Chag Sameach, Shavuot is in 2 days, more dairy ideas

Hi.  Hope everyone is ready for Shavuot.  If you're not, here are a couple of dairy recipes to help you out.

Corn and Asparagus Quiche (D)

A wonderful combination of flavors for a brunch or a luncheon

Makes 8 servings

1 - 9 inch deep dish pie shell, home made or frozen

1 cup corn kernels, fresh or frozen, thawed and drained

1 cup cut up asparagus, fresh or frozen, thawed and drained

1 cup milk

1/2 cup heavy cream

4 eggs

1 1/2 cups grated Cheddar and Monterey Jack cheese, divided

1/2 teaspoon salt or to taste

1/4 teaspoon freshly grated black pepper

1/4 teaspoon cayenne pepper

Preheat the oven to 350 degrees.

Dock the bottom of the pie shell with a fork, place in the oven and bake for 15 minutes.  Remove from the oven and brush the bottom with Dijon mustard.

In a large bowl, whisk the milk, cream eggs, salt, pepper and cayenne pepper until well blended.  Add the bell pepper, corn, asparagus and 1 cup of the cheese, mixing until well combined.  Pour into the prepared pie shell, place on a baking sheet and bake for 50 to 60 minutes or until puffed and a deep golden brown.

Remove from the oven and allow to cool on a metal rack for at least 15 minutes before cutting and serving

Can be served warm or at room temperature.

Can be prepared a day or two in advance.  Be sure to bring the quiche to room temperature before serving.

Noodles Romanoff (D)

A flavorful dish that is a perfect dish to serve for Shavuot 

Makes 12 servings

1 – 12 ounce package medium egg noodles

3 cups sour cream

1 1/2 cups cottage cheese

1/4 cup grated Parmigiano Reggiano

2 teaspoons Worcestershire sauce

1/4 teaspoon hot sauce, or to taste

1/3 cup flat leaf parsley, chopped

1/4 cup chopped chives

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons grape seed oil

1 teaspoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

16 ounces mushrooms

1/2 cup breadcrumbs

1/3 cup freshly grated Parmigiano Reggiano

Preheat the oven to 375 degrees.

Butter a 9” x 13” baking dish

Cook the noodles according to package directions until al dente.

Heat the oil and butter in a 12” sauté pan.  Add the onion, garlic and mushrooms and sauté until tender, about 6 to 8 minutes.

In a large bowl, mix the sour cream, cottage cheese, chives, parsley, Worcestershire sauce, hot sauce, salt and pepper together until well combined.  Add the noodles and mix well.  Fold in the mushroom mixture making sure it is evenly combined.

Pour the noodle mixture into the prepared pan.  Sprinkle the top with breadcrumbs and the 1/3 cup Parmigiano Reggiano.  Place in the oven and bake until bubbling hot and the top is a nice dark golden brown, about 35 to 45 minutes.

Let stand 15 minutes before serving.  

Can be made 1 or 2 days ahead.  Before serving warm in a preheated, 325 degree oven for 20 minutes.

B/tayavon!!!!


If anyone is interested in testing recipes for my new cookbook, please let me know.