Tag Archives: nutmeg

Quiche Lorraine

Versão em Português

Quiche Lorraine

On my last trip to Brasília, my aunt Paula gave me a wonderful gift: Gui Poulain’s Cartas Amarelas! The book is as beautiful as the autograph! Of course, I was dying to try one of the book’s recipes – to start our Pie Tertúlias, I chose his recipe for Quiche Lorraine, one of my favorite savory pies!

I followed the recipe ALMOST to a T – I changed the way to roll out the crust, because I didn’t want to make a mess on my counter! As expected, it was delicious. The best thing is that this pie is equally good hot and at room temperature. This recipe yielded six servings – lunch, dinner, and lunch again! Nobody complained of eating the same thing three meals in a row… 😉

For the crust
250 g flour
125 g cold unsalted butter
2 tsp salt – next time, I’ll use just one, as I thought the dough was a tad too salty
1 tsp sugar
1 egg yolk
50 mL water

For the filling
300 g bacon, chopped
1 onion, chopped
3 eggs
250 g heavy cream
salt, pepper, nutmeg
150 g gruyère, coarsely grated – I’m sure any melty cheese would work just fine, but gruyère and emmental are the traditional options

Quiche Lorraine

Start by making the crust. Whisk the flour, salt and sugar in a bowl. Add the butter and, with your fingertips or a pastry cutter, mix until you get a coarsely crumbly mixture. Add the yolk and the water and combine just until you can make a ball – don’t knead it, or else it will be too hard! Wrap this ball with some plastic wrap and place it in the fridge for about 20 minutes.

Fry the bacon on low heat. Be patient, so that the bacon grease can render. When it’s all nicely fried, remove SOME of the grease, add the chopped onion and fry it until it’s golden. Set the bacon and onion aside, and try not to snack on it too much until it’s time to assemble the pie.

In a bowl, whisk the eggs with the heavy cream and season with salt, pepper, and nutmeg.

Remove the crust from the fridge. The normal way of rolling out the crust is by dusting your counter with flour. As I didn’t want to clean the flour mess, I cut two sheets of wax paper, placed the crust between the sheets, and rolled it out with a rolling pin. Then, I removed the top layer of paper, placed my 9-inch pie dish upside-down on top of it, flipped everything, and the crust just… fell into place beautifully. (And then, obviously, I removed the second layer of parchment paper)

Now comes the easy part: cover the bottom of the crust with the bacon and onions, then pour the egg and cream mix, and cover everything very well with the grated gruyère!

Bake on a preheated oven for about 40 minutes, give it or take, or until everything is golden brown and firm! You can eat it as soon as it comes out of the oven (which is what we did here) or you can wait and eat it at room temperature (which is also what we did here! 😀 )

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Red Onion Dip

Versão em português

On the first weekend of February, we have Super Bowl. On the last, carnival – which we will celebrate with a Netflix binge-watch. These things call for a little snack, don’t they? 😉

To begin our Dip Tertulias, I (slightly) adapted this recipe by Rita Lobo, a fantastic Brazilian TV chef, because I was out of yellow onions. 🙂 I’ve made the original recipe, but truth be told, it’s much better with red onions!

You’ll need:

350 g sour cream or crème fraîche

2 large red onions (or 4 medium), sliced as thinly as you can

4 Tbsp of olive oil

Juice of 1 lemon

Salt, pepper, and nutmeg, to taste

Start by slicing the onions. If you have a mandolin, here’s your chance to finally use it! 😀 As I don’t have one (yet), I used a very sharp knife to get the job done.

In a large skillet, heat two Tbsp olive oil on low heat and add the onions. Now it’s time to caramelize: stir the onions every now and then, until their texture changes considerably – they’ll be soft and the white part will be translucent. Here, this process took around 20 minutes. Rita Lobo said that “it’s no use turning up the heat: the onions will burn instead of caramelize,” so I obeyed!

In a bowl, mix the sour cream with the remaining olive oil, the lemon juice, and the seasonings. Set aside.
When the onions are nicely caramelized, set aside a small portion for garnish, and chop the rest REEEALLY thinly. Add the chopped onions to the seasoned sour cream. Cover and chill in the fridge. Serve with crackers or sliced carrots and cucumbers.

This is a good recipe for a game night (here, Cards Against Humanity), because it is not only tasty, but can also be made the day before!

Cinnamon Rolls

Versão em português

Cinnamon Rolls

This is the 100th recipe of Tertúlias de Forno e Fogão! Nothing goes better with the cold weather than a nice hot cinnamon roll! This is a wonderful recipe for Valentine’s Day’s brunch (which, in Brazil, we celebrate on June 12, for some crazy reason).

A while back, I tested a wonderful recipe by Technicolor Kitchen: raspberry jam rolls. It was my first attempt at “rolls,” and it was a major hit. After eating about four rolls, Sky asked me: “when are you making cinnamon rolls?”

I looked for a recipe, but I didn’t seem to like any! So I finally decided to do the obvious: I combined the jam rolls dough with a filling of my own creation. It was fantastic!

