Still time to prepare this wonderful quiche for Easter morning, friends!Its not all that difficult, if you start with a refrigerated crust. Make sure to really clean the leeks well, as they often have dirt hidden inside!! Serve with some ice fresh strawberries…
Could also be good to use up that leftover ham after Easter!
Caramelized Leek, Parmesan and Ham Quiche
- 1 3/4 oz. Ham
- 1 Leek
- 1 Egg wash
- 2 Eggs,
- 2 tbsp Brown sugar
- 1 Salt and pepper
- 1 tsp Olive oil
- 1 tbsp Red wine vinegar
- 10 slices Parmesan cheese
- 1/3 cup Cheese, grated
- 1/3 cup Cream
- 1/3 cup milk
Prepare the caramelized leek. Clean the leek and peel off the top layer of skin. Cut in half length-ways then finely slice width ways. Heat the olive oil in a small saucepan over a medium heat and gently cook the leek for a few minutes until soft. Add the brown sugar and red wine vinegar. Stir for another couple of minutes until the sugar has dissolved and set aside to cool.
Prick the bases of the pie shell with a fork about a dozen times evenly around the base. Place on a tray and into the oven for the time recommended on the package.
Remove the pie shell from the oven. Return to the oven for another 5 minutes. Remove, brush the shell with egg wash and cook for a further 3 minutes.
Remove the quiche from the oven. Evenly distribute the shaved ham and caramelized leek evenly over the crust. Sprinkle over the grated cheese. In a mixing bowl whisk together the 2 eggs, ⅓ cup of milk and ⅓ cup of cream. Season with salt and pepper. Transfer to a jug and carefully pour into the pie shell. Cook for 20 minutes.
- Cool for at least 10 minutes before slicing to serve.
Dont you just love that word, waterzooi ? We came across this on our trip to Brugges in 2010 when we ate at De Halve Maan Brewery and again at a very nice little restaurant called Vlaamsche Pot. Its traditionally a fish soup/stew.
Since I had some mussels and clams left over from a meal the day before, I sought out a recipe. Behold…Pinterest again. Their recipe called for several types of fish. I like fish but did not want to search out different fish, so I altered their recipe as I usually do to some extent. My version is below.
• 10,5 oz. (300 g) potatoes, peeled
• 2 tbsp (30 g) butter
• 1 celery stalk, finely sliced
• 1 carrot, finely sliced
• 1 onion, finely sliced
• 1 leek, finely sliced
• 7/8 cup (7 fl oz./200 ml) fish stock (I used chicken stock)
• 1 fish filet of your choice (I used tilapia) cut into 1 inch pieces
• 3,5 oz. (100 g) mussels, cleaned
• 1 egg yolk
• 2/5 cup (3,5 fl oz./100 ml) cream
• 3,5 oz. (100 gm ) peeled shrimp
• 1 tbsp chives, finely chopped
• Salt & freshly cracked pepper
Heat the butter in a frying pan. Add the celery, carrot and onion and cook the vegetables for 3-5 minutes, or until they are soft and glazed. Now add the leeks and cook for a further 2 minutes.
Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
Gently poach the fish fillets in the broth for 3-5 minutes. Add the mussels after 1 minute.
Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan. Set the vegetables aside to use later.
Whisk the egg yolk with the cream in a bowl.
Put the stock back on the heat and, once it reaches boiling point, add the cream and egg mixture to thicken the stock and create a sauce. Now mix well with a whisk and make sure the sauce does not come to the boil again. Add the peeled shrimp and half the chives and stir.
Place the fish pieces and seafood in a serving bowl along with the vegetables and potatoes. Pour the sauce over it. Garnish with the remaining chives.
Serve with a crusty bread and cold beer…preferably Belgian.
When I was a teenager on the farm I worked at a Gun Club on Sundays setting skeet traps. Skeet shooting is a recreational and competitive activity where participants, using shotguns, attempt to break clay disks mechanically flung into the air from two fixed stations at high speed from a variety of angles. My mother was a weekend cook and one of the women who prepared clam chowder for the competitors, using cans of clams and water…yuck! I detested this version. Later on in life I came to love New England clam chowder. Recently I came across this recipe which turned out very well.
New England Clam Chowder
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream or Media Crema
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes I cheated and used canned potatoes chopped
Salt and freshly ground black pepper
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Recipe courtesy Dave Lieberman
For a very special dinner, we like to prepare this seafood lasagna in a white sauce. Yes, it is very rich, but there is never any leftover!!! Use whatever seafood you favour, but I like shrimp, scallops, lobster or crab in any combination. Think New Year’s Eve!!! The recipe can easily be halved…
If seafood isn’t your thing, substitute chicken! Add some slivered almonds to the Parmesan cheese sprinkling….
Seafood Lasagna (Cooks.Com)
8 Tablespoons butter
8 Tablespoons all purpose flour
1 cup cream
1 cup milk
1 cup chicken broth
salt and pepper to taste
pinch of nutmeg
1 package “no-boil” lasagna
10 ounces of spinach (you could use frozen if thawed and drained)
16 ounces of ricotta cheese
8 ounces of mozzarella cheese (I preferred Manchego from Spain)
8 ounces of Provolone cheese
1 cup fresh sliced mushrooms
2 sliced onions
1/2 cup Parmesan cheese
1 tomato, cut and peeled
1 1/2 pounds of seafood
parsley and rosemary to taste
Melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly.
When everything is mixed, take it off the heat. Add salt and pepper and nutmeg.
Saute onions and mushrooms in butter and a little oil. Add tomato, parsley and rosemary. Add all of the seafood.
In a greased lasagna pan pour some sauce, place a row of lasagna, followed by 1/2 of the seafood, some mozzarella or Manchego, ricotta (mixed with the spinach), and Provolone. Press it down before adding a second layer. Follow same order as first layer, ending with another layer of lasagna noodles and sauce to cover the noodles. Sprinkle with Parmesan and bake at 350 degrees for 35 – 40 minutes. Cover with foil if it is browning to rapidly!!!
It will be rich, so do not give your guests large portions to start with. Serve with a nice fresh salad.