As we sit together around this imaginary kitchen table, there is curry powder on the plate.
A reader recalled the first recipe she ever sent to Fare Exchange, when she was in The Chattanooga Times. “It was Succulent Curry.” We wouldn’t mind this recipe either, longtime correspondent.
Another of us, while sorting through an unmanageable batch of recipe pages, noted how many times her family folder contained curry recipes. “Many were from the 70s I guess and they included chicken curry for seven boys, prawns, vegetables, chicken salads, cocktail balls.” The question that arose from this research was, “How can I use curry powder in recipes these days?” Salads ? Main dishes? Maybe with tofu or in Thai cuisine? » Please send some great ideas from your current kitchen.
Martha Eaves, who sent in two scrumptious pies, one of which we’re printing this week, is also issuing a challenge. “I can’t wait to find a new pie recipe in your section to add to my collection.” Consider yourself next.
A shopping question came from Cleveland, Tennessee, and Sharon Guy’s house. “I absolutely cannot find Brazil nuts in Cleveland. I found some at Trader Joe’s in Chattanooga. They are very healthy nuts.”
Betsy Alderman, who has quite the culinary history, has stirred up a whole baked onion and ham and cheese quiche for you that is a favorite.
As for the latter, “The trick is to buy fresh cheeses and grate them yourself.”
Betsy’s Baked Onion
1 large sweet white onion (Vidalia in season)
1 tablespoon unsalted butter
1 package dry onion soup
8 ounces canned vegetable broth or onion soup
Cut the top and bottom off the onion and remove the outer layer. Next, cut the onion into about six pieces and put it in a glass casserole dish with a lid. Add the butter and dry soup, then stir in the vegetable broth. The broth does not have to dissolve the whole soup. Put the lid on, then microwave on high for 5-6 minutes to begin cooking. Then put in a 350 degree oven for about an hour.
Don’t worry about overcooking (although you might consider removing it sooner). My husband loves this as a topping for baked potatoes instead of sour cream.
Menu and Variations: This is great served over charcoal-grilled steak or other beef. Sliced and sautéed mushrooms can also be added after cooking.
You may have heard someone say that real men don’t eat quiche. Absolutely not. As the cook says with a smile, “Even my beefy husband loved this quiche.”
Savory quiche with ham and cheese
4 large eggs lightly beaten
1 cup half and half
1/4 tsp salt
1/4 teaspoon pepper
1 1/2 cups ham, cut into small pieces
1 cup Swiss cheese, grated (freshly grated is best)
1 cup Gruyere cheese, grated (freshly grated is best)
1/2 cup green onions, white parts only, thinly sliced
1 frozen deep pie crust
Heat the oven to 375 degrees.
Whisk the eggs, half and half, salt and pepper together. Stir in ham and cheeses and onion. Pour into pie crust. Place on a cookie sheet lined with aluminum foil and bake for about 45 minutes.
It’s delicious with a fresh fruit salad.
Last week we printed a recipe for Baked Stuffed Grouper in Florida from a reader who hadn’t tried it but thought it looked good. This week, Linda Morris sent the same recipe, with the benefit of experience. “This recipe is fabulous, it has definitely been saved. I had it many years ago at this fine seafood restaurant in the Jacksonville/Atlantic Beach area. I can’t remember the name of the restaurant. ” So if you missed the recipe, see the February 23 exchange. Let me know if you want Mrs. Morris’ version, which is nearly identical.
Ms. Morris remained in the fish category with her second submission.
“This recipe was also one of my greatest successes, and very, very easy.”
Fish fillets with shrimp sauce
1 pound fish fillets, frozen or fresh (any kind of mild white fish works great; I’m a big fan of Dover sole and sea bass)
1/4 teaspoon fresh ground pepper
1 box of shrimp cream
1/4 cup grated fresh parmesan
Pepper and butter the tops of the fillets and place them in a 9 x 9 inch dish. Add soup and top with cheese. Sprinkle with paprika. Bake at 350 degrees for 20 minutes. I like to serve it over rice.
Here is the first of Martha Eaves’ treasures poured into a pie crust. She says, “Chocolate mousse pie is a recent addition to my recipe repertoire, but oh how good and how easy it is to make.”
Chocolate mousse pie
8 ounces semi-sweet chocolate chips (about 1 1/3 cups)
1/3 cup water
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1 1/2 cups heavy whipping cream, whipped into stiff peaks
2 tablespoons caster sugar, added to the whipped cream towards the end of the beating process
2 teaspoons vanilla extract, added at the end as well
1 prepared pie shell (unless you are using the mousse mixture in individual verrines; see variation)
1/3 cup heavy whipping cream, whipped into soft peaks and sweetened with 1 tablespoon powdered sugar
Place chocolate chips, water, cocoa, sugar and salt in a large non-metallic mixing bowl and microwave in 30 second intervals, stirring after each, until combined. is melted and smooth (this can also be done in a double boiler) . In my microwave, it only took 2 turns (30 seconds).
Prepare the whipped cream and incorporate the powdered sugar and vanilla extract.
Pour the mousse mixture into a prepared pie crust. I used a chocolate cookie/pecan pie crust.
— Variation: You can distribute the mousse in equal parts in 6 cups or dessert glasses. Whichever you choose, cover and chill in the refrigerator until set (at least 1 hour).
Top with sweetened whipped cream and sprinkle with cocoa powder if desired.
Nutrition Facts (per serving): 495 calories, 42 grams fat, 102 milligrams cholesterol, 81 milligrams sodium, 294 milligrams potassium, 25 grams carbohydrate, 4 grams protein.
It was the perfect ending to today’s menu: an onion in sauce, a robust quiche, a creamy fish and an extravagant pie. Thank you for your good company, not to mention your good recipes.
— Curry dishes
— New and remarkable pie
— Brazil nuts in Cleveland
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