Posts Tagged ‘cooking’

Things that are stuffed:

Me, after a weekend spent eating my way through Portland, Maine.  H and I got a lot of quizzical looks when we announced we were headed there for a weekend away, but for real, the place is a goldmine of adorable shops and to DIE for food.   It’s so New Englandy and charming that not even a freak October snowstorm could hinder our enjoyment.  Portland, Maine: who knew? Well–a lot of people, as it turns out.  We waited for an hour for a table at Fore Street ( http://www.forestreet.biz/) on Saturday night. It was worth it.

My closet, after a whirlwind side-trip to the L.L Bean flagship store and surrounding outlets in Freeport, ME.  I have four words for you: Fleece-Lined Flannel Shirt.  Yes, such a magical thing does exist.  And is now in my possession.  Relatedly–things that are no longer stuffed:  my wallet.  Ouch.

My brain, full of wedding-related things. Which is partially why I so rarely post these days.  And also why H generally wants to duct-tape my mouth shut on a daily basis.

The acorn squash that has been sitting on my counter for a week.  Last night I finally got around to doing something with said squash, and after some internet browsing I decided I was going to use the box of Israeli couscous that I had bought on a “let’s buy exotic items!” whim at the grocery store and make myself a Stuffed Squash.  Moroccan Style (and by that i mean, with curry powder).

Moroccan Style Stuffed Acorn Squash

Don't worry--Soon, I'll have an iPhone 4S to take better pictures with

You’ll Need:

  • 1 big Acorn Squash
  • 1 cup of Israeli Couscous or “Pearled” Couscous
  • Approximately 1.5-1.75 cups of stock or water (I used beef stock, whatever you have on-hand)
  • 1 package of Sage Sausage, casing removed
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3-4 Carrots, finely chopped
  • 1 apple, peeled, cored, and chopped
  • 1 handful of sliced almonds (optional)
  • 2 teaspoons Curry Powder (or more/less depending on your taste)

To Do:

  • Preheat oven to 425. Cut squash in half, scooping out the seeds/stringy part.  Slice off a small part of the outside of the squash so it will sit flat and bowl-like.
  • Sprinkle inside of squash with EVOO and a little bit of brown sugar
  • Bake, face-down, for 30 minutes, until just slightly soft (you’ll be putting it back into the oven for a second time, so it doesn’t need to be totally done)
  • While squash is baking, prepare the couscous: combine water/stock and couscous in a pot and bring to a simmer, then cook 8 minutes, or until soft.  If it starts to get sticky, add some EVOO and stir.
  • While couscous is cooking, cook sausage in a large pan, breaking up into small pieces.  When done, remove sausage and set aside.  Drain excess grease.
  • In the same pan, saute onions and garlic with some EVOO until soft
  • Add carrots, apple, and curry powder, stirring to mix evenly
  • When carrots & apples  have softened a bit (you might need to cover the pan for a couple of minutes), add sausage and couscous back to pan, stirring to combine and adding more curry powder, salt and pepper to taste.
  • Throw in a handful of almonds for some crunch. Remove stuffing from heat.
  • Remove squash from oven and let cool a little, then flip over and fill with stuffing (I filled it to overflowing, and still had leftover stuffing…which is quite tasty on it’s own, btw).
  • Return stuffed squash to oven and cook an additional 5-7 minutes, until sizzling.
  • Remove from oven, let cool, feast!




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Shoot, you guys!  Somehow it’s been a month since I last posted, and I know, that’s kinda unacceptable.  But time has been flying by this summer.  H and I had a looong stretch of traveling (every. freaking. weekend.) and it’s just now settled down.

Why so much traveling? Because we are getting married. Yup!  But you probably knew that.  Did you also know that people really like to oogle engaged folks?  Oogle them and ask LOTS of questions.  Like, lots and lots.  Which is fine, but….exhausting.

