Sharing is a hard thing to learn. Right now, my nieces, Frida (3 years and 7 months) and Aimee (1 year and 8 months) are learning what sharing and sisterhood (oh, how I love it!) are all about. When it comes to food, I learned how to share at a very young age. Mom always says, chocolate is better when you share it. And it's true, I've adopted that same philosophy, especially when you're allowed to eat so much of it as a little girl.
I did some food-sharing yesterday with Tati, a friend from school. It was a great chat-and-cook session that we had, as we put together a delicious quiche and… mmm… dulce de leche brownies (I've finally found someone who might love brownies as much as I do!).
First we made this super duper simple quiche…
Spinach puff pastry quiche
From Bon Appétit
- 1 sheet frozen puff pastry, thawed (½ of 17.25 oz package)
- 3 oz package cream cheese, room temperature
- 1/3 cup half and half (I make my own by mixing skim milk and heavy cream)
- 3 eggs
- 10 oz spinach, washed and with some water clinging to leaves
- 1/2 cup grated cheddar
- 1/4 cup grated parmesan
- 2 green onions or scallions, sliced (may add more)
- 1/4 teaspoon salt (might add a little more next time)
- 1/4 teaspoon pepper
Preheat oven to 425°F. Roll puff pastry to 11-inch square (in between 2 sheets of parchment makes it a lot easier). Transfer to 9-inch diameter glass pie plate (mine was busy so I used a 9-inch cake pan). Trim edges.
Over high heat, cook spinach in batches in a medium-large frying pan until wilted. Let cool slightly, remove excess liquid and chop coarsely.
Beat cream cheese with stand or hand mixer. Gradually beat in half and half and eggs. Mix in spinach, cheeses, green onions, salt and pepper.
Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
Note- the quiche will firm up much more after being refrigerated.
And then we made the (THE) brownies…
Dulce de Leche Brownies
From David Lebovitz' blog
1 stick (8 TBSP) salted or unsalted butter, cut into pieces
6 oz (170g) bittersweet or semisweet chocolate, finely chopped (I used semisweet chocolate chips the second time and liked the results more than high cacao bittersweet chocolate)
1/4 cup (25g) unsweetened Dutch-process cocoa powder (add about ⅛ tsp baking soda to normal cocoa powder)
3 large eggs
1 cup (200g) sugar
1 tsp vanilla extract
1 cup (140g) flour
1 cup dulce de leche (I use Nestle brand)
Preheat the oven to 350 degrees (175 C). Line an 8 inch square pan with aluminum foil so that it covers the bottom and the sides. Grease all of it with non-stick spray (holding the pan in a vertical position is the best way).
Melt the butter in a medium saucepan. Add the chocolate, stirring constantly over very low heat until melted and smooth. Remove from heat and whisk in the cocoa powder until smooth. Add the eggs, one at a time. Add the sugar, then vanilla, then the flour.
To assemble, spread half of the batter into the pan. Drop about ⅓ of the dulce de leche in evenly spaced dollops over the brownie batter. Drag a knife through to gently swirl. Scrape the remainder of the brownie batter on top and spread. Dollop the remainder of the dulce de leche on top of the brownie batter. Swirl the dulce de leche using a knife, to create a slight marble effect.
Bake for 35 to 45 minutes, or until the center feels slightly firm. Cool on a wire rack.
On another note, tomorrow I go home! Here are some things I want to eat and do…
Dad's Gheradelli chocolate chip cookies
Pita at the Pumpkin Hill Bistro
Bagel and cream cheese from anywhere
Mediterranean veggie on tomato basil bread sandwich from Panera
Go to the farmer's market
Go to the quilt show at the Grotton gallery
And on the way back, stop at the Pumpkin HIll Bistro
Go to New Hampshire, visit Gram and Pop
… And to Vermont, to see fiber and sheep stuff, go to the home-y restaurant in Braddleborrow…
… AND TO KING ARTHUR FLOUR TO TAKE MY BREAD BAKING CLASS!!
Cook a lot with Em and dad
Play with Frida and Aimee
Celebrate birthday and graduation (and mom and Gram's birthdays)
Keep up with my exercise, although I'm on vacation
Spend wonderful quality time with my family
Homemade popsicles (blackberry and yogurt)
Homemade ice cream (tutorial for Em)
Peach cupcakes with brown sugar frosting (Smitten Kitchen)
Different breads I haven't made before
Homemade pasta (tutorial from Em)
Stuffed french toast
… Anything else we can think of (gosh I'm so excited!)
Final note... I'm a good sharer, and also enjoy cooking/ baking for/ with other people very much!