Adapted from Shannah Coe My Suburban Kitchen October 2017
A perfectly protein packed dish that can be served any time of the day that you desire. Serve for breakfast, brunch or even for a light dinner with a mixed greens side salad. It is fast and easy to prepare and so delicious!
Serves 8 to 10
8 ounces cooked ham, diced
1/2 cup heavy cream
1/4 teaspoon chili powder
1/4 teaspoon Madras curry powder
1/2 teaspoon cumin
1 package of commercially prepared refrigerated Southwestern shredded potatoes
1 cup shredded Gruyere cheese
1 cup chopped fresh spinach
1 small red bell pepper, seeded and diced
1 small red onion, diced
Salt, to taste
Ground black pepper, to taste
Preheat oven to 375° F. Lightly grease a 9- inch pie pan and line with parchment paper.
In a large bowl, lightly beat eggs. Add in ham, cream chili powder, curry powder and cumin. Stir in potatoes and 3/4 cup cheese. Stir in spinach, bell pepper and onion. Season with salt and pepper. Pour into prepared pan. Top with remaining cheese.
Cover with foil and bake in the preheated oven for 25 minutes. Increase heat to
400°F, remove foil and bake for an additional 10- 15 minutes or until the middle of the quiche is set.
You can easily use Swiss cheese to replace the Gruyere and use kale in place of the spinach. Any type of commercially prepared shredded potatoes can also take the place of the Southwestern seasoned version. The combination of the mild spices from the Southwestern potatoes give and extra punch of flavor to the fresh spinach used in this dish.
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CREPES DE VOLAILLE VERSAILLAISE
(Chicken Crepes with Asparagus and Mushrooms)
This classic French dish with Italian origins is a perfect main course that can be served during Spring Brunch.
Ingredients: For the Filling:
6 tablespoons unsalted butter
¼ cup all-purpose flour
1-1/4 cups whole milk
1-1/4 cups chicken broth (See Cook’s Notes)
¼ cup chopped shallot
½ cup chopped mushrooms
2 cups finely chopped cooked chicken (See Cook’s Notes)
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed
For the Crepes:
¾ cup all-purpose flour
½ teaspoon salt
Pinch of freshly grated nutmeg
1-1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 teaspoon unsalted butter, melted
For the Finishing Sauce:
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoons unsalted butter
1/2 cup shredded Gruyere cheese, for garnish
A 3-quart flameproof ceramic or enameled shallow baking dish
Directions: TO make the filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve ½ cup sauce for topping.
Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.
Cut tops from asparagus and set aside. Cut enough stalks into ¼-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.
Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.
TO make the crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
Heat a dry 7-to 8-inch nonstick skillet over moderately high heat until hot, and then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on a plate.
ASSEMBLE and bake the crepes: Preheat oven to 350 °F. Spread ¼ cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of over 15 minutes.
MAKE the finishing sauce while the crepes a baking: Stir together yolk, 2 tablespoons cream, and reserved ½ cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, and then fold into yolk mixture.
Spoon the finishing sauce over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes. Heat butter in skillet, then add reserved asparagus tips and toss until warm.
Place 2 crepes on each of 8 plates and top with asparagus tips. Garnish with Gruyere cheese and serve.
Fish stock or water can be used as a substitute if shellfish is being used in place of the the chicken.
About 9 ounces of chopped cooked shrimp, lobster or crab-meat can be substituted for the cooked chicken.
The filling and crepes can be made 2 days ahead and kept separately, covered and chilled in the refrigerator.
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I have to admit, I actually found the inspiration for this recipe by watching the ABC sitcom “blackish”…It was the episode entitled : “Elephant in the Room”, where Andre Jr. meets a girl, ironically named Hillary, who is a member of the Young Republicans club. So Jr. joins the club to impress Hillary and this throws his liberal parents Dre and Bow for a loop. Since they really cannot believe any reasonable black people would be Republicans, Dre and Bow arrange to meet Hillary’s wealthy and conservative parents. And upon meeting Hillary’s parents, they enthralled with the lifestyle and the food, wild boar bacon tarts………..until Bow’s parenting style as a working mother comes into play…..but I digress.
So if you are looking to try wild boar sausages, D’ Artagnan has a line of wild game sausages that will take your ordinary meals to the next level. This particular sausage takes a walk on the wild side when it is made of boar. With a hint of sage, these links are perfect for breakfast and poultry stuffing.
Photo Credit: D’ Artagnan , LLC
This recipe combines the great flavors of the wild boar sausage with eggs, cheese and scallions, making an exceptional mini tartlet that can be served warm or cold at brunch.
Makes About 30 Tarts
Two 16- ounce packages mini phyllo shells
For the Filling:
1 small Yukon gold potato, finely diced
Kosher salt, to taste
1 Tablespoon olive-oil
8 ounces D’ Artagnan Wild Boar Sausage
3 cups fresh baby spinach, finely chopped
Freshly ground black pepper, to taste
1/2 teaspoon fresh thyme
4 scallions, sliced
3 large eggs
1/2 cup milk
1 cup grated Gruyere cheese
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Arrange phyllo cups on an ungreased baking sheet and prick the bottom of the cups with a fork. Place in the oven and blind bake until lightly browned for about 2 to 3 minutes. Remove from the oven and set aside.
Add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
Lightly drizzle the olive oil in a large skillet over medium heat. Remove the casings from the sausage and add the sausage to the skillet, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the thyme and scallions. Remove to a bowl to cool.
Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
Evenly add to the par-baked phyllo shells, the grated cheese, then the cooked potato and finally top with the sausage and spinach mixture. Spoon the eggs over the top and sprinkle with the remaining cheese. Bake for 8 to 10 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.