Karen Small, chef/owner, The Flying Fig, Cleveland, www.theflyingfig.com Yield: 1 quiche 2 1/2 c. flour 1 t. salt 1/2 lb. butter 1/2 c. ice water mixed with 1/2 t. white vinegar 1/2 lb. bacon 1 lb. oyster and shiitake mushrooms, sliced 2 leeks, sliced (white and light green parts only) 1 t. fresh thyme, chopped 1 T. fresh chives, chopped 1 t. grated fresh nutmeg Salt and pepper, to taste 6 eggs 1 1/2 c. heavy cream 1 c. whole milk 3/4 lb. Roth Käse Gruyère cheese, grated Method (1) Place flour and salt in food processor. Cut butter into 1” pieces; add to flour. Pulse until mixture has the texture of small peas. Drizzle in water-vinegar mixture, pulsing until mixture just comes together. (2) Turn out onto floured counter, and flatten into disk. Wrap; chill for at least 1 hour, or up to 2 days. (3) Roll out crust, and place in a 2” fluted quiche pan with a removable bottom; re-chill until ready to use. (4) Sauté the bacon; remove, and reserve 1/2 drippings in pan. Sauté mushrooms until caramelized. Add leeks, and sauté until soft. Finish with fresh herbs, nutmeg, salt and pepper. Set aside to cool. (5) Beat eggs together well. Add cream and milk. (6) Layer cheese and bacon-vegetable mixture onto crust, beginning with cheese. Pour custard over. Place on sheet pan, and put in preheated 425°F oven. Bake for 10 minutes, reduce oven temperature to 350°F, and cook until barely dry in the center. (7) Remove, and let set 1 hour before serving. (Can be made 1 day in advance and stored in the refrigerator.) Wine pairing: Cargasacchi Pinot Noir Estate 2006 (California) has a sweet nose of cherry cola and spice. Its silky texture and dark berry flavors will set off the bacon and enhance the earthiness of the shiitakes and Gruyère.
EMMI ROTH KäSE IDAHO POTATO COMMISSIOn
Gruyère, muShroom, leek and Bacon tart
Mentioned on page 11!
Brian Hubner, executive sous chef, Cherry Hills Country Club, Cherry Hills Village, Colo., www.chcc.com Yield: 4 servings 6 oz. water 3 oz. oil 4 oz. bread flour 1/2 t. kosher salt 6 oz. whole eggs 2.5 oz. egg whites 4 oz. Spanish onions, cut in 1/4” slices 6 oz. buttermilk 16 oz. Idaho potatoes 2 T. chives, minced 2 oz. granulated sugar 1 T. kosher salt 1 t. freshly cracked black pepper Method (1) For pâte Chef à choux, combine Hubner says, “The water and oil in smokiness of the onions a saucepan and goes very nicely with a bring to a boil. prime new York strip, Add flour and making this a great side salt. Cook for 3-5 dish with steak minutes, stirring and eggs.” constantly until mixture forms a ball that does not stick to sides of pot. (2) Remove from heat, and add mixture to a mixing bowl; use paddle attachment on low speed to cool the mixture. Once cool, add eggs and egg whites gradually, making sure that each egg is fully incorporated before adding the next. Once fully mixed, remove and store in refrigerator. (3) Soak onions in buttermilk for 1 hour. Smoke for 1 hour; reserve and cool. Once onion is cool, mince. (If a smoker is not available, mince onion, and sauté in butter until caramelized; deglaze pan with 1 T. liquid smoke.) (4) Cook Idaho potatoes whole, skin-on, in boiling salted water. Remove; grate when cool. (5) Mix potato, pâte à choux, onions, chives, sugar, salt and pepper in a bowl until combined. (6) Cook in a waffle iron for 3-4 minutes. (7) Serve warm as a side to steak and eggs. Wine pairing: Andeluna “Celebracion” Reserve Red Wine 2006 (Argentina) is a luscious Cabernet Sauvignon/Merlot blend with a natural affinity for waffles, steak and eggs.
Smoky onion idaho Potato WaffleS
This dish is offered on The Flying Fig’s brunch menu accompanied by a light celery, apple and walnut salad.
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