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Stir-N-Roll Pie Crust

If making pie crust makes you crumble, try this one!  It’s perfect for sweet or savory pies and is my favorite for apple pie. I use it for Rita’s Pumpkin Pie too, which is the only way I make my Thanksgiving  pumpkin pies.

Now to the pie crust. I rarely see a pie crust made with oil. Butter, lard, shortening, or a combination of those fats are usually cut into flour then carefully blended and chilled, which isn’t difficult but keeping the mixture cold and not over-mixing is important. A simpler recipe I learned from my mom when I was a youngster is Stir-N-Roll Pie Crust from the Betty Crocker Picture Cookbook. Vegetable oil is the fat, so if you like to avoid saturated fat, this is the crust for you. It’s light and flaky, plus it’s half the amount of fat compared to a typical pie crust. And it’s EASY, the way we like it at GetCookingSimply! Just don’t make the dough ahead and refrigerate. My friend Brooke who writes a food blog from London did that to get ahead on her Thanksgiving baking last year. The dough gets too firm and is un-rollable. I was lucky she didn’t phone me in frustration at 2 am pacific time!

And just a reminder:
A is for Apple, and also for our Get Cooking Simply recipe style

Appealing ideas that may be new to you – hey, we all get in cooking ruts!
Approachable techniques for every day cooking.
Accurate recipes for home kitchens and home cooks, who don’t have prep cooks!
Achievable results for recipes you want to make. Let us know if they work or don’t work for you!

Rita and I wish you a Happy Thanksgiving whatever way you roll your pies! We’d love to hear about your favorite pies in the comments section below.


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Apple Pie with Stir-N-Roll Crust

Makes one double crust 9-inch pie

For the crust:
2 cups all-purpose flour
1/2 cup choice of canola, sunflower or vegetable oil
1/4 cup milk
1/4 teaspoon table salt
1/8 teaspoon nutmeg

For the filling:
9 cups (~3 lbs) thinly sliced apples, peeled or unpeeled – choose a combination of sweet and tart apples
3/4 cup granulated sugar (or part brown sugar)
3 Tbsp all-purpose flour (add 2-3 Tbsp more if apples are very juicy)
1 tsp cinnamon
1 tsp  ground ginger, optional

Click for Step-by-step photos of the instructions below

  1. Stir dry ingredients together in a medium bowl. Measure oil and milk together in a glass measuring cup. Add all at once to the flour; stir lightly and quickly with a fork, just until flour is completely moistened.
  2. Shape into a ball with your hands. Cut in  half with a knife.
  3. Lightly dampen a smooth work surface so that a square sheet of wax paper will stick. (Wax paper works best) Place one half of dough on paper, place second sheet of paper on top and flatten dough with hand.
  4. Roll from center of dough towards edges until dough is an even thickness (about 1/8 inch) and about 1 inch wider than diameter of the pie dish.
  5. Remove top sheet of wax paper. Lift by holding bottom sheet and invert over dish.
  6. Gently lift and set dough firmly against dish, smoothing any air bubbles. Save scraps that might tear from edges for patching later.
  7. Combine filling ingredients and place in dish, arranging apples so they are slightly compacted.
  8. Roll second crust and invert over filling. Pinch and roll top and bottom edges together, tucking firmly onto rim of dish. If dough cracks, mend by pressing together or adding a scrap of dough.
  9. Cut vents in top for steam to escape. For a slightly crunchier sweet crust, brush lightly with milk and dust with granulated sugar. (But not for savory pies!)
  10. Bake at 400°F about 1 hour until golden brown and juices are bubbly. I suggest placing a sheet of aluminum foil on the rack below the pie to catch any juices.
  11. Cool slightly before serving or serve at room temperature. Best enjoyed the same day, or reheat second day before serving.

Tips:

Wax paper is key to rolling the dough. I’ve tried plastic wrap and parchment, neither work well.

If you prefer less liquidy pie juices, sprinkle the bottom crust with a scant tablespoon instant tapioca before adding the apples.

This post in Simply Recipes has great tips on baking apple pie and many other delectable pies.

