Thursday, March 27, 2014

Asparagus and Prosciutto Quiche

It's finally starting to feel like spring so I've been feeling like doing more spring-like cooking. One of my favorite foods locally available this time of year is asparagus. We have it quite often, but usually, steamed or grilled, as a side dish. After my frittata experiment a few weeks ago turned out so well, I decided to expand a bit and try asparagus in a quiche. As usual, I googled around the a bit and discovered 'the internet' considers prosciutto  a nice compliment to asparagus. Who was I to argue?

I bought some of both (it may or may not have been the same day) and simply substituted them into my usual quiche Lorraine recipe, with a few minor alterations. The result? I now have a new ' usual'.

Asparagus and Prosciutto Quiche

Pastry for 9 inch pie crust
2 tablespoons butter
1/2 minced onion
1/2 -3/4 pound (ish) asparagus, cut on a diagonal into 1 inch pieces
4 oz shredded Swiss Cheese
4 eggs
1 cup cream
1/4 teaspoon salt
4 or 5 slices prosciutto

Heat oven to 425 degrees. Melt butter in pan. Add onion and cook a few minutes over low heat until it becomes translucent. Add the asparagus and cook a few minutes more, until asparagus is softened, but not cooked through.
Sprinkle the asparagus, onion and cheese in pastry lined pan. Beat eggs until uniform yellow, then add cream and salt.

Pour into pie pan. Arrange the slices of prosciutto on the top. Bake 15 minutes. Reduce oven heat to 300 degrees and continue baking 30-40 minutes, or until knife inserted 1 inch from edge comes out clean. Allow to stand 10 minutes before cutting. 

Thursday, February 27, 2014

Hot Fudge Cake

Long ago and far away, I used to make this recipe fairly often. And then I just sortof forgot about it. It seems the world forgot about it, too. I mentioned it at work the day after I made it, and no one else had even heard about it. What else could I do but change my February blog post plan and share this recipe instead?

The ingredients are simple, the recipe is quick and easy, and the result: a chocolate cake with its own warm, fudge sauce. The ingredients separate into two layers, with a cake layer on top and a thick, chocolate sauce underneath. As it comes out of the oven, the sauce bubbles up through the cake here and there a bit like lava bubbling up through the ground.

It's best served the day it's made, so I usually make a half recipe for my family of three. We like it warm from the oven with a scoop of ice cream.

Hot Fudge Cake
1 cup flour
1/2 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted coconut oil or butter
1 cup packed brown sugar
1/4 cup cocoa
11/4 cup very hot water

Heat oven to 350. Mix all the ingredients above the asterisks. Pour into ungreased 9 inch square pan.

Mix together the brown sugar and cocoa. Sprinkle it on top  of the batter. Pour the hot water over the top.

Bake 45 minutes.  Spoon it into a dessert dish as is, with the sauce spooned over the top, or add a scoop of ice cream.