Easter Eggs-travaganza

Eggs are most certainly on the brain at this time of year. Deviled. In a basket. Boiled. Pink shells. Yellow shells. Green shells.

It inspired me to make a quiche.

Most of my egg dishes are free-handed. I don't bother measuring the proportions of milk and mix-ins.

Crustless Quiche

Times:

1. Prepare vegetables.
2. Cook vegetables.
3. Mix eggs.
4. Arrange quiche.
5. Bake.
6. Enjoy.

Ingredients:

• 2-4 cups mixed vegetables
• 3 egg whites
• 2 eggs
• 1/2 cup milk
• 1/2 cup shredded cheese
• Black pepper
• Olive oil

Instructions:
1) Heat a splash of olive oil in a large pan. Sauté the vegetables until fully cooked. If using onions, garlic, or peppers, start with those and finish with any greens, cooking just until they are wilted.

2) Place the vegetables in the bottom of a casserole dish, probably no larger than 9x9.

3) Preheat the oven to 425 degrees. Beat eggs, milk and pepper in a measuring cup and then pour into the casserole dish.

Possible Combinations:

• Greek - feta cheese, spinach, black olives, Greek seasoning
• Medley - carrots, onions, peppers, kale, shredded cheddar, sliced provolone

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Now for one of my cutest creations yet. They were supposed to be bunnies. But they look more like angry cats who have been thrown in the dryer. 

Bunsies {aka Bunny Buns}
from http://williro.tumblr.com/post/44024793991/lillianmaxwell-bunny-bread-2-1-2-to
My friend Erin wanted me to make these. Last year I made Cadbury "deviled" eggs as per her request. 

Times:

1. Heat.
2. Mix.
3. Knead.
4. Rise.
5. Cut and shape.
6. Rise.
7. Bake.
8. Enjoy.

Ingredients:

• 1 cup (8-ounce container) sour cream
• 1/4 cup water
• 2 tablespoons butter
• 1 egg
• 2 tablespoons sugar
• 1 package active dry yeast
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 cup bread flour

Instructions:
1) Put the sour cream, water and butter in a small saucepan and heat, but do not cook. Cool to room temperature then add the remaining ingredients.

2) Place dough into the bowl of a stand mixer or turn out onto the counter if kneading by hand. Knead for approximately 7 minutes until the dough is silky but not overly sticky to the touch. Rise until doubled, about 1 hour.

3) Cut into 16 equal parts. Shape into small ovals. Place on a large baking tray. Cut out the ears with scissors. Poke in eyes with a chopstick. Allow to rest for 20 minutes while preheating oven to 375 degrees.

4) Bake for about 20 minutes or until golden brown.

{You can also par cook them for 10 minutes and finish them in the oven when it's 10 minutes out from serving time.}

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Scalloped Potatoes
adapted from http://www.epicurious.com/recipes/food/views/Scalloped-Potatoes-with-Three-Cheeses-102498#ixzz2P8AkEZLu

A mandolin would make this much easier, as I found out. Make sure you allot at least 45 minutes to preparing the potatoes if you don't have one.

Times:

1. Prepare potatoes.
2. Layer.
3. Bake.
4. Enjoy.

Ingredients:

• 1 1/3 cups cheddar cheese, grated
• 1/3 cup extra-sharp cheddar cheese, grated
• 1/3 cup parmesan cheese, grated
• 4 pounds russet potatoes, peeled and sliced very thinly
• Black pepper
• 3 tablespoons all-purpose flour
• 2 1/4 cups milk
• 3/4 cup half and half

Instructions:

1) Measure and mix cheeses in a 2-cup measure. Arrange half of potatoes in a prepared 9x13-inch glass baking pan. Sprinkle with half of cheese mixture, pepper and flour.

2) Preheat oven to 400 degrees. Top with remaining potatoes. Pour milk over potatoes (milk will not cover potatoes completely). Layer with remaining cheese.

3) Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 40 minutes longer. Remove from oven; let stand 15 minutes before serving.

{Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375 degree oven for about 20 minutes.}

Gotta Get that Gnocchi

I'd like to dedicate this post to my good friend Laura who cooked with me this week.

We tackled a pasta that is often only found in restaurants. Or at the very least, it's something that really isn't as good when it's store-bought. 

I've always had an interesting relationship with gnocchi. When I was little, I loved it because it was gummy and starchy and I could pick it up with my fingers when Mom wasn't looking and it wouldn't be too noticeable because it fit perfectly in my mouth sans slurping. The downside: no good the next day, so no hope of it showing up in the lunch box.

The type Laura and I made, however, are still perfect the next day. And unless you're feeding an army (we served 5), you'll have leftovers; these babies are filling. 

Basic Gnocchi
transcribed from http://www.huffingtonpost.com/2013/01/07/gnudi-gnocchi-recipes_n_2411070.html?ncid=edlinkusaolp00000003#slide=1945816

Though time-intensive, this is an easy hands-on project when you're looking for an impressive home-cooked meal that's sure to please the traditionalist pasta crowd.

Times:

1. Boil potatoes.
2. Peel potatoes.
3. Mash/cool potatoes.
4. Mix dough.
5. Cut.
6. Cook.

Ingredients:

• 2 1/2 pounds Russet potatoes
• 1 3/4 cups all-purpose flour
• 1 egg
• 1 1/2 teaspoons salt
• ricott

Instructions:

1) Fill a pot half full with cold water. Place the potatoes in it and bring to a boil. Cook until a fork inserts easily, 40 minutes to 1 hour, depending on the size of the potatoes. Don't peel beforehand--you risk them becoming waterlogged, which is not conducive to making gnocchi.

2) Peel the potatoes as soon as they come out of the pot. Again, this helps with the texture and consistency of the final product. The extra cooking time isn't desired.

3) Mash the potatoes until few lumps remain, spreading them out in a flat pan or on a cutting board. Cool completely (about 30 minutes) before continuing.

4) Start a large pot of water boiling on the stove.

5) Place all ingredients in a large bowl. The original recipe suggested mixing everything together on the counter, like a traditional pasta, but I'd worry about the egg sliding off the counter. Blend until thoroughly combined.

6) Turn the dough out onto the counter and knead gently, adding more flour if it gets too sticky. Pull off a small piece and drop into the boiling water. If it falls apart, knead for another minute before testing again. If it holds together, boil until it floats, taste--for quality control, of course, and continue to step 7.

7) Shape into a flattened round. Cut into eighths. Roll each piece into a rope between 1/2 and 1 inch wide. Cut into 1/2 inch segments.

Keep the counter well-floured during the process--this dough will definitely stick.

8) Optional: roll against the back of a fork to get the characteristic grooves. It's definitely preferable to do this if you're working with someone; alone it would quickly become too time-consuming.

It's easier if you use a longer-tined fork.

9) Drop the gnocchi into the pot in batches. Essentially, boil one rope's worth after it's complete. By the time you've finished shaping the next one, you'll have cooked the previous one and brought the water back to a boil.

They'll need a minute or two more after they've all floated to the surface like the ones in the lower left.

10) The cooking time is highly debatable. If you like them doughy, cook only until he float and the strain them out. I found that I liked them a little firmer, so I would set a timer for 5 minutes from the time I dropped them in.

11) Serve immediately topped with sauce and plenty of cheese (we used ricotta and shredded Parmesan-like cheese). My quicky recipe is below.

Embellished Eggplant Sauce 

Ingredients:

• 1 large eggplant
• 1 jar tomato sauce

Instructions:

1) Roast the whole, unpeeled eggplant in a 400 degree oven for approximately 40 minutes, or until a fork inserts easily. 

2) Peel while hot, using a small paring knife to aid if necessary. 

3) Cut into 1/2- to 1- inch cubes and place in a medium sauce pan with the jar of tomato sauce, using less if it becomes too soupy for your taste. Personally, I like a chunky sauce, and it works well with the gnocchi, so I only used half the jar.