Back Home and Cooking
Nov. 27th, 2006 02:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
affrecaYeah, so I'm not grading, or working on presentations. But I'm making food. Quiche (for the first time) and Mom's Apple Tart. The quiche is pretty custardy, so I doubt I'll make this version again. Tart is still very tasty.
Oh, and funny cat story (required on a bimonthly basis to keep a LJ account). We got home about 1 a.m. last night, and counting cats was the first order of business. Barry was at the door, begging for a trip outside, Grep high as possible, and Grok begging. Lju was in bed. Lost. In the comforter. She'd crawled under between the comforter and duvet cover, but couldn't get back out.
4-5 apples (The original recipe calls for Golden Delicious, I do not recommend Red Delicious as they are very crumbly and don't make a pretty design.)
1 pie shell (I used the premade one)
1/4 cup butter
1/4 cup sugar
1/2 cup apricot preserve (actually, this time half has 1/4 cup plum preserve, we'll see how it works)
Put pie shell in pie pan, cut off excess. Peel, core and slice thinly the apples. Arrange the apples in a pretty spiral in the pie pan. Pour on sugar. Slice butter thinly and arrange on top. Cook at 375 for 45 minutes. Heat apricot preserve and spread over tart. Let cool and eat.
Edit Add 1/4 tsp vanilla, sprinkle of cinnamon and nutmeg. Replace sugar with brown sugar. Smells wonderful when cooking.
1 pie shell
1 cup cut spinach
1 clove shallot
2 clove garlic
1/8 onion (because it was lonely in the fridge)
1/2 cup shredded Mexican cheese (might as well add it)
1/4 cup Mascarpone cheese
3 eggs
1 1/2 cup half and half
1 pinch salt
Put pie shell in pie pan, cutting off excess. Saute spinach, onion, shallot and garlic. Put in pie pan, on top of shell. Dip bits of Mascarpone ontop of spinach mix. Then add the other cheese.
In bowl beat eggs, half and half, and salt. Pour mix into shell. Bake at 375 for 30 minutes (or until set).
Soon to be reports of how it turned out. Edit Quiche is at the annoying texture I hate.
Oh, and funny cat story (required on a bimonthly basis to keep a LJ account). We got home about 1 a.m. last night, and counting cats was the first order of business. Barry was at the door, begging for a trip outside, Grep high as possible, and Grok begging. Lju was in bed. Lost. In the comforter. She'd crawled under between the comforter and duvet cover, but couldn't get back out.
4-5 apples (The original recipe calls for Golden Delicious, I do not recommend Red Delicious as they are very crumbly and don't make a pretty design.)
1 pie shell (I used the premade one)
1/4 cup butter
1/4 cup sugar
1/2 cup apricot preserve (actually, this time half has 1/4 cup plum preserve, we'll see how it works)
Put pie shell in pie pan, cut off excess. Peel, core and slice thinly the apples. Arrange the apples in a pretty spiral in the pie pan. Pour on sugar. Slice butter thinly and arrange on top. Cook at 375 for 45 minutes. Heat apricot preserve and spread over tart. Let cool and eat.
Edit Add 1/4 tsp vanilla, sprinkle of cinnamon and nutmeg. Replace sugar with brown sugar. Smells wonderful when cooking.
1 pie shell
1 cup cut spinach
1 clove shallot
2 clove garlic
1/8 onion (because it was lonely in the fridge)
1/2 cup shredded Mexican cheese (might as well add it)
1/4 cup Mascarpone cheese
3 eggs
1 1/2 cup half and half
1 pinch salt
Put pie shell in pie pan, cutting off excess. Saute spinach, onion, shallot and garlic. Put in pie pan, on top of shell. Dip bits of Mascarpone ontop of spinach mix. Then add the other cheese.
In bowl beat eggs, half and half, and salt. Pour mix into shell. Bake at 375 for 30 minutes (or until set).
Soon to be reports of how it turned out. Edit Quiche is at the annoying texture I hate.