Posted in Desserts, Rosie's Kitchen | 8 Responses

Edamame Green Monster Dip

Green Monster Dip

Scare up this hummus with edamame and walnuts for your munchkins to dig into before their Halloween treats. A healthy bunch of parsley makes the scary-good green color, boosts Vitamins K and C, adds flavinoids too, which function as antioxidants. And of course loads of good omega-3 fatty acids, protein and fiber from the walnuts and the edamame. But most important, Green Monster Dip simply tastes good. So don’t save it just for Halloween. Serve it any time as a sandwich spread…cracker, chip or veggie dip…in wraps…on toast with tomatoes and fried egg… Let me know how you serve it!

And check out more great Halloween walnut recipes here. I love the spiders — BOO!
Print This Recipe

Green Monster Dip

Makes about 1-1/2 cups.

Ingredients:
1 cup shelled edamame (soybeans), fresh, or frozen and thawed
3/4 cup California walnuts
1/2 cup parsley, lightly packed
1/4 cup plain yogurt
1 small clove garlic, pressed
1/4 teaspoon salt

Directions:
Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth.

Recipe developed by Rosemary Mark for California Walnuts. Photo by California Walnuts.
Food Styling by Irene Bertolucci

 

Posted in Appetizers & Snacks, Rosie's Kitchen, Sides and Sauces, Vegetarian | 2 Responses

Crème Caramel – Always Classy, Always Easy

Creme caramel belongs on the short list for World’s Greatest Dessert.* This time-honored custard is well known in France, Italy, and of course Spain where it’s called flan, as it’s referred to in Mexico as well. How is my creme caramel different than others? The custard (creme) is laced with Angostura bitters to add a deep flavor nuance. Ever wonder why bitters is so popular in cocktails such as Manhattans? Same reason: it adds flavor depth. Bitters is widely used in cooking throughout the Caribbean, South America and Australia — to name a few. And as you know, I’m hooked on bitters in food, like Rosie’s and my favorite Thanksgiving pumpkin pie that uses orange bitters. So… give this creme caramel a try.

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Crème Caramel

Makes 6 servings  Prep time 15 minutes  Oven Time 40 minutes   

Caramelized Sugar
1/2     cup sugar
2        Tbsp. water
6        6 oz. ramekins

Crème
4        large eggs
2        cups whole milk or half & half
1/2     cup sugar
2        tsp. Angostura aromatic bitters or 1/2 tsp. Angostura orange bitters
1        tsp. vanilla extract
          Dash salt

Preheat oven to 325°F. Place ramekins in a 9 x 13 baking pan. Combine sugar and water in a small saucepan; stir. Boil gently over medium heat for about 10 minutes or until sugar starts to turn golden. Remove from heat and divide among ramekins, titling to coat bottoms of each as you pour. Note that sugar will continue to caramelize after removing pan from heat. Meanwhile, boil a quart or two of water for the 9 x 13 pan.

For crème, whisk eggs in a medium bowl or 4-cup measuring cup. Add remaining ingredients; stir to dissolve sugar. Divide among the ramekins. Pour the hot water into pan halfway up the ramekins. Bake 40 minutes. Remove from oven and let stand in the hot water 10 minutes. Remove ramekins from water and cool completely. Cover and refrigerate at least 4 hours or for several days. Serve in ramekins or invert onto plates. To invert, run a thin knife or rubber spatula around the inside edges of ramekins. Place serving plate on top and quickly turn over. If crème caramel does not drop out, wiggle ramekin a bit.

Nutritionals
per serving with whole milk: 235 calories, 5.8 g fat (2.6 g sat fat), 132.1 mg cholesterol, 6.8 g protein, 38.2 g carbohydrate, 108.6 mg sodium, 0 g fiber
per serving with half & half: 290 calories, 12.4 g fat (6.8 g sat fat), 154 mg cholesterol, 6.6 g protein, 37.8 g carbohydrate, 106.6 mg sodium, 0 g fiber

* says Chef John on AllRecipes.com

Posted in Desserts, Rita's Kitchen | 8 Responses

Salmon with Ginger Corn Salsa

What inspires you to try a recipe or choose a dish at a restaurant? Sometimes familiar flavors hit the spot, or ‘what would that taste like?’ makes the choice. I often go with the unfamiliar which is why I tried this recipe from Cooking Light Magazine. I’ve written before about recipe inspiration from magazines and websites in my Tired of Planning Dinner post; like Picnic Fried Chicken from Eating Well Magazine and Swiss Chard and Lemon Ricotta Pasta from blogger TheWimpyVegetarian, because there are so many great recipes to try!

