Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (18 page)
three cheese, spinach, and tomato quiche
Epicurious member
Uhlemann
may have thought of one of the best pastry workarounds since the frozen pie shell. This recipe uses phyllo dough, and, once you get the hang of working with it, it’s easy, fast, and leakproof. Great for a brunch, this quiche can be made ahead and reheats perfectly.
Uhlemann
may have thought of one of the best pastry workarounds since the frozen pie shell. This recipe uses phyllo dough, and, once you get the hang of working with it, it’s easy, fast, and leakproof. Great for a brunch, this quiche can be made ahead and reheats perfectly.
YIELD: MAKES 8 SERVINGS
8 to 10 (9 by 14-inch) sheets phyllo dough, thawed if frozen
4 tablespoons (½ stick) unsalted butter, melted
2 ounces Provolone cheese, coarsely grated (about ½ cup)
2 ounces Cheddar cheese, coarsely grated (about ½ cup)
2 ounces Swiss cheese, coarsely grated (about ½ cup)
12 large eggs
2 cups heavy cream
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 cup fresh spinach, stems removed and leaves roughly chopped
2 medium tomatoes, thinly sliced
Special equipment: 9-inch round glass baking dish 3 inches deep
1.
Position a rack in the middle of the oven and preheat the oven to 400°F. Butter a deep-dish 9-inch round glass baking dish.
Position a rack in the middle of the oven and preheat the oven to 400°F. Butter a deep-dish 9-inch round glass baking dish.
2.
Gently layer the phyllo dough in the prepared dish one sheet at a time, brushing each with melted butter and overlapping the sheets to completely cover the bottom and sides of the dish with no holes. Sprinkle the grated cheese evenly over the phyllo.
Gently layer the phyllo dough in the prepared dish one sheet at a time, brushing each with melted butter and overlapping the sheets to completely cover the bottom and sides of the dish with no holes. Sprinkle the grated cheese evenly over the phyllo.
3.
In a large mixing bowl, whisk together the eggs, cream, salt, and pepper. Pour the mixture evenly over the cheese in the baking dish. Sprinkle the spinach evenly over the egg mixture and arrange the tomato slices in two overlapping rows on top of the spinach. Bake the quiche until the phyllo is golden brown and the eggs are set, about 45 minutes. Transfer to a rack to cool slightly, about 5 minutes, then cut and serve warm or at room temperature.
In a large mixing bowl, whisk together the eggs, cream, salt, and pepper. Pour the mixture evenly over the cheese in the baking dish. Sprinkle the spinach evenly over the egg mixture and arrange the tomato slices in two overlapping rows on top of the spinach. Bake the quiche until the phyllo is golden brown and the eggs are set, about 45 minutes. Transfer to a rack to cool slightly, about 5 minutes, then cut and serve warm or at room temperature.
do ahead:
The
QUICHE
can be baked ahead, cooled completely, and refrigerated, covered, up to 2 days. Warm, uncovered, in a 350°F oven until heated through, 15 to 20 minutes.
meyer lemon and dried blueberry
scones
scones
These slightly sweet and perfectly tart scones are quick and easy for breakfast, brunch, or an afternoon snack. Meyer lemons, a cross between a lemon and an orange, are sweeter and less acidic than regular lemons. They’re gaining in popularity and more widely available, but if you can’t find any, just use a standard lemon. Likewise, dried blueberries can often be found at specialty food stores and good supermarkets, but dried cranberries are easier to find and make an excellent substitute.
YIELD: MAKES 12 SERVINGS
3 cups self-rising flour
½ cup plus 1½ tablespoons sugar
¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
1½ cups dried wild blueberries (about 10 ounces)
1 cup plus 1 tablespoon buttermilk
1½ tablespoons finely grated Meyer lemon peel or regular lemon peel
1.
Position a rack in the top third of the oven and preheat the oven to 425°F. Line a large baking sheet with parchment.
Position a rack in the top third of the oven and preheat the oven to 425°F. Line a large baking sheet with parchment.
2.
Whisk the flour and ½ cup sugar in a large bowl. Using your fingertips, rub in the chilled butter until pieces are the size of small peas. Add the dried wild blueberries and toss to coat.
Whisk the flour and ½ cup sugar in a large bowl. Using your fingertips, rub in the chilled butter until pieces are the size of small peas. Add the dried wild blueberries and toss to coat.
3.
Mix 1 cup buttermilk and the finely grated lemon peel in a glass measuring cup. Pour the buttermilk mixture into the dry ingredients and stir until a dough begins to form (some of the flour will not be incorporated).
Mix 1 cup buttermilk and the finely grated lemon peel in a glass measuring cup. Pour the buttermilk mixture into the dry ingredients and stir until a dough begins to form (some of the flour will not be incorporated).
4.
Transfer the dough to a lightly floured work surface and gather together. Knead the dough briefly, about 5 turns. Divide the dough in half. Form each dough half into a ball and flatten into a 1-inch-thick disk. Cut each disk into 6 wedges.
Transfer the dough to a lightly floured work surface and gather together. Knead the dough briefly, about 5 turns. Divide the dough in half. Form each dough half into a ball and flatten into a 1-inch-thick disk. Cut each disk into 6 wedges.
5.
