Day 7- Caramelized Onion Quiche with Portabella Mushrooms and Gouda

Last day- “The Week Of Eating In Challenge”

Whew, my final day of the challenge. And I have a very yummy recipe for you. You can use this for brunch, lunch or dinner. It is a very versatile dish. It’s a quiche. But not just any quiche, a caramelized onion with portabella mushroom and Gouda quiche. Yep, I had to “Ashley” it up. You can serve it with a nice salad for lunch or dinner and maybe some nice roasted potatoes for brunch. Whichever way you choose, I’m sure it will be super tasty. Enjoy and Bon Appétit!

Caramelized Onion Quiche with Portabella Mushrooms and Gouda

Makes 8 slices or 1 quiche

Ingredients

• 1 pie crust (either use Pate Brisee recipe below, or store bought)
• 2 c thinly sliced onion rings (about 1 large onion)
• 2 T olive oil (1 T to sauté the mushrooms and 1 T for the onions)
• 2 c small chunks of portabella or baby portabella mushrooms
• 4 large eggs
• 2/3 c half and half
• 1/3 c whole milk
• 1/2 t salt
• 1/2  t freshly ground black pepper
• 1/2  t freshly grated or ground nutmeg
• 1  1/2 c (packed) coarsely grated Gouda cheese (about 7 ounces), divided
• 1/2 c chopped fresh basil

Preparation

1.     Preheat oven to 450°F.

2.     Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes.

3.     Pull crust out and reduce oven temperature to 325°F.

4.     Meanwhile, heat 1 T of olive oil in heavy large skillet over medium-high heat. Add onions;   

sauté until beginning to soften, about 2 minutes. Then reduce heat to medium low and stir occasionally as the onions begin to caramelize. Toss in a little salt and pepper to taste as you are doing this. When done, set aside.

                5.    Heat in another skillet the other 1 T of oil and saute the mushrooms until soft, about 3-4 minutes. Salt and    
                       pepper to taste. 

6.     Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large

bowl to blend. Put caramelized onions, mushrooms, 1 c of the Gouda cheese and the chopped basil into the prepared pie shell. Next pour the filling into the pie shell. Sprinkle remaining 1/2 cup cheese over quiche.

7.     Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30

minutes. Cut into wedges.

Buttery pastry dough (Pâte brisée)
Makes a 9-inch pie shell

This dough refrigerates well after baking and reheats to perfection.
Sift together:
  2 c  all-purpose flour
  1/2 teaspoon salt
Add:
   1/2 c (1 stick) cold unsalted butter
  3 T chilled vegetable shortening
Cut half the shortening into the flour mixture until it has the consistency of cornmeal. Cut in the remaining half until it is pea-sized. Sprinkle the dough with:
   5-6 T ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
   1 t to 1 T ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Let the dough rest in the refrigerator for at least 30 minutes before using.

Recipe guide:

T= Tablespoons

t=  teaspoons

c=  cup/s

So this ends my week of  “The Week Of Eating In Challenge” offered by Huffington Post. It has been a tremendous learning experience for me. Especially on the do’s and don’ts of blogging. Thanks to you that have been following my blog. So up next after a week of eating in and making wonderful food at home, I will go out and review a local new restaurant in my neighborhood. And maybe even through in a wacky Ashley recipe to boot. 

Till then live, love and eat some fantastic food.

Day 6- Stuffed French Toast with Cherry Bourbon sauce

Day six -“The Week Of Eating In Challenge”

For today I thought I’d do a brunch item, it being the weekend and all. And who doesn’t love French toast. So, I decided to make it even better and stuff it with some delicious sweet creamy cheeses and then serve it with a fruit sauce with some bourbon in it. Yum! Savor and enjoy the pleasure it brings to your palate.

