Spinach Mushroom Quiche

Preparation

1. Prepare the dough: In a food processor, combine 2 1/2 cups flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and water ice and pulse until the dough is moistened and simple groups. Put the dough on a floured surface and knead 2 or 3 times, until smooth. Pat the dough into two disks, wrap in plastic and refrigerate until firm, about 20 minutes.

2. On a floured surface, roll dough plate for a round of 12 inches to keep the remaining disk to another use, or make two quiches and freeze one for later (see recipe tips and suggestions below). Pour the mixture into a greased 10-inch pie Riffel unstretched with a removable bottom. Trim the excess and use it to patch the holes. Refrigerate the cake for 10 minutes.

Preheat oven to 400 ° C 3. Place a large baking sheet with paper; it should fit like a glove. In dry rice or beans, to the top of the pan. Bake for 20 minutes. Pan from the oven and remove the beans. Use a fork to prick the dough 6-8 times. Reduce the oven temperature to 375 degrees F and bake for 7 minutes. Transfer the pan let cool on a wire rack.

4. Make the filling: oil in large skillet over medium heat. Add onion and cook, stirring frequently, for 5 minutes. Add mushrooms. Cover and cook 3-4 minutes, stirring occasionally. Stir in spinach and garlic, cover and cook for 2-3 minutes or until wilted spinach.

Remove from heat.

5. Lightly beat the eggs in a large bowl. Beat in milk taste, Dijon mustard, salt and pepper. Sprinkle some cheese on the dough.

6. Pour the vegetable mixture into the pie crust. Sprinkle half of the remaining cheese. Slowly pour the egg mixture into the pan and sprinkle with remaining cheese. Bake until golden brown for 40-45 minutes or until light and puffy. Transfer to a wire rack to cool for at least 15 minutes before serving.

Simple filet of beef with mushroom sauce

Preparation

1. Place a rack in the center of the oven and the oven to 450 degrees F. Rub the beef and sprinkle with oil and generously with pepper. On a baking sheet and put under the thin end for even cooking.

2. Bake for 25-30 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 135 ° F for rare.

3. Meanwhile, make the sauce. Melt the butter in a saucepan over medium heat.

Add the onion and garlic and cook, stirring frequently, until soft, about 3-4 minutes. Add mushrooms and saute for 3 minutes or until starting mushrooms exude their juices. Season with salt and pepper.

4. Add flour and cook, stirring, 30 seconds. Broth, increase heat to medium-high and bring to a boil. Cook for 5-6 minutes, stirring frequently, until thickened slightly and sauce desired consistency. Remove the pan from the heat, butter and herbs, and season with salt and pepper.

5. Remove meat from oven, cover with foil and let stand for about 10 minutes or until thermometer registers 140 ° F, will continue to cook the meat and carving easier.

6. Cut Put the slices 1/4 inch thick and in a bowl and serve with mushroom sauce.

Notes, recipes and tips

• If the beef was a thin membrane bubbling along (the silver skin so-called) removed with a sharp knife and cut the fat from meat before cooking.

• For a network, refer to the tapered end (tail) fold or cut for more even cooking.

• Some cooks like before frying, which keeps him on a pretty tight package tie the beef. Use kitchen twine to do this, and you bind the meat about every 3 inches.

Marinated mushrooms with garlic

Preparation

1. Heat In a large skillet over medium heat, oil. Add garlic, pepper, bay leaf, coriander, oregano and thyme. Cook, stirring occasionally, until the garlic begins to brown, about 5 minutes. Add the lemon juice and wine and bring to a boil. Add mushrooms and parsley. Reduce heat, cover and let boil for 10 minutes, shaking the pot several times.

2. Remove from heat and season with salt and pepper.

Using a slotted spoon, transfer the mushrooms on a plate.

3. Return to the saucepan from the heat and bring to boil the juice. Cooking, reduced until liquid by half, about 5 minutes. Discard the bay leaf and pour the liquid over the mushrooms. Cover and refrigerate. If not immediately, a refrigerator, and bring to room temperature before serving.

