Recipe Originals » Meats

Quiche Lorraine

Jill — Thu, 23 May 2013 01:00:53 +0000

I made two of these quiches for the brunch we recently hosted. It was the fastest dish to be eaten and the one that garnered the most compliments. The next time I make it I will take a picture of the quiche slices to add to this post.

Servings: 1 quiche, 8 slices

Fresh
1 Pie Crust
3 eggs
2 large leeks, yielding approximately 2 cups chopped leeks
1 medium onion, yielding approximately 1 cup chopped onion
1/2 cup heavy cream
1 cup sour cream
1-1/2 cup diced ham from approximately 1/2 lbs. ham
3 oz. grated Jarlsberg cheese (substitute with any Swiss variety) from approximately

Pantry
1 Tbsp. olive oil
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. ground nutmeg

Prepare and chill crust
Make the pie crust and roll into a 10-inch diameter circle. Line a glass pie plate with the crust and crimp edges. Transfer to the refrigerator to chill while preparing the rest of the ingredients.

Caramelize onions
Heat the olive oil in a large saute pan and cook the chopped leeks and onions over low heat. Stir occasionally and continue to cook until browned and caramelized, approximately 30 minutes. Set aside when done.

Prepare egg filling
Preheat oven to 350 degrees-F. In a medium mixing bowl, lightly whisk the eggs. Add the heavy cream, sour cream, nutmeg, and pepper, and stir until combined.

Assemble quiche
Spread the caramelized onions on the bottom of the chilled pie crust. Top with the diced ham. Sprinkle on cheese, retaining 2 Tbsp. to add to the top. Pour egg filling into the pie crust. Top with remaining 2 Tbsp. of cheese.

Bake quiche
Place quiche in the middle rack in the oven and bake until crust is browned and filling is set, approximately 40 minutes. Remove from oven and let cool to room temperature before slicing and serving. Store leftovers in the refrigerator.

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Roast Pork Loin II

Jill — Sun, 01 Jan 2012 04:27:20 +0000

In the next (almost last) phase of the cookbook development, we are repeating (almost) all recipes. This repetition confirms the instructions are accurate, the results are repeatable, and typos caught and corrected. For our New Year’s Eve quiet dinner at home, we repeated the Roast Pork Loin along with Glazed Carrots, Mashed Potatoes, and Banana Cream Pie.

Servings: 8 to 10

Fresh
2.5 to 3 lbs. boneless pork loin
2 stems rosemary

Pantry
2 Tbsp. salt, additional to taste
2 tsp. ground black pepper, additional to taste

Prepare roast
Preheat the oven to 350 degrees-F. Tie the roast with butcher’s twine at two-inch intervals. Place the roast in a large roasting pan. Season generously on all sides with salt and pepper. Pull the rosemary off the stems and sprinkle around the roast to cover all sides.

Cook roast
Roast uncovered for 1 hour, then check the temperature by inserting thermometer into one end toward the center. Remove pork from oven when thermometer reads 138 to 140 degrees-F.

Serve
Let rest for five to ten minutes on a cutting board covered with the roasting pan cover or with aluminum foil. Pork temperature will rise about 10 degrees. Slice and serve.

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Red Flannel Hash II

Jill — Sat, 13 Aug 2011 11:58:47 +0000

We made New England Boiled Dinner for a dinner party and then followed-up with Corned Beef Hash and Red Flannel Hash using the leftovers. The first Red Flannel Hash made in January this year tasted right but the poached egg was very ugly. The photo today shows our progress as cooks and as photographers.

Servings: 4

Fresh
New England Boiled Dinner leftovers:
- 3 oz. beets
- 2 oz. cabbage
- 4 oz. carrots
- 4 oz. turnip
- 8 oz. potatoes
- 12 oz. Corned Beef
2 oz. onions
3 Tbsp. butter, divided
4 eggs

Pantry
1 tsp. salt, additional to taste

Prepare hash
In a food processor, chop the onion, beets and cabbage until fine. Add the Corned Beef and pulse until coarsley chopped. Place the contents of the food processor into a large mixing bowl. Then pulse the remaining vegetables individually until coarsely chopped and add to the mixing bowl. Mix the chopped corned beef and vegetables and add salt if needed.

