The Best Quiche Lorraine

12 eggs
1 quart whipping cream
1 wedge lebeau pasture
1 wedge cherry gourmandise
1 wedge melting swiss
1 1/2 pounds cooked ham (roast)
1 bunch green onions
2 cubes butter (about)
Flaky pie crust (home make this in lasagna pan, don’t buy one)
1 tablespoon Nutmeg (also to taste for personal preference)
1 teaspoon salt (also to taste for personal preference)
1/2 teaspoon pepper (also to taste for personal preference)
Parsley, chopped

For the pie crust, make sure you do not overwork it. It needs to stay flakey. Line the lasagna pan to the rim with crust. Put nickel sized dots of butter on the crust surface evenly about 2 inches apart. Blanket the chopped green onion over the top of the butter. Sprinkle bite sized pieces of ham over the onion and butter. Then put one inch sized pieces of each cheese on top.

In a bowl, beat into submission eggs, whipping cream, nutmeg, parsley, salt and pepper. Now pour over the casserole.

Bake in preheated oven at 350 degrees for about an hour.



Meatball Indian Curry

Meatballs appear in every culture, but have you ever thought to add them to curry before? Well, maybe you have.

Cashew butter adds silky
richness to the dairy-free sauce.

l 1/4 pounds ground lamb
1 jalapeno, seeded and minced
1 tablespoon minced peeled fresh ginger
1 large garlic clove, minced
1 cup cooked rice
1 large egg
2 tablespoons chopped cilantro
1 teaspoon garam masala
Kosher salt and freshly ground pepper

2 tablespoons canola oil
1 large onion, finely chopped
1 tablespoon minced peeled fresh ginger
1 large garlic clove, minced
2 teaspoons medium hot Madras curry powder
6 tablespoons raw cashew butter
I/2 cups tomato juice (12 ounce .)
Kosher salt and freshly ground pepper
1/2 cup cilantro leaves
Basmati rice and warm naan, for serving

Preheat the broiler and position a rack 8 inches from the heat. In a medium bowl, knead the lamb with the jalapeño, ginger, garlic, rice, egg, cilantro, garam masala, 1 teaspoon of salt and 1/2 teaspoon of pepper. Roll the mixture into 18 balls and place on an oiled baking sheet. Broil for about 10 minutes, until the
lamb meatballs are nearly cooked through and the tops are lightly browned.

Now, in a medium enameled cast-iron casserole, heat the oil. Add the onion, cover and cook over high heat, stirring once or twice, until lightly browned, about 3 minutes. Add the ginger, garlic and curry powder and cook until fragrant, 1 minute. Stir in the cashew butter and cook for 1 minute. Add the tomato juice and 2 cups of water, season with salt and pepper and bring to a boil.

Add the meatballs and any pan drippings to the sauce, cover partially and simmer over moderate heat, stirring frequently, until the meat is tender and the sauce is very thick, about 30 minutes. Stir in the cilantro and
serve with rice and warm naan.

If you are so inclined to partake of some libations, i recommend a wine Fruit-forward, medium-bodied red blend: like a 2009 Domaine Rimbert Les Tracers de Marceau St.-Chinian. Yeah, try and find that one! I would give u a standing ovation if you did. But if you do? Be ready to be mind blown.


Traditional ‘Americanized’ Pastitsio

How do you have something traditional AND Americanized? Skill and silliness, that’s how.

This is my most favorite Greek Dish since before I could read.

2 medium sized onions, chopped
1/4 cup butter
2 pounds lean ground beef
Dash each cinnamon, cloves and allspice. (add to taste for personal preference)
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup water
2 tablespoons tomato paste
1 pound elbow macaroni
3 eggs, slightly beaten into submission
1 teaspoon salt
3/4 cup grated parmesan cheese

Cream sauce:

6 tablespoons butter
3/4 cup flour
1 quart milk
3 eggs, slightly beaten
1 teaspoon salt

Saute onion in butter until golden. Add meat and cook, stirring until well browned. Add cinnamon, cloves, allspice, the two teaspoons of salt and pepper. Stir in water and tomato paste; simmer for five minutes. Set aside.

