Festival of Diwali

We had the good fortune to spend the festival of Diwali in the enchanted city of Pokhara. The holiday is the Hindu celebration of light and it is much like our Christmas, only more colorful. It was wonderful to see this small city decked in lights and drenched with color. We are proceeding to the border to try to enter Tibet. I'll keep you posted. Bob and I have broken away from the group to sample Nepali cooking. I'm so glad we did. The food is similar to, but lacks the fire of some of the Indian food we have sampled on our trip. I hate to see this adventure coming to an end. It really has been a wonderful experience. I hope you are all well. Blessings...Mary

Crustless Onion Quiche

From the kitchen of One Perfect Bite...This lovely crustless quiche is wonderful to have on nights when real appetite fails you. It's also great to have on Sunday morning or for a holiday brunch when your appetite runs wild. It is inexpensive to make and can be prepared by novice cooks without special equipment. The Silver Fox makes this for me when I'm not feeling well. Believe me, if he can do it, you can do it. The onions are bothersome, but doable, and they are a perfect way to teach the culinary technique of sweating. A video showing how to sweat onions can be found here. Please notice the pan used here is a 10-1/2 inch round baking dish. If you use a pan of smaller size you'll have to adjust cooking time. While this can be assembled hours ahead of serving, I bake it at the last minute and serve it warm. I've found the onions get watery in the quiche sits around for too long a time. I usually serve this with a salad and really good peasant bread. If I've convinced you to try this, my work here is done. I'll leave supper in your capable hands. Here's the recipe.

Crustless Onion Quiche...from the kitchen of One Perfect Bite, courtesy of Patricia Wells

Ingredients:

Unsalted butter for greasing baking dish
1 pound onions, peeled
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, carefully stemmed
Kosher salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
4 large eggs
1/4 cup whole milk
3 tablespoons heavy cream

Directions:
1) Preheat the oven to 425 degrees F. Generously butter bottom and sides of baking dish. Set aside.
2) Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
3) In a large unheated skillet, combine onions, butter, thyme, salt, pepper, and nutmeg. Sweat over moderate heat, covered, until onions are soft, about 8 minutes. They should not caramelize or turn brown. Taste for seasoning. Set aside.
4) Crack eggs into a medium-size bowl and whisk just to blend. Whisk in milk and cream.
5) Transfer onions to prepared baking dish, smoothing them out with back of a spoon. Pour egg mixture over the onions. Season with additional pepper and nutmeg.
6) Place in center of oven and bake until top is a deep golden brown and custard is firm, about 30 minutes. To test for doneness, insert tip of a knife in the center of quiche. It is done when the knife comes out clean. Do not underbake or the quiche will be mushy, not firm. Let sit for about 5 minutes to firm up. Serve warm, cut into thin wedges. Yield: 8 servings.

You might also enjoy these recipes:
Swiss Chard Quiche - Foodie/Nutritionist
Golden Onion Mushroom Quiche - The Edible Garden
Corn Quiche with Tortilla Crust
Spinach, Zucchini and Mushroom Quiche - Sing for Your Supper
Potato Frittata - The Comfort of Cooking
Southwestern Sausage Quiche - Plain Chicken
Swiss Onion Tart - One Perfect Bite
Savory Asparagus and Goat Cheese Tart- One Perfect Bite

Red Hot Cinnamon Apple Cider - Pink Saturday

From the kitchen of One Perfect Bite...I wanted to feature a fall holiday drink that can be enjoyed by children and adults who do not use alcohol. This one is very easy to do and only a witch's brew could be more seasonally appropriate. The drink has two ingredients: really good apple cider and cinnamon red hot candies. The two are heated together until the candies melt. That's all there is to it. This is tastiest when served warm.

Red Hot Cinnamon Apple Cider...from the kitchen of One Perfect Bite

Ingredients:
1 quart apple cider
1/4 cup cinnamon red hot candies

Directions:
Place apple cider and cinnamon candies in a large sauce pan. Bring to a simmer and cook, stirring constantly, until candies have melted. Serve warm. Yield: 4 servings.

You might also enjoy these recipes:
Apple Cider Milkshake Recipe - Amanda’s Cookin
Pumpkin Spice Hot White Chocolate Recipe - The Luna Cafe
Hot Caramel Apple Drink Recipe - Real Mom Kitchen
DIY Sparking Beverage Recipe - Elana’s Pantry
Pumpkin Chai Smoothie Recipe - Group Recipes
Warm Cacao with Cinnamon Recipe Made With Almond Milk and Agave - Rawmazing Raw Dood

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Autumn Date and Hazelnut Bread

From the kitchen of One Perfect Bite...The hazelnut harvest is underway here in Oregon. Every fall, stores and farm stands greet us with bins that are brimming with this meaty treasure. They are an important part of the local economy and I use them whenever I can. A local grower actually sells his hazelnuts chopped, roasted and ready for the freezer. It gets even better. If you have the foresight to ask, he also mill the nuts to a fine powder that's perfect for flourless baking. The downside to all this is there is no excuse for not baking cakes and breads that require hazelnuts. I love this particular quick bread. The recipe was developed by Susan Loomis for the French Farmhouse Cookbook and it is the only version of date nut bread that I still make today. It's wonderful for church gatherings or coffees where you have to provide something a little sweet. The bread is extremely easy to make , but if you want the best of flavors let it age for at least a day before slicing. I actually wait 2 days before cutting mine. The crust is what keeps me coming back to this recipe. It is soft and buttery and the loaf has a remarkable aroma that I find irresistable. If you haven't made this bread I hope you'll give it a try. There will be no regrets. Here's the recipe.

