Green – Page 3 – Westchester Supper Club

So sad this was a FAIL!!!

Cheesecake Factory Avocado Egg Rolls
Recipe from Damn Delicious

Ingredients:
oil for deep fryer
6 avocados, halved, peeled and seeded
2 roma tomatoes, diced
1/2 cup diced red onion
4 tablespoons chopped fresh cilantro leaves
Juice of 2 limes
Kosher salt and freshly ground black pepper, to taste
16 egg roll wrappers

For Cilantro Dipping Sauce:
3/4 cup fresh cilantro leaves, loosely packed
1/3 cup sour cream
1 jalapeno, seeded and deveined, optional
2 tablespoons mayonnaise
1 clove garlic
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste

Directions:
1. To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.

2. Heat vegetable oil in deep fryer.

3. In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.

4. Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.

5. Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

6. Serve immediately with cilantro dipping sauce.

**Please note that Dana made the quiche in a 12-inch quiche pan, while the original recipe called for a 9-inch pan.

Spinach Quiche
Recipe from Smitten Kitchen, adapted from Bon Appetit, October 1991

Dough Recipe (Pate Brisee):
From Martha Stewart

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Directions:
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2. Turn the dough out onto a floured work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using. Can be refrigerated overnight.

For the Quiche:

Ingredients:
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup grated cheddar
1/4 cup shredded Parmesan
4 to 6 green onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Evenly press one round of the dough into a quiche pan or similar low metal or glass baking dish. Pour filling mixture into unbaked crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool at least 10 minutes before serving. Can be served at room temperature.

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