Cook hash
Separate the hash into four portions. Heat 1 Tbsp. butter in a large skillet over medium heat. Add the hash to the skillet and flatten with a spatula to approximately 1-inch thick and cook until browned, approximately 4 minutes. Flip hash and cook until second side is browned. Remove from skillet and keep warm.

Poach egg
While the patties are cooking, poach four eggs.

Serve
Transfer poached eggs to the top of each hash pattie and serve warm.

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Corned Beef Hash

Jill — Mon, 08 Aug 2011 12:26:41 +0000

Corned Beef Hash topped with a poached egg is the perfect breakfast meal the day after New England Boiled Dinner.

Servings: 4

Fresh
New England Boiled Dinner leftovers:
- 1 lb. potatoes
- 12 oz. Corned Beef
2 oz. onion
3 Tbsp. butter, divided
4 eggs

Pantry
1 tsp. salt, additional to taste

Prepare hash
In a food processor, chop the onion until fine. Add the Corned Beef and pulse until coarsely chopped. Place the contents of the food processor into a large mixing bowl. Then pulse the potatoes until coarsely chopped and add to the mixing bowl. Mix the chopped corned beef and vegetables and add salt if needed.

Poach egg
While the patties are cooking, poach four eggs.

Serve
Transfer poached eggs to the top of each hash pattie and serve warm.

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New England Boiled Dinner

Jill — Sun, 07 Aug 2011 05:47:53 +0000

A quintessential New England meal, boiled dinners are time-consuming and often reserved for a once-a-week family gathering or holiday meal. Root vegetables are boiled and served with sliced Corned Beef. The Corned Beef requires several more hours of boiling than the vegetables, so if making both recipes in the same night, start with the beef and plan to begin the vegetable preparation when an hour or so remains on the beef boiling. Leftovers from this meal can be used to make Corned Beef Hash or Red Flannel Hash.

Servings: 6

Fresh
3 to 4 lbs. Corned Beef
3 medium beets
1 head cabbage
2 large carrots
1 large turnip
3 boiling potatoes

Pantry
2 tsp. olive oil
1 tsp. salt

Prepare beets
Preheat the oven to 400-degrees F. Wash beets and place together on a large sheet of aluminum foil. Pour olive oil over beets. Wrap foil around beets to close. Roast beets for one hour or until done. While beets roast, prepare the remaining vegetables. To test the beets for doneness, remove from oven, open foil package, and pierce beet with a fork. The fork should enter the beet easily and the skin should break away. Once beets are sufficiently roasted, remove package from oven and let cool slightly, until beets can be handled. Rub the beet skin away from the vegetable, skin should come off easily. A vegetable peeler can also be used to clean the beets. Slice beets in half and wrap in foil to keep warm until the rest of the meal is ready to serve.

Prepare vegetables
Peel and slice the turnips, approximately 3/4-inch thick, and put aside. Peel the carrots and cut into 3-inch lengths and put aside. Wash the cabbage and remove any browned outer leaves. Cut cabbage into quarters and core then set aside. Peel the potatoes and cut in half horizontally.

Cook vegetables
Because of their different cooking times, each vegetables is boiled separately until tender. To flavor the vegetable cooking water, approximately 1 to 2 cups of the cooking liquid from the corned beef is added with a little salt. Add fresh water back to the beef as needed to keep covered. The potatoes need to cook the longest, followed by the turnip, carrots and cabbage.

Serve
Divide the boiled vegetables and roasted beets among six plates and serve with sliced Corned Beef.

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Roast Duck in Orange Sauce

Jill — Tue, 02 Aug 2011 02:01:20 +0000

We served Roast Ducks for a dinner party last Sunday night, hosting our photography class teacher, our neighbor and her granddaughter.

Servings: 6

Fresh
3 whole ducks (approx. 5 lbs. each)
8 oranges

Pantry
4 to 5 Tbsp. all-purpose flour

Prepare ducks
Preheat oven to 350 degrees-F. Remove neck and organs from inside duck cavities. If duck includes liver, set aside for another use. Place neck and remaining organs in the bottom of a large roasting pan. Prick duck skin with a pointed skewer, careful not to the prick through to the flesh, just the skin – this will allow the duck fat to be released through skin during roasting. Place the roasting rack from the pan over the organs, place the ducks breast-side up on the rack.

Roast ducks and juice oranges
Place roasting pan on a rack in the center of the oven. Roast for 1-1/2 hours or until skin is browned. Juice oranges while ducks are roasting, set juice aside. Flip ducks and roast for an additional hour or until ducks are done – the skin should be brown and crispy. Transfer ducks to large platters to rest.

