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Thread: It all came together

  1. #1
    Michel Boucher Guest

    Default It all came together

    I was walking through Chapters yesterday (I am retired, so I can do that)
    when I spotted Ricardo Larrivée's current book and in it was an asparagus
    and egg pie.

    http://www.chapters.indigo.ca/books/...very-Occasion-
    Ricardo-Larrivee/9781552859643-item.html?ref=Books%3a+Search+Top+Sellers

    http://tinyurl.com/nemmw9

    I remembered we had asparagus, eggs, ham and goat's milk cheese. The
    idea was appealing for supper, but doing two kinds of asparagus on a
    large cookie sheet and with eggs on top wasn't quite what I fewlt I could
    accomplish so I started thinking and came up with a quiche-like pie with
    puff pastry.

    I bought a frozen pair of puff pastries and defrosted one. I figured the
    best to unmold something like that, once cooked, would be my 10" (25cm)
    round springform pan. The pastries come rolled up with a length of
    parchment paper, so no need to grease. I then thought of adding
    mushrooms, ham (we have nice slices of tuscan ham) and goat's milk
    cheese. I debated about adding gruyère but that would be too much dairy
    for some people.

    So with my wife's assistance (she's more used to working pastry than I
    am), we made the parchment paper and pastry dough fit into the springform
    pan, laid the ingredients on top of each other (first asparagus, then
    mushrooms and leeks sautéed, then ham, and finally, goat's milk cheese).
    Over that I put a standard quiche mixture (three eggs beaten with 1.5 cup
    [375 ml] of 10% cream) and put it in the oven at 375F (190C) for 25
    minutes. I checked it, left it in another ten minutes, and another. At
    that point it was done. It had puffed up nicely up the sides, making a
    dam for the ingredients in the centre. I suppose I could have covered it
    with another puff pastry (and I may do that on a subsequent attempt) but
    I thought simple is better first time out.

    We ate half last night and the other half for breakfast this morning.
    Basically, this made good use of items already in the house, except for
    the puff pastry, cream and mushrooms.

    Caveat: I sautéed the asparagus lightly in oil. Not sure if that was
    what did it, but they turned out somewhat mushy (or rather the same
    texture as canned asparagus). Next time, they go in cold and maybe
    closer to the top.

    Also the quiche mixture was a bit too moist, so next time, I'll cut back
    on the cream and substitute the difference with goat's milk cheese
    (rather than adding it).

    --

    Capitalism is the astounding belief that the most wickedest
    of men will do the most wickedest of things for the greatest
    good of everyone. - John Maynard Keynes

  2. #2
    Michael Kuettner Guest

    Default Re: It all came together

    Michel Boucher wrote:
    <snip>
    A few hints :

    > I bought a frozen pair of puff pastries and defrosted one. I figured the
    > best to unmold something like that, once cooked, would be my 10" (25cm)
    > round springform pan. The pastries come rolled up with a length of
    > parchment paper, so no need to grease.


    Butter the form and throw away the paper.
    The crust will be better.

    <snip>
    > So with my wife's assistance (she's more used to working pastry than I
    > am), we made the parchment paper and pastry dough fit into the springform
    > pan,

    Use a fork to puncture the dough at the bottom.
    That will take care of most of the sogginess.

    > laid the ingredients on top of each other (first asparagus, then
    > mushrooms and leeks sautéed, then ham, and finally, goat's milk cheese).
    > Over that I put a standard quiche mixture (three eggs beaten with 1.5 cup
    > [375 ml] of 10% cream) and put it in the oven at 375F (190C) for 25
    > minutes.

    Standard mixture :
    3 eggs
    250 ml cream (not 10% cream)
    125 g cheese
    a little white pepper
    salt
    nutmeg (if you like it)

    Use 200C.
    Bake the quiche on the second rail from below in the oven.
    For roughly 40 minutes.

    > I checked it, left it in another ten minutes, and another. At
    > that point it was done. It had puffed up nicely up the sides, making a
    > dam for the ingredients in the centre. I suppose I could have covered it
    > with another puff pastry (and I may do that on a subsequent attempt) but
    > I thought simple is better first time out.
    >

    A quiche isn't covered.

    <snip>
    > Caveat: I sautéed the asparagus lightly in oil. Not sure if that was
    > what did it, but they turned out somewhat mushy (or rather the same
    > texture as canned asparagus). Next time, they go in cold and maybe
    > closer to the top.
    >

    Don't saute them. Blanche them in boiling water until half done.
    Be careful - the tips should be above the water.

    > Also the quiche mixture was a bit too moist, so next time, I'll cut back
    > on the cream and substitute the difference with goat's milk cheese
    > (rather than adding it).


    Cut back on the asparagus. It looses a lot of water.
    Hope that helps.

    Cheers,

    Michael Kuettner




  3. #3
    Michel Boucher Guest

    Default Re: It all came together

    "Michael Kuettner" <[email protected]> wrote in
    news:h1j0t9$4ar$[email protected]:

    > Michel Boucher wrote:
    > <snip>
    > A few hints :
    >
    >> I bought a frozen pair of puff pastries and defrosted one. I figured
    >> the best to unmold something like that, once cooked, would be my 10"
    >> (25cm) round springform pan. The pastries come rolled up with a
    >> length of parchment paper, so no need to grease.

    >
    > Butter the form and throw away the paper.
    > The crust will be better.


    The crust is already buttered.

    > <snip>
    >> So with my wife's assistance (she's more used to working pastry than
    >> I am), we made the parchment paper and pastry dough fit into the
    >> springform pan,

    > Use a fork to puncture the dough at the bottom.
    > That will take care of most of the sogginess.


    Good idea.

    > Standard mixture :
    > 3 eggs
    > 250 ml cream (not 10% cream)
    > 125 g cheese
    > a little white pepper
    > salt
    > nutmeg (if you like it)


    Those were my proportions (except for the 375ml of cream). The 10% cream
    was to try to make it "lite" and compensating with goat's milk cheese.
    It could have been better.

    > Use 200C.
    > Bake the quiche on the second rail from below in the oven.
    > For roughly 40 minutes.


    Ok.

    >> I checked it, left it in another ten minutes, and another. At
    >> that point it was done. It had puffed up nicely up the sides, making
    >> a dam for the ingredients in the centre. I suppose I could have
    >> covered it with another puff pastry (and I may do that on a
    >> subsequent attempt) but I thought simple is better first time out.
    >>

    > A quiche isn't covered.


    I know that. I was thinking of trying another thing entirely.

    > <snip>
    >> Caveat: I sautéed the asparagus lightly in oil. Not sure if that was
    >> what did it, but they turned out somewhat mushy (or rather the same
    >> texture as canned asparagus). Next time, they go in cold and maybe
    >> closer to the top.
    >>

    > Don't saute them. Blanche them in boiling water until half done.
    > Be careful - the tips should be above the water.


    Got it.

    >> Also the quiche mixture was a bit too moist, so next time, I'll cut
    >> back on the cream and substitute the difference with goat's milk
    >> cheese (rather than adding it).

    >
    > Cut back on the asparagus. It looses a lot of water.
    > Hope that helps.


    There weren't that many, but then again that could have been too many
    still.

    Thanks.

    --

    Capitalism is the astounding belief that the most wickedest
    of men will do the most wickedest of things for the greatest
    good of everyone. - John Maynard Keynes

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