Monday, November 11, 2013

Spinach and Feta Quiche


1 Pie Crust of Choice

4 eggs

1 Cup milk

1 Tablespoon Extra Virgin Olive Oil

1 bunch fresh spinach or one package frozen

1 onion, halved and sliced

2 cloves garlic, minced

4 oz crumbled feta cheese

Salt and peper

Preheat over to 375 degrees.  Prepare your pie crust in your pie dish.  Heat your olive oil and saute your onions and garlic.  When transparent, add your spinach.  Season with salt and pepper and saute until just wilted.  Remove mixture from heat.  Beat your eggs and milk in a bowl.  Add spinach mixture and feta cheese to bowl with eggs and toss to combine.  Using a slotted spoon transfer spinach and feta mixture that is now coated with egg onto your pie crust.  Then pour remaining eggs into pie crust, care not to let it overflow.  Dip a clean pastry brush or spatula into the top of the liquid quiche and brush the edges of the pie crust.

Bake for 40 - 50 minutes until set in the middle.  Serve hot or at room temperature.

Butternut Squash Risotto

Serves four, with leftovers

1/2 average sized butternut squash, cooked.  (You could also used buttercup or blue hubbard.  Acorn doesn ot work as well).  I love roasting squash, but for this recipe, I cut it in half, scoop out the seeds and boil it until it is super soft.  It comes out better and is easier to clean up.

1 medium sized onion, chopped

2 tablespoons extra virgin olive oil

1 1/4 cups Arborio Rice.  My host mother in Italy always said "one [1/4 cup] for each person and one for the pot!"

6 cups vegetable or chicken stock, hot and just below a simmer on the stove next to the pot in which you will cook your rice.

1 cup white wine

1/2 cup grated Romano or Parmesan cheese, plus more for serving

In a large skillet or wide pot heat your olive oil.  Add one small piece of onion.  When the onion sizzles, add the rest of the onion.  When the onions are transparent, add the squash.  Stir into the onion and oil until all combined.  Add your rice and a ladle of stock.  

From this point forward you must commit yourself to the risotto.  I mean it:  do not answer the phone.  Stir the rice gently at a slow boil until the mixture is noticeably drier.  Add another ladle of stock.  You will repeat this proces five or six times and in that time you will see the rice become plumper and more transparent.  It is a good idea to taste it periodically.  Never stop stirring.  When it is pleasant to the tooth, but not mushy, add your wine.  Allow the wine to cook down and then turn off your heat and add your grated cheese. Stir in your cheese until all combined and serve hot with more cheese, to taste, on top.