Recipes: 12.27.18

Seasons by the Sea: Meals Hacks For Couch Season

Shallot Salad Dressing

Make this salad dressing to have on hand all week. You can use garlic instead of shallots, and honey or maple syrup as a sweetener. If you add some Dijon mustard, it will emulsify better. The quality of your olive oil and vinegar is up to you.

Makes about one and a quarter cups. 


1 cup olive oil

6 Tbsp. vinegar of your choice, or lemon juice

2 shallots, finely minced

1 Tbsp. honey or maple syrup

Salt and pepper to taste, be generous


Marinate shallots in olive oil at room temperature for a few hours. Then add other ingredients and mix well. Taste for seasoning. Refrigerate.



Spinach Pie à la Michelle Obama

Here is my shortcut recipe for Michelle Obama’s spinach pie.


1 Pillsbury pie crust, laid into glass pie pan, fluted

1 cup half-and-half

4 eggs

1 cup chopped Vidalia onion

2 cups (before chopping) arugula

1 cup shredded cheese, Gruyere, Parmesan, cheddar, anything goes

Salt and pepper to taste

A few dashes hot sauce


Preheat oven to 375.

Whisk eggs well. Add some salt and pepper and hot sauce. Then add half-and-half and beat well. Layer bottom of pie crust with onions, arugula, and cheese. Carefully pour egg mixture over all. 

Bake in oven until crust is deep golden brown and bottom is done, check it at 40 minutes. It’s okay to overbake the filling a bit because it’s mostly vegetables, not custard. Cool briefly and serve. 

Refrigerate leftover quiche. This reheats very well.



Baked Chocolate Pudding

This is a naughty dessert so only serve it after a light meal!

Serves four to six.


8 oz. semi-sweet or bittersweet chocolate chips

2 cups light cream, scalded

1/4 cup sugar

4 eggs

1/8 tsp. salt

1 tsp. vanilla

Heavy cream for serving


Preheat oven to 325. 

Place chocolate chips in a blender or food processor. Pour in scalded cream and whirl until smooth. With machine still running add sugar, then eggs, one at a time. Whirl until sugar is dissolved and mixture is smooth and shiny. Add salt and vanilla, whirl to mix.

Pour into a one-quart soufflé or baking dish. Bake 60 to 70 minutes or until the top is firm and springy to the touch. Serve hot or at room temperature with a pitcher of cream.