From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.
From the October 2006 edition of Bon Appetit; I am including the published recipe for the crust, however I used a pre-made crust (lazy, lazy!!) with spectacular results.... The cook time reflects the preparation of the quiche only, not the crust.
From the October 2006 Bon Appetit Magazine (one of my cooking bibles); they said that "simmering in milk coaxes the very best out of the celery root, giving this silky puree a flavor that's both mellow and full." I made this for Thanksgiving this year and found it to be a wonderfully flavorful, smooth and slightly sweet alternative to the usual starches like mashed potatoes or yams. Mom saved the cooking liquid and made cream of potato soup....
I tweaked a Tyler Florence recipe to suit my tastes; it came out so well I had to post it here so I wouldn't forget how to make it again.... Next time I'll try it with frozen spinach to make it even easier!
I first tried this recipe at Emeril's restaurant just outside of Universal Studios amusement park in Orlando, Florida. It was the highlight of our trip! Absolutely AMAZING flavor!!!!!!!! It has been a regular for dinner parties ever since, and always gets rave reviews and requests for the recipe.... I have substituted shrimp and crab with great results, too.
Another Tyler Florence recipe from the Food Network. A great recipe that can be made ahead and frozen. Just defrost and pan-roast for a quick, flavorful meal. Prep time includes 24 hours of marination.