OK, this post is basically about a French tart by the name of Lorraine. Well, not quite. But it is a recipe for a savory tart from the Lorraine region of France. And yes, I already have several quiche recipes on this site. But each is just a little bit different. And because this is the easiest quiche (savory tart) I have ever made, I decided you might like this recipe too.

Now, the picture you see above is what I made. But after tasting the quiche, I decided next time I would not include the spinach which is the green leafy stuff you see in the picture. As it turned out, the spinach overwhelmed the other flavors. And even though I love spinach and use in some of my other quiche recipes, it didn’t work for me this time. And I feel it wouldn’t work for you either.

But if you feel like adding it, be my guest. I feel like all my recipes that don’t include a precise balance of ingredients, particularly leavening agents like baking powder or yeast to achieve the desired rise and texture in baked goods, are fair game. Make them your own. Use ingredients you and your family like. Be creative!

Speaking of new and creative ways to make crust, you just must try this pat-a-pan crust. I wouldn’t advise you to use this recipe for an apple pie, for example. Not enough structure. But for a quiche it is perfect. And crazy easy to make.    

Well, that’s it for today. Mr. C. has an early rehearsal tonight so dinner must be on the table at 5:00 pm. So, I better get going. Because today’s adventure in the kitchen will find me experimenting with ingredients to turn leftover pot roast into a glorious filling for burritos. And since burritos are usually made with flour tortillas, I must make the tortillas too. (They are just so much better than the ones you get in a grocery store.) And then, there’s the guacamole, which unfortunately isn’t going to make itself! So, as you see, I have my work cut out for me.

So, until I return with yet another fun recipe for you, peace and love to all.

PAT-A-PAN CRUST

1½ c. unbleached all-purpose flour, fluffed

3 T. whole-wheat flour

½ tsp. fine sea salt

½ c. vegetable oil

3 T. whole milk

Place the all-purpose flour, whole wheat flour, and salt in the pie pan and mix with a table fork until blended.

Combine the veggie oil and milk with the same fork until creamy.

Pour over the flour mixture.

Mix with that same fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Set aside.

QUICHE FILLING

8-inch pie crust, unbaked and set in pie plate (see my recipe above or use your favorite bottom crust only recipe)

8 slices thick, meaty bacon, chopped and cooked until crisp

2 c. grated Gruyère cheese

¼ c. finely chopped green onion or 1 large shallot, finely minced

¾ tsp. dry mustard

1⅓ c. milk (whole milk is best)

4 eggs

ground nutmeg

Scatter cooked bacon over pie crust. Layer cheese on top of bacon. Add chopped green onions or shallot.

Whisk the dry mustard, milk, and eggs together. Hint: Place dry mustard in bowl and add just a tiny splash of the milk. Whisk until there are no mustard powder lumps. Then add the remaining milk and eggs and whisk all together. (If you add all the ingredients together at once, you often end up with mustard lumps that, trust me, are very hard to incorporate with the other ingredients.)

Pour liquid mixture into the pie pan. Sprinkle lightly with ground nutmeg.

Bake in a pre-heated 400-degree oven until set, about 45 minutes. Remove from oven and let rest for about 5 minutes before serving

Hint: to keep your pie crust edge from getting too brown, cover with aluminum foil.  

OK, I know I’m a food snob, but until a few years ago I couldn’t prepare a decent pork chop to save my life. Not that I didn’t try, because I did try. But I almost always produced a piece of meat that could have been used as shoe leather. Pork tenderloin, no problem. But pork chops, Yee Gods, what was I doing wrong? Well, I will gladly admit what I was doing wrong. I was cooking the chops until all semblance of tender and juicy was about 20 degrees ago. In other words, I was cooking my poor pork chops like my parents used to cook veggies when I was a kid. To death! But thankfully, I have now learned to not over fry or bake pork chops.

Now, part of the problem was that when I was young trichinosis was still a major concern when cooking pork. So, I learned – cook pork until it is beyond redemption (i.e. till no possible harm could come from eating a pig product). But those days are far behind us. And thankfully, it is now well known that if pork is cooked to about 145-degrees, there is nothing to worry about. So, below you will find a really good recipe for pork chop success.

