"Recipes from the Chef's Kitchen"

Show 740

Great Taste
A Personal Chef Service

website: www.greattastepcs.com
email: chefdanielle@greattastepcs.com

Danielle Neal - Personal Chef

 Spinach, Red Pepper & Feta Mini-Quiche
(Recipe makes about 3 dozen mini quiche)

1)   2 refrigerated Pie Crusts - thawed
2)   1 tbs. Olive Oil
3)   1 medium Onion - chopped
4)   1 Red Bell Pepper - chopped
5)   4 cloves Garlic - minced
6)   ¼ tsp. Salt
7)   Pinch Ground Black Pepper
8)   One 10-oz package frozen chopped Spinach - thawed and drained
9)   1 Egg
10) ¾ cup Heavy Cream
11) ¾ cup Feta Cheese

1)   Heat oven to 400 degrees.
2)   Spray a mini-muffin tin with cooking spray. Roll pie crusts out on lightly floured surface. Use a
       2 ½ -inch biscuit or round cookie cutter to cut rounds from each crust. Re-roll leftover pieces
       and continue to cut until all dough is used. (The pie crusts should yield about 36 rounds.)
3)   In a large sauté pan or skillet, heat olive oil over medium high heat. Add onion, red bell pepper
       and garlic. Season with salt and pepper and cook, stirring occasionally, until softened, about 3
       minutes. Stir in spinach and cook until heated through. Remove pan from heat and set aside.
4)   In a medium bowl, whisk together egg and cream. Stir in onion mixture and spoon filling into
       mini muffin tin. Top each mini quiche with feta cheese.
5)   Bake for 20-25 minutes until filling is set and crust begins to brown.

Petit Croque Monsieur
(Recipe makes about 15 open-faced sandwiches)

For Bechamel Sauce:
1)   1 tbs. Butter
2)   1 tbs. all-purpose Flour
3)   1 cup Milk
4)   Salt and freshly ground Pepper - to taste
5)   pinch of freshly grated Nutmeg

1)   In a small pot, melt butter over medium heat. Add the flour and cook, whisking constantly,
       for about a minute, being careful not to brown the flour. Gradually add the milk, whisking
       constantly until the mixture is smooth. Season with salt, pepper and nutmeg.
2)   Bring mixture to a boil, reduce heat and simmer, stirring occasionally, until the sauce is
       thickened, about 5 minutes.

For Sandwiches:
1)   1 Baguette - sliced into ¼-inch thick slices
2)   ¼ lb. thinly sliced Ham
3)   ¼ lb. grated Gruyere Cheese
4)   The Bechamel Sauce (see recipe above)

1)   Preheat to 400°F. Spray a baking sheet with non-stick spray.
2)   Arrange sliced bread on the prepared baking sheet. Place ham on bread and top with a
       teaspoon of the béchamel sauce. Divide the gruyere evenly over the béchamel and bake
       until the cheese melts and the edges of the ham and bread begin to brown, about 5-7 minutes.
3)   Serve immediately.

In the Studio Kitchen with Danielle Neal (left)
and Lindsey Gustin (right)

Good Eating!!!