Oh, look. It’s another quiche for French Fridays with Dorie, which actually just fine with me as quiche was something I used to make all the time, but really, for the past 10 years or so I’ve made it hardly at all. It’s a lot of fun to rediscover it with the recipes in Around my French Table. For this one, I did something a little different — mini quiches!
1. I halved the recipe and had enough custard and mushrooms for three mini quiches. Unfortunately, I only had enough leftover whole wheat and olive oil crust for two. I improvised on the third quiche-lette with a circular piece of spinach tortilla.
2. I added garlic to the mushroom & shallot mixture.
3. Uh, I added a little bit more cheese than the recipe called for…and I used Parmesan instead of Gruyere.
4. I par-baked my wheat crusts for about 10 minutes at 400 degrees F before adding the filling.
Okay, on with the link to everyone’s posts and my photos below. And if you want to make the recipe but don’t yet have the cookbook, here’s the recipe at epicurious.com.
. . . → Read More: FFwD: (Mini) Mushroom and Shallot Quiche(s)
Looking for a side dish or even a vegetarian meal for Meatless Monday, or something like that? Well then, look no further because I have got the dish for you! Hearty winter greens (I used a mix of only kale and spinach, but the possibilities are pretty endless) are steamed and wilted, then combined with onion, garlic, a hint of mustard and bulgur wheat and layered into a cheesy, satisfying gratin. And, you can assemble this up to baking it and keep it on the fridge overnight, so it’d be an easy side dish for Thanksgiving…or even a hearty dinner on Halloween!
Greens and Bulgur Gratin
Adapted from a recipe in Gourmet magazine; serves 2-4; easily doubled.
1/4 cup coarse bulgur
1 pound assorted greens such as kale, collard, escarole, spinach, Swiss chard, and/or mustard greens
3 large garlic cloves, minced
1 small onion, diced
2 tbsp olive oil
2 tbsp white wine or vegetable broth
2 tbsp freshly grated Parmesan
1 tsp grainy Dijon mustard
4 oz chilled whole-milk or part-skim mozzarella, grated coarse (or a mix of provolone and mozzarella cheeses)
1/4 cup fine fresh bread crumbs
2 tsp olive oil
In a heatproof bowl pour enough boiling water over bulgur to cover by 1 . . . → Read More: Greens and Bulgur Gratin…Boo!
I was trying to delete some blog spam the other night and I got distracted (I know, so rare!) by looking through my iphoto annals. It got me to thinking, “hey! I should go through all my pictures from 2011 and pick my favorite two (or three) from each month and put them in a blog post.”
So, that’s what I’ve done here. It was a lot more fun than deleting spam comments from the moderation queue. Although, you have to admit, this one has a certain charm:
I beloved as much as you’ll receive carried out proper here. The caricature is tasteful, your authored material stylish. nonetheless, you command get bought an nervousness over that you want be delivering the following. unwell surely come further previously once more since exactly the similar just about very regularly within case you defend this hike.
It’s weird. It always seems like the year went by very fast, but then looking at all these pictures, I guess we did do a lot of fun stuff. I also still think that on the whole, 2011 was a pretty bad year, but this exercise definitely reminded me of some very nice moments that . . . → Read More: 2011 in Pictures
In case you’re looking for some pumpkin or Halloween recipes, I thought I’d just post links to all of the ones I’ve done so far. Enjoy!
Spider Cookies (Image above — but you probably figured that out…)
Less time consuming than you’d think. Chocolate cookies, pretzels, melted chocolate, sprinkles and red frosting.
Pumpkin Stuffed with Everything Good
A Dorie Greenspan recipe in which one takes a small pumpkin, hollows it out, stuffs good things inside and bakes it for about two hours!
Sour Cream Pumpkin Chocolate Bundt Cake with Struesel
This recipe originally came from the back of a can of pumpkin. Best can I ever took the time to read.
Roasted Honey Parsnip Bisque
Very good and creamy. Maybe not super Halloween-y, but there might be another holiday coming up soon this would be perfect for!
Feta and Pumpkin Casserole
Oh! This was really good! I had forgotten all about it. I need to make this again. This pumpkin/Halloween recap thing was a great idea!
Butternut Squash & Potato Gnocchi with Rosemary-Sage Parmesan Sauce
Oh. Well. . . . → Read More: Have a Delicious Halloween!