Latest Articles

• Simple Spinach Quiche

  Jan 31, 2015 by Admin / 829 Views

   

   

  Quiche is a very simple dish to accomplish. All you need is a crispy crust, cream, eggs and some fillings to make things interesting. Due to its simplicity, quiche has quickly become a general term in the culinary world and is a blank canvas. So many things can be added to an easy quiche recipe to create new and exciting flavor profiles and elevate the quiche you know and love to new heights. If looking for an easy quiche recipe with freshness and depth, you must try the spinach quiche. The addition of fresh spinach pairs so well with the other components and is really the ultimate spinach recipe.

   

  

   

  Ingredients

  Serves 8

   8 large eggs

  1 9 inch pie crust, uncooked

  2 cups fresh baby spinach, packed

  1 ½ cups heavy cream

  1 cup shredded Swiss cheese

  1/2 cup shredded cheddar cheese

  1 teaspoon onion powder

  1 teaspoon garlic powder

  Salt, to taste

  Black pepper, to taste

   

  Directions

   

  1. Preheat the oven to 375 degrees F.

   

  2. In a large mixing bowl add the eggs and beat.

   

  3. Pour in the heavy cream and add the onion powder, garlic powder, some salt and a generous amount of black pepper (you should be able to see the specks of pepper throughout).

   

  4. Beat until thoroughly blended.

   

  5. Add a layer of shredded cheddar cheese to the bottom of the pie crust.

   

  6. Top with a layer of spinach (use about half) and half of the Swiss cheese.

   

  7. Add the remaining spinach.

   

  8. Pour the egg and cream mixture over the cheese and spinach.

   

  9. Top the quiche with the remaining Swiss cheese and place onto a baking sheet.

   

  10. Bake in the oven for 35 to 45 minutes or until the eggs set.

   

  11. Allow to cool for a few minutes.

   

  12. Slice and serve.

   

  13. This spinach recipe is awesome! The buttery pie crust compliments the eggs so well and the baby spinach brings freshness and color to the dish. Every bite is so satisfying. The gooey cheese is also a decadent touch that melds well with all the other ingredients. This is an easy quiche recipe that you must try. It not only tastes great but it is packed with protein, calcium, vitamins A, K and so much more. Just be sure to use fresh spinach. It adds so much to the overall taste of this spinach recipe and yields a high quality result.

   

   

   

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• Creating the Perfect Cheesecake

  Jan 20, 2015 by Admin / 890 Views

  Cheesecake is a popular dessert admired by everyone. Several styles have been incorporated with the dish,which made each cheesecake unique. The basic ingredients are now being substituted with modern ingredients to complement the modern palette. 

  

  Ever since the dawn of time, mankind has been trying to achieve perfection in every actions that they make- and cheesecake is no exception. Fortunately, there are several guidelines that can help one create the perfect and delightful treat that has been available for several centuries. 

  Learn the Basics

   In the United States, cheesecake has become one of the most popular desserts. The several cheesecake variations have also been subject to debates by several culinary experts. There are some who like creamy and rich cheesecake, while others favor the dense New York style cheesecake. Additionally, there is the airy and light variety and the myriad of crusts, which range from the classic graham cracker to the Oreo cookie. The whole subject of cheesecake perfection is confusing but regardless of the type that you prefer, there are few secrets in baking cheesecakes like a pro. 

  First off, remember to use first rate and quality ingredients. Only opt for AA grade large eggs and always remember that full-fat cream cheese can produce the taste and texture that you are looking for. Fat-free varieties of cheeses are only apt for baking cheesecake that is chalky, soft, and slightly rubbery inside. 

  Next, choose heavy cream that is pasteurized instead of ultra pasteurized. Make sure that the sour cream you are about to use has not actually spoiled or soured. Additionally, make sure that all of the ingredients are stored at room temperature before you begin mixing, most especially the cream cheese. If the ingredient is hard and cold, it will only create a lumpy cheesecake and beating it to death will also not help. 

    

   

   

  In order to achieve a creamy almost custard-like, moist and rich cheesecake, remember to bake the cake in a water bath, also known as a bain-marie. Cheesecakes that are baked using this method are insulated from the direct dry heat of the oven. Always remember that cheesecakes benefit from the gentle even heat a water bath can provide much like the bread pudding, flan and crème brulee. 

  Lastly, the fruits are best reserved for use as toppings since their flavors can get lost and muddled in the cheesecake when baked together with the cake. Plain cheesecakes topped with fresh berries finished with liquefied preserves or cooled fruit compotes will provide a stunning presentation and optimum taste. 

  Extra Helpful Tips

   Always avoid on beating the cheesecake filling excessively. Doing so would only incorporate additional air and cause cracking on the surface of the cheesecake. In addition to baking, make use of a spring-form pan, with removable side and bottom. Place the pan on a baking sheet in order to aid in avoiding leaks in the oven.

   During the actual baking process, make sure that the cheesecake is placed on the center rack of the oven. Do not be enticed to open the oven during the first 30 to 40 minutes as drafts can create cracks and cause the cheesecake to fall.

   Over-baking should also be avoided. Always be aware that baking times are not always exact because of several oven variations. Make sure that the edges are puffed and the center slightly “jiggly” and moist; these are the most common indications of a perfectly baked cheesecake. 

   

  

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• Traditional Easter Recipes

  Mar 26, 2014 by Admin / 904 Views

  Although colored hard-boiled eggs are probably the first Easter food to come to mind, other foods factor into the traditional Easter meals around the world. 
  
  Hot Cross Buns are an Easter favorite in many areas. The tradition allegedly is derived from ancient Anglo-Saxons who baked small wheat cakes in honor of the springtime goddess, Eostre. After converting to Christianity, the church substituted the cakes with sweetbreads blessed by the church. 
  
  Countries around the world serve sweet cakes in the same vein, such as Czech babobka and Polish baba. The Greeks and Portugese serve round, flat loaves marked with a cross and decorated with Easter eggs. Syrian and Jordanian Christians have honey pastries. 
  
  Pretzels were first shaped to indicate the torso of a person with arms folded, praying. 
  
  The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lambwas roasted and eaten, together with unleavened bread and bitter herbs (see Passover Seder) in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged. 
  
  In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.

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