I found this recipe, with a few minor changes from me, on the realsimplegood.com site. And as the name of the site implies, this recipe is truly really simple to prepare, and really, really tasty. And juicy. No shoe leather anywhere near these chops.

So, if you too love pork chops, then I recommend you give this recipe a try. And if you are lucky enough to have a meat department in your local grocery store that offers Berkshire Pork, I highly recommend you spend the extra nickel and go whole hog on this. Because Berkshire pork is really a cut above.

Well, it’s the day before Thanksgiving and my defrosted turkey is sitting in the fridge with a salty herb mix covering every inch of its inside and outside. I roasted some additional turkey parts today, and they are residing in the fridge waiting to become turkey stock tomorrow morning. I have homemade bread cubes toasted and eager to become stuffing. My new recipe for Savory Dried Corn Casserole is safely tucked in the refrigerator anticipating its possible insertion into the Carr family list of “must have” Thanksgiving dishes. And my new recipe for Creamy Grape Salad is also ready to be introduced and given either a thumbs up or down. And since I am married to the nicest man I know, a Papa Murphey’s pizza is baking in our oven.

This often happens at our house. I’m so busy during the day before a big event, that I forget about (or don’t have the strength left) to cook dinner. Mr. C. has absolutely no problem with either taking me out or bringing something home for us. So, with no further ado, please excuse me while I go enjoy someone else’s hard work on my behalf.

And to all, Happy Thanksgiving. And do try this recipe. It makes for two wonderful pork chops. Or four, if you double the recipe. Etc. etc.

And as always, peace and love to all.

½ tsp. chili powder

½ tsp. brown sugar

½ tsp. smoked paprika

½ tsp. dried thyme

½ tsp. dry mustard

½ tsp. sea salt

freshly ground black pepper

¼ tsp. granulated garlic

¼ tsp. granulated onion

2 (1½ to 2-inch-thick) bone-in pork chops (Berkshire pork preferred)

2 T. extra virgin olive oil

Make the seasoning mix by whisking the chili powder, brown sugar, smoked paprika, thyme, dry mustard, sea salt, black pepper, granulated garlic, and granulated onion together in a small bowl. 

Place the pork chops on a low sided baking pan and drizzle the oil over each pork chop. Rub the oil over both sides of the pork chops. Season the pork chops on both sides with the seasoning mix.

Bake the chops in a pre-heated 350-degree oven for about 20-25 minutes, or until the internal temperature reaches 140-degrees. (The temperature will rise to 145-degrees as it rests.)

Remove from the oven and allow the chops to rest for at least 5 minutes before serving.

unbaked pot pies

baked pot pie

I am forever trying to figure out what to do with leftovers like pork tenderloin. Because we simply can’t eat as much as we did when we were younger. And most of our friends are in the same place. And even 1 pork tenderloin is more than we can eat in one seating. (Actually, there were 4 of us at table and we still had leftovers.)

Gone are the days of hiking or skiing for several hours and then eating everything in sight. Now, it’s eat a reasonable amount, and we’re done! Stick the leftovers in the fridge. And for me, try to figure out how to re-purpose the “whatever” in a new and exciting manner. And as in this case, what to do with a small amount of leftover grilled pork tenderloin.

Soup is easy. Meatloaf is easy. Fish is easy. But the likes of pork tenderloin, unless you want to eat it as previously served, becomes a bit of a challenge. And as you well know, it’s still fun for me to experiment with food. (I must have been a mad scientist in a former life!) So, after due consideration, I thought a simple pot pie might be a good solution. And boy was I right because the pot pie was super delicious.

Along with the small amount of pork tenderloin, I had 10 button mushrooms that were about to dry up enough to reveal their lamella (gills). (Not what you want in a “fresh” mushroom.) So, I knew the mushrooms had to be part of the mix. And then, why not start with a mirepoix (aromatic flavor base made by lightly cooking onions, celery, and carrots together. The chopped veggies are then cooked slowly in butter or oil to bring out their lovely flavors without browning or caramelizing them.) Some herbs to boost the flavor of the gravy, and petite peas and corn for additional flavor and nutrition.

