Enjoy!
camille@camillecooksforyou.com
Lately I have been seeing a lot of recipes for Quiche with a Potato Crust instead of Pastry Crust. I thought I’d give it a try. I used my Quiche Lorraine recipe sans the pastry crust. Most of what I read about preparing the potatoes for the crust is to boil the potatoes. Too boring for me. Instead I roasted 2 pounds of whole baby Yukon Gold Potatoes tossed with a little olive oil and roasted at 425°F for about 30 minutes, tossing them around half way through the cooking time. You can tell they are done when pierced with a sharp knife there is no resistance. I then transferred the potatoes to a paper towel for a couple of minutes to drain off some of the oil.
While still warm I transferred the potatoes to a 9″ deep glass pie dish (Ceramic is good, too). I smashed the potatoes with the bottom of a metal measuring cup. I brought some of the mashed potatoes up the side of the dish as I would with pastry crust and flattened the bottom evenly to make the crust. I was sure there were not any holes in the “crust” as I did not want any of the quiche mixture to seep out. Here is a photo of what it looked like.
I set the crust aside and continued on with my Quiche Lorraine Recipe (or you can use any of my recipes for any one of my other Quiches or Savory Tarts).
My review on this Potato Crust is that I thought it was really good and SUPER easy, but I would rather have a quiche made with Pate Brisee (Pastry Crust).
Enjoy!
Click the link or the photo to go to the recipe.
Coconut Cake
Enjoy!
camille@camillecooksforyou.com
P.S. Remember, this is a fresh ham, not a smoked or cured ham. The best place to get one is to order it from your local butcher.
Coconut Cake
Almond Slices
Triple Chocolate Brownies
Click on to the link or photo to go directly to the recipe.
camille@camillecooksforyou.com
The best holiday of the year is just around the corner. At least it is the best for me. I have always enjoyed this crazy, kookie, scary, not so scary, goofy, fun holiday.
Before you take your little monsters out on the candy hunt be sure to feed them good and have plenty of treats for the spooky trick or treaters that will be ringing your doorbell.
Start with a hearty warm soup to keep their tummies warm and end with sweet treats just in case they don’t get enough candy.
(Click on the photo or recipe name to go directly to the recipe.)
Have fun and be safe out there on the streets of fright.I don’t use the typical biscuit recipe for shortcake. Instead I use my Buttermilk Scone recipe. I like this much better as the scones are buttery and creamy with a crumb that is tight and moist. I added the blueberries not only for flavor but also for color. I prefer to top my Shortcake with creme fraiche unsweetened instead of whipped cream. I like the contrast in flavor between unsweetened creme fraiche and the all ready sweet and honey sweetened peaches. But if you prefer whipped cream or, even better ice cream, give it a whirl. It’s all good. Click on the link or the photo to go directly to the recipe.
Click on to the link or the photo to get the recipe.
Beer Can Chicken
Click the link or photo for each menu item and you will go directly to the recipe.
Roasted Leg of Lamb OR Roasted Stuffed Leg of Lamb
Stuffed Leg of Lamb Ready for the Oven
Buona Pasqua! (Happy Easter!)