A couple of interesting things happened in my week of food. I made a very simple Lebanese Couscous soup last Sunday which was super easy to prepare and nice and fresh to eat. Lebanese Couscous is way bigger than normal couscous. It's kinda like a pea sized dumpling. Or for those of you familiar with bubble tea, it's the size of those hideous tapioca balls in the bottom of the glass (NOT a fan of bubble tea). I made a crumbly topped apple pie on Monday night for a work function which was excellent. I think I finally got the ratios right for the crumble topping. Yea me! On Saturday, I chose my dinner of a Polish sausage po'boy and red beans and rice from the Yankee Cajun food truck which is now parked in the lot of The Crest Tavern (virtually across the street from my house). I enjoyed eating this Cajun tastiness, inside of the tavern, accompanied by a gin and tonic - very nice combination actually. I would recommend a visit to the Yankee Cajun food truck. The truck is open Friday and Saturday night throughout the Summer. Tonight, I made a Swiss cheese, mushroom and onion quiche with a thyme/rosemary crust. Hence, the photograph above of mushrooms and onions. Quiche is pie too. It's just a fancy French term for an egg based pie!
Okay, I want to talk about eggs. I have recently discovered the awesomeness of farm fresh eggs. Oh my goodness, eggs fresh from the chicken are the absolute bomb! And apparently, some even pop out of the hen in fashion colors. Notice the green eggs in the photo above. These eggs came from the mother of a friend. Once you go farm fresh, you will never go back! The cutting board above has all of the dairy/ protein love that I used in my quiche.
Sauteed crimini and button mushrooms with onions are thrown in right on top of the Swiss cheese. I just love mushrooms and onions sauteed in a little butter. Once again, I used my brand new All Clad pan. I gotta say, that pan is just amazing. If you find yourself in the market for new cookware, check out All Clad. It may be pricey but it really does make a difference!
Here is the French Egg Pie in the oven ready for cooking. Please don't look that closely at the bottom of my oven. When I put the quiche in the oven, I realized that I desperately need to run the clean cycle. Apparently, the blackberry pie I made last week is still making its' presence known on the bottom of my oven. Oh, I am so bad....
My beautiful Swiss-mushroom/onion quiche! And it really did turn out nicely even though I inadvertently turned off the oven mid way through the baking process. No wonder the egg custard portion was still wiggling all over the place after 40 minutes of baking at 375 degrees. But I caught it and fixed it. Isn't that one of the tricks to cooking/baking?
Look at that egg loveliness! Here's what I recommend: Invite your best friend and one of her many dogs over for a French Egg Pie or Quiche dinner. Serve this delight with a salad. Have your friend bring over chocolate-peanut butter ice cream. That's a nice meal on a warm Spring day when you spent five hours in your garden preparing for growing. PS: Might try taking a walk after dinner. The dog will appreciate it!
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