And then, of course, a beautiful top crust for the whole mess. And while I still had my mad scientist hat on, why not try a new recipe for pie crust at the same time? One that could easily be prepared in my food processor. So, that’s just what I did!

So, last evening it was pot pies a pair and half an artichoke each. Not a usual combination, but it worked for us.

So, if you too ever find yourself with just a small amount of left over pork tenderloin (or steak, chicken, or lamb), I suggest you give this recipe a try. Quite easy to make and you can use whatever veggies you happen to have on hand.

Well, that’s it for today. The sun is shining, and we are invited for dinner at our dear friends Jim and Margo’s home this evening. For ribs! And what could be better than a great meal with dear friends. With hopefully a pleasant surprise for them both.  

For years now, Jim and Margo have been telling us how much they love Subway’s White Chocolate Chip and Macadamia Nut cookies. So, having offered to bring dessert, I couldn’t think of a better treat to bring along. And since I have never made a regular white chocolate chip and macadamia nut cookie, I figured there was no time like the present to rectify this horrific omission in my cookie repertoire. I had made White Chocolate, Macadamia Nut, and Coconut Bar Cookies in the past (recipe on site), but never a straight on cookie. Hopefully the recipe will work. If it does, I will be posting the recipe in the next few days.

And as always, peace and love to all.

For the top crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt  

½ c. (1 stick) very cold unsalted butter, cut into ½-inch cubes  

2-4 T. ice water (I used 3 tablespoons)

Place the flour and salt in the bowl of your food processor. Pulse 2 to 3 times until combined.  

Scatter butter cubes over flour and process until crumbly.  

Starting with 2 tablespoons of ice water, pulse until the crumbs start to form larger clusters. If you pinch some of the dough together and it holds together, the pie dough is ready. If not, add a half to 1 more tablespoon of water, and continue to pulse until the dough comes together.

Remove dough from bowl and work the dough with your hands just enough to form a ball. Then flatten the ball into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour.  

For the pot pie:

4 T. unsalted butter, divided

¾ c. chopped onion

1 med. carrot chopped into ½-inch dice

2 skinny or 1 fat celery rib, cut into small pieces, plus any leaves, finely chopped

10 med. button mushrooms, cut in half and then sliced

1 clove garlic, finely minced

1 tsp. finely chopped fresh rosemary

½ tsp. dried thyme

½ tsp. kosher salt

freshly ground black pepper

4 T. unbleached all-purpose flour

2 c. chicken stock (or 2 cups water and 2 tsp. chicken base)

1 tsp. Dijon mustard   

1-1½ c. cubed leftover cooked pork tenderloin

½ c. petite peas

½ c. corn kernels

Melt 2 tablespoons of the butter in a large, heavy saucepan. Add the onion, carrot, and celery and sauté over medium-low heat until the carrot starts to get tender. Add the mushroom slices and cook until they start to brown. Add the garlic, rosemary, and dried thyme and cook for about a minute.

Add the remaining 2 tablespoons of butter to the pan. Stir in the salt, pepper, and flour. Cook for 2-3 minutes. Add the chicken stock and Dijon mustard stirring continuously so that the mixture thickens without any flour clumps. (Approximately 4-5 minutes). Stir in the cubed leftover pork, petite peas, and corn.

Transfer the filling to 3 Corning Ware French White ramekins (mine are 4½ inches x 2-inches) or oven proof ramekins or dishes of choice. (Whatever size you choose.)

On a lightly floured surface, cut the pie crust disk into as many top crusts as you need to cover the ramekins. Then roll each piece in a circle a bit larger than the top of the ramekins. Set the rolled crusts on the filled ramekins. Use a paring knife to cut several steam slits into the top crust.  

Place the ramekins on a baking sheet (in case any of the filling tries to escape) and bake in a preheated 350-degree oven for about 40 minutes or until the crust is a light golden brown and the filling is heated through.

Remove from oven and cool for at least 15 minutes before serving.

And of course, both the pie crust and the filling can be doubled or tripled, etc.