french slice 4 red onions and saute for 40min(!) to caramalize. I used a local pumpkin oil from flora, a company based in lynden although butter would have been fine. Make the crust while the onions are cooking. To do this I grinded in the cofee grinder 2 cups of chestnuts which were pre peeled and frozen. (In mnt vernon on mcclean road there is a great u pick nut farm run by a delightful old lady with chestnuts, walnuts and hazels. pick nuts with kids or friends, go home with a whole seasons dvds of your fav. mindless tv; mine was law and order, boil chestnuts for 10 mins, put in dvds and start peeling chestnuts for the freezer.) this gave a very fine cold flour to which i added 1/2 cup of water, then rolled out and pieced together in the pie dish. I pre baked crust for 10 mins at 350 and then spread 1/2 a cup of grated ferndale gouda (found at haggens for a great price) then the onions then the remaining 1/2 cup of gouda then 3 eggs -thank you girls - whipped up with a cup of heavy whipping cream (from lynden) and baked for 35 mins at 400. Voila!
I think this was my favorite dish. How do you people think of all these unique solutions to local ingredients...locally picked chestnut crust; i would have thought of that eventually.
The first of a planned monthly Pot Luck for people interested in eating locally grown and produced food was a smashing success. What an amazing group of people and the food was incredible. The gatherings will be at 7PM on the second Tuesday of every month at the Scandia Coffee House and Eatery in Stanwood, WA. Thank you to Natasha Clarke and Donna King for putting this together.
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Natasha's Caramelized Onion Quiche with Chestnut Crust was out of this world. Can't wait to see how she made it. Way to go, girl!
ReplyDeletefrench slice 4 red onions and saute for 40min(!) to caramalize. I used a local pumpkin oil from flora, a company based in lynden although butter would have been fine. Make the crust while the onions are cooking. To do this I grinded in the cofee grinder 2 cups of chestnuts which were pre peeled and frozen. (In mnt vernon on mcclean road there is a great u pick nut farm run by a delightful old lady with chestnuts, walnuts and hazels. pick nuts with kids or friends, go home with a whole seasons dvds of your fav. mindless tv; mine was law and order, boil chestnuts for 10 mins, put in dvds and start peeling chestnuts for the freezer.) this gave a very fine cold flour to which i added 1/2 cup of water, then rolled out and pieced together in the pie dish. I pre baked crust for 10 mins at 350 and then spread 1/2 a cup of grated ferndale gouda (found at haggens for a great price) then the onions then the remaining 1/2 cup of gouda then 3 eggs -thank you girls - whipped up with a cup of heavy whipping cream (from lynden) and baked for 35 mins at 400. Voila!
ReplyDeleteI think this was my favorite dish. How do you people think of all these unique solutions to local ingredients...locally picked chestnut crust; i would have thought of that eventually.
ReplyDelete