Posts Tagged ‘Gruyere’

by Sarah Steimer

Asparagus, leek and Gruyere quiche

This was my first quiche and it turned out really quiet fantastic. It was the perfect dish for the Easter brunch we hosted (and paired quiet well with some French toast, potatoes, mimosas and bloody Marys). You know what else this quiche would be perfect for? Mother’s Day!


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by Sarah Steimer

This is a smaller version I made just for myself for lunch one day.

  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus, bottoms trimmed
  • 1 tablespoon olive oil
  • Salt and pepper

On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the puff pastry on a baking sheet (do not need to grease the sheet).

This is an awesome and pretty easy side dish to go with spring dinners - provided you and your guests like asparagus of course.

With a sharp knife, lightly score pastry dough 1 inch in from the edges to make a rectangle. Pierce dough inside the markings with a fork at 1/2-inch intervals. Bake at 400 degrees until golden, about 15 minutes.

After removing the pastry from the oven, which should be nicely puffed, sprinkle with Gruyere. Arrange the asparagus crosswise inside the tart shell in a single layer over Gruyere, alternating ends and tips. Drizzle with oil and season with salt and pepper.

Place back in the oven for an addition 15 or 20 minutes, or until the spears are tender when pierced with a fork or knife.

Serves about four.

Recipe from: Martha Stewart (check out the link for a picture of a full tart, as opposed to my mini version)

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by Sarah Steimer

One of these days I'm going to knock my food off the balcony and be so sad.

  • tortilla
  • four stalks of asparagus
  • 1/4 cup Gruyere cheese, shredded
  • handful of fresh spinach, rinsed and dried
  • pepper, to taste

Snap off the bottoms of the asparagus, steam until the stalks are tender crisp.

In the meantime, spread the cheese on top of the tortilla. Microwave for about 25 seconds or until the cheese has melted a little. Season with pepper.

Distribute the spinach over the tortilla and add the asparagus stalks. Roll up and eat.

Makes one serving (because you don’t need to cook for everyone all the time, am I right?).

Recipe: Sarah Steimer

Photo: Sarah Steimer

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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by Sarah Steimer

If Pocohontas ate grilled cheese this would be her fav. The cumin tastes the earthiest.

  • About half of one firm, ripe pear, sliced thin
  • One cup Gruyere cheese, shredded
  • cumin
  • six slices of multi-grain bread
  • butter

Butter one side of each slice of bread. Place cheese to three slices of the un-buttered sides and add a dash of cumin on top of the cheese, so it can incorporate as it melts. Arrange pear slices on top of this. Grill ‘er up.

I will say, I liked the crunch of the pear but I may saute it up a little next time.

Makes three sammiches.

Recipe adapted from: Grilled Cheese: 50 Recipes to Make You Melt

Photo by: Sarah Steimer

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

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