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Asparagus Lemon Quiche

This Tuesday’s with Dorie recipe Asparagus Lemon Quiche is on page p 332 from Baking with Dorie: Sweet, Salty & Simple *.

Times are changing. As a little girl first came the rhubarb, then asparagus followed by strawberries. Now the rhubarb in the garden ripens later than the asparagus for sale. And something is going wrong with agriculture. The asparagus from Spain with long transport routes is cheaper than that produced in the region. Obviously, energy prices are not yet high enough in times of energy crisis. For

Asparagus-Lemon Quiche

Asparagus-Lemon-Quiche

I got regionally produced asparagus by bike from the weekly market.

Asparagus Lemon Quiche

YIELD: 6 servings

Asparagus-Lemon-Quiche

INGREDIENTS

PIE CRUST

  • 150 grams wheat flour type 550
  • ¼ teaspoon fine sea salt
  • 150 grams butter, cold and cut into cubes
  • 2 to 4 tablespoons ice water, as needed

FILLING

  • 500 grams asparagus trimmed
  • 1 1⁄2 teaspoons butter
  • 2 small shallots or 1 small onion, finely minced
  • Fine sea salt and freshly ground black pepper
  • One 1⁄4-inch-thick slice lemon including rind, cut into slivers
  • 2 eggs, size M
  • 120 ml cream; Ulrike: coffee cream
  • 80 ml sour cream; Ulrike: crème fraîche
  • 10 grams minced mixed fresh herbs; Ulrike: chives and tarragon
  • 2 tablespoons Parmesan, finely grated
  • Olive oil for brushing, optional

SOURCE

978-0358223580*

modified by from:
Dorie Greenspan
Baking with Dorie: Sweet, Salty & Simple *
ISBN: 978-0358223580
also found at xoxo Dorie

INSTRUCTIONS

  1. PIE CRUST: Mix together the flour and salt with a pastry blender *. Add butter and mix until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and mix until the dough just comes together. It should be moist, but not wet.
  2. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  3. Roll the dough out on a floured surface. If you are working on a counter, turn the dough over frequently and keep the counter floured.
  4. Fit the dough into the pie plate and freeze for 30 minutes.
  5. Center a rack in the oven and preheat it to 205 °C/400 °F.
  6. Blanch asparagus in a steamer for 3 minutes, then drain in a colander, run under cold water and pat dry.
  7. Cut off the asparagus tips—make them about 3 inches long. Cut the remaining stalks on the bias into chunks about 1 inch wide.
  8. Put the skillet over medium heat and add the butter. When it’s melted, toss in the shallots or onion and cook, stirring, just until softened, about 3 minutes. Season with salt and pepper and scrape into the frozen crust, spreading them evenly. Scatter over the lemon and sliced asparagus stalks.
  9. Whisk the eggs, cream, sour cream and herbs together in a bowl just until blended. Season with 1⁄4 teaspoon salt and pepper, then pour the mixture into the crust. Arrange the asparagus tips in any way you’d like on top of the filling.
  10. Bake the quiche for 25 to 30 minutes, sprinkling on the Parm, if using, after it has been in the oven for 20 minutes. The quiche is done when the custard is set—a tester will come out clean—and puffed. Transfer to a rack and, if you like, brush some olive oil over the top, using only enough to give it a gloss.
  11. Serve the quiche when it’s just warm or has come to room temperature.

STORING: The Asparagus Lemon Quiche is at its peak the day it is made—best within a few hours of being baked. If you’ve got leftovers, refrigerate them and have them as a snack the next day.

total time: 3 hours
preparation time: 15 minutes
baking time: 30 minutes

 
 

f you want to know what others have baked, visit the Tuesday’s With Dorie website

more asparagus recipes at Küchenlatein
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Strawberry Mini Cakes

ErdbeerbudeThe northern German strawberry season is open. The strawberry stand in the form of a strawberry has taken the ancestral position and sells Holstein strawberries.