Stuffed French toast with cherry bourbon sauce

Serves 4

Batter:

2 eggs

1 c milk

1 t ground cinnamon

1 t pure vanilla extract

Filling:

8 oz (1 package) cream cheese

4 oz Mascarpone cheese

1/4 c powered sugar

1 T orange zest

1 t bourbon

Sauce:

1 c water

½ c bourbon

¼ c orange juice

1 c dried tart cherries
½ c sugar
1 T cornstarch

Dash of water to mix the cornstarch with

1.Butter, as needed 6 -8 (2-inch thick) pieces Italian or French bread (regular sandwich bread can be used in a pinch)

2.Batter: Combine all ingredients in a large bowl and whisk, mixing well until incorporated. Keep refrigerated until ready to use.

3.Filling: Fold all ingredients together in a bowl until well incorporated but not completely smooth.

4.Syrup: Combine all ingredients (except cornstarch) in a saucepan over medium-high heat. Stir until sugar dissolves. On the side mix cornstarch with a dash of water, just to make it a liquid. Add to the other ingredients. Bring to a boil and let reduce by 1/3.

5. French Toast: Preheat oven to 350 degrees F. Heat a large sauté pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.

6. Cut each French toast in half and serve with the cherry bourbon sauce and, if desired, a large dollop of fresh whipped cream (or whipped cream in a can).

Recipe guide:

T= Tablespoons

t=  teaspoons

c=  cup/s

And I thought since you already have the bourbon for the french toast recipe, why not have a tasty bourbon brunch cocktail to go with it. I found this on the internet, so I can't take credit for the recipe. But I plan to try it very soon. It sounds really fantastic AND a great way to use up that bourbon : )

Bourbon and Blood Orange Blast

Ingredients

       1 1/2  ounces  bourbon

       1/2  cup  blood orange juice

       8  fresh mint leaves, plus sprig for mint

       1  orange wedge

·      Turbinado sugar for garnish

Preparation

In a shaker, mix together the bourbon, blood orange juice, and mint leaves. Serve over ice in a low glass and garnish with a sprig of mint. Rub the rim of the glass with the orange wedge, then dip the edge in a dish of turbinado sugar (also called sugar in the raw).

Now there is only one more day of the challenge. I hope all of you are enjoying all of the recipes that I have put up. It has been a fun challenge for me to keep up with all of the blog posts. But this is just the start of something really big. Someday in the not so distant future, you will be seeing me doing all of this cooking on TV, on the internet and in person doing cooking demos at celebrity chef events (it’s nice the think BIG). Take care and get ready for the final and seventh day of the challenge.

Till then live, love and eat some fantastic food.

Day 5- Caprese salad

Day five -“The Week Of Eating In Challenge”

So, onward I plug with new recipes every day. It is defiantly harder than I initially thought at the beginning of this week.  I decided to go with a light and tasty dish for today that can also be used as a wonderful appetizer. This is officially my mom’s favorite salad. So I’d like to dedicate today’s post to my mom. She truly is the one who first and continues to “feed” my love and passion for fantastic food. Thank you mom.

For those of you who are reading my blog, let me know if there is a favorite dish from childhood that you remember and would like to share.  I find a lot of my recipes are just a more gourmet version of favorite foods from my childhood. So here is the recipe for today, the fifth day of the challenge, Caprese salad.

Caprese salad

Serves 4

Ingredients

• 3 vine-ripe tomatoes, 1/4-inch thick slices
• 1 pound fresh mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh basil
• Balsamic vinegar for drizzling (I used an orange infused vinegar)
• Extra-virgin olive oil, for drizzling
• Coarse salt and pepper
• A loaf of crusty French bread to serve with the salad

Directions

1.I like to reduce the balsamic vinegar in a pot till it’s thick and drizzles really nicely on the tomatoes and cheese. This is optional, you can just drizzle the vinegar as is.

2.Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.

3. Drizzle the salad with extra-virgin olive oil reduced balsamic vinegar and season with salt and pepper, to taste.

4. Serve with some nice warm crusty French bread.

Optional- you can use this recipe as a nice little appetizer. I recommend putting the bread slices in the oven for 5-10 minutes at 350 to crisp them up. Then put layer the tomato, mozzarella, and basil on top of a piece of French bread.  Drizzle with the oil and vinegar and serve.

