Saturday, January 21, 2017

Spinat Suppe (Spinach Soup)

I took the challenge...
Well, not really I joined a new group on FB called Soup Saturday Swappers and this is my first foray to share a soup. This month's Theme is Healthy Soup Options.
Spinach Soup with Poached Egg
And I think this soup fits right in there.   It's light, healthy and tastes great. 

I'm going back to my Danish roots on this one.  I have a cookbook called Danish Heritage Cook Book one of my sisters gave me several years ago and I used a recipe in there as a base for the soup.
Like many Danish recipes, this was probably made in the spring, when the spinach was first coming into the garden and then adding a poached egg to it, made it more substantial.     I can see this as a starter to a meal.  It's very common in Denmark to have a 'klar' or clear soup as a starter or a light soup like this one.  Then the rest of meal would probably have been some Medisterpolse (danish sausage) and some boiled potatoes.   The soup was to fill you up before the main meal.  
You know this has to be the simplest and one of the tastiest soups I've ever made.  I also made it Gluten Free. Cause I could.  And if you use some vegetable stock, this is also vegetarian.   The addition of a poached egg on the finished bowl, is a really interesting and surprisingly flavorful touch.  I have to admit to running out to the freezer and grabbing some of my rye bread out as an accompaniment to the soup.  And that completed my meal.

I think though I'm going to add more onions next time.  I had some lovely Pork stock which I used, but I think maybe some vegetable stock would have been better.
I'm also not going to poach the egg as long, cause it continued to cook when I added it to my soup. 
Spinach Soup with Poached Egg
Although that yolk made a kind of magic in the bowl. 
Just sayin...
I do like to tweak recipes, mostly to make them to my taste.  

Spinach Soup with Poached Egg


Here it is, Spinat Suppe or Spinach Soup.  



yield: 4 Servingsprint recipe

Spinat Suppe (Spinach Soup)

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
This is a light and very flavorful soup. Adding the poached egg on top at the end is a surprising finish.

INGREDIENTS:

  • 500 Gram Spinach cooked (I used a 10 oz frozen brick of Spinach)
  • 1 bunch green onions, chopped, cooked with the spinach
  • 1 tablespoon Butter
  • 1 tablespoon flour (or use cornstarch to make it gluten free)
  • 1 liter (just over 4 cups) Vegetable, Chicken or Beef stock
  • 1/2 teaspoon salt
  • 4 poached eggs

INSTRUCTIONS:

  1. Cook the spinach and onions together, then puree them.(I used my immersion blender for this step) Melt the butter, add the flour or cornstarch, whisk together. Add the stock, one cup at a time, whisking well in between additions. Bring to a boil, then add the spinach and heat through. Serve with a poached egg on top of each bowlful.  
Created using The Recipes Generator

Friday, January 20, 2017

Shrimp and Crab Quiche


This is a busy weekend.
I did the Improv Cooking Challenge (lemon and rosemary)  yesterday, tomorrow is Soup Saturday, and I have a good one to share, but today is Fish Friday Foodies.
Our hostess this month is Stacy of Food Lust People Love and here's what she suggested
"Bake us something cozy this month including your favorite seafood. Shortcrust, puff pastry, deep dish with mashed potatoes on top, hand pies, free form galettes or ornate decorated crusts, quiche, even vols-au-vent with seafood filling would qualify. Use one type of seafood or mix it up." 

