Weekly Cooking(and related issues) Thread

[Jamestown1630]

I like savory tarts, quiche-s, pies. I think I enjoyed my first quiche in the mid-1970s, at a little party. I had never had anything like it, and began making them.

Many years ago, I found on the 'young' WWW, a recipe for a sausage quiche on the website of the Mason House Inn of Betansport, in Iowa. I don't see the recipe on their website anymore, but it's been saved here:

https://virtualcities.com/ons/ia/z/iaz86011.htm

The change I make in it is to use hot sausage, not Italian Sweet.

Also, I recently found this 'Tomato Galette', which is more of a rustic tart or pie, from the PBS television show "Kitchen Vignettes":

http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/

(Do not cheat and use a store-bought pie crust for the galette! That's what I did the first time I tried this, and it can't compare.)

I'm a big fan of the 'Kitchen Vignettes' videos; they are such a brilliant amalgam of images, music, and good rustic food. My favorites are the Holiday ones, like these (best viewed full screen):

https://www.youtube.com/watch?v=RGjJMGXL9ho https://www.youtube.com/watch?v=SRr9piw5ZEg

(I guess we could call these 'foodie porn' :-)

-JT

[Jamestown1630]

Merci.

(French sounds so lovely to the ear; but I think it must be the most difficult language to learn to speak really fluently.)

-JT

[V K Lee]

Oops for got the url and recipe

From Taste of Home
http://www.tasteofhome.com/recipes/asparagus-ham-quiche

Asparagus Ham Quiche Recipe
Ingredients
2 packages (10 ounces each) frozen cut asparagus, thawed
1 pound fully cooked ham, chopped
2 cups (8 ounces) shredded Swiss cheese
1/2 cup chopped onion
6 eggs
2 cups milk
1-1/2 cups buttermilk baking mix
1 tablespoon dried parsley flakes
1/4 teaspoon pepper
Directions
In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

Rather than frozen, when available, fresh is much better IMHO The Swiss cheese gives it a ‘nutty’ flavor.

[Jamestown1630]

Let’s hear it for the Booze!

I think I probably had salmonella poisoning at least once when I was a kid; back then, people didn’t even know about it, and the cook in our house was my Granny, born 1890. I’m sure she didn’t know anything about ‘cross-contamination’.

I have no fear of raw eggs, if it’s just for my house; but if I’m serving to others, I want to be totally safe.

I know there’s a way to pasteurize eggs at home; I’ll try to find and post.

-JT

[jocon307]

“...if I’m serving to others, I want to be totally safe.”

I completely agree, it was ‘just us’ who drank the egg nog, I wouldn’t serve it at a party.

[V K Lee]

Believe this site was posted by JT last week?
Many low-carb quiche found here. However, first glance found no galette recipes

Lindas Low Carb Menus and Recipes

http://www.genaw.com/lowcarb/meatless_recipes.html

VK

[MomwithHope]

We’ve been enjoying real farm eggs for at least the last 30 years. There’s no comparison to the cage raised commercial eggs. Just crack one of each open side by side. The cage raised egg is pale yellow and the farm raised egg is more orange and there is no comparison on the flavor. It’s just like the raw goats milk we drank for over 20 years and made cheese, ice cream, yogurt and kefir from. If your animals are healthy and fed a good diet you will benefit from a superior product. I do like a good homemade mayo too, just haven’t made any in awhile. Just too lazy to get out the cuisinart and clean it up afterwards.

[kalee]

I can’t post links from this device but do a web search for boiled custard. Deep South Dish and Southern Grace both have recipes for an old fashioned drinking custard, sort of similar to eggnog, and very traditional southern. I remember my grandmother made it at Christmas.

[outofsalt]

Mrs. OOS is from Iowa and I’m glad you have archived her cultural heritage, fwiw...

Throw a little Rhubarb pie on the side and ... well... wow...just.., wow...

Actually, I’m going to put this in the family album and lie to the kids. Sounds yummy!

[Jamestown1630]

I once participated in a project for someone’s Master’s degree thesis.

We had to train chickens to wear costumes and perform in a ‘chicken stage-play’. (I’m not kidding; the final result was actually shown on local TV; and the lady who was going for the degree wound up a very accomplished animal trainer.)

Anyhow, I loved the chickens. You’d pick them up, and hold them; and they’d settle down in your lap and ‘suck heat’. They loved being held and petted.

BUT: BEWARE the ROOSTERS! I almost had my knee broken, and an eye poked out, when I picked up one of those roosters. He didn’t like wearing the costume that I was trying to put on him :-) And you wouldn’t believe how powerful those guys are, when they rear back and peck at you!

The upshot is: those hens were ALWAYS laying; all of us involved with the project would get fresh eggs every week, and they were the best eggs I ever had. If you broke them open, you could hold them up high, and the whites wouldn’t even fall more than a few inches.

I baked cakes from these that were wonderful - but they’re NOT good for boiled/deviled eggs; you want older ones for that.

-JT, Reminiscing

[V K Lee]

A Southern Grace
http://asoutherngrace.blogspot.com/

Deep South Dish
http://www.deepsouthdish.com/

[MistrX]

I love savory tarts and was lucky enough to marry one!

[Jamestown1630]

Well, Congratulations! and Best Wishes to your Lady...

-JT

[boatbums]

Okay...this is one of our favorite quiches and is very easy to make:

1 envelope Knorr Vegetable Soup Mix

1 10 oz. package frozen chopped spinach - thawed and squeezed dry

3 large eggs, beaten

2 cups half and half

2 cups shredded Swiss cheese

1 ready-made 9 inch pie crust

Optional (but always good) 4 slices of cooked crumbled bacon or 1/2 cup chopped ham

---

Preheat oven to 375. Roll out pie crust and place in a 9 inch pie plate. In large bowl mix beaten eggs and 1/2&1/2. Stir in soup mix and spinach. Then add Swiss cheese. Stir until well mixed. Then add crumbled bacon or ham or BOTH. Pour into prepared pie crust and bake for 45-50 minutes until nice and browned slightly and puffy. Let sit for 10 minutes before serving.

[Vermont Lt]

My wife makes that when our daughter comes home from college for the weekend. My wife fills her belly. I get to fill her gas tank.

So, it might be a few years before the quiche doesn’t have a Pavlovian effect of me reaching for my wallet when I smell it.

[boatbums]

Reminds me of a joke I heard.

A guy is sitting alone at a cafe table and the waitress comes over and asks for his order.

"I'd like to have a "quickie", please", he answered.

Flushed and offended, the waitress turns around and storms off. She gains her composure and approaches him again. "What would you like to have, sir?", she tentatively asks.

"I'll have the "quickie".", he says again.

She turns away red-faced and storms off once more. At that time a gent sitting near to him leans over and says, "Hey, buddy, just so you know, that's pronounced "quiche". ;o)

[Jamestown1630]

Yes, well................

G’Nite :-)

-JT

[JRandomFreeper]

I only eat crustless quiches. More like a shired scrambled egg omelette with extras. Next time I make a quiche I'll post the recipe.

Once again, your husband is absolutely correct.

/johnny

[JRandomFreeper]

Alcohol kills any germs. You got that going for you. ;)

And the raw egg scare isn't a plot by commies. Anyone with a compromised immune system needs to be concerned. When I lost my spleen and left kidney in 2009, I became immune system compromised when I lost that spleen.

So I'm careful about staying away from small children and undercooked food that I haven't raised.

/johnny

[PieterCasparzen]

Wisk is quick and easy, great for so many tasks.

[kalee]

Thank you!