Monday, April 25, 2011

Recipes for April 19 with Jon Rubin

Crab & Asparagus Quiche (or just asparagus)
Blanch asparagus tips- the tip is the part that breaks off easily, then put in an ice bath to retain color
Make dough:
1 stick of frozen butter grated into 1-1/2  cups white flour, mixed with pastry blender or two butter knives, until it resembles peas. Add ice water w/ a dash of vinegar and stir lightly with fork until it sticks together. Roll dough on floured surface, and don't touch it too much- keep it cool baby- then lay it in a pie pan
Make custard:
2-3 eggs/1 cup cream or milk or half n half/1 cup grated cheddar/S& P
Add asparagus or 1/2 cup crabmeat or both
Pour into pan lined with uncooked crust
Bake at 375 for about 30-40 minutes, or until clean when poked with a chopstick

Make it Gluten Free by eliminating crust, and pouring custard into cupcake pan with paper liners. These bake fast and are tender little yumyum bites

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