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Your Own Back Yard – Michael Gillan Maxwell

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Lunch Lady Cookbook Trout Amandine

The Lunch Lady Cookbook – Trout Amandine

Jolly Roger profile pic

 

Hey there boys and girls! This is The Lunch Laddy comin’ at ya, straight outta cyberspace and in your face with another sumptuous recipe from The Lunch Lady Cookbook. Today’s recipe draws from a time honored culinary tradition that can be traced back to New Orleans and France. It’s trout season in New York State and the Lunch Laddy had the good fortune to be blessed with a monster filet of Lake Trout from Lake Ontario. It seemed only fitting that this wonderful fish be respected with special treatment. The Lunch Lady Cookbook is honored and proud to present to you Lunch Lady Cookbook Trout Amandine.

I actually received a bit of an education as I pondered this gustatory mystery. I found that I was one of the legions of kitchen hacks who misspelled the name of the recipe as “Trout Almondine” when it is actually spelled “Trout Amandine.” While I am no longer flexible enough to insert my foot in my mouth, I seem to be getting better and better when it comes to acknowledging my mistakes. So Mea Culpa. Trout Amandine it is then. Even though The Lunch Laddy is an old dog, he can still learn new tricks.

This recipe is pretty basic and there’s probably not much that is new and different from other Trout Amandine recipes, but it is new to me and thus, a new addition to The Lunch Lady Cookbook. The most important ingredients are fresh trout and almonds. This is NOT a recipe that would work by substituting fish sticks and beer nuts.

Lunch Lady Cookbook Trout Amandine

Here we go. Marinate filet of lake trout in fresh lime juice, salt and pepper for an hour or so. (Can be longer in the fridge) Lightly sauté chopped garlic and scallions in 2 tbs. butter. Dredge trout filet in flour and add to skillet. Brown both sides and lower heat to medium or lower. Cook each side for approximately 5 minutes or until cooked through. Transfer fish to plate and keep warm. Melt 2 more tbs. butter in skillet and sizzle away until it starts to turn brown. Add slivered almonds with cracked pepper and cook on low heat until crispy and brown. Pour over fish. Garnish with fresh herbs. The Lunch Laddy used curly parsley, chives and sweet basil from the Lunch Lady Herb Garden. Drizzle fresh lime juice and serve on fresh slices of lime with rice and vegetables.

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Before
Trout Amandine (1)
After

Beverage pairing: Bollicini 2014 from Damiani Wine Cellars in the Finger Lakes.

Prosecco style, bottle fermented, sparkling wine with hints of citrus and pear. Weighing in at 1.85% residual sugar, Bollicini is clean, fresh, fruity, DELICIOUS! Serve really cold. To truly realize the medicinal qualities of this wine it is important that you drink all of it.

Music pairing: Drive By Truckers, Ryan Bingham and Old Crow Medicine Show on shuffle.

Until next time, Bon Apetit from The Lunch Lady Cookbook!

 

 

The Lunch Lady Cookbook – Chicken a la Fausto

The Lunch Lady Cookbook ~ Chicken a la Fausto

Lunch Laddy at the Dirt Track Races
Lunch Laddy at the Dirt Track Races

Hey there Boys and Girls! This is The Lunch Laddy, comin’ at ya, straight outta cyberspace, with another, long overdue installment of The Lunch Lady Cookbook.

I’ve been away for a while, but now I’m back and I’m bad; and bringing you a mouth watering recipe for a dish that has become a go-to in the Lunch Laddy’s cucina. It is my gustatory pleasure to present to you “Chicken a la Fausto!”

Even if you are vegetarian, or vegan, or gluten free, there are still plenty of delectable delights in this dish for you. Just avert your eyes during the chicken part. Why “a la Fausto?” you may ask? Well, my friends, THAT is an excellent question. It is named after an unforgettable character we knew who called himself by that name. He passed through our lives like a tornado a few years back. He was a drifter, a grifter, a classic flim flam man. He pretended to be many things. He claimed to be an Italian prince, a doctor, a professional photographer, an opera singer, a bicycle racer, a wine distributor and a luthier, among other things. He had a magnetic kind of charm, and very expensive tastes, but never seemed to have his credit card with him or any cash on him. There were also just too many inconsistencies in his convoluted stories and it soon became apparent he’d steal the shoes right off your feet if you’d let him. He was eventually banished from the kingdom and was last reported to be posing as a diamond merchant in Lower Manhattan. Good luck with that. However, he did leave behind a bit of a legacy by way of of a couple of really good, rustic recipes. One was a recipe for baked chicken and vegetables, which I named Chicken a la Fausto.

