I am not a Quiche purist. The great thing about Quiche, to me, is that it is an idea – maybe even a philosophy. There’s no great rules and the ones that do exist can all be broken. As long as I have dough (optional to some), cheese (optional to some) and eggs (pretty much [...]
Archive for May, 2011
Duck Egg Quiche Recipe
Posted in Breakfast on May 31, 2011 | 5 Comments »
How to Make Pie Crust (It`s Easy as…)
Posted in Baking, Doughs and Pasta on May 30, 2011 | 6 Comments »
There is nothing I have ever found (after much looking) that you can buy at any store in the world that comes close to the absolute yumminess that is homemade pie crust. And making it really is pretty simple stuff. Pie crust is about a simple ratio of 3 parts flour, 2 parts fat, 1 part [...]
Tips for Better Polenta
Posted in Vegetarian on May 29, 2011 | 3 Comments »
I am obsessed with polenta and have learned a lot about making it since I originally shared our recipe and one of the meals I cook with it (polenta, chevre and roasted peppers). Since that time I’ve spent a lot of time cooking it, discussing it with others and picking the heads of some of [...]
How to Make Age Tofu (Deep-Fried Tofu)
Posted in Vegetarian on May 28, 2011 | 2 Comments »
If you`re not comfortable with deep-frying, you`ll want to skip this one. Water is the enemy of oil (and will cause grave problems) and tofu is packed in and with water. Make sure you know safety techniques with frying such as having a lid and baking powder to smother if needed. Drain the tofu well [...]
Wild Leek Infused Vinegar Recipe
Posted in Infusing on May 24, 2011 | 1 Comment »
This is similar to our chive-infused vinegar the other day. I considered not posting it since it’s basically the same technique but I thought I would since wild leeks (ramps) are soon going to disappear for the year and it’s nice to have options. Each time we post about ramps, we’ve committed to reminding everyone [...]
How to Make Chive-Infused Vinegar
Posted in Infusing on May 22, 2011 | 9 Comments »
Preserving doesn’t have to be a lot of work – it can, and often should be, very little work. Our ancestors didn’t have 8-day work weeks, more time in the day or less to worry about – many had to focus on surviving. Time was as much a currency then as it is now although [...]
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