Hamburger-Vegetable Soup with Tortellini

Today is a second day of snow day so there's no school for my son and myself.  Yesterday I did housework that included laundry, vacuuming, mopping, and dusting!  It's very rare that I got to do dusting when I do my weekly cleaning--ooppsss--as that chore is very tedious and I do not like it at all.  If I can do dusting at least once a month, it is already a triumph for me.  Hey, I am not perfect, are you? :)

I also did some baking which I will probably post the recipe in here.  I do like having snow day because I get to catch up with my chores and to play around in the kitchen.  And yes, I am the kind of person who can't sit still because I will end up eating snacks all day long.  Plus, being at home always makes me hungry; I think it's the comfort of the home that brings calm, stability, or equilibrium to my mind that the immediate response--at least for me--is hunger.

Speaking of being hungry, this past weekend I made this soup which was soo good and easy.  It defines comfort food with rich tomato broth and the pillow-like texture of cheese tortellini.   The flavor is very similar to having hamburgers; that's a plus!

 Wouldn't this be great to have on snow days?

Hamburger-Vegetable Soup with Tortellini

Serves 6 to 8


1 pound lean ground beef
1 cup chopped yellow onion
1 teaspoon vegetable oil, if needed
1 can (14 1/2 ounces) petite diced tomatoes, no-salt added
6 cups beef stock or broth
2 cups tomato juice
1/4 teaspoon dry Italian seasonings
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoon Worcestershire sauce
2 to 3 drops Tabasco sauce
1 package (10 ounces) frozen mixed vegetables, rinsed
1 package (9 ounces) cheese-filled tortellini
Freshly grated Parmesan cheese for topping


In a large Dutch oven over medium heat, brown meat with onion until meat is no longer pink, about 5 minutes.  Add oil if needed to keep meat from sticking.  Add tomatoes, stock, tomato juice, dry Italian seasonings, salt, pepper, Worcestershire sauce, and Tabasco sauce.  Bring to a boil.  Reduce heat to medium-low and simmer, uncovered, for 30 minutes.

Increase heat to medium-high.  Add vegetables and tortellini and cook, uncovered, until vegetables and tortellini are tender, about 10 minutes.  Ladle into a bowl and sprinkle with Parmesan cheese.


Source:  adapted from The Big Book of Soups and Stews by Maryana Vollstedt

Artichoke and Spinach Quiche

I know I've neglected this blog for a few weeks but vacation time came first before a hobby! :)  I had a family vacation for 2 weeks and my aunt is still staying with my parents so I'm very preoccupied with family.  But before I go (again), I want to share this easy quiche recipe.

I was browsing at Fred Meyer a while ago and saw this spinach and artichoke Parmesan dip from Stonemill Kitchens brand.  I decided to buy and gave it a try because I've always loved the spinach and artichoke combination.  I made this twice already for dinner, paired with salad, and everybody devoured it everytime.

Artichoke and Spinach Quiche

Yields one 9-inch pie


1 (9-inch) unbaked pie crust
5 eggs
1/4 cup heavy cream
1 cup halved cherry tomatoes
2/3 cup Stonemill Kitchens' Spinach and Artichoke Parmesan Dip


Preheat the oven to 375F.

Beat eggs with heavy cream in a bowl.  Spoon in the dip into the egg mixture and whisk until combined.  Add cherry tomatoes to it and pour into the pie shell.

Bake in the preheated oven for 30 minutes or until eggs are set and golden on top.  If the crust gets brown too quickly, cover the top with aluminum foil.

Let the quiche cool on a rack before cutting it.


Source: Stonemill Kitchen

Tomato and Dijon Tart with Parmesan and Basil Crust

I think everyone agrees that this season's harvest is exceptional.  Summer produce is ripe at alarming rate and the sheer number of yields can be overwhelming.  What to do with hundreds of zucchinis, tomatoes, green beans?  Will there an end to cucumbers and peppers?  I like to tell people that for every garden, one can only have 1 zucchini plant!  But, really, seeing those wonderful produce is heartening and eating is naturally more enjoyable with the freshest local fruits and vegetables.

