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Wednesday, April 27, 2016

Quiche Broken Down

One of my favorite foods is quiche, it contains major food groups (veggie, protein, fat/starch), is versatile and delicious.  But what makes a quiche so good and can it be the latest food trend?  

Quiche is simply an open face savory pie with European origins and became popular in the US in the 1950s.  The exact origin is up for debate; it is most commonly thought that quiche started in France, due to the popular quiche lorraine however other internet sites say that quiche was first made in Germany (1).   

What is the best part to a quiche? The crust, custard or fillings?

Interestingly the crust was originally a bread dough and later morphed into a pie or pasty dough which we continue to use today.  Now, I’ve cheated with this recipe by using a frozen store bought pie crust (I know, I know) but it makes the process a bit faster and clean up much easier.  Sandy Ruffin will be teaching how to make pie dough from scratch during a quiche class in the Kitchen, so turn to her for tips!
Next you need to think about fillings.  You want cohesive flavors and not too many to overcrowd the space, otherwise anything goes.  Classics include ham and cheese, broccoli and cheddar, mushroom and gruyere, bacon and swiss but try getting out of the box and use goat cheese with veggies or fill it with seafood (crab, shrimp, scallops). Fillings need to be dried (think sopping wet spinach) otherwise the extra moisture will interfere with the custard.


The trickiest part is getting the custard right.  You want it to be smooth and creamy, not over cooked and dried out (like bad scrambled eggs).  After lots of recipe perusal,  you ideally want 1 part egg to 2 parts milk which tends turn into 2 eggs per cup of milk.  Now what type of milk… a fatty milk will usually lead to a more rich custard (this isn’t a diet food!) and I tend to use 1 part 2% milk and 1 part half and half.  In a pinch, use what you have but keep a mental tally of which quiches you liked best and what type of milk product you used. After baking, let it sit a little before cutting into it.  Happy quiche-ing!!


Pie crust of your choice
½ cup chopped onion
1 ½ cup broccoli
S&P, any herbs (we used dried oregano)
1 cup cheddar cheese, grated
¾ cup 2% milk
¾ cup half and half
4 eggs (room temp helps)

Preheat oven to 350.  Place your prepared crust (whether if be store bought or homemade and in your pie plate) on a baking pan which helps to collect any over spill from flowing into your clean oven.  Sautee your vegetables/fillings, in this case onions and broccoli, in a little oil or butter, add some S&P and herbs for flavor. (If you’re using seafood or bacon, you definitely want to cook it before adding it to the quiche). Allow the fillings to cool a little while you whisk together the milk products and eggs.  Spread your fillings out in the pie crust, top with your cheese, then slowly pour your custard over the whole area, making sure it is evenly distributed.  Bake in the oven for 30-50min… you want the top to brown and set.  Remove from heat and allow to sit for 5-10 minutes before serving.



Sunday, April 17, 2016

A Proposal for the Official Boston Marathon Cookie

I discovered this Bacon, Oatmeal & Raisin Cookie recipe by googling "best recipes for marathon runners".  It's an insanely good cookie whether you're running a marathon or not. If you're afraid of raisins, try dried cranberries or blueberries for a Boston twist. A cookie with bacon? Yes, those little bits in these cookies really will help you go that extra mile, whether you're in a race or just trying to get through a taxing day, promise! Thank you Bon Appetit for discovering this delicious recipe. And good luck to all the runners in the Boston Marathon tomorrow!


  • 8 ounces sliced bacon, cut into 1/4-inch squares
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup (packed) dark brown sugar
  • 2/3 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 2/3 cup raisins
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  • Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
  • Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.
  • Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.
  • Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.
  • Recipe by Autumn Martin of Hot Cakes Confections for Stumptown Coffee Roasters in Seattle WA
  • Photograph by William Abranowicz

Friday, April 15, 2016

Panko Crusted Fish

Fish is a staple in our household; options are unlimited due to fish diversity and prep time is minimal.  In twenty minutes you can make a delicious fish seasoned with just salt and pepper, then fried or baked, and finished with a little lemon squeeze.  Today, we’re using a recipe from Ina Garten which can easily be adapted to many types of fish and uses things you probably have in your pantry. In her 2010, “Barefoot Contessa, How Easy is That?” she shares a simple recipe for panko-crusted salmon which came out moist and flaky with a nice crispy skin.

Preheat oven to 425 degrees.  Mix the topping together; the lemon zest will provide a nice brightness to the fish and smells lovely, while the parsley helps with flavor.  If you don’t have panko, you can use toasted breadcrumbs, but make sure they are finely chopped in a food processor so they can be delicate like the fish.  The olive oil helps to clump the ingredients together, making it easier to spread on top of the fish.

Dry the fish fillets off with some paper towel, a wet skin impedes the crisping process.  With the skin side down, brush the tops with some mustard (or if you want a lighter flavor for a white fish try a little mayo or greek yogurt), sprinkle some S&P then gently press the panko mixture all over the top. (The mixture easily stays thanks to the olive oil and mustard!)  

Heat an oven proof pan with enough vegetable oil to cover the pan.  Try to avoid olive oil in this instance because we want a higher cooking temp which is better suited to vegetable oils.  Once the oil is glistening but not smoking, think a glossy paint, gently place the fillets skin side down into the pan.  You should hear a sizzling right away! (Check out our instagram post on BPMKitchen for a video of the fish entering the pan) Leave the fish, untouched, for 3-4 minutes then transfer the pan into the oven for 5-7 minutes.  Timing really depends on the type of fish and how thick the cut is.  Removed the pan and cover with a lid or tin foil for 5-10 minutes, allowing the fish to rest but also finish cooking in the residual heat.  Serve with some lemon wedges.

4         salmon fillets (6-8 ounce) , skin on

⅔ cup Panko bread crumbs
2 tbl    Minced fresh parsley
1 tsp   lemon zest
2 tbl    olive oil

2 tbl    mustard (preferably Dijon)
2 tbl    vegetable oil
  Salt & Pepper
  Lemon wedges

Thursday, April 7, 2016

Carrot, Ginger and Apple Soup w/ Grilled Cheese Croutons

As all New Englanders know, cold weather can continue well into spring and those days are often accompanied by lots of grumbling!  Instead, lets warm up with a vegetable soup which is both comforting and fresh, the perfect transitional recipe.

This week, Chef Vanessa from Project Bread demoed a Carrot, Ginger and Apple soup which we used as our foundation.  Chef Vanessa always likes to remind people that recipes are adaptable and are meant to be a guide.

Onions, carrots, apples and ginger were sautéed in a large pot using a little oil, and stirred occasionally to prevent browning.  Salt & pepper were added along with a little oregano. The broth was added to the pot, the temperature increased to bring everything to a boil and then reduced to a simmer, allowing the carrots to soften.

An immersion blender was used to purée the soup, allowing for some chunks to remain.  If you want a very smooth soup, a blender is the way to go, but be very careful when using it.  Make sure you don't fill the hot liquid/soup up to the top, and place a cloth covered hand on the lid to prevent it from flying off. 

The soup can be served with a little dollop of creme fraiche, yogurt, cream, etc. and we added a few drops of Sriracha for some heat.  

For a little more heartiness, we made a quick grilled cheese and cut it into small cubes to use as croutons.  Any bread and cheese will do, but we had a nice pumpernickel and some fontina and parmesan cheese in the fridge.  A little butter was melted in a pan, the best way to flavor and toast the bread.  

We hope you try the recipe from Project Bread and never be afraid to adapt or add things, trust your palate! 

Carrot, Ginger, and Apple Soup from Project Bread