A Break from Desserts

Man cannot live on dessert alone, much as he might like to, and since it's been Sugar Fest here for several posts, I was feeling like writing about something savoury. Or at least something without sugar as one of the ingredients. My brother Isaiah had been requesting quiche recently, so quiche it is! And since I have so many pies to make this week for a Christmas dinner that I promised to donate to, I wasn't in the mood to roll out more pastry. So, here you have it:

QUICK AND EASY CRUSTLESS BROCCOLI QUICHE

Butter for greasing the pie plate (9 inch deep dish)
6 large eggs
2/3 cup half and half cream
1 cup milk (preferably whole)
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces grated Cheddar cheese, the more aged the better
2 cups steamed broccoli (or 2 cups of any other vegetable desired)
1/4 teaspoon nutmeg

Preheat the oven to 425 degrees Fahrenheit.

Grease your pie plate with butter and set aside.

Beat the eggs, cream, and milk together until blended. (You can use your blender for this.) Stir in the salt and pepper. Sprinkle the cheese evenly over the bottom of your baking dish. Spread your 2 cups of broccoli (or whatever you're using) over the cheese and then gently pour the egg mixture over that. Sprinkle the nutmeg evenly over the top.

Bake in the oven about 30 minutes. When done, a cake tester will come out clean. (It will be nice and brown on top. See picture below) Let sit for 15 minutes before cutting into wedges and serving.

And for an accompanying flick:John Cusack is an actor I would watch in almost any film and Grosse Pointe Blank is a winner, not only because of Cusack, but also because of his sister Joan, who is always great, Dan Aykroyd who is so clearly enjoying his role as Grocer, Minnie Driver who is just snarky enough to still be likeable and the story itself, which is a fun and very funny look at the life of a hitman who has a psychoanalyst and orders egg-whites-only omelettes. The screenplay is also snappy and intelligent, which is more than I can say of most hitman flicks. Sure, it's violent, but that could be expected from reading the back of the DVD case. If violence bothers your stomach, almost all of the other films on this blog (so far) are family friendly. This quiche could go (though not nearly as well) with one of them.

Gingery Goodness

A slightly out of focus picture of ginger crackles cooling on my ancient cookie tin:

A slightly small picture of a nearly perfect comedy:

An Everlasting Piece
2000; Barry McEvoy, Brian F. O’Byrne
Directed by Barry Levinson

Being a Catholic, I'll start with confession:

When I first saw An Everlasting Piece at the age of 15 or 16, I had a crush on Barry McEvoy, who plays Colm, a Catholic barber. (He also wrote the screenplay.) His hair so dark, his temperament so intense; that was all it took. I had the same feelings for Robert Arkin who played Jimmy Rabbitte in The Commitments. Not my most embarrassing crushes, but embarrassing enough. Moving on...

An Everlasting Piece is comic brilliance, a story set in 1980’s Belfast about two barbers, one an assertive Catholic, the other a hesitant Protestant, (McEvoy and Brian F. O'Byrne) who decide to get into the hairpiece business, figuring that they can capture both the Catholic and Protestant markets, calling themselves The Piece People. Though they start out as “the only hairpiece company in all of Northern Ireland,” they don’t remain the only one. The ensuing competition, fraught with religious tension and a growing friendship between the two men, is material for many classic scenes. You may want to buy An Everlasting Piece, because you’ll likely watch it over and over again.

In honour of the Irish wit, snappy dialogue and intense personalities, I present gingersnaps to consume with this film. I know that they aren’t Irish but there is something about gingersnaps, the spiciness, the sugar granules on top and most of all, the satisfying crunch as you bite down. These cookies, redolent with spicy, warm aromas and just hot enough on the palate, always make me think of Colm dancing a jig on top of the flight of stairs after being chased by Mr. Black and his cronies.

SPICY UNAPOLOGETIC GINGER CRACKLES (Makes 3 1/2 dozen)

1/2 cup vegetable shortening (such as Crisco)

1/4 cup unsalted butter, softened

1 cup sugar

1 large egg

1/4 cup molasses (not blackstrap. Use "fancy" or "cooking" molasses)

1 cup white flour

1 cup whole wheat pastry flour

1 teaspoon ground cinnamon

2 teaspoons baking soda

2 teaspoons ground ginger

Pinch of white pepper

1 teaspoon ground cloves

Pinch of salt

Sugar to roll the cookies in

Preheat your oven to 350 degrees Fahrenheit.

Cream together the shortening, butter and sugar. Beat in the egg and molasses. Combine both flours, baking soda, cinnamon, ginger, pepper, cloves and salt in another bowl and then mix the dry ingredients into the wet until thoroughly combined. I usually do this in the food processor, where, as my brother Isaiah pointed out, the batter takes on the appearance of dog food. Rover never had it so good...

Roll your batter into 1 inch balls and then roll each ball in a little bit of sugar to coat it.

