Crustless Salmon Spinach Quiche

Good solid dish, serve with some crusty baguette. Next time I'm going to play with mixing the salmon into the egg custard. We tripled this recipe and the cook time was much longer. I recommend a single batch, which is what I'm transcribing here.

Crustless Salmon Spinach Quiche
from Lynns Kitchen Adventures

Ingredients:
2 Tbs butter
1 medium onion, chopped
1 clove garlic, minced
10 oz. frozen spinach
14.5 oz canned boneless salmon, drained and flaked
16 oz. plain full-fat yogurt
4 eggs
1.5 cups cheddar cheese, grated
8 oz. cream cheese, softened
0.5 tsp herbes de provence, dried
tomato, sliced thin, for garnish

Instructions:
1. Pre-heat oven to 350F.
2. Bring a skillet to medium heat and melt butter. Sautee onion until golden-brown, then add garlic and cook for 1 minute more.
3. Combine well all other ingredients to create the egg custard and set aside.
4. In a 9x13" pan, spread spinach in bottom. Then layer salmon on top of spinach, then the sauteed onion, then the custard mixture. Make single-layer of tomato on top of custard.
5. Bake for 50 minutes, or until egg custard is completely set in the middle when cut.

Ham hock with mustard cheese sauce & rosemary pangritata

For this recipe, we cheated and used baked ham slices. We mixed together the ham marinade, let it sit for a bit, then fried the ham with the marinade until caramelized. If you don't have the 3.5 hours to cook ham hocks, I recommend this!

This recipe came out delicious and is a main as-is.

Ham hock with mustard cheese sauce & rosemary pangritata

adapted from Jamie Oliver

ham hocks (see recipe below)

2 Tbs. butter

3 Tbs. flour

6 cloves garlic, peeled and finely sliced

4 bay leaves

3 cups milk

1 lb. dried macaroni

 large spoon of mustard

125 g Cheddar cheese, freshly grated

75 g Parmesan cheese, freshly grated

2 splashes Worcestershire sauce, optional

1 grating nutmeg, optional

2 big handfuls fresh breadcrumbs (pumpernickel works well)

rosemary

For the jerk pork

3 x 500g ham hocks, skinned

2 cloves garlic, peeled and roughly chopped

2 scotch bonnet peppers, deseeded and chopped

2 red shallots, peeled and diced

2 sprigs fresh thyme

2 fresh bay leaves

2 cloves

2 level teaspoons sea salt

2 teaspoons allspice

2 teaspoons runny honey

2 tablespoons golden rum

2 tablespoons red wine vinegar or malt vinegar

oil, for drizzling

1. For the ham hocks, combine all ingredients except pork using a food processor.

2. Rub seasoning over hocks, drizzle with oil, then place in roasting tray. 

3. Cover with foil, and cook for 3.5 hours at 350F.

Instructions:

1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and stir until roux is formed.

2. Add sliced garlic and cook until golden and garlic is sticky, stirring constantly.

3. Add bay leaves and slowly whisk in milk.

4. Bring to a boil, then turn to low and leave simmering.

5. Add cooked pasta to sauce, stir in cheeses, shredded ham hocks, ham juices, and optional seasonings. Add salt and pepper to taste.

6. Place in oven pan, toss breadcrumbs with rosemary and a bit of olive oil, then sprinkle over pan.

6. Bake for 30 minutes at 425F.

Green mac ‘n’ cheese with spinach & broccoli

 Cut down to fit a 1 lb. macaroni bag. Raymond decided he wanted to make ALL THE MAC AND CHEESE. So we made all 4 of the Jamie Oliver mac and cheese variations. He believes that they need more cheese, as Jamie Oliver is "a health nut" according to him so I may come back around and tweak these recipes. But overall delicious and great as a side. 

I think to make this into an entree, all you'd have to do is bake some chicken with herbs, oil, and salt to cut up into this. I'd say 250 g. of cooked chicken would be plenty.

Green mac ‘n’ cheese with spinach & broccoli

adapted from Jamie Oliver

2 Tbs. butter
3 Tbs. flour  
6 cloves garlic, peeled and finely sliced  
4 fresh bay leaves
3 cups milk
1 lb. macaroni
125g Cheddar cheese, freshly grated
75 g Parmesan cheese + more for sprinkling, freshly grated
150g. spinach 
1 head broccoli

2 splashes Worcestershire sauce, optional  

1 grating nutmeg, optional 
a few sprigs fresh basil

1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and stir until roux is formed.

2. Add sliced garlic and cook until golden and garlic is sticky, stirring constantly.

3. Add bay leaves and slowly whisk in milk.

4. Bring to a boil, then turn to low and leave simmering.

5. While bringing to a boil, chop up and steam broccoli for 8 minutes until fork-tender.

6. Once sauce is ready, add broccoli and spinach to sauce and combine using immersion blender.

7. Add cooked pasta to sauce, stir in cheddar Parmesan, and optional ingredients. Add salt and pepper to taste.

8. Place in oven pan, sprinkle over some more Parmesan over top along with a few springs of basil.

9. Bake for 30 minutes at 425F.