour olive oil into vinegar mixture, stirring constantly. Set aside.

Sauté shallots in 1 tbsp. oil for a few minutes until translucent. They will turn very sweet. Be careful not to burn them.

Stir shallots into prepared dressing.

Dress salad with about half the dressing, and reserve the rest for another use.

Notes:
This dressing complements almost any combination of greens. The mustard can be eliminated for a lighter dressing, and white balsamic vinegar can be used instead for another elegant twist.

Goat Cheese Toasts

In a single layer, lay the bread slices side by side on a cookie sheet. Spray lightly with the oil; turn bread and lightly spray the other side. Sprinkle with the salt (regular salt broadcasts more evenly).

Bake in the oven at 200 degrees F for about 30 minutes, turning the slices halfway through until light in color but completely dry.

Place a goat cheese slice on each toast, and then allow cheese to come to room temperature.

Dust with the salad herbs.

To serve, divide the dressed salad among eight to ten plates, place a goat cheese toast on top of each portion, and serve. (Any extra toasts will keep well, covered tightly.)

I make this at least once per summer, at my friend’s insistence. With generous amounts of the optional garnishes, it is enough for a nice lunch as is.

Serves about 20

Toss all of the above in a large bowl.

Pulse all of above chopped vegetables and liquids in a blender in batches, using some liquid, a bit of the oil, and some vegetables in each batch, until fine but
not
pureed. This takes practice! Collect each batch in another large bowl until complete.

Season soup with all of the above. This soup is bold; make
sure
to provide a good kick.

Chill to blend flavors at least 4 hours or overnight. Remove from fridge and stir well 1 hour before serving.

Garnish: Croutons

Toast gently on cookie sheet for about ½ hour at 200 degrees until dry and light brown. Sprinkle a few on top of each serving (store any excess tightly covered).

Optional additional garnishes: Avocado and Fresh Crabmeat

Besides the croutons, you can also float 1 or 2 slices of avocado or 1 or 2 tablespoons of fresh crabmeat on top of the gazpacho. Choose one or both—I’m easy!

Notes:
This recipe is not so easy (messy, too) because it involves a lot of peeling and dicing, but is well worth it, and no cooking is required. It keeps for at least two weeks in the fridge.

Because this recipe serves about twenty, feel free to cut it in half.

I used to make this delicious Italian classic even before I taught those cooking classes; then I included it in my curriculum.

Yields about 4 lbs., enough for a crowd when served with other hors d’oeuvres

Heat ¾ cup of the oil in a large saucepan and brown the eggplant over high heat, stirring constantly, for about 10 minutes until transparent but not too soft; then remove from pan and set aside.

Reduce the heat to medium high, and in the same pan add ½ cup more oil. Sauté the celery, onion, and red pepper for 5 to 8 minutes, until softened.

Add the tomatoes in their juice, the sea salt, and pepper, and simmer for about 10 to 15 minutes until most of the liquid dries out.

Add the vinegar, sugar, olives, pine nuts, and capers and cook for 5 minutes more over low heat.

Return the eggplant to the pan and cook for another 5 to 10 minutes.

Remove from heat and allow to cool.

Serve at room temperature as hors d’oeuvres with homemade toasts (see recipe above with the mesclun salad), crackers, or crusty bread.

Caponata is traditionally served at room temperature, but it can also be served warm as a side dish for almost any protein, or as a sauce for your favorite pasta with grated cheese.

Notes:
Eggplants, as recently available, are no longer bitter and need not be salted, drained, and squeezed. Also, feel free to cut this recipe in half if you are not entertaining a crowd, although it keeps well for up to a month in the refrigerator.

I prepare these tomatoes every time I entertain, serving them alongside cheeses, prosciutto, hummus, and so on. There are never any left, no matter how many tomatoes I use.

Yields 24 to 30 pieces

Preheat oven to 175 to 200 degrees F, depending on oven.

Cut tomatoes in half lengthwise; squeeze out some of the juice and seeds.

Toss the tomatoes with the remaining ingredients and marinate for about 15 minutes.

Set the tomatoes cut-side up on a baking sheet with low sides.

Spoon any remaining bits of shallots, etc., onto each tomato half.

Bake for about 4 hours, then turn oven off (do not open door or heat will escape) and leave overnight.

The tomatoes will appear shriveled when done, but will retain some moisture. When preparing, feel free to adjust the seasonings to taste. Serve at room temperature. Store in the refrigerator in airtight container with a bit more olive oil, if desired. They will keep well for three or four weeks.