Roasted Vegetable and Chèvre Quiche

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Roasted Vegetable Quiche

This summer was insanely hectic. I feel like it passed it a blur of beaching, boating, and warm summer nights. I wasn’t in the kitchen making new things to share with you as much as I’d like, but now that the days are becoming cooler – it’s my favorite time of year to be in the kitchen. Not to mention it’s the best time of year to work with the bounty that your garden, or local farmers in your area have produced.

I’ve always been passionate about gardening, and particularly varietal history and seed saving. So when the good folks at Thomas Jefferson’s Monticello reached out and asked me to share the details on their 10th Annual Heritage Harvest Festival happening this weekend, I was delighted to do so!

Thomas Jefferson championed vegetable cuisine, plant experimentation, and sustainable agriculture. In today’s modern world,  they are continuing that tradition at Monticello – and have been doing so, for many years. They were kind enough to send me a beautiful box of garden goodness fresh from the fields.

monticello

I mean – what an honor. Talk about tasting history! Eggplants (Listadia di Gandia and Black Beauty), Peppers (Marconi and Fish Hots – a variety that was used in seafood houses in my region for hundreds of years), a Green Nutmeg Melon, fresh sesame, and some of their locally made Hickory Syrup and Peach Butter available from their online shop. I can’t thank them enough for sending that box of loveliness my way, it was a real treat!

I ended up tossing the eggplants Marconi peppers with a little olive oil and salt, and added a tomato and some garlic from my dad’s garden for good measure – then roasted. That’s a great way to get out excess moisture, that can lead to soggy situations in whatever dish you’re preparing. Plus, it really intensifies all of the flavor.

Used my favorite pie crust recipe to line my tart pan, and blind bake. Then piled in the roasted vegetable goodness and a rich egg-custard to fill in all the nooks & crannies. And a little goat cheese for good measure. A local farmer has been selling his goat cheese at the farmer’s market here on Chincoteague, and it’s insanely wonderful. Have been enjoying it every chance I can get!

A quick bake for about half an hour, and you’re good to go. Paired with a simple green salad, it’s the perfect meal for this time of year. Could also be made in a pie plate without the crust!

And, if you’re in the vicinity and looking for something to do tomorrow – make sure you check out the Heritage Harvest Festival at Monticello. The’ve got a great lineup of speakers, activities for kids, gardening info, seed saving, good eats….they’ll have it all! A great day to get outside and live, breathe, and taste history.

Roasted Vegetable and Chèvre Quiche

1 small eggplant
1 anaheim or poblano pepper
1 tomato, halved
2 cloves garlic
1 pie crust dough (here’s my favorite recipe)
2 eggs
2 egg yolks
1 cup half & half
1 tsp kosher salt
1/2 tsp black pepper
4 oz. goat cheese
olive oil

Preheat oven to 425. Place eggplant, pepper, tomato and garlic on a baking sheet. Drizzle and toss with 1 Tbsp olive oil and a pinch of salt. Place in oven and roast for about 25 minutes. Until vegetables are soft. Let cool slightly and remove the skin from the peppers and tomatoes, and eggplant as well if you desire. Roughly chop, and set aside to cool.

Reduce oven temperature to 375. Line a 9-inch tart pan or pie plate with your crust. Press into the bottom well, making sure to get in the base. Trim the top of the tart pan with a rolling pin, or crimp the edge if you’re using a pie plate. Line with parchment paper and place pie weights or beans inside. Place in the oven to “blind-bake” for 20 minutes. Remove from oven, and remove parchment with weights.

Place crust on a baking sheet. Scatter the roasted vegetables evenly on the bottom of the crust.

In a bowl beat the eggs, egg yolk, half & half, salt and pepper until combined. Pour mixture into the shell.

Break the goat cheese into pieces and scatter that evenly on top of the quiche.

Carefully place in oven and bake for 30-35 minutes, until center is done by still slightly jiggly.

Let cool for a few minutes before slicing and serving.

 

Orange Crush Cupcakes

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Orange Crush Cupcakes

The Orange Crush, in cocktail form  (not to be confused with the cloyingly sweet soda variety), is synonymous with our beaches here on the Eastern Shore. A few simple ingredients are shaken up to create one of the freshest and fruitiest drinks you’ll find.  They’ve long been one of my favorites in the summertime. So, I got to thinking – why not in cupcake form?

I used my favorite vanilla cake recipe as my base – with a fruity twist from fresh orange juice and zest. And I gave the buttercream frosting a nice boozy kick with a splash of Triple Sec and vodka, as well as some orange zest for a little brightness. The flecks of orange were pretty in the frosting as well.

You guys, they TOTALLY tasted like the cocktail. But cake. I took one over to one of my early morning beach walks for breakfast, and I couldn’t resist a little photo sesh…Cake By The Ocean

Cake by the ocean, baby! If there ever was a cake deemed worthy of being consumed by the ocean – it’s most certainly these. Make them soon to welcome the warm weather! No regrets.

