Simple Sunday Supper – Quiche Lorraine

Tonight for supper is one of the best excuses to cook lots of bacon – Quiche Lorraine. I use turkey bacon but you can also use leftover chopped smoked ham. This recipe is a standby from an Old Betty Crocker cookbook. I like to sprinkle fresh chopped chives on top before putting into the oven. Served with a nice crusty bread, steamed asparagus and a bowl of fresh strawberries, this supper sings Spring!  Leftovers make a good light lunch.  One of my snooty type friends said Lorraine was a region in France without cheese and that this was just bacon and cheese quiche.  Whatever.  It’s good.  A quiche by any other name and all that.

You can make a nice rich pate brisee, use one of those refrigerated pie crusts from the dairy case, or use a thawed, frozen deep dish pie crust. I’m using the latter because it is Simple Sunday Supper.   Bon Appetit, y’all!

Ingredients
1 (9 inch) pastry dough (I use frozen, deep dish thawed and pre-baked)
12 slices bacon, crisply fried and crumbled (I use 6 slices of turkey bacon)
1 cup shredded swiss or cheddar cheese
1/3 cup minced onion
4 eggs
2 cups whipping cream or light cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Directions
Heat oven to 450°F. Saute/caramelize onions. Sprinkle bacon, cheese and onion in pastry-lined pie pan. Whisk eggs slightly, beat in remaining ingredients. Pour mixture into pie pan. Bake for 15 minutes at 450°F. Reduce oven temperature to 300°F. Bake an additional 30 minutes. Quiche is done when knife inserted 1 inch from edge comes out clean. Important–let stand 10 minutes before cutting.

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Sunday Supper – Okonomiyaki

This is one of my favorite easy Japanese meals. Okonomiyaki means, as you like it. Truly, except for cabbage, the ingredients are what you like. I eat mine with just veggies. Hubby-san likes it with either bacon or shrimp. You can use cabbage, green onion, shredded carrots, squash, shredded kale, shrimp. cooked chicken, shrimp, eel, chopped ham…

Sometimes you will hear this dish called “Japanese Pancakes” or “Japanese Pizza” over here. Call it by its traditional name: Okonomiyaki – it’s fun to say.  It is easy and forgiving. If you don’t want to use dashi, use vegetable broth or water. It will not have the same depth of flavoring, but will still be good. One of the ingredients (I am giving you a warning on this), Nagaimo, can be found in many Asian food stores. I have a sensitivity to the raw yam so I make sure I keep plastic wrap on it while I grate it. Also, it turns to pure slime. Ugly stuff but it is great in this recipe – holds the batter together and tastes good.

You can make the batter into two 8 inch pancakes or several smaller ones. “As you like it!”. I use an electric griddle on the table to prepare and to even, eat it on. In restaurants in Japan, you will find the hot plates in the tables for this purpose.

Douzo meshiagare, y’al

lIngredients

1 cup all purpose flour
1 cup Dashi (fish broth)
1 egg
3-4 Tbsp Nagaimo (long yam), grated
1/4 tsp salt
1/4 tsp soy sauce
1/4 cabbage (about 12oz), chopped fine
3-4 green onions, chopped fine
2-3 Tbsp pickled red ginger (Benishouga, not sushi ginger), chopped fine
1 Tbsp oil
6 pieces thinly sliced bacon
Okonomiyaki sauce or Tonkatsu sauce (I mix Worcestershire, ketchup and bit of sugar)
mayonnaise (I use Kewpie)
dried bonito flakes (Options)
dried green seaweed (Aonori) (Optional)

Instructions
1.In a big bowl, slowly stir together, to avoid lumping,flour and Dashi together until smooth. Stir egg and yam to flour mixture. beating well at this point. Season it with salt and soy sauce.
2.Add cabbage, onions, and ginger to the batter and mix. Also other veggies, chicken, seafood, if you like.
3.Heat oil in a skillet, pour half of the pancake batter into an 8″ circle, and lay 3 pieces of bacon on it. Fry at medium heat until the bottom becomes golden brown, about 5-7 minutes.
4.Flip to fry the other side until the bacon becomes crispy, about 5-7 minutes.
5.Flip one more time, bacon side up, and spread Okonomiyaki sauce and mayo on the pancake.
6.Sprinkle dried green seaweed, then dried bonito flakes over the pancake. Serve hot. I top ours with finely chopped green onion and sesame seeds, omitting the bonita flakes.

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