So, only two more days to go of the challenge. Keep on cooking and make some tasty food. More yummy recipes and and blogs to come.

Till then live, love and eat some fantastic food.

Day 4- Maple soy glazed salmon with rice and lemony sautéed spinach

Day four - “The Week Of Eating In Challenge”

Hope your week of eating in is going well. Mine is. I'm  having lots of fun cooking the food. Especially since I have to take pictures of it for this blog. Feeling though like I need a 101 course on food styling. Which is actually a very good profession to go into. But me, I think I ‘d like to stick to cooking and performing. That’s definitely my bag, baby.

So for today’s recipe, it is a favorite of mine to share since it is so simple. Also, it is very tasty and can be very impressive looking when made for guests. The recipe is only for 2 servings, but you can of course adjust it, depending on how many people you will be serving. This a very good meal to make for a date or for your hardworking wife....or husband.

Maple soy glazed salmon with rice and lemony sautéed spinach

Serves 2

Ingredients:

2 salmon filets

½ c soy sauce

½ c maple syrup

1 T scallions (green parts chopped in little rings, for garnish)

1 bag (6oz) baby spinach

1 T butter or olive oil

Juice of one lemon (you can use the bottled kind, about 3 T)

Dash salt

2 cups cooked rice (I recommend Jasmine or Basmati)

Preparation:

1.     Pour the soy sauce and maple syrup into a bowl.

2.     Marinate the salmon filets in the liquids for at least 30 minutes (longer is fine too).

3.     While you’re doing this, prepare the rice to the packages directions. I prefer to use Jasmine or Basmati, since they are so aromatic and flavorful.

4.     Chop scallions and set aside.

5.     Once the salmon is done marinating. Put the liquid in a pot and cook down until it reduces to a thicker consistency. It should reduce down about three times. You don’t really need to stir it much, just simmer it over medium to medium low heat. This will be the glaze for on top of the salmon. Set aside when done.

6.     To cook the salmon, you can do so by grilling it or sautéing it. If in a sauté pan, make sure to spray it with Pam, so it will not stick. If grilling, make sure to oil the grill well before you put down the filets. Depending upon the thickness and how done you like it, you should cook it 2-4 minutes for each side.

7.     Take the salmon off the heat and put on a plate and cover with tin foil, as you prepare the spinach.

8.     Heat up a large sauté pan at medium to medium high heat and add in the butter or oil (if butter make sure to not burn it).

9.     Through in all the spinach at once. Squeeze or add in lemon juice and salt.

10. With tongs or fork, flip spinach around a few times over the heat, until it just starts to wilt (only a minute or two at most). Take it out before it’s fully wilted, as the carryover cooking will continue.

11. For plating, put down the rice (you can spray a little cup or bowl with Pam, fill it with rice and use that for a form if you want. Then just invert it on the plate and take off the cup/bowl) Put salmon ton top or to the side of the rice and drizzle with the marinade. Then sprinkle the scallions on top for garnish. Put the spinach next to the salmon and viola, you have a fanatic looking meal.

Recipe guide:

T= Tablespoons

t=  teaspoons

c=  cup/s

I’d love to hear if any of you are cooking any great meals of your own. Always remember, it is ok to be creative in the kitchen. That’s how all of the great chefs got to be where they are. But I’m here to help and give some good ideas and pointers on how to do that. So on now to work on my next blog for Day number five in the weeklong challenge of eating in. It has been more than I had bargained for let me tell you.  Have to be food writer, food stylist, food prep and the chef all in one. But, I always love a good challenge. See you all tomorrow.

Till then live, love and eat some fantastic food.

Day 3- Macaroni and Cheese with Tuna and Peas

Day three -“The Week Of Eating In Challenge”

So, we have made it this far on the challenge. Now we are at hump day for the week, good old Wednesday. I thought some good old comfort food would be great today.