I don’t want to turn this into a YAY MARRIAGE blog because honestly, planning a wedding is extremely boring to everyone else other than the bride and groom (actually, maybe everyone else other than the bride alone).  In fact, we’ve recently decided to just not really talk about the wedding for a while.  We have a place (Block Island) a photographer (she is super nice), and a dress (family heirloom, no biggie) and I’m pleased as punch to not be planning  a damn thing for about a month or two.  We still have over a year to go, so there is plenty of time to freak the eff out, which no doubt I will do.  Copiously.

So what else can I talk about?  Food!  I mean, come on.  Duh!

I’ve been really into crepes lately.  Please add that to the list of sentences that I thought I would never actually utter in public.  I’m embarrassed for myself.

But seriously guys: crepes.  In the dead of summer when it’s so hot that the very thought of turning on the oven makes me sweaty, crepes are an easy and non-heatstroke-inducing dinner.  And they are beautifully customizable.  When you don’t have any groceries because your fiance (yup, just used that word) has been away on business for weeks and you need to cook the weird vegetables that you got in your CSA, crepes are the answer.

My go-to crepe recipe is from Mark Bittman’s How to Cook Everything cookbook, AKA my bible.  All you need is milk, flour, and a couple of eggs.  This is stuff that I 90% of the time have in the fridge/cabinet.  You should too.  And if you don’t…for God’s sake, grow up and buy some real food items once in a while.

Basic Crepes:

You’ll Need (for 8-10 Crepes):

  • 1 cup flour (all-purpose or whole wheat)
  • Pinch of salt
  • 1 1/4 c. milk
  • 2 eggs
  • 1 tablespoon olive oil (optional)
  • *Note: I cut this in half when I’m eating crepes alone.  Which is more often than not. It’s more than enough.

To Do:

  • Combine ingredients in a bowl, whisking until smooth.
  • Melt a lump (technical term) of butter in a frying pan over medium heat.
  • When butter has melted, pour crepe batter in a swirly circular motion into pan
  • Either tilt& wiggle pan (lift it off the burner)so the crepe batter covers the entire surface thinly, or use the back of a spoon to spread the batter out evenly.  I do the pan tilt, pretty aggressively, since I like a thin crepe.
  • Cook crepe for 2-3 minutes
  • Flip crepe over and cook an additional 1ish minute, until firm.
  • More of a visual learner?  Here is a good picture tutorial of crepe swirling and flipping: http://gourmetfood.about.com/od/cookingtechniques/ss/crepes.htm

I usually cook my filling first (if necessary), then cook one crepe at a time, eating as I go. To roll, place your filling on the bottom third of the crepe, fold the side edges in, then roll it up.  You could make all the crepes and cover them to keep them warm until you are ready for an actual sit-down meal, instead of eating standing up in the kitchen, like I do.  No manners.

Now, here is the best part about Crepes.  You can fill them with whatever you have on hand.  Since I eat these things for dinner I usually go savory. Couple ideas:

  • sautéed vegetables of your choice (recently I did onion, garlic, zucchini, and swiss chard. H devoured it.)
  • Ham & Gruyère (which I would do if I wasn’t too poor to buy Gruyère).
  • Sunny Side Up Egg.  Yes.  This is my favorite: crack an egg on top of the crepe after you’ve flipped it in the pan.  Cover for a few minutes so the egg cooks.  Drizzle with EVOO, salt and pepper. The crepe gets a little extra crispy. I ate it with a knife and fork.  Come to mamma.
  • Of course, I don’t need to tell you to save one (or more! NO judgement here) crepe for dessert and fill that sucker with Nutella.  And maybe a sprinkle of sea-salt.
  • Literally anything else.  Fruit! Chicken! Sausage! Goat Cheese! Whatevvver! This website has lots of fun suggestions: http://www.seriouseats.com/talk/2009/04/savory-crepe-fillings.html




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Last weekend I attended H’s corporate summer party, which was a multi-million dollar fête on Randall’s Island.  There were carnival rides, free beer, tons of food, live music…basically an amusement park for adults.  It was awesome.