At this time they are still quite expensive and little aromatic so I bought just 250 grams more than enough for the

Strawberry Mini Cakes

Strawberry Mini Cakes

I was right. The strawberries could have had some more days on the field, but in the strawberry mini cakes they were just right. The combination of white chocolate and strawberries is great.

Strawberry Mini Cakes

YIELD: 24 mini muffins/span>

Strawberry Mini Cakes

The look of this strawberry mini cakes is adorable: a cake baked in a mini muffin form, covered in a soft white-chocolate glaze.

INGREDIENTS

CAKES

  • 6 hulled strawberries, quartered lenghtwise. The chunks should be short enough to drop easily into the muffin cups
  • 67 grams granulated sugar
  • ¼ teaspoon fine sea salt
  • 2 eggs, size M at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon rose extract; optional, Ulrike: omitted
  • 1 tablespoon light corn syrup
  • 86 grams all-purpose flour
  • 85 grams butter, melted with the chocolate
  • 85 grams white-chocolate bar, melted with the butter
  • 1 tablespoon milk

TOPPING:

  • 85 grams white chocolate, finely chopped
  • 1 teaspoon neutral oil
  • Sprinkles, optional; Ulrike: omitted

SOURCE

modified by from:
Dorie Greenspan in the NYT

INSTRUCTIONS

  1. CAKES: Center a rack in the oven and heat oven to 180 °C fan. Line a 24-hole mini-muffin pan with cupcake papers.
  2. Working in a large bowl, whisk together the sugar and salt. Drop in the eggs and beat with a mixer on medium speed until foamy and slightly thickened. Stir in the vanilla extract and the rose extractfollowed by the corn syrup.
  3. Switch to a flexible spatula, and blend in the flour in two or three additions. You’ll have a thick batter. Mix the melted butter-chocolate mix into the batter in three or four additions, stirring gently until well incorporated. The batter will be stretchy and a bit slippery. When it’s fully blended into the batter, stir in the milk.
  4. Spoon about 1 teaspoon of batter into each muffin cup, and then drop in a piece of strawberry. Divide the remaining batter evenly among the cakes, covering each berry.
  5. Bake the cakes for 11 to 13 minutes, or until a slender tester poked into the center of a cake comes out clean. Transfer the pan to a rack, and let rest for 2 minutes before carefully removing the cakes; cool to room temperature on the rack.
  6. TOPPONG: In a saucepan, melt together the chocolate and oil on low heat. White chocolate is fragile and finicky — it burns quickly — so stay close. Stir the mixture to make sure it’s smooth.
  7. One by one, dip the tops of the baby cakes into the chocolate, swirling the cakes to even out the topping and allowing the excess to drip back into the bowl or pan. Return the cakes to the rack and, if you’d like, finish with sprinkles.
  8. You can refrigerate the cakes for about 10 minutes to set the chocolate or leave them at room temperature. Chilled or not, the chocolate will remain a tad soft, and that’s nice. Kept in a covered container, the strawberry mini cakes will hold for a day or two

total time: 1 hour
preparation time: 15 minutes
baking time: 13 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Berry Sweet!
 
For all other great
Berry sweet! recipes visit the I heart cooking clubs site
 
more recipes from Dorie Greenspan
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One-Bite Cinnamon Puffs

This Tuesday’s with Dorie recipe is on page 220 from Baking with Dorie: Sweet, Salty & Simple *,

One-Bite Cinnamon Puffs

One-Bite Cinnamon Puffs

They where absolutely delicous. I had no sanding or pearl sugar on hand, so I sprinkled with powdered sugar after baking. This gave just a hint of sweetness, that went well with the hint of cinnamom. I made half the recipe and ended up with 34

When I read the recipe, I resisted getting a saucepan dirty, then the paddle attachment and the bowl from the stand mixer, plus a piping bag. In the middle of the 70s of the last century – when I was very young – I learned to make choux pastry with a stirring spoon and teaspoons. Now a small ice cream scoop is more convenient.

