Pork Chops & Chicken

Broccoli and Cashew Quiche

 

Ever since coming home from The Netherlands and Belgium and being on a fabulous beer boat cruise organized by  Bon Beer Voyage, I have been craving the quiche the fine folks on the boat served us for lunch one day. It was a broccoli and cashew quiche with mushrooms and onions. There was a pumpkin one too, but I figured I would try that another day. They made the quiche with puff pastry dough and I thought that was a fabulous idea. Softer and flakier than the standard dense pie crust. 

 

I am not used to quiche so I didn't know how good this was going to be. It's not something we made in our house when we were kids. There is nothing to it yet it always seemed a little hoity toity. I have had it before and wasn't really impressed with it as it was always solid egg mass in a pie crust. Now that I've had it in the puff pastry, I had to recreate it. And it was made with less egg, so all you could taste was cumin, cashews, mushrooms, onions, and broccoli. 

 

The originals: Pumpkin and Broccoli and Cashew

 

 

  

Mine came out more eggy and more dense than theirs because I used a deeper glass baking dish for it. I had to compensate with more eggs and cream. The recipe I am posting will be for a regular pie pan. So, it will look like the recipe doesn't match some of the the pictures. 

 

Recipe:

 

Frozen Puff Pastry Crust thawed

1 lbs blanched broccoli

2 tbls olive oil or butter, plus 1 tbls

10 large button mushrooms quartered

2 cloves garlic

1 large red or white onion, chopped

1 cup to 1 1/2 cups dry roasted, salted cashews

2 tsps cumin

4 large eggs

1 cup of cream or half and half

1 1/2 cups of young gouda, shredded

Salt

Pepper

 

Preheat oven to 350°. Chop broccoli into smaller flourettes. Blanche broccoli in a pot of salted boiling water for 2 minutes and then remove from water and set aside to cool. 

 

Heat skillet on medium high heat with 2 tbls of olive oil or butter. Toss in onions, garlic and stir. Once the onions start becoming translucent, about 5 minutes, stir in the cashews and cumin until they get coated in the oil. Remove from heat. 

 

In another skillet add one tbls of olive oil or butter and saute quartered mushrooms until they have shrunk by half and become tender. Remove from heat. Stir together with the onions and cashews.

**In the picture, I sauteed them together but the mushrooms produced a lot of water that did cook off but mellowed the cumin too much. Cook them separately and then add them together. 

 

While the onions and mushrooms cook, roll out puff pastry and fit it inside a butered and floured pie pan with plenty of room left over for crust at the the tops. Take a fork and poke holes at the bottom of the pie pan a few times around the pan.

 

In a separate bowl, whisk together eggs, cream, salt and pepper to taste, and shredded gouda. Leave some gouda on the side for the top of the quiche. 

 

Take the cooled broccoli and place half of the flourettes in the bottom of the prepared pie pan. Top the broccoli with mushrooms and onions mixture. The cover with half of egg and cheese mixture. Repeat this process and take extra cheese reserved on the side and top the quiche. Pinch down the top of the crust in a wavy pattern and make sure egg mixture is not too high for the crust. Brush the top of the crust with one beaten egg and a tbls of water or milk.

Place in the oven and bake for 45 minutes. To be sure the quiche is done, you want to make sure the center is cooked at least until 165° or 170°.

 

Let the quiche sit and cool for about 15 minutes. Slice and serve. 

 

 

BeerAdvocate Presents: Things We Love Summer Of Beer @ Toro 8/29/11

 

 

And last but certainly not least, the final Things We Love Summer Of Beer dinner hosted by Toro. 

 

This is how all beer dinners should be hosted. This dinner was quite possibly the best beer dinner we have ever hosted. Toro not only brought it, but they have set a bar that all restaurants should strive to follow or achieve for any beer dinner being hosted. 

Jen Fields, the GM and I got together and sorted out a plan to host the final Things We Love Dinner for the summer. We wanted to go big on this dinner. Price was not an object and the size was to be very limited. I am not going to lie, it was once of our more pricey beer dinners. But once you see what it entailed, it was well worth it. If you have never been into Toro before, it's a very quaint and small restaurant. They have two large high tops in the center of the restaurant and we put them together for a limited 20 person engagement. We wanted it to be exactly what the restaurant is, super casual and super chill with some of the best food in the city being served to you. Again following the mantra of Things We Love, we chose beers and ciders that the everyone in the restaurant agreed on, and Sous Chef Mike Smith, created a wonderful menu to compliment the choices. 

In my evil mind, I wanted people to feel sorry for themselves if they missed this dinner. I wanted them to feel bad about not jumping all over this opportunity. Toro is not only one of the best restaurants in Boston, but they treated this beer dinner so well, you should feel sorry for yourself if you missed it. And let it be a warning to you to never miss a beer event at Toro ever again. 

I don't want to spend too much time hyping this up. I want to get right into this recap and waste no time getting to the glorious food. 

 

 

Welcoming:

Bud Light Lime Margarita with tequila, elderflower, grapefruit, and lime.

B.L.L tempura rock shrimp with lime salt, shrimp mayo, and charred jalapenos. 

 

 

I don't need to get into the controversy that we stirred up by backing Toro's decision to use BLL in a swanky beer dinner. I already did that in way too much detail here. We did it to be cheeky on purpose. We did it because it was a pricey dinner and we were there to have fun.

Needless to say, this is was an awesome choice. The BLL margarita was delicious. The rock shrimp and shrimp mayo were wonderful with slightly spicy charred jalapenos, nice crisp but light batter and creamy mayo. It was on both plate and in drink, sweet and tangy flavors.  

 

 

First Course: Cheese, Charcuterie, Condiments

Beer: Oude Geuze Vielle, 6% (Belgium) 

         Isastegi Cidra (Spain)

 

 

 

So much going on here. What we did for this course was highlight the comparison of a Belgian Geuze to this terrific Spanish cider Toro carries that drinks just like a sour ale or a geuze. We were really surprised at how much the cider was like a gueze and how terrific it was. We wanted beer geeks to know that something like this existed. 

When Jen mentioned cheeses and charcuterie for this course, I immediately agreed knowing how acids and sour beers are perfect for cheeses and fatty meats. What I didn't know was that huge trays of meat and cheese would be coming out in bulk portions. Each one of the cheese and meat boards was served to every four people at the table family-style. We had agreed that family-style was the best way to serve this dinner. We have been big fans of this since the Journeyman dinner. But this was impressive.

Now, you will have to forgive me because I did not write down every cheese or bit or charcuterie. There was so much going on with both plates. But I encourage you to click on each picture and enlarge them to see the details on the boards. I was most impressed with the crab apple butter on the meat board. The little pink dollop in the center of the board. It was a well rounded condiment for all the meats. So fun to explore and try the different condiments. 

BeerAdvocate Presents: Things We Love Summer Of Beer @ Aquitaine 8/8/11

This post has been a long time coming. In a way I am kind of glad I waited to post about this dinner. It was over the summer time and with this colder fall season already in full swing, why not revisit a warm period of time with fun summery foods? Let's try to imagine full green trees, open windows, warm temperatures, and this fun summer event. 

Aquitaine is very fun and very well respected bistro in the South End of Boston. Alexis Kimler-Gelburd, the general manager decided it would be a fun idea to expect our offer to partner up for our summer beer dinner series that took place at fine restaurants all over the city, all summer long. 

Although Aquitaine is a wine bar, they love beer too. Their experience bartenders were excited for this dinner as well Chef matt who helped sculpt this delicious menu for us. 

Aquitaine serves one of Todd's favorite burgers in the city. A few BA power meetings have taken place over a beer and a burger at Aquitaine. Not to mention regular dinner service at Aquitaine is insanely good. You can see the proof here. 

Meeting Alexis and realizing how cool she is and how interested she was in hosting a beer event with us, we decided it was a perfect place to host a Summer of Beer Dinner. As some of you know, we stopped hosting themed beer dinners. No more working with rigid guidelines or themes, no one brewer to be featured, just a glimpse of what is seasonal, fresh, and what we love at that moment by way of beer and food. 

**Please forgive the image quality. I left the house without my Nikon and captured the dinner withiPhone images. 

 

Welcoming: Penn Weizen Cocktail

Aquitaine's version of a summer French Shandy. Made with Pennsylvania Brewing Co. Penn Weizen and St. Germain. (Yes, it's in a BBC glass. I will explain later in the post.)

