Leek Quiche

Prep Time.: 15 min. Cooking Time: 35 min. 

(aprox. 6 servings)

Ingredients:

Dough:
2 Eggs
1 cup All Purpose Flour
1 cup Whole Wheat FLour
150 grs Unsalted Margarine/Butter (1 ⅓ sticks)

Filling:
4 Leeks, chopped and clean*
2 Onions, chopped
2 tbsp EVOO (Extra Virgin Olive Oil)
1 cup + 4 tbsp Shredded White Cheese (i.e. Mozzarella, Provolone or any combination)
1 cup Light Cream
2 Eggs
1 tsp Nutmeg
Salt & Pepper to taste


Preparation:
Preheat the oven at 375º.

1) For the dough: Mix all the ingredients in a stand mixer. Place in an ovenproof pie dish and flattern by pressing with the fingers and knuckles. It often has a lumpy texture so it is important to press with your hands into the mold to compact it, that way you avoid it to crumble while serving.

2) For the filling: over medium heat sauteé the onions and leeks with the EVOO until golden brown. Set aside to let cool a little. Meanwhile, in a bowl, mix the rest of the ingredients, saving the 4 tbsp of cheese for later. Add the onion and leeks and mix al together. 


3) Pour the mix onto the pie crust.
4) Sprinkle the remaining cheese on top.

5) Bake fo 35-40 minutes, until golden brown.

6) Let cool before serving.

Done! It's ready!

TIP: You can also make individual portions. Use the same recipe on a muffin rack. (see photo)

* To clean the leeks. Cut off the dark green leaves. Cut with a sharp knife in half lengthwise and the make half-rounds. Place them in a bowl with water and separate the different layers with your hands. Let them rest for 10 to 15 minutes. Then, with s spotted spoon, scoop the leek pieces and pat dry with a kitchen towel.  

Sephardic Fish in Red Sauce

Ingredients Fish: 1 tbsp EVOO (Extra Virgin Olive Oil) 2 Tomatoes sliced 1 Red Pepper, cut in thinly slices ½ Head of Garlic, peeled and crushed 1 tsp Paprika Salt to taste 1 lb Fish (Salmo, Flounder, Tilapia) cut in chunks Sauce: ½ tbsp EVOO ½ cup Lukewarm Water 1 tbsp Soup Powder (optional) 1 ½ cup Cilantro, just the leaves discard the stems Salt to taste Preparation:

1) In a large skillet, heat olive oil. Add the tomatoes and pepper and sauté for 5 minutes. Add garlic and spices, and sauté for another minute. Be careful not to let garlic burn.

2) Rinse and dry fish; carefully place on top of vegetable mixture. Steam for 10 minutes on low heat, adding water only as needed.

3) Combine the first 4 sauce ingredients and pour over the fish. Taste to see if the mixture needs more salt, and then cover fish with chopped cilantro evenly.
4) Cook covered for 30 minutes uncovered for 10 minutes to let dry any remaining water left on the skillet.


*Recipe by Nechama Cohen, from the book Enlitened Kosher Cooking* 

Done! It's ready!

Salmon En Croute (Crusted Salmon

ingredients: 1 Onion, chopped 2 cups Mushrooms, chopped 3 tbsp Dill 3 tbsp Parsley 4 tbsp Lemon Juice 2 tbsp Dijon Mustard 2 Hardboiled Eggs, chopped 4 Salmon Portions 1 package Puff Pastry Pepperidgefarm (puff pastry) 1 beaten egg (optional)

Preparación:

1) Saute onion and mushrooms until the liquid dries. 2) Aside mix dill, parsley, mustard, lemon juice and boiled eggs. Then add the onion and mushrooms mixture. 3) In the same pan where you cooked the onion and mushrooms, cook the salmon portions, 3 minutes on each side.

4) Spread the puff pastry with a rolling pin until 1/2 inch thick.
5) Place 2 tablespoons of the mixture (on step 2) and a piece of salmon on top. Fold the dough into a pocket and seal using water.With a knife make 2 small cuts on top of the pocket.

6) Brush with the beaten egg (optional) and cook at 425 ° for 15 to 25 min. Until golden.

Done! It's ready!

Honey Mustard Salmon

Ingredients:

3 Salmon portion

1 Big Onion sliced
6 tbsp Honey
4 tbsp Dijon Mustard
1/4 cup Olive Oil
1/4 tsp Salt
Ground pepper to taste
3 tbsp Lemon Juice

Preparation:

Preheat the oven at 350ºF (180ºC)
1) Prepare the sauce with the mustard, honey, olive oil (a little), salt, pepper and lemon juice.
2) Soak the fillets in the sauce and arrange them in a Pyrex over the sliced onions.

3) Place in the oven, uncover, for about 30 minutes.

Done! It's ready!