Monday, May 10, 2021

Asparagus and Mushroom Quiche Tart for Baking Bloggers

 Time for Baking Bloggers again. 

And as it just so happens this month we're baking something with Asparagus.   

Springtime Asparagus, that is. 

I used to have a patch of asparagus in my garden at our other house, and would head out there and watch it like a hawk, and pick them fresh for a meal.  

Now I have to buy my asparagus, and quite frankly, it doesn't taste as good, however...    

Aldi had some great looking, for a good price, Asparagus the other day.

I was originally going to make some mini quiches, but got side tracked with some gorgeous mushrooms at the brand new Aldi that opened in the big city recently.   The mushrooms looked fantastic, but the prices, OMG, the Baby Bella's were almost half the price, as to what I'm used to paying.   So I got both white and brown mushrooms.  The Asparagus, was also half the price.   I think I have a new favorite place to shop. I also picked up some Havarti cheese which I decided would also go well with the Asparagus and the Mushrooms. 

Asparagus and Mushroom Quiche Tart


And... 

I didn't have to eat it all, I got to take it with me to a party.   Yes, I did say a party. It was a joint Birthday Party, and we, the vaccinated, gathered very carefully.  And were able to visit outside on a lovely screened porch or lanai if you like.    

Quiche Tart

Before baking, doesn't it look purty? 


Asparagus and Mushroom Quiche Tart
 


Asparagus and Mushroom Quiche Tart

Asparagus and Mushroom Quiche Tart

Yield: 6-12 Servings as an appetizer
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This is a great party appetizer or could also be a light meal. The nuttiness of the Havarti cheese complements the Asparagus and Mushrooms very well.

Ingredients

Cream Cheese Crust
  • 2 cups AP flour
  • 4 oz. Cream Cheese
  • 4 oz. Butter
  • 2+ tablespoons water
Filling
  • 4 oz. Havarti Cheese - grated
  • 2 large eggs
  • 1/2 cup heavy cream
  • 5 + spears of Asparagus
  • 8 oz. sliced Cremini or Baby Bell Mushrooms
  • 1 tablespoon butter for sautéing the mushrooms.

Instructions

Crust
  1. Rub the cream cheese into the two cups of flour and then add the butter, rubbing it into the cream cheese flour mixture, until it resembles sand.  Add water, 1 tablespoon at a time and form into a ball. 
  2. Divide into two pieces, and roll out the dough on a lightly floured board, to the thickness of a regular pie crust.  
  3. Transfer into an 8 inch tart pan (with a removable bottom) and crimp the edges if desired.
Filling
  1. Preheat oven to 375 degrees.
  2. Sauté the sliced mushrooms in the butter until they release their moisture.  Set aside.
  3. Whisk together the cream and eggs, then add the grated Havarti cheese.  At this point you can use an immersion blender to mix it up further.
  4. Pour the egg and cheese mixture into the prepared tart pan which has the crust in it already. 
  5. Add the Asparagus spears in a pleasing way, and then top with the mushrooms.  Have fun and be creative here. 

 NOTE: you can serve this directly from the pan, but I choose to take it out of the pan, and place it on square plate to serve. Much easier to cut into pieces.  You can serve this warm or at room temperature.  It doesn't care.  

NOTE: I did not add salt as the salt in the cheese was plenty. 

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Baking Bloggers

Springtime Asparagus

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Wednesday, May 5, 2021

Sweet Potato Tortillas

 I was given a bunch of sweet potatoes recently, and was in a bit of a quandary as to how to use them all before they went bad.  

I topped this amazing taco with some of my homemade Créme Fräiche,, aka Creme Fraiche.  

Cause I could and it was totally delish.  There is a little bit of meat under all the veggies there, but the next batch I make, I'll be filling it with some of my own Refried Beans.  Which I make with either Pinto or Black beans. 

Sweet Potato Tortilla

I love a baked sweet potato with a sprinkle of cinnamon, and lots of butter on top. Sweet potato fries are almost a perfect food as far as I'm concerned, but...

I wondered as to what else I could make?

That wondering led to this.  It was Taco Tuesday, yesterday, after all, and a perfect day to play with making a taco shell out of the sweet potato.  

I've made Cauliflower Taco shells in the past, and they are totally delish.  

And as it just so happens. today is Cinco de Mayo, so...  

Here's an alternative to the regular tortilla's.  They also happen to not only taste great, but are gluten free as well.

Life is just too short to not play in the kitchen, and my motto is this, 'If I can't have fun in the kitchen, I don't want to play'.

Sweet Potato Tortilla
I did discover that the plastic wrap was a better bet when it came time to 'peel' the tortillas off the wrap. 

These had a distinct 'corn' taste. 

Sweet Potato Tortilla
This was so good, I made and ate a second one.  And felt almost virtuous, cause these little guys were not fried.  And of course were also full of all kinds of goodness.
Sweet Potato Tortilla

Here's what my playtime consisted of yesterday.  


Sweet Potato Tortillas

Sweet Potato Tortillas

Yield: 4-6 Tortillas
Author: Sid's Sea Palm Cooking -
Prep time: 20 MinCook time: -2 MinTotal time: 18 Min
These are delicious, and lovely, and fun to not only make,  but also to eat.

Ingredients

  • 3/4 cup cooked, mashed sweet potato
  • 3/4 cup instant corn masa flour (can sub other flour if desired, just adjust water needed) This is a very finely ground cornmeal used to make tortillas with.
  • 3/4 cup + water (add more if needed, by the tablespoon)
  • 1 egg
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon salt - opt.

Instructions

  1. Cook, cool, and mash sweet potatoes.   Mix in 1 egg, and 3/4 cup of instant corn masa flour, then add the water, and mix well. 
  2. Place a golf ball size portion of the dough onto a piece of either parchment paper or plastic wrap, and use a tortilla press to form a 6 inch wide tortilla.  If you don't have a tortilla press, just sprinkle a little of the masa flour onto some plastic wrap, cover with more plastic wrap and using a rolling pin, lightly roll out to thin disk.
  3. Cook the formed tortillas over medium heat in a greased pan for a couple of minutes, turn over and finish cooking.  Set aside and cover while you finish cooking the rest.
  4. Fill and eat as you would any taco, using your favorite fillings.  This is a soft 'wrap' style tortilla. 

Estimate only

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Sunday, May 2, 2021

Strawberry Fool with Meringue Topper

 

Strawberry Fool

I don't participate often in Sunday Fundays, but this week we're doing fruity desserts.  


 

It's been years since I've made this, well before my blogging days, and while it's usually made with fresh strawberries, I decided to play with some frozen ones.  

They were just hanging out in the freezer, and kept teasing me so I pulled them out and made this up.

In some respects it's kinda like a pavlova, but not really, except for the meringue topper. 

And it's so dead simple, just a few ingredients and VOILA!!! you have a dessert that is not only company ready, but looks spectacular, served in pretty dishes.  

What I love about this is that you don't really need to add a lot of sugar, just enough to 'macerate' the berries.  Which means, adding sugar to the fresh berries which encourages them to give up their juice.

I actually did that before freezing them.  

I like making it with custard, rather than just whipping cream.   Which is actually more British.  They do love their custard over there.  

The custard, was made according to the directions on the Bird's Custard Powder box, but I added the two egg yolks from when I made the meringue.   Not the best idea I've ever had. It was kinda funky, but it still tasted just fine. 

I would love to give a definitive recipe here, but honestly, there isn't really one.

This is a beautiful layered dessert which can look so fancy and yet is dead easy to put together and serve.

I probably shouldn't admit it, but I ate this for lunch.

Hey, it had cream and fruit and eggs, a win win for me. 

Strawberry Fool

 No recipe, but here's a how to...

In a pretty stemmed glass, place a couple of tablespoons of fruit, in this case it was sliced strawberries which had a little sugar sprinkled on top, and left to macerate a little while.  

I then dolloped some custard on top of the fruit, added a little freshly whipped cream,  some more fruit, custard and finished it off with some whipped cream and topped it with a meringue kiss. 

