Deep-dish spinach pie

                When this square pie is chilled, it is easy to cut ito 2-inch squares for appetizers. For a main dish, however, it is best served either hot or at room temperature. Garnish the servings with a dollop of sour cream or plain yogurt and a sprig of fresh basil.

Makes 8 servings

• ½ recipe lemon pastry (click for recipe)
• 1 tablespoon Dijon mustard
• 2 pounds fresh spinach, cleaned and stemmed
• ½ teaspoon dried tarragon
• ¼ cup lemon juice
• 1 cup crumbled feta cheese
• 4 eggs
• 1½ cups heavy cream or evaporated milk
• ½ cup sour cream
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg

1. Prebake the pie shell (click here for the technique)
2. Brush the pastry with the mustard and return to the oven 400F (200C) until set and dry, about 5 minutes and lower the oven temperature to 375F (180C)
3. Put the spinach into a large pot with just the water still clinging to the leaves.
4. Cover and cook over medium-high heat until the spinach is wilted, 2 to 3 minutes.
5. Drain well and chop coarsely.
6. Mix in tarragon, lemon juice and feta cheese.
7. Whisk together the eggs, cream or evaporated milk, sour cream, salt and nutmeg.
8. Turn the spinach into the partially baked pastry shell and pour the egg mixture over the top.
9. Bake until puffed all over and lightly browned, 45 to 50 minutes.
10. Cool about 15 minutes before cutting.

BON APPETIT

Sandwich Puff

Serves 4

• Two-third cup chopped ham
• Two-third grated yellow cheese
• 1 teaspoon Dijon mustard
• 2½ teaspoons Miracle Whip salad dressing
• 4 slices white bread
• 2 eggs
• 1½ cups milk

1. Grease 4 ovenproof dishes.
2. In a bowl combine the ham, cheese, mustard and salad dressing.
3. Make two sandwiches with the ham mixture.
4. Cut each sandwich diagonally into 4 pièces.
5. Place 2 pieces of sandwich in each of the prepared dishes, arranging them so the points are on top.
6. In a bowl combine the eggs and milk and pour over the sandwich pièces.
7. Refrigerate overnight and bake in 325F oven for 35 minutes.

BON APPETIT

Curry dip

Serve with crudités or as a salad dressing.

Makes about 3 cups

• 2 teaspoons curry powder
• 1 cup plain yogurt
• 3 tablespoons ketchup
• 3 tablespoons grated onion
• 1 cup mayonnaise
• ¼ cup honey

1. In a bowl combine all the ingrédients, mixing well and chill.

BON APPETIT

Crab and mushroom quiche

                This recipe lends itself to variation. If you have a lot of bits and ends of various kind of cheeses on hand, you can substitute them for the Swiss cheese. Sometimes you can include herbed cream cheese, such as Boursin, in place of part of the cottage cheese.

Makes 8 servings

• ½ recipe lemon pastry (click for recipe)
• 2 tablespoons butter
• ½ pound fresh mushrooms, cleaned and sliced
• 4 eggs
• 1 cup sour cream
• 1 cup small-curd low-fat cottage cheese
• ½ cup freshly grated Parmesan cheese
• ¼ cup all-purpose flour
• Freshly ground black Pepper
• Freshly grated nutmeg
• 4 drops Tabasco sauce
• 2 cups shredded Swiss cheese
• ½ pound lump crabmeat, picked over

1. Partially prebake the pastry in a 9-inch porcelain quiche pan or a 10-inch pie pan.(clik for techniques)
2. Lower the oven temperature to 350F (175C).
3. In a heavy skillet, heat the butter and sauté the mushrooms until they are tender and the liquid has evaporated, 5 to 10 minutes.
4. In a large bowl, blend the eggs, sour cream, cottage cheese, Parmesan cheese, flour, Pepper, nutmeg and Tabasco sauce.
5. Sprinkle half the Swiss cheese into the pastry shell, top with the mushrooms and crabmeat.
6. Spoon the cottage cheese mixture over and top with the remaining Swiss cheese.
7. Bake for 45 minutes or until a knife inserted near the center comes out clean.
8. The quiche should be puffed and lightly browned.
9. Let it stand for at least 5 minutes before cutting into wedges.
10. Serve hot or at room temperature.

BON APPETIT

 

Prebaking a pie shell

                Many pot pie recipes call for a partially baked pie shell. To prebake an unfilled crust, roll out ½ of a pastry recipe, and fit it into the appropriate size pan. Crimp the edges decoratively. Line the dough with foil or wax paper and fill with uncooked beans or rice. Bake in a preheated 425F oven for 12 minutes or until the edges are golden.

                Remove from the oven and carefully remove the beans or rice and foil. The interior of the pie shell will be pale in color but set, and will bake further with the filling.

Prebaking a pie shell on video, click here

BON APPETIT

Sausage breakfast casserole

Serves 12

• 7 to 8 slices bread, crusts removed, spread with margarine and cubed
• 1 pound (500 gr) bulk cooked sausage, crumbled and drained
• 2 cups shredded sharp cheddar cheese
• 7 to 8 eggs
• 2½ cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard

1. In a 3-quart casserole dish place the bread, and top with the sausage and cheese.
2. In a medium bowl combine the eggs, milk, salt and dry mustard, beating well.
3. Pour the mixture over the casserole and refrigerate for 8 to 12 hours.
4. Bake in a 350F (175C) oven for 40 to 45 minutes.

Note : If you count the sodium in your diet, just forget the salt in that recipe, for me, there is enough salt in the sausage and the cheese.

BON APPETIT

Cinnamon cream syrup

When you have pancakes or waffles for breakfast, just put the cinnamon cream syrup on the table !

Makes about 1¼ cups

• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• ½ teaspoon cinnamon
• ½ cup evaporated milk

1. In a saucepan combine the sugar, corn syrup, water and cinnamon.
2. Bring to a boil over medium heat, cook and stir for 1 minute.
3. Cool for 5 minutes and stir in the evaporated milk.
4. Serve warm.

Note : Syrup can be kept tightly covered in the refrigerator for weeks. To reheat, warm slowly or it will overcook and become stringy.

BON APPETIT