This recipe started out as an enchilada recipe, but I decided it would be better as a baked dip, served with corn tortilla chips. The corn is a representation of the Corn Mother (fertility), and the recipe also includes garlic, onions, and chiles, all spicy foods that increase passion. Perfect for Beltain!
1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar), plus 1/3 cup for the top
8 oz cream cheese, softened
1 1/2 cups sour cream
1 cup cooked, peeled and deveined shrimp, cut into small pieces
1 small can chopped green chiles
1/3 cup chopped green or red onion
2 cloves garlic, minced fine
salt and pepper to taste
1 tsp ground cumin
1 can green chile enchilada sauce (optional)
1/4 cup chopped fresh cilantro
corn tortilla chips (I like to use blue corn, but any kind will do)
In a medium bowl, gently combine all the ingredients except the enchilada sauce and extra cheese. Place dip in a small baking dish that has been sprayed with nonstick cooking spray. Spread the dip into the baking dish.
Bake dip at 350 F until it starts to bubble. Top with the enchilada sauce (if using), and the rest of the cheese. Bake until the cheese is golden and bubbly. Serve with tortilla chips. Serve with some sangria or a margarita or two as well!
Showing posts with label beltane. Show all posts
Showing posts with label beltane. Show all posts
Saturday, December 5, 2009
Leek and Onion Quiche
Pate Brisee (That's crust, y'all)
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup chilled butter, cut into small cubes
1/2 cup chilled shortening, cut into small cubes
1/4 - 1/2 cup ice water
If you have a food processor, this crust is super easy to put together. Put the flour, salt and fat (mmmm....two kinds of fat) into the food processor and pulse until the mixture resembles a coarse meal. Add the ice water a few tablespoonfuls at a time, pulsing in between. To test, pinch a little bit of the dough together. If it sticks together and isn't crumbly, it's ready.
Turn the mixture out onto a board or table and gather into a ball. Flatten into a disc and wrap in plastic wrap. Place in the refrigerator for an hour.
After an hour, divide the dough into two pieces. (I actually used the whole thing for my 10-inch dish. The crust was a little thicker, which is how I like it.) Using a floured rolling pin and a lightly floured surface, roll the pastry out into circles about 1/4 or 1/3-inch thick. Place in a buttered pie plate and poke holes all over the bottom. This will let steam escape and keep the pastry from being puffy.
Heat the oven to 375. Put a buttered piece of foil or parchment into the bottom of the crust and weigh it down with a handful of beans or a couple handfuls of rice. You can buy an expensive pie weight if you wish, but you probably have extra rice or dried beans lying around the house. You can't eat the beans or rice after, but you can store these items in a jar and reuse for future crusts.
Bake for 10-15 minutes.
Filling
While the pastry was busy chilling, I started making my filling. I used:
2 leeks, split down the middle and sliced into thin rings **
1 1/2 white onions, thinly sliced
1 - 1 1/2 tablespoons butter
4 eggs
1/2 cup cream
salt and pepper to taste
**Note on leeks: Leeks are notorious for being hard to clean. I find that the easiest way to get rid of the deep-down grit is to split them down the middle and slice them into the pieces I want to use. I discard the tough green tops. Then, put the slices into a bowl of water. The leeks will float and after a few minutes, all the grit will sink to the bottom. Use a strainer to scoop out your clean leeks.
Melt the butter in a skillet and add the onions and leeks. Cook on low, low heat until the leeks and onions have caramelized. The smell is just fantastic! They will become soft and brown and beautiful. Season with salt and pepper.
While I was cooking the veggies, I envisioned them releasing their protective energy. I sort of "smudged" myself with onion vapor. Yum. :)
When the crust has blind baked for a while, remove it and remove your homemade pie weight. Spread the onion and leek mixture onto the bottom. In a bowl, whisk together the eggs and cream. Add salt and pepper. Pour over the leeks and onions and pop into the oven. Bake until set.
I didn't notice exactly how long mine baked. It seemed as though it were perfectly set after 15 minutes or so. Maybe it was because I had the oven on for a while. Whatever the reason, it baked quickly and was soon firm and lightly brown on top and OMFG delicious.
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup chilled butter, cut into small cubes
1/2 cup chilled shortening, cut into small cubes
1/4 - 1/2 cup ice water
If you have a food processor, this crust is super easy to put together. Put the flour, salt and fat (mmmm....two kinds of fat) into the food processor and pulse until the mixture resembles a coarse meal. Add the ice water a few tablespoonfuls at a time, pulsing in between. To test, pinch a little bit of the dough together. If it sticks together and isn't crumbly, it's ready.
Turn the mixture out onto a board or table and gather into a ball. Flatten into a disc and wrap in plastic wrap. Place in the refrigerator for an hour.
After an hour, divide the dough into two pieces. (I actually used the whole thing for my 10-inch dish. The crust was a little thicker, which is how I like it.) Using a floured rolling pin and a lightly floured surface, roll the pastry out into circles about 1/4 or 1/3-inch thick. Place in a buttered pie plate and poke holes all over the bottom. This will let steam escape and keep the pastry from being puffy.
Heat the oven to 375. Put a buttered piece of foil or parchment into the bottom of the crust and weigh it down with a handful of beans or a couple handfuls of rice. You can buy an expensive pie weight if you wish, but you probably have extra rice or dried beans lying around the house. You can't eat the beans or rice after, but you can store these items in a jar and reuse for future crusts.
Bake for 10-15 minutes.
Filling
While the pastry was busy chilling, I started making my filling. I used:
2 leeks, split down the middle and sliced into thin rings **
1 1/2 white onions, thinly sliced
1 - 1 1/2 tablespoons butter
4 eggs
1/2 cup cream
salt and pepper to taste
**Note on leeks: Leeks are notorious for being hard to clean. I find that the easiest way to get rid of the deep-down grit is to split them down the middle and slice them into the pieces I want to use. I discard the tough green tops. Then, put the slices into a bowl of water. The leeks will float and after a few minutes, all the grit will sink to the bottom. Use a strainer to scoop out your clean leeks.
Melt the butter in a skillet and add the onions and leeks. Cook on low, low heat until the leeks and onions have caramelized. The smell is just fantastic! They will become soft and brown and beautiful. Season with salt and pepper.
While I was cooking the veggies, I envisioned them releasing their protective energy. I sort of "smudged" myself with onion vapor. Yum. :)
When the crust has blind baked for a while, remove it and remove your homemade pie weight. Spread the onion and leek mixture onto the bottom. In a bowl, whisk together the eggs and cream. Add salt and pepper. Pour over the leeks and onions and pop into the oven. Bake until set.
I didn't notice exactly how long mine baked. It seemed as though it were perfectly set after 15 minutes or so. Maybe it was because I had the oven on for a while. Whatever the reason, it baked quickly and was soon firm and lightly brown on top and OMFG delicious.
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