Make orange sauce
Reserve 2 to 3 Tbsp. duck fat and discard (or save for another use) remaining fat in the roasting pan. Place reserved fat in a small saute pan, add flour and stir with a whisk to make a roux. Cook over medium heat until golden brown. Place roasting pan across stove burners and heat over medium heat. Add orange juice to the pan and bring to a boil. Scrap organs and pan drippings off bottom of the pan while the juice boils. Strain contents of roasting pan into a clean sauce pan, discarding the strained solids and return sauce to the stove over medium heat and return to a boil. In small increments, add the roux to the orange sauce and whisk, allowing the sauce time to thicken. Continue to add the roux until the sauce thickens to a thin gravy consistency. Once again, strain the orange sauce into a gravy boat for serving.

Serve
Cut ducks in half through the breast bone and serve one-half duck per person. Serve orange sauce in a gravy boat on the side, to be poured over duck meat.

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Pot Roast with Gravy

Jill — Sun, 24 Jul 2011 06:04:12 +0000

We served Pot Roast for the first time tonight using the Glen-Mor Restaurant recipe, as best remembered by Jim. I struggled to take a good picture, and none of the photos capture how good the meal tasted.

Servings: 6 to 8

Fresh
1 boneless top round roast, approximately 4 to 5 lbs.
2 carrots
2 stalks celery
1 medium onion
3 cloves garlic

Pantry
2 Tbsp. vegetable or canola oil
1-1/2 to 2 qts. beef stock
2 to 3 Tbsp. salt
4 tsp. ground pepper
1/2 cup plus 6 Tbsp. all purpose flour, divided
15 oz. canned crushed tomatoes
2 tsp. white vinegar
1-1/2 tsp. chili powder

Prepare mirepoix
Roughly chop carrots, celery, and onions and set aside together. Mince garlic and set aside with the other vegetables.

Prepare and brown beef
Tie beef with butcher’s twine. Place 1/2 cup of flour in a shallow bowl. Coat beef in flour. Heat vegetable oil in a large Dutch oven over medium heat. Add beef and brown on all sides, approximately 2 to 3 minutes per side. Remove beef from Dutch oven to a plate.

Prepare stock and tomato sauce
Heat 1-1/2 qts. stock in a separate medium pot until simmering. Combine crushed tomatoes, vinegar, and chili powder in a small mixing bowl. Add tomato sauce to stock and stir to combine.

Saute vegetables
Add carrots, celery, onions, and garlic to the Dutch oven and saute over medium heat until tender, approximately 6 to 8 minutes. Add remaining 6 Tbsp. of flour and stir with a whisk to create a roux. Allow the roux to cook over low heat for approximately 4 minutes, stirring frequently. Pour stock and tomato sauce mixture into the Dutch oven and stir, cooking over medium heat for approximately 5 minutes or until sauce is thickened.

Cook beef
Return beef to the Dutch oven and submerge in sauce. Add additional stock as needed to submerge beef. Cover Dutch oven with a crack to allow steam to escape. Cook over medium-low heat for 2-1/2 to 3 hours. Skim fat off surface of the cooking liquid and discard every 15 to 20 minutes.

Make gravy
Transfer cooked pot roast to a plate and cover with foil to rest. Pour cooking liquid through a strainer to yield gravy, discard solids and vegetables.

Serve
Slice pot roast and serve with gravy.

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Pan-Fried Pork Tenderloin

Jill — Thu, 21 Jul 2011 12:00:17 +0000

We served Pan-Fried Pork Tenderloin at a casual Sunday night dinner party this week.

Servings: 4

Fresh
1 lb. pork tenderloin
1 cup milk
1 egg

Pantry
6 Tbsp. cornmeal
2 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. ground black pepper

Pound
Slice pork tenderloin into 1-inch thick rounds, should yield approximately 12 pieces. Place one round between two pieces of wax paper. Pound with a flat meat tenderizer until very thin. Repeat with each round of pork.

Bread
Place cornmeal and flour in a shallow bowl and stir to combine. Whisk egg and place in a separate shallow bowl. Add milk to egg and stir to combine. Dredge one tenderloin in the milk mixture, then coat with the cornmeal mixture and set aside. Repeat until all pork tenderloins are breaded.

