Burmese Meatball Curry

Girl Cooks World

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April 25, 2019

Is it weird that I have go-to recipes for things like kimchi and Goan shrimp curry, but I don’t even have a meatloaf recipe? Sometimes I wonder whether I should just stick to tried and true American favorites instead of cooking all of these dishes from unfamiliar cuisines. But that wouldn’t be nearly as much fun, would it?

And besides, there are plenty of times when these foreign dishes end up reminding me a whole lot of childhood classics. Take, for instance, this Burmese meatball curry dish. The seasoned beef meatballs are simmered in a sweet, savory and tangy sauce that combines garlic, onion, ginger, tomatoes and tamarind liquid. It was reminiscent of those ketchup glazed meatloaves I ate when I was younger… except a whole lot better.

So if you were also a fan of those ketchup-glazed meatballs as a child, I’m guessing your adult palate is going to really like this one. Whether you serve them as an appetizer, main dish, or sandwich stuffing, I really don’t think you can go wrong.

Burmese Meatball Curry

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

* 2 teaspoons tamarind paste
* 1-1/4 cups water, divided
* 1 pound ground beef
* 2 teaspoons rice flour
* 1/4 teaspoon ground turmeric
* 1/2 teaspoon salt
* 1 teaspoon fish sauce
* 1 medium (or 1/2 a large) Jalapeno pepper, seeded and minced
* 2 Tablespoons oil
* 1 teaspoon minced fresh ginger
* 2 cloves garlic, minced
* 1 medium yellow onion, finely chopped
* 1 stalk lemongrass, bruised and woody ends trimmed
* 1/2 teaspoon cayenne pepper
* 1/2 cup diced tomatoes in their juice
* roughly chopped cilantro leaves

Directions:

Combine the tamarind paste with 1/4 cup warm water. Mash the pulp with a fork and set aside for five minutes. Strain through a fine mesh sieve into another bowl and discard any seeds and pulp.

In a large bowl, combine the ground beef, rice flour, turmeric, salt, fish sauce and Jalapeno pepper. Mix until well combined and shape the mixture into meatballs approximately 1-inch in diameter.

Heat the oil in a large skillet over medium heat and lightly brown on all sides; do not worry if they are not cooked through. Set aside on a plate.

In the same skillet, add the ginger, garlic and onion and cook, stirring frequently, until the onions have softened. Add the lemongrass and cayenne and stir to mix. Add the tomatoes and cook for 2-3 minutes, stirring frequently and using your stirring utensil to mash the diced tomatoes.

Return the meatballs to the skillet and add the tamarind liquid and the remaining 1 cup of water. Reduce heat to medium low and let the mixture simmer until the sauce has thickened.

Sprinkle with cilantro and serve immediately.

Burmese Golden Egg Curry

Girl Cooks World

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April 25, 2019

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To all the shakshuka lovers out there: I think you guys are really really going to like this one. It’s the same basic format as the famous Israeli and North African dish, with eggs nestled in a fiery, chili pepper-laced tomato sauce.

But that’s where the similarities end. Instead of cracking uncooked eggs into the sauce, as is done with shakshuka, hard boiled eggs are fried in turmeric-tinged oil until golden and blistered and then added to the sauce. It’s pretty magical.

And that’s a pretty bold statement considering that I wouldn’t even eat hard boiled eggs a couple years ago. But that was before I learned the trick to the perfect hard-boiled eggs: 8 minutes at a low boil with immediate subsequent dunks into ice water. You end up with the most perfectly creamy golden yellow centers.

No scary grey yolks here folks.

I could make the obvious statement that this would be great brunch food, but this curry would be awesome anytime of day. And it was particularly great when paired with the spinach salad that I’ll be posting in a couple days. Seriously, match made in heaven. All those leftover Easter eggs will be the perfect excuse to try this one.

Burmese Golden Egg Curry

Yield: 4 servings

Ingredients:

4 eggs, at room temperature
1/3 cup oil, such as untoasted sesame oil or a neutral flavored oil
1/4 teaspoon turmeric
1/2 cup finely chopped shallots
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
15-ounce can diced tomatoes with their juice (approximately 1-3/4 cups)
2 teaspoons fish sauce
1/2 teaspoon salt
2 Jalapeno chili peppers, seeded and thinly sliced lengthwise
chopped cilantro leaves

Directions:

Bring a medium saucepan of water to a low boil. Carefully lower the eggs into the water and cook at a low boil for 8 minutes. Remove the eggs and place immediately into an ice bath to stop them from cooking further. When cool, peel the eggs and set aside.

Heat the oil in a heavy-bottomed skillet over medium-high heat. Add the turmeric and give it a quick stir. Add the eggs and cook, turning them occasionally to evenly expose them to the oil, until the eggs are golden yellow and slightly blistered on all sides. Remove from heat and set aside on a plate. Cut the eggs in half lengthwise.

Remove all but 2-3 Tablespoons of the turmeric oil (save it for another purpose). Add the shallots and garlic and cook, stirring, until the shallots have softened. Then add the cayenne pepper and give it a quick stir. Add the diced tomatoes and cook, stirring frequently, until the tomatoes begin to break down. Add a little water, if necessary, to prevent the tomatoes from sticking/burning. You can also help break up the chunks of tomato with a wooden spoon.

Add the fish sauce, salt and Jalapeno chili pepper. Cook, stirring frequently, until the chili pepper begins to soften. Add the hard-boiled eggs, cut side down, into the pan and cook for approximately 2-3 minutes. Remove from heat and sprinkle with cilantro.

Burmese Coconut Rice

Recipes

Girl Cooks World

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April 25, 2019

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As a child, the only time I ever really ate rice was when my mother made rice pudding. We were a meat and potatoes family, through and through. But these days I’ve joined the billions of other folks worldwide who consider rice a diet staple.

I love the versatility of rice. Not only do you have a seemingly countless amount of varieties and colors, but it’s equally appropriate as an appetizer, side, main course, or dessert.

Even simple coconut rice can have endless variations. I’m used to making sweet, sticky coconut rice that I serve with mango or mango sorbet for dessert, but this savory long grain version is just the ticket when plain ol’ white or brown rice isn’t doing it for you. And if you have a rice cooker, this is one of those “throw everything in the rice cooker and turn it on” kind of dishes. Perfect.

White rice results in a slightly more striking dish, but I’ll take the nutty chew of brown rice any day.

Burmese Coconut Rice

Yield: 6 servings

Ingredients:

2 cups long grain white or brown rice
1-3/4 cup coconut milk (approximately 1 can)
1-1/4 cups water (use an additional 1/3 cup if you’re using brown rice)
1/2 yellow onion, cut into several wedges
1 Tablespoon oil
1/2 teaspoon sugar
1/2 teaspoon salt

dried, shredded unsweetened coconut (optional)

Directions:

If using a rice cooker, combine all of the ingredients except for the unsweetened coconut in the bowl of the rice cooker and turn on. When it turns from cook to heat, let the rice rest an additional 10 minutes. Fluff with a fork, top with coconut, if desired, and serve.

If you’re using a saucepan, combine all ingredients except for the unsweetened coconut in a saucepan with a glass lid. Bring the mixture to a boil and then reduce heat to very low, below a simmer. Let the rice cook until all of the liquid is absorbed, about 15-25 minutes, depending on whether you’re using white or brown rice. Remove from heat and let stand 10 minutes. Fluff with a fork, top with a coconut, if desired, and serve.

Asian Broccoli with Garlic and Ginger

Vegetarian

Girl Cooks World

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April 25, 2019

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You’d think that since I have a food blog that I wouldn’t fall into ruts in my eating. Sadly that’s not the case. In fact, when I come home with a Costco-sized bag of broccoli, it’s pretty much guaranteed that I’ll be making it all Barefoot Contessa-style.

While that Parmesan roasted broccoli is pretty much the cat’s pajamas, variety is the spice of life. And since I seem to be on something of a Chinese food kick lately, I thought I’d try to prepare the broccoli in a way that would complement all of the other Chinese dishes I’ve been making.

In this quick and healthy recipe, broccoli gets stir fried with bits of garlic and ginger in a flavorful Asian sauce made from soy sauce and fish sauce until tender crisp. Those looking to add a bit of heat can sprinkle a bit of crushed red pepper on the finished dish.

Asian Broccoli with Garlic and Ginger

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

2 Tablespoons oil
1 Tablespoon minced fresh ginger (peeled)
1 Tablespoon minced garlic
approximately 6 cups broccoli florets
3+ Tablespoons water or chicken broth
1 teaspoon Asian sesame oil
1 teaspoon Vietnamese fish sauce
salt
crushed red pepper flakes (optional)

Directions:

Heat the oil over high heat in a large wok or skillet until a small piece of garlic or ginger sizzles when it touches the pan. Add all of the ginger and garlic and cook, stirring constantly, until very aromatic, about 20-30 seconds. Add the broccoli florets and toss to combine. Cook, stirring frequently, for about a minute.

Add the water or chicken broth, sesame oil and fish sauce and cook, stirring occasionally, until the broccoli has some charring and is tender-crisp. If the sauce dries out before the broccoli is done, add additional water or broth in small increments.

Taste and add salt if necessary. Remove to a serving plate and top with crushed red pepper flakes, if desired.

Add a protein like this Ga Nuong Lemongrass Chicken to make it a complete meal.

Peppermint Bark Ice Cream

Girl Cooks World

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April 25, 2019

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Fashonistas eagerly anticipate the September issues of fashion magazines; I eagerly anticipate the Williams-Sonoma holiday catalog, filled with all sorts of goodies that a gluten-free girl like myself can’t actually eat.

Should they ever develop a pill to make it safe to occasionally indulge in gluten, I’m going to go hog wild one year with the lobster mac and cheese, mini beef wellingtons, and chocolate croissants.

But until that day comes, I’m stuck with the gluten-free items in the holiday catalog, including their peppermint bark which has become a holiday favorite of mine over the past couple years. And since my willpower seems to go into hiding anytime peppermint bark is around, I try to find ways to extend its life by incorporating it into other desserts, like this peppermint bark ice cream.

Here, chunks of peppermint bark get swirled into a subtle peppermint flavored ice cream. It’s reminiscent of one of my favorite holiday treats growing up- Friendly’s Peppermint Stick ice cream.

And I’m now in the market for some peppermint schnapps. I’m thinking a schnapps-spiked peppermint bark affogato would be pretty killer on a lazy winter morning. When you add espresso to ice cream, it makes it OK to have for breakfast, right?

Peppermint Bark Ice Cream

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 6 hours

Ingredients:

* 3 cups half and half
* 6 egg yolks
* 3/4 cup sugar
* 1-1/2 teaspoons vanilla extract
* 1/4 teaspoon peppermint extract
* couple drops red food coloring (optional)
* 1 cup chopped peppermint bark

* whipped cream for topping (optional)
* chocolate fudge sauce for topping (optional)
* crushed candy canes or extra peppermint bark for topping (optional)

Directions:

Pour the half and half into a medium heavy-bottomed saucepan over medium-high heat. Warm until steam begins to rise from the surface; remove from heat.

In a medium bowl, whisk together the egg yolks and sugar until blended. While whisking constantly, gradually add several ladles of the hot half-and-half. Pour the egg yolk mixture into the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard thickens and can coat the back of the spoon, about 5 minutes.

Pour the custard through a medium-mesh sieve set over a large bowl. Stir in the vanilla extract and peppermint extract. Add a couple drops of red food coloring to get the desired color of pink. Allow the custard to cool to room temperature, stirring occasionally (if you’d like to speed up the process you can place the bowl over an ice bath). Refrigerate until cold, at least 1 hour.

Freeze in an ice cream maker according to the manufacturer’s instructions. Just before the cycle is complete, add the chopped peppermint bark and continue processing just until it is blended into the ice cream. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

Serve with whipped cream, fudge sauce and crushed candy canes, if desired.

Maple Walnut Fudge

Dessert

Girl Cooks World

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April 25, 2019

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A couple years ago, when I was unable to travel to New England to see family for Christmas, my mother sent me a holiday care package. Inside were some small Christmas decorations and some packaged goodies, including a large bottle of local maple syrup.

As part of my thank you, I’d made a batch of this maple walnut fudge and sent it back her way, which meant that some of that maple syrup logged about 10,000 miles in the span of one week. Even after a couple days in transit I’d like to think it could compete head to head with the stuff from her favorite local fudge shop.

Fudge and Candy Thermometers

For years I botched batch after batch of fudge. My mistake? Not buying a candy thermometer (best candy thermometers). Now, fudge-making is a snap, which only requires a few simple steps.

1. Gently heat mixture until sugar has melted.

2. Boil mixture until it reaches the soft boil stage.

3. Let the mixture cool to 110 degrees.

4. Beat the mixture with a wooden spoon until it loses its gloss and starts to pull away from the pan.

That’s it. Easy. It’s just something of an arm workout sometimes.

Those aren’t the greatest photos ever, but I wanted to help illustrate the changes that can happen in just a couple swirls of a wooden spoon. One second the mixture goes from being very liquid and very glossy (and you wonder whether you made a mistake because you can’t ever imagine this stuff setting up properly) and less than a minute later, the mixture is matte and easily pulls away from the side of the pan.

