Vegetables

Mushroom, Shallot and Goat Cheese Quiche

Fall is in the air — or at least, football is — and I’m more willing to turn on my oven.

Around this time of year, I also start wanting something savory and more substantial for breakfast than just yogurt. Good fuel before an early kickoff on Saturdays, and a bit more filling on a weeknight.

Enter the quiche. Versatile, simple, hearty, and portable. All you need is a couple eggs, cream (don’t substitute milk or half-n-half), and whatever vegetables, cheese, meat, and herbs you have hanging around. (Here’s one for spinach and bacon quiche).

Have a great weekend, and happy cooking!

Mushroom, Shallot and Goat Cheese Quiche

1 1/2 tablespoons unsalted butter
2 shallots, finely chopped
1 pkg (8-10 oz) crimini mushrooms, sliced
1 tablespoon fresh minced thyme, or 1 teaspoon dried thyme
2 tablespoons goat cheese, crumbled (or substitute your favorite cheese)
3 eggs
2/3 cup heavy cream
Salt and pepper

In a large pan, melt butter over medium heat. Add shallots. Season with salt and pepper; saute until translucent, 2-3 minutes. Add mushrooms; season again with salt and pepper. Increase heat to high; sauté until browned and softened, 5-8 minutes. (Be sure the liquid absorbed into the mushrooms, released, and then evaporated.) Add thyme; sauté for an additional 30 seconds. Pour mushrooms into a bowl to cool for at least 15 minutes.

Preheat oven to 350 degrees. Spread mushrooms across a 9-inch pie plate, discarding any liquid. Sprinkle with cheese. Combine cream, eggs, and additional salt and pepper; beat lightly to combine. Pour over pie plate. Carefully transfer plate to oven. Bake for 35 minutes, until center has puffed up uniformly and top is lightly golden-brown. Transfer to a wire rack to cool. Let sit at least 15 minutes before slicing. Serve slightly warm or room temperature.

Shrimp and Zucchini Tacos

I started a new job today. I’m really excited for an entirely new challenge, meeting new colleagues, and using my brain in new ways. More to come on that front.

Anyway, they say you should take time off between jobs. I didn’t really follow that advice. I took a couple of days, and I played catch-up on errands, sleeping, and mostly boring things. (I would have included quality time at the pool, but Mother Nature had other plans.) But, I did get to use some of that extra time for berry picking, making and canning salsa, and doing some prep cooking for the week ahead.

Here’s a quick weeknight dinner I whipped up to take advantage of zucchini season, utilize other ingredients I had on hand or was purchasing, and to create a no-leftover meal (between welcome events, navigating a new commute, and various social outings, leftovers would otherwise go uneaten).

Shrimp and Zucchini Tacos

Inspired by Bon Appetit

Per person:
2 teaspoons oil or fat of your choice
1 small zucchini, sliced into half-moons
1/4 red bell pepper, diced
1 tablespoon diced onion, if desired
4 oz. cooked shrimp, cut in half if large
Salt, pepper, chili powder, cumin, other seasonings, to taste
2 or 4 small corn tortillas, 2 flour tortillas, or 2 leaves Boston Bib lettuce

For serving, as desired: diced avocado, salsa, cilantro, lime wedges, etc

Heat oil in a pan over medium heat. Add zucchini, peppers, and onions; sauté until soft, 5-7 minutes. Add shrimp to pan; heat through. Season to taste with salt, pepper, chili powder, and/or cumin.
Meanwhile, heat tortillas (if using). Spoon filling into tortillas or lettuce leaves; serve with desired toppings.

Celery Root Puree

Looks like mashed potatoes… but it’s not. Meet its seductive cousin, celery root puree.

This vegetable dish makes a great base layer for a one-dish main course, like short ribs or creamed chicken, or as a side passed around the table. How about a twist on the classic steakhouse dinner? Perfectly aged beef, celery root puree, and sauteed spinach (or steamed asparagus or broccoli, depending on season). Don’t mind me, I’m just drooling over here in the blogosphere.

Celery root offers a complex flavor – parts butter, sweet and green – and the creamy texture makes it a great foundation for a host of dishes.

Plus, when you buy it, you totally get to impress people at the grocery store. Unlike the hoity-toity shoppers filling their carts with kale, almond flour, and myriad products made from coconut at Whole Paycheck (let’s all roll our eyes in unison), you and your celery root will illicit genuine reactions of fascination and interest. What is that stuff? How do you use it? What does it taste like? Before you know it, you’re the go-to for obscure produce. And that’s pretty fun.

Celery Root Puree

From Around My French Table, by Dorie Greenspan
Serves 6

3 cups milk
3 cups water
1 TBS salt, plus more to taste
2 large celery roots (about 3 pounds total), peeled and cut into 2″ pieces
1 russet potato, peeled and cut into 2″ pieces
1 small yellow onion, peeled and quartered
5 tablespoons unsalted butter, room temperature, cut into pieces
Pepper to taste

Optional toppings: snipped fresh chives, pistachio oil, or browned butter

In a large pot, combine milk, water, and salt. Bring to a boil, watching pot carefully. Add vegetables. Reduce heat and simmer until vegetables are fork-tender, about 30 minutes. Drain, discard the liquid, and shake the colander well to remove as much liquid as possible.

In a food processor, working in batches if necessary, puree the vegetables until perfectly smooth. Add the butter and whir until completely incorporated. Taste and add salt and pepper as needed.

Transfer the puree to a warm serving bowl. Top with chives, oil or browned butter, if desired. Serve immediately.

Store leftovers in the refrigerator up to 3 days or packed airtight and frozen for up to 2 months. To reheat, warm in the top of a double boiler or in a microwave.