This week is my own office summer party.  It’s a potluck “picnic” that takes place on a Wednesday afternoon in the central hallway of our office.  There is certainly no booze, free or otherwise.  And no live music.  And the food, as I mentioned, is home-made.  Weemp womp.

I work for a very small, privately-owned company, so the ridiculous difference in Summery celebrations is to be expected.  But here is one thing H’s gigantor 10,000 person party didn’t have that mine does: Salted Toffee Chocolate Squares.  Handmade by ME.

I know it’s summer and everyone is supposed to be skinny and stuff cause of the bathing suit situation, but honestly, these things are so worth the extra pound or two.  They are addictive and easy to make.  And they are salty.  And you know how I feel about salt (hint: it’s the light of my life).

I suggest you go to the grocery store ASAP, get your materials, and get baking.  You’ll thank me later.

Salted Toffee Chocolate Squares

Adapted from Martha Stewart


2 sticks butter

1/2 cup sugar

1 package (8 oz) toffee bits

1 package (6-8 oz) semi-sweet chocolate chips

1 box Graham Crackers

Sea Salt


To Do:

  • Preheat oven to 350.
  • Melt 2 sticks of butter over low heat (don’t burn it!)
  • As that’s happening, lay out your grahams  (I used 2 packets) on a cookie pan covered with foil.
  • Cover grahams with Toffee bits, set aside momentarily.
  • When butter is melted, add sugar, and increase heat to medium-high
  • Bring mixture to a boil, cook 2-3 minutes
  • When Butter/Sugar is a syrupy consistency, remove from heat and immediately pour over the grahams/toffee.  Don’t worry if it overflows the grahams a little.  Trust.
  • Bake in oven until bubbling, approximately 12 minutes
  • When done, remove from oven and immediately sprinkle with chocolate chips & sea-salt.
  • Try not to eat the entire pan in one sitting.
  • Fail.




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Friends, I realize that I haven’t posted in approximately two weeks.  And for that, I am deeply sorry.  But things have been happening in my life, and while they are blog-worthy, certainly, they also are the very things that are keeping me from hunkering down in front of my computer.  It’s a conundrum: the more you have to blog about, the less time you have to actually blog about it.

The thing is, last week I turned 25.  Actually, as of today, I have been officially a quarter of a century old for an entire week.  I guess 25 isn’t considered “old” to some people (those people are, without fail, older than 25 of course).  However, this is a big one for me.  I think it’s a big one for everyone.

I know the term “quarter-life crisis” is thrown around quite a bit by my peers (actually, there is a pretty extensive Wikipedia entry on the term here). I also know that everyone older than us scoffs at such a ridiculous idea: having a crisis at age 25? About what? What dress to wear to the bar that night?  What boy to date?  What vacation to blow all your money on?

But think about it, old people: us 25 year olds have graduated college (well jeez, most of us have, I hope), and we are now living the “adult” lives that we’ve been dreaming about and planning out for the past oh, 20 years.  It’s human nature to fantasize about the future; we all do it.  I think the crisis occurs when we realize that, at 25, we are not exactly living the life we imagined for ourselves.

I’m not saying that I’m unhappy with where I am now, because I’m not.  I’m very, very happy.  It’s just quite different from what past-me would’ve imagined.  But that’s okay.

Speaking of things that I have never imagined I’d be doing, I made a great dinner last night.  Let me just toot my own horn here for a sec, cause it was freaking awesome.  Never mind that H was the one who actually did most of the cooking because half way through my risotto preparation I chopped off an impressively large hunk of my finger (our new knives are actually sharp! It’s something we need to get used to).  The wound (which I am now further aggravating to type these very words to you–you’re welcome) was well worth it.

