Membrillo (Quince Paste)

Quince paste, or membrillo in Spanish, is a fantastic accompaniment to a Spanish cheese board at a tapas party.  Membrillo is traditionally served with Manchego (sheep’s milk) cheese and the sweet-salty combination is intoxicating!  Membrillo is sweet like a jam but it has a really interesting floral taste that makes it a very unique and special treat.  It is also delicious with goat cheese or any other soft, tangy cheese. 

 

My favorite way to serve membrillo is with a good aged Manchego, crusty sourdough corn bread and paper-thin slices of sorrano (dry-cured Spanish ham that is similar to Italian prosciutto).   

 

You can find membrillo at Whole Foods, Fairway or most grocery stores with a gourmet cheese section.  There are also on-line sources, such as the Gourmet Food Store, which sells a 10.6oz package of homemade membrillo for $8.50 (plus shipping)
http://www.gourmetfoodstore.com/gourmetchocolate/gourmet-chocolate-details-7149.asp

 

If you like making jam you should have no problem making your own membrillo.  Epicurious has a straight-forward recipe that is quite good if you reduce the amount of sugar to about 2 cups.
http://www.epicurious.com/recipes/food/views/QUINCE-PASTE-14630

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Coffee & Chili Steak Rub

Spice up your Memorial Day menu with this smoky, sweet and spicy steak rub.  It will add a ton of flavor to your streaks without overwhelming a good cut of meat.  Have everyone try to guess your secret ingredient – most people won’t be able to identify the coffee. 

 

I like to use this rub on flat iron steaks, cooked medium-rare, sliced against the grain and topped with an Israeli-style chopped salad (chopped seedless cucumber, chopped tomato, lemon juice, olive oil, salt, pepper and dried oregano).  Use it on your favorite cut of meat and serve it with any chopped salad or slaw for a cooling contrast.

 

Coffee & Chili Steak Rub

 

2 tsp. finely ground coffee

1 ½ tsp. chipotle chili powder (or 2 tsp. ancho chili powder)

1 tsp. light brown sugar

½ tsp. ground coriander

½ tsp. salt

½ tsp. fresh ground black pepper

 

Mix all ingredients in a small bowl or plastic bag.  Pat steaks with paper towel to absorb any moisture.  Rub spice mixture onto both sides of the steaks and let it sit for about 15 minutes before grilling.  Sear the steak on high heat for the first few minutes so to form a spice crust and cook to desired temperature. 

 

Makes enough spice rub for 4 servings of steak

 

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Farmer’s Market Spring Dinner Menu

After a stop at my local farmer’s market I was inspired to make the following menu for a dinner in honor of my mother-in-law.

 

Asparagus and rhubarb are at their best time time of year, as are ramps. 

  • As rhubarb cooks, its juices act as a natural thickener, making it an amazing sauce for ice cream or cake.  Rhubarb’s tart, vibrant flavor is amazing when sweetened with a little sugar. 
  • Ramps are young, wild leeks with tender leaves that have a mild garlicy flavor.  They are wonderful sauteed in a little olive oil. 
  • Remember to bring a cooler or insulated cold bag with you if you are going to puchase your meat and/or cheese at the market.   

 

Don’t forget to buy flowers while you’re at your local farmer’s market.  I had been looking for lily of the valley all week (they are my mother-in-law’s favorite) and although May is one of the few months they are in season, I was quoted $50 for one small bunch.  I was able to get 4 bunches for $12 when I was at the market!  

 

 

Seasonal Spring Dinner Menu


Appetizers

Local cured meats
Olives in Dijon mustard
Assorted local cheese and crackers


Main Event

Local flat iron steaks with red wine, shallot and thyme sauce
Asparagus with sautéed ramps (wild leeks), lemon and thyme
Roasted red mountain (pink flesh) potatoes

 
Dessert

 

Sweet corn cake with pinot noir rhubarb compote and vanilla ice cream

 

 Check out the following site for more farmer’s market tips, ideas, recipes and stories:  http://eatdrinkbetter.com/2008/04/28/farmers-market-fare-3-2/

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Crustless Spinach Quiche

In my house we actually call this a fritatta (even though it’s baked in the oven instead of on the stove top).  Somehow calling it a fritatta rather than a quiche made my husband more excited about it.  Is a fritatta more masculine than a quiche?  I don’t know.  But I do know that this has become a brunch favorite among my family (including my husband!) and friends.  Serve the quiche/ fritatta as the main dish for a brunch or luncheon.  It’s also perfect for a light dinner when served with salad and whole-grain bread. 

 

The quiche/ fritatta can be baked in a square dish and cut into small pieces for a tapas party (serve it like a Spanish tortilla, at room temperature).