This 4-ingredient salsa (is it a salsa without tomato?) dresses up simply cooked salmon with the sweetness of corn, fragrance of ginger and fresh hints of cilantro. It was a new combination for me, and sounded good to try with salmon from my freezer that I’d caught last June on the epic Father’s Day fishing trip with my family on the San Francisco Bay (see my Facebook page for pics). It’s now a repeat recipe for me.

Don’t wait until next summer if you’ve seen the last of summer corn at your market. I’ve made the recipe with fresh corn and frozen (photo above) and both are equally excellent. Super simple too. As we like it here at GetCookingSimply!  

Print This Recipe
Salmon with Ginger Corn Salsa

Makes 4 servings
Adapted from Cooking Light Magazine

  • 4 skin-on salmon filets or steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 2 cups corn kernels (about 3 cobs, or frozen, thawed, patted dry)
  • 2 teaspoons peeled and grated fresh ginger
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon red wine vinegar
  1. Sprinkle the salmon with salt and pepper as desired. Heat 1 tablespoon oil in a non-stick skillet. Place salmon in pan (skin side down for filets) and cook until browned, about 3-4 minutes on each side. Transfer to a platter, cover with foil and set aside.
  2. Heat the remaining oil in the pan until shimmering. Add the corn, ginger and 1/2 teaspoon salt. Cook, stirring occasionally until tender, about 2 minutes. Transfer the corn to a bowl and toss with cilantro and vinegar. Spoon the corn salsa over the salmon and serve. Garnish with cherry tomatoes if desired.

Cooking Light Magazine recipe

Posted in Entrees, Rosie's Kitchen | 4 Responses

Asian Persuasion Summer Salads

 

These are two of our favorite summer salads, even as autumn approaches. Both recipes have an Asian flair, with rice vinegar, soy sauce, chiles and green onions . Rita’s brown rice salad adds a ‘wow’ combination of cilantro, basil and mint that we highly recommend if you’ve never tried this trio. Raisins are the ringer ingredient in Rosie’s slaw, adding a sweet balance to the red pepper flakes and vinegar. When you buy rice vinegar there are two types – ‘seasoned rice vinegar’ and ‘rice vinegar’.  Seasoned has a bit of sugar and salt, so note which vinegar is in which recipe. The rice salad uses seasoned rice vinegar; the slaw uses plain.

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Thai Rice Salad with Three Herbs Makes 8 servings.

1/2  cup seasoned rice vinegar*
2      tablespoons peanut oil
1      tablespoon soy sauce
1      tablespoon packed brown sugar, optional*
1/2  teaspoon hot chili oil, optional
4     cups cooked short grain brown rice**
1/2  cup shredded carrots
1      medium cucumber, seeded and sliced
2     green onions, sliced
1/3 cup each chopped cilantro, mint and basil
Zest of 1 lime

Whisk together seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, chili oil. Add remaining ingredients to a large bowl. About 10 minutes before serving, pour dressing over and stir to combine.

*Seasoned rice vinegars vary. I used Marukan brand and omitted the brown sugar.
**Use 1-1/4 to 1-1/2 cups raw rice; different types have different yields. Cook as package directs, then chill well. (Make rice a day ahead if you want.) My favorite brand of short grain brown rice is Tsuru Mai, grown in California.
Per serving: 180 calories, 3g protein, 32g carb, 4g fat, (1g sat. fat), 0 mg chol, 380 mg sodium, 2.5g fiber      Thai Rice Salad recipe by Rita Held

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Spicy Asian Slaw Makes 4 servings. Prep time: 10 minutes

3    tablespoons soy sauce
2    tablespoons rice vinegar
1    tablespoon dark sesame oil
1/4 teaspoon crushed red pepper flakes
1    pkg. (8-oz.) coleslaw mix (or 4 cups shredded cabbage and carrots)
1/2 cup Sun-Maid Natural Raisins
1/3 cup thinly sliced green onion
1/4 cup peanuts or chopped cashews (optional)

Combine vinegar, soy sauce, sesame oil, and pepper flakes in a large bowl. Add coleslaw mix, raisins and green onion. Toss well. Chill at least 1 hour or up to 24 hours before serving. Add peanuts or cashews, if desired.