Here is the variation I made today for The Lunch Lady Cookbook.

Chicken a la Fausto

Place 4 chicken quarters in a baking dish. Season with Worcester Sauce, basil, garlic powder, salt, pepper, barbecue sauce. Tuck in brussels sprouts, yellow summer squash and top with sliced red onion. Oh yeah. Don’t forget. Pour a healthy dollop of dry red wine into the mix. It’s a colorful dish. You got yer basic flesh tones, complemented handsomely by red, yellow, and green, all in one dish. Pop into a preheated 350 degree oven for 1 hour and voila ~ Chicken a la Fausto! Serve with salt potatoes on the side. Let rest and cover with aluminum foil (tin foil) which you can use to make a tin foil hat to wear while you watch Ancient Aliens after dinner.

Before
Before
After
After

Music pairing: Lazy, laconic, lilting tunes by The Be Good Tanyas, Gillian Welch and Eilen Jewel seemed to fit the mood of this early summer afternoon.

Beverage pairing: I recommend a sassy and splashy little Spanish red called Laya. Vintage 2014. A brash blend of garnacha tintorera and monastrelli grapes that yields a fruit bomb that explodes on your tongue like the 14.5% alcohol bad boy that it is. I have photographed it on my kitchen floor because I figure if you’re gonna end up on the floor, you may as well just start on the floor and stay there.

Beverage Pairing
Beverage pairing

Lunch Lady Cookbook Mumbo Jumbo Chicken Gumbo

Lunch Lady Cookbook Mumbo Jumbo Chicken Gumbo

Cooking
Cooking

Hey there boys and girls! This is The Lunch Laddie, Michael Gillan Maxwell comin’ at ya with a new installment of The Lunch Lady Cookbook. As the waning days of October bring crisp temperatures and frost on the pumpkin, it’s time we turn our attention to heartier fare while exploring a rich, multi-cultural tradition. The Lunch Lady Cookbook is proud to present Lunch Lady Cookbook Mumbo Jumbo Chicken Gumbo.

Folklore has it that gumbo originated in southern Louisiana in the 18th century. 18th century Louisiana was the ultimate cultural melting pot, so it seems fitting that this dish would be a melting pot in its own right. Gumbo is like a greatest hits album of ingredients and culinary practices of several cultures, including West African, French, Spanish, German, Choctaw and Public School Cafeterias. Gumbo shares much in common with other one-dish meals like stew, goulash, paella and bouillabaisse. The beauty of it is that there is no single “right” way of making it, you can’t mess it up and you can toss in just about any ingredient you want and call it gumbo. This helps make it a go-to dish for festive gatherings like Cajun fiddle contests, barn raisings and 7th grade lunch periods.

Ingredients

3 Chicken Breasts (boneless, skinless)

1 Green Pepper (large)

Green beans (from last nights dinner)

1 Onion (Large, sweet)

2 Scallions Baby carrots (Maybe a dozen or so ~ they’re little ~ after all, they’re only babies)

Red baby potatoes (Same as above)

Mushrooms (Ginormous handful)

Diced tomatoes (Fresh is good, but I used 2 8 oz cans)

Cream of Mushroom soup ( all purpose secret sauce)

Garlic ( 2 or 3 cloves ~ diced)

Worcester sauce (dash or 2)

Red wine (1/2 cup. Actually pour 2 cups, add 1/2 cup to the gumbo and chug the rest)

Sour cream

Romano cheese

Spices

Salt (freshly ground sea salt)

Pepper (freshly ground)

Red Pepper flakes

Garlic Powder (freshly ground)

Basil Flakes

Tumeric

Rosemary (just a pinch ~ this stuff can take over a dish)

Bay leaf (if ya got it)

How we do it:

Combine tomatoes, mushroom soup and about 2 cups of water in stock pot. Heat slowly.

Slice, dice, bend, spindle, mutilate and chop garlic, onion, green pepper, scallions and mushrooms.

Sauté lightly in olive oil (extra virgin please) over medium heat for about 2 minutes. Ease up on this part. You just want to give these veggies a jump start. Add to stock pot.

Slice, dice, bend, spindle, mutilate and chop potatoes and carrots and add to stock pot.

Slice, dice, bend, spindle, mutilate and chop chicken breasts.