Here's a recipe to help you use the over abundant tomatoes.  It's a tart that with an addition of basil leaves and Parmesan emanates aromatic, sweet and cheesy.  The combo works well with tomatoes and savory custard filling.

Tomato and Dijon Tart with Parmesan and Basil Crust

Serves 6-8


For the dough:
1 cup all-purpose unbleached flour, plus extra for dusting
1/4 cup grated Parmesan cheese
6 teaspoons unsalted butter, softened
10 basil leaves
1/2 teaspoon salt
1 large egg

For the filling:
3-4 ripe, medium tomatoes, all of similar size and shape, thinly sliced
1 Tablespoon flat-leaf parsley, finely chopped
2/3 cup half-and-half
2/3 cup creme fraiche
2 large eggs
1 heaping tablespoon Dijon mustard
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese


To make the dough:  Process the flour, Parmesan, butter, basil leaves, and salt together in a food processor until the mixture resembles fine green bread crumbs.  Add the egg and 1 tablespoon cold water, and bring the mixture together to form a soft dough.  Add a little extra water if needed.  Wrap in plastic wrap and chill for 30 minutes.  Preheat the oven to 400F.

Roll out the dough on a well-floured surface to a large circle about 1/8-inch thick and use to line the tart pan, making sure it overlaps the sides.  Trim all but 1/2-inch of the overhanging dough.  Prick the bottom with a fork, line with parchment paper, and fill with baking beans.  Place it on a baking sheet and bake for 15 minutes, until the dough is lightly cooked.  Remove the beans and paper, and bake for another 5 minutes to crisp.  Trim off any ragged edges while still warm.  Reduce the heat to 350F.

For the filling:  Place the tomatoes in an overlapping circle around the edge of the tart.  Fill the center with a smaller circle of tomato slices.  Scatter the chopped parsley over the tomatoes.  Whisk together the half-and-half, creme fraiche, eggs, mustard, salt and pepper in a large bowl.  Place the tart back on a baking sheet and carefully pour the cream mixture over the tomatoes.  Scatter the grated Parmesan cheese over the top.

Bake for 35 minutes, or until golden on top and the filling has just set.  Set the tart aside to cool for at least 30 minutes before eating warm or cold.  This is best eaten the day it is made.


Source:  adapted from Pies: Sweet and Savory by Caroline Bretherton

Salmon, Vegetable and Cheese Chowder

Every now and then, even in summer, we love to eat comfort food like soup or chowder.  This chowder satisfies the need of eating something wholesome and relatively easy to prepare.  Not too mention a way to use fresh corn that is in season.

I served this with slices of sourdough bread along with butter and considered dinner accomplished :)

Salmon, Vegetable and Cheese Chowder

Serves 4 to 6


1 cup chopped yellow onion
2 medium russet potatoes (about 1 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice
4 cups chicken stock or broth
1 cup half-and-half or milk
1 cup flaked cooked salmon
1 cup Monterey Jack cheese or a combo of Cheddar and Monterey Jack
3/4 teaspoon salt
1/2 teaspoon dried thyme
Freshly ground pepper to taste

In a large soup pot over high heat, bring vegetables, garlic, rice and 3 cups of the stock to a boil.  Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Transfer to a food processor and blend in batches until slightly chunky.  Return to soup pot.  Stir in remaining 1 cup stock, half-and-half, salmon, cheese, salt, thyme, and pepper.  Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes.


Source:  The Big Book of Soups and Stews by Maryana Vollstedt

Chile and Cheese Quiche

Is everyone enjoying the summer weather?  I am.  Everytime I drive with my windows open, I'm reminded how happy I am to be able to feel the warmth of the sun.  Yes, there're days with scorching heat even in Oregon, but thanks to a window AC, those are bearable :)  The only thing I despise to do when it's too hot is to water my yard.  Last Sunday when we had a thunderstorm, I felt relieved, literally!