For the macaroni filling, cook macaroni according to directions on the package. Mix with the three eggs and the one teaspoon salt. Set aside while making cream sauce.

Spoon half of the macaroni filling into a buttered nine by thirteen inch pan and sprinkle with 1/4 cup of the parmesan cheese. Place all of the meat mixture on top. Pour remaining macaroni filling over meat and sprinkle with another 1/4 cup of the parmesan cheese. Then pour all of the cream sauce over the macaroni; sprinkle top with remaining 1/4 cup parmesan cheese. Bake at 350 degrees for 45 minutes, or until thoroughly heated (if refrigerated, bake for 1 hour). Makes 10 servings.

Cream sauce:

Melt butter in a pan. Gradually stir in flour and cook, stirring, until blended and bubbly. Gradually stir in milk and cook, stirring, until sauce is smooth and thickened. Stir in eggs and salt until will blended.

Now stuff your face hole!


Bacon Beef Medallions with Morels

8 slices of bacon
2 beef teres majors (about 1 pound each), cut into 8 medallions
Freshly ground pepper
2 tablespoons vegetable oil
16 fresh morels, rinsed, or dried morels-soaked in boiling water for 30 minutes, drained and rinsed
4 large scallions cut into 1/2 inch lengths
1/2 cup Madeira
3/4 cup mushroom stock or low-sodium broth
2 tablespoons cold unsalted butter

Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute.

Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140 degrees, about 3 minutes.

Transfer the meat to plates; discard
the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.


Coconut Curry Noodle Soup

10 ounces Chinese wheat noodles (mein), or rice noodles
1 tablespoon safflower or peanut oil
1/4 cup plus 1 tablespoon Thai yellow curry paste (from one 4-ounce jar or can)
4 cups chicken stock
1 can (14 ounces) unsweetened coconut milk
1 lemon
Garnish: fresh basil and 1/2 English cucumber, thinly sliced

Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.

Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant,
1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil Whisk in coconut milk. Cook until just simmering (do not boil).

Cut lemon in half, and squeeze l half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.

It can also be topped with cooked chicken, seafood, or tofu. Also other garnishes, such as scallions, cilantro, chiles, peanuts, or hard-cooked eggs.


Chicken with Basil & Lime

2 tablespoons fresh lime juice (from 2 to 3 limes)
1 tablespoon safflower or peanut oil
2 teaspoons low-sodium soy sauce
2 teaspoons sugar
1 large shallot, thinly sliced into rings
Coarse salt
2 boneless, skinless chicken breast halves (about 8 ounces each), pounded to an even thickness (about 3/4 inch)
1 cup basil leaves

Stir together 1 tablespoon lime juice, the oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.

Heat broiler. Arrange chicken on top of shallots in dish. Broil 8 inches from heat source until lightly browned, about
7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Save the pan juices.

Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.

The lime-and-soy-marinated chicken is delicious when added to coconut-curry soup, but it can also be served on its own.

(Note) Chicken can be marinated for up to one day.


Breakfast Strata

3 cups small broccoli florets (about 6oz)
3 sweet or hot Italian turkey sausage links (about 10oz), casing removed
2 plum tomatoes, seeded and chopped
3 scallions, trimmed and sliced
1 loaf Italian bread (about 14oz), cut into 1 inch cubes
8 large eggs
4 egg whites
1 1/4 cups skim milk
1/4 teaspoon salt
1 package (10oz) 2% white cheddar cheese, shredded

Bring a large pot of lightly salted water to boiling. Add broccoli and cook 3 minutes. Drain and set aside.

Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat and crumble in sausage. Cook 5 minutes, breaking apart with a spoon, until cooked through. Add tomatoes and scallions, cook three more minutes. Remove from heat.