Pan-fry
Heat oil in a large non-stick skillet. Place breaded tenderloins in skillet and cook for 2 to 3 minutes on each side until browned. Transfer to a plate lined with paper towels.

Serve
Transfer to a plate lined with paper towels. Serve 2 warm tenderloins per person. Top with gravy.

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Roast Leg of Lamb with Gravy

Jill — Sun, 10 Jul 2011 10:33:52 +0000

Tonight we roasted our first Leg of Lamb. The house smelled wonderful for hours. We seved the lamb with gravy and Homemade Mint Jelly.

Servings: 10 to 12

Fresh
7 lbs. boneless leg of lamb, tied
2 Tbsp. minced rosemary
6 cloves garlic
4 carrots
4 stalks celery
2 small onions
2 cups Chicken Stock
2 cups Homemade Mint Jelly

Pantry
2 to 3 Tbsp. salt
4 tsp. ground pepper
1/4 to 1/2 cup all purpose flour

Prepare lamb
Preheat oven to 350 degrees-F. Mince garlic and set aside. Place lamb in a large roasting pan with a cover. Rub all sides with garlic, then rosemary, then salt and pepper.

Prepare mirepoix
Roughly chop carrots, celery, and onions and set aside together.

Roast lamb
Place uncovered lamb in the oven and roast for 1-1/2 hours. Remove from oven and add mirepoix around the lamb. Turn lamb over and place cover on pan. Return to the oven and roast for an additional hour or until center of lamb is 140 degrees-F on a meat thermometer.

Make gravy
Transfer cooked lamb to a plate and cover with foil to rest. Pour pan drippings into a heat-safe container or measuring cup and allow the lamb fat to rise to the top. Ladle off and reserve lamb fat in a small saucepan for making a roux. Once all lamb fat has been ladled off, return the pan drippings to the roasting pan, add 2 cups of chicken stock and bring to boil on the stovetop. Be sure to scrape up any drippings stuck to the bottom of the pan. While the liquids are coming to a boil in the roasting pan, slowly add flour to the lamb fat to create a roux, start with 1/4 cup of flour and add more as needed. The roux should be the consistency of a thick paste. Allow the roux to cook over low heat for approximately 4 minutes, stirring frequently. Once the roasting pan liquid comes to a boil, strain into a clean medium size pot and return to heat to once again boil. Whisk small portions of the roux into the boiling liquid giving time between each addition for the gravy to thicken. Continuing adding roux until the gravy is the thickness preferred. Strain gravy before serving.

Serve
Slice lamb and serve with gravy and Homemade Mint Jelly.

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White Turkey Chili

Jill — Fri, 08 Jul 2011 00:19:04 +0000

Turkey Chili was not on the Glen-Mor Restaurant menu and won’t be included in the cookbook. I made a batch last night to accompany homemade Cornbread for an improved photo.

Servings: 6 to 8

Fresh
1 lbs. ground turkey
1 medium onion
4 cups Chicken or Turkey Stock
1 lime
1 bunch scallions
1/2 cup sour cream

Pantry
2 Tbsp. olive oil, divided
2 Tbsp. cornmeal
2 cans (15.5 oz. each) cannellini beans
1 tsp. hot sauce, green Tabasco or similar
2 tsp. salt
1/2 tsp. ground black pepper

Prepare vegetables
Finely chop the onion and set aside, should yield approximately 1 cup. Thinly slice scallions including greens and set aside separately from the onions.

Brown turkey
Heat 1 Tbsp. oil in a large stock pot over medium heat. Add ground turkey and brown, breaking up the meat with a large spoon as it cooks, approximately 8 minutes. Once turkey is completely cooked, remove from pot to a bowl.

Saute onions and cornmeal
Heat remaining 1 Tbsp. oil in a large stock pot over medium heat. Add onions (not scallions) and saute until tender, approximately 5 minutes. Add cornmeal and stir with a whisk and cook for 2 minutes.

Boil beans in stock
Drain and rinse beans. Add beans to the onions. Add stock, cover, and bring to a boil. Uncover and simmer for 5 minutes. Juice lime and add lime juice to the chili.

Add turkey and seasonings
Return cooked turkey to the pot, add hot sauce, salt, and pepper. Taste and adjust seasonings as needed.

Serve
Ladle soup into bowls and top with scallions and sour cream. Serve with homemade Cornbread if desired.

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