This recipe that I'm writing is one that I think is yummy for a summer meal.  It's a quiche with Southwestern flavor, and the main proteins are cheese and eggs.  Really, you can make a wonderful meal with great tasting cheese and good quality eggs, I don't think my family ever gets bored by those two.  Yes, there's pastry crust that needs to be done first but it's not that hard to make one.  Pair this quiche with whatever vegetables in season or even chips and salsa, you'll have a complete meal for the day.  

Chile and Cheese Quiche

Serves 6 to 8

1 recipe Flaky Pastry (recipe follows), refrigerated for 30 minutes

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

3 large eggs

1 teaspoon salt

½ teaspoon chili powder

1 ½ cups hal-and-half

1 can (4 ounces) chopped green chiles

½ cup sliced ripe black olives

2 tablespoons finely chopped green onions (white and green parts)

Guacamole for serving

Sour cream for serving

Preheat the oven to 350F.  Roll out the chilled pastry into a 12-inch circle and transfer to a 9-inch pie pan.  Flute the edges.

Mix the cheeses together and spread over the bottom of the pastry.  In a medium bowl, mix the eggs, salt, chili powder, half-and-half, chiles, olives, and green onion.  Pour the mixture over the cheeses in the pie pan.

Bake for 45 minutes, or until a knife inserted in the center of the filling comes out clean.  Serve each piece with a dollop of guacamole and sour cream.

Flaky Pastry

Makes one 8- or 9-inch piecrust

¾ cup all-purpose flour

¼ teaspoon salt

5 tablespoons chilled unsalted butter

1 large egg yolk

1 teaspoon fresh lemon juice

2 to 4 tablespoons ice water

In a large bowl, combine the flour and salt.  Using a pastry blender, two knives, or a pastry fork, cut in the butter until the fat is the size of dried peas.  Alternately, combine the ingredients in a food processor with the steel blade in place, and pulse.

In a small bowl, whisk together the egg yolk, lemon juice, and 2 to 3 tablespoons of the ice water.  Drizzle the egg mixture over the flour mixture.  With a fork or spatula, mix until the pastry holds together in a ball, adding more ice water if necessary.

Turn out onto a work surface and knead lightly once or twice to shape the dough into a ball.  Wrap in aluminum foil or plastic wrap and refrigerate until firm, about 30 minutes, before rolling out the dough.  Proceed as directed in the recipe you are using.

Source:  The Best Casserole Cookbook Ever by Beatrice Ojakangas

Beet Cheese Tart

I used to cook beet dish only for myself; now I have partners in crime, my parents.  They will try my food as well, though I'm not quite sure if they like all of it.  Sometimes what I cook will be too radically different than what they are accustomed to eat.  Take this beet cheese tart.  It looks delicious and it tastes delicious as well.  The cheeses I used here were made locally in Oregon and I was very happy the way it turned out.  The original recipe calls for different colors of beets but what I had on hand was the regular red ones.  I'm sure if I change the type of vegetable, it might work as well.  Think of summer veggies out there, it's suddenly a great idea to make this tart again.

Beet Cheese Tart

Makes one 13 x 19-inch tart

--------------------------------------------------------------

All-purpose flour, for dusting

Pâte Brisée, recipe follow

1 1/2 pounds (without greens) beets

2 tablespoons extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

1 pound fresh goat cheese, room temperature

1/2 scant fresh ricotta cheese (4 ounces)

2 teaspoons finely chopped fresh thyme, plus about 1 teaspoon whole leaves

1/2 cup grated fontina cheese (about 2 ounces)

Preheat oven to 375 degree F.  On a lightly floured surface, roll out dough 1/8 inch thick.  Press firmly into a 13-by-9-inch rimmed baking sheet, leaving a 1-inch overhang on all sides.  Tuck overhanging under to create a double thickness; press firmly against pan.  Pierce bottom of shell all over with a fork.  Refrigerate or freeze until firm, about 30 minutes.

