College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [41]
Combine the mozzarella, tomatoes, basil, and chopped garlic in a bowl and season with salt and pepper.
Spoon some of the tomato mixture onto each piece of toasted bread and serve immediately.
Bargain Shopper:
You may wonder where to find fresh mozzarella cheese. Many grocery stores now have self-serve olive bars that often include fresh mozzarella; otherwise, check the deli counter. They usually have fresh mozzarella that’s quite a bit cheaper than prepackaged versions. Plus, you can get exactly the amount you need.
“Bacon” and Broccoli Quiche
“Bacon” and Broccoli Quiche
Quiche is perfect party food. You can put in any kind of vegetables for filling, and it can be served warm or at room temperature. If you make this in an 8-inch square baking pan, you can cut it into squares for easier serving. –M
Makes 1 quiche
2 cups broccoli florets
6 eggs
1 cup evaporated milk
1½ cups mixed grated Cheddar and Jack cheeses
¼ cup imitation bacon bits
½ teaspoon salt
1 prepared piecrust
Preheat the oven to 325°F.
Place a large saucepan with 1 inch of water over high heat and bring to a boil. Add the broccoli to the pan, cover, and cook for 4 minutes, or until tender. Drain the water. (Alternatively, if you have a microwave, place the broccoli in a microwave-safe container and add a little water. Cover with plastic wrap or wax paper and microwave on high heat for 5 minutes, or until tender.)
Whisk together the eggs and evaporated milk in a large bowl. Stir in the cheese, broccoli, bacon bits, and salt.
Press the piecrust into an ungreased 9-inch pie or tart pan. Using a fork, press the tines into the crust around the rim to make a simple pattern. Pour the egg mixture into the crust and bake for 30 to 35 minutes, or until lightly browned and set in the center. Remove from the oven and cool completely. Cut into wedges or squares just prior to serving.
Bargain Shopper:
Okay, this may seem obvious, but I’ll mention it anyway. Store-brand piecrusts are substantially cheaper than the name brands, and they’re usually just as good.
Caramelized Onion Tart
One taste of this and you will be hooked. The caramelized onions are so sweet that this could practically be a dessert. Other than the onions taking a while to caramelize, it’s so easy to put together, too. Be sure to let it cool completely, and then use a really sharp knife when cutting it so the squares come out clean. –J
Makes about 60 pieces
1 prepared piecrust
3 large onions
2 tablespoons butter
Salt and pepper
3 egg yolks
1 (12-ounce) can evaporated milk
Preheat the oven to 375°F. Press the piecrust into an ungreased 8-inch square baking pan.
Peel the onions, cut them in half, then cut into thin slices. Place the butter in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 25 to 30 minutes, or until the onions are golden brown and caramelized. Spread the onions evenly over the piecrust and season with salt and pepper.
Beat the egg yolks slightly, then mix in the evaporated milk. Pour over the onions and bake for 20 to 25 minutes, or until set in the center. Remove from the oven and cool completely. Cut into 1-inch squares just prior to serving.
Cooking 101:
Caramelizing onions takes a while but is well worth the effort. Cooking the onions slowly allows them to release their sugar and become golden brown and sweet. And on a completely different note, evaporated milk is just milk with 60 percent of the water removed. Don’t confuse it with sweetened condensed milk, which is milk cooked down with added sugar.
Focaccia with Tomatoes and Roasted Garlic
What is focaccia really? Is it pizza? Is it bread? Well, it’s a little bit of both. This version of focaccia is definitely a crowd-pleaser. Just stand back and watch people’s eyes light up as they get the zip from the crushed red pepper. That, along with the subtle taste