In a small bowl, whisk together red wine vinegar, Dijon mustard, garlic, olive oil, salt and pepper. In a medium skillet over medium-low heat, cook bacon and onion until bacon is crisp, 6 to 8 minutes, stirring occasionally. (Or work in stages.) Preheat perforated grill pan over medium heat. Prepare grill for direct grilling over medium (350 to 450 degrees) and high (450 to 550 degrees) heat. Discard stems and cut mushrooms into quarters. Makes 4 servings Tested by Marybeth Jacobson Ingredientsģ slices thick-cut bacon, cut into ¼-inch diceĢ cloves garlic, minced or pushed through a pressĢ tablespoons finely chopped fresh chives Preparation Bake in preheated oven 45 to 50 minutes, until custard is firm and has risen above the crust. Then place cauliflower filling on top, followed by remaining cheese. Place half the cheese over bottom of crust. While crust bakes, prepare filling: In bowl, vigorously whisk eggs, cream, milk, salt and nutmeg. Remove pie weights and bake 5 more minutes. Remove from heat and keep warm.įill crust with pie weights and bake in preheated oven 10 minutes. Add cauliflower with about a tablespoon of water and cover. Sauté until shallots are caramelized, about 8 to 10 minutes. Place garlic, shallot and butter in a saute pan and sauté until shallot starts to brown. Roll out piecrust, fit into 9- or 10-inch deep-dish pie pan and place in freezer 20 minutes. ½ cup pecan halves or medium-size pieces Preparation Makes 6 to 8 servings Tested by Nancy Stohs IngredientsĤ cups cauliflower (cut into small florets)
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