The star of the meal was not the gigantic Rib Eye steak that H picked out at the grocery store, much to my horror.  It was actually the side dish: baked mushroom risotto.

Now, don’t be scared.  I know risotto has a bad rep of being really hard to make and very time-consuming.  But this risotto is actually pretty easy.  Because you bake it, rather than stir it for 56 minutes straight.

Baked Mushroom Risotto

Adapted from a recipe found on thekitchn.com.

You’ll Need

1 packet (approx 3/4 of an oz.) of dried shiitake mushrooms

1/2 lb of crimini mushrooms, washed and sliced

2 cups boiling water

1/3 of a cup of Olive Oil

3 yellow onions (1 finely diced, 2 sliced for carmelizing)

4 cloves of garlic, minced

1 large spring of Rosemary, finely chopped

1 cup of Arborio Rice (special Risotto rice)

1/2 cup of dry vermouth (or White Wine, or sherry even too)

2 cups chicken stock (or veggie stock)

2 tablespoons of balsamic vinegar


To Do:

– preheat oven to 350. Rinse the dried mushrooms well and place in a bowl. Pour the 2 cups boiling water over mushrooms to reconstitute. Set aside.

– Heat a hearty drizzle of Olive Oil in a dutch oven (or oven-safe pot with a lid) over medium heat.  Add the diced onion and all garlic, saute until golden.

– Push the onions to the side of the pot and add sliced Crimini mushrooms (not the dried mushrooms.  Not yet). Turn burner up to medium-high heat. Let mushrooms cook, without stirring, for 5 minutes.  Once 5 minutes is up, flip mushrooms over and cook another 5 minutes without stirring.  You want a nice crust to develop on the bottom of the pan.

– Drain the dried mushrooms, saving liquid.  Add dried (now moist) mushrooms to the pot, along with the rosemary, stirring everything together.  Season with salt and pepper.

– Add the rice, continuing to stir.  Cook until rice starts to turn transparent, about 4-6 minutes.

– Crank up the heat and add the vermouth, the dried mushroom liquid, the stock, and the balsamic vinegar, making sure to scrap up the browned bits on the bottom of the pan as it de-glazes.

– Bring the mixture to a boil

– Cover pot and put it into the oven; bake for 30 minutes.

– While the rice is baking, carmelize the other 2 onions.  Heat equal parts EVOO and butter in a pan, add onion slices and saute over low heat until onions are dark brown.  Remember to salt liberally!  You can sprinkle some sugar on them too, to help along the carmelizing process.

– Serve risotto topped with carmelized onions.  Watch mushroom-loving boyfriend fall to the floor in paroxysms of joy upon eating.

So yes, it’s a lot of steps, and yes, we didn’t eat dinner until 9pm, and yes,I was mortally wounded, but still. It was worth it!  This would be a great, cozy Sunday dinner.


Nice little Thursday dinner

If this is my quarter-life crisis, I think I’ll survive.  I’ll be fat, make no question of that.  But I’ll survive.

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Autumn Eats

Remember when it was like September 2nd and I started raving about fall arriving and stuff?

Maybe that was a little premature.

But now, precisely 1 month later, I really can say that fall has arrived.  Sure, maybe it’s 70 degrees out today, but you can just feel it. The air-conditioner is permanently off, my big fluffy duvet is on the bed, and I am ready. for. autumn.

It would make lots of sense that my favorite foods are autumn-y foods, because autumn is my favorite season.  I’m also a big sucker for comfort food, and I feel like this season more than others encourage hearty eating.

Recently I’ve been obsessing about squash.  That’s normal, right?  Sure.  Humor me.  I am a big fan of winter squash because you can put butter and salt on it without being overly judged.  You can roast it or mash it or do a million different things with it.  Also, it’s good for you!  Wins alll around.

