Quiche

Ingredients:
1 uncooked pie dough
1 TBS unsalted butter
2 cups diced yellow onion
6 large eggs
3/4 cup heavy cream
salami
ham
1 cup shredded Parmigiano-Reggiano
Salt
Pepper

Directions: Preheat oven to 375º. Lightly flour a rolling pin and roll out dough to a 12-inch round. Place in a 9-inch pie plate, or tarte tin. Place parchment paper with weights or dry beans (or just fork it). Bake until edge is dry and light golden, about 20 minutes.



Meanwhile, in a large skillet, melt butter over medium-high. Add diced onions, season with salt and pepper, and cook until light golden, 8-10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40-45 minutes. Serve warm or at room temperature. To reheat, place in a 325º oven, cover with foil, and cook for 15 minutes or until warmed.

Swedish Meatballs

Ingredients:
1 lb beef
1 lb lamb
1/2 cup grated onion
1 cup rice panko
1/2 tsp allspice
1/2 tsp nutmeg
1 egg
salt
pepper
Korean Buckwheat Soba
parsley

SAUCE:
4 TBS butter
3 TBS - 1/4 cup flour
2-3 cups beef stock
1 cup cream
(1 TBS Worcestershire sauce)
(1 tsp dijon mustard)
salt
pepper


Directions:
Cook meatballs in TBS olive oil and TBS butter. Make sauce from drippings.

Notes:
We made this by 2 recipes, whatever we thought looked good, and since that was over a month ago, not sure which parts we used-which is why some measurements have a range. Pretty sure we used Worcestershire sauce and pretty sure we did not use the dijon mustard. We served it with asparagus sautéed in butter. It was so amazing. We used Buckwheat soba instead of rice or noodles, and it complimented the flavors soooooo amazingly.

Suprêmes de Volaille aux Champignons

We made this Julia Child recipe last night. Our thermometer was broken so it gave us the wrong reading on our chicken, and it was way overcooked. We thought smoking the chicken would taste delicious with the flavors of the sauce. Also the sauce was so amazing, we thought it should be doubled (or even tripled, who knows! It was amazing). So here is our adjusted version.

Ingredients:

Chicken tenderloins

Salt

Pepper

10 TBS butter

2 TBS minced shallots

1/2 lb sliced mushrooms

1/4 tsp salt

Fresh, minced parsley 

Lemon Juice (maybe)

For the sauce:

1 cup pinot noir

1 cup beef stock

2 cups whipping cream

Directions:

Preheat oven to 400º. Season chicken with salt and pepper and put on the smoker. Heat the butter in an oven proof pan until it is foaming. Don't brown. Stir in the shallots and sauté, without browning. Then stir in the mushrooms and sauté lightly for a minute or two, without browning. Cover and place in oven for 15 minutes. (I'm sure you could skip this, this is where the chicken was cooked, but I am keeping this step in because it made the mushrooms this amazing texture).

Remove pot/pan and add the stock and wine. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste the sauce and add salt, pepper, and lemon drops to taste. Pour the sauce over the chicken and sprinkle with parsley and serve. Serve with steamed green beans and possibly rice. (Although we were glad we didn't make rice as planned because the sauce was that amazing)

Source: Julia Child

Bit of Heaven Brownies

Ingredients:

1 pkg German Chocolate cake mix
1/2 cup butter
1 egg
1/3 cup canned milk
1 pkg Kraft caramels (35)
1/3 cup canned milk
1 cup milk chocolate chips
1 cup chopped pecans (optional)


Directions:

Mix the first 4 ingredients together and spread half of the mixture in a 9x13 pan. It will be very thick. Bake 350º 6-8 minutes. Melt caramels and add 1/3 cup canned milk. Spread caramel mixture over baked mix. Sprinkle chocolate chips over the caramels. Sprinkle 1 cup chopped pecans over the chocolate chips. Dot the rest of the cake mixture on top. Bake 350º for 15 minutes. After 5 minutes open & spread softened cake mix around to cover top. This is better made 24 hours ahead.

Source: Mom