Changes

I have left Williams Sonoma to take a job at The Container Store. I will miss teaching the cooking classes at WS but have started a  Private Chef Business to teach people in their homes.  I am so excited to start working at The Container Store!!  They are a GREAT Company with exceptional people and WONDERFUL products! They are also a partner store with Market America!  So check them out on my web portal before the store opens! www.shop.com/vegaswes

If you would like to find out more about my Private Chet Classes email me or leave a comment here.

Quick Tip - To keep your knife sharp, do not use the blade to drag food across the cutting board.  Use the back of the knife.

New Ideas and Recipes

Just a quick announcement:  I am working to bring some new ideas and new recipes to the blog. DAVIS DUST will soon have new branding and a new look.  Along with that there will be some AWESOME new recipes and concepts. So stay tuned!!

Here is the last of the recipes from Easter Brunch class at Williams Sonoma. The Spinach Quiche is a variation of the quiche recipe in the cook book.

SPINACH QUICHE -   © 2010 Wes Davis all rights reserved

INGREDIENTS:

2 9 inch prepared pie shell – can be frozen – thaw before use

1 lb of spinach – frozen – thawed and drained of excess moisture

1 lb cheddar cheese – grated

1 lb bacon

1 cup of diced onion

8 eggs

½ cup of half and half

Salt & pepper to taste

Method – cook bacon until crisp but not burned.  Drain on paper towels.

Defrost spinach and place in paper towels. – twist to force as much water  as possible.  Put in bowl of food processor and pulse two or three times to break up.  Put bacon and onion in the food processor and pulse with the spinach until mixed.   Empty into a large bowl and add shredded cheese.  Mix to combine.  Divide between pie shells using a measuring cup.  Fill shells 2/3 of the way full.

Break eggs and whip until light. Add the half and half  and whisk until combined.  Divide between the pie shells filling up just below the rim.  If the level is not quite where you want it you can add some more egg mixture.

Place the pies on a baking sheet and bake at 375 for 45 minutes to one hour. Center should be set and not runny. Do not overcook. If it is puffy and slightly browned take it out.   Let the Quiche rest for at least 20 minutes before cutting.

More Sourdough Results

As many of the readers to this blog know I am experimenting with different sourdough recipes. Yesterday I made a Whole Wheat Sourdough bread that came out better than other attempts. The problem with using Whole Wheat is that the bread can be very dense and sometimes dry.  I was able to achieve a lighter loaf and better crumb by adding a cup of cake flour.  That was a fluke as I had used all my AP flour and did not want to add more of the WW flour.  As does happen in cooking, sometimes we get lucky when we substitute ingredients!  The end result was a lighter dough that was very wet and sticky.  Not usually what I am looking for!!  But after I poured it ( yes I do mean pour!) into the prepared pans it cooked up great.  When I can perfect the recipe it will be posted.  In the meantime, try adding some cake flour to your Whole Wheat Bread. just replace a little of the All Purpose or Bread Flour.