End of Summer Quiche

by Nealey on August 31, 2010

Quiche 2

Last week we filmed a commercial at our house (one of the repercussions of dating a director) for a child adoption campaign. I volunteered for the role of craft services, which in film biz lingo means caterer/maid/mom.

My alarm clock buzzed at 6:01 AM, and the coffee maker was pre-set to make twelve cups of jo at 6:03. Must. have. coffee. Well, my trusty Cuisinart failed me in my greatest time of need, and not until I used up more fair trade beans than I would like to admit, did it finally started brewing. Eesh. With latte now in hand, I was out the door and at the grocery store by the time the sun finally started peeping. (Note to self: grocery shopping alone in the morning is quite pleasurable.)

By the time I returned from the store, multiple cameras were set up, props were getting placed, and wide-eyed children were arriving. Needless to say, there were a few hungry cameramen giving me the eye. I got busy, determined to feed everyone a filling, hearty, and delicious meal. By 9 AM, the kitchen counters were lined with homemede bacon and gruyere quiche, red pepper and corn quiche, pigs in a blanket (Sister Schubert’s!), sausage gravy, more bacon, and sweet melon salad, as well as plenty of coffee and orange juice. Oh yes, time to eat some meat!

I’ll take it from the moans coming from the den that I did a job well done. In the end, it was the quiches that were the star of the show. After researching plenty of recipes, a little tip from Thomas Keller turned out to be the secret: the blender of all things. Whipping the custard pumps thousands of little bubbles into the mix, which keeps it super moist and creamy while it bakes. Leave it to TK to perfect an already classic recipe.

I repeated the red pepper and sweet corn quiche last night in order to share it with you lovely readers. It’s the tail end of corn season here in Georgia (pout), but this would be just as delicious with frozen corn. I cut it into squares and served it as an appetizer and it was still a home run. Sweet Hunter, Walt’s younger brother, mentioned he would like his red peppers sauteed in the future. Walt thought I should add bacon. I’ll be sure to make a note of that, guys. Or not.

Quiche 1

RED BELL PEPPER AND SWEET CORN QUICHE

Source: Nealey Dozier (loosely adapted from Thomas Keller)

FOR THE CRUST

1 1/4 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening, chilled
1 1/2 tablespoons unsalted butter, chilled and cubed
3 tablespoons ice cold water, plus additional if needed
9 ” tart pan

FOR THE CUSTARD

1/2 cup heavy cream
1/2 cup milk
2 eggs
1 teaspoon kosher salt, or more to taste
Pinch of freshly grated nutmeg

FOR THE FILLING

1/2 cup sweet corn
1/2 cup red bell pepper, diced
1/4 sharp cheddar, shredded
1/4 cup parmesan, shredded

FOR THE CRUST: Heat oven to 400 degrees.

In a mixing bowl, stir together flour and salt. Cut the shortening and butter into the flour using a pastry blender until it becomes the size of peas (or smaller). Add water tablespoon by tablespoon until the dough just comes together (it should still be shaggy). Remove dough to counter and form into a disc. Cover in plastic wrap and chill for at least 30 minutes to an hour.

Flour counter and rolling pin and roll out dough to approximately 1/8″ – 1/4″ thick. Move dough into a 9″ tart pan and gently press the edges into the sides. Remove any excess dough by rolling the rolling pin over the top of the pan. Use the excess to fill holes or thin parts. Place in freezer for around 10 – 15 minutes to resolidify butter.

Using a fork, prick holes generously into the bottom of crust. Bake for 15 – 20 minutes, or until golden brown (the key is for the crust to be well-baked, as it will not cook any further once the custard is added).

FOR THE CUSTARD/FILLING: Lower oven temperature to 350 degrees.

Add cream, milk, eggs, salt, and nutmeg in a blender and mix until frothy.

Make sure corn and peppers are thoroughly drained and dry. Arrange corn, pepper, and cheeses (distributed evenly) in the bottom of the pre-baked crust. Remove and discard foam from the top of the custard and pour the remaining over the corn mixture. Bake for 30 – 45 minutes, until the top is golden brown and the custard is set. Allow to cool for at least 15 minutes, or longer, before slicing, or serve at room temperature. YIELD: Serves 8 – 10 (Note: custard/filling recipe can be doubled to fill a standard or deep dish pie crust.)

Kitchen tip: Place the pre-baked tart crust/pan onto a baking sheet before adding the vegetables and custard. This will allow you to transfer the quiche in and out of the oven with ease, and no worries about leakage or overflow.

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I’m in the news!

by Nealey on August 25, 2010

EatocracyAs an enthusiastic follower of food blogs (Google reader is my best friend), I may or may not spend too much time with my face stuck in my lap top. It’s all in the name of research, right?

With so many new sites popping up every day, it’s getting harder and harder to weed out the good from the bad. But when CNN started Eatocracy – a blog combining food news, recipes, restaurant reviews, and more — I was immediately sold. Its well-edited content is diverse and differentiated from the mass of competition.

