Tag Archives: brisk

‘Q’ is for quiche…

With the continued cold temperatures and brisk wind in the air, I decided tonight I would make one of my all time comfort foods… Quiche.
The beauty when making a quiche is you can’t really get it wrong, just add some of your favorite ingredients and you have yourself one hell of a ‘pie’!
To create my heavenly ‘pie’ I started by rendering pancetta until crispy, once done I sautéed a diced onion, followed by chopped green peppers in the rendered fat with these crispy pancetta critters. Once this three-way came together, I added small chunks of split breast chicken that I roasted earlier…
These darlings then were eased into a pie crust and topped with a blend of shredded monterey jack and extra sharp cheddar cheeses. Then a mix of five extra large eggs, a cup and a half milk, along with salt and crushed red pepper were poured over the cheese and chicken mixture…
This ‘pie’ was now ready for a 375 degree oven. The timer was set for forty-five minutes and it was the waiting game for this amazing ‘pie’ to make its appearance! Once cooked and slightly cooled I sliced a hearty piece and quietly savored every bite.
Deliciously simple and simply delicious is all I can say about this classic comfort food…

at a low simmer…
-R

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uh oh… my soup bowl has a ‘leek’

As the evening set in and the air became a bit brisk, the idea of soup for dinner ran through my head…
This past Sunday, I was given a beautiful leek and thought making a potato and leek soup was the perfect way to use this mildly flavored veggie!
To start cooking up this soup, I rendered some pancetta. Once browned, the pancetta was put aside, while the chopped leeks and some minced garlic got a quick sauté in the pancetta fat. After cooking till softened, in went a quart of chicken broth, some water, along with five peeled and cubed yukon gold potatoes. Everything was brought to a boil, then reduced down to a simmer. As soon as the potatoes were fork tender, I puréed them with an immersion blender and then added in a touch of cream, as well as some shredded extra sharp cheddar for a bit of richness…
Back into the soup went some of the pancetta for texture and flavor. Once heated through, it was time to eat!
Creamy, velvety, slightly crunchy and perfectly seasoned… this soup warmed us completely! Seconds were definitely in order…

at a low simmer…
-R

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soups on!

As a cool, brisk day set in this Sunday afternoon the thought of a filling and hearty soup appeared a logical dinner choice!
Since I had lentils, carrots, celery, onion and garlic… lentil soup seemed a good idea. A simple soup that offers layers of textures and flavors and takes minutes to prepare [cooking time not included]!
A quick chop and sauté of all the veggies, a hit of crushed red pepper, a quick pick and rinse of the lentils, some chicken stock [or water and bouillon if you don’t have stock], salt if needed and that’s it! For an added extra, I tossed in some cubes of turkey ham. Everything is brought to a boil and reduced to a simmer and cooked until perfection has been achieved…
These hearty bowls of soup warmed us up on this chilly evening!

at a low simmer…
-R

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