Blood Orange Hollandaise Sauce


Blood Orange Hollandaise Sauce
Makes about 3/4 cup
3 large egg yolks
1 teaspoon dry mustard
1 tablespoon fresh lemon juice
3 tablespoons fresh blood orange juice
1 cup unsalted butter, melted and kept hot
Salt and pepper
1. Put the yolks, mustard, lemon and orange juice into a blender or food processor.
2. Turn the machine on, and add the melted hot butter in a slow steady stream until the sauce is thickened. Season with salt and pepper, and serve warm over cooked vegetables such as asparagus, broccoli or cauliflower.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Baby Broccoli Quiche


Baby Broccoli Quiche
Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 1/4 pound baby broccoli, tough stems trimmed, and chopped
One unbaked 9-inch pie crust, at least 2 1/2 inches deep
6 large eggs
1 cup heavy cream
5 drops Tabasco
1 tablespoon Dijon mustard
1 red scallion, finely chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
1. Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium high heat; add the garlic and red pepper flakes.
2. Add the broccoli, and saute for 3 to 5 minutes, until the broccoli begins to soften. Cool the broccoli and arrange in the piecrust.
3. In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion. Stir in the cheeses, and pour into the piecrust.
4. Bake for 15 minutes; reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set. Remove from the oven, and allow to rest for 15 minutes before cutting into wedges and serving. Quiche can be served, warm or at room temperature.
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Denver Omelet Casserole


Denver Omelet Casserole

Serves 6 to 8

Christmas breakfast or New Year’s Brunch, this is a terrific make ahead dish for any breakfast.

 
2 tablespoons unsalted butter
1/2 cup sweet yellow onion, finely chopped
One medium green bell pepper, cored, seeded and finely chopped
¼ pound ham, finely chopped
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup heavy cream
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 dropsTabascosauce

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes.  Add the ham, and continue to sauté until the onion is translucent.  Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
  3. In a mixing bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended.  Pour over the ham mixture, stirring to blend.  Transfer the entire contents of the bowl to the prepared pan.
  4. Do-Ahead:  At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding)
  5. Bake for 35 to 45 minutes, (see note) until the strata is puffed and golden brown and set in the center.  Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
  6. Do-Ahead:  If you would like to bake this ahead of time, bake the strata until the middle registers 140 degrees (about 25 minutes); it will not be set, but the eggs will be cooked.  Remove from the oven, and allow to cool—it will continue to cook while it’s cooling.
  7. Cool, cover and refrigerate for up to 3 days, or freeze for 6 weeks.  Allow to come to room temperature before reheating, loosely tented with foil in a 350 degree oven for 15 minutes, or until the center is heated through.  (Poke the end of a sharp knife into the center and if the knife is warm, so is the strata—or it should register 170 on an instant read meat thermometer)
  8. Variation:  Cheesy Denver Quiche:  Add 1 cup of shredded cheese to the egg mixture after adding the ham, onions and peppers.  Good choices: mild cheddar, white sharp cheddar, Monterey Jack, Pepper Jack, Fontina or Provolone.

 
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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