Place your balls about 2 inches apart on an ungreased cookie sheet. Bake 8 - 10 minutes until the cookies are set and brown underneath. Allow to cool before greedily munching away. They are great with a glass of milk and even better with coffee.

Fa ra ra ra raaaaa ra ra ra raaaaa!

A Christmas Story
1983; Melinda Dillon, Darren McGavin, Peter Billingsley
Directed by Bob Clark

A Christmas Story is a cult film among some. For years, I didn’t know its real name, thinking of it simply as “You’ll Shoot Your Eye Out!” Based on the memoirs of Jean Shepherd, A Christmas Story captures the trials and fantasies of childhood in a realistic and unsentimental way. Our hero Ralphie (a fantastic Peter Billingsley) grows up in the 1940’s, though it just as easily could be today. Some things never change, like when Ralphie feels mistreated and fantasizes about going blind. Then they’d be sorry! (With me, it was always getting hit by a car….) If a BB gun had appeared under our tree on Christmas morning, with my name on it, I probably would have thought my parents had mixed up the tags. No matter. A Christmas Story will have you nodding your head and laughing out loud in recognition, almost no matter what your childhood was like.

The ingredient list for this recipe may make you think of fruitcake but press on anyway. For the record, I hate fruitcake and I absolutely love this brandy tart. It’s Christmassy without being only appropriate at Yuletide. You can enjoy it at any time of year. This tart is “adult” tasting and would have elicited groans from me as a child, as I suspect it would from most children. Now, however, you can enjoy it with your more mature palate. That’s what watching A Christmas Story is all about, remembering childhood with your now-adult perspective on the horrors and triumphs of the fourth grade. It’s not really a children’s movie though it may seem that way at first glance. This brandy tart is perfect accompaniment and I really hope you serve it warm with a dollop of whipped cream.

I got this recipe from a friend of my mother's who is a certified Cordon Bleu chef. She despises cooking and forever blames cooking school for ruining it for her. Her idea of dinner is a pot of baked beans and another pot of rice. If we're really going to get fancy, maybe a cut up cantaloupe for dessert. Jean, however, will put her education to good use now and then and come up with a truly fantastic recipe. I am fortunate to have sampled some of these, the Brandy Tart being my favourite. Thanks Jean.

JEAN'S BRANDY TART

TART:

4 ounces dates
4 ounces raisins
1/4 cup maraschino cherries
1/2 cup boiling water
1/2 cup sugar
1 cup flour
1/2 teaspoon baking soda

1/2 teaspoon baking powder
1/4 cup chopped walnuts

1 egg, lightly beaten

SAUCE:

1/2 tablespoon unsalted butter
3/4 cup sugar
1/2 cup water

1/3 cup brandy

Preheat the oven to 350 degrees Fahrenheit.

For the tart, finely chop the dates, raisins and cherries. Pour the boiling water over the fruits and set aside. (The water won't cover the fruits completely; don't worry about it.) In another bowl, combine the sugar, flour, baking soda, baking powder and walnuts. Pour in the egg and the date mixture at the same time and stir until just combined. Scrape the batter into a tart pan or deep dish pie plate. Bake for 20 minutes, or until a tester inserted in the middle comes out clean. Let cool completely.

For the sauce, combine the butter, sugar and water in a saucepan and bring to a boil. Turn the heat down to medium-low and simmer the sauce for 4 minutes, stirring every minute or so. Remove from the heat, allow to cool for 2 minutes and then stir in the brandy. (This will be a very wet sauce, not a thickened one).

Once the tart is completely cool, poke holes all over it with a knife. Pour the warm sauce over the tart, slowly, allowing it time to soak into the tart. Cut in wedges and serve with whipped cream or vanilla ice cream, if desired.

Comfort Film, Comfort Food

Ferris Bueller’s Day Off
1986; Matthew Broderick
Directed by John Hughes

This movie was made when I was four years old and I watched it for the first time at the age of 23, but I think the concept is timeless. Ferris Bueller (Matthew Broderick) may be seventeen, but he has the outlook of an innocent and joyful twelve year old who reads comics and lives in a world of bumbling villains (his Dean of students, Mr. Rooney, played by Jeffery Jones) and afternoons of freedom consisting of driving down the highway in a red Ferrari, hair blowing in the wind.

Whether I am having a twelve year old moment myself or simply grinning in remembrance, there is something quirky and loveable about Ferris Bueller’s Day Off, something that makes me realize that childhood really wasn’t that rigorous after all.

In honour of your Kraft Dinner days, I offer Mac and Cheese, homemade and with some grownup elements. This is a far cry from the bright orange packaged stuff, but familiar and creamy enough to transport you back to your own days of dreams and schemes.

CREAMY MACARONI AND CHEESE

500 grams elbow macaroni

1 cup butter

1 cup all purpose flour

1/2 teaspoon nutmeg

5 cups whole milk

2 cups grated Cheddar cheese, the older and sharper, the better

1 1/2 cups grated Parmeggiano Reggiano cheese

Preheat oven to 425 degrees Fahrenheit.