After watching a Jaime Oliver show in which he stuffs cannelloni with mashed up roasted cauliflower and broccoli (see the recipe here) I got to thinking: veggies stuffed in pasta?  How did I never think of that? Why can’t I do that with squash?  And a white sauce?  AND SOME CHEESE!?

This is generally where my brain short-circuts (cheeeseeeeee!!).  So I hunted around for a squash manicotti recipe and couldn’t find what I wanted.  So what’s a resourceful kinda-cook to do?  Master the art of manicotti-stuffing myself. That’s what.

This is not a ‘whip up in 30 minutes on a week night’ meal.  Let’s be clear.  It’s a special ocassion kind of thing, or a ‘I’m too hungover to do anything on Sunday until about 8pm when I can finally cook’ kind of thing.  Guess which one it was for me?  Roasting the squash a day or two (or 4) ahead of time also helps speed up this recipe.  I did it while I was making another meal earlier in the week, shoved it into tupperware, and when I was ready to stuff, my squash was all ready and waiting.


Positively Cozy!


Winter Squash Stuffed Manicotti

You’ll Need:

  • For the Filling:

  • 2 small-medium winter squashes (any variety)
  • 2-2.5 cups of ricotta cheese
  • 1/2 a white onion, minced
  • 3 cloves of garlic, minced
  • 2  handfuls of swiss chard, chopped (optional)
  • 1/3 cup of goat cheese (optional)
  • Dashes of: Red pepper flakes, oregano, salt, pepper

For the Sauce:

  • 5 tablespoons of butter (I said this was hearty, not healthy)
  • 4-5 tablespoons of flour
  • 2 cups of milk (or cream, or half and half)
  • Dashes of: nutmeg, salt, pepper
  • 1 bay leaf

And of course!

  • 1 package of manicotti or cannelonni

To Do:

  • Pre-heat oven to 400.
  • Cut squash in half.  Drizzle Olive Oil, salt and pepper on each half and roast, face down, for approximately 45 minutes.
  • Scoop squash out of skin, mash into bowl or tupperware. Set aside. *Note: Do this step a day or so before to save yourself time.
  • Put 1 large pot of water on to boil for pasta.  As that is heating up…
  • Combine minced garlic and onion in a pan. Drizzle with olive oil and saute until onions are translucent.
  • (Optional Step) Add swiss chard to onions and garlic in pan, drizzle a little more olive oil, and saute until greens are wilted. Remove mixture from heat and set aside.
  • In a smaller pot, heat milk on LOW heat. Season with nutmeg, salt, pepper, and a bay leaf.  Make sure NOT to boil milk.
  • While milk is heating, melt butter in yet another pot.
  • As butter is melting, boil your pasta.  Drain pasta when it is still very al dente.  It will cook more in the oven later on. Set aside.
  • Once butter is melted, whisk in flour, 1 tablespoon at a time, until a golden-brown roux is formed (you want the texture to be thick, but stirrable…almost like applesauce).
  • Going one cup at a time, add the heated milk to the roux, stirring continuously.  The sauce should be just a bit thinner than you’d like (it will thicken up as it continues to sit over low heat).  As sauce is thickening…
  • Combine onion-garlic-chard mixture with mashed up squash.  Add dashes of oregano, red pepper flakes, salt and pepper to taste.
  • To this, add goat cheese (if using) and Ricotta.  Mix stuffing well to blend all components.
  • Fill up a ziplock bag with stuffing mix.  Snip off 1 bottom corner and use this contraption to fill your pasta.
  • Smear the bottom of 1 large glass baking dish with a little sauce.  Lay filled pasta in dish, cover with more sauce, bake for 20 minutes covered in foil, 5  uncovered.

* Note #2: This made a lot of manicotti.  I think I filled up 12 or so of them (1 entire package) and I still had a little bit of left over stuffing mix.  So, prepare for a feast.  Invite friends.

