Florentine Facsimile - Nettle Quiche

It's time for another recipe with Stinging Nettles.  Woo Hoo!   I adore Nettles.  They are one of my favorite "Flavors of Spring", along with Asparagus and Rhubarb.  Normally I just steam 'em up and eat them or chop them into Nettle-Walnut Pesto, but I thought that I would do something special with them today.  Mainly because the season is ending and they are beginning to go "to seed".  Once that happens, they are no longer fit for human consumption. Well, I suppose you could still eat them, but the leaves get tough and sort of stringy.  So, yeah, no.... not tasty.

I had already decided to make breakfast for dinner, cause I am a rebel that way, but I was disconcerted about the lack of a vegetable to accompany my Hash Browns and Bacon.  Steamed nettles would have worked, but that doesn't sound very breakfasty.  Then I got to thinking about frittatas and omelets, which while very much a breakfast food, usually do not contain that much veggie.  Then it hit me.  Nettles are like spinach and spinach is a key ingredient in Quiche Florentine.   AH HA!  Breakfast conundrum solved!

So, I set out to make a Florentine-esque quiche with Stinging Nettles and Bergkase cheese (though Havarti or Grasskaas would have been nice too) instead of the proverbial Spinach and Swiss.
 

Nettle Quiche

1 10-inch parbaked Pastry Crust
12 oz (340g) fresh Nettles
6 large Eggs
1 1/2 cups (350ml) Crème Fraîche
Kosher Salt
White Pepper
Dash of Nutmeg
1/2 Shallot, minced
Olive Oil
4 oz Bergkase (Havarti or Grasskaas)

Once you have partially baked your pastry crust at 400 for 15 minutes,

Reduce the oven temperature to 325F degrees and rinse your nettles well.

After rinsing them, blanch them for 2 minutes in boiling water, then drain them in a colander and let them cool enough for handling.

In a separate bowl, whisk the eggs until well blended.

Add the Creme Fraiche along with the Salt, White Pepper and Nutmeg, then whisk well until smooth.

Once the Nettles are cool enough, squeeze all the water out,

and give them a rough chop.

In a small skillet, heat olive oil and saute the shallot until soft.

Add the chopped nettles and heat through.

Spread the warm Nettle/Shallot mixture over the bottom of the Quiche crust.

Sprinkle with 2 oz of the Bergkase.

Gently pour the custard over the Nettles.

Sprinkle with the remaining Cheese.

Bake for 20-25 minutes, or until the center is just beginning to set.

Let rest for 5-10 minutes before cutting.

A delicious, if rebellious, dinner.  :)

Mangia!!
~~

The Dark Side of Angel Food - Angel Toast

Angel food cake....  That "lighter than air" pastry usually adorn with heavenly clouds of freshly whipped cream....

But there is a darker side to Angel Food.... 

Dipped in a rich, egg laden batter and fried up all crispy; then topped, yet again, with copious quantities of Whipped Cream.  Utter decadence.  So cross over to the dark side...  We have Angel Toast.

Angel Toast

2/3 cup Half and Half
2 large Eggs
1 tsp Sugar
Pinch of Kosher Salt
1/8 to 1/4 tsp Cinnamon, depending on your taste
10-12 slices of Angel Food Cake

For Serving:

Whipped Cream
Fresh Fruit, Fruit Preserves or Lemon Zest

Cut up your cake into 3/4 inch slices.

Grab 2 Baking Sheets and 2 Cooling Racks.....

One will go in the oven, set at 300 F degrees.

The other will assist in draining your soaked Angel Food Cake slices.

In a bowl, whisk the Half and Half, Eggs, Sugar, Salt and Cinnamon together until well blended.

Pour the mixture into a 10 inch pie plate (this allows for multiple pieces at a time)

Begin dipping each piece, for 5 seconds on one side, then flip and let set for 5 seconds more (Angel Cake doesn't take as long as Bread does, to absorb the liquid)

Place each dipped piece on the draining rack and allow excess to drain away.

While the cake is draining, heat your electric skillet (it just makes things easier) to medium high, then drizzle Olive oil in the skillet.

