quiche:
noun /kēSH/
a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)*
*or bacon and spinach.
Real men, real women, real children – will all eat this quiche.
Less than real people will eat it too. Porcelain garden gnomes would eat it if they could.
Posted in breakfast, French Fridays with Dorie, sweets
Kare – uh – mell.
Kahr – uh – mell.
Kahr – muhl.
Ka – rrrra – melle.
Caramel.
No matter how you like to pronounce it, it all sounds the same to your taste buds – like a perfect melody of rich, dark, sweet, and smooth.
Caramel.
I sometimes wish I could tell you that I’m the kind of girl that is organized, a planner. But I would be lying, and most days I don’t much want to be that girl. I’d rather be the girl who went to bed last night with an idea of pancakes for breakfast dancing in her head, and work up to make a dutch baby pancake with bananas in a quick caramel sauce. A perfect example of why some of the best things happen when you don’t have a plan, but have a leisurely Saturday morning to fill. This will take you no more than an hour, including chow time.
Please take note – this is a quick caramel sauce, not an involved caramel. No thermometer required.
Makes an indulgent breakfast for 2.
Puffy Oven Pancake
2 tbsp butter
2 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp salt
Preheat oven to 400F. In a 9-inch pie plate, melt the butter in the oven; brush the butter over the bottom and sides of the pie plate.
In a medium bowl, beat eggs slightly with a wire whisk. Beat in the flour, milk, and salt just until mixed (do not overbeat or the pancake will not puff). Pour into pie plate.
Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately.
Bananas in Quick Butter Caramel Sauce
2 bananas, cut into quarters
1/4 cup butter
1/4 cup brown sugar
Heat frying pan over medium-high heat. Melt butter. Add sugar. Stir until sugar is dissolved and sauce is bubbly.
Add bananas. Cook in sauce for about 2 minutes, flipping after about a minute.
Serve immediately, preferably over a puffy pancake or ice cream.
What? Ice cream goes with everything.
Posted in all recipes, breakfast, sweets
I must start by letting you know how this post came upon it’s name.
We just finished eating this dish for dinner and I sat down to write this post. I look at my fiance and ask, “What should I name this post?”. He paused for no more than 3 seconds before grinning and coming out with this brilliant title. A silent high five is exchanged. I love this man.
And I love this pie.
Bake. Slice. Eat. Faint.
Repeat.
As another aside, this same wonderful man made the delicious kale served with the b’stilla – kale, onions, bacon, butter, and balsamic. Bacon, butter, and balsamic.
Back to the pie. If you’re trying to impress a first date, serve this dish. If you’re about to ask someone’s hand in marriage, serve this dish. If you need to get on your mother in law’s good side, serve this dish.
I will not reveal the exact recipe here (although I don’t mind sharing it if you ask me for it), but here’s how the whole thing went down:
Marinate chicken.
Cook and shred chicken.
Make delicious sauce.
Mix sauce and chicken.
Get phyllo. Butter phylo. Start layering.
Sprinkle toasted sliced almonds in the bottom of the pastilla.
Add the chicken mixture.
More almonds.
Fold the phyllo dough over the tastiness.
Top with a nice proper blanket of phyllo sheets and some cinnamon sugar.
Bake. Remove from pan and allow to cool a little bit.
Try to wait before slicing into the pie. This is the hardest part.
Slice. Eat. Faint.
Repeat.
Posted in all recipes, other stuff
Have you ever packed a perfectly good lunch, only to get to work and realize that you no longer want to eat that particular lunch? Well, sure you have.
Have you ever gone to the grocery store and stared through the glass at the various delicious store made cold salads, wishing you had the recipes to make them yourself for a fraction of the price the store charges for them? Well, sure you have.
Well, put those situations together and you have a salad envy lunch box meltdown.
Not. Good.
But fear not, there are solutions to these problems my friends! You really only need to identify a few key ingredients in these salads, and spend a few minutes searching for recipes and you can make your own delicious salads to take for lunch!
Due to this ingenuity, my co-workers will envy MY lunch this week, kids. Yessssssss! If you don’t want to envy my lunch, you should try making it yourself.
Here’s what you’ll need:
Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Posted in grains, salads, side dishes, vegetarian
The Frilly Apron
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