Autumn Date and Hazelnut Bread...from the kitchen of One Perfect Bite, courtesy of Susan Loomis

Ingredients:
1-3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
11-1/2 (eleven and one-half) tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla or hazelnut extract
1/2 cup hazelnuts, toasted, skinned and coarsely chopped
1 cup dates, pitted and coarsely chopped

Directions:
1) Preheat oven to 375 degrees F. Butter and flour a 9 x 5 x 3-inch loaf pan. Set aside.
2) Sift flour, baking powder and salt together on a piece of waxed paper.
3) In bowl of an electric mixer, blend butter and sugar until mixture is light and pale yellow. Add eggs, one at a time, beating after each addition. Beat in vanilla or hazelnut extract. Turn mixer to low speed and add the flour, mixing just until combined. Add hazelnuts and dates and mix to distribute through batter.
4) Scrape batter into prepared pan, rapping it sharply on a hard surface to release any air bubbles in batter. Bake in center of oven until the loaf has puffed and a knife inserted into center of cake comes out clean, about 50 minutes.
5) Remove pan from oven and immediately remove it from pan. Cool on a wire rack. Yield: 1 loaf - 8 servings.

You might also enjoy these recipes:
Mango Nut Bread - Chef in You
Fruit and Nut Loaf - Anja's Food 4 Thought
Chocolate and Hazelnut Bread - Chef in You
Cherry and Almond Scones - The English Kitchen
Medjool Date and Walnut Bread - Closet Cooking
Date Nut Spice Bread - Brown Eyed Baker
Three Savory Quick Breads - One Perfect Bite

Soon....

Soon. Did you now that this is the word most commonly used in India and Nepal? Traffic is so terrible in both countries that schedules and appointments are merely suggestions. That is why a 20 minute ride to the airport takes 1 1/2 hours and it's necessary to wait 3 hours for a 30 minute plane ride. We have just left the Chitwan National Wildlife Reserve and had four days of elephant riding as we participated in a tiger search. We did see one and Bob was able to take a shot to show you on our return home. I'm not sure if I saw a hundred rhino or one rhino a hundred times. But we did see them - lots. This was the first place we stayed where accommodations were less than sterling. Think girl scout camp and you'll get the picture. The camp was in the middle of Maoist territory and that came as a surprise to use. The Nepali army guarded all entrances to the park so we were never unsafe. We have just arrived in Pokhara which is proving to be the Kathmandu of my childhood imagination. It's a lovely way to end our stay in Nepal. Food here is still subpar. They keep serving Western food and don't do it well. A bummer, but we had such great food in India that I really shouldn't complain. I hope you are all well. Blessings...Mary

Farfalle with Roasted Cherry Tomatoes

From the kitchen of One Perfect Bite...This pasta lacks any vestige of sophistication and is ridiculously easy to make. I'm featuring it here because it's one of my favorite go-to meals for the fall season. I can't resist the the flavor and fragrance of roasted tomatoes and each year I'm lured by the myriad colors in those tiny baskets that stack the shelves of stores and farm stands. Practicing my usual restraint, I generally end up buying a basket of each color and am left to ponder ways in which to use them. Would that all life's dilemmas be so easy to handle. While I've probably never made this dish twice in the same way, I wanted to formalize a recipe for you to follow. My hope is that you'll use it as a road map first time through, then take the first detour you see and make this recipe your own. There is nothing not to like here, so unless you hate tomatoes or garlic give it a try. Here's my disposable recipe.

Farfalle with Roasted Cherry Tomatoes...from the kitchen of One Perfect Bite

Ingredients:
4 cups cherry tomatoes, cut in half
12 garlic cloves, cut in half (don't be shy)
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground pepper
12 ounces farfalle
1/4 cup chopped fresh basil
1/2 cup freshly shaved Parmesan cheese

Directions:
1) Preheat oven to 400 degrees F. Set pasta water to boil.
2) Combine and toss tomatoes, garlic, oil, basil, salt, hot pepper flakes and ground pepper in a baking pan large enough to hold vegetables in a single layer.
3) Roast until tomatoes are shriveled and garlic is tender, about 30 to 40 minutes.
4) About 15 minutes before tomatoes are finished, cook pasta in boiling salted water per package instructions. Drain, reserving 1 cup water, and return pasta to pot.
5) Add contents of roasting pan to pasta. Toss to distribute vegetables and coat farfalle. Fold in basil. If pasta appears dry, add some reserved pasta water to moisten. Sprinkle with cheese. Serve warm. Yield: 4 to 6 servings.

