First the politics
Dec. 6th, 2004 08:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumNow the food porn (which seems to be the other half of what I'm posting lately).
Today, I am making quiche.
One of which I won't be able to eat, because applying heat to spinach is, to me, physically repulsive.
For each nine inch pie crust, five eggs and one cup half-and-half, or mixture of cream and whole milk.
For each of the them I used a bit of grated jack, with morels and leeks (bought at Trader Joe's)and some bacon.
For the one, chopped spinach, and broccoli florets.
For the other, bermuda onions, caremelised, and tossed with white truffle oil (I like truffle oil, and Trader Joe's has some very nice stuff, both black and white. As a store, I have never gotten less than value for money spent, and this is well worth the $5 a bottle), with a little of the fat from the bacon I started cooking a couple of Pink Lady apples. One went in whole, and I added the other as it was chopped.
I then chopped a Cameo (the local Albertson's has a nice selection of apples) and added it. When the last quarter went in, I put a top on the pan and killed the heat, letting the pan's heat finish them off. They ranged from pleasantly muchy to just below crisp.
For that one I added white pepper and a teaspoon of cumin to the custard.
Layer the ingredients in the pans, and fill with the custard mix.
400F for 40 minutes, then start testing with a knife. When it comes out clean, the custard is done. Remove from heat and let rest for 10-15 minutes and serve.
White wine, lager, or coffee for beverage, crusty white bread as a side. Chopped red leaf salad.
Today, I am making quiche.
One of which I won't be able to eat, because applying heat to spinach is, to me, physically repulsive.
For each nine inch pie crust, five eggs and one cup half-and-half, or mixture of cream and whole milk.
For each of the them I used a bit of grated jack, with morels and leeks (bought at Trader Joe's)and some bacon.
For the one, chopped spinach, and broccoli florets.
For the other, bermuda onions, caremelised, and tossed with white truffle oil (I like truffle oil, and Trader Joe's has some very nice stuff, both black and white. As a store, I have never gotten less than value for money spent, and this is well worth the $5 a bottle), with a little of the fat from the bacon I started cooking a couple of Pink Lady apples. One went in whole, and I added the other as it was chopped.
I then chopped a Cameo (the local Albertson's has a nice selection of apples) and added it. When the last quarter went in, I put a top on the pan and killed the heat, letting the pan's heat finish them off. They ranged from pleasantly muchy to just below crisp.
For that one I added white pepper and a teaspoon of cumin to the custard.
Layer the ingredients in the pans, and fill with the custard mix.
400F for 40 minutes, then start testing with a knife. When it comes out clean, the custard is done. Remove from heat and let rest for 10-15 minutes and serve.
White wine, lager, or coffee for beverage, crusty white bread as a side. Chopped red leaf salad.
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no subject
Date: 2004-12-07 05:05 am (UTC)also...i'd love to make quiche...but i'm not too good at throwing things together when the dish is as delicate as this. any ideas on where to find good recipes, or do you have any "more definite" measurements?
*blows kiss*
no subject
Date: 2004-12-07 05:16 am (UTC)The only critical (as if there were anything critical in quiche) is the egg/milk ratio.
So, for a firmer quiche, go with 1 cup to five eggs. For a softer quiche, go with four.
Fill the pie crust and then add the custard.
I confess, I've been cooking a long time (from soup, from a can, some 32 years ago, to primary preparer of dinner some 23) and I've done a lot of experimenting (eaten a lot of mistakes) and read a lot of technique books, so lots of the mechanics have been internalised, but I can commend Basic Quiche as a place to get a host of recipes.
The splash page 1st Travellers's Choice, internet cookbook
Have fun.
TK
no subject
Date: 2004-12-07 05:17 am (UTC)no subject
Date: 2004-12-07 05:40 am (UTC)no subject
Date: 2004-12-07 05:54 am (UTC)TK
no subject
Date: 2004-12-07 08:17 am (UTC)no subject
Date: 2004-12-07 10:14 am (UTC)no subject
Date: 2004-12-07 07:19 pm (UTC)Good olive oil (I suppose one could use other oils, but the bland one's are pointless, and the assertive ones, well that seems counterproductive), with a bit of truffle, white or black, used to flavor it.
My really good, black truffle oil, has a sliver of truffle in it, and cost, IIRC $11 for 100ml {which, when I extrapolated it, means it's expensive) but I can re-infuse, and get a second bottle; though less intense, out of it.
Trader Joe's has 250ml bottles for $5.00, but they have no truffle.
It is best used as a finish, a few drops whisked into a cream soup, just before serving. The tossing of onions with it, after they've been sauteed. Strong counter flavors will kill it (I failed to improve a pesto with it, that would require actual truffle, and that is beyong both my budget, and (probably) my sense of extravagance.
TK
no subject
Date: 2004-12-07 07:45 pm (UTC)TK
no subject
Date: 2004-12-08 03:12 am (UTC)no subject
Date: 2004-12-08 04:11 am (UTC)no subject
Date: 2004-12-08 05:29 am (UTC)Torment? No. Inspire perhaps, but torment, no.
And I did make a small warning that this was food porn, you have a track record to look back on.
:)
TK
no subject
Date: 2004-12-08 11:55 pm (UTC)no subject
Date: 2004-12-09 12:01 am (UTC)I do go and browse it on occasion.
TK
no subject
Date: 2005-02-09 11:26 pm (UTC)From what I've seen, $5 isn't bad for a bottle of truffle oil....of course I don't have a Trader Joes in these parts. Travesty, really...