 

Crustless Spinach Quiche

 

8 eggs or 2 small cartons of egg beaters

1/2 container of low fat whipped cottage cheese or fat free ricotta

4oz low fat cheddar cheese, shredded

4oz Cabot chipotle cheddar cheese or pepper jack, shredded

1 large red bell pepper, chopped

1 medium yellow Spanish onion, chopped

2 garlic cloves, chopped

1 bunch of spinach, stems removed and chopped (or 1 bag of pre-washed baby spinach, chopped)

1 Tbs. olive oil (or cooking spray)

Kosher salt

Fresh ground black pepper

Splash of Tabasco sauce, optional (use if you cannot find the chipotle cheese)

 

1.       Preheat oven to 350 degrees.  Coat a large ceramic fluted quiche dish or glass pie dish with a light layer of cooking spray.  

 

2.       Heat the olive oil (or cooking spray) in a large nonstick skillet over medium-high heat.  Sautee the onion until translucent.  Reduce heat to medium and add the garlic and red peppers.  Once the red peppers have softened, add the chopped spinach.  Sautee until spinach is completely wilted and most of the moisture has cooked off.  If you have time to cool the vegetables you can do so and add them directly into the egg mixture (below).  If they are still warm put the vegetables in the bottom of your prepared dish.  Make sure that the vegetables are evenly spread around the bottom of the dish.

 

3.       In a large bowl, whisk together the egg beaters, cottage cheese, shredded cheeses, a pinch of kosher salt and some fresh ground black pepper.  If you are using the Tabasco (not necessary if you are using chipotle cheese), add a splash to the mixture and continue whisking.  Either mix the cooled vegetables (see step 2) into the egg mixture or pour the egg mixture over the warm vegetables in the bottom of the quiche dish.  Make sure the egg mixture is evenly distributed over the vegetables so the top of the quiche is level.

 

4.       Place the quiche in the center of the oven and bake for 45 minutes.  You will know it’s done when the cheese is bubbling, the center is firm and the top is golden brown.  Cool slightly before cutting into eight wedges and serve warm.

 

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Yogurt Parfaits with Homemade Granola

 

Use homemade granola (recipe below) or store-bought to make this breakfast treat.  Layer your favorite type of yogurt (vanilla Oikos greek yogurt is my favorite to use for parfaits) on the bottom of a glass.  Add a layer of granola and then a layer of berries.  Repeat the layering again so that you end with the berries on top.

 
Serve the parfaits in a clear glass so you can see all of the delicious layers.  Use a lowball, martini or margarita glass for a hip twist.

 

Homemade Granola


3 C. old-fashioned rolled oats
½ cup sliced almonds
½ tsp. lemon zest
½ tsp. orange zest or 1 Tbs. orange juice
2 tsp. cinnamon
½ tsp. kosher salt
2 Tbs. maple syrup
3 oz. unsweetened apple juice concentrate
3 tbs. hot water

2/3 C. dried cranberries, blueberries & craisins (or your favorite combination of dried fruit)

 

 

1.       Preheat oven to 300 degrees.  Line a cookie sheet with parchment paper.  In a large bowl, toss together oats, almonds, zests, cinnamon and salt.  Set aside.

                 

2.       In a small bowl, stir together maple syrup, apple juice concentrate and water.  Pour the maple syrup mixture over the oat mixture and stir well. 

 

3.       Spread the granola onto the prepared cookie sheet.  Bake until golden, about 25-30 minutes, tossing it every 10 minutes with a spatula so it takes evenly.  Place the cookie sheet on a wire rack and cool completely.  Once granola has cooled completely, break up any large chunks and add dried fruit.  Store in an airtight container.

 

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Mother’s Day Brunch Menu

Your mom is sure to be pleased with this refreshing, hip and healthy brunch menu.  This menu is also perfect for a baby or bridal shower brunch/ lunch.  I will post some of the recipes later today and tomorrow.

 
A few notes:

  • Neufatchel cheese is similar to cream cheese but is naturally lower in fat and its velvety texture makes it more spreadable.  You can substitute low fat cream cheese if you can’t find Neufatchel cheese at your grocery store (it should be next to the cream cheeses).
  • Serve the mini granola parfaits as a fun ”appetizer” while you put the finishing touches on the main dishes.  Is will tame the appetite of anyone who skipped breakfast in anticipation of your delicious brunch.
  • To make brunch more casual I usually set up a buffet for the food and a small beverage station (use a tray to hold stacked mugs, glasses, small spoons, milk and sugar) with pitchers of water, juice and a carafe of coffee.  

Brunch Menu

 

Yogurt parfaits with homemade granola 

Crustless spinach quiche

Mini bagels with chive Neufatchel cheese

Spring greens with caramelized walnuts and goat cheese

Whole wheat raspberry banana bread

 

Pomegranate mimosas

Sparkling orange juice

Coffee

Tea

 

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