I ate this with some fancy sourdough bread from the bakery next to my office that is currently draining both my bank account and my dignity, and some roasted fennel (that’s what is artfully placed on top of the pasta in the picture).  Why fennel?  Really, H and I had no idea what to do with it.  So it got roasted, because the oven was on anyway.

I also made the salted toffee square again (recipe here).  Because why not just leap full-tilt into the world of Obesity?  Bathing suit season is officially O-V-A OVER.  Thank god.

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Oh soup.  You are so easy to eat.  Open a can, dump in a bowl, microwave.  That’s it!  No wonder people like you.

That is, until, they read your ingredients list.  Which I bet a lot of you haven’t done.  Because you aren’t slowly (or not so slowly) turning into a crazy person who does things like study the ingredients in a can of soup.  Which I am.

Anyway, I was sick on Sunday, and the only thing that I could even contemplate eating was soup.  In the state I was in, making my own was not exactly an option.  So I grabbed a can and threw it on the stove and five minutes later I was staring at some good ole Progresso Penne with Chicken broth.  Or something.  I was delirious with illness, I don’t really remember

*Note: I would kindly appreciate it if the few of you who DO read this blog did NOT comment on the irony of me getting actually sick mere days after posting about my hypcondriacism (is that a word?).  kaythanks.

Even being sick, even with my taste buds basically dead, this soup was yucky to me.  The broth tasted weird, the penne was mushy, and it was so salty that I found myself with legit dry mouth after a measly 6 spoonfuls.  Who cares if I’m exsagerating…it was not good.  Let’s leave it at that.

So once i regained my health, I decided to make my own soup.  Because why not.  I had never done it, and  I had a bunch of tomatoes that were starting to go in the wrong direction, and figured, well, how hard can it be to smoosh those up and make one of my favorites: Tomato Soup?

Turns out, it’s not so hard.  OKAY FINE…it is harder than opening up a can and dumping the contents into a bowl and zapping it with weird radiation waves.  But seriously, this is great for a rainy Sunday (or Monday, in my case) when you’ve got an hour or two with nothing on the agenda.  Trust me.  Once you taste it you’ll realize what a hollow sham your life has been up until this moment: Soup. Epiphany.

*Another Note: the foundation for this recipe is Tyler Florence’s Roasted Tomato Soup, but I changed some things and added a bunch of stuff, so if you want the basic version, go visit Tyler here.

Roasted Tomato Soup (With Surprises!)

*Final note, I swear:  This is a 2 person serving.  Double/Triple/whatever accordingly.

You’ll Need:

3-4 tomatoes, diced with seeds removed

2 small red onions, quartered

3 cloves of garlic

1 beet, quartered

1 banana pepper, seeds removed

2 bay leaves

1 small handful of basil, ripped up

2-3 cups of chicken stock

Approx 1/2 a cup of Sour Cream (or half & half)

Olive Oil

Salt & Pepper

A Splash of Port or Red Wine (optional)

To Do:

  • preheat oven to 450 degrees
  • Toss tomatoes, onions, peppers, beet and garlic with olive oil, salt & pepper
  • Spread veggies on pan and roast until caramelized, 25-35 mins
  • Dump veggies into a sauce pan, adding bay leaves, ripped up basil, and enough stock to cover everything. Simmer for 20-30 minutes until liquid is reduced of a third-ish.
  • If using, add splash of Port or Red Wine, you Alcoholic you. Let it simmer a couple minutes more.
  • Pour contents (minus the bay leaves) of sauce pan into a food processor.
  • Blend until smooth, adding sour cream gradually (if you have one of those fancy immersion blenders, you can use that instead!)
  • Return soup to pot, thinning out if necessary with more chicken stock.
  • Douse with Parmesan Cheese and more Sour Cream.  You’re regaining your strength!  (at least that’s what I told myself)

There are so many layers of flavor in this seemingly simple soup, thanks to all my little add-ons (the pepper, the beet, the booze, etc). I didn’t take pictures of this BUT don’t be alarmed if your soup turns out to be a little pink.  It’s the beet.  And that beet is important because it makes this soup just the teeniest bit sweet, which in turn balances out the acid and the heat that the tomato and the pepper brings. I’ll say it again: layers, people.  Layers:

A quality that you sure aren’t finding in that stupid can.