Line shell with parchment; fill with pie weights or dried beans.  Bake until golden brown, about 30 minutes.  Remove weights and parchment.  Transfer to a wire rack to cool completely.  (Keep oven on.)

Trim all but 1/2 inch of stems from beets; rinse well.  Toss with oil and 1 teaspoon salt.  Transfer to a rimmed baking sheet; cover with parchment, then tightly with foil.  Roast until beets are tender, 45 minutes to 1 hour.  When cool enough to handle, peel beets with a knife.  Cut into thin rounds.  Raise oven heat to 425 degree F.

Stir together goat cheese, ricotta, and chopped thyme until well combined; season with pepper.  Spread mixture over tart shell, filling all the way to edges.

Arrange beets over cheese mixture, overlapping slices slightly.  Lightly season with salt.  Sprinkle fontina and whole thyme leaves on top.  Lightly drizzle with oil, and season with pepper.  Bake until golden brown, about 25 minutes.  Serve warm

----------------------------------------------------------------------

Pâte Brisée

Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) cold unsalted butter, cut into small pieces

1/4 to 1/2 cup water

Pulse flour, salt, and sugar in a food processor.  Add butter, and pulse quickly until mixture resembles coarse meal, with some large pieces remaining.  Drizzle 1/4 cup water over mixture.  Pulse until mixture just begins to hold together.  If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse.

Gather dough into a ball, wrap loosely in plastic, and press into a disk using a rolling pin.  Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.

Source:  adapted from Martha Stewart's New Pies and Tarts

Ham and Cheese Waffles

Let me not forget what my parents ask for the breakfast; yes, waffles as well.  For them I made these ham and cheese, it sure pleased their appetite.

Ham and Cheese Waffles

Makes 6 to 8 waffles

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt

1 3/4 cups buttermlk

4 tablespoons unsalted butter, melted and cooled

1 large egg

3 ounces sliced deli ham, minced

3 ounces cheddar cheese, shredded

Heat the waffle iron according to the manufacturer's instructions.  Adjust an oven rack to the middle position and heat the oven to 200 degree.  Set a wire rack over a baking sheet and set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl.  In a medium bowl, whisk the buttermilk, melted butter, and egg together.  Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).  Gently fold in the ham and cheddar with a rubber spatula.

Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes.  Transfer the waffles to the wire rack (do not overlap), cover with a clean kitchen towel, and keep warm in the oven.

Repeat with the remaining batter.  Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

Source:  adapted from The America's Test Kitchen Family Baking Book

Gluten-Free Cheese Spritz Cookies

I admit it's getting harder to write a new and meaningful post every week; the intention to write is always there but the time is somewhat harder to find.  I've always told myself that I keep this blog for myself, I write a post for myself, not for seeking an audience; thus I don't need to feel guilty for being absent.

I was gone for almost a week for spring break.  To a place that's familiar, but once I was there, it felt instantly like a distant, not-that-close cousin.  It offered a chaotic, rude, and sheer madness to get from one place to another; the only things that's still dear to my heart were close friends, relatives, and food.  I was amazed to find more and more eateries in one place, where the people look homogenous enough to feel like I was in a different country.  I didn't regret leaving it, but I couldn't deny that I missed that one perfect bowl of ramen.

Here, back home, I'm faced with this draft and pictures that accompany it.  I made gluten-free cheese spritz cookies based on a book about Indonesian snacks a while back, and thought of sharing it here.  The book was given to me by one of my foodie friends in Jakarta.  She and I met when I went back to Jakarta last year; thanks Vania for the book.  It was full of "camilan", or snacks recipes which were enticing enough to try.  I decided to try "semprit keju", which translates to cheese spritz cookies.  The gluten-free part comes from the tapioca starch that's used for making the cookies.  It's not unusual to find cookies in Indonesia that's made of tapioca starch since Indonesia continues to produce one of the best tapioca starch in the world, it numbers three among the top producers.

