A few weeks ago, David Davenport shared his steamed cauliflower recipe. This week, he continues with the veggie theme by sharing his vegetable-filled breakfast quiche. Quiche with Vegetables David Davenport Bloomington Cooking School 9-inch pie crust 1 cup heavy whipping cream 1/2 teaspoon dry mustard 3 large eggs Several scrapings of a whole nutmeg White pepper, to taste 1/2 teaspoon salt 10-ounce bag frozen stir-fry blend of vegetables 3 1/2 ounces grated extra-sharp cheddar cheese Parmesan cheese, to taste 1) Place pie crust in a pie tin, and prick the bottom and around the side of the pie crust with a fork. 2) Bake at 350ºF until a brown tinge begins to appear on the surface. This should take less than 10 [...]
Originally published April/May 2013
BY CAIRRIL MILLS When Joan Fischer of Joan’s Caramels talked with her husband, Frank, about a slogan for her new business, she said, “It has to have the word ‘smile’ in it. Everyone who tries the caramels smiles.” The result? “Put a smile on your taste.” Fischer, 49, who had been making caramels for years, tweaking an old family recipe, finally began selling them in February 2011 at the urging of friends and family. What finally got the enterprise to become real, she says, was a serendipitous relationship with Deanna Hawkins, owner of Sugar Daddy’s Cakes and Catering. Fischer happened to notice that the bakery closed at 2:30 pm each day, leaving the commercial kitchen unused. “Without Deanna saying yes [...]
Have you ever considered cooking a cauliflower whole? David Davenport’s cauliflower recipe will bring a new look to your table spread. Steamed Cauliflower David Davenport Bloomington Cooking School Cooking pot with lid (large enough to hold a vegetable steamer and whole cauliflower) Vegetable steamer rack Small saucepan 1 large head of white cauliflower 1 1/2 sticks of butter 1 tablespoon Progresso Italian Style Bread Crumbs 1) Trim remaining stem and leaves from the bottom of the cauliflower. 2) Put one inch of water into the pot and add the steamer rack. 3) Set cauliflower, base down, in steamer and cover. Set stove to high and bring to a boil. Turn down to medium heat. Let steam for about 15 minutes. 4) [...]
Originally published October/November 2012
BY CHRISTINE BARBOUR I am a popcorn junkie. I love it, I crave it, I fantasize about it. Sometimes, after a long, hard day, when I am too tired even to slice a vegetable, make a sandwich, or, indeed, lift a fork, I will have a big (big!) bowl of popcorn for dinner. Sprinkled with salt, or jalapeño seasoning, or maybe a little sugar, or, what the heck, all three—it is comfort food extraordinaire. Which is odd because really, when you get right down to it, popcorn is mostly air. Still, it is the crunchiest, saltiest, corniest air you will ever eat. If anyone in the house is having popcorn, I am too, seduced by that buttery hot aroma that [...]
Two weeks ago, we shared David Davenport’s one-of-a-kind meatloaf. What goes better with meatloaf than some homemade mashed potatoes? Horseradish Mashed Potatoes David Davenport Bloomington Cooking School 4 large Idaho potatoes 8 ounces cream cheese 1 stick butter, salted 2 tablespoons prepared horseradish (or to taste) 1) Peel and dice potatoes. Cook until tender. Drain and put back in hot pan. 2) Let them steam in the hot pan to dry. 3) Add cream cheese, butter, and horseradish. 4) Whip with electric mixer until smooth.