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Individual mushrooms quiche

post #1 of 14
Thread Starter 
I'm liking individual presentations for tarts, pies and quiches. This is an individual quiche of portobello and fresh shitake mushrooms.
 

 

I'm drying the sliced or cubed mushrooms first on a medium hot pan to enhance the flavors.
Other ingredients: 1 tbs. minced pancetta lardellata, 1 clove of garlic, drops of Tabasco or some spicy oil, 1 small onion, 1 tee spoon of glace de viande, one egg, cream, grated parmesan.
This is meant to accompany tournedos in wine reduction. It also works great with eggplant and other vegetables.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #2 of 14

That's nice.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 14
Thread Starter 

Thanks phatch. This one is an eggplant quiche yet unmolded i just backed. I need a set of shallower terracotta molds.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 14

Ordo,

 

They are just lovely looking, perfect like that or with a salad and great for this time of year, or anytime.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 14
Thread Starter 

Thanks Petals. The first one came out pretty cute now that i see the pick again. And yes: with a salad is a perfect match.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #6 of 14

ONO~licious lookin' Ordo!  Something I'll need to try, love them minis, an easy way to portion control.

post #7 of 14
Thread Starter 

Thank you K -lady.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #8 of 14

Looks really cute, how do you make your crust?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 14

Nice Job

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #10 of 14
Thread Starter 

Hello. Thanks KK and Chefedb. The crust is the "empanadas" crust, with flour, rendered beef fat, salt and water. I should be using "grasa de pella", with the fat (the best being that that surrounds the kidneys), melted in milk et all, but thats a hell of a work.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #11 of 14

I was just thinking the same thing, love that crust...can we even get beef lard (fat) anymore in the US?  THAT tastes the best! 

Wasn't that what Mc'd's used in the french fries that them taste go dang good?

(ordo, I like that k-lady! but DH still calls me 'girl')

post #12 of 14

Go to a market ask them if you can have or buy any. Take home put in a heavy pan with water and simmer a long time then strain. Same thing with chicken fat  edb

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #13 of 14
Thread Starter 

That's right chefedb. Now, i can not understand you can't have beef fat in USA. Really?

 

Just in case, here' a classic grasa de pella recipe, "grasa" meaning fat, and "pella" meaning originally the pork fat, so it’s kind of a redundancy.

 

4-5 kgrs. of beef or pork fat. The best is considered to be the white fat that surrounds the kidneys.

1 l. milk

2 bay leaves

1 tabs. of salt

 

Preparation:

 

1. Cut the fat in small 1-1,5 cm. cubes.

2. Put the fat in a pot.

3. Add the milk and the bay leaves.

4. Simmer gently until the fat begins to absorb the milk.

5. When the fat is wholly rendered, you will see the "chicharrones" (cracklings) floating on top, which should never burn.

6. Sieve the grease. You can use the cracklings later for bread, snacks, etc.

7. Place the pot with the melted fat in another pot with flowing cold water. This is an important step to impede over cooking the fat.

8. Once tepid, save the fat in jars. Keep in a fresh and dark place.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #14 of 14

Never heard of that law or rule. If you go into some Spanish and Mexican markets here in Florida you can buy Lard. To this day and I have used everything you coulld imagine. It still makes the best pie and pastry type crust.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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