ALTkitchen

Baking, recipes, new music, records, food porn.

The Cast of Cheers

Do you like the band Foals? I do. And this song reminds me so much of Foals! To be fair to this band - the rest of their record is also very good. But this is by far the stand out track for me. Total knee jerker… you know what I mean, right?

Spinach & Mushroom Quiche

It’s been forever since I made any sort of casserole/quiche/strata and with it being almost Easter, I thought the timing was appropriate for some baked eggy creations. There are a million and one quiche recipes out there. As far as I’m concerned they should all be approached with a ready to improvise attitude. You know what you like - you know what you don’t - if a recipe calls for a cup of spinach but you hate spinach, swap in arugula. 1/2 cup swiss cheese can be swapped for 1/2 cup cheddar. Don’t eat meat - skip it and add in a little extra veggies or find a substitution amongst the Field Roast line, they make AMAZING vegetarian sausages and roasts.

1 prepared 9-inch single pie crust
3 jumbo eggs
3/4 cup milk 
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
3 gloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 can of spinach (10 oz - drained well)
1 (8 ounce) package sliced baby bella mushrooms
1/2 yellow onion, sliced
1 cup shredded Swiss cheese, divided
DIRECTIONS:

1.Preheat oven to 400 degrees F (200 degrees C).

2.Fit pie crust into a 9-inch pie dish. (or 8-inch, deep dish)

3.Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.

4.Heat olive oil on medium heat in a skillet. Sautee onions, mushrooms, and spinach for about 10 minutes or until mushrooms shrink a little.

5. Put a thin layer of cheese on the bottom of the pie crust. Spread spinach-mushroom mixture on top of that, then add some more (not all!) cheese.

6. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.

6.Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Vanilla Bean Creme Brulee

In preparation of making creme brulee this weekend, just did some research and finally settled on a recipe. image

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Recipe from Food Network.
Pictures from Mogwai Soup blog. 
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Protomartyr - Come & See

So in love with this song right now! Protomartyr are a Detroit based post-punk outfit. They just released a record on Hardly Art and if you’re in NYC - you should totally try to catch them at DBA tomorrow night!

“And I’ll try to live defeated, come and see, the good in everything” 

Lucero - Take Me Away

I can’t get over how perfect this Lucero song is, from the movie Mud ( Matthew McConaughey, Jeff Nichols), - “Take You Away.” Unfortunately it clocks in at under a minute and a half. But still, worth the tease.

And I’d recommend the movie as well!

I think a person needs to learn from childhood to find himself alone. It means to not be bored when you’re by yourself, because a person who finds himself bored when alone –as it seems to me– is in danger.

—Andrei Tarkovsky - A Poet in the Cinema (via thatkindofwoman)

(Source: armix, via thatkindofwoman)

Dark Chocolate Chip Cookies with Sea Salt

I guess since I haven’t posted in a little bit, I sort of owe you. 

Fine. Fine. 

The best, adult*, chocolate chip cookie recipe out there. All. Yours. 

10 tbsp (5 oz / 140 g) butter
1 tbsp pure vanilla extract
1 3/4 cup (230 g)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup (100 g) granulated sugar
1/2 cup + 3 tbsp (140 g) light brown sugar, packed
1/2 tsp seasalt / fleur de sel (plus more for sprinkling) (i use Maldon flakes)
1 large egg
7 oz (200 g) bittersweet chocolate, roughly chopped (NO Nestle! Ghirardelli or Lindt or better!)

In a small saucepan, melt the butter. Continue to heat it on medium-low on the stove until it foams up and smells nutty then stir in the vanilla extract. Leave to cool for 10 minutes.

Meanwhile, either in a stand mixer or a large bowl combine the next 6 ingredients (flour through to salt). Pour in the butter and mix until it looks like moist clumpy sand with no floury patches. Add the egg and mix in for a few seconds, then the chopped chocolate and mix until well distributed.

Create cookie balls roughly the size of ping pong balls, smoosh slightly and place on a lined cookie sheet. Leave room for them to spread a bit (I fit 9 cookies on a standard sheet.) Cover with cling film and refrigerate for anywhere between 1 - 72 hours.

When ready to bake preheat your oven to 400 degrees F (200 degrees C) and make sure you have your salt handy. Bake for 8-11 minutes, until browned, with set edges, and a puffy, soft center.As soon as you take the tray out of the oven, sprinkle salt on the top of each cookie. Feel free to move to a wire rack, but I don’t have any so just cooling on the tray works fine. You can store them in an airtight container for up to a week - and they’ll be just as delicious on day 6 as they were on day 1. 

* because they’re not overly sweet and the touch of salt isn’t what kiddies usually look for as they;re shoving cookies in their kiddie mouths. 

Recipe and photo from here

The Underhill Family Orchestra - The Ballad of Aldo and Kat

So whilst looking up potential shows/concerts/venues to hit up during my upcoming trip down to NOLA - I came across this lovely gem. If you’re a fan of The Head and the Heart, Mumford & Suns, Of Monsters and Men - you WILL instantly fall in love: