Friday, June 8, 2012

Some New Recipes to Chomp On...

From the City...
One of the only silver linings to this whole touring musician husband business is finally being able to cook things that generally get their nose turned up at around here. For example, this quiche (which is amazing by the way) made with smoked salmon, goat cheese and fresh garlic.  The pastry recipe came from here and it's  pretty standup if I do say so myself.  
I might need to replace my usual pastry recipe for this one. 

Salmon and Goat Cheese Quiche

1/2 cup smoked salmon, chopped
3 eggs
1 cup milk 
1 small red onion chopped
1 bulb of fresh ontario garlic with the greens, chopped
1 ball of pastry 
1/2 cup goat cheese
1 tsp salt 

Add the salmon, onion and garlic to the pie pastry.  Whisk eggs, milk and salt together.  Add your goat cheese to the egg mixture and pour over your veggie filling.  Bake for 40-50 minutes @ 350degrees.

This recipe was adapted from this one here.  This recipe is quite unusual in that it doesn't do the standard wet ingredients, dry ingredients, fold together, rather its a bit like making pastry.  The muffins turn out really well though, really beautiful and airy.  Dare I say, they may be the best muffins I've ever made.  Give 'em a whirl!
  • 2 cups all-purpose flour
  • 1/4 cup wheat germ 
  • 1/2 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup yogurt 
  • splash of milk 
  • 2 eggs, lightly beaten
  • 1 1/2 cups shredded zucchini
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional but why not???)

  • Directions
  1. Preheat oven to 350 degrees F. Grease muffin pan.
  2. In a large bowl, combine flour, wheat germ and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center, and pour in yogurt, milk, eggs, zucchini and vanilla. 
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.                 

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