For the dough, you’ll need:

1 ¼ teaspoons instant dry yeast
2/3 cup (160ml) whole milk, lukewarm
55 g granulated sugar
450 g all purpose flour
½ teaspoon ground cinnamon
Pinch of salt
2 eggs, lightly beaten
2 tsp vanilla extract
100 g unsalted butter, melted and cooled

For the filling, you’ll need:

120 g butter

3 Tbsp honey

3 Tbsp brown sugar

1 ½ Tbsp ground cinnamon

½ Tbsp nutmeg

1 cup chopped walnuts – optional.

For the (very optional) frosting, you’ll need

1 cup confectioner’s sugar

Juice of 1 lemon

Cinnamon Rolls

Naturally, we’ll start with the dough. In a big bowl, mix the yeast, the milk, and 1 Tbsp of the sugar. Set aside for 10 to 15 minutes. When the mixture has bubbled, with a layer that looks like beer foam, it’s time to add the rest of the sugar, flour, cinnamon, salt, eggs, vanilla, and butter. Mix with a silicon spatula until all ingredients are incorporated.

Now it’s time to put your gym membership to a good use: knead! (Or just use a stand mixer with a hook attachment). Knead the dough until it’s smooth and elastic. When this happens, shape it into a ball, and place it back in the bowl. Cover with plastic wrap and let it rise in a warm place until it doubles in volume.

While the dough rises, you can prepare the filling: melt the butter and mix the honey, sugar, cinnamon, and nutmeg. Chop the walnuts and set aside.

If, like me, you don’t have a nice counter to work with, cover a table with plastic wrap, so it’s easier to roll out the dough and clean up! 😀

Butter a baking pan – mine was 8 x 12 inches, and it was just right.

Now that the dough has risen, it’s time to roll it out. Lightly flour your work surface and use a rolling pin to shape the dough into a 24 x 10-inch rectangle.

Spread the filling over the dough, leaving a 0.5-inch border uncovered. It may seem like you won’t have enough filling, but spread it nicely and it will cover everything. Sprinkle the walnuts.

Starting from the widest side, roll the dough firmly. You might think this is scary, but just go slowly. When you’re done rolling, admire your work for a minute, thinking “wow, I’m good at this stuff!” Slice the roll into 12 pieces and place them with the cut side up on the prepared baking pan.

Cover the baking pan and let the rolls rise for about 40 minutes. Meanwhile, pre-heat the oven, do the dishes, etc…

Cinnamon Rolls

Bake the rolls for 25-30, or until they are golden. Let them cool in the baking pan for about 10 minutes, then carefully place them on a cooling rack.

If you want to, make the frosting. Place the confectioner’s sugar into a bowl and add the lemon juice, 1 Tbsp at a time, mixing well until you reach the consistency shown in the picture. Drizzle the frosting over the cooled rolls. If you want, you can simply dust some confectioner’s sugar over the rolls, it’s pretty!

As this is a time-consuming recipe, don’t bother making half. Freeze the cooled unfrosted rolls in a Ziploc bag. To serve, thaw them completely, then spray a bit of water over them and place in the oven for 5-10 minutes, to warm up! 🙂

Salt Cod Quiche

Versão em português

Quiche de Bacalhau

Salt cod is a big deal in my family. We eat it for Christmas, Easter, special occasions, not-so-special occasions… Here in Uruguay, we can only find it around Easter. The worst thing is that it’s almost impossible to find nice thick pieces! Although it’s a bit of a pain to deal with thin salt cod, I buy it whenever I see it – did you say salt cod cakes? Bacalhoada? Basically anything with salt cod?

Looking for a different way of preparing it, I found this recipe on Receitas de Minuto. It was great – a much lighter way of eating salt cod!

For a 9-inch quiche, you’ll need:

1 cup flour

80 g cold butter, cubed

1 egg yolk

Pinch of salt

For the filling:

½ cup chopped onions or leeks

10 olives, give it or take

200 g salt cod, de-salted and shredded

1 cup heavy cream

2 eggs

Pepper, nutmeg, and paprika

Quiche de Bacalhau

Start by making the dough, which is basically the same as in the cheese empada. In a bowl, place the flour, salt, and butter. Mix the ingredients using a pastry cutter or your fingertips, crushing the chunks of butter until the texture resembles wet sand. Add the yolk and shape the dough into a ball. If you live in a dry area, you may need to add a couple Tbsp of water to be able to bring the dough together.

Roll the dough over a 9-inch round pan, pressing well on the bottom and sides of the pan. With a fork, unleash your inner murderer and prick the entire crust. Bake on a pre-heated oven for 15 minutes, remove from the oven and set aside.

While the crust cools, prepare the filling: in pan that fits all the ingredients for the filling, sautée the leeks/onions and olives with a bit of olive oil until they soften a bit. Add the shredded salt cod and season with pepper, nutmeg, and paprika. Taste for salt – you usually don’t have to add any!

Remove the pan from the stove, mix in the heavy cream, and let it cool a bit before adding the eggs – you want a quiche, not scrambled eggs! 😀

After mixing in the eggs, pour the filling over the crust and bake in a pre-heated oven for approximately 40 minutes, or until the filling is set and golden-brown. Wait a few minutes before slicing the quiche and serve with a nice green salad!