Orange Crush Cupcakes

3 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp (2 sticks) butter, at room temperature
1 orange, zested
2 cups sugar
4 large eggs, at room temperature
1 cup buttermilk
1 tsp. vanilla extract
1 Tbsp. vodka

For the frosting:
1 cup unsalted butter, room temperature
1 orange, zested
4 cups confectioner’s sugar
1 Tbsp Triple Sec (I used Grand Marnier)
3 tsp. vodka
1 tsp vanilla extract
pinch salt
orange slices, for garnish

To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.

In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, and orange zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of bowl and beat for 1 more minute.

Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk, the juice from the orange, vanilla, and vodka in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.

For the frosting, cream the butter and zest on medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar. Add the vanilla extract, Triple Sec, vodka, and a pinch of salt. Increase speed to medium, and beat until smooth and frosting is combined.

Frost cupcakes as desired, and garnish with a slice of orange.

Makes about 28 cupcakes.

Raspberry Crumble Bars

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Raspberry Shortbread Bars

These bars. These bars! Now, I know that I say that every recipe that I share is wonderful…which, they are. I don’t share anything that we didn’t like with you guys. That being said, these bars are seriously one of the best things I’ve baked in my kitchen. Don’t wait to make them!

A thick, soft bed of shortbread topped with raspberry jam and a crumble topping made with of a bit of reserved shortbread, granola, and a generous dose of nuts. Takes all of 10 minutes to put together, how easy is that? Like you can expect anything less from Queen Ina.

There’s a backstory to these bars, though. Sea Star Cafe, my favorite local spot for lunch or a quick bite here on Chincoteague recently closed for the season. They make a bar that is very similar to this, in both a raspberry and apricot variety. And they’re addictingly delicious! I became a regular visitor…like, verging on the edge of daily, just to get these bars when they had them available.  Since they close for a few months in the off-season, I had to find another source…

I’m an accomplished baker, I should be able to make a decent crumble bar, right? I’d tried a couple in the past, but they were lackluster attempts. This one is it!

I know I’ll be baking these once a week for a while, just to try different varieties of jam. They slice beautifully and keep for a few days too, making them great candidates for cookie trays or gifting!

Raspberry Crumble Bars

1/2 pound (2 sticks) butter, at room temperature
3/4 cup sugar
1 tsp pure vanilla extract
2 1/3 cups flour
1/2 tsp kosher salt
10 oz raspberry jam (I like Bonne Maman)
2/3 cup granola (without dried fruit)
1/4 cup walnuts, roughly chopped
1/4 cup pecans, roughly chopped
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.

In a medium bowl whisk the flour and salt together. With the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.

Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 8-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.

Mix the granola, walnuts and pecans into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.

Bake the bars for 45 minutes, until lightly browned.

Cool completely and cut into 9 or 12 bars. Store in airtight container.

Source: adapted from Barefoot Contessa Foolproof by Ina Garten, inspired by Sea Star Cafe.

Cheddar Bay Biscuits

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Cheddar Bay BiscuitsGrowing up on the Chesapeake Bay, and now residing on the Eastern Shore and living a stone’s throw from the ocean, I’ve been to Red Lobster twice in my entire life. Literally. I’ve never felt that I was missing out on very much, except for when it came to the basket of biscuits that they serve to the table beforehand.

Tender buttermilk biscuits, studded with plenty of sharp cheddar cheese and a heavy dose of garlic flavor. How can you resist? They’re super easy and quick too, like 20 minutes and you’ve got biscuits! The simple ingredient list is just mixed together in a bowl, then dropped in biscuit-sized portions to bake. No labor intensive cutting-in of butter and kneading that regular buttermilk biscuits require.

Once out of the oven they’re given a hearty brushing of melted garlic-parsley butter…to which I also added a hefty pinch of Old Bay. I loved the flavor the celery seed lent, as well as the slight hint of color from the paprika. Plus, you know how we roll on the Eastern Shore – we put Old Bay on pretty much everything we can around here.

I made these to go alongside a batch of Manhattan clam chowder I’d made over the weekend, and it was sheer perfection. I usually serve some kind of crusty bread when I make seafood-based soups – but those days are done. Only these biscuits will suffice from now on!

This recipe is one for the books, guys. I’ll definitely be making this one again and again!

Cheddar Bay Biscuits

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

For the topping:
3 Tbsp unsalted butter, melted
1 Tbsp fresh parsley, finely chopped
1/2 tsp garlic powder
1/2 tsp Old Bay (or other seafood seasoning)

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Combine flour, sugar, baking powder, garlic powder and salt in a large bowl.

Combine buttermilk and melted butter in large measuring cup, whisk to combine. Pour mixture over dry ingredients and stir until just combined. Gently fold in cheese.

Using a large cookie scoop, distribute the batter evenly onto the prepared baking sheet. With clean hands, slightly flatten the tops of the biscuits.

Place into oven and bake for 10-12 minutes, or until golden brown.

For the topping, whisk together butter, parsley, garlic powder, and Old Bay in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve immediately.

Source: adapted from Damn Delicious