For the week before Valentine's Day, all Pies, Cakes, Cookies and More classes created cakes to give to their special Valentines. The SpoutChefs had a choice between assembling a chocolate, strawberry, red velvet or white cake and icing it with chocolate, strawberry or white frosting. Garnishes were big ripe strawberries. This class was all about creativity and having fun making food for people we love and care about. There were no recipes, just imagination and creativity.
Tokeneke's Cupid Creations
For this week's Cooking with Chef Lisa, the SproutChefs made quiches. They rolled out their own pie dough and lined their mini pie pans. They mixed the contents of the quiche, poured it into containers to bake at home. Their ovens should be preheated to 350 degrees. Even though the recipe below precooks the crust, it works okay if it is not baked. Pour the contents of the quiche into the pie pan and pop it in the oven for 30 minutes. The SproutChefs used the simple recipe below to make a plain quiche but added their favorite veggies such mushrooms, spinach onions, broccoli, sweet peppers, ham etc... Some decided to keep it simple.
Scarborough Fair Quiche
From the Kimbell Art Museum of Fort Worth, Texas
1 9-10" baked piecrust
3 large beaten eggs
1 cup heavy cream
1/2 cup milk
1/2 teaspoon of salt
pinch of freshly ground black pepper
1/2 cup shredded cheddar cheese
1/2 cup Monterrey Jack cheese
1/2 cup Parmesan cheese
1/4 teaspoon each of dried parsley, sage, rosemary and thyme
1. Preheat oven to 350 degrees.
2. In a bowl, whisk together eggs, cream, milk and freshly ground black pepper.
3. Sprinkle half of each cheeses in the bottom of the crust.
4. Sprinkle the herbs over the cheese and add the rest of the cheese.
5. Pour the egg mixture over the cheeses.
6. Put into oven for 20 minutes.
7. Rotate quiche and continue baking for 20-25 minutes or until mixture is set and lightly browned. Test by inserting a knife. If it comes out clean, it is ready.
8. Let the quiche cool for a few minutes before serving.