Lay about 4 - 5 pieces of cake in the skillet and sear for 3 minutes....

Turn and sear 3 minutes more.

Move seared pieces to the warm baking sheet in the oven, to finish off the cooking.

Continue in the same way until you are done searing all the toast and the last pieces have been placed in the oven on the rack.

Turn the oven "off" and let the "toast" set in the oven for an additional 10 minutes.....

Serve with Whipped Cream and Lemon zest, or fresh fruit, if desired.

Mangia!!
~~

Eggs-periencing Divinity - Pizza alla Eggs Benedict

This will be my last pizza for awhile. Yes, the end, of the rather long process of consuming the pizza dough that I did not want to waste. As with any ending, it is usually fitting to produce what could be considered a finale. This is what I have chosen to conclude this romping through the halls of pizzadom.

My favorite breakfast food on the planet (and also great when one is slightly inebriated).

Eggs Benedict, Pizza Style!!!

I have made a few changes to the classic recipe, mainly due to the process that pizza must undergo to be properly cooked. A 500 degree stone is no way to poach an egg. Thus, I prepared my eggs ahead of time, and let them cool, so when added to the pizza they should simple re-warm and not actually cook, for solid yolks on poached eggs is not very desirable. Besides, what are you going to dunk your bits of pizza crust in?

I went for what was in my refrigerator, cause I did not want to stop at the store. I happened to have Hot Capicolla (Hot Copa) to function as my Canadian Bacon (Center cut Ham), but Bacon (pre-cooked), Pancetta (pre-cooked) or Black Forest Ham would be nice too.

I also changed my normal Hollandaise recipe. Normally I use cold butter to make Hollandaise, but I used melted butter this time in order to speed up the process a little.

The good news is that, unlike most of the other Pizzas I have been making over the last few days, THIS one actually has a recipe… So lets jump right in and start with the Hollandaise. OH Wait!!! First, put your stone in the oven at 500 degrees and start heating it.

OK, NOW lets start the Hollandaise... (This is actually enough Hollandaise for 2 pizzas, but I am a Hollandaise Fanatic, and I always over do it.) ;)

Hollandaise

2 Large Egg yolks
1 tsp Water
1/2 tsp Kosher Salt
1/4 tsp Sugar
1 TB freshly squeezed Lemon Juice
Pinch of Cayenne Pepper -or- a Dash of Tabasco
6 TB Unsalted Butter; Melted
Paprika, when Topping

Utilizing a glass bowl, whisk yolks, sugar, salt, cayenne and lemon juice together.
Melt the butter and make sure it is still hot.

Begin drizzling in the butter a little at a time, continuing to whisk until each addition emulsifies.

Pour finished Hollandaise into a squeeze bottle and place that in hot water to keep the sauce warm.


4 Poached Eggs - per pizza (although you CAN use only 3, it's up to you)

Place a deep skillet of water on the stove over high heat.
Once it begins to boil, add 1 tsp Salt and 1/4 cup vinegar, bringing back to a simmer.

Crack eggs into custard cups.
When water is simmering, slide the eggs from the cups into the hot water.

Cook until yolk is JUST beginning to thicken.

Remove with a skimmer to a paper towel lined plate and allow to cool - Be careful, I broke 1 of mine.


Preparing Pizza -

Press out a circle of dough to about 9 inches
Cover your peel with corn meal move crust to the peel. (shake the peel to make sure it moves)
Spread with 3 TB Hollandaise (I use a small frosting spreader for this)

Lay down about 5 pieces of Hot Capicolla, Ham, Canadian Bacon or your choice of cured meat.

Move pizza to your preheated stone and bake for 5 minutes.
Remove the par-baked crust and deflate any bubbles in the crust before placing the poached eggs on top. (Hit the eggs with a couple grinds of Black Pepper)

Return Pizza to the stone and bake an additional 3-4 minutes.
Remove from oven and squeeze warm Hollandaise over the eggs.
Sprinkle with Smoked Paprika, Sweet Paprika or even more Cayenne. (your choice)

Then move to a plate without cutting, this is definitely a Knife and Fork type Pizza.