 

 

  

First Course: Island Creek Oysters Two Ways

Malt Beer Batter + Raw With High Life Mignonette

Beer: Narragansett Summer Ale

 

Wonderful fresh Island Creek Oysters nicely fried with a good malt batter. Sweet and perfectly paired with the Summer Ale. The fresh oyster and it's sweet and tangy High Life mignonette was another way the beer balanced. Its vinegary tangy with the creamy texture of the oyster gave the beer a creamy yet fresh and effervescent quality. Oysters and this Summer Ale were made for each other. 

 

 

 

Second Course: Pretzel Crusted Hake

Endive Marmalade and Coriander with a mustard broth. 

Beer: Great Divide Colette Farmhouse Ale

 

Huge portion of fish with this course. Amazing flavors with the mustard broth and pretzel crust. Gorgeous, juicy fresh Hake. And of course a beautiful farmhouse ale from Great Divide. Cloudy, sweet, yeasty and spicy ale that worked well with the fish and coriander that tied it all together. We were all taken back a bit with the size of this course. Aquitaine was not stingy with the food or beer pours. This did mean we were in trouble for the next few courses though. Wide eyes for the rest of the dinner. 

 

 

 

 

Third Course: Boudin Blanc Corn Dog

Corn and pepper relish. 

Beer: Maine Beer Co. Peeper Ale

 

Although this picture may not reflect the size of this Boudin Blanc sausage, it was huge! House-madesausage and battered and deep fried like classic summer carnival fair. Fresh corn and pepper cool relish and Peeper Ale. The Peeper is an unfiltered hoppy pale ale with a little more gusto than a typical pale ale. Full bodied and very hoppy, just what the fatty corn dog needed and a little tanginess and fresh sweet corn to help with some added depth and flavors. This course may not seem like was all that or perhaps lackluster due to the images, but let me assure this was a massive course and perfectly fitting for a summer meal.

Chef Matt really liked stepping outside of the fancy box for a minute to create something fun. Poor Alexis had no idea where to get the red baskets they were served in. It is a French bistro after all, but it sure was fun stepping outside of the box. The diners seemed to really enjoy this course as well. Beer dinners do not need to be stuffy. 

 

 

 

Fourth Course: Cherry BBQ Brisket

Kohlrabi Slaw and Fingerling Salad.

Beer: Cisco Brewing Co. Cherry Woods

 

Obviously this was one I had a hand in choosing based on the beer. I have used Cherry Woods before andPechish Woods at the Journeyman Summer Of Beer dinner. I love this beer and we were fortunate enough to get some of the last bottles of it. Cherry Woods is a lightly sour ale with a huge Cherry Pie filling aroma and beautiful cherry taste. That color is gorgeous too. Chef Matt made some glorious brisket with a cherry bbq sauce and light summer picnic sides to go with it. The acids in the sour Cherry Woods and the fatty brisket were made for each other. 

This was another course that the pictures are not doing it justice. It's brisket, man! It was delicious and a nice curveball to the diners with a lightly sour ale for the main course. 

 

 

Dessert: Frozen Boilermaker

Irish Whiskey Ice Cream with a malt caramel swirl.

Beer: Berkshire Brewing Co. Drayman's Porter

 

This was an Alexis course. She is from the Berkshires and loves BBC beers. She keeps them on the menu at Aquitaine. Her favorite beer and a perfect way to end the night. Their take on a beer float but going the extra mile with a delicious house-made ice cream. A lot of the people in attendance at this dinner were not BeerAdvocate's. We like it when this happens because things like a beer float really blow some minds. It's very simple and very easy to make and yet it seems to make a good statement every time. We love that Aquitaine really hooked this up too with the Irish Whiskey ice cream. The boozy sweet cream and the dry roasted porter added enough contrast to actually bring out the ice creams rich flavors and the deep rich and dry flavors of the porter. 

 

One thing to note about this dinner was the speed in which everything was presented. The dinner began at 7pm and we were done by 9 or 9:30. We were not rushed by any means, but this was a beer dinner that just flowed nicely. Often times you end up with weird lag time between courses. Sometimes it can't be helped with the size of certain kitchens. But this dinner flowed with ease. 

The portions of this dinner were big and the size of the beer pours were full. One thing people hate about beer dinners is high price tags and stingy portions. Aquitaine did not hold back and they made sure we all need wheelbarrows to take ourselves home with.

A fantastic dinner. Aquitaine really rose to the occasion with this beer dinner. I hope you were all able to get the gist of this dinner with my iPhone pics. It was such a good time.