stirring spoon and ice cream scoop

I weighed water, milk, butter, salt and cinnamon directly into the saucepan.

all ingredients in the saucepan

When the butter is melted, add the flour all at once, grab the stirring spoon and begin beating. Beat until you’ve got a dough that pulls away from the pan and leaves a film on the bottom about 4 minutes.

one bite cinnamon puffs dough adding eggs

Remove pan from heat, cool slightly so that an added egg does not curdle immediately, about 2-3 minutes.

one bite cinnamon puffs dough adding eggs

Add the eggs one at a time, beating for a minute with the stirring spoon after each goes in. Beat in the egg white, you’ll have a smooth, shiny dough.

smooth shiny one bite cinnamon puffs dough

Scoop out the dough, leave a scant inch between the mounds.

34 mounds of one-bite cinnamon puffs dough

Now would be the perfect time to sprinkle the puffs with sanding or pearl sugar. Bake the puffs for 25 minutes. Turn off the oven, open the door a crack and hold it open with a wooden spoon. Let the puffs dry for about 15 minutes- Meanwhile do the washing up. I had only three pieces.

My washing up, only 3 pieces

Then cool on a rack until they are only just warm or at room temperature.

one-bite cinnamon puffs cooling on a rack

If you want to know what others have baked, visit the Tuesday’s With Dorie website

*=Affiliate-Link to Amazon

more Tuesdays with Dorie at Küchenlatein (click)
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Maisbrot – Whip-it-up-Quick Cornbread

Von den Februar-Rezepten der Tuesdays-with-Dorie-Gruppe habe ich für den heutigen Dienstag das

Maisbrot – Whip-it-up-Quick Cornbread

Maisbrot - Whip-it-up-Quick Cornbread

ausgesucht.

Maisbrot – Whip-it-up-Quick Cornbread ist ein Vertreter der Quickbreads, einer Familie von Broten, die nicht mit Hefe sondern mit Backpulver gelockert werden. Sie sind in wenigen Minuten angerührt und schnell gebacken, weil das Kneten und Gehenlassen entfällt. Wir Deutsche sagen dazu wohl eher Rührkuchen, typische Vertreter dieser Gattung ist das Bananenbrot oder die herzhaften Kuchen von Sophie Dudemaine.

Dorie Greenspan serviert das Brot als Begleiter zu Brathähnchen, Allem, was langsam gegart und saftig ist, sowie Gegrilltem, insbesondere Fisch.

Ich servierte das Maisbrot zu

Türkischer Augenbohnen-Eintopf – Kuru Börülce Çorbası

Türkischer Augenbohnen-Eintopf - Kuru Börülce Çorbası

was hervorragend zusammen passte. Die von mir verwendeten Optionen sind im Rezept durch Fettdruck hervorgehoben.

Maisbrot – Whip-it-up-Quick Cornbread

Menge:8 bis 10 Portionen, 1 quadratische Backform von 25 cm Kantenlänge

Maisbrot - Whip-it-up-Quick Cornbread

Das Maisbrot – Whip-it-up-Quick Cornbread sollte mit feinkörnigem, gelben Maismehl zubereitet werden, weil es sonst zu krümelig wird. Es können nach Belieben Gewürze, Kräuter, Maiskörner, knuspriger Speck und/oder gehackte Frühlingszwiebeln hinzufügt und das Brot nach Belieben mit geriebenem Käse bestreut werden. Ob das Maisbrot direkt aus dem Ofen oder bei Zimmertemperatur serviert, mit Butter bestrichen oder pur genossen wird, es ist erstaunlich wie wenig Aufwand dafür nötig ist.