Per serving (1 cup):  130 calories; 5g protein; 3.5g fat (Sat. Fat .5g); 22g carb; 0mg chol;  490mg sodium; 3g fiber

Recipe by Karen Levin for Sun-Maid Growers. Photo by Kelly Burgoyne.

Posted in Rita & Rosie's Kitchens, Salads and Dressings | 1 Response

Fresh corn off the cob – yumm

Summer isn’t quite summer unless there’s fresh sweet corn. Corn on the cob from the farmers market — yellow, white or bi-color — is so tasty. Yet sometimes that buttered cob can be a bit too routine, too predictable. So here are two delicious ways to eat fresh sweet corn off the cob  –  a salad and a soup. For the salad, the corn can be cooked several days ahead and refrigerated. For the soup, no advance cooking is needed.

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Fresh Corn & Cherry Tomato Salad
Makes 4 – 6 servings*

This easy salad has been in my repertoire for years. The combination of fresh corn and sweet little tomatoes may not be new, but it’s always a winner. Mild, seasoned rice vinegar adds a gentle tang, so very little oil is needed. Healthy!

3     ears fresh corn*
       Large bowl of water and ice
1     lb. cherry tomatoes or grape tomatoes
1/4   cup each chopped fresh basil, mint and flat-leaf parsley*
3     Tbsp. seasoned rice vinegar
1     Tbsp. canola or safflower oil
       Salt and fresh-ground pepper to taste

Shuck corn and cook a couple minutes less than you would to eat it on the cob.* Submerge cooked ears in ice water to “kill the cook”. Drain and refrigerate until ready to make salad.

Cut kernels from corn and place in a medium bowl; kernels do not have to be all separated. Cut tomatoes into halves; add to corn. Stir in chopped herbs. Sprinkle with seasoned rice vinegar, oil, salt and pepper; toss to coat. Taste and stir in more vinegar, salt and pepper to taste. Serve as is, or add to a tossed green salad.

* Kitchen Notes:
– It’s best to under-cook corn a bit for salads, so the corn has some crunch. The microwave cooking method is great for salads: Place un-shucked ears in microwave and cook on high 4-5 minutes. Let cool another 5 minutes or so, then remove silk and husks. Place in ice water to chill before making salad. Or refrigerate to use later. Or: Use leftover corn from a previous meal. That’s how this recipe was originally conceived.
– Substitute cilantro for the parsley if you prefer.
– Double the recipe to make 8-10 servings, using 1/3 cup seasoned rice vinegar and 2 Tbsp oil.
————————————————————————

Fresh Corn Chowder

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Fresh Corn Chowder with Browned Butter & Bitters
 

Makes 6 servings (1-1/3 cup each)  

Say hello to fresh corn chowder! Bitters and browned butter add a distinctive flavor that gives this soup a melt-in-your-mouth deliciousness.

4     ears fresh corn (to make 4 cups kernels)
3     cups vegetable broth*
2     cups whole milk
1     tsp. Angostura aromatic bitters
4     Tbsp. butter
1     cup diced yellow onion
1     cup diced ham
1/4  cup flour
       Fresh-ground black pepper
1     cup shredded sharp Cheddar cheese (4-5 oz.)
1/3  cup fresh basil chiffonade*

Shuck the corn. Cut off stem to make a flat end. Stand corn on end and use a sharp knife to cut kernels from cobs (see photo below). Measure about 4 cups kernels; set aside. Stir together broth, milk, and bitters; set aside.

In a 6-quart pot, melt butter over medium-low heat. Allow butter to bubble gently, stirring occasionally, until butter is light to medium brown. Add onions; stir and cook 3-4 minutes or until onions just start to brown. Stir in ham and continue to cook about 2 minutes more. Sprinkle in flour and gradually add broth mixture, stirring and scraping bottom of pot. Bring to a gentle boil over medium heat, stirring occasionally. Stir in corn, and black pepper to taste. Partially cover pot and simmer 15 minutes. Remove chowder from heat; stir in cheese and basil.

* Kitchen Notes:
– Substitute chicken broth if you prefer.
– Chiffonade is thin strips or shreds. To prepare, stack large basil leaves one on top of the other, roll up and cut across into strips, then cut strips in half. Or simply chop the basil.
– Corn kernels do not have to be separated once off the cob. That will happen naturally while cooking.
          