To eat something familiar is like introducing your tongue back to that first taste.  For a perfect "semprit keju", all the consistency and flavor has to be perfect, it needs to strike a balance between delicate and crunchy at the same time.  It should be to the point of being too cheesy, but also with a hint of sweetness.  The cookie needs to be small enough for a person to eat in one bite because it crumbles at the slightest touch.  Once bitten, it should melt in the mouth, leaving behind a trail of toasty aroma of the cheese and nuttiness of the tapioca starch.  Sadly, I haven't found the perfect recipe.  This, shall do for a while.

Gluten-Free Cheese Spritz Cookies

300 gram margarine, plus extra for pan greasing

200 gram confectioners' sugar

2 egg yolk, at room temperature

2 tablespoons dry milk

225 gram aged Cheddar cheese, finely grated, leave at room temperature to dry out

2 tablespoons Edam cheese, finely grated

475 gram tapioca starch

Grease two 11-x 17-inch baking pan with margarine.  Set aside.  Preheat the oven to 325 degree F.

In a mixing bowl, combine together margarine, sugar, egg yolks, and dry milk.  Using a balloon whisk, cream the ingredients until fluffy and pale in color.  Add both cheeses, whip until well combined.  Divide the mixture into four equal portions since the mixture tends to dry out when combined wholly.  The key is to work with small portion at a time and keep the rest of the mixture covered while working with one mixture.

Divide the tapioca starch into four equal portions as well.  Using a scale is recommended here.  Mix one part of dough mixture with one part of tapioca starch, whisk until it well combined.  Scoop into a pastry bag fitted with a star tip, or you could use a spritz cookie maker.  It is easier with a spritz cookie maker in my opinion.  Squeeze the dough into prepared pans, leaving about 1-inch space in between cookies.

Bake one pan at a time, about 18-20 minutes, or until the cookies get brown around the edges and the color looks dull.  Rotate pan halfway done to ensure even baking.  Once the timer is done, leave the cookies on pan for about 1-2 minutes.  Place on cooling racks to cool completely.  Do the same for the rest of the dough.  The cookies should be stored in an airtight container.

Source:  adapted from Camilan Khas Indonesia

Cheesy Potato Corn Scones

The weather has been nice, there's no rain in the forecast for several days, life has been good, why not baking something cheesy?  :)  I'm going back to baking for fun again and I like it so much, thank you.

For a long time I haven't participated in any blogging events,  that I almost forgot that it's supposed to be a fun activity to  do--in my leisure time when I have it.  The annual World  Bread Day is one of them; Zorra, the founder of the event  reminded many of us the food bloggers to participate in this  event this year.  It's the fifth one, and I'm certainly grateful  for her nudge for I haven't been a faithful participant.

Since time is short, just like the fall days ahead, I decided to  bake something quick as well.  It's quick but big in flavor and  it's tender-warm-cheesy-potatoey scones.  Bite into it and  you'll find pockets of cheesy morsels along with the  crunchines of cornmeal and poppy seed.  Scones may not be  hip but it's the food that feeds the soul.

Cheesy Potato Corn Scones

Makes 8 scones



2/3 cup water

2/3 cup instant mashed potato flakes

1/4 cup cold unsalted butter, diced

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 cup shredded cheddar cheese (4 ounces)

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon poppy seeds

1/2 cup milk



Lightly greased a baking sheet; set aside.  In a small saucepan, bring the water just to a simmer; remove from heat.  Stir in potato flakes until moistened.  Stir in butter until it's incorporated to potato flakes.

In a large bowl, combine flour, cornmeal, 3/4 cup of the cheese, baking powder, salt, and poppy seeds; stir in potato mixture and milk.  With floured hand, gently knead and fold the dough for five to six strokes, or until the dough comes together in one mass.  Pat the dough lightly to flatten it into a 9-inch circle on prepared baking sheet.  Cut dough into eight wedges using a pizza cutter or floured knife (do not separate).  Sprinkle edges with remaining cheese.

Bake in a preheated 400 degree F oven for about 25 minutes or until lightly browned.  Gently pull or cut scones to separate.  Serve warm.



Source:  adapted from Better Homes and Gardens Holiday Baking 2009