I had brunch the other day with a friend and had a fantastic Quiche Lorraine at Cafe Devine in North Beach. I decided to remake it for breakfast this morning. It's a perfect way to start a rainy Sunday and prepare for the Giants game tonight. I decided to not make a crust with this quiche because it takes time and frankly, I didn't feel like it. This recipe is for 2 quiche cups that I made in mini Ramekin dishes which turned out pretty damn tasty. I added some frozen peas for some green but you can substitute scallions or leeks instead if you have them on hand.
1 large shallot, thinly sliced
2 sprigs of thyme, leaves removed
Saturday, October 16, 2010
1 - 1 1/2 lb of flank steak, sliced very thin, against the grain
zest of 1 orange + juice of 1 orange
2 inch knob of ginger, pealed and sliced into discs
3 tbsp soy sauce + 2 tbsp soy sauce
3 tbsp Amontillado sherry
1 tbsp peanut or canola oil
1 tsp toated sesame seeds
2 scallions, thinly sliced at an angle
In a large bowl take the sliced beef and coat it with the corn starch. Add the soy sauce, sherry, and half the zest of the citrus. Toss to coat evenly. Let marinate for 30 minutes, toss around each 10 minutes.
In another bowl combine the other half of the citrus zest, the rest of the sherry, soy, red pepper flakes, and hoisin. Put aside.
Heat 1 tbsp of the canola oil to very high heat in either a wok or a large deep saute pan. Saute the hericot vert for a few minutes in the oil till they blister a bit. Take out with a slotted spoon and place in a bowl lined with paper towels to absorb the oil. Heat the same pan on high and add another 1 tbsp of oil till it smokes. Add the sliced ginger and let it infuse the oil. Add the beef 30 seconds later with all of the juice. Saute for at least 2 minutes, until the beef has nice sear on one side. Stir it all up and let it cook for another 1-2 minutes. Add the reserved sauce and let it cook till it gets thick. Add the scallions and sesame seeds and serve while hot. Squeeze a bit more orange juice on top at the end.
Thursday, October 7, 2010
Linguine alla Carbonara
(2 dinner portions)
1/2 pound of whole wheat linguine pasta
3 cloves of garlic, minced
1 shallot, thinly sliced
1/2 cup frozen peas
3 slices of bacon, chopped into slices or 1/3 cup of pancetta
1 egg plus 1 egg yolk
3/4 cup Parmesan cheese, freshly grated
salt and pepper
pinch of red pepper flakes
zest of 1/2 a small lemon
In a large pot, bring a lot of water to boil. Salt the water with 1/3 cup of salt (a nice big handful) and place the pasta in the water, stir to make sure they don't stick to one another.
In a bowl, take the egg, 1/2 cup of the graded Parmesan and some freshly ground pepper, and whip together for a few minutes. Make sure there are no lumps in the egg mixture. *If you want you can add a splash of cream to make it extra creamy.
In a saute pan, add the bacon or pancetta on medium low heat and render the fat from the bacon. When the bacon is cooked and crispy, take out with a slotted spoon and set aside.
In that same saute pan, add the garlic and shallot and saute on medium heat till the shallot is tender and translucent. Add some cracked pepper, red pepper flakes, and frozen peas (it's going to be salty from the bacon so hold off on the salt for now) and stir to combine. When the pasta is almost done, add it to the pan with 1/4 cup of the cooking liquid. Turn off the heat and wait 1 minute. Add the egg and Parmesan mixture and quickly toss everything together making sure the eggs don't scramble but thicken a bit. Add the rest of the Parmesan cheese and the lemon zest and combine everything one more time. Taste for seasoning.
Garnish with some flat leaf parsley and some basil. FYI I'm enjoying this right now.