February 19, 2012

And the award goes to...

Picture it...  Ohio, early 1980's.  A girl and her Momma, glued to the television watching movie stars walk the red carpet.  We used to watch the Oscars as if it were a runway show during fashion week.  I feigned interest in the actual awards part of the show, but to be perfectly honest I didn't really care who won "Best Picture".  My Mom was letting me stay up past my bedtime and that was award enough for me.

I have friends who host elaborate Oscar parties and I must admit the thought of it has crossed my mind on more than a few occasions, but considering the size of my shoebox apartment it doesn't seem to be an option this year.

However, just because I won't be hosting a gathering doesn't mean I can't make some good party food...

I tried to keep it fairly simple, with options that could be served warm or at room temperature.  These can also be transported fairly easily if you are a guest bringing a little something to the festivities.

Mini twice baked potatoes with creme fraiche & caviar
  • 12 baby Yukon potatoes
  • 1/4 cup creme fraiche or sour cream
  • caviar
  • 2 or 3 pieces chives
  • a few tablespoons of milk
  • 1 tbsp. butter
  • salt & pepper
  • olive oil
  1. Preheat oven to 350 degrees.
  2. Cut potatoes in half (or if very small, just trim the top off) and then cut a small piece off the bottom so the potato will sit level on a plate.
  3. Using a small melon baller or a 1/4 tsp measuring spoon,  scoop out the potato.
  4. Toss the cut potatoes in a few tablespoons of olive oil, salt & pepper and roast for about 20 - 25 minutes until a knife can easily pierce them.
  5. While the potatoes are roasting, use the scooped out bits of potato to make mashed potato with a few tablespoons of milk and the butter.  Season with salt & pepper.
  6. When roasted potatoes are done and cooled, fill with mashed potato, top with creme fraiche, a piece of chive and caviar.


    Mini Quiche
    • 24 mini shells, blind baked
    • 1/2 cup quiche filling (bacon, onion, spinach, mushrooms, etc.)
    • 1/2 cup shredded cheese
    • 1 cup milk
    • 1 cup heavy cream
    • 6 large eggs
    • 1/2 tsp. salt 
    • pinch freshly ground black pepper
    1. Preheat oven to 325 degrees
    2. Make quiche custard by whisking together milk, cream, eggs, salt & pepper
    3. Fill quiche shells with cheese and vegetables or bacon (whatever you've chosen to use)
    4. Pour custard into shells and bake for approximately 12 - 15 minutes.
    *You will have custard left over.  As quiche is baking, the filling will settle and you may have to top off the quiche with a little more custard about halfway through.

    Quiche Suggestions:
    1. Lorraine: caramelized onion, bacon & swiss
    2. spinach & goat cheese
    3. mushrooms & manchego
    4. smoked salmon, cream cheese & chives
    5. red pepper & goat cheese
    6. caramelized onions & gruyere
    7. broccoli & cheddar
    8. asparagus & truffled pecorino

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