Posted in Rita's Kitchen, Salads and Dressings, Soups | 4 Responses

Apple-Rhubarb-Ginger Galette

A galette is my cheater version of pie. Just one crust to roll and no pie pan fussing! Perfect for stone fruits, apples, berries, rhubarb, and oven ready in about 30 minutes. Or maybe a few minutes more if it’s your first time. This is a good starter recipe if you’ve never made pastry. See my step-by-step stir-n-roll pie crust pastry from the classic red 1950 Betty Crocker’s Picture Cookbook — page 433 in my mom’s book 🙂

Send me a picture of your galette and I’ll add it to this post!

INGREDIENTS:
Use your judgement for more or less sugar and cornstarch depending on the sweetness and juicyness of your fruit. 

• 4 cups sliced fresh fruit or whole berries (halve or quarter strawberries)

• 1/2 to 3/4 cup sugar

• 2-4 tablespoons finely chopped crystallized ginger (optional)

• 3-4 tablespoons cornstarch

• half recipe Shortcut Pie Crust  (or your favorite purchased single pie crust)

DIRECTIONS:

• Roll dough to about 11-inch circle. It’s important to roll this dough between wax paper as my step-by-step photos show in the directions.
You can try a well-floured surface if you don’t have wax paper. Plastic wrap and parchment don’t work so well.

• Dust with cornstarch or instant tapioca if fruit is very juicy

• Add fruit and fold crust over

• Brush crust with milk and sprinkle with sugar

• Bake on parchment lined baking sheet. 375F (convection) or 400F (conventional) 30 min or until bubbly and crust is golden.
Ovens vary, time and temp may need adjustment.
  

Serve warm or cool with ice cream or whipped cream. Yum!

 

 

Posted in Desserts, Rosie's Kitchen | 8 Responses

Quinoa Arugula Summer Salad

Move over potato and mac salads. Quinoa is stepping in. I shared this salad with my neighbors, and soon thereafter a call came in: “We want the recipe!” My orange bitters-laced dressing gives an appealing flavor twist to this refreshing and healthy salad. Cook the quinoa a day or so in advance, and make the dressing in advance too if you want. For a main dish salad, top each serving with sliced cooked chicken.

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Quinoa Arugula Summer Salad

Makes 4 – 6 servings   Prep time about 20 minutes (not including quinoa cook and cool time)

3 to 4   cups cooked quinoa, chilled

1/3      cup seasoned rice vinegar
2         Tbsp. safflower or canola oil
1          tsp. Angostura orange bitters
1/2       tsp. each salt and fresh-ground pepper

1/3       cup crumbled feta cheese
1/3       cup chopped basil
3          Tbsp. chopped mint
2          Tbsp. sliced green onion
2          cups halved cherry tomatoes (red, yellow or both)
4          generous cups baby arugula

Cook quinoa ahead of time. Let cool, uncovered, then chill until ready to make salad. One (1) cup uncooked quinoa yields 3-4 cups cooked.

Stir together seasoned rice vinegar, safflower oil, Angostura orange bitters, salt and pepper.

In a large bowl, combine quinoa, feta, basil, mint and green onion. Add tomatoes and arugula. Drizzle with dressing and toss to coat. Sprinkle with additional seasoned rice vinegar to taste, if desired.

Kitchen Notes
– Cook quinoa a day or two ahead and keep refrigerated.

– Salad may be made well in advance, adding arugula an hour or two before serving. Keep refrigerated until ready to serve. 

Nutrition information per serving (6): 246 calories, 7.6g protein, 34.1g carb, 9.1g fat (1.9g sat fat), 7mg chol, 750mg sodium, 4.4g fiber
                                           

 

Posted in Rita's Kitchen, Salads and Dressings | 4 Responses

Asparagus Risotto – An Easier Way

Its springtime and asparagus is in full bloom. Risotto is one of my favorite ways to use asparagus, especially when combined with a bit of fresh lemon peel, a dusting of sage or marjoram, and a swirl of zesty grated cheese. Risotto does not require that you stand at the stove while it cooks. There is no constant stirring in my recipe. The result is deliciously creamy with al dente rice — just as you’d expect risotto to be. This minimal stirring method was developed by Rosie and me for a client a few years back. A wine accompaniment? Pinot Grigio or Sauvignon Blanc is perfect.
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Springtime Asparagus Risotto