The Maple Walnut Fudge Recipe

This comes from a recipe from a friend of David Lebovitz. Candy-making can be somewhat intimidating if you’re not used to it (if you follow the link you’ll see that lots of folks commented that they had problems getting the mixture to set up properly), but I’ve made this fudge successfully quite a few times… and I’m still very much a novice.

Just make sure you’ve got an accurate candy thermometer and try to make it on a clear, non-humid day. But even if the fudge doesn’t set properly, I’m sure some maple walnut fudge sauce would be great on ice cream. Or you can check out some advice for how to salvage a botched batch of fudge. Practice makes perfect.

Maple Walnut Fudge

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Ingredients:

1 cup Grade B maple syrup
2 cups sugar
1 cup heavy cream
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract
1 cup roughly chopped walnuts, toasted

Directions:

Line a 9 x 9 inch (or similar-sized) pan with parchment paper, leaving slight overhang on two sides and lightly spray with cooking spray.

Combine the maple syrup, sugar, cream and corn syrup in a medium heavy-bottomed saucepan over medium-low heat. Heat gently, stirring occasionally with a wooden spoon, until the sugar has melted and the mixture is smooth. Stop stirring and increase heat to medium. Clip a candy thermometer to the side of the saucepan, bring to a boil and cook until the temperature reaches the soft ball stage, 236 degrees Fahrenheit. Remove from heat and let cool until the mixture has reached 110 degrees Fahrenheit.

Add the vanilla and beat the mixture with a wooden spoon until it just begins to thicken and loses its gloss. The mixture is just about ready when it starts to pull away from the pan. Do not over-mix.

Gently stir in the nuts and spread the mixture into the prepared pan. Allow to cool completely, then remove from the pan by lifting up on parchment paper overhand. Cut into squares.

Classic French Beef Stew (with an Asian Twist)

Girl Cooks World

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April 25, 2019

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Classic French Beef Stew (with an Asian Twist)

Beef cubes simmered in a red wine and beef broth until it’s so tender that it can be cut with a spoon? Purely French.

That addition of fresh ginger? Not so French. But oh so good.

Living in predominantly Asian Honolulu (and having formerly lived with three Asian roommates- Taiwanese, Vietnamese and Japanese, all of them excellent cooks) has certainly affected how I approach all sorts of dishes, not just Asian ones.

When I tasted a beef stew similar to this one at a potluck– very heavy on the wine and ginger– I knew that ginger would become standard in my beef stew from that point forward. But this isn’t the local Chinese-influenced beef stew that you’ll find at plate lunch places in Hawaii, with tomato sauce, shoyu or even curry powder. It’s French at its core, just with a little twist.

Fancy enough for a dinner party, but easy enough for a family Sunday supper, this is one of my go-to meals that I make when I visit my family in the Northeast during the winter. There always seems to be a couple packages of beef in the freezer and just enough vegetables in the pantry or crisper to pull this stew together. And since my parents don’t ever have fresh ginger on hand, ground ginger comes to the rescue.

Sometimes I stick with just carrots, potatoes and peas; other times I’ll throw in some parsnips or turnip. Play around with this one… it’s hard to mess it up.

Classic French Beef Stew (with an Asian Twist)

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Ingredients:

* 3 Tablespoons olive oil
* 2 medium onions, diced
* 4 cloves garlic, finely chopped
* 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1-inch cubes
* 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester)
* 2 cups red wine
* 3 cups beef broth or stock
* 2 bay leaves
* salt
* 1 pound carrots, peeled and cut into 3/4-inch cubes (can also use half carrots, half parsnips)
* 1 pound potatoes, peeled and cut into 3/4-inch cubes
* 1-1/4 cups frozen peas
* 1 Tablespoon corn starch (optional)
* pepper

Directions:

Heat the oil in a very large pot over medium-high heat. Add the onions and garlic and cook, stirring, until softened. Use a slotted spoon to remove the garlic and onions to a large plate. Add just enough beef to form a single layer in the pot. Brown the beef on all sides and remove to the same plate as the onions and garlic. Repeat with the remaining beef.

After removing the last of the browned beef from the pot, add the grated ginger to the pan and cook, stirring constantly, until highly fragrant, about a minute or two. Return the onions, garlic and browned beef to the pot. Add the red wine, beef broth, bay leaves and season with a touch of salt. Bring to a boil and then reduce heat and simmer, partially covered, until the meat is tender, about 40-60 minutes. Add the carrots and potatoes and cook until they can be pierced with a fork, about 20-30 minutes.

