Text 509, 109 rader
Skriven 2010-08-23 14:36:00 av Dave Drum (1:124/311)
Ärende: SF Gate 276
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom-Broccolini Quiche With Goat Cheese (Part 1)
 Categories: Cheese, Pastry, Mushrooms, Vegetables
      Yield: 7 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 3/4 c  All-purpose flour
    1/4 ts Kosher salt
      4 tb Ice water
      1 lg Egg yolk
      1 tb Oil
    1/4 ts Cider vinegar
      4 oz Cold unsalted butter; into
           - 1/4" slices

MMMMM--------------------------FILLING-------------------------------
  1 1/4 lb Mushrooms
      2 oz Unsalted butter
           Salt & pepper
     10    Stalks fresh broccolini
  2 1/2 oz Mild goat cheese
      4 lg Eggs
    3/4 c  + 2 tablespoons cream
    3/4 c  + 2 tablespoons milk
 
  From Flo Braker. The recipe looks intimidating because it
  includes a lengthy description of how to make a crust, which
  is an adaptation of a recipe Braker has seen over the years
  from several different sources originating in France. After
  testing several pastry recipes, she found this one to be not
  only delicious but also the most resistant to sogginess.
  (However, you can use a store-bought crust if you prefer.)
  
  For the crust: Place the flour and salt in a food processor
  and pulse just to blend. In a small glass, stir together the
  ice water, yolk, oil and vinegar; set aside. Scatter the
  cold butter pieces over the flour mixture and process with
  30 one-second pulses. The mixture should resemble a coarse
  meal with small flour-coated butter lumps.
  
  Holding the glass with the egg mixture in one hand, pour the
  liquid - about a tablespoon at a time - down the feed tube
  and at the same time apply short pulses of the food processor.
  Pulse the mixture just until tiny butter-flour particles appear,
  each connected to one another, but not yet a dough formation.
  
  Careful; don't over process or these particles will come
  together to form a ball.
  
  With your hand, carefully scoop out the cold mass and center
  it on a sheet of plastic wrap. Lift opposite corners of the
  plastic wrap to the center of the dough mass, and as you
  pull the wrap together over the dough as though wrapping
  it into a package, rub on top of the plastic wrap with your
  fingers and massage the mixture into a flat, cohesive disk
  about 5 1/2 inches in diameter. Refrigerate for at least
  1 hour.
  
  Adjust a rack in middle of oven; preheat oven to 425øF. Set
  a 9-inch glass pie pan nearby.
  
  If the dough is cold and firm from the refrigerator, let it
  sit at room temperature for about 20 minutes before rolling
  it.
  
  On a lightly floured surface, roll out to a 14-inch circle
  about 1/8-inch thick. Roll it up on the rolling pin, center
  over the pie pan and unroll. Fit the pastry loosely into the
  pan, taking care not to stretch it. Press it lightly into
  the bottom of the pan. Using kitchen scissors, cut off the
  surplus overhanging dough, leaving an inch extending all
  around. Fold the extra pastry under and press together to
  form a standing rim, then flute it. Refrigerate for 30 min.
  
  Place a piece of aluminum foil in the pastry shell to form
  a lining, fill with dry beans. Distribute the beans evenly
  and push them up against the sides of the shell to prevent
  the dough from puffing up while baking.
  
  Bake for 10 minutes, then reduce the oven temperature to
  375øF. Bake for 10 minutes longer, or until the bottom is
  set and the edges are light gold. Remove from the oven and
  carefully lift out the foil and beans. Return the crust to
  the oven for an additional 5 to 10 minutes, or until the
  sides are firm and the crust is pale gold. Remove from oven
  to a cooling rack. Assemble quiche now or later in the day.
  
  Continued in Part 2
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 
... The cook was a good cook as cooks go; and as cooks go she went. - Saki
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