Results 1 to 11 of 11

Thread: Dungeness Crab & Asparagus Quiche

  1. #1
    merryb Guest

    Default Dungeness Crab & Asparagus Quiche

    Hi all,
    Thinking this might be tasty- would you add any cheese? If so, what
    kind? I'm thinking a very small amount of Guyere...

  2. #2
    aem Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    On May 5, 3:16 pm, merryb <msg...@juno.com> wrote:
    > Hi all,
    > Thinking this might be tasty- would you add any cheese? If so, what
    > kind? I'm thinking a very small amount of Guyere...


    Asparagus and dungie are both great and go well enough together. The
    quiche already has some dairy, I'm thinking cheese would detract.
    Possible exception, very slight garnish-dusting of parmesan. If I
    were going to add something it might be citrus of some kind, or even
    ripe bell peppers. No, come to think of it, how about just a little
    bit of chopped nuts, probably almonds but maybe cashews? -aem

  3. #3
    ImStillMags Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    On May 5, 3:16*pm, merryb <msg...@juno.com> wrote:
    > Hi all,
    > *Thinking this might be tasty- would you add any cheese? If so, what
    > kind? I'm thinking a very small amount of Guyere...


    I would put a little bit of parmesan in the quiche batter, just a bit.
    And I would put a light sprinkle of swiss on the top, just a bit....or
    the guyere.

  4. #4
    merryb Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    On May 5, 4:07*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On May 5, 3:16*pm, merryb <msg...@juno.com> wrote:
    >
    > > Hi all,
    > > *Thinking this might be tasty- would you add any cheese? If so, what
    > > kind? I'm thinking a very small amount of Guyere...

    >
    > I would put a little bit of parmesan in the quiche batter, just a bit.
    > And I would put a light sprinkle of swiss on the top, just a bit....or
    > the guyere.


    For some reason, Parm doesn't sound quite right as much as I love it!

  5. #5
    ImStillMags Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    On May 5, 4:11*pm, merryb <msg...@juno.com> wrote:
    > On May 5, 4:07*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    > > On May 5, 3:16*pm, merryb <msg...@juno.com> wrote:

    >
    > > > Hi all,
    > > > *Thinking this might be tasty- would you add any cheese? If so, what
    > > > kind? I'm thinking a very small amount of Guyere...

    >
    > > I would put a little bit of parmesan in the quiche batter, just a bit.
    > > And I would put a light sprinkle of swiss on the top, just a bit....or
    > > the guyere.

    >
    > For some reason, Parm doesn't sound quite right as much as I love it!


    If you use just a bit, you don't know it's parmesan and it adds a
    wonderful note to the flavor of the quiche, trust me.

  6. #6
    Omelet Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    In article
    <[email protected]>,
    merryb <[email protected]> wrote:

    > Hi all,
    > Thinking this might be tasty- would you add any cheese? If so, what
    > kind? I'm thinking a very small amount of Guyere...


    Trust me... as much as I love cheese with Asparagus or cheese and
    seafood, I'd not add it to this. :-) It will overwhelm the taste of the
    combo.

    This is plenty flavorful by itself.

    Crab Asparagus soup:

    Asparagus and Crab Soup

    Approx. 5 lbs. tough asparagus stems
    (I save them in the freezer until I have
    a batch large enough to make soup)

    1 lb. fresh shredded crab meat (I usually
    use Dungeness but used King Crab this time
    as it was on sale)

    1 lb. tender asparagus stems
    1 stalk celery
    1 shallot
    1/2 cup dry vermouth
    1 sprig of fresh rosemary
    6 fresh basil leaves
    4 oz. salted butter

    Salt to taste

    Place asparagus stems into a pot and just cover with water
    Add the rosemary sprig (minced) and basil leaves (torn up into small
    bits).

    Cook until the asparagus stems are turned to mush
    (I used a pressure cooker for about 30 minutes)

    Strain off stems and herbs, reserving the cooking liquid and run
    thru a food mill or mash thru a fine mesh strainer to
    get as much puree material that you can while removing
    the fiber from the stems.

    Add the asparagus mush back to the reserved liquid.

    Chop the tender asparagus stems, celery
    and shallots, then add back to the pot.
    Bring to a brisk boil and reduce by about 1/3rd
    stirring as needed to keep it from scorching.
    Allow to cool a bit, then puree with a hand blender.

    Melt the 4 oz. of butter and add along with the shredded crab meat and
    vermouth, garnish as desired and serve hot.

    Alternately, chop the tender asparagus, shred the crab and mix them
    together as a chunkier entree. Served with Shallots and fresh Basil
    cooked together in a pan with butter as a sauce.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  7. #7
    whirled peas Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    merryb wrote:
    > Hi all,
    > Thinking this might be tasty- would you add any cheese? If so, what
    > kind? I'm thinking a very small amount of Guyere...


    I make a fresh Dungeness and asparagus quiche once a year to celebrate
    the short crab harvest season. I steam the asparagus first and just lay
    the whole spears in the bottom. For cheese, my first choice is about a
    cup of shredded cojack. If that's not around, my preference is (in this
    order) Jack, Swiss/Emmenthaler/Gruyere or medium Cheddar. If you have
    extra crab, a crab and Cheddar melt on sourdough toast is pure
    indulgence! Chilled California Chablis goes well with either of these.

  8. #8
    Omelet Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    In article <hrt8d9$b14$[email protected]>,
    whirled peas <[email protected]> wrote:

    > merryb wrote:
    > > Hi all,
    > > Thinking this might be tasty- would you add any cheese? If so, what
    > > kind? I'm thinking a very small amount of Guyere...

    >
    > I make a fresh Dungeness and asparagus quiche once a year to celebrate
    > the short crab harvest season. I steam the asparagus first and just lay
    > the whole spears in the bottom. For cheese, my first choice is about a
    > cup of shredded cojack. If that's not around, my preference is (in this
    > order) Jack, Swiss/Emmenthaler/Gruyere or medium Cheddar. If you have
    > extra crab, a crab and Cheddar melt on sourdough toast is pure
    > indulgence! Chilled California Chablis goes well with either of these.


    Hot crab and butter on a toasted sourdough roll or slice of bread.
    Straight up or add a smidge of garlic and lemon...
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  9. #9
    Ranée at Arabian Knits Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    In article
    <[email protected]>,
    merryb <[email protected]> wrote:

    > Hi all,
    > Thinking this might be tasty- would you add any cheese? If so, what
    > kind? I'm thinking a very small amount of Guyere...


    That sounds good to me. I'd love to have the crab with which to make
    anything! That is something I miss living inland now. I might leave
    out the Gruyere and put a sprinkling of parmesan on top, but I wouldn't
    do both.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  10. #10
    Steve Pope Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    Omelet <[email protected]> wrote:

    >Hot crab and butter on a toasted sourdough roll or slice of bread.


    I concur. I did this last crab season. Except I used olive oil.

    Warm crab on toast is decadent. If you have but one chance to
    eat Dungeness, it's probably best to have it chilled, but if you're
    indulging in it alot, then warm on toast is wonderful for the variety.

    IMO.

    Steve

  11. #11
    Bob Terwilliger Guest

    Default Re: Dungeness Crab & Asparagus Quiche

    merry wrote:

    > Thinking this might be tasty- would you add any cheese? If so, what
    > kind? I'm thinking a very small amount of Guyere...


    This is probably too late, but if I added any cheese at all it would be
    cream cheese or mascarpone.

    Bob


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32