Posts tagged Gruyere

some food lately

I haven’t been cooking like I used to mainly because I find myself falling back on what I know during these busy times. But I have still found a few new recipes that are worth posting about.

We are all about banana bread in my house. Mostly because I keep buying bananas and they turn brown. In the name of frugality, we make banana bread. Lots of banana bread. Enter Double Chocolate Banana Bread which is really more like cake. With very little taste of banana.

I recently hosted my book club and got to make a bunch of really yummy items (because really, book club is about enjoying each other’s company and eating good food as much as it’s about talking about that month’s book). Most of the recipes, I’ve shared here before, but one worth adding to the list is this Asparagus Tart with Gruyere. So very easy, but satisfyingly pretty AND tasty. Wins all around.

And y’all. If you are the bread-baking type, you must bake this bread. So freaking delicious. It’s like dessert that is not dessert. This Buttermilk Honey Bread is my perfect sweet white bread. I can’t stop eating it and my whole family enjoys it as well. Seriously, make it.

This pizza was another large success. It’s fairly time consuming but the end result was very worth it. And really, the ingredients speak for themselves: Camelized Onion, Spinach and Bacon Pizza. There’s no marina but an amazing white wine béchamel. Worth it if you have the time.

Anything you’re making that I should be making?

Steak with Mint Chimichurri and Creamed Truffled Swiss Chard

I do still cook new recipes. Really. We have just gotten lazy about taking pictures and my meal planning has gotten a little predictable because life has just gotten so busy. Crock pot tacos, pasta, oven roasted chicken . . . you know, we’re still eating good food, it’s just not exciting enough to share with the world! One night I decided to shed the ‘same-ol, same-ol’ that we were slipping into, try a new vegetable AND make good use of the mint overtaking my garden. The mint replaces the typically used parsley in the chimichurri sauce. I was curious how mint would play with garlic, but it brought a freshness that parsley couldn’t bring.

The creamed swiss chard was a play on creamed spinach that you typically find in steakhouses. I could only find red swiss chard which made the bechamel sauce turn pink! It was kinda funny to dig in and see that! But it was delicious! Definitely a rich, decadent side dish.

Steak with Mint Chimichurra and Creamed Truffled Swiss Chard

Steak with Mint Chimichurri

flank steak
olive oil
kosher salt
fresh ground black pepper

1/2 C packed mint
1 clove garlic pressed or finely minced
1/4 C olive oil
1/4 tsp salt
1/2 lime juiced

If you just took the steaks out of the fridge give them 45 minutes to an 1 hour to come to room temperature. Rub both both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both sides.

For the sauce, put all the ingredients in a blender or food processor and puree. If you’re doing it by hand, you can mince the mint with sharp knife then combine the ingredients in a bowl.

Grill steaks to desired doneness, 5-7 minutes on each side is a good place to start. Serve immediately with the chimichurri sauce.

Truffled Swiss Chard

for bechamel
1 Tbs butter
1 Tbs flour
2/3 C milk (use 1/3 C milk and 1/3 C cream for something creamier)
1/2 tsp salt
1/4 tsp truffle oil

for the creamed chard
2 C cooked squeezed and chopped swiss chard (about 1 bunch)
1/2 C grated Gruyere
fresh ground black pepper

Melt the butter in a small saucepan over medium low heat. Add the flour and stir together to form a paste, continue to stir and cook for a minute or two. Take the pan off the heat and with a whisk in hand, add the milk and whisk until all the chunks of roux have dissolved.

Put the pan back over medium heat and stir with a silicon spatula making sure to scrape up the bottom and sides of the pan to keep the bechamel from burning. Add the salt and continue to cook and stir until it’s about the consistency of gravy. Take it off the heat then add the truffle oil stirring to combine.

For the chard, seperate the white stems (or red!) from the leafy part and boil the stems in salted water until almost tender. Add the leaves and blanch for about 1 minute. Drain and rinse with cold water until it’s cool enough to handle. Grab a handful of chard and squeeze out enough water so the leaves aren’t watery.

Chop the chard up and add it to a bowl with the bechamel and about 1/4 cup of grated Gruyere. Mix in some fresh ground black pepper and taste for salt (adding more if need be). Divide between 4 ramekins. Top with the rest of the Gruyere and put it under a broiler until the sauce is bubbly and the cheese is melted and brown.

Zucchini, Bacon and Gruyere Quiche

This is one of the items I tried out for the baby shower and it received rave reviews! The recipe calls for a premade crust, but I decided to try my hand at making my own. I’m not sure if this is my favorite crust recipe, but this is the one I used…

* 1 1/2 cups all purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 1 large egg
* 1 teaspoon cold water
* 1 large egg white, lightly beaten

For crust:
Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.

Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.

Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Freeze for 30 minutes. Bake 20 minutes. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature

I fought with this crust quite a bit and ended up using more water than the recipe asked for to make the dough come together. I’m going to blame this on my not having a pastry blender and using my food processor instead! It ended up tasting fine.

The filling was absolutely delicious! What’s not to love about bacon and cheese (and zucchini too)? Overall, a great recipe for any meal.

Recipe for Zucchini, Bacon and Gruyere Quiche

Wild Mushroom and Gruyere Tart

Quick side note for all you living in Austin right now: the new recycling program has begun! Woo hoo! There is no longer a need to sort your recyclables, you can recycle plastics #1-7 (it used to be only #1-2), AND you can recycle cereal boxes! Finally, Austin is stepping up to the plate on their push for Zero Waste. Oh, and while we’re off subject, I ran last night and Wednesday night. It really seems like it’s getting harder and not easier. . . granted I’m pushing myself to run just a bit further each time. I have been keeping up with running 3 times a week since I started running. . . that’s a pretty impressive record for me. Usually I quit the second week in!

Anyways, back to the subject of the post. This was the fate that the homemade ricotta came to on Tuesday night. A delicious fate if I do say so myself. I have to say, I LOVE puff pastry – it makes everything so fancy with so little work. I really liked the way this recipe created the puffed edges – it was simpler and more effective than other methods I’ve tried. Once you’ve rolled out the dough and placed it on the cookie sheet, you just use a knife to draw in the border you want (cut halfway through the dough) and then just fill the tart to the border! I know I’ll be making a tart like this again, but the filling possibilities are endless. 🙂

Recipe for Wild Mushroom and Gruyere Tart