Franken-Pantry VIII

Luckytrim said:
I'm sorry y'all!
this is my first week at this, and I realize I should have thought it thru a little more..............
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I actually like the pie crust entry, and the onions are great. DW just bought a couple of pie crusts yesterday to make some kind of chocolate pie she has her eye, so I'll try to snag one of those for the Pantry! :thumb:
 
Ok, decided to jump in early as there is so much that can be done here.

Tonight I offer:

Eggs Florentine

I sautéed some spinach in a pan with some butter and set aside.

I made a Mornay sauce from butter, potato flakes, milk, and shredded cheese (Mozzarella and Cheddar mix) and set aside.

I toasted some Texas Toast (thick bread), and used a biscuit cutter to cut out a round from the center.

I then poached an egg in a large skillet of boiling water.

On the toast round I piled on the spinach, the poached egg, pepper, then the Mornay sauce.

I’ll admit something to you now……I’ve never had Eggs Florentine until tonight. And I have to say, this is DARN tasty! I love it. I’ll be making this a lot more often!!
 

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Oh wow, that looks SO good. You are just a damned fine cook, Keltin! Brilliant! I am looking forward to making some good meals from this FP.
 
Keltin, that looks awesome.
I'm sitting in my office right now thinking that would be perfect for my breakfast. Damn I'm getting hungry!!
 
Thanks everyone. What I found interesting is how good spinach and eggs go together. We even scrambled some eggs last night to see how that worked, and they were great. There is something magical about spinach with eggs that just works. We'll be eating a lot more spinach from now on. :biggrin:
 
Both the picture and the eggs are perfect, Keltin!

It's been pretty crazy around here the past couple of weeks so I haven't had time to play...hopefully I'll get to play this week.

Karen, maybe you could make a pie crust, give it to Jerry and then he could give it to you :yum:
 
MexicoKaren said:
No, Keltin, they do not sell unbaked pie dough here - this is a culture that still makes almost everything from scratch. There are almost no "convenience" foods of any kind available, which probably explains why the people here are so healthy!

SS, if I asked Jerry to make me an unbaked pie crust, I doubt that anyone would want to eat the result. I love him to pieces, but I would also probably have to call a demolition team into the kitchen after his efforts...
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Karen Is it the Pillsbury pie crust that you unroll and line a pan with that you can't get? How about in the freezer case? We can get in the freezer case foil pie pans already lined with unbaked dough and crimped ready to be baked blind or filled.
 
lilbopeep said:
Karen Is it the Pillsbury pie crust that you unroll and line a pan with that you can't get? How about in the freezer case? We can get in the freezer case foil pie pans already lined with unbaked dough and crimped ready to be baked blind or filled.
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Neither one, Peeps. They don't sell many American-made products here at all. If they do, I pay a premium price for them because of import duties. And this is a "make it from scratch" sort of place, for the most part. I do see empanada skins on sale from time to time - maybe those would substitute, but I can't justify buying a lower quality product than something I can make myself...does that make any sense? I'll just skip that part of it, I guess.
 
MexicoKaren said:
Neither one, Peeps. They don't sell many American-made products here at all. If they do, I pay a premium price for them because of import duties. And this is a "make it from scratch" sort of place, for the most part. I do see empanada skins on sale from time to time - maybe those would substitute, but I can't justify buying a lower quality product than something I can make myself...does that make any sense? I'll just skip that part of it, I guess.
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Quite frankly I think flour SHOULD be a staple. I use flour in A LOT of meals in one way or another. And is considered a staple in most places in the world. Most people have a flour based product with EVERY meal. Whether it be raised bread (bread, rolls, dough based such as pizza or calzones or of some sort), flat bread (tortillas, wraps, pitas etc), quick breads (biscuits, muffins, fruit breads such as banana nut, cranberry), pancakes/waffles, gravies/sauces (such as brown or cheese sauce). JMO & 2 cents. HINT HINT Keltin
 
lilbopeep said:
Quite frankly I think flour SHOULD be a staple. I use flour in A LOT of meals in one way or another. And is considered a staple in most places in the world. Most people have a flour based product with EVERY meal. Whether it be raised bread (bread, rolls, dough based such as pizza or calzones or of some sort), flat bread (tortillas, wraps, pitas etc), quick breads (biscuits, muffins, fruit breads such as banana nut, cranberry), pancakes/waffles, gravies/sauces (such as brown or cheese sauce). JMO & 2 cents. HINT HINT Keltin
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Hmmmmmm.....five spices......why not five staples?

There has to be a limit somewhere though. I mean rice is a staple in many places. So is sugar. If we don't limit our staples, then there isn't much challenge nor much thought when we pick our ingredients. Right?

And if flour had been a staple, I'd not have been challenged to use potato flakes as a thickner. It's an interesting dilema.
 
Cheese, onions, bacon, eggs....what more could you ask for? Wonderful-looking quiches, LT, and I'll bet they tasted delicious!
 
Thx, Adillo & MK !

I did make a few "first timer" errors tho'
1. I thought I had way too much filling for only one crust so I made two, expecting that ....
2. The egg Filling would "rise" and they didn't ; if anything, they shrank, causing more crust to be exposed to the oven heat directly, which caused a "drying Out" of the crust, which then made it difficult to de-Pan without crumbling.

Live and learn !
 
This was my creation.
1st I trimmed my pork tenderloin and sprinkled cayenne pepper all over it.
Then I took my spinach onions parsley breadcrumbs mixture that I sauted in a pan and spread it all over the tenderloin.
Seasoned with all the spices, except Sage.
I couldn't find any sage in my spice cupboard.
I added ricotta and feta cheese and then rolled it up like Maki.
I then seared it on all sides in rosemary infused butter before I wrapped it in 1 lb of bacon.
Finally I popped it in the oven at 350o until the bacon was nice and crispy on the outside.
While this was going on, I was boiling some potatoes.
The mashed potatoes was mixed with some crispy bacon bits, sour cream, butter and ricotta cheese.
That was stuffed into mini pie crusts and baked until the pastry was done.
I must honestly say that the taste was ok. Definitely needed more salt.
I didn't want to over do it because I thought the bacon would have added more salt. Oh well, it was fun.
 

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Lethal! Brilliant use of the FP...I love the way your pork loin turned out. It must have been delicious. And your little potato pies look wonderful...great job. I still haven't cooked from this pantry, but there's always tomorrow!!!
 
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