So I did, mix it up that is.  I made some Shrimp and Crab Quiches for our monthly Boat Club Potluck and they were well received.  
Shrimp and Crab Quiche

The recipe is at the end, but I like pictures so here goes.
After poaching the shrimp, place it on rimmed sheet to cool quickly, then put the shrimp into the fridge while you get the rest ready.  I like to simmer the poaching liquid with the aromatics and spices for about ten minutes or so before adding the shrimp.  It seems to infuse the flavors better into the shrimp.
After placing the shrimp into the fridge, roll and cut out the pie dough.  I used my own home made for this. It's a Shortcrust pastry and is best for things like quiche and meat pies.   Still flaky, but it holds up well.
I fit the rounds into my large muffin tin (it holds 25 muffins), and let that sit while I made the filling.
Shrimp and Crab Quiche
After whisking the filling together and mixing in the cheeses, I filled the little pastry cups, but not all the way.  The filling will puff up and you don't want to chisel the little quiches out of the tin.  I, ummm also discovered that the shredded cheese I had mixed in with the eggs wasn't as manageable (it tried to escape) as I would have liked so I pulled out my immersion blender and blended that cheese into submission.  It was a lot easier to fill the cups using an ice cream scoop after that.  After placing the egg filling into the cups, I placed two shrimp into each cup.
Shrimp and Crab Quiche
Nestled them into the egg filling, then I added the crab.  And tucked them in with the shrimp.
Shrimp and Crab Quiche
baked them off, pulled them out of the oven and admired how pretty they looked.   Perfectly browned, the filling hadn't overflowed, they were perfect and I kept taking pictures, while simultaneously patting myself on the back.  (Sometimes you have to be your own cheerleader).
Shrimp and Crab Quiche
Piled them onto a serving dish and took them to the Boat club, and served them proudly.
Shrimp and Crab Quiche

Shrimp and Crab Quiche

Shrimp and Crab Quiche



yield: 24 small cupcake size Quiche or one large Quicheprint recipe

Shrimp and Crab Quiche

prep time: 20 MINScook time: 35 MINStotal time: 55 mins
These Quiche are so easy to put together and when made in cupcake size, they're the perfect handful. Easy to eat and flavorful.

INGREDIENTS:

  • 1 recipe Pie Dough (either Home Made or bought)
  • 1 lb. Small Shrimp, poached and cooled
  • 6-8 oz. Crab Meat, fresh, frozen or canned
  • 4 eggs, lightly beaten
  • 1 1/4 cup Half and Half
  • 3-4 Tablespoons chives, minced
  • 1 cup Swiss Cheese, Shredded
  • 1 cup Mozzarella Cheese
Poaching Liquid for Shrimp
  • 2 cups water
  • 1 lemon, quartered, with the juice squeezed into the water
  • 1 clove garlic, crushed
  • 2 tablespoons Old Bay Seasoning

INSTRUCTIONS:

  1.   Bring the poaching liquid to a boil, turn down the heat and let simmer for a few minutes.  Add the shrimp to the poaching liquid let come to simmer then remove the shrimp as soon as they're done. This takes less than 5 minutes.  Take the shrimp out of the liquid with a slotted spoon and place on a large flat pan to cool, then refrigerate while you prepare the rest of the recipe. 
  2. Roll out the pie dough, and cut rounds if making individual quiches, place into the muffin tin. Set aside. If making one large quiche, take half of the pie dough, roll out a circle and place into a deep dish pie pan. 
  3. Whisk the eggs, half and half and chives together. Add the cheeses and use an immersion blender to break up the cheese a little. This makes a more homogeneous mixture. (I learned that the hard way cause the Swiss Cheese I was using was a large shred and it tried escaping). 
  4. Using a small scoop or spoon, fill the pastry cups almost to the rim with the cheese mixture, leaving just a little pastry rim. 
  5. Place a couple of shrimp into the center of the cups, gently and then add a couple of pieces of crab. 6. Bake at 375 degrees for 25 minutes, then turn oven down to 325 and bake an additional 10 minutes. Serve hot or warm. If making a large quiche, check the center after baking for 30 minutes to make sure that the egg custard is setting, then turn the oven down to 325 degrees and bake an additional 10 minutes, or until done.
Created using The Recipes Generator


Fish Friday Foodies is hosted by Wendy Klik of A Day In the Life on the Farm.  
If you'd like to join Fish Friday Foodies, please email Wendy at wendyklik1517@gmail.com  We post and share new seafood/fish recipes on the third Friday of the month.  #FishFridayFoodies
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