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I’m getting pretty excited, and you know why?  Autumn is slooowly rearing its head.  And I LOVE  fall.  First of all, I go wonderfully with the color scheme…burnt sienna, deep burgundy, rich mahogany…I can finally stop pretending to like the pastels and neons that dominate the summer fashion scene.  Secondly, the weather is perfect.  I’m not grouchy dealing with heat-waves, and I’m not complaining about how cold I am.  And finally, I love how fall feels so clean-slatey.  Maybe it’s a holdover from my school-days, but to me fall equals a new start, a brand new wardrobe, and beautifully pristine notebook pages just waiting for all the genius things that will be coming out of your brain.

So when H reminded me that September was NEXT WEEK (I generally need to be reminded of such things), I immediately started dreaming of bon-fires and football games and…jeggings.  Oh, and riding boots.  Mmm.

Questionable wardrobe purchases aside (don’t judge on the jeggings…), I also suddenly felt compelled to start (GASP!) using my oven again.  And despite my dreams of pumpkins and cute fall jackets, our CSA is still spewing forth astounding quantities of summery produce.  Like zucchini. Ugh.

The very word is starting to give me a nervous twitch.  I’m not sure you understand the severity of the situation.  I GET 5 OR MORE POUNDS OF SQUASH. A WEEK. And I can only watch H choke down Zucchini pancakes so many times.

Desperate times call for desperate measures.  And the desperate measure I took this weekend was Quiche.

Quiche is one of those things that I adored eating outside of the house, but had no clue how to even attempt to make it myself.  Sure, I guess in theory it sounded easy: eggs and other stuff in a pie crust.  But there was my first problem: pie crust.  And then, what do I add to it?  How do I make my eggs creamy and custardy?  What if the filling is too soggy?  HOW DO I MAKE QUICHE?!

Well, here’s how I did it.

Cheddar, Zucchini, and Bacon Quiche

You’ll Need:

  • 1 frozen pie-crust
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup half & half
  • 2 small or 1 large zucchini or other summer squash, shredded or sliced thinly
  • 1 clove of garlic, minced
  • 3 strips of bacon
  • 1/2 block white cheddar cheese, shredded
  • Dashes of salt, pepper, nutmeg, paprika

To Do:

  • Pre-heat oven to 400-degrees
  • Slice or shred zucchini, sprinkle with salt, set aside for 5 minutes
  • Cook bacon and remove from pan, leaving behind 1 tablespoon of grease.
  • Combine eggs, sour-cream, half & half, garlic, and spices.  Whisk until smooth.
  • Squeeze zucchini out over sink to drain excess liquid.
  • Saute zucchini in the leftover bacon grease until just tender
  • In pie crust, crumble bacon, add zucchini and cheese.  Top this with egg mixture, stirring if necessary to combine all ingredients well.
  • cook for approx. 1 hr, or until center of Quiche is firm and top is golden brown

Obviously I solved my main problem with dinking out and buying pre-made pie crust.  Whatever.  It made this recipe really easy and anyway, it tasted just fine.  I’m not ashamed.  If you want to go that route, you can find pie crust in the freezer section of your grocery store.  I won’t tell.

Golden Brown Goodness

We literally ate this all weekend, for all meals. Piping hot straight out of the oven?  Delish.  Cold doused with hot sauce for breakfast the next day?  Also delish.  I’m sure if it lasted long enough to sit in the fridge another day or so it would get even better.  Flavors melding and stuff.  You know. Great all-the-time weekend food.

Actually, I think the highlight wasn’t so much the food itself, but how H insisted upon pronouncing it.


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