Steinway & Sons

Breakfast is Served, Steinway Enjoys Morning with Local Music Educators

Fun at The Teacher BreakfastOver the month of August, Steinway Hall - Dallas/ Fort Worth/ Plano had the delightful opportunity to share breakfast with some of the finest piano teachers North Texas has to offer and presented to them our newly revamped teacher program.  Partners in Performance is a program designed for piano educators in the North Texas area that provides a formal process to connect piano teachers and their students with Steinway Hall and all it has to offer.

The annual teacher breakfast is more than just a quick bite to eat and some new information.  The teacher breakfast is a time when we can thank the music educators for all that they do in the music community.  One of the most influential professions to a piano dealer is piano teachers.  Without the music educators bringing music to young aspiring artists, we would have very few hands to play a Steinway.

One of the MOST popular questions not related to pianos asked at all three breakfast was: What is the recipe for the quiche or who made the trifle?  Food is not catered in, breakfast was prepared by the owners of Steinway Hall - Dallas / Fort Worth/ Plano, L.B. and Danny Saliba.  Cooked and prepared in their own kitchen, Danny and L.B. prepared enough food for the 120 teachers served this year at breakfast.

So, as promised, here are the recipes for the three most asked about dishes.

Lemon Berry Trifle

Ingredients

Teacher Breakfast 2010Cooking Instructions

1) In a large bowl, combine cheesecake filling and lemon curd.  Spread 2 1/3 cups cheesecake mixture on the bottom of a 3 ½ quart trifle bowl.

2) Sprinkle with 2 cups crumbs.  Top with 2 cups mixed berries.  Repeat layers twice, ending with berries.  Cover and chill.

Makes 12-14 servings

Italian Sausage Quiche

Ingredients

Cooking Instructions

1) Prepare pie crust according to package for pre-baked crust.

2) In a large skillet, cook the sausage over medium heat, stirring to break up the meat, about 5 minutes.  Remove with a slotted spoon and drain on paper towels.  Drain off all but 1 tbsp of the fat.  Add the onions and cook 10-12 minutes.  Add the garlic and cook for 1 minute.  Add the chilies and cook for 1 minute.  Remove from the heat and let cool.

3) In a bowl, whisk the eggs.  Add the milk, cream, hot sauce, salt and pepper and whisk until creamy.  Add the cheese and whisk to combine.

4) Heat the oven to 350 degrees.

5) Spread the sausage mixture evenly across the pie crust.  Pour the egg-cheese mixture over the filling.  Arrange the bell pepper rings across the top.

6) Bake until the custard is set, puffed and gold brown, 25 to 30 minutes.  Remove from the oven and let cool for 15 minutes before serving.  Cut into even slices and serve.

Makes 6 servings

Shrimp Cheese Grits

Ingredients

Cooking Instructions

1) Bring water to a boil.  Add salt and pepper.

2) Add grits and cook until water is absorbed – 6-8 minutes.  Remove from heat and add butter and cheese.

3) Fry the bacon in large skillet until browned.  Remove bacon.  In bacon grease, add shrimp and cook until pink.  Add lemon juice, bacon, parsley, chilies, green onions and garlic.  Sauté for 3-5 minutes.  Combine grits and shrimp mixture.  Serve immediately.

4) May be refrigerated overnight.  Remove from fridge 2 hours prior to serving.  Let sit at room temperature for 1 hour.  Add 1 beaten egg.  Preheat oven to 375 degrees.  Bake for 30-40 minutes, stirring once, until bubbly.

Makes 8-10 servings

 

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