If you’d like to thicken the stew a bit, mix the corn starch with 1 Tablespoon of water to make a slurry, making sure there are no lumps. Add to the stew and stir well. Add the frozen peas, stir, and cook until the peas are heated through and the stew has thickened slightly.

Salt and pepper to taste.

Chocolate Hazelnut Financiers with Chocolate Ganache

Dessert

Girl Cooks World

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April 25, 2019

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Chocolate Hazelnut Financiers with Chocolate Ganache

I think I need help. I can’t seem to stop making financiers and financier-like mini tea cakes. But after the recent successes of the brown butter almond financiers and the coconut friands, I just knew I wanted to make at least one more variation. Especially since I had excess egg whites from making ice cream (recipe to come soon!).

My initial thoughts? I wanted to make either a hazelnut or chocolate variation. It didn’t take long to realize that the most obvious (and delicious) solution would be to kill two birds with one stone.

And because I couldn’t leave well enough alone, I decided to top the financiers with a chocolate ganache and some toasted, chopped hazelnuts. After all, this isn’t exactly the season for restraint, right?

But they’re also great plain… they end up like a slightly less dense version of these flourless double chocolate hazelnut and brown butter brownies. If you decide to skip the ganache these freeze really well… just pull out one or two for an afternoon treat when you get one of those inevitable afternoon chocolate cravings.

Chocolate Hazelnut Financiers with Chocolate Ganache Glaze

Yield: 24 mini muffin sized financiers

Ingredients:

Financier:
* 10 Tablespoons butter, cut into 10 pieces
* 1 cup hazelnuts, plus extra for garnish
* 1 cup sugar, separated
* 6 large egg whites
* 1/3 cup plus 1 Tablespoon superfine rice flour
* 1/3 cup plus 1 Tablespoon unsweetened cocoa powder,plus extra for dusting pan

Ganache (Optional):
* 1/3 cup bittersweet chocolate chips
* 1/4 cup heavy cream

Topping (Optional):
* extra hazelnuts, toasted and roughly chopped

Directions:

Preheat oven to 350 degrees and place the hazelnuts (the one cup for the financiers plus a little extra for garnish) in a baking pan large enough to hold the hazelnuts in a single layer. Bake until the hazelnut skins are beginning to darken and blister. Remove from oven, turn off oven, and let cool slightly. When cool enough to handle, use your fingers or a clean dishtowel to help rub the skins off of the hazelnuts. Some skins will cling to the nut.

Place the butter in a small saucepan over medium heat. Bring the butter to a low boil, stirring from time to time. Remove the saucepan from the heat once the butter has turned golden brown and smells nutty. Set aside.

Place 1 cup of the hazelnuts and 1/2 cup of sugar in a food processor and process until the mixture has turned into sweetened hazelnut flour (the sugar helps the hazelnuts achieve a finer grind and prevents the hazelnuts from turning to hazelnut butter). Place the hazelnut mixture into another small saucepan and add the remaining 1/2 cup of sugar. Add the egg whites, stir, and place the saucepan over low heat. Heat the mixture, stirring constantly with a wooden spoon, until the mixture has heated through, is slightly white and runny. Remove from heat.

Add the superfine rice flour and unsweetened cocoa powder and stir to mix. Gradually stir in the browned butter. Transfer the mixture to a heatproof bowl and let cool, until it has reached room temperature. Press a piece of plastic wrap on the surface and place in the refrigerator for at least one hour or up to overnight.

When you are ready to bake, preheat the oven to 400 degrees. Butter or spray your mini-muffin tins or mini tart molds and then dust generously with unsweetened cocoa powder. Tap out the excess. Fill each mold almost to the top with batter.

Bake for 11-13 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Remove from oven and un-mold as soon as possible. If the financiers are sticking, you can run a blunt knife around the edges to help remove the cakes. Transfer to a cooling rack.

Prepare the ganache by putting the chocolate chips and heavy cream in a small bowl. Microwave for 20 seconds. Let stand for a minute or so and then stir until smooth (you can microwave the mixture for additional 10-15 second increments, if necessary, to get the mixture totally melted and smooth). Let cool slightly. Use a silicone brush to spread the ganache over the top of the financiers and sprinkle with the chopped hazelnuts.

