Tea Room In The Valley RecipesCustomers have written to the St. Louis Post Dispatch Food Section
asking for some of our recipes, here are the ones requested
courtesy of the Post Dispatch.
Artichoke Quiche (Tea Room in the Valley)
Apple Bacon Quiche (Tea Room in the Valley)
Yield: 16 servings (2 quiches, 8 slices each)
1 pound bacon
1 medium Granny Smith apple, chopped
2 tablespoons granulated sugar
1 cup baking mix (such as Bisquick)
3 cups heavy (whipping) cream
7 eggs, lightly beaten
2 cups shredded Cheddar cheese, divided
1. Preheat the oven to 375 degrees. Coat two deep-dish glass pie plates or 1-quart baking dishes with nonstick cooking spray.
2. Cook bacon until crisp; drain on paper towels. Crumble bacon and set aside.
3. In a small mixing bowl, toss apple with sugar; divide evenly between the two baking dishes.
4. In a medium bowl, stir together baking mix, cream and eggs until blended; pour over apples, dividing evenly.
Sprinkle 1 cup cheese over each; top with bacon, dividing evenly.
5. Bake 30 to 35 minutes or until a knife inserted in the center comes out clean. (If quiche needs more time to bake,
cover loosely with foil so that bacon and cheese do not burn.)
Per serving: 335 calories; 29g fat; 16g saturated fat; 180mg cholesterol; 11g protein;
9g carbohydrate; 3g sugar; no fiber; 450mg sodium; 155mg calcium.
Mushroom-Brie Soup (Tea Room in the Valley)
Yield: 8 (1-cup) servings
7 tablespoons butter, divided
14 ounces assorted mushrooms, sliced (see note)
7 ounces brie cheese
1 medium onion, finely chopped
3 tablespoons all-purpose flour
2/3 cup Sherry
4 cups mushroom broth (see note)
1 potato, finely shredded
1 shallot, finely chopped
4 ounces shredded Swiss cheese
1 cup heavy cream
1 teaspoon snipped fresh chives
Salt
Ground black pepper
1. In a large sauté pan, melt 3 tablespoons butter over medium-high heat; add mushrooms and cook,
stirring constantly, until softened and fragrant. Set aside.
2. Remove and discard rind from brie. Dice brie, then set aside to come to room temperature.
3. In a large saucepan over medium heat, cook onion in remaining 4 tablespoons butter until translucent, about 4 minutes. Whisk in flour;
cook and stir, 5 to 8 minutes, until flour is lightly browned. Whisk in Sherry; simmer about 5 minutes, until Sherry has reduced to about one-fourth.
4. Stir in mushroom broth, potato, shallot, brie, Swiss cheese, cream, chives, and salt and pepper to taste.
Stir until well blended; stir in sautéed mushrooms.
Simmer until potato is tender and soup is heated through, about 10 minutes.
Note: Francine Gallo says portobello mushrooms are the most flavorful option. She makes the soup with Pacific Natural mushroom broth,
which is sold at Whole Foods Market and some other supermarkets and online.
Per serving: 390 calories; 32g fat; 20g saturated fat; 105mg cholesterol; 12g protein;
13g carbohydrate; 2g sugar; 1g fiber; 530mg sodium; 200mg calcium.
Curried Chicken Salad (Tea Room in the Valley)
Yield: 7 servings (each about 3/4 cup)
1 Granny Smith apple, peeled and coarsely chopped
2 teaspoons lemon juice
4 cups cooked, diced chicken
1/2 cup sliced celery
1/2 cup slivered almonds (lightly toasted)
1/2 teaspoon salt
1 cup mayonnaise
1/2 teaspoon curry powder
1 tablespoon milk
Place apple in a large bowl, Sprinkle with lemon juice and toss to mix. Gently stir in chicken, celery and almonds. Sprinkle with salt.
In a small bowl, combine mayonnaise and curry powder; stir in milk. Toss with chicken mixture; refrigerate.
Per serving: 416 calories; 32g fat (69 percent calories from fat); 5g saturated fat; 80mg cholesterol; 27g protein;
5g carbohydrate; 2g sugar; 1g fiber; 438mg sodium; 40mg calcium; 302mg potassium.
Note: Francine Gallo varies this salad by changing the fruit or nuts (for example, using raisins, dried cranberries or walnuts).
Tina's Popovers (Tea Room in the Valley)
Yield: 24 miniature popovers
3 cups all-purpose flour
1 teaspoon salt
6 eggs
3 cups milk
3 tablespoons melted butter
1. Preheat oven to 400 degrees. Spray mini popover pans (see note) heavily with nonstick cooking spray; set aside.
2. Using a whisk, stir together flour and salt. In a separate bowl, beat eggs until well mixed; stir in milk, then melted butter.
Add egg mixture to dry ingredients. (Batter will be like thick cream.)
3. Fill pans 2/3 full. Bake 30 minutes or until golden brown. Popovers may be frozen after they have cooled.
Note: Mini popover pans are shaped like truncated cones.
They can be found at Willliams-Sonoma, Sur la Table, Ebay and other kitchen specialty stores.
Tester's note: These are easily removed from well-sprayed nonstick bakeware. Avoid using lightweight, shiny aluminum tins.
Per popover: 104 calories; 4g fat (35 percent calories from fat); 2g saturated fat; 60mg cholesterol; 4g protein;
13g carbohydrate; 1.5g sugar; 0.5g fiber; 127mg sodium; 44mg calcium; 78mg potassium.
Tea Room in the Valley
505 Meramec Station Road
Valley Park, Missouri 63088
636-225-4TEA
www.tearoominthevalley.com
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