ZUCCHINI, GOAT CHEESE, PINE NUTS TART

ZUCCHINI, GOAT CHEESE, PINE NUTS TART

Here is a spin on the Quiche Lor­raine for those veg­e­tar­ian out there.
The bat­ter is made the same way, just add any­thing you’d like to make it a quiche.
For this recipe, have the fol­low­ing ready.

Ingre­di­ents:
  • Ready Made 9″ Pie Crust or Home­made one
  • 3 eggs
  • 3/4 cup skim milk
  • 3/4 cup heavy whip cream
  • 1 zuc­chini sliced thinly
  • 6 cherry tomatoes
  • 1/2 onion chopped thinly
  • 1/2 cup goat cheese (cut in slices or crumbled)
  • 1/4 cup shred­ded swiss cheese ( gruyere)
  • 1 hand­ful of pine nuts
  • herbes de Provence, fresh rose­mary, fresh oregano, cumin pow­der, nut­meg, salt and pepper
  • 1 tbsp olive oil

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Posted by: Liz on March 14, 2010.
Category: COMFORT FOOD, FRENCH, MEATLESS

QUICHE LORRAINE

QUICHE LORRAINE

Another quick and easy French classic.

Ingredients:
  • 1 ready made frozen pie crust ( i use wholly whole­some whole wheat 9″ pie crust avail­able at whole foods) or see Maud’s recipe for a home made pie crust.
  • a slab (approx. 1/3 lb) of salt pork , sliced into 1/3″ x1/3″ sticks. (Alter­na­tively you can use Pancetta, a slab of bacon or ham).
  • 2 eggs + 2 egg yolks
  • 1 cup skim milk
  • 1 cup heavy whip cream
  • salt, pep­per, fresh grated nut­meg, cayenne pep­per, star anise.
  • optional: 3/4 cup grated swiss cheese (use emmen­tal or gruyere)

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Posted by: Emilie on March 14, 2010.
Category: COMFORT FOOD, FRENCH, QUICK n EASY, VICE

THIT KHO (VIETNAMESE CARAMEL PORK)

THIT KHO (VIETNAMESE CARAMEL PORK)

Wow! I was about to make some thit kho tonight when I real­ized I had lost my favorite recipe dur­ing these numer­ous last moves…argg thank­fully  iphone was here to be my tonight’s hero. Phewww! of course I could kind of remem­ber how to do it…but it’s been a while…and as the best damn caramel pork I’ve ever had, (yes, even bet­ter than mom’s) I wanted to make it right and be ready for the Tết sea­son to begin. I will be post­ing my mom’s recipe here soon though, it’s super extra mag­nif­i­cently good too, and much faster and eas­ier to do so stay tuned!

Note: The coconut water used in this recipe is the clear liq­uid from the heart of the imma­ture coconut. Do not con­fuse it with the white coconut milk (canned and frozen) that is extracted from the grated flesh of the mature coconut. You may pur­chase coconut water frozen; it is usu­ally sold in clear, square or rec­tan­gu­lar plas­tic bags — some­times a few thin slices of coconut meat are included. Pork belly (where bacon comes from) is the desired and tra­di­tional cut for this dish because it has the per­fect bal­ance of lean meat to fat. How­ever, you may sub­sti­tute the leaner Boston butt.

Ingredients:

(Serves 6)

  • 3 table­spoons oil
  • 4 table­spoons sugar
  • 3 gar­lic cloves, slivered
  • 2 shal­lots, slivered
  • 2 table­spoons peeled, sliv­ered fresh ginger
  • 1 1/2 to 2 pounds pork belly or side pork, or Boston butt, cut into 1/2 x 1-inch slices
  • 1/3 to 1/2 cup fish sauce
  • 12 ounces fresh or frozen coconut water (see head note)
  • 4 hard-cooked eggs, quartered

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Posted by: Aurelie on January 31, 2010.
Category: COMFORT FOOD, GO(o)DNESS, VIETNAMESE, WINTER COMFY

MINESTRONE STEW

MINESTRONE STEW

Ingre­di­ents
(Yields 6–8 Servings)

  • 2 table­spoons olive oil
  • 4 cloves gar­lic, finely chopped
  • 1 medium yel­low onion, chopped
  • 6 cups low-sodium veg­etable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup fresh chopped parsley
  • 1 table­spoon chopped basil
  • 2 large stalks of cel­ery, sliced
  • 2 medium car­rots, peeled and chopped
  • 1 dried bay leaf
  • 1 (28-ounce) can chopped toma­toes, with their liquid
  • 1 cup canned chick­peas, drained
  • 1 cup dried fusilli pasta
  • 1 (15-ounce) can can­nellini or white beans, drained
  • Salt and pep­per to taste
  • 3/4 to 1 cup grated Parme­san cheese

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Posted by: MozzaMatt on January 27, 2010.
Category: COMFORT FOOD, ITALIAN, MEATLESS

GRILLED PITAS + HUMMUS

GRILLED PITAS + HUMMUS

.

Ingre­di­ents
(Yields 4–5 cups)

  • Strainer for chick peas
  • Food Proces­sor
  • Grill pan
  • 2 large cans of chickpeas/garbanzo beans, drained and rinsed
  • 1/2 cup Tahini paste (aka Sesame Seed Puree)
  • 5 cloves of gar­lic, minced finely
  • Zest and juice and pulp of 2–3 lemons
  • 1 table­spoon cumin
  • 1/2 tea­spoon of dried, crushed red pepper
  • 2 tea­spoons Kosher Salt
  • 1 tea­spoons fresh ground pepper
  • 1/8–1/2 cup of extra vir­gin oil
  • 1 tea­spoon of good paprika
  • Up to 1/2 cup of fresh water
  • Pack­age of pita bread

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Posted by: MozzaMatt on January 27, 2010.
Category: COMFORT FOOD, MIDDLE EASTERN

MOSTACCIOLI PASTA SALAD

MOSTACCIOLI PASTA SALAD

This is one of my favorite com­fort dishes that my mother used to make for my sis­ter and I.

Ingre­di­ents
(Yields 10–12 Servings)

  • 1 (16 ounce) pack­age mostac­ci­oli pasta
  • 1 table­spoon veg­etable oil
  • 1 1/2 cups dis­tilled white vinegar
  • 1 1/2 cups white sugar
  • 1 medium onion, chopped
  • 1 medium cucum­ber, chopped
  • 1 (4 ounce) jar chopped pimento
  • 2 tea­spoons pre­pared yel­low mustard
  • 1 table­spoon gar­lic powder
  • 1 table­spoon pars­ley flakes
  • 1 tea­spoon salt
  • 1 tea­spoon ground black pepper

Details »

Posted by: MozzaMatt on January 27, 2010.
Category: COMFORT FOOD, PASTA