In my quest for what my palate considers the perfect quiche, I continue to search and research and bake, and then try another recipe (earlier efforts here) and bake again. I don’t really know what I’m looking for, but I do think I will know when it is achieved.
I’m becoming pleased with the crust recipe I’m using; however, the custard/filler portion of the quiche is still definitely a work in progress.
I’ve been on this quest for about a year, and I have baked some really bad quiches. I’ll look back some day and realize that the journey to success is littered with trials (that would preach on Sunday morning!).
I’ve become a fan of the Cooking Channel, and Rachel Allen Bake. In a recent episode, Rachel was teaching her cooking students to prepare a spinach, potato, and goat cheese tart. Her crust making process appeared simple, and I was again inspired. The pictures in this post are of my first attempt using her recipe. I have since tweaked the recipe, more to suit my taste.
The pictures below are pretty, but the dish still needs adjustments.
nutmeg…In my opinion, the more the better. I now grate fresh nutmeg over the top of the quiche before and after baking.
As you can see, the bottom crust is too moist. That I have now corrected by increasing the blind bake time. I prefer the potatoes shredded rather than cubed. The baby spinach would probably be more flavorful if I added some ‘fat meat grease’ as Mom would say, but as of yet, I’m sticking to the healthy version.
You can find Rachel’s recipe here; however, I’ll note my adjustments in a later blog post, along with updated pictures.
This recipe bakes to a rich, buttery, melt in your mouth cookie. Add to that combination a hint of lavender, and the creation is a cookie that’s simple, yet sophisticated in flavor.
The mixing, chilling, and baking process is simple. In the future, I will chop the lavender before adding it to the cookie dough. You will notice lines/indentions in the cookies. While slicing the cookie dough logs, the knife pulled the lavender buds, and formed unattractive lines on the surface of the cookies.
Though not perfect in appearance, these cookies are outstanding in flavor. I’ll add this cookie to my classy ‘tea-time’ cookie list along with the Rose Water Almond Tea cookies which were adapted from the blog Baking Obsession.
You can find the recipe for the lavender shortbread at the blog Dessert First. Penzey’s stocks the culinary lavender; however, they do not display the lavender on the retail store shelves. Ask the ladies in the store for lavender; they probably have a few bottles in the storeroom.
|red is the color!|
|raspberry truffles from Chukar Cherries|
|aging in Ziploc; not as romantic as ‘aged in an oak barrel’|
|empty containers must mean something is baking!
d e l i c i o u s!
I have tried and tried to eat yogurt. I found it slimey with an aftertaste. The ladies at work have offered suggestions; my friend in NE of the famed Mrs. Ermel’s Blog has offered suggestions. None seemed to convince me that what I was tasting was actually good.
- low fat orange creme yogurt, which consists of the following:
- cultured, pasteurized, grade A, reduced fat milk
- nonfat milk
- high fructose corn syrup
- modified corn starch
- kosher gelatin (Some Kosher gelatins are made with agar-agar, most are not.) (Kosher gelatin can be made with fish bones, and/or beef skins.)
- orange puree (WHOO HOO! finally something that sounds good)
- potassium sorbate added to maintain freshness
- natural flavor
- colored with annatto extract (used to color cheese yellow) (from wikipedia: In the United States, annatto extract is listed as a color additive “exempt from certification” and is informally considered to be a natural color)
- vitamin A acetate
- vitamin D3
- lactic acid esters of mