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Brunch for Forty

March 14, 2015 By Korena in the Kitchen 13 Comments

Brunch for Forty | Korena in the KitchenLast weekend I had the opportunity to cater a day-after-the-wedding brunch for a friend’s family. I love this kind of thing because not only do I get to bake and cook to my heart’s content, but I also get to do a lot of figuring out: coming up with a menu, researching recipes, scaling them up and down, and writing out list after list. Calculating exactly how many eggs I will need to make a dozen quiche plus four dozen cinnamon brioche buns is the kind of math I can get behind. I found a great resource in Ellen’s Kitchen for estimating quantities for large gatherings, although it doesn’t say much for my math skills when my estimates, in most cases, ended up being about twice what they should have been! But it’s better to have more food than not enough, right?

Cinnamon Brioche Buns | Korena in the Kitchen
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Filed Under: Breakfast & Brunch, Recipes Tagged With: Artisan Bread in 5 Minutes a Day, baking, brioche, brunch, catering, cinnamon buns, cooking, DIY, large gatherings, quiche

Leek and Bacon Quiche with Wholegrain Pastry

April 7, 2013 By Korena in the Kitchen 6 Comments

Leek & Bcaon Quiche with Whole Grain CrustNate and I had a pretty quiet Easter weekend at home, so instead of a big Easter Sunday dinner, I made a quiche with leek and bacon, a dish of scalloped potatoes, and a green salad (and dessert, of course – that post is coming!). I was lucky enough to have dinner with my parents on Salt Spring on Good Friday, which included not only the traditional baked ham but also a huge pile of fresh crab, caught by a family friend. It was amazing, but after all that food I was quite happy to keep it lighter for the rest of the weekend.

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Filed Under: Breakfast & Brunch, Main Dishes, Recipes Tagged With: bacon, coconut oil, Easter dinner, food, leeks, quiche, recipe, spring, whole grain pastry

Leek, Swiss Chard & Prosciutto Quiche (and a non-shrinking tart crust!)

December 18, 2011 By Korena in the Kitchen 5 Comments

The thing that always stumps me about quiche is the crust. The pastry crust for quiche needs to be par-baked before adding the filling, otherwise it won’t cook through and will be soggy (and nobody likes a soggy-bottomed quiche). My go-to pie crust has a tendency to shrink a lot when par-baked, and other pie crust recipes I’ve tried that are supposed to be “more suited” to par-baking come out with the texture of cardboard (just as bad as a soggy-bottomed crust).

So, I’ve been looking for a pastry crust that stays flaky and doesn’t shrink too much when par-baked, and I finally found one! Also, I discovered the secret to stopping the pastry from sliding down the sides of the pie plate while baking. Success!

Minimum shrinkage and maximum flakiness

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Filed Under: Main Dishes, Recipes Tagged With: food, leeks, pastry, quiche, recipe, swiss chard, tart crust

Snow and a Quiche

February 24, 2011 By Korena in the Kitchen Leave a Comment

Yesterday we unexpectedly received rather a large amount of snow (we measured 21 centimeters at one point!), and in usual snowy Victoria fashion, the roads were terrible, life slowed to a halt, and neither Nate nor myself went to work. Instead, we spent the day on the couch watching season one of Mad Men, and I did some baking. Seeing as I had all day, I made a quiche, which I find inevitably ends up taking about three times as long as I think it will. I also tried to modify my usual fantastic, go-to banana bread recipe to be sugar-free, but it turned out to be not-so-fantastic sans sugar 🙁 Someday I’ll perfect the recipe and share it, but in the meantime, here’s my quiche recipe.

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Filed Under: Main Dishes, Recipes Tagged With: bacon, cheese, eggs, mushrooms, onions, pastry, quiche

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

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