Corn and Bacon Quiche

Corn and Bacon Quiche
Print Recipe
    Servings Prep Time
    6-8 servings 45 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    6-8 servings 45 minutes
    Cook Time
    35-40 minutes
    Corn and Bacon Quiche
    Print Recipe
      Servings Prep Time
      6-8 servings 45 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      6-8 servings 45 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 425°F.
      2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
      3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
      4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
      5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
      6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
      7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
      8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
      9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
      10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
      11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
      12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
      Recipe Notes

      -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

      -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

      Roasted Vegetable Soup

      Roasted Vegetable Soup
      Print Recipe
        Servings Prep Time
        8 cups 30 minutes
        Cook Time Passive Time
        80 minutes 15 minutes
        Servings Prep Time
        8 cups 30 minutes
        Cook Time Passive Time
        80 minutes 15 minutes
        Roasted Vegetable Soup
        Print Recipe
          Servings Prep Time
          8 cups 30 minutes
          Cook Time Passive Time
          80 minutes 15 minutes
          Servings Prep Time
          8 cups 30 minutes
          Cook Time Passive Time
          80 minutes 15 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 400°F.
          2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
          3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
          4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
          5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
          Recipe Notes

          -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

          -the amount of salt needed will be dependent on the saltiness of your broth.

          -makes about 8 cups of soup depending on your desired consistency.

          Homemade Pork Breakfast Patties

          Homemade Pork Breakfast Patties
          Print Recipe
            Servings Prep Time
            12-13 patties 30 minutes
            Cook Time
            8-10 minutes
            Servings Prep Time
            12-13 patties 30 minutes
            Cook Time
            8-10 minutes
            Homemade Pork Breakfast Patties
            Print Recipe
              Servings Prep Time
              12-13 patties 30 minutes
              Cook Time
              8-10 minutes
              Servings Prep Time
              12-13 patties 30 minutes
              Cook Time
              8-10 minutes
              Ingredients
              Servings: patties
              Instructions
              1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
              2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
              3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
              4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
              5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
              Recipe Notes

              -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

              -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

              -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

               

              Whole Wheat Peach Streusel Muffins

              Peach Streusel Muffins
              Whole Wheat Peach Streusel Muffins
              Print Recipe
                Servings Prep Time
                12 muffins 30 minutes
                Cook Time
                18-22 minutes
                Servings Prep Time
                12 muffins 30 minutes
                Cook Time
                18-22 minutes
                Peach Streusel Muffins
                Whole Wheat Peach Streusel Muffins
                Print Recipe
                  Servings Prep Time
                  12 muffins 30 minutes
                  Cook Time
                  18-22 minutes
                  Servings Prep Time
                  12 muffins 30 minutes
                  Cook Time
                  18-22 minutes
                  Ingredients
                  Streusel Topping
                  Muffins
                  Servings: muffins
                  Instructions
                  Streusel Topping
                  1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
                  Muffins
                  1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
                  2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
                  3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
                  4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
                  5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
                  6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
                  7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
                  8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

                  Tarragon Chicken Salad

                  Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
                  Tarragon Chicken Salad
                  Print Recipe
                    Servings Prep Time
                    2 1/3 cups 15-20 minutes
                    Passive Time
                    15 -120 minutes
                    Servings Prep Time
                    2 1/3 cups 15-20 minutes
                    Passive Time
                    15 -120 minutes
                    Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
                    Tarragon Chicken Salad
                    Print Recipe
                      Servings Prep Time
                      2 1/3 cups 15-20 minutes
                      Passive Time
                      15 -120 minutes
                      Servings Prep Time
                      2 1/3 cups 15-20 minutes
                      Passive Time
                      15 -120 minutes
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
                      2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
                      Recipe Notes

                      -The tarragon flavour will become more pronounced the longer the chicken salad sits.

                      -A precooked roaster chicken that has been chilled works wonderfully.