Sun Dec 27, 2015 2:53 pm
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We got inspired to make this quiche after watching the movie "The Waitress". Even though we had mixed feelings about the movie, the pies in it looked fabulous, and we particularly got interested in this one, which the lead character named "I Don't Want Earl's Baby Pie." She laid soft Brie cheese and smoked ham in a dough-covered dish and poured over the egg batter in a sunny kitchen and even though we didn't get to see the end-result, the idea of Brie and smoked ham quiche stuck, and here we are.
The result was very good. The cheese and the ham gave nice body and flavor, we made a flaky crust and a very rich batter (don't try to calculate the amount of calories, just enjoy it...) and it all came together wonderfully. Our pie dish was a little too small so we placed the rest of the batter in some individual ramekins and cooked with some Brie and ham as well. To go with this brunch-like dinner we drank mimosas and served fresh fruit on the side.
- Nice chunk of Brie cut in about 10 slices
- Smoked ham, about 1 cup diced
- 1/4 onion, chopped
- 4 eggs
- 1 pint of heavy cream
- Salt, pepper, and nutmeg
- 1 batch of pie dough (listed below)
Roll the pie dough out and place in a pie dish. Blind bake the dough in a 425 degree oven for 1o min, preferably with some uncooked beans in it to push it down. Sautee the onion and the ham. Take the pie dough out of the oven, and place the Brie slices on top, add the ham and onions, pour the batter over. Place in a 350 degree oven for about 30 min. Let it cool down for about 20 min before cutting it open.
One batch of pie dough:
- 6 tablespoons butter, chilled
- 2 tablespoons Crisco, chilled
- 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
- 1/2 teaspoon table salt
- 1/4 cup ice water, or less
Cut butter and Crisco into small cubes and chill for 10 minutes or so. In the food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and Crisco and pulse 10 times. Remove lid of food processor and add ice water. Replace lid and pulse a few times until it holds together. Place the dough in a zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes or longer.
Mon Dec 07, 2015 3:57 am
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Brand & Type: Endurance Smidgen Pinch Dash Measuring Spoons
Price range: low
Description: Stainless Steel Smidgen Pinch Dash Measuring Spoons connected by a removable ring.
Pros: Works perfectly.
Conclusion: These are great to have around. Maybe not a necessity but these would be a great gift for a serious cook.
- Smidgen: 1/32 teaspoon
- Pinch: 1/16 teaspoon
- Dash: 1/8 teaspoon
Thu Oct 01, 2015 6:53 am
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Cost Per Serving:
Peanut Butter and Jelly Sandwich
Wed Jun 10, 2015 3:52 pm
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How much does a simple sandwich cost to make at home?
Sandwiches are some of the most common meals - they can be enjoyed for breakfast, lunch and even dinner. So how much does one sandwich actually cost? As shown below, the classic peanut butter and jelly sandwich is clearly the cheapest, and the basic grilled cheese sandwich comes in a close second...
Peanut Butter and Jelly Sandwich - $0.29 per serving, 370 calories
The classic peanut butter and jelly sandwich takes first place on the cost scale. It is cheap, tasty, stays well at room temperature and provides protein - no wonder it's such a staple in the lunch box.
Grilled Cheese Sandwich - $0.43 per serving, 334 calories
The basic grilled cheese sandwich simply consists of white bread, cheese and butter. For a fancier sandwich, add sliced ham, bacon or tomato slices.
Egg Salad Sandwich - $0.51 per serving, 460 calories
When eggs are the main ingredient, the price is usually low. This sandwich has a slightly higher calorie content then the other contestants, due to the addition of mayonnaise.
Bagel with Cream Cheese - $0.89 per serving, 360 calories
Can it get more simple than this? The toasted bagel with cream cheese is such a common meal, especially among college students. For a more interesting twist, add some smoked salmon or sliced deli meats...
Tuna Salad Sandwich - $1.24 per serving, 431 calories
Tuna is inherently expensive and this sandwich tops the price chart. However tuna, with all its good fats make an excellent sandwich which makes up for the high price...
Classic BLT Sandwich - $1.29 per serving, 339 calories
The classic BLT consists of bacon, lettuce and tomato on white bread with mayonnaise. Contrary to common belief, bacon isn't very high in calories once it's cooked since so much of the fat renders in the cooking process.
Salami & Havarti Cheese Sandwich - $0.98 per serving, 501 calories
The cheese and coldcut sandwich is a common sight. Here salami and havarti is served on hearty bread with mayonnaise, mustard, lettuce and tomato.
Vegetarian Hummus, Avocado and Tomato Sandwich - $0.75 per serving, 376 calories
This sandwich might not be very common, however it's very tasty. Homemade hummus is very cheap - however if you use store-bought hummus, this sandwich will be considerably more expensive.
Fri Dec 26, 2014 10:04 pm
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Rice is one of the most popular and widely used grains in the world. It is a staple in countless dishes, especially in Asian cooking. However, a lot of people perceive cooking rice as a little tricky. Sometimes the result can be too mushy, too dry, or the rice burns in the pot. I think we have all experienced that...
So in order to achieve light, fluffy rice there are a few basic steps to think about.
First of all, it's very important to use a sturdy pot with a thick bottom. If the pot is too thin, your rice is much more likely to burn. A thick pot will ensure more even cooking as there will be less “hot spots” on the bottom. You also want a pot with a tight-fitting lid.
We like this pot for small portions (2-4 people)
All-Clad 2 Quart Stainles Steel Sauce Pan
The Rice-to-Water ratio
If anything will effect your rice's consistency, it's your rice-to-water ratio. This ratio changes depending on what kind of rice your cooking. Short-grain white rice will need less water than long-grained brown rice. This ratio will also be affected depending on the amount of rice you cook, as well as the altitude you're located at. Generally, white rice will need about 1 to 1 ½ cups of water to every cup of dried rice. Brown rice will need about 1 ½ to 2 cups of water to every cup of rice. Here, it's best to experiment until you achieve the perfect result based on the amount and the kind of rice you use.
Most commonly, rice is simply seasoned with a little salt. However, if you want to add some more depth to your rice, you can either substitute water for broth, or add a bouillon cube to your water. While this method will season your rice slightly, it will not overpower your rice. If on the other hand you really want to spice up your rice, you could lend it an oriental feel by adding some whole spices such as a cinnamon stick, some star anise and some cloves.
The cooking process
The method by which you cook rice is basically pretty straight forward. Add rice, then water to the pot along with salt or other flavorings. Bring up to a boil, put on a lid and lower the heat. Let the rice simmer with the lid on for about 10-30 minutes depending on your rice. Next, remove the pot from the heat and leave the lid on. Let the rice rest and fully absorb the liquid for about five minutes. Fluff with a fork and serve.
So how long do you cook your rice? Well, that depends on what kind of rice you are cooking. Generally though, white rice will need about 12-15 minutes and brown rice about 25-35 minutes.
How we usually cook our rice
We generally use a 2 quart pot and Basmati rice to cook about 2-4 portions. Through experiment we find that 1 cup of rice to 2 cups of water works well. After we put in the rice and water we add a bullion cube, beef or chicken. We let the rice come to a boil, then reduce the heat, stir and cover on low heat for 12-15 minutes.
When we want to use 2 cups of Basmati rice we have found that we can reduce the ratio of water to rice. 2 cups rice and 3-3½ cups of water. The cooking time is the same.
Since various factors will effect the result of your rice, your best bet is to experiment with different types of rice, rice-to-water ratio and cooking times, in order to find a solution that fits your taste.