Place bread cubes in a large bowl. Medium-size bowl, whisk eggs, egg whites, milk and salt. Pour sausage mixture and broccoli florettes over bread. Stir to combine. Add egg mixture and 1 1/2 cups of cheese and stir to blend evenly. Coat a large rectangular or oval dish with nonstick spray. Transfer mixture to prepared dish, cover with plastic and refrigerate overnight.

Heat oven to 350°. Uncover dish and top with remaining 1 cup cheese. Cover with nonstick foil and bake at 350° for 45 minutes. Uncover and cook 15 minutes more. Increase oven temperature to broil and crisp under broiler for three minutes. Let rest five minutes before serving.

Saturated with yummy goodness!


Lemon Garlic Marinade

1 teaspoon oregano
1 chopped onion
1 teaspoon dried thyme
1 teaspoon garlic salt
¼ cup vegetable oil
½ teaspoon black pepper
½ teaspoon celery salt
½ cup lemon juice

Mix all the marinade ingredients together and pour this mixture over the meat in a glass dish.

Turn the “steak” a few times to cover it with the marinade then cover the dish and let the meat marinate overnight or for at least 6 hours in the fridge.

Now chuck the marinade and cook the steak. Easy-peasy.


Shakshuka with Fennel & Feta

2 tablespoons extra virgin olive oil
1 small onion, cut into half inch cubes
1 small fennel bulb, cord in thinly sliced
2 serrano chilies, seeded and chopped
1 jalapeño, seeded and finely chopped
1 green bell pepper, diced
Kosher Salt
2 garlic cloves, minced
1 tablespoon harissa
1 teaspoon sweet spanish smoked paprika
1 28oz can whole tomatoes, chopped with their liquid
1/2 cup water
6 large eggs
2 tablespoons chopped parsley
1/2 cup crumbled feta cheese

In a large skillet, heat the oil. Add the onion and fennel and cook over moderately high heat, stirring, until softened, three minutes. Add both chilies and the bell pepper and season with salt. Cook over moderate heat, stirring, until softened, about eight minutes. Add the garlic, harissa and paprika and cook, stirring, until fragrant, one minute. Add the tomatoes and water and simmer over low heat until the sauce is thickened, 10 minutes.

Crack the eggs into the sauce. Cover and cook over moderately low heat until the whites are firm and the yolks are runny, five minutes. Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta.


Butter Chicken

16 chicken thighs (skin removed)
4 lemons
2 cups plain yogurt
1-1/2 inch size piece of ginger
5 large cloves of garlic
1 tbs cumin
salt and pepper

Make three slices with a knife across each piece of chicken thigh to allow the marinade to penetrate the meat.

Squeeze the lemon juice over the meat and season with salt and pepper. (Let stand for 30 minutes)

With a food processor or blender add all of the other ingredients above and blend into a creamy marinade.

Cover the chicken and rub the marinade in with your hands ‘with love’ so it is covers the meat completely.

This should marinade between five to eight hours.

Turn your oven to broil.

Remove the chicken and scrape off any excess marinade. Save the remaining marinade for the butter sauce.
Place the chicken pieces in the oven and cook for about 30 minutes or until the chicken is cooked through and beginning to blacken a little.

Set aside.

Now for the Sauce

2 tsp butter
1 large onion very finely chopped
7 gloves garlic smashed
1 tbs ground roasted cumin seeds
1 tbs ground roasted corriander seeds
5 chopped tomatoes, or two cans
1 to 3 finely chopped hot chilli peppers
10 fl oz heavy cream
5 tbs butter (cold)
basmati rice

In a large sauce pan, melt 2 tsp butter and add the chopped onion. Fry until the onion is soft and translucent.
Add the garlic and cook for another minute. Do not allow the garlic to brown.

Add the rest of the ingredients exept for the butter. Let cook for about a half hour.

Now add the cold butter one tablespoon at a time whisking as you do. When all of the butter is melted, add the chicken thighs and cook until the chicken is hot.

Serve with basmati rice, a little coriander and lime wedges.

Now imagine you are in India.