Ingredients:

  • 113 Gramm Butter, geschmolzen
  • oder

  • 120 ml Öl
  • oder

  • 3 Essl. ausgelassenes Speckfett und 5 Essl. Butter
  • 306 Gramm Maismehl, feinkörnig
  • 34 Gramm Weizenmehl Type 550
  • 1 bis 2 Essl. Zucker
  • 1½ Teel. Backpulver
  • 1 Teel. Meersalz, fein
  • ½ Teel. Natron
  • ¼ Teel. Pfeffer,schwarz, frisch gemahlen oder mehr nach Geschmack
  • 1 Prise oder mehr nach Geschmack
  • 2 Eier, Größe M
  • 420 Gramm Buttermilch, vor dem Abmessen gut geschüttelt

Optionale Zutaten

  • 4 bis 6 Streifen Speck, ausgelassen, fein gehackt
  • 140 Gramm Maiskörner, gefroren oder aus der Dose, bei Bedarf abgetropft und trocken getupft
  • 1 kleine Jalapeño, geputzt, entkernt und fein gehackt
  • 4 Frühlingszwiebeln, geputzt und fein geschnitten
  • 3 oder 4 Essl. gehackte frische Kräuter wie Petersilie, Koriander, Dill und/oder Rosmarin
  • 45 Gramm Cheddar, gerieben, zum Garnieren

Quelle

978-0358223580*

abgewandelt von nach:
Dorie Greenspan
Baking with Dorie: Sweet, Salty & Simple *
ISBN: 978-0358223580
über Wisconsin Public Radio

Zubereitung

  1. Die Backform mit Backpapier auskleiden, den Backofen auf 205 °C/400 °F vorheizen
  2. Maismehl, Mehl, Zucker, falls verwendet, Backpulver, Salz, Natron und Cayenne und Pfeffer vermischen.
  3. Eier in einer ausreichend großen Schüssel aufschlagen und die Buttermilch einrühren. Die trockenen Zutaten auf die Buttermilch-Eimischung geben und mit einem flexiblen Rührspatel umrühren. Aufhören, bevor sich die Zutaten vollständig verbunden haben. Die geschmolzene Butter bzw. das verwendete Fett in die Schüssel mit dem Teig gißen. Die weiteren optionalen Zutaten untermischen. Den Teig in die Backform geben, glattstreichen und die Oberseite ggf. mit Käse bestreuen.
  4. Für 20 bis 22 Minuten backen bis ein Tester, der in die Mitte des Brotes eingeführt wird, sauber herauskommt. Das Brot kann dampfend heiß oder bei Zimmertemperatur genossen werden.

AUFBEWAHRUNG: Das Brot schmeckt am Tag der Zubereitung am besten, es kann aber auch über Nacht bei Raumtemperatur aufbewahrt werden. Es kann aber auch luftdicht verpackt und bis zu 2 Monate eingefroren werden; in der Verpackung auftauen und aufwärmen oder toasten.

Gesamtzeit: 30-35 Minuten
Zubereitungszeit: 10 Minuten
Koch-/Backzeit: 20 – 22 Minuten

 
 
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Seiten: 1 Button German 2 Button English

mehr Tuesdays with Dorie bei Küchenlatein (click)

Dorie Greenspan’s Whip-it-up Quick Cornbread

This Tuesday’s with Dorie recipe is on page 339 from Baking with Dorie: Sweet, Salty & Simple *,

Whip-it-up Quick Cornbread

Whip-it-up-Quick Cornbread

it can also be found online at Wisconsin Public Radio

Dorie Greenspan says the bread is moist yet still showcases cornmeal’s crumbliness. I added corn kernels, crisp bacon, chopped scallions and grated cheddar cheese, I substituted the whole butter with 3 tablespoons bacon fat and 5 tablespoons butter. For lack of a castiron skillet, I used a baking pan .

Maisbrot - Whip-it-up-Quick Cornbread

I served it with

Kuru Börülce Çorbası

Türkischer Augenbohnen-Eintopf - Kuru Börülce Çorbası

a Turkish black eyed pea stew. The cornbread is also good buttered with more cheddar cheese.

If you want to know what others have baked, visit the Tuesday’s With Dorie website

Pages: 1 Button German 2 Button English


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more Tuesdays with Dorie at Küchenlatein (click)
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