Transfer the scones to the prepared baking sheet, spacing 1 inch apart. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the remaining 1½ tablespoons sugar. Bake until the scones are golden brown on top and a toothpick inserted into the center comes out clean, about 25 minutes.
Transfer the scones to the prepared baking sheet, spacing 1 inch apart. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the remaining 1½ tablespoons sugar. Bake until the scones are golden brown on top and a toothpick inserted into the center comes out clean, about 25 minutes.
“I make them pretty often. I will regularly substitute orange zest for the lemon if I don’t have one in the house. Great with lemon curd!”
Koontzie, California
zucchini
raisin bran muffins
raisin bran muffins
This recipe is a great way to use the extra zucchini from the garden or farmers’ market and is chockfull of healthy ingredients. For an even more nutritious version, substitute the same amount of applesauce for the butter, and brown sugar instead of white.
YIELD: MAKES 12 MUFFINS
⅔ cup all-purpose flour
⅔ cup whole-wheat flour
2 teaspoons baking powder
¾ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup (1 stick) unsalted butter, softened
⅔ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
¼ cup milk
½ cup raisins
½ cup chopped walnuts
2 cups coarsely grated zucchini
Special equipment: 12-cup muffin tin
*
Note: Available at natural foods stores, specialty foods shops, and some supermarkets
Note: Available at natural foods stores, specialty foods shops, and some supermarkets
1.
Preheat the oven to 375°F.
Preheat the oven to 375°F.
2.
In a medium bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and cloves. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, walnuts, and zucchini.
In a medium bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and cloves. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, walnuts, and zucchini.
3.
Divide the batter among 12 well-buttered or paper-lined ½-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
Divide the batter among 12 well-buttered or paper-lined ½-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
“My zucchini was rather large and had a soft center, so although it wasn’t specified, I scooped it out, grating only the firm flesh. This recipe produced a sturdy-looking muffin with a nice, light texture. The kids loved them!”
Ckarrowsmith, Calgary, Canada
basil lime spritzer
Serve this spritzer as a rejuvenating treat in the summer heat, or try the basil lime syrup drizzled over your favorite melon. If you decide to add alcohol to a few glasses, garnish with either a fresh sprig of basil or a lime wheel to differentiate them from the virgin drinks.
YIELD: MAKES 1 SERVING
2 tablespoons Basil Lime Syrup (recipe follows)
Sparkling water
Basil sprig, for garnish
Pour the syrup into an ice-filled tall glass and top off with sparkling water. Stir, then garnish with a basil sprig.
basil lime syrup
YIELD: MAKES ABOUT 1 CUP
¾ cup sugar
Zest of 1 lime, removed in strips with a vegetable peeler
½ cup fresh lime juice
¼ cup water
1 cup loosely packed fresh basil leaves
1.
Bring the sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from the heat and let syrup stand, uncovered, 15 minutes.
Bring the sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from the heat and let syrup stand, uncovered, 15 minutes.
2.
Discard the zest and transfer the syrup to a blender. Add the basil and blend 20 seconds. Pour through a fine-mesh sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.
Discard the zest and transfer the syrup to a blender. Add the basil and blend 20 seconds. Pour through a fine-mesh sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.
“I served as an opening drink for my dinner party and it was a great hit. It is also quite good with some tequila.”
A reviewer, Toronto, Canada
vegetable
summer rolls
summer rolls
Attention, parents: If you’re looking for a veggie-packed, kid-pleasing recipe—one that children as young as two can help you prepare—this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids “paint” the lettuce leaves with peanut sauce.
YIELD: MAKES 4 SERVINGS
FOR PEANUT SAUCE
3 tablespoons finely chopped onion
1 small garlic clove, minced
¾ teaspoon dried red pepper flakes
1 teaspoon vegetable oil
3 tablespoons water
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon tomato paste
¾ teaspoon sugar
FOR SUMMER ROLLS
1 ounce bean thread noodles (cellophane noodles)
1 tablespoon seasoned rice vinegar
4 (8-inch) rice-paper rounds, plus additional in case some tear
2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
¼ cup fresh mint leaves
¼ cup fresh basil leaves, preferably Thai
½ cup thinly sliced napa cabbage
¼ cup fresh cilantro leaves
⅓ cup coarsely shredded carrot (1 medium)
MAKE SAUCE
Cook the onion, garlic, and red pepper flakes in the oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in the remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
MAKE SUMMER ROLLS
1.
Cover the noodles with boiling water and soak 15 utes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
Cover the noodles with boiling water and soak 15 utes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
2.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak a rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak a rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
3.
Arrange a piece of lettuce on the bottom half of the soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one-fourth of the peanut sauce over the lettuce and top with one-fourth each of mint, basil, cabbage, and noodles. Roll up the rice paper tightly around the filling and, after rolling halfway, arrange one-fourth of the cilantro and carrot along the crease. Then fold in the sides and continue rolling. Transfer the summer roll to a plate and cover with dampened paper towels.
Arrange a piece of lettuce on the bottom half of the soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one-fourth of the peanut sauce over the lettuce and top with one-fourth each of mint, basil, cabbage, and noodles. Roll up the rice paper tightly around the filling and, after rolling halfway, arrange one-fourth of the cilantro and carrot along the crease. Then fold in the sides and continue rolling. Transfer the summer roll to a plate and cover with dampened paper towels.
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