Monday, February 22, 2010

Ribbon Jello

Or otherwise entitled "Takes all day to make Jell-O". Totally worth the effort. It's so pretty and so delicious. I've actually been looking for this recipe for a while, and was very excited to find it in a Mormon cookbook (of course).

6 or 7 packages of 3 oz. jell-o
1 pint of sour cream
Whipped topping for the top

Add 1 cup boiling water to 1 package of Jell-O in a small bowl; stir to dissolve. Pour half of Jello into a 9x13 clear pan and place on a level self in the refrigerator to chill. Set the small bowl with the other half of the dissolved Jell-O into a larger bowl of ice. (I just added one ice cube to it while the first half set). When the layer has set in the pan, the icy jell-o will be syrupy (it doesn't take long since quantities are small). Add a heaping tablespoon of sour cream to the Jell-O on ice, (I forgot the ice sometimes and it still worked), and mix until smooth. Pour this over the clear set jell-o. Return to refrigerator; when set, repeat using contrasting color of Jell-O. The book says that green is a good color to start with.
When you're all done with that, cover with a layer of whipped topping.
Cut in squares and serve. Keep it chilled.

Note: Each layer should be set only enough to hold the next layer. If set too hard, the layers will not bond well and may slip when served.

Another Note: I went to church between layers and they bonded fine. I'm just writing what's in the book.

Monday, February 15, 2010

Fantastic Salmon

Pesto (the kind from Costco is what I used and it was so good)
Chive and Onion Cream Cheese
Red Onion
A few fresh Mushrooms
Cajun Spice

Lay the fish on aluminum foil on a cookie sheet. Use enough foil to wrap the fish before putting in the oven.
Cut 2 long slits in the salmon (the length of the fish), cutting about half way into the fish.
Stuff the cuts with the cream cheese.
Smother the whole fish with pesto. Be generous.
Lay slices of onion on top and throw some mushrooms on it.
Sprinkle with Cajun spice

Wrap the whole thing in foil and bake for 1 1/2 hours at 350.

It's great served with seasoned rice or a risotto.

Friday, February 5, 2010

Mom's Birthday Quiche Lorraine

My cousin, Koryn, made an amazing pork dish for Christmas and when I asked her where she got the recipe she bore testimony of America's Test Kitchen and the books that have come of that PBS show. The next time I was in a book store, a magazine size version of ATK caught my eye. Then, through some ridiculous twists and turns, I ended up needing a recipe for quiche for Mom's birthday party last week. What says happy birthday better than quiche?! Seriously, though, quiche is romantic because it's French and it has stinky cheese in it. Make it for someone you love for Valentine's Day!

1 c. unbleached all-purpose flour
1/2 c. Parmesan cheese, grated
1/4 tsp. salt
6 T. unsalted butter, softened
2 oz. cream cheese, softened

Custard and Topping:
5 slices bacon, chopped fine
3/4 c. half-and-half
3/4 c. sour cream
2 large eggs plus 1 large yolk
1/4 tsp. salt
1/4 tsp. pepper
Pinch nutmeg
1/2 c. Gruyere, finely shredded

Preheat oven to 375 degrees.

For the crust, whisk flour, Parmesan and salt together in a bowl. In a large, separate bowl beat the butter and cream cheese with an electric mixer on medium-high speed until smooth and creamy (about 1 minute). Reduce speed to low and add the flour mixture. Mix the dough until the dough forms large clumps. Flatten the dough into a 6-inch disk and transfer it to a 9-inch pie plate.

Press the dough evenly onto the bottom and up the sides of the pie plate. Refrigerate the dough for 20 minutes, then transfer it to the freezer until it's firm (about 10 minutes). (Once the dough is pressed into the pie pan, it can be covered with plastic wrap and refrigerated for up to 2 days.)

Spray two 12-inch square pieces of foil lightly with cooking spray and place them greased-side down on the chilled pie shell. Fill with pie weights and fold the excess foil over the edges of the dough. Bake until the surface of the dough no longer looks wet, 15 to 20 minutes. Carefully remove the foil and weights and continue to bake for about 5 more minutes - until the crust is brown. Transfer to a wire rack and cool for about 15 minutes.

For the custard and topping, cook bacon until crisp and transfer to a paper towel lined plate. (We did this step the day before and it saved us a lot of grief on the day of the party.) Whisk the half-and-half, sour cream, eggs, yolk, salt, pepper, nutmeg, Gruyere, and three-quarters of the bacon together in a large bowl.

Pour the custard mixture into the warm pie shell and bake until the crust is golden and the custard is set around the edges, about 25 minutes. Sprinkle remaining bacon over the surface of the quich and continue baking until the center of the quiche is barely set, 5 to 10 minutes. Cool on a wire rack.

The quiche can be refrigerated in an airtight container or covered in plastic wrap for up to 3 days. We served this cold at Mom's party and everyone seemed to enjoy it. David thought it was too salty, but that would be an easy thing to control. :)