Month: February 2020

Broccoli and Cheese Quiche

Broccoli and Cheese Quiche

  • Basic quiche pastry
  • 1 cup small broccoli florets
  • 2 sliced mushrooms
  • 3 green (spring onions, including some tender green tops, thinly sliced)
  • 4 eggs
  • 1 1/2 cups milk
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp freshly grated nutmeg
  • 1 cup Monterey Jack cheese
  • 1 cup Cheddar cheese
  1. Preheat oven to 425 degrees. On a lightly floured work surface, roll out the pastry dough into a round 12 inches in diameter. Drape the round over the rolling pin and carefully transfer to a 9-inch pie pan. Gently ease the pastry into the pan. Trim the pastry even with the pan rim. Prick the bottom and side of the pastry shell with fork tines. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake for 8 minutes. Remove foil and bake until the pastry looks dry but not brown, about 4 minutes longer. Remove from the oven.
  2. Reduce the temperature to 325 degrees. Bring a saucepan 3/4 full of lightly salted water to a boil. Add the broccoli and cook until tender-crisp, about 5 minutes. Drain well, pat dry, and set aside. In a bowl, using a fork, beat the eggs until lightly frothy. Stir in the green onions, milk, salt, pepper, and nutmeg. Scatter the broccoli evenly in the pastry shell. Drop small clumps of the cheese evenly among the florets. Carefully pour in the egg mixture.
  3. Bake until a knife inserted into the center comes out clean, about 60 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil. Transfer to a rack to cool for 15 minutes. Serve warm.

Blender Hollandaise Sauce

Blender Hollandaise Sauce

  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • dash cayenne pepper
  • 1/2 cup butter
  1. Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don’t use residue in pan.
  2. Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don’t let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

  • 1 cup butter — softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.