So it turns out that you can make a crust out of potatoes!
“Duh, of course you can” is probably what you are thinking but this was a great thing for me. I try to avoid the processed carbs whenever possible and that includes pie crusts. If not for the ordinary crust a quiche can be a great meal.
I discovered the potato alternative when I learned to make salmon quiche. It calls for grated cooked potatoes or hashbrowns. I’m not doing the hashbrown thing so potatoes it is.
I make three of these quiches every year on or about New Year’s Day. We eat one and a half and freeze the rest for another day.
About 4 lbs of peeled white potatoes should do it. Boil them for 10 minutes and then drain the water and let them cool off.
Next step is to grate them, but you could probably get away with simply crushing them. Add generous amounts of seasoning, some melted butter and Parmesan cheese.
Press them into the pie plates and bake them for about 40 to 45 minutes at 425°. The big thing is to make sure that you grease those pie plates. Give them a serious coat with butter. Also, don’t be bashful with the potatoes. You don’t want a thin crust.
That’s just for the crust. If you want the quiche you can get it her. Like most of the things I try, it comes from the Food Network.
The end result is awesome. Try it and see,
Sunday dinner this week was chicken tetrazzini. This is a Giada De Laurentis recipe that you can find from the link above.
The recipe calls for mushrooms. My kids HATE mushrooms and I don’t want to hear them complain. I love mushrooms and would definitely miss them if I left them out. Fortunately, this is easily avoided by cooking this dish in two batches – one with the mushrooms and one without.
Here are the ingredients:
9 Tbs. butter
2 Tbs. olive oil
2 lbs. boneless, skinless chicken ( I used 1lb breasts and 1lb thighs )
2 1/4 tsp. Kosher salt
1 lb sliced white mushrooms
1 large onion , chopped
5 cloves garlic, minced
2 tsp. dried thyme
1/2 cup white cooking wine
1/3 cup flour
4 cups whole milk, room temp
1 cup heavy cream, room temp
1 cup chicken stock
1/4 tsp ground nutmeg
1 box linguine
1 cup frozen peas
1/4 cup fresh parsley, chopped
1 cup Parmesan cheese, grated
1/4 cup Italian style bread crumbs
I like to do all the chopping, grating, slicing etc… that needs to be done before starting so once I start cooking I don’t have to stop.
Prepare the 13 X 9 baking dish by spreading 1 Tbs. of butter all over. (use two smaller dishes if going to do 1/2 with mushrooms and 1/2 without)
Preheat oven to 450°
- Melt 1 Tbs of each butter and oil in large pan. Season chicken with salt and lightly brown chicken on each side (enough so it is just cooked through). remove chicken from pan and set aside.
- Add another Tbs of each butter and oil to pan. Add mushrooms and saute over medium heat until lightly golden and most liquid evaporates. (Remove mushrooms and set aside if you are planning to only add them to 1/2.)
- Add onion, garlic and thyme. Saute until onion is translucent. Add wine and continue to cook until it evaporates. Transfer to large mixing bowl.
- Cut chicken into 1 inch pieces and add to bowl.
- Melt 3 more Tbs. of butter in the same pan. Add flour and whisk continuously for 2 minutes. Add milk, cream, chicken stock, and nutmeg. Simmer until sauce thickens slightly. Whisk often.
- Cook linguine according to directions on box. Drain and add to the bowl with the chicken and onion mixture. Add peas, parsley and sauce. Toss until all is blended together evenly.
- Dump into baking dish (or dishes). If you are going to do 1 /2 with mushrooms and 1/2 without, dump 1/2 into one dish, add the mushrooms to the bowl, toss to evenly distribute, then dump that into second dish.
- Mix the bread crumbs and cheese together and sprinkle over top.
- Bake 25 minutes. Should be golden brown on top.
No cooking this week.
This week was spent in Hershey, PA for a post-Christmas vacation. There are some fun things to do there, but my favorite part of any vacation is the food. That’s not to say that every meal is great, just that I like eating out. Here’s a few of the places that we checked out:
- Duke’s is a sports bar & grill not far from where we stayed. I went with the PA Dutch Burger with pepper jack cheese. Although the service at this place was great, the food was just OK. The burger was bland. I needed lots of ketsup to get through it.
- There is one highly recommended breakfast place in Hershey that we tried to go to. Actually we tried twice but bailed out due to the line out the front door. After searching around a bit for an alternative we stumbled upon Funck’s.
No wait – sold!
The food was ok. Good enough for us to go back a second time. The first time I went for the crunchy honey banana oatmeal. Its steel cut, but all of the toppings were just sitting on top and not mixed in. They give you a good sized portion, but it fills the bowl so you can’t even mix up the ingredients yourself. As you get below the top layer you find that most of the oatmeal is extremely dry and under cooked in spots.
The second time through I went for the pumpkin pancakes while my kids went for the chocolate. I like pancakes and these are pretty good. The chocolate was good enough for the kids to order both times AND with enough leftovers to eat the next day. Service was great, food just OK.
- The Chocolate Avenue Grill was not “just OK”. The food was fantastic. I had the cajun scallops over fettuccine. The salad that came with it was not the best. The bread was outstanding. We did not make it to most of the recommended places, but this was the best food we found in Hersey.
- This was the hot dog and mac-n-cheese available at Chocolate World. It tasted good but not the healthiest thing you could eat.
Not pictured is the double cheeseburger sub from Roxy’s Grill in Harrisburg and the Subway sandwiches we ate on the last night there (it was the only place available without an hour long wait).
No wait, sold!