Cinco
Re-reading my favorite Diana Kennedy book seemed appropriate last Friday. I was looking to tart up store bought tamales and looking to The Cuisines of Mexico for inspiration.
Recent Posts
Awakening Spring
Still raining. It has been a cold winter and the snows still flying in Summit County. Out side i am looking forward to the vegetables from the farmers markets. At this point – due to climate we are sticking with salads – fresh but store […]
Coronation Quiche
Monday, Buckingham Palace shared this recipe. The Coronation Quiche. My friend Martha forwarded it along. https://www.royal.uk/the-coronation-quiche
Since 2013the Queen Consort has been a patron of lunch to bring neighbors and communities together. Fancy Something a bit different? This quiche has Spinach, Broad Beans and Fresh tarragon. “Eat hot or cold with a green salad and boiled new potatoes”
Coronation Quiche
A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!
Equipment
- One 20cm Flan Tin
Ingredients
- 125 g flour
- 1 pinch salt
- 25 g cold butter diced
- 25 g lard
- 2 tablespoons milk
- 250 g ready made short crust pastry
filling
- 125 ml milk
- 175 ml double cream
- 2 med eggs
- 1 t chopped fresh tarragon
- salt and pepper
- 100 g cheddar cheese grated
- 180 g spinach cooked, lightly chopped
- 60 g broad beans or soya beans (Cooked)
Instructions
- Method
- To make the pastry
- Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips
- Add the milk a little at a time.
- bring the ingredients together
- cover and rest the dough in the fridge for an hour.
roll out the dough
- Lightly flour the work surface and roll out the pastry to a circle
- Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge
- Preheat the oven to 190°C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans
- Reduce the oven temperature to 160°C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture
- Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden
Fancy something a bit different?
Baking
Life & Culture April 19 writes about Baking and the the Sweetness of the sourdough life. The recipe dives straight into SourDough Buckwheat – Oat Pancakes, from Cultures for health. Life and culture continues with … “Getting back to a baking ritual pays off in […]
Soup’s On
Life & Culture Feb 1 2023 states Soups on! 14 recipes to get you through the rest of winter. “Soup is always that full of possibility. It sustains in whatever form you want it to take, whether that’s a refreshing gazpacho in summer or a hefty beef stew in winter.” Well said Krysten Chambrot via New York Times.
Member … the base for all good soups is stock.
March Madness Story
Life & Culture March 8th has a twist on march madness. Division 16 and the spicy sandwich battle. A Fun story idea and interesting twist. I would like to see the data and how this is displayed back to the voters.
Food Trends 2023
Life & Culture from Wednesday January 25 2023 has a short clip about Food Trends. It is an interesting thought, Trends. I have the mindset of consistency and basics. For My look ahead in 2023 i will still look for simplicity, clear thought, consistency and […]
2022 Most Popular recipes data analytics – there is an AI story in there… someplace.
From NY Times – “Most popular recipes of 2022” the title captured my interest. Surprised and delighted that NY is tracking. Not sure. It continues as Sometimes the chaos of life calls for an all day cooking project. Examples are given ( and I like the simplicity) of a big pot of Sunday sauce. Delightful. back to recipe story – how is trending captured? The data analytics kicks in. New York Times Cooking readers clicked on the most in 2022 – with the outliers being recipes for special projects such as Thanksgiving. still have to clean up that data.
Big data is watching, but can big data cook a big pot of Sunday sauce
2022 winner == StickyCoconut chicken and rice
Sticky Coconut Chicken
NY Times readers most "clicked" on recipe
Equipment
- Large Dutch Oven
Ingredients
- 1 1/2 pounds Chicken thighs boneless skinless cut into 2 equal pieces
- 1/4 cup vegetable oil stated neutral similar to Safflower
- 2 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 1 tablespoons garlic minced
- 2 tablespoons ginger minced
- 1 1/2 cups short grained rice rinsed
- 1 3/4 cups chicken stock
- 13.5 ounces coconut milk
- 1 yellow pepper chopped 1/2 inch pieces
- 3 scallions chopped
- 1/2 cup cashews
Instructions
- Heat the oven to 375 degrees.
- Coat the chicken w one tablespoon of oil, season with one teaspoon of salt and one quarter of teaspoon pepper
- Add the chicken to the Dutch Oven and sear. Remove the chicken from the Dutch Oven
- add oil, garlic and ginger.
- add the rest of the oil and coat the rice
- add remaining garnish
- finish with stock and coconut milk
- bake in the oven until done.
- add cashews to the finished dish
Notes
#I like adding the Dutch oven to the warm up cycle of the oven so that when the prep is ready – the Dutch oven can give a nice sear to the chicken. Work the chicken in until it has a good sear. (#Sear == Medium raw) take the chicken out and set aside. Add the remaining oil, ginger and garlic until translucent. I like to hear the garlic and ginger sing – but do not burn. Give it 30 seconds. Add the rice, stir evenly and coat with the oil. add bellpepper, scallion and cilantro.
Add chicken stock and Coconut milk. Cover and place back into the oven. approximately 25 minutes
“Were Open”
Denver Post Life & Culture Dec 28, 2022 writes Denver Food Scene “Were Open”. Nearly three years after the pandemic began, it finally feels like Denver’s restaurant scene is starting to get back to its grove. My goodness. From where I sit, we definitely have […]