NOW the best part, cut off a piece of the crust and poke it into one of the hot liquid Hollandaisey yolk...

MMMMMM.... Yes, at moments like this, I truly feel the presence of Divinity all around me.

Mangia!!
~~

My Heart Belongs to Waffles - FlødeValfer; Danish Sour Cream Waffle

OK, in case you have not been able to tell from some of my previous posts. I Love Waffles, all kinds of waffles. I decided, since my whistle had been wet with the Brussels and the Liège, that I would journey north to the land of my forefathers and make some Danish waffles or FlødeVafler (Sour Cream Waffles). I don't make these as often as the Brussels, and after making them this evening, I remember why... You will see.... Part of it has to do with the leavening. Brussels and Liege waffles use yeast. American waffles use baking powder, for the most part. Danish Waffles are dependent on a dual leavening action of beaten egg whites and the reaction of baking soda and sour cream.

The Danish waffler is designed a little different than its Belgian, American or Dutch Stroop Counterparts. All the afore mentioned irons have flat teeth while the Danish Iron has pointed teeth. It is designed in a Flower pattern that breaks apart into heart shaped petals.

Now, this is where I get to show off some of my 'antiques'...

Although I think you might still be able to order them, and there are electric versions out there. But for me, several years ago, in a thrift store, I found the same stove top type waffler that my grandmother has used since I was "knee high to a grasshopper". That same day, as luck would have it, I also found a Krumkager Iron. What the heck is a Krumkager? A Krumkager is a Scandinavian flat waffle cookie, flavored with mace or cardamom, similar to the Pizzelle of Italy minus the anise.

This is not without its challenges since only 1 side of the waffle cooks at a time... Even preheating can be tricky when trying to load up the thermal mass of the aluminum. But it's all worth it in the long run. For the Flødevafler is absolutely delicious.

Flødevafler

6 eggs; Separated 1/2 cup Sugar
1 tsp Ground Cardamom
1 1/2 cups AP Flour
1 tsp Baking Soda
2 small pinches of Kosher Salt
1 cup Sour Cream
1/2 cup Unsalted Butter; Melted then cooled slightly

First off, we need to separate the eggs. (I use the half shell method moving the yolk from shell to shell until all the white has fallen away)

Mix eggs yolks, sugar, and cardamom together in a big bowl.

Whisk until smooth and pale.

Sift flour, baking soda, and salt together in another small bowl.

Mix sour cream and melted in a third small bowl.


Beat egg whites to firm peaks with a pinch of salt in a fourth bowl.



Whew OK, Now that EVERY bowl in the kitchen is dirty, lets begin combining things. (THIS is why I don't make them that often)

First, whisk the Sour Cream/Butter mixture into the Yolk/Sugar mixture.

After this is smooth, begin adding the flour in 3 parts, whisk in the first two additions;

then move to a spatula for the last addition, cause the batter will be thick.

OK, Now grab your biggest spatula. Yes, in this case, size DOES matter. Besides, every bowl in the kitchen is dirty, whats one more spatula?

Begin folding in the egg whites by taking about 1/4 of them and simply stirring it into the batter, this will lighten it just enough to allow for easier folding.

Fold in the remaining whites in 2 additions, use broad folding strokes to incorporate, the fewer strokes it takes, the fewer bubbles are deflated and the lighter your batter will be.

Let the batter sit for about 20 minutes on the counter to rest and begin heating your iron.

You will notice in about 10 minutes the batter will appear a little lumpy-ish because of some bubbles, this is due to the Baking Soda reacting with the Sour Cream. It's OK, the batter is just getting lighter, it will still rise in the iron.


I always spray the iron before the first waffle... After that the residual oils from the previously baked waffle keep everything lubed up well.
Pour 1/4 cup of the batter in the iron



and wait for the waffle to become medium brown. (I have to flip mine so it takes a little longer.)

Remove waffle and serve warm with Black Current preserves or Raspberries and Whipped Cream (Danes LOVE Raspberries)


I have no Idea how to say "Eat Up" in Danish, so....

Mangia!!
~~