Need help from Fine Cooking Subscribers
Charlotte L. Blackmer
Fine Cooking but haven't found it yet.
I'm looking for the Mini Cheddar Quiches recipe in the make-ahead with
puff pastry appetizer article. Can any of you with the magazine to
hand help me out here?
Thanks,
Charlotte
--
Ward Abbott
(Charlotte L. Blackmer) wrote:
Charlotte let's start here.....
Charlotte L. Blackmer
Ward Abbott <pre...@terian.com> wrote:
>On Thu, 22 Feb 2007 23:21:29 +0000 (UTC), c...@green.rahul.net
>(Charlotte L. Blackmer) wrote:
>
(I am looking for the mini cheddar quiches recipe in the Dec 2006 Fine
Cooking)
>Charlotte let's start here.....
>
>http://www.taunton.com/finecooking/index.asp
>
I had checked on the site already - it's not there.
Charlotte
--
Ward Abbott
(Charlotte L. Blackmer) wrote:
>Howdy all, I am tearing the place apart looking for my Dec 2006 issue of
>Fine Cooking but haven't found it yet.
Don't ever LOOSE the Holy Grail of cooking!! The magazine to too
valuable to any serious cook.
@@@@@ Now You're Cooking! Export Format
Bacon, Leek & Cheddar Mini Quiches
appetizers
3/4 lb bacon; diced
3 c leeks; medium dice
1 1/4 c half and half
4 oz cheddar cheese; extra sharp
2 lg eggs
2 lg egg yolks
2 tb thyme leaves; finely chopped
1 ts salt
1/2 ts pepper
1/4 ts nutmeg
cooking spray
2 pkg Pepperidge Farm Puff Pastry
flour; as needed
In medium skillet, saute bacon until browned & crispy, 6 to 8 minutes.
Transfer bacon to paper towel lined plate to drain and cool. Pour all
but 2
tbs fat from skillet. Cook leeks until soft, about 5 minutes. Let cool
slightly.
While leeks cool, combine half and half, cheddar, eggs, egg yolks
thyme,
salt, pepper and nutmeg in a medium bowl. Add the cooled leeks and the
bacon. Stir to combine.
Lightly spray four mini muffin tins or two if your tins have two dozen
cups
with cooking spray. Yield should be about 4 dozen.
Working with one sheet of puff pastry, use a floured rolling pin to
roll
the dough into a 10 x 18 inch rectangle. Stamp out 3 inch circles of
dough
with a cookie cutter and press the rounds into the mini muffin tines.
Fill
each with 1 tablespoon of filling, You can fill right to the top of
the
dough. Repeat with the remaining dough and filling until all the
filling is
used. Save left over dough for another use.
Freeze: Unbaked quiches in the muffin tines for about 2 hours. Remove
from
the tins and transfer them to an air tight container with parchment
paper
between the layers. Store in freezer for one month.
Bake: if frozen, do not thaw. Put quiches back into muffin tines.
Preheat
oven to 400F. Position racks in the top and bottom thirds of oven.
Bake
quiches, switching position of tins halfway through baking. Bake
until
puffed and golden brown.
Fresh quiche baked for 20 minutes. Frozen quiche baked for 30 to 35
minutes.
Contributor: Fine Cooking 12/06
Yield: 48 servings
** Exported from Now You're Cooking! v5.76 **
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!
Charlotte L. Blackmer
Ward Abbott <pre...@terian.com> wrote:
>On Thu, 22 Feb 2007 23:21:29 +0000 (UTC), c...@green.rahul.net
>(Charlotte L. Blackmer) wrote:
>
>>Howdy all, I am tearing the place apart looking for my Dec 2006 issue of
>>Fine Cooking but haven't found it yet.
>
>Don't ever LOOSE the Holy Grail of cooking!! The magazine to too
>valuable to any serious cook.
Oh, believe me, I am still looking for it, because the turtle bars in the same
issue rocked my world. Thanks for digging yours up!
--
TammyM
(Charlotte L. Blackmer) wrote:
>In article <lentt2drp90spasb4...@4ax.com>,
>Ward Abbott <pre...@terian.com> wrote:
>>On Thu, 22 Feb 2007 23:21:29 +0000 (UTC), c...@green.rahul.net
>>(Charlotte L. Blackmer) wrote:
>>
>>>Howdy all, I am tearing the place apart looking for my Dec 2006 issue of
>>>Fine Cooking but haven't found it yet.
>>
>>Don't ever LOOSE the Holy Grail of cooking!! The magazine to too
>>valuable to any serious cook.
>
>Oh, believe me, I am still looking for it, because the turtle bars in the same
>issue rocked my world. Thanks for digging yours up!
<snip>
When you find the issue would you post that recipe? Sounds tasty.
Between the two of you, you're influencing me to get a scrip to that
mag.
TammyM