Layered Potato and Bacon Quiche with Arugula

Layered Potato and Bacon Quiche with Arugula

Perfect for a winter breakfast, brunch, or dinner, our pastry crust is layered with thinly-sliced sautéed potatoes, bacon, baby arugula, and gruyere cheese. Fresh thyme with a cream and egg filling are added and then baked to tasty perfection. You can prepare and serve on the day of your meal or the day prior and merely reheat to serve.

Ingredients
1 pie crust, recipe below or high-quality store-bought
4 slices of thick cut bacon, sliced width-wise into ¼” lardons
2 tablespoons butter
¼ cup thinly sliced green onions, white and green parts plus 2 tablespoons of just the green parts, divided
2 medium Yukon Gold potato, very thinly sliced
2 cups baby arugula
Kosher salt and freshly ground black pepper
5 eggs
¼ cup cream
2 teaspoons of fresh thyme
½ cup grated gruyere cheese, plus 1 teaspoon, divided

Instructions

Preheat to 400°F. Roll out the pie dough into a 12-13” circle and place in an 8-inch pie pan or 9-inch springform pan. Gently prick pie dough all over with a fork making sure to not puncture through the dough. Refrigerate for 15 minutes. Cover with buttered foil, butter side down, and add pie weights or beans. Place on a sheet pan in the center of the oven and bake 15 minutes. Remove the foil and pie weights, and continuing baking until lightly browned, about 10 minutes more. Remove from oven and set aside.

 

Meanwhile, add the bacon lardons in a cold pan and cook over medium-high heat until crispy. Remove and set aside. Discard the remaining fat except for a thin layer in the pan. Reduce the heat to medium and add the butter. When melted add the ¼ cup green onions and cook about 2 minutes. Then add the potatoes, sprinkle with ½ teaspoon salt, cook, frequently tossing until the potatoes are tender and lightly browned, about 6-7 minutes. Remove from the heat and season with ⅛ teaspoon pepper and 1 teaspoon salt or to taste.

In a medium bowl, whisk together the eggs and cream. Add ¼ cup gruyere cheese to the bottom of the crust then ½ of the potatoes and bacon in a layer over the cheese. Add the 2 cups of arugula, top evenly with the remaining potatoes and bacon then ¼ cup of the cheese. Sprinkle over the top the thyme then pour the eggs and cream evenly over the whole pie. Sprinkle with the remaining cheese and green onions. Place on a baking sheet in the oven and bake until quiche is puffy and just starting to brown, about 35-40 minutes. Cool briefly for 15 minutes before slicing and serving. Makes 6-8 servings.

Savory Pie Crust
½ cup butter, cubed and chilled
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon salt
4 to 5 tablespoons ice water

Put the butter, flour, and salt in the food processor and pulse lightly just until the mixture comes together resembling sand, and the butter is the size of peas. Add the water, 1 tablespoon at a time, pulsing briefly after each addition. Keep adding water until the dough gathers together into larger clumps. Dump out of the food processor onto a clean surface and pat into a disk. Transfer the dough to a lightly floured re-sealable plastic bag. Let rest in the refrigerator for at least 4 hours, preferably overnight.

Spicy Chili with Turkey, Cheddar, & Sour Cream

Spicy Chili with Turkey, Cheddar, & Sour Cream

Our Spicy Turkey Chili will change your mind about Thanksgiving leftovers. Seasoned with three chilies and smoky cumin, it’s the perfect leftover-makeover dish. To match up with the chili’s heat and keep the flavor, we melt in cheddar cheese and sour cream right before serving. Top it with scallions, cilantro leaves and more sour cream and cheddar for a deliciously comforting dish on a cold day.

INGREDIENTS
1 ½ tablespoons olive oil
1 ½ cups chopped onion
2 cloves minced garlic
3 cups shredded leftover turkey
2 15-ounce cans cannellini or white kidney beans, drained
1 ½ teaspoons Ancho chili powder
1 ½ teaspoons Chipotle chili powder
1 ½ tablespoons toasted ground cumin
1 teaspoon oregano
½ teaspoon salt
Pinch cayenne pepper or to taste
1 4-ounce can chopped green chilies
2 cups turkey or chicken stock, more if needed
½ cup shredded cheddar cheese
¼ cup sour cream

Garnishes:
Chopped scallions, white and green parts
Cilantro leaves
Sour Cream
Shredded cheddar cheese

INSTRUCTIONS
In a large pot heat the olive oil. Sauté onion and garlic over medium heat for 5 minutes or until tender. Add shredded turkey, beans, chili powders, cumin, oregano, salt, cayenne, and green chilies. Add 2 cups of unsalted stock. Stir to combine and simmer, covered, on low for 2 hours.

Stir in the cheese and sour cream. Bring the pot back to a gentle simmer watching carefully to prevent the chili from boiling. Simmer the chili for 15-20 minutes, adjusting with additional stock to achieve the right thickness.

Serve in warmed bowls with garnishes on the side for topping. Makes six servings.

Creamy Tomato Soup with Mini Grilled Cheese “Bone” Sandwiches

Creamy Tomato Soup with Mini Grilled Cheese “Bone” Sandwiches

Our “not so scary Blood and Bones” themed Halloween dinner has a delicious bowl of homemade tomato soup served with mini grilled tomato “bone” sandwiches. Quick and easy to make, it’s the perfect festive dinner before heading out to your Halloween celebrations.

INGREDIENTS
Tomato Soup
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large onion, chopped fine
1 carrot, grated
1 large clove garlic, chopped fine
2 tablespoons all-purpose flour
¼ cup white wine, we prefer Pinot Grigio
3 cups no salt chicken stock
28-oz. can purée San Marzano tomatoes
1 4-inch fresh rosemary stem
Kosher salt and freshly ground black pepper
1 cup of cream

Grilled Cheese “Bones”
8 large pieces of country white bread
8 sandwich slices of cheese, fontina, mozzarella, cheddar or your favorite melting cheese
4 tablespoons unsalted butter, room temperature
Bone shaped cookie cutter

DIRECTIONS
In a large saucepan, heat the oil and butter over medium heat until the butter melts. Add the onion, carrot, and garlic, occasionally stirring, until the vegetables are softened but not browned, about 8 minutes. Add the flour and stir to coat the vegetables and garlic. Add the wine and cook until the wine is almost completely evaporated. Add the stock, tomatoes, rosemary, and 1/4 teaspoon each kosher salt and fresh ground pepper. Increase the heat to medium and bring to a strong simmer, stirring, so the mixture doesn’t stick to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

While the soup cooks, make the grilled cheese “bones.” Cut 16 bone shapes out of the bread. Cut 8 bone shapes out of the cheese. Heat a large sauté pan over medium heat. Thinly spread the butter over one side of each 16 bone shaped bread. Place 8 in the sauté pan and top with one piece of cheese. Place the other bone shaped piece on top of the cheese, butter side up, as the cheese begins to melt. When browned, turn over and cook the other side until also browned. Remove from the sauté pan and keep warm while you finish the soup.

To finish the soup, discard the rosemary stem and add 1 teaspoon of salt and ½ teaspoon of black pepper. Using an immersion blender, purée the soup or use a blender or food processor and puree in two or three batches. Return the soup to the pot, whisk in 1 cup of cream and reheat to warm. Season to taste with salt and pepper and add to 4 warmed bowls. Add two “bones” per bowl of soup.

Make 4 servings.

Halloween Chicken Pot Pies

Halloween Chicken Pot Pies

Our pot pies have a thick and rich filling – full of chicken, carrots, celery, onions, and seasoned with tarragon and parsley. To top it off in festive style, we used a buttery and crunchy puff pastry pumpkin face.

INGREDIENTS
1 box puff pastry (Dufour or Pepperidge Farm)
2 cups of boxed unsalted chicken stock
½ cup carrots, peeled and diced
½ cup celery, diced
2 cups diced onion
6 tablespoons unsalted butter
6 tablespoons of all-purpose flour
1 clove of garlic, minced or pressed through a garlic press
2 tablespoons of white wine
2 cups of cooked, cubed chicken breasts
¾ cup of frozen peas
1 ½ tablespoons of fresh tarragon leaves
1 tablespoons of finely chopped, fresh flat-leaf parsley
1 teaspoon of salt
½ teaspoon of freshly ground pepper

INSTRUCTIONS
To make the pumpkin tops: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Lay the puff pastry out on a floured cutting board. Using a 5″ pumpkin cookie cutter, cut out 4 pumpkins. Lay on a parchment-lined baking sheet. Cut out eyes and a mouth. Place in the oven and bake 20-22 minutes until puffed and browned all over. Leave on the sheet pan and set aside to cool slightly while you make the filling.

To make the chicken filling: Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. When simmering, cover and lower the heat, cook for 15 minutes until the vegetables are tender; then keep warm.

