Category: Recipes

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I want a quiche at noon

a really fun quiche!

On of the things I love for lunch is a good ‘quiche.’ In fact , I have many recipes for this delightful dish and I can safely say that I have tried and enjoyed them all!

My fondest memories is of a certain Santa Barbaran caterer and restaurateur who made the nicest and simplest quiches. This petite French cook was unable to interest her daughters in taking over the business which was a major cultural loss. I confess to having made many a run to stock up on her master pieces. I particularly loved the Spinach quiche and her Quiche Loraine was classic and delightful!

Here’s a simple version of today’s quiche:

8 eggs
shredded CHEESE: 1 cup Gruyere and 1 cup Mozzarella
1 1/2 teaspoon salt, pepper and garlic powder combination
1/2 pound of bacon cooked
1/2 cup sliced green onions
1 small can of sliced mushrooms, drained and slightly cooked ( 1 minute in the microwave will remove excess moisture)
1/8 teaspoon each of cayenne pepper and nutmeg
2 cups heavy cream

use your favorite pie crust or try mine

Process: the process is fairly standard: precook the bacon and crumble, saute the onions in the remaining bacon fat adding a little butter. Make pastry crust and place into pie or quiche pan. Place mushrooms and  bacon in pastry shell. Pour remaining mixed ingredients into pastry shell.

Bake for 15 minutes at 425 degrees F. , then another 30 minutes at 350 or until a knife inserted into the middle of the pie can be withdrawn clean.

Take you pie outside, open a bottle of wine and enjoy the day!

Roger Freberg

PS. Here is my Quiche Loraine version

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shellfish vindaloo with the flavor of Brazil

shellfish vindaloo
our Vindaloo with lobster, shrimp and crab

Shellfish Vindaloo

“Vindaloo” is one of those wonderful dishes that is rich in history, travel and taste. I first ran into the name studying Brazilian cuisine, which interestingly enough is where it really started, although adapted widely and augmented by India and others.

Vindaloo is a spicy meat dish often made with Curry and Garam Masala. As you know, both Curry and Garam Masala are spice blends and vary based on where it is made and who is assembling it. Generally a ‘hotter’ curry is used. Here is how Wikipedia  describes the dish:

Vindaloo or vindalu is an Indian dish. The term vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic. Alternate terms are vindalho or vindallo. “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar, chili pepper, and stewed with garlic. The dish evolved into the vindaloo curry dish when it received the Goan treatment of adding plentiful amounts of spice. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word “aloo” means “potato” in Hindi.

Most of the recipes on-line show Vindaloo with potatoes but I did see a travel picture of this remarkable dish served with rice. My preference is to serve it ON rice.

Here is my version of Vindaloo

If you a luck enough to travel to Brazil, this is something to try… if not… make some for yourself and someone you love!

Roger

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building a better tiramisu with an american mascarpone

Tiramisu using an American Mascarpone
making a better Tiramisu with an American Mascarpone

Normally, I like to make recipes using the most authentic ingredients available. Sometimes, a ‘better ingredient’ is available just around the corner. I found a great Mascarpone made by a Wisconsin cheese company proud of their Italian roots… “Bel Gioioso.”

The real trick is in folding in a real meringue with your cheese and yolk mixture, adding grated white chocolate over each layer and soaking your lady fingers soaked in a nice blend of liquors.

Here is our recipe.

Roger

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corned beef pie on saint patrick’s day

THE CORNED BEEF PIE AT THE END OF THE RAINBOW
THE CORNED BEEF PIE AT THE END OF THE RAINBOW

Personally, I can’t think of anything nicer than a corned beef pie on  Saint Paddy’s Day! And thanks to Karla we have a wonderful picture  to celebrate what we think is a real culinary golden pot at the end of the rainbow!

Here is our recipe.

12" corned beef pie ready for the oven!

A few ‘facts on Saint Patrick you might not have known:

1) He was born in Roman Britain in the fifth century, at the age of sixteen, he was kidnapped by Irish raiders and taken captive to Ireland as a slave

2) Originally, the color associated with Saint Patrick was blue

3) New York’s first Saint Patrick’s Day Parade was held on 17 March 1762 by Irish soldiers in the British Army.The first celebration of Saint Patrick’s Day in New York City was held at the Crown and Thistle Tavern in 1766

4) Seattle and other cities paint the traffic stripe of their parade routes green. Wikipedia says Chicago dyes its river green and has done so since 1962 when sewer workers used green dye to check for sewer discharges and had the idea to turn the river green for Saint Patrick’s Day

As the folks at Guinness say,”everyone is GREEN on Saint Patrick’s Day!”

Enjoy the Day!

Roger Freberg

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a taste of Brazil

a taste of brazil

Whenever members of my family travel , we like to immerse ourselves  into certain aspects of their culture. Since my daughters will be going to a convention in Rio de Janeiro, we thought it would be fun to look at some of the local fare. Charles Darwin ( I’ll cover that in another post) wrote in his ‘Journal’ about the two types of meals he found in parts of South America: roast meat or boiled meat and sometimes a little pumpkin. 😉  In the south of Brazil, they love barbecue or “Churrasco”. These were my kind of guys!

Brazilian Barbecue
'Churrasco' or Brazilian Barbecue

Today, however, we will be talking about Brazil’s National drink… the ‘Caipirinha’ made with ‘Cachaça’ or Brazilian sugar cane rum. There are three types of rum you can buy from Brazil: 1) rum made purely for export 2) what they refer to as ‘industrial’ or from large operations and 3) the ‘artisian’. Personally, I like the sound of a smaller batch rum made and distilled in copper kettles, so the ‘artisian’ is what I was searching. I settled on “Cabana”.

Interestingly enough the name ‘Caipirinha’ means ‘from the country’ and some say it closely resembles our concept of ‘hillbilly’.

Here is their basic recipe:

2 oz. — Cachaça

2 teaspoons — crystal sugar

ice

lime

Process: take a few slices of lime and cover with the sugar and mash together, add ice, then the rum and stir! It is a simple yet nice drink… make one and it might become your favorite as well!

Saude!, Viva!, Topa!

Roger Freberg