Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
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.
Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
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.
To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
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.
Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
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.
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.
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.
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).
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.
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.
Pat scallops dry on both sides with a paper towel.
Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
Remove scallops to a plate and cover with foil.
Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
Recipe Notes
-makes about 3/4 cup of sauce.
-you can use stainless steel, cast iron or non-stick skillets. The key to a good sear is having the pan and oil hot and not overcrowding the scallops.
-also delicious served as a main course over mashed potatoes.
-makes 4 appetizer servings or 3 main-course servings.
Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.
Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
Recipe Notes
-recipe yields 5 1/2- 6 cups.
-for vegetarian option, use vegetable broth instead of chicken broth.
-if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese. Â This provides wonderful colour and freshness.
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