Melt the butter in a large pot over medium heat. Stir in the flour and cook the flour, constantly stirring until the mixture smells nutty about 2-3 minutes. Whisk in half the stock and vegetables until smooth. Whisk in the balance of the stock until you have a smooth, thick mixture. Add the wine, garlic, chicken, peas, parsley, tarragon, salt, and pepper. Stir in well and cook for another 2-3 minutes. Taste for seasoning and add more salt and pepper as desired. Transfer the mixture to four 5″x 1-¾ ” individual baking dishes, place on a foil-lined sheet tray and bake in the oven for twenty minutes.

Remove and rest 5 minutes then top each with a puff pastry pumpkin and serve.

 

Pan Seared Pork Chops with Purple Cauliflower Mash and Oven Roasted Sweet Potatoes

Pan Seared Pork Chops with Purple Cauliflower Mash and Oven Roasted Sweet Potatoes

We contrasted our brilliant purple cauliflower mash with bright orange roasted sweet potatoes, coated with buttery maple and pecan syrup. We topped it off with a “seared to perfection” extra thick cut pork chop. Fall never looked or tasted so good. Ask your butcher to remove the meat from the bone and “French” the pork chops for you. Purple cauliflower is in season; you can find it at Whole Foods.

To make the Pork Chops
INGREDIENTS
1 teaspoon of cumin seeds, or toasted and ground cumin
Kosher salt
Fresh ground pepper
2 extra thick bone-in pork chops, about 1 pound per chop
2 tablespoons olive oil
1 teaspoon fresh thyme leaves

INSTRUCTIONS
Heat oven to 400 degrees. If using cumin seeds, in a small skillet over medium heat, toast the cumin seeds. Add to a spice grinder with ½ teaspoon salt, ½ teaspoon pepper and grind to a fine powder. If using ground, toasted cumin, combine in a bowl with ½ teaspoon salt, ½ teaspoon pepper. With paper towels, dry off the pork chops on all sides; rub with the dry seasoning mixture. Heat a 10” cast iron pan to medium-high; add the oil. When the oil is hot, add the pork chops. Sear until each side is golden, spooning the oil over chops and bone. Sear all sides about 4 minutes total. Place in oven and roast until 135 degrees about 6 minutes. Plate and sprinkle with fresh thyme. Serves 4, ½ pork chop per serving.

To make Purple Cauliflower Mash

INGREDIENTS
1 head purple cauliflower, 2 to 2 1/2 pounds
½ cup cream
2 sprigs thyme, tied together with butcher’s twine.
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

INSTRUCTIONS
Break or cut the cauliflower into small, regular size florets (about 1 1/2 inch). Cut off the stems, using only the purple tops, and add them to a steamer insert. Bring 1 inch of water to a boil in the steamer pot, add the insert, cover, and steam for about 15 minutes, or until a small knife passes easily through the thickest part of cauliflower. While the cauliflower steams, in a small saucepan heat the cream and thyme to a simmer. Cook for 15 minutes then remove the thyme bundle and discard. Add about 50% of the cauliflower into a food processor. Add 1/4 cup of the warm cream, and purée until smooth. Add the rest of the cauliflower, 1 tablespoon of cream, and purée again. If the mash is still too thick (it should have the consistency of mashed potatoes) add 1 tablespoon of cream at a time and pulse until you achieve the correct consistency. Scrape down the sides of the food processor, add the salt, pepper, and puree briefly to combine. Taste for seasoning and adjust with more salt and pepper, if needed, and serve warm. Serves 4.
To make the Maple Sweet Potatoes
INGREDIENTS
3 pounds sweet potatoes, cut into ½” dice
Salt and pepper
2 tablespoons vegetable oil
4 tablespoons unsalted butter
3 tablespoons maple syrup
1 pinch cayenne pepper
2 tablespoons toasted pecan pieces

INSTRUCTIONS
Heat oven to 325 degrees. Place the pecans on a baking sheet and toast for 8-9 minutes until slightly darkened and nutty smelling. Remove from oven and set aside. Increase the oven temperature to 375 degrees.

Place cut sweet potatoes in a bowl, drizzle with the oil. Season well with salt and freshly ground black pepper, and toss to coat. Place on a baking sheet and roast, turning halfway through, until golden and tender when pierced with a knife, about 30 to 35 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the maple syrup, cayenne, and pecan pieces; simmer for 2 minutes. Add the hot potatoes into a serving bowl and pour the butter maple nut mixture over; serve warm. Makes 4 servings.

Apple Stuffed Chicken Breasts with Mustard & Cider Sauce

Apple Stuffed Chicken Breasts with Mustard & Cider Sauce

When fall is in the air, the perfect dinner menu becomes chicken breasts stuffed with delicious apples and seasoned with cider and thyme. We added a creamy mustard and cider sauce to make this seasonal dinner complete. Perfect for a cool, cozy night at home or a dinner party with friends. If you have not butterflied chicken breasts before, most store butchers will be happy to either show you or do it for you. We offer two preparation methods for this recipe – oven or sous-vide.