 Strawberry Fool


Strawberry Fool

Yield: 4 Servings
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinTotal time: 15 Min
This is a light dessert, perfect to make using spring time berries

Ingredients

Custard
  • 2 cups milk
  • 2 tablespoons Bird's Custard Powder
  • 2 tablespoons Sugar
Strawberry layer
  • 2 cups slices strawberries
  • 2 teaspoons sugar
Whipped Cream
  • 1 cup Heavy Whipping Cream
  • 1-2 teaspoons sugar

Instructions

Custard
  1. Mix 2 tablespoons of the cold milk into the custard powder and sugar until smooth.  Whisk into the milk and heat until boiling, stirring constantly on stove top, or cook in the microwave, whisking after each minute, until thick and cooked through. Place a sheet of plastic wrap on top, to keep a 'skin' from forming and cool.
Strawberries
  1. Wash and slice the strawberries, and sprinkle with sugar, stirring it around once or twice.  This is called macerating the strawberries and it brings out the juice.
Whip Cream together until it forms soft peaks.  Set aside for assembly.
 
Assembly
  1. Place approximately 1/4 cup of strawberries in the bottom of a pretty footed glass, then add a little custard, then the whipping cream, building it up by layers.  Finish off with a crisp meringue cookie if desired

 

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Lemon Cheesecake with Lemon Curd Topping From  Amy's Cooking Adventures 
Lattice-Topped Apple Pie From Culinary Adventures with Camilla
Cherry Pie Bars From Making Miracles
Mango & Vanilla Panna Cotta From Mayuri's Jikoni
Blackberry Lemon Bars From Karen's Kitchen Stories
Strawberry Fool with Meringue Topper/Base From Sid's Sea Palm Cooking 
Fruit & Chocolate Trifle From Sneha's Recipe
Boozy Nectarine Crumble From Food Lust People Love
Banana Enchiladas From A Day in the Life on the Farm

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Saturday, April 17, 2021

Blomkål- og ostesuppe (Cauliflower and Cheese Soup)

It's my turn to host, as it were, Soup Saturday Swappers.   I wanted to ask other participants from our group to make a soup from their cultural background and then one of my fellow Soup Swappers managed to say it much better than me.  She said to make a soup "Celebrate your Ancestry "   

Well, duh!!! She said it so much better than me.

We're a group of bloggers who blog about soup once a month.  We have a theme and make a soup that fits into that theme.  I've had a lot of fun with different soups.  I've stretched my 'soup' wings and made some that were great and others, well, so so. 

Blomkål- og ostesuppe (Cauliflower and Cheese Soup)


Well, you know me, I'm a proud Dane.   And I've managed to share a lot of Danish soups with you already, so I basically had to go searching for a new soup, one that not only spoke Danish, but did it fluently, without an accent. 
 

I found one and can I just say WOW, was it delicious.  

I personally love cauliflower.  Didn't always, it used to be the only way I liked it was drowned in cheese sauce.  I do mean DROWNED!!!! Anything to hide the flavor of the cauliflower.  

Blomkål- og ostesuppe (Cauliflower and Cheese Soup)

This soup also has some cheese, blue cheese that is,  and it pairs beautifully with the Cauliflower and enhances the flavor. 

I got the recipe out of my Danish Flavor Cookbook, and modified it a touch.  Not much, but I had to make it my own.

I used some home made chicken stock, cause I could.  I also bought some Blue cheese crumbles, and did not grate the cheese.   

The recipe says it serves 4-6 people and I guess it could.   I made some 'strimler' or strips of some of my toasted Veggie Bread.  Which if I say so myself, was a brilliant move on my part.  The pretty flowers on the soup are called Spiderwort, and they are totally edible, and delicious in their own right.

Blomkål- og ostesuppe (Cauliflower and Cheese Soup)

Fair warning, if you're not fond of Blue Cheese, you probably won't like it. It is very strongly flavored and I think it's perfect as a starter soup to a meal. 

This became a lovely sipping soup, one of my favorite kinds. I love to have a mug of soup at hand to sip on when I'm writing. I also like sitting at the table with not only a bowl of soup but a slice or two of home made bread to go with the soup.   The bowl was a gift from a dear friend, the maker is Dansk, and is called Mesa Sky Blue. 



 Blomkål- og ostesuppe (Cauliflower and Blue Cheese Soup)


Blomkål- og ostesuppe (Cauliflower and Blue Cheese Soup)

Yield: 4-6
Author: Sid's Sea Palm Cooking - Adapted from a recipe from Cooking with a Danish Flavor
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is a richly flavored soup, perfect as a starter or a light meal accompanied by some home made bread and a salad.