The best way to clean mushrooms

Before cleaning the mushrooms, cut the stem ends and lumps that can be hung. A soft brush or a damp cloth can clean most soil fungi usually. When the mushrooms slightly wet with a clean cloth.

The only exception is the use of water is the cleaning morels. They may need to be soaked and rinsed if you have a lot of sand embedded in their bites caps. Drain and allow to dry on paper towels before cooking. Enoki and oysters are not usually need to be cleaned.

Cooking mushrooms Notes

• Buying firmly mushrooms with caps and stems that have no bruises or blemishes.
• Store in the fridge in plastic bags or paper for up to 4 days. Mushrooms Do not wash until ready to use, since moisture and cause deterioration of the hot air.

10 tasty ways to cook mushrooms

11 and the best way to clean mushrooms Store

Mushrooms: Mushrooms to clean before cutting the ends of the stems and clumps that can be hung. A soft brush or a damp cloth can clean most soil fungi usually. When the mushrooms slightly wet with a clean cloth.

The only exception is the use of water is the cleaning morels. They may need to be soaked and rinsed if you have a lot of sand embedded in their bites caps. Drain and allow to dry on paper towels before cooking. Enoki and oysters are not usually need to be cleaned.

Shops mushrooms: fresh mushrooms can be stored unwashed in the refrigerator 2-3 days. Not wrapped in plastic, they will stand firmly arranged on a tray and cover with a damp paper towel in a single layer.

Some Like It Hot! A collection of spicy recipes

Sausage and Chicken Gumbo

This recipe is a spicy gumbo, steaks, Cajun comforting stew, usually served with rice. Andouille is a traditional ingredient in gumbo recipes, but spicy sausage are smoked to work on this American classic recipe. More

Sweet-Hot Thai Burger Recipe

Preparation

Prepare a medium-hot fire in a charcoal grill with a lid or preheat grill to medium-high emissions.

To make the mayonnaise, mix the mayonnaise, lemon juice and cilantro in a small bowl. Cover with plastic wrap and set aside.

To make the salad, mix the lemon juice, garlic, olive oil, salt, sweet chili sauce, ginger, coriander and basil in a small bowl. Mix the cucumber, peppers and bean sprouts in a large bowl.

Throw to coat with dressing. Cover with plastic wrap and set aside.

Burger make, combine the chuck, salt, sweet chili sauce, green onions, and chunks of potato chips in a large bowl, use as little as possible. Shape into 6 patties to meet bun. Cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place patties on grill and cook covered, turning once, until done to preference, for 5-7 minutes per side for medium. Place rolls, cut side down, slightly at the outer edges of the grill rack in the last 2 minutes to cook grilled.

On the burger, a generous amount of mayonnaise with coriander spread cut sides of rolls to assemble. In each lower pan, put a burger on the grill, followed by equal numbers of the Thai salad, add the bread and serve.

Sauteed scallops and asparagus in white wine ...

Preparation

1 tablespoon oil in a nonstick skillet over medium heat until hot but not smoking heavily, then saute the asparagus, stirring occasionally, until tender, 5-6 minutes. Transfer with a slotted spoon to a plate, reserving the pan from the heat (not clean).

Pat scallops and sprinkle with salt and pepper. Add 1 tablespoon oil to skillet and heat over medium heat until hot but not smoking, fry the scallops, turning once, until golden brown and cooked for 4-6 minutes total.

Scallops to transfer to another bowl and cover with foil to keep warm.

Add the wine and vinegar in the pan (mixture may spatter) and bring to a boil, scraping up browned bits, until the liquid is reduced by half, about 1 minute. The juice of accumulated scallops on the plate and bring to a boil. Turn off the heat and whisk the butter, one piece at a time until incorporated. Serve scallops and asparagus with the sauce and immediately.