Boiled cider can be purchased from King Arthur Foods (kingarthurflour.com), or you can make your own by placing 3 cups of unfiltered apple cider into a saucepan. Cook over medium-high heat at a hard simmer reducing the cider to 1-1/2 cups.

INGREDIENTS
2 tablespoons butter
1 cup finely diced onion
2 cups peeled, small diced Fuji apple
2 teaspoons fresh thyme leaves, divided
1 cup small dice cubed bread, dried overnight uncovered
1 ¼ cups unsalted chicken stock, divided
2 tablespoons lemon juice
4 tablespoons boiled apple cider, divided
Zest of one lemon
Kosher Salt
Fresh ground black pepper
4 chicken breast, butterflied open, but not cut all the way through
1 tablespoon olive oil
2 tablespoons brandy or Calvados (apple brandy)
1 tablespoon Dijon mustard
1 cup cream

Butcher’s twine

INSTRUCTIONS
If using the oven method, preheat the oven to 350 degrees. If using the Sous Vide method, preheat a water bath to 140 degrees.

In a 12” sauté pan over medium heat, melt the butter. Add the onion and sauté until the edges of the onions are getting soft, about 5 minutes. Add the apple and 1 ½ teaspoons of fresh thyme, then continue to sauté for another 5 minutes until the apples are soft. Turn off the heat and add the diced bread, stirring into the apples and onions. In a small measuring cup mix ¼ cup of chicken stock, lemon juice, and 2 tablespoons boiled cider. Pour over the bread mixture and stir in. Sprinkle the lemon zest, ¼ teaspoon salt, and teaspoon fresh ground black pepper over the stuffing; gently stir to combine. Push the bread down in the liquid and set aside to cool slightly, so the liquid absorbs into the bread.

Lay a piece of plastic cling wrap over a cutting board. Place one chicken breast on the plastic and cover with another piece of plastic cling wrap. Pound the thicker areas until the breast is an even thickness. Remove the top plastic wrap and sprinkle a pinch of salt on the chicken breasts. In the center of the chicken breast, spread ¼ of the stuffing, leaving a ½ inch border. Using the plastic, roll the breast up together, discard the plastic wrap, then tie with butcher’s twine. Repeat for the other three chicken breasts.

Using the Oven method: Heat a 12” sauté pan to very hot. Season the outside of the chicken with kosher salt. Add one tablespoon of olive oil and sear the breasts in a single layer on all sides, about one minute per each side. Cover with foil and place in the oven. Bake for 45 minutes or until the internal temperature reaches 160 degrees. Carefully remove the sauté pan from the oven; place the chicken breast on a heatproof surface and cover with foil to keep warm. Place the sauté pan back over medium heat to make the sauce.

Using Sous Vide method: Place a chicken breast in a vacuum bag and seal. Or put in a zip-top bag and use the water displacement method. Repeat with the other chicken breasts. Cook in a 140 degrees water bath for 2 hours. When finished, remove from the bags and dry with paper towels. Season the outside of the chicken with kosher salt. Heat a 12” sauté pan to very hot, add one tablespoon of olive oil and sear the breasts on all sides, about one minute per each side. Remove from the sauté pan and cover with foil. Place the sauté pan back over medium heat to make the sauce.

To make the Mustard and Cider Sauce: Add 2 tablespoons of Brandy or Calvados to the sauté pan and, with a flat-sided wooden spoon, loosen and scrape up all the brown bits stuck to the bottom of the sauté pan. Right before the Brandy evaporates, add 1 cup of chicken stock. Continue to stir until all the brown bits have dissolved. Increase the heat and cook at a high simmer until the liquid reduces by half. Pour through a fine mesh strainer to remove any solid pieces. Wipe out the skillet, and add the strained liquid back into the pan. Reduce the heat to low and add 2 tablespoons of boiled cider, 1 tablespoon of Dijon mustard and whisk to dissolve. Add one cup of cream and whisk to incorporate the cream into the sauce. Heat for five minutes or until the sauce is starting to bubble.

Remove the butcher’s twine and cut the chicken breasts into slices and serve with the sauce, topped with the remaining fresh thyme.

Makes six servings

To make boiled cider -Place 3 cups of unfiltered apple cider into a saucepan. Cook over medium-high heat at a hard simmer until reduce to 1-1/2 cups.