So you can imagine my excitement when their editors asked to feature Dixie Caviar for their blogger spotlight. Heck yeah! Skip on over there to learn a little more about the girl behind the curtain, and head back here next week for some more Southern staples.

Blogger Spotlight: Dixie Caviar

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Hot Pepper Vinegar

by Nealey on August 20, 2010

Pepper Vinegar1

As a child, I cringed when my father would grab the bottle of pepper vinegar at the Cracker Barrel and douse everything on his plate with it. “Ewwww,” I would squeal in disgust. Many of my father’s eating habits — from olives to pickles to pepper vinegar — scarred me well into adolescence. While I still loathe olive and pickles, I’ve come around to the latter. Now I like to splash pepper vinegar in my green beens, my collards, and as of lately, fried okra. So very tasty.

Hot peppers are still in season down South, so get yourself to a farmers market (or in my case, the Mexican grocer on Buford Highway) and go gangbusters with all shapes, sizes, and colors. Or you can use just one type of pepper, with the heat of your liking.

To make the vinegar, place the peppers in a jar or bottle of your choice. Bring apple cider vinegar (enough to fill the jars) and a generous pinch of salt to a boil. Pour the hot vinegar over the peppers, seal, and store in a cool dry place. Allow to sit for at least a week before using in order to develop the best flavors. Sprinkle on everything.

Pepper vinegar2

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Cheesy Grits Casserole

by Nealey on August 10, 2010

Cheesy Grits Casserole

Do I even need to explain the South’s fondness for grits? Nope, I didn’t think so. I’ve always been a lover of the grainy stuff, especially when there’s loads of cheese and butter. I’ve heard of folks adding sugar, but I’m not even going to go there. Okay, I’m going to go there. Gross!

I’m addicted to Bradley’s Country Milled Grits, which always seemed to make the flight back to Los Angeles with me; now that I’m in Georgia, a steady supply lives in my freezer. These grits, my friend, aren’t your quick cookin’ Quakers. You’ve got to soak them and drain them, and then sloooowly cook them until they reach creamy perfection. Like polenta, only better. (Might I recommend them with my braised beef short ribs? You can thank me later.)

Last night I was craving something starchy to go with my out-of-this-world West Wind Farms pork chops, but didn’t feel like anything “fancy”. Mmmm, cheesy grits casserole seemed to be calling my name. There’s really no need to elaborate on how good and simple this recipe is, and it’s a nice switch from the standard potatoes-with-dinner. It also happens to use those old faithful quick cooking grits, so I can save the Bradley’s for later.

Even better, there’s plenty of leftovers for breakfast the next morning, served with some spicy Italian sausage and a big bowl of ripe summer fruit. Come to think of it, you could layer sausage at the bottom of the baking dish, and it would be an outstanding breakfast casserole. Next time. Oh and there will be a next time.

CHEESY GRITS CASSEROLE

Source: Adapted from Southern Living

4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
2 cups (8 ounces) shredded sharp cheddar cheese
1 large egg, lightly beaten
1 1/2 teaspoons garlic powder
Hot sauce, to taste (optional)
Kosher salt and pepper, to taste
1/4 cup grated parmesan cheese (not the green can)

Heat oven to 350 degrees.

Bring milk to a boil over medium. Add butter and grits and reduce heat to low. Cook, stirring constantly, until grits are thick and creamy (approximately 5 -7 minutes). Stir in cheddar cheese until melted. Mix in egg, garlic powder, hot sauce, and salt and pepper to taste.

Pour in a casserole dish and sprinkle with parmesan. Bake uncovered until golden brown, approximately 40 minutes. YIELDS: 6 servings

Cheesy Grits Casserole 2


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Sister Schubert’s Homemade Rolls

by Nealey on July 30, 2010

Photo via New York Times

Photo via New York Times

I’m headed to Lake Burton this weekend for little bit of fun and sun before I start my new jobs next week (and yes, that’s plural. I’m about to be a very busy girl.) I’ll fill you in on all the juicy details a little later, but let’s just say I’ll be working for two very fabulous ladies in the Atlanta food scene, doing very different things. It’s been slow to the starting gate since my move back South, but I have a feeling things are on the up and up for Dixie Caviar.

So until the dust settles, here’s a shout out to one of my favorite Southern specialty foods, Sister Schubert’s Homemade Rolls. My sister Tinsley actually went to boarding school with Sister’s daughter, so I’ve known about these heavenly yeast rolls since it was just a small start up. Needless to say, words cannot describe how tasty these little morsels are. They are a Dozier family holiday staple.

I’m planning on serving a package of her sausage rolls (my personal favorite) alongside my cast iron skillet coffee cake at the lake this weekend. With some sliced Elberta peaches and big pot of café au lait, it should be a breakfast to remember.

PS – I recently met Sister at the Atlanta Gift Mart, and purchased her new cookbook Cast Your Bread Upon the Waters. It features a recipe for “Everlasting Yeast Rolls” — do you think they’ll be as good as the ones you buy in the store? I’ll keep you posted.

cookbook

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