Your might also enjoy these recipes:
Bow Tie Pasta with Peas and Bacon - Deep South Dish
Bow Ties with Sausage and Leek Sauce - One Perfect Bite
Farfalle with Mushroom and Prosciutto Ragu - Worth the Whisk
Farfalle with Savoy Cabbage, Pancetta and Mozzarella - Cookography
Chopped Spinach and Farfalle Salad - Living the Gourmet
Farfalle with Broccoli and Feta - The Picky Cook

Light and Chunky Clam Dip

From the Kitchen of One Perfect Bite...Dips and spreads were all the rage in the 60's and the 70's. Cookbooks had whole sections devoted to them and during the holiday season you'd be hard pressed to find a magazine that didn't feature them. The dips were not gourmet affairs and nearly all of them had a base of sour cream and mayonnaise. They were calorie laden and as bad for you as they were delicious. As times and tastes changed, the rich and creamy dips seemed to disappear, replaced, instead, with ubiquitous bowls of salsa or more exotic fare from the Mediterranean or Middle East. If, however, you looked really carefully, you'd find at least some of the golden oldies tucked safely in the fridge away from prying eyes. They hadn't gone away, they had been lightened. I'm not at all sure that's a good thing. As I look at the chemical feast that are food is becoming, I sometimes question the approach we are taking to eat in a more healthy way. That, however, is a topic for another day. Now, before I drift too far afield, I want to share this recipe with those of you who still enjoy the classic dips. It come from from America's Test Kitchen and it is awfully nice. Here's the recipe.

Light and Chunky Clam Dip...from the kitchen of One Perfect Bite, courtesy of Cook's Illustrated

Ingredients:
4 strips bacon (about 4 ounces), cut into 1/4-inch pieces
3/4 cup light sour cream
3/4 cup light mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 (6-1/2-oz. each) cans minced clams, drained
2 medium scallions, sliced thin
Pinch cayenne pepper

Directions:
1) Fry bacon in small skillet over medium heat until crisp, 6 to 8 minutes. Remove from skillet and drain on paper towels.
2) Whisk sour cream, mayonnaise, lemon juice, and Worcestershire sauce together in a medium bowl. Stir in minced clams, scallions, and bacon. Season to taste with salt, pepper, and cayenne. Cover and chill for at least an hour. Refrigerated dip can be kept for up to 2 days. Yield: 2 cups.



You might also enjoy these recipes:
Blue Cheese and Bacon Dip - Easy Appetizers
Roasted Red Pepper Hummus - Eat Real
Chile con Queso - Drick's Ranbling Cafe
Peperonata - Sweet Bites
Bulghur and Walnut Kibbeh - Anja's Food 4 Thought
Easy Appetizer: White Bean Dip - Spoonful
Roasted Olive and Grape Crostini - The Daily Dish
Dips and Spreads - The Spicy Skillet
Zucchini, Mint and Yogurt Spread - The Kitchen
Red Pepper Cannellini Dip - Have Fork Will Eat
Grilled Eggplant Spread with Fresh Herbs - Open Salon

Double Chocolate Zucchini Bread

When things are quiet here, I browse through food blogs the way others do magazines. I admire some and learn from others, always gleaning tips and tidbits that have the potential to make our next meal something really special. As a result, my bookmark folder is an embarrassment of riches that I'd be ashamed to let others see. While not talking numbers, I can happily report that I'm now current through the summer of 2009. While it took a while, I was finally able to make this wonderful Double Chocolate Zucchini Bread, originally featured at Baking Bites that summer. If you're not familiar with the site, stop by and see what's happening. You'll be happy that you did. This lovely cake-like bread was worth waiting for. It is moist. It is flavorful. It is chocolate. I know you'll love it, so rather than gab I'll get right to it. Here's the recipe for one of the best zucchini breads I've ever had. I did say chocolate, didn't I?


Double Chocolate Zucchini Bread...from the kitchen of One Perfect Bite, courtesy of Baking Bites

Ingredients:
2 cups all purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup vegetable oil
3/4 cup buttermilk
1 teaspoon vanilla extract
2 medium zucchini, shredded to equal 1-1/4 cups
1 cup chocolate chips

Directions:
1) Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan. Set aside.
2) Sift flour, cocoa powder, sugar, baking powder and salt into a large bowl.
3) Whisk eggs, vegetable oil, buttermilk and vanilla together in a medium bowl.
4) Add wet to dry ingredients and stir until almost fully combined. Add zucchini and chocolate chips and stir until evenly distributed in batter (batter should be fairly thick).
5) Bake for 50-55 minutes, or until a toothpick inserted into center comes out clean or with only moist crumbs attached. Turn loaf out of pan and cool on a wire rack before slicing. Yield: 1 loaf.

You might also enjoy these recipes:
Chocolate Zucchini Cake - One Perfect Bite
Double Chocolate Zucchini Bread (Low Card Gluten Free) - All Day I Dream About Food
Chocolate Zucchini and Sweet Potato Bread - Anna's Table
Chocolate Zucchini Muffins - Cookie Madness
Vegan Chocolate Banana and Zucchini Bread - Anja's Food 4 Thought
Chocolate Zucchini Bread - Closet Cooking
Chocolate Zucchini Spelt Cake - Anja's Food 4 Thought