Ingredients

  • 25 -50 g. Blue Cheese - grated or crumbled (1-2 oz)
  • 1 medium sized cauliflower
  • Tennis ball size chopped onion
  • 6 cups Homemade chicken stock
  • 2 tablespoon butter
  • 1 tablespoon Flour 
  • Fresh Ground pepper

Instructions

  1. Wash the cauliflower and cut into florets. Chop one onion. 
  2. Add the vegetables to the chicken stock and simmer for 15-20 minutes or until the cauliflower is cooked and softened. 
  3. When the cauliflower and onion is cooked, use an immersion blender and process it until smooth.  Leave on low heat. 
  4. Melt the butter and stir in the flour until it is a smooth paste.   I use a small bowl for this and melt the butter in the microwave.   Whisk the roux into the cauliflower puree and let cook for around 3 or 4 minutes. This will thicken the soup a lot.  After it has simmered and thickened, remove from heat and stir in the blue cheese.   Depending on how much you like blue cheese, stir in 1 ounce to begin with, taste and then add more. 
  5. Serve with some home made croutons, and a good grind of black pepper.

Notes:

If you're not sure about the blue cheese, add half the amount and taste before adding the rest.

This can also be made vegetarian by using vegetable stock instead of the chicken stock.

You can omit the roux if you wish this to be totally keto. The soup will not be as thick however.

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Monday, April 12, 2021

Tacos de Jocoqui al horno (Baked Sour Cream Tacos)

 It's time for Baking Bloggers again.  I love this group, I get to stretch my culinary wings out a little. 
The only requisite, and this is a firm one, is that what we share has to be baked.   Sue of Palatable Pastime is our hostess. 

This month we're concentrating on Mexican food.  

Hey, if you've followed along with me for any length of time, you know I love my South of the Border food.  

Tacos de Jocoqui al Horno

We do Taco Tuesday every single week.  Without fail. 

And I like to play with my food, so I'll do something a touch different almost every week for myself. I've made Margarita Shrimp Tacos, Grilled Fish Tacos, Cantalope Salsa to top the Fish Tacos, and even made Cauliflower Tortilla shells, (which are amazingly AWESOME!!!)

  This past week, I made these 'baked' tacos.   I would have called them enchiladas but the references I found called them tacos. So I'll go with that.  

Tacos de Jocoqui al Horno

And I'll be doing a repeat on them. 

Here is how they came together, at least the pictures of how they came together. 

Tacos de Jocoqui al Horno (Sour Cream Tacos)

 

and topped with some Créme Fräiche. 

Tacos de Jocoqui al horno  (Baked Sour Cream Tacos)

And on my plate.  Fair warning, I'd already devoured one.  

Tacos de Jocoqui al horno  (Baked Sour Cream Tacos)



Tacos de Jocoqui al Horno

Tacos de Jocoqui al Horno

Yield: 6 servings
Author: Sid's Sea Palm Cooking - Adapted from recipes on Big Oven and Recipe Lion
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This is a fun take on tacos. They're baked and are vegetarian as well. An did I mention totally delicious.

Ingredients

  • 2 Tbs oil
  • 12  corn tortillas
  • 2 T. Salsa - your favorite brand
  • 1 lb Monterey Jack or Colby Jack  cubed or cut into strips
  • Oil for frying
  • 1 1/2 cups fresh tomatoes or a 15 oz. can solid pack tomatoes
  • 1 tablespoon finely minced fresh oregano or 1 teaspoon dry oregano, rubbed
  • 1 small onion, chopped (half way between golf and tennis ball size)
  • 1-2 cups Sour Cream or  Créme Fräiche ( I make my own)

Instructions

Assembly
  1.  Fry tortillas lightly in oil, put some of the sauce and a piece of cheese onto each tortilla and and roll up . Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes.  Check after 15 minutes to make sure that all that cheese is not escaping.
Sauce
  1. For the sauce, wilt the chopped onion in hot oil. Add the tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside.  Since I used fresh tomatoes, I ended up letting them simmer for 20 minutes.

Notes: 

Do not skip 'frying' the corn tortillas to save some calories. By frying them a little, they tend to hold together better and can withstand the baking without falling apart.

I did do some with flour tortillas, but they did not turn out as well, at least to my taste-buds.  The corn tortillas had a richer taste.



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Baking Bloggers (April 2021): Baking of Mexico

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