This was one of my favorite dishes as a kid. Macaroni and cheese with tuna and peas. A one-dish meal complete with a veggie and protein. I like to make mine from scratch, but you of course can use a box and mac and cheese as well. And you can make it as plain or as fancy as you desire. Just get a bit creative and have lots of fun while making this dish. On a side note, since it is a one dish meal……..FEWER DISHES. This is a great thing for me since I am dishwasherly-challenged. So without further ado, here it is.

Ashley's Sassy Macaroni and Cheese with Tuna and Peas

Serves 6

Ingredients

• 4 c Dried Macaroni or small noodles of your choice
• 1/2 Stick Or 4 T Butter
• ¼ c All-purpose Flour
• 2-½ c Whole Milk
• 2 t (heaping) Dry Mustard
• 1 1b. Cheese, Grated (I used a combo of sharp cheddar, parmesan and munster)
• ½ t Salt, More To Taste
• ½ t Black Pepper, To Taste
• 2 -3 cans Drained Tuna
• 2 c Cooked Peas
• Optional Spices: Cayenne Pepper, Paprika, garlic powder (I used garlic and paprika)
• Optional fresh herbs: basil, dill (I used fresh basil. Just finely chop it, mix in or serve on top)

Directions


             1. Cook macaroni until al dente( cooked till firm, but not hard)

Drain.

2.In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for 3-5 minutes, whisking constantly. Don’t let it burn (this is called making a rue, which I’ll talk about in a future blog post)

3.Pour in milk, add mustard, and whisk until smooth. Cook for five minutes or until very thick.

4. Reduce heat to low.

5. Add in cheese and stir to melt. Add salts and pepper to taste. If using, add in optional spices and stir.

6. Pour in drained, cooked macaroni and stir to combine. Add in drained tuna and
cooked peas.

7. If using fresh herbs, stir in now (you may also sprinkle them on top at the end).

8. Serve immediately (which will be very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350 for 20 to 25 minutes or until bubbly and golden on top.

Recipe guide:

T= Tablespoon

t=  teaspoon

c=  cup/s

FUN QUICKER OPTION

You can of course just add a can of tuna and some cooked peas to a boxed package of mac and cheese in a pinch. Then if you have any extra cheese, herbs and spices; add them in at the end as well. Be creative and have fun. You can turn a dull box of mac and cheese into something pretty darn tasty and very comforting.

So tomorrow look for another fun Ashley recipe. Half way through the week, we can do it, “The Week Of Eating In Challenge”. Good luck.

Till then live, love and eat some fantastic food.

Day 2- Hoppin John

Day two -“The Week Of Eating In Challenge”

So we are on to day two of the challenge. Hope you guys are enjoying the recipes so far. Next up is a fairly simple vegetarian dish that can be made with some cooked ham for you meat eaters out there. This is my version of the traditional New Year’s Day good luck dish called Hoppin John. This is a rice dish made with black-eyed peas. A nice variation that I make is made with black beans instead. This is my favorite way to make it.  This dish can be enjoyed as a side dish to a meal, or as the meal itself. In my option, the best way to eat this dish is with a nice bottle of Louisana hot sauce by your side. Sprinkle some on to bring up the flavor and add a dash of heat.

Hoppin John 

Makes 2 servings

Ingredients

2 c prepared rice (white or brown)

1 T olive oil

2 t garlic, finely chopped

½ c red pepper, finely chopped

1 16oz can of either black-eyed peas or black beans (you may also use the same amount of dried beans that have been soaked and cooked)

½ t cumin

a dash cayenne pepper (or my favorite from Penzey’s spices is ground red chipotle)

1 bay leaf

½ -1 c vegetable broth, chicken broth or water

salt/pepper to taste

¾ c grated sharp cheddar cheese

½ c diced tomatoes

¼ c scallions, finely chopped into rings

 2 pieces cooked ham (optional for on top)

Directions

1.      1. Prepare rice as directed on the package

2.   2. Then add in the garlic and saute for 1 minute. Add in red pepper for 2 minutes and saute.

