Hash Brown Crusted Quiche - Potluck Gold!

This weekend I was invited to the Portland Slow-Food Annual Potluck. Anxious about how my dish would stand up against the best farmers, restauranteurs, chefs, and retailers in Portland, I was seriously struggling to find a recipe! It needed to handmade with love, organic (duh), and stand up at room temperature. Easy to transport, minimal serving utensils.... Really! This is not easy! Quiche is one of my go-to potluck dishes, so I thought I would take a gluten-free twist. Hash Brown crust, and I am super stoked on how it turned out! 

 

CRUST Ingredients: 

4 medium organic Russet Potatoes (peeled, grated + drained well)

1 tbsp Ghee

1 tbsp Organic Coconut OIl

Salt + Pepper to taste

 

FILLING Ingredients: 

5 organic free range eggs

1/3 C skim ricotta cheese

1/2 C Spinach (steamed, chopped + drained well)

1 Green onion (chopped)

Salt + Pepper to Taste

 

Preheat oven to 425 F. Melt the ghee and coconut oil in a pan (should not come to a boil, just until melted). Toss with grated russet potato and salt and pepper. Press into round baking dish firmly, season top again with salt and pepper, and put into hot oven for 20-25 minutes until potato is mostly cooked, and turning golden brown around the edges. Make sure grated potato is drained well, or twist in a clean dish towel to remove excess liquid. If you skip this step your crust will not be as crispy!

While the crust is baking. Combine all filling ingredients. Season well with pepper, keeping in mind ricotta will add a little saltiness so do not over-salt the dish. Lower oven temperature to 350 F, remove crust, and add filling. Smooth top with rubber spatula and put back into oven for 25-35 minutes or until egg is beginning to set and top is toasting.

Let cool and store in fridge until potluck time!

Magret de Canard - Duck Breast

Need a dish to impress and seduce your honey bunny on Valentine's Day?

Everyone knows a way to a person's heart is through their stomach! It looks sexy on the plate, and it is a more exotic ingredient to show your date that it is a special occasion.

A great tip for cooking larger pieces of meat, is to let the meat come to room temp 30-60 minutes before cooking. You will get a more even temperature and the fat renders nicely. Also, let the cooked meat rest before cutting. The meat will continue to cook when you take it out of the oven (carryover cooking) so don't over cook it

 

Ingredients:

Duck Breast (1 per person)

Shallot

Garlic

2-3 long springs of rosemary

Balsamic Vinegar

1/4 C water

Salt & Pepper to taste

 

DIRECTIONS:

Preheat oven to 375 F . On the fatty side of the duck breast, making perpendicular cuts, score the fat, coming close but not touching the meat. Season meat and fat side generously with salt and pepper, making sure to rub fat deep into the scoring. Nestle the rosemary sprigs into the score marks, and make sure the meat rests at room temp for 30-60 minutes before applying to pan. Pan needs to be preheated, no need to add oil to the pan, the fat rendered from the duck will be more than enough. 

Put fat side down into oven-safe pan (cast iron works great), if you don't hear it sizzle immediately, your pan is not hot enough. It will need to render for a while (6-8 minutes), so make sure the pan isn't too hot. Drain the rendered fat into a heat-safe container, and reserve for another recipe (duck fat fries anyone?)

Flip the meat and sear for 2-3 minutes and put the entire dish into the oven for 4-6 minutes, or until reach 165 F internal temp. Duck is best served Med-Rare, for quality meats. Let the meat rest on a cutting board or serving platter, covered with foil, for at least 6-8 minutes before cutting.

 

FOR THE SAUCE: 

While the meat is resting, put the pan back on the stove, reserving the drippings at the bottom of the pan. Throw in chopped shallots and garlic, stirring until softened. Add balsamic vinegar, and 1/4 c of water into the pan, and let simmer until liquid reduces by half, season with salt and pepper, then pour on top of sliced duck

 

SERVING SUGGESTIONS

Smashed gold potatoes, mache salad with s

Gluten Free Guide to Butcher's Boards & Charcuterie

Gluten hides in the strangest places. Even if everything on your plate looks like pure meat and veggies, Flour & Breadcrumbs are common binders for patés, terrines, and liver mousses.

If you have a serious gluten allergy or intolerance, let this be your quick guide!

DO- Enjoy cured meats that are visibly pure meat. Dried, cured sliced meats are less likely to have additives.

BE WARY- Sausage-looking meats and patés could have hidden binders like brioche crumbs, or flour. I have a lot of respect for servers, but sometimes they are wanting to upsell something to the table, they might not point out items with minute / trace levels of gluten. Honestly, servers are not chefs, they may not be trained on every ingredient that goes into your dish.

DON'T - Eat the bread, unless it's gluten free. 

DON'T - Be rude or ask for substitutions on dishes that are clearly not gluten free. Behind that menu is a chef that spends an insane amount of time and energy to prepare that dish, but also it is priced to be presented as-is. Asking to take something off and add double of something else is not always cost-effective and the business may actually be losing money serving you.

Some other gluten sources you may not think about when ordering Charcuterie: 

Brined Meats- Soy is a common ingredient in marinades, sauces, and glazed foods

Factory Processed Meats - These may be manufactured or packaged in places gluten/soy containing foods are packaged. Try supporting local businesses getting their meats from a local farmer, or better yet, made in house!

Dips & Accoutrements - Bread is obviously not GF, but if you know the restaurant you are going to has an awesome butcher's board, request potato chips, lettuce, polenta chips, or bring a small box of GF crackers and check with the wait staff before eating outside food at your table. Chances are if you are polite and honest about your allergy up front, they likely won't have a problem with it. Bringing enough for the whole table would be rude, if you need to host a large group of GF guests, call the restaurant in advance to let them accommodate your food allergies or intolerances