Tuesday, March 12, 2013

Leave The Crust Out Of This...

I guess I have a small obsession lately with reinventing the recipes for classic egg dishes...last week was my take on eggs benedict and this week quiche.  Quiche - who messes with quiche...I do!  I really love this versatile delight.  A delicious, fluffy egg mix of goodness is really what I believe quiche to be.  I read that a quiche is really just 4 eggs and a 1 1/2 of milk, heavy cream or half and half.  So having said that the possibilities are endless.  We can take the classic quiche Lorraine to a whole new level, a healthier level at that!  While I was dreaming of new filling creations for my quiche I dared to take it a step further and leave out the crust.  I know all these bold moves lately, no holladaise on the egg benedict and now no crust for the quiche, what's next?  Who needs the crust when you can have the custard filling all by itself, which in my opinion, is the best part.  So switch it up with me and make this oh so easy crustless quiche.  Serve it for brunch, lunch or even dinner!  It goes perfect with the traditional tossed salad or a salad with artichoke hearts, mozzarella and balsamic dressing - I just can't help myself I even have to tweak the side salad!  Enjoy...

Crustless Eggplant Quiche
1 Medium Eggplant (diced)
1 Medium Onion (diced)
4 Cloves Garlic (minced)
2 Tablespoons Olive Oil
1 Medium Eggplant (diced)
4 Roasted Red Peppers (sliced)
1/2 Teaspoon Red Pepper Flake
1 Teaspoon Dried Basil
1/4 Cup Grated Parmesan Cheese
4 Eggs
1/2 Cup Heavy Cream, Whole Milk or Half & Half

In a medium size pan add olive oil
Warm over medium heat
Add onions and garlic and cook for 4 minutes
Stirring often so garlic does not burn
Add eggplant and roasted red peppers and season with salt/pepper
Turn to incorporate eggplant and peppers with onions/garlic
Season with red pepper flake and basil
Add a touch more olive oil and mix
Cook for 8 minutes or until eggplant is soft
Remove from flame and set aside to cool
Once cooled add Parmesan cheese and mix well

Preheat oven to 375 degrees

In a medium size bowl
Whisk eggs with heavy cream, milk or half& half
Season with a few grinds of black pepper

Spread eggplant mixture evenly inside of a 9 x13 inch oven proof baking dish or pie plate
Pour egg mixture on top
Bake for 30 minutes
Remove from oven and slice into squares
Serve alongside a tossed salad

Side Salad
1 Head Romaine Lettuce (rinsed, dried and cut)
1 Can Artichoke Hearts (drained and diced)
8oz. Part Skim Mozzarella (diced)
Creamy Balsamic Dressing

In a bowl add lettuce, artichokes and mozzarella
Season with salt/pepper
Toss with desired amount of salad dressing
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Thursday, March 7, 2013

Tony's Benedict...

Who does not like eggs benedict?  Let's be honest perfectly poached eggs dressed up with hollandaise sauce all atop Canadian bacon and a buttery English muffin.  It is the perfect combination of everything wonderful.  It is an indulgent meal, something we cannot eat all of the time but we want to.  We want to sink that fork into the egg and see the yolk pour out all over the plate.  We want that yummy, creamy, salty bite of delight.  But how can I make this not so over the top fattening while maintaining the integrity of the eggs benedict...Simple!  Make a few adjustments, leave off the hollandaise - WHAT no hollandaise - how can that be.  Well when you top it with horseradish mustard you will not even realize the hollandaise is not there believe me.  It truly is a new take on a very classic dish...Enjoy!

Tony's Benedict...
Poached Eggs (see recipe below)
1 Bunch Asparagus (rinsed and rough ends cut off)
Salt/ Lemon Pepper
Olive Oil
4 Smithfield Boneless Pork Chops
Cracked Black Pepper
Horseradish Mustard

Preheat oven to 350 degrees
Lay asparagus in a single layer on a sheet pan
Season with salt/ lemon pepper
Drizzle with olive oil
Roast for 20 minutes
Remove from oven and set aside on a dish
On the same sheet pan place the pork
Bake for 12 minutes or until warmed through
In the meantime begin preparing the poached eggs
Remove pork from oven
Place one piece of pork per plate
Place a few spears of asparagus on top of each pork chop
Top with a poached egg
Season with a small grind of fresh black pepper
Add a small dollop of horseradish mustard

Poached Eggs
4 Eggs
Tablespoon White Vinegar

In a medium size pot bring water and vinegar to a slight simmer
Gently crack one egg at a time into the water
Gently stir water around the egg
Cook for 4 minutes
Remove each egg with slotted spoon to drain excess water

***Cook eggs longer if you desired a harder yolk***

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