Put on a pot of water to boil for the macaroni. Boil the pasta for 2 minutes less than the package directions call for. While the pasta is boiling, melt the butter in another pot over medium-low heat. When melted, stir in the flour and keep stirring for about five minutes, long enough to toast the flour and get rid of that raw wheat, pasty taste. After five minutes, remove from heat and stir in the nutmeg and SLOWLY whisk in the milk. Too fast will result in lumps. When the milk is whisked in, return to the hot plate and whisk constantly for 10-15 minutes, until the floury taste is gone and the sauce begins to thicken slightly. Remove from heat and stir in the cheese, reserving 1/2 cup Cheddar, until it is melted.

When the pasta is cooked, drain it and dump into a large pan or casserole dish. Toss with the cheesy sauce until well combined. Sprinkle the remaining 1/2 cup Cheddar over the mac and cheese. Bake for 20 minutes or so, until the mac and cheese is bubbling and the cheese on top has melted and is beginning to brown a bit in places. Let stand out of the oven for about 10 minutes before serving, comfortingly, with a salad, or just as is.

The Conchords and Mini Pavs

Flight of the Conchords: Complete First Season
2007; Bret McKenzie, Jemaine Clement
Directed by James Bobin (6 episodes), Troy Miller (2 episodes), Taika Waititi (2 episodes), Paul Simms, Michael Patrick Jann (1 episode each)

The Flight of the Conchords are a 2 man novelty band, a folk parody duo from New Zealand, consisting of Bret (not Brit) McKenzie and Jemaine (not Jermaine) Clement. I heard of them from my brother about a year and a half ago, when he emailed me a Youtube clip of the Conchords live. I had to watch the video three times before I knew what I thought.

McKenzie and Clement's humour is subtler than I'm used to and certainly quirkier. It's also more innocent, sweet and naive. Like that first song I heard them sing, their first season took some getting used to for me. By the third episode, however ("Mugged"), I was hooked. The series follows the guys trying to make it big in America. With their earnest band manager, Murray Hewitt (the awesome Rhys Darby), their best friend, Dave (Arj Barker), who can't remember where they're from half the time and their one fan, the obsessed stalker, Mel (Kristen Schaal), Bret and Jemaine navigate their way through body image issues, suffering discrimination, attempting to pay the rent on their little apartment, and taking advice from David Bowie. Throughout each episode, the guys sing their hilariously original and clever songs. The soundtrack is definitely the best part of the series.

Girlfriends come and go throughout the 12 episodes, but the real relationship story here is between Bret and Jemaine. Their friendship and musical partnership is severely tested at times, but proves true.

Ultimately the Conchords make me grin. I love them and can't wait for Season 2.

MINI PAVLOVAS

Why? Because pavs are originally from New Zealand and I couldn't resist the opportunity to make them, having wanted to for a long time. And because I'm one of the typical people Bret and Jemaine meet who know nothing about New Zealand. "Like Lord of the Rings....Frodo...The Ring! Pavlovas! Well, don't let me bore you with my knowledge of New Zealand." And finally, because pavs are fun to eat. Airy, chewy and subtle.

3 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

1/4 teaspoon vanilla extract, almond extract, or rosewater

1/2 cup whipping cream

1 large pomegranate

Beat the egg whites with the cream of tartar until foamy (about 2 minutes), then begin adding the sugar, 1 tablespoon at a time, until you have stiff peaks. This will take 8-15 minutes. (I intended to time it, but my beaters died partway through, destroying my clock-watching abilities.) Test if the meringue is stiff by pulling the beaters out (after turning them off!) and seeing if the whites stand up where you pulled the mixer out.

When the whites are stiff and shiny, gently fold in your vanilla or rosewater. (You won't need more than the amount specified, as the long, slow baking really brings out the flavour. Next time I use rosewater, I may actually do a bit less, like 1/8 teaspoon).

Line a baking sheet with parchment paper and dollop the whites onto the pan (makes 12 pavlovas, 2-3 bites each). If you want a "nest," make an indentation with the back of your spoon.

Bake at 250 degrees Fahrenheit for 1 hour. Turn the oven off, but leave the meringues in the oven to cool for 20 minutes or so. Transfer to a wire rack to cool completely, peeling them off the parchment paper first.

TO ASSEMBLE THE PAVLOVAS:

Whip the cream until it stands in soft, floppy peaks. You could sweeten the cream with a half tablespoon of sugar, but I didn't, as I found the pavlovas sweet enough. Set aside.

Cut the pomegranate in half and hold 1 half upside down over a plate. Whap the skin of the fruit with a spoon to make the seeds come raining out (the funnest part). To assemble each mini pav, dollop the cream evenly in the nests and sprinkle the pomegranate seeds evenly over each pav.

Enjoy with some quirky comedy.