Eye Candy

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Garlic Harvest at Birch Point Farm

By Paula McIntyre

Sunday, July 18, 2010

Trying to beat the rain to get the garlic in at Birch Point Farm.

All ages lend a hand in the garden:

John brings the bundles into the barn:

Out of the rain, and planning where to hang the bundles:

Raspberry Jam

By Paula McIntyre

Saturday, July 17, 2010

This morning I headed out with three sisters and a niece to pick berries at Potter Road Raspberries. Brenda and Mike Mahn have a beautiful spot with several varieties of raspberries, including some fall berries that will be available for picking until the snow flies. With the sun warming our shoulders, we spent a couple peaceful hours picking.

Sixty-two pints later we headed into the kitchen and whipped up 134 jars of jam.

And here's a fun idea Brenda shared. The raspberries are nice and big, perfect for stuffing with blueberries. She likes to stuff a bunch and freeze them. Then, in the winter, she pulls them out from the freezer for her granddaughter to dip in chocolate. Sounds like a great way to savor a taste of summer in the middle of winter!

Strawberries are here!

By Paula McIntyre

Tuesday, June 8, 2010

Roquefort & Leek Quiche

By chef-t

Tuesday, September 29, 2009

##Basic Quiche Batter## Makes enough for 1 nine-inch quiche that serves 8.


2 cups milk
2 cups heavy cream
6 large eggs
1 tablespoon kosher salt
1/4 teaspoon freshly ground white pepper
6 gratings fresh nutmeg


  1. Combine the milk and cream in a large saucepan and heat over medium heat until scalded (meaning a skin begins to form on the surface). Remove from heat and set aside to cool slightly, 10 to 15 minutes.
  2. Put 3 eggs, half the milk and cream mixture, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 3 gratings of nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.
  3. This is the first layer of the quiche. Once you have assembled it, add the remaining ingredients to the blender and repeat the process to complete the quiche.

Roquefort and Leek Quiche

Serves 8.

You will need a 9-inch removable-bottom 2-inch deep tart pan or a 9-inch deep-dish pie plate.


3 pounds leeks (about 5)
6 ounces Roquefort cheese, crumbled (about 1 1/3 cups)
Basic quiche shell
Basic quiche batter


  1. Cut off the dark green leaves from the leeks and discard. Cut off and discard the root end and bottom 1 inch of each leek. Cut the leeks lengthwise in half and wash well under cold running water. Place cut side down on a cutting board and slice crosswise into 1/4-inch-thick slices. (You should have 4 to 5 cups packed leeks.)
  2. Bring a large pot of salted water to a boil. Add the leeks and cook for about 5 minutes, or until tender. Drain the leeks and spread them on a baking sheet to cool. Place a rack in the center of the oven and heat the oven to 325 degrees F. 3 Squeeze the cooled leeks to remove excess water and dry on paper towels. Scatter half the chopped leeks and half the Roquefort evenly into the hot quiche shell (still on the jelly roll pan).
  3. Blend the quiche batter again to aerate it, then pour in enough of the batter to cover the ingredients and fill the quiche shell approximately halfway. Top the batter with the remaining leeks and cheese. Blend the remaining batter once more and fill the quiche shell all the way to the top (if you don't have a very steady hand, you might spill some of the batter on the way to the oven; fill the shell most of the way, then pour the final amount of batter on top once the quiche is on the oven rack). You may have some batter left over. Bake for 5 minutes. The filling level will drop. Pour in the remaining batter to fill to the top; there may be a little left over.
  4. Bake for 1 hour, 15 minutes, until the top of the quiche is browned and the custard is set when the pan is jiggled. Remove the quiche from the oven and let stand 15 minutes before serving, or cool, then refrigerate until chilled, at least 1 day, or up to 3 days.
  5. Once the quiche is thoroughly chilled, using a metal bench scraper or a sharp knife, scrape away the excess crust from the top edge. Place a large bowl upside down on a work surface and place the quiche pan on top of that. Gently remove the outside ring, working it free in spots with a small knife if necessary. Return to the refrigerator until ready to serve.
  6. To serve, heat the oven to 375 degrees F. Line a baking sheet with lightly oiled parchment paper. Using a long serrated knife, and supporting the sides of the crust with your opposite hand, carefully cut through the edge of the crust in a sawing motion. Switch to a long slicing knife and cut through the custard and bottom crust. Repeat, cutting the quiche into 8 to 10 pieces. Place the pieces on the baking sheet and reheat for 15 minutes or until hot throughout. To check, insert a metal skewer into the quiche for several seconds and then touch the skewer to your lip to test the temperature of the quiche.

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