and I had her mother over for Christmas Dinner. it went very well and all three of us were very happy with the dinner I prepared. still_asking
suggested that there was a LJ community that was set up for sharing menus. I have not been able to find this community. I did find one or two that seemed to be diet based, but I certainly did not serve a diet dinner. So since I could not find this group I am going to put the menu in my LJ. If anyone knows the of a community that would be good for such posts please let me know.
- Bread Enriched with Extra Virgin Olive Oil (a variation of the standard Which is sort of like this:
- 100 parts
- 60 parts water
- 2 parts yeast
- 2 parts salt
So I took1000 grams of flour, 600 grams of water (600 ml), 20 grams of yeast, and 20 grams of salt. To this I added the same amount of olive oil as salt or yeast, 20 grams. So I guess it was a 60/2/2/2.
- Potage de poireaux et pommes de terre Leak potato soup (inspired by Alton Brown's recipe)
- Asparagus, Gruyere & Olive Quiche
For the Custard
- 1 cup heavy cream
- 2 eggs
- 1 to 2 pinches kosher salt (I use 1 an a bit, remember the olive are oil & salt cured )
- 1 pinch of Freshly grated nutmeg
- 4 oz Gruyere cheese, grated or shredded
- 3 1/2 oz Asparagus, lightly steamed and cut into 1 to1 1/2 inch pieces
- 2 1/8 oz Pitted, Oil Cured black Olives, chopped so that each olive is in 2 or 3 pieces
You also need on of the following
- 1 9 inch wide by 1 inch deep frozen pie crust
- 4 4 1/2 inch wide by 1 inch deep frozen pie crust
- Pre-heat oven to 350 degrees F.
Make the mixture
- In a nonreactive, stainless steel bowl with spout or glass pitcher, combine the cream and the eggs.
- Whisk until combined thoroughly.
- Add the salt and the nutmeg and whisk again.
Fill the Crust
- Evenly distribute the pie fillings in the pie crust.
- Do not overfill the crust with the filling ingredients.
- Do not pour too much custard into the crust: the eggs will expand upon cooking.
Cook the Quiche
- Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes.
- Cool the pie for at least 15 minutes before slicing.
- Crusted Ham (Alton Brown's recipe)
- Cheese Cake (Jeff Smith's recipe plus a pinch of nutmeg)