The Cookbook
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"My pronouns are FA/FO." - Mik, 2024
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@Mik said in The Cookbook:
Looks delicious!
Mrs. George liked the concept of the potatoes, but not the execution.
Next time:
Don't use baby reds - that's all I had on hand.
Use a real onion - a yellow or white one.
As I said, moar salt, and probably moar paprika
Moar bacon - gotta get a fair amount of bacon grease to cook the spuds in.
Maybe chop the spuds smaller.But the schnitzel is her favorite meal. She always says, "I really like it when you make that." She never says that.
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"My pronouns are FA/FO." - Mik, 2024
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@Rainman said in The Cookbook:
George, any history in regards to the plate?
Family heirloom maybe?Nice comment, but you're waaayy off.
This was a cheapo set that I got (I think on w00t!) for everyday use.
https://www.amazon.com/dp/B00IR2E21G?tag=duckduckgo-osx-20&linkCode=osi&th=1&psc=1
I think I paid around $50 for the set. It's serviceable and doesn't look too cheap.
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Tonight's dinner (along with a salad) is "Cowboy Quiche"
Ingredients:
1 whole unbaked pie crust (enough for a deep dish pan)
2 whole yellow onions, sliced
2 tbsp. butter
8 slices bacon
8 whole large eggs
1 1/2 c. heavy cream or half-and-half
Salt and pepper, to taste
2 c. grated sharp cheddar cheeseDirections:
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).
Preheat the oven to 400 degrees.
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
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Notes:- This is A LOT of quiche. Easily enough for two quiches (which is what I ended up doing.
- I used frozen pie crusts, and both of them filled up fine with the recipe.
- "8 slices of bacon?" Nah, I used the whole 1 pound - for two quiches. I was only a bit decadent.
- I added some scallions because, well, why the hell not?
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"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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@George-K said in The Cookbook:
This recipe was A LOT of food.
Mrs. George and I ate less than one of the two quiches. I'm going to have the leftovers from quiche #1 for lunch tomorrow. I froze the other one in 3 portions.
Quiche is great to freeze and reheat. You'll love the convenience later.
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@George-K I like quiche. Dont like a whole lot of cheese, but maybe I can adapt the recipe. Thanks!!
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@brenda said in The Cookbook:
@George-K said in The Cookbook:
This recipe was A LOT of food.
Mrs. George and I ate less than one of the two quiches. I'm going to have the leftovers from quiche #1 for lunch tomorrow. I froze the other one in 3 portions.
Quiche is great to freeze and reheat. You'll love the convenience later.
Mrs. George said this quiche is a def "not again" recipe. And if it's "not again," it's not worth the work - cooking those onions took a LONG time, and constant attention so they didn't burn.
Sigh - I loved it.
But, I ended up freezing one entire quiche, so I'll have a nice lunch for a few days. In fact, I had some today - it was wonderful (if you like onions, that is, LOL).