Makes 8 cups (4 main-dish or 8 side-dish servings)

1        lb. asparagus spears
2        Tbsp. butter
2        Tbsp. extra virgin olive oil
1        medium onion, chopped
2        large cloves garlic, minced
2        cups (about 14 oz) Arborio rice
1        cup Holland House* white cooking wine
4        cups (32 oz) reduced-sodium chicken broth, warmed up in microwave
1/3     cup grated Parmigiano-Reggiano or pecorino-Romano cheese
1        Tbsp. grated lemon peel (optional)
1/2     tsp. dried sage, marjoram or tarragon

Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.

In a 6-quart pot, melt butter with olive oil. Add onion, garlic, and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.

Add asparagus, increase heat slightly and continue to cook uncovered about 3 minutes. Stir now and then. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.

* Risotto made with table wine:
If you prefer to use table wine to make the risotto, use a light pinot grigio, sauvignon blanc or Chablis. After cooking and stirring the rice with the butter, olive oil, onion, and garlic, stir in 1 cup wine. Cook until very creamy and almost all the wine is absorbed–about 2 minutes on medium-high heat.
Then stir in the reduced-sodium chicken broth (or vegetable broth) and 1/2 teaspoon kosher salt. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir. Add asparagus as directed above.

Kitchen Notes:
– The flavors of grated cheeses vary. Start with 1/3 cup, and add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish.
– Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.
– Recipe may be halved; use a 4-quart saucepan.

Variations:
– Stir in 1/2 cup diced ham or prosciutto along with the cheese, lemon and dried herb.
-Use 2 cups fresh peas (also in season now) in place of asparagus.

Posted in Entrees, Rita's Kitchen, Sides and Sauces | 3 Responses

Classic Quiche for Spring Time

Whether for Passover, Easter or simply to welcome spring, quiche is so delicious and quite easy to make. My recipe uses two ingredients that make a big flavor difference:  Swiss Gruyère cheese and Angostura aromatic bitters. Both provide wonderful rich depth that takes traditional quiche to another level. Really.

Quiche is especially nice to make for potlucks or family gatherings. Not only is it rather uncommon, it can be made a day ahead and warmed up a bit in the microwave. And the slices can be just 2-inches wide so one quiche will serve 12. Very flexible. Very yummy.

I use store-bought pie crust (yes, I’m a lazy baker of sorts). See Kitchen Notes below the recipe for my favorite brand. The tastiest Gruyére cheese is Emmi from Switzerland. A bit pricey, but worth every penny. Emmi Gruyére was recommended by the tasters at Cook’s Illustrated magazine, May-June 2017 issue.

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Classic Quiche

Makes one quiche for 6 – 8 servings
Prep time: 10-12 minutes   Oven time: 40-45 minutes

1          9-inch deep dish frozen pie crust,* thawed
2          tsp. Angostura aromatic bitters
1          cup half & half, room temperature
4          large eggs, room temperature
2          Tbsp. grated Parmesan or Romano cheese
1          Tbsp. flour
1/4       tsp. each salt and pepper
dash   nutmeg
2          rounded cups shredded Gruyère cheese (about 5 oz.)
2          sliced green onions

Place room temperature pie crust in a pie plate as directed on box. Preheat oven to 350°F.

Stir Angostura into half & half. In a medium bowl, whisk together eggs, Parmesan, flour, salt, pepper and a sprinkle of nutmeg; add half & half with Angostura. Stir in shredded Gruyère and onions.

Pour mixture into pie crust, distributing Gruyère evenly throughout. Bake on the bottom oven rack for 40 minutes or until a sharp knife inserted in center comes out clean. Let cool at least 15 minutes before serving.

* Kitchen Notes
– My favorite store-bought pie crust is Immaculate Ready-to-Bake in a blue box, usually found near refrigerated cookie dough.
– Sprinkle 1/2 cup diced ham over quiche before baking, if desired.
– Quiche may be baked a day ahead and refrigerated. Bring to room temperature or warm individual slices in microwave on low power.

Posted in Entrees, Rita's Kitchen | 4 Responses