4.   3. Add in peas or beans, spices, bay leaf and broth or water.

5.       4.  Bring to a boil. Reduce heat and simmer until most of the liquid has evaporated. 8-10 minutes.
     
 5.  Salt and pepper to taste.

7.       6. Spilt rice into two serving bowls. Pour cooked peas or beans on top.

8.       7. Sprinkle the cheese on top. Either put in the microwave, broiler, or toaster for a few moments to melt the cheese on top.

9.       8.  Serve with chopped tomatoes and scallions on top. You may also add the optional piece of cooked ham on dish as well. Either chopped or as a whole piece.

Tomorrow I will have yet another blog post and recipe for day three of “The Week Of Eating In Challenge”.

Till then live, love and eat some fantastic food.

DAY 1- Carrot potato soup and stuffed grilled cheese sandwich

Day one -“The Week Of Eating In Challenge”

This is the challenge offered by Huffington Post to make a pledge to eat in for a whole week. No restaurants, but lots of fun. It starts Monday February 22 and goes to Sunday February 28. I hope you can join me in taking this challenge.You can sign up to do the pledge by just following the link above.

To help you out with this, I will be posting short blogs with a delicious and simple recipe everyday of this weeklong challenge.

So for my first recipe, I have one of my favorite comfort foods, soup and a grilled cheese sandwich. Growing up my mom always made this wonderful carrot potato soup. It was simple, tasty, and very comforting. Along with that I would have a grilled cheese sandwich. 

As a young child, I had a bit of confusion in the word grilled cheese sandwich. Thinking that since it was my favorite sandwich and I was a ‘girl”, for the longest time I called it a “girled” cheese sandwich. And to this day, I still slip up once in a while and out pops a request for a “girled” cheese please.

So for today’s recipes, I offer you the carrot potato soup and a stuffed grilled cheese sandwich (a bit more of a gourmet and grown up grilled cheese). Hope you enjoy them.

Carrot potato soup with a stuffed grilled cheese sandwich

SOUP

Ingredients

• 2 T butter or olive oil
• 1 large onion, chopped
• 3 c peeled and thinly sliced potatoes
• 3 c grated carrots
• 5 c vegetable or chicken broth
• 1 bay leaf
• salt and pepper
• ¼ c finely chopped parsley or tarragon (optional)

           

Directions

1. Sauté onions in butter or oil until tender over medium heat in pot.

2. Add carrots, potatoes, and bay leaf. Sauté for 2-3 minutes.

3. Add in broth, just enough to cover the vegetables in the pot.

4. Bring to a boil. Then turn heat down to simmer.

5. Simmer, uncovered, until vegetables are tender, about 20-25 minutes.

6. Discard bay leaf and puree soup.

7. Season with salt& pepper.

8. Stir in chopped parsley or tarragon just before serving (optional).

THE SANDWICH

Basically for a grilled cheese sandwich you will need your favorite bread.  I used a rustic Italian loaf for mine. 

Then the most important part is the cheese. Any variety of melting cheese that is sliced will work. For mine I used a sharp cheddar and Gouda cheese.

Then you need ingredients to “stuff” your grilled cheese with.  I used sliced tomatoes and spinach in mine. Some other ideas to put into your sandwich are: pesto, bacon, roasted peppers, sautéed mushrooms, chopped herbs, caramelized onions, you name it.

You can get very creative with your stuffed grilled cheese sandwich.

Then you butter the outside pieces of your bread. Put one buttered slice down in a pan or Panini grill. Layer with cheeses and “stuffing ingredients. Cook on a medium flame till brown and crispy on both sides. Or put the Panini press down and cook till lovely grill marks emerge and the cheese is all gooey and delicious.

Slice the sandwich and serve with a nice hot bowl of the carrot potato soup and lots of love.

Tomorrow look for another blog post and recipe for Day Two of “The Week Of Eating In Challenge”.

Till then live, love and eat some fantastic food.