Sauté lightly in olive oil (extra virgin please), garlic and Worcester sauce until brown.

Add spices at this point, turning chicken frequently until brown.

Add to stock pot. Cover and let simmer for up to four hours, stirring frequently while reciting voodoo incantations. (Although singing along to a good playlist is acceptable)

This dish is also an ideal candidate for slow cooking in the crock pot. Gumbo on Stove

 Hey genius! It fogs the lens when you hold the camera directly over a steaming vat of gumbo!

This dish can be ready eat sooner than that, but a long, slow simmer really gets the juices flowing and unlocks the flavor of the ingredients. Since watched pots never boil, this is a good time to throw in a load of laundry, split a pile of firewood and print out that manuscript you’ve been working on for the final proof read.

But for God’s sake, before you do any of these things, clean up that Godawful mess you’ve just made in the kitchen before Mom comes home!

Garnish with Romano cheese and sour cream and serve by itself or over rice. Crusty French bread is great for dipping and mopping the gumbo off your chin.

Musical Accompaniment:

Cajun music, of course. (Frankly, I’m surprised you had to ask) Anything by Clifton Chenier, Preston Frank, Walter Mouton and the original “Alligator man” Doug Kershaw will move this along in a lively manner. If you’re really ambitious, this is a great time to start to learn to play the Cajun accordion, or Cajun box as it is known. Just don’t drop it in the gumbo. Cajun Box Suggested Wine Pairing: This dish owes a lot to French Acadian and Cajun roots, so the Lunch Laddie’s preference is a robust and smooth French Rhone. A good friend of mine with a nose for wine once told me that a “good Rhone should taste like dirt!” In my opinion, this is the perfect wine for an earthy dish like gumbo. Gumbo and wine

For God’s sake man. Pour it in a glass. We’re not savages here!

So without further adieu, I must bid you au revoir. Until next time, this is The Lunch Laddie, Michael Gillan Maxwell signing off for The Lunch Lady Cookbook. Happy slurping!

The Lunch Lady Cookbook Summer Edition Sizzlin’ Summer Slam Extravaganza Volume I

Blues in the Bottle

Hey there everybody! This is The Lunch Laddy, Michael Gillan Maxwell, bringing you a special summer edition of The Lunch Lady Cookbook. As Alice Cooper said:” School’s out for summer!” Right? You know it Baby ~ and when school’s out, that means the Lunch Lady is chillin’ like a villain and gellin’ like a felon ~ but there are  still plenty of Lunch Lady doings to rant and rave about.

First of all, it’s been a scorcher. It’s as hot as a dockers armpit, so hot even my sweat is sweating, hot as a marathon runner’s jockstrap, sweating bullets and hotter than a two peckered billy goat, hotter than Hades and sweating like a stevedore, hotter than a hen in a wool blanket, hotter than a two dollar pistol, hotter than bus station chili, hotter’n a burnt boot, hot as Methodist Hell, hotter than the hinges hangin’ off the gates of Hell, oy it’s a schvittz out there!

Conflagration

Some of you have been writing me to say:”What gives Lunch Laddy? Who takes the summer off anymore? People gotta eat!” You have spoken and I am listening, good people. Not only do people gotta eat, but people gotta drink too. There may be some of that here in The Lunch Lady Cookbook Summer edition. Just you wait and see.

Summer Grill

Summer is the right time for the night time to fire up the grill! The coals should be just past the point of incinerating anything that comes near them. I always find it best to start with a humongous pyre on a spit of land that is surrounded on three sides by water. That way if things get out of control it greatly increases your odds of outrunning the conflagration, should things get out of hand and if that doesn’t work, you can dive into the water in any one of three directions. On Seneca Lake there are any number of wineries or microbreweries that you can swim to while you recover from the trauma.

Dusk on Fir Tree Point
Firing Up the Coals I
Firing Up the Coals II

So getting down to brass tacks. The Event of the Season was The Lunch Laddy’s “Lunch Lady Cookout for the Summer Babies” (which of course was a thinly veiled excuse to invite all my friends over to give me presents!) My oldest childhood friend, Mike (by that, I mean he’s 1 day older than me) flew out from Wisconsin so we could celebrate our birthdays together. Needless to say, our reunion set a new standard for civilized discourse and sophisticated entertaining for generations to come. It was ascots and cocktails at Noel Coward’s all the way..