Cool, allowing the glaze to set. Place in the refrigerator, if necessary, to get the ganache to harden. Store at room temperature or in the refrigerator.

40 Cloves of Garlic Quiche

Girl Cooks World

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April 25, 2019

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The bar, my friends, has officially been raised.

From this point forward, this quiche will be the benchmark against which all others will be judged. But I should have known that magic would ensue when you combine forty cloves of sweet, caramelized garlic and tangy goat cheese and then surround it with rich and creamy quiche custard.

The quiche is adapted from London chef Yotam Ottolenghi’s Caramelized Garlic Tart, which is included in his first cookbook, Plenty (and by next week I should have his follow-up cookbook, Jerusalem, in my hot little hands).

I figured this would be a good recipe to try, considering that the headnote mentioned that the recipe-tester proclaimed it the “most delicious recipe in the world!”

Yeah, it’s really that good.

Because the original recipe used puff pastry as the crust, I used my tried and true quiche crust instead. And since the crème fraîche I had in the fridge wasn’t really all that “fraîche”, I decided to use my go-to quiche custard from Julia Child that uses eggs and heavy cream.

And there’s no need to worry about the garlic being overly potent. Just like in those 40 cloves of chicken recipes, the garlic mellows out considerably after being blanched and caramelized. Of course, you still need to be a garlic fan, since each serving will have about a half dozen cloves. If any of you are having any holiday brunches and still need a couple extra dishes, I’d highly highly recommend this one…

40 Cloves of Garlic Quiche

Yield: 6-8 servings

Ingredients:

Crust:
1/3 cup millet flour
1/3 cup superfine rice flour
2 Tablespoons sweet rice flour
2 Tablespoons tapioca starch
1/2 teaspoon sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 Tablespoons cold butter, cut into at least 6 small pieces
1 large egg
2 teaspoons lemon juice
1/3 cup potato starch

Filling:
40 cloves of garlic, peeled
1 Tablespoon olive oil
1 cup water
2-1/4 teaspoons sugar
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
4 ounces soft goat cheese (chevre), crumbled
1 teaspoon Balsamic vinegar (Balsamic vinegar reviews)
4 ounces hard goat cheese, such as goat cheddar, shredded (you can also substitute cow’s milk cheeses)
2 eggs
1 cup heavy cream
1/2 teaspoon salt
black pepper

Directions:

Preheat oven to 375 degrees and spray a 9 or 10-inch tart pan with cooking spray and dust generously with rice flour.

In a large bowl combine the millet flour, rice flour, potato starch, sweet rice flour, tapioca starch, sugar, xanthan gum and salt. Add the butter and use a pastry cutter to cut the butter in. Add the egg and lemon juice and mix until the mixture comes together in a ball. Use the heel of your hand to quickly knead the dough to ensure even blending. Do not overwork the dough; you do not want to melt the butter.

Place the dough on a large piece of waxed paper. Cover with another sheet and roll out the dough to the appropriate size. If the dough feels tacky, you can refrigerate it for 10-15 minutes. Gently peel off the top layer of wax paper and invert the dough into the tart pan. Remove the other sheet of waxed paper and press into the pan.

Partially bake the crust for ten minutes. Remove from oven and place on a wire rack to cool. Reduce oven temperature to 325 degrees.

Caramelized garlic

While the crust is baking, make the caramelized garlic. Place the garlic cloves in a small saucepan, cover with water, and bring to a simmer. Blanch for about 3 minutes and then drain well. Dry the saucepan and place over high heat. Add the garlic and give it a stir or two to make sure the cloves are dry.

Incorporate the olive oil and cook, stirring constantly, for two minutes. Now, include the balsamic vinegar and water and bring to a boil, then reduce heat and simmer for 10 minutes. Add the sugar, thyme and 1/4 teaspoon salt and continue to simmer until the liquid has mostly evaporated, leaving the cloves coated in syrup. Set aside.

Final Touches for Garlic Quiche

Scatter both cheeses into the pre-baked crust. Spoon the garlic and syrup over the cheese. In a medium bowl combine the eggs, heavy cream, 1/2 teaspoon salt and some black pepper. Pour mixture over the garlic and cheese, taking care to fill in the gaps between the cloves of garlic. Make sure you leave some of the garlic visible; you may need to use slightly less filling than the amount prepared.

Bake the quiche for approximately 45 minutes, or until the filling has set and the top is golden. Remove from oven and let cool. Garnish with a couple sprigs of thyme, if desired, and serve at room temperature or chilled.