English Butler
Basic Supplies
Fancy Hors D’oevres
Basic Munchies

The menu was replete with summer classics ~ all kinds of skewered stuff, flaming grills, blues, cold beer, watermelon, sweet corn, chicken spiedies, venison spiedies, shrimp on the barbie, summer salads a-go-go, carrot cake, banana bread, blueberry bread  and about 52 bottles of wine that my friend Jeff brought (what kind of man does he think I am anyway???) I served elegant hors-d’oeuvres on pirate themed dinnerware and we played ukeleles ‘till dawn. Thankfully no animals were injured in the making of that party. I even successfully navigated that most prosaic of summer dishes, but one who’s essence has eluded me ~the time honored, but very underestimated: “Potato Salad”

Lunch Lady Summer Slam Potato Salad

2 pounds eensie weensie itty bitty fresh red potatoes (no ~ don’t even THINK of skinning them!)

1 cup Spanish onion (finely chopped)

1/2 cup fresh celery (finely chopped)

3 scallions sliced diced signed sealed and delivered

Cilantro, basil and chives from the Lunch Lady’s Herb Garden

Pink Hawaiian Sea Salt, pepper, garlic powder

Mayonnaise (4 tablespoons ~ maybe more)

1 Tablespoon of hot, horseradish mustard

Steam potatoes until done ( not too done ~still a touch on the firm side ~ if potatoes could be ‘al dente” that would be it) Chill in fridge until cool. (or even cold)

Slice and dice ~ along with everything else on this list. (Watch your fingers)

Add together with mayonnaise in a large mixing bowl.

Add spices liberally. (Season to taste)

Chill.

Serve on pirate themed dinnerware.

Pirate Themed Dinnerware
Pirate Themed Napkins

Beverage pairings:

9 bottles of wine ~ mostly Spanish Reserve Riojas

Ice cold beer

Grey Goose Vodka and Pomegranate Juice (it’s brimming with antioxidants)

What Kind of Man Do These People Think I Am?

Music pairing:

The Lunch Lady Summer Baby Birthday Mix

  1. Birthday     The Beatles
  2. The Stumble      Freddy King
  3. Treat Her Right Roy Head & The Traits
  4. Boogaloo Down Broadway     The Fantastic Johnny C
  5. Haunted House  Roy Buchanan
  6. Mr. Pitiful Otis Redding
  7. Barefootin’     Robert Parker
  8. Tramp     Otis Redding
  9. Knock On Wood  Sam and Dave
  10. Land Of 1000 Dances Wilson Pickett
  11. Cool Jerk The Capitols
  12. Nashville Cats The Lovin’ Spoonful
  13. Respect Aretha Franklin
  14. Soul Man Sam & Dave
  15. Walking the Dog Rufus Thomas
  16. Peter Gunn     Duane Eddy
  17. Rumble Link Wray
  18. Darlin’ Companion The Lovin’ Spoonful
  19. California Sun    The Rivieras
  20. Bad Boy The Beatles
  21. Lovin’ You    The Lovin’ Spoonful
  22. Polk Salad Annie    Tony Joe White
  23. Henry Thomas The Lovin’ Spoonful
  24. Six Days On the Road Dave Dudley
  25. (You’re The) Devil In Disguise Elvis Presley

Repeat as necessary then follow up with playing ukeleles ‘till dawn. It helps if you can pay your neighbors to leave town for the weekend. I think that’s one of the reasons I still have a squeaky clean criminal record. If you ever sleep over at my house there will always be a fresh kazoo next to your bed, in case of emergency.

That’s it for Vol.I ! Stay cool and keep it on the DL…..

Be back soon with:

The Lunch Lady Cookbook

Summer Edition Sizzlin’ Summer Slam Extravaganza ~ Volume II

(Spoiler alert ~ It involves 2 pounds of BACON!)

Happy Dance

Lunch Lady Husky Tuscan Rustic Pizza

~The Lunch Lady Cookbook Presents ~

Lunch Lady Husky Tuscan Rustic Pizza

Cooking

Hey there fellow gustatory travelers, gastronomic wanderers, and seekers on the epicurean path! This is the Lunch Laddy, Michael Gillan Maxwell coming to you across space and time with a spontaneous and unplanned outburst that has morphed into a new installment of The Lunch Lady Cookbook. Today we venture down the path of one of the most sacred and venerable of all comfort foods ~ the time honored classic with humble beginnings ~ PIZZA.  Ah yes pizza ~ and I’m here to tell you, that unlike some of the other recipes in The Lunch Lady Cookbook, this IS a staple served in Middle School cafeterias by Lunch Ladies the world over.

Lunch Lady Action Figure

Some of the most delicious pizza ever is an elemental combination of the most basic staples ~ dough topped with simple everyday foods such as tomato sauce, vegetables, cheese, and meat. The ‘traditional” pizza is about as simple as it gets ~ flattened dough topped with olive oil, fresh sliced plum tomatoes, chopped garlic, fresh shredded basil and baked in a wood fired brick oven. However, this simple dish can also be rendered as a gourmet delight with endless variations. Certainly entire books have been written on the subject. However this is not the realm of Lunch Lady Husky Tuscan Rustic Pizza.

Go ahead ~ sing it with me peeples ~ in fact ~ try saying it 10 times real fast and see what kind of trouble you get into ~ Husky Tuscan Rustic Pizza. It’s a tongue twister and a mouthful to say, and it’s also a mouthful to eat. You can make everything from scratch. It’s really not that difficult. Dedicated true believers will settle for nothing less. In fact I have a friend who went so far as to construct a wood fired brick oven for bread and pizza in his own backyard. However, even though the Lunch Laddy has a reputation for going to extremes, he took the path of least resistance on this one and this particular recipe uses commercially prepared fixin’s and leftovers from the Lunch Laddy larder. In fact it could  just as easily have  become  Lunch Lady Slum Gullion Stew, but I’m glad it didn’t. By the way, “why Husky Tuscan,” you may ask? “Is the Tuscan husky or is the Tuscan rustic or why Tuscan at all Lunch Laddy? Just friggin’ tell me!” I don’t know. Maybe it’s because I am in love with the very IDEA of Tuscany, although I’ve never actually been to Tuscany. I’ve been to Tucson, which is no where near Tuscany, but it’s almost spelled like Tuscan. “Tucson ~ like Tuscany, only different.”

Gnaw Bone City Limits

Sorry. I tried to find a sign that said “Tucson City Limits”, but this is the best that I could do. But I digress, so ~ getting to the point, I present:

Lunch Lady Husky Tuscan Rustic Pizza

This is the stuff I used:

(While this version is admittedly a carnivore’s delight, it’s easily adaptable to vegetarian or vegan cuisine. There’s undoubtedly gluten-free dough as well. If you’re lactose intolerant, well, I’m not even gonna go there. Just don’t use this recipe.)

1 Package pizza dough (already mixed from my local supermarket)

1 Jar Joey’s Famous Italian Pasta Sauce ~ Fra Diavalo (Hot&Spicy) Made in Syracuse

1 Tablespoon olive oil

Spices ~ basil, garlic powder, black pepper, red pepper flakes

Ground beef (Left over taco meat, but it worked)

1 Spinach and feta chicken sausage

Roasted red peppers, sun dried tomatoes, chopped sweet onion (also from taco night)

8 0z package Italian Cheeses ~ mozzarella, provolone, parmesan, asiago, fontina & romano

  1. Lightly flour some surface ~ I used a butcher block, but a counter top will suffice.
  2. Bend, spindle, mutilate, roll, push, prod, poke, pinch, coax & coddle dough into whatever the hell shape it wants to take. (This is the “rustic” part) I somehow ended up with a shape that looked like the state of Minnesota. I kind of felt like Richard Dreyfuss with his mashed potato mountain in Close Encounters of the Third Kind. “This means something!” 
  3. Coat lightly with Extra Virgin Olive Oil. (Extra virgin olive oil in a 450 degree oven is about as close as you can get to sacrificing a virgin in a volcano without actually doing it.)
  4. Season the state of Minnesota (dough) accordingly with spices.
  5. Spread sauce evenly over crust. Don’t go right up to the edge because it gets legs, runs all over the place and makes a helluva mess. Nobody needs that.
  6. Top with the aforementioned meats and vegetables sliced and diced to your own discerning specifications.
  7. Spread 6 Italian cheeses.
  8. Pop in oven pre heated to 450 degrees. (Unless you’re at my friend’s house, in which case you open the door to a roaring fire, singe your eyebrows and set your hair on fire, & use a 6 foot paddle to place pizza on hot bricks dusted with cornmeal.)
  9. Bake for about 15 minutes (much less if you’re using my friend’s wood fired oven)
  10. Let rest and cool for at least 5 minutes. (unless, of course, the roof of your mouth is made of asbestos and impervious to the boiling hot cheese sticking to it)
Implements of Destruction

MUSICAL PAIRING:  “SHOWDOWN!”

Showdown!

One of my favorite blues albums of all times ~ Showdown ~ Albert Collins, Robert Cray & Johnny Copeland  An absolute classic. Albert Collins’s telecaster is an icepick in the temple (in a good way) Robert Cray’s voice and strat ~ smooth as silk and Johnny Copeland is a funky, soulful, visceral presence throughout. Their cover of T-Bone Shuffle will blow you away and you’ll never be able to fall in love with another cover of that song again.

BEVERAGE PAIRING: Il Sogno Sangiovese

Totally Tuscan

OK ~ so this is where things finally get totally Tuscan and you know we’re not in Tucson anymore Toto!  One sip (or, in my case, one massive gulp) will have you saying: “Hmmm ~ Tastes like more!”  That’s AMORE!

Husky Tuscan Rustic Pizza

The Lunch Lady Cookbook ~ Real Men Eat Quiche

The Lunch Lady Cookbook

Cooking

Real Men Eat Quiche

Hey everyone! This is Michael Gillan Maxwell, the Lunch Laddy, bringing you another recipe from the Lunch Lady Cookbook. Today we’re whippin’ up a wicked batch of Lunch Lady Quiche.

I must admit that I’ve never actually seen a real lunch lady serve quiche in a school cafeteria. Nevertheless, I think it deserves its place in the pantheon of all-time Lunch Lady comfort foods, right up there with Lunch Lady Mac&Cheese, Lunch Lady Meatloaf and Lunch Lady Sloppy Joe’s. Quiche got kind of a bad rap in Bruce Feirstein’s ironic and humorous send up of this time-honored tart with roots dating back to the Middle Ages. (See –  “Real Men Don’t Eat Quiche, by American Bruce Feirstein, is a bestselling tongue-in-cheek book satirizing stereotypes of masculinity, published in 1982 (ISBN 0-671-44831-5). “ (Wikipedia)

However, as someone who is comfortable in his own skin and secure in his identity, the Lunch Laddy is here to tell you that real men DO eat quiche. It’s mindlessly simple to make and could easily be utilized as the ultimate back-of-the-refrigerator utility player combo in which all bets are off and anything goes, as long as it’s contained in a crust and baked in a mixture of eggs. However, let’s not go hog wild here. Lunch Lady Quiche is a humble and even (gasp!) healthy concoction, because even a moral reprobate like the Lunch Laddy has standards.  “I have my standards. They’re low, but I have them.” Bette Midler.

And so, without further adieu, I present to you Lunch Lady Quiche.

Bowl of Eggs

Lunch Lady Quiche

Basic Ingredients:

1 Dozen Organic, Cage Free Jumbo Brown Eggs

2 cups shredded double cheddar

2 Dashes Skim Milk

2 Healthy dollops Worcester Sauce

1 Tablespoon Olive Oil (Extra VIRGIN, of course)

Sea Salt, Black Pepper, Garlic Powder, Paprika

4 Scallions

1 Cup Chopped Portabella mushrooms (Baby Bellas are easier)

1 Cup Chopped Red Pepper

8 Oz. Package Chopped Broccoli

8 Oz. Package Chopped Spinach

2 Frozen deep Dish Pie Crusts ( A REAL man would learn to make his own pie crusts)

Wash and chop scallions, mushrooms and pepper – sauté lightly in olive oil

Put 6 eggs each in two separate mixing bowls, add Worcester Sauce, milk, salt, pepper, garlic powder – whisk vigorously

Add chopped broccoli to one bowl

Add chopped spinach to the other

Add 1/2 cup cheddar to each

Add sautéed veggie mix to both

Mix thoroughly

Pour ingredients into separate pie crusts

Sprinkle 1/2 cup cheddar over top of both quiches

Top with paprika

Bake in preheated 350 degree oven for 1 hour

Let stand for 15 minutes before serving

Quiches

Obviously there are as many variations as you can imagine with different combinations of veggies, cheeses, meats, or, it should go without saying, a solid foundation of bacon.

Musical Pairing: Waylon Jennings Honkytonk Heroes

Waylon Jennings Honky Tonk Heroes

Wine Pairing: Gnarly Head Old Vine Zin

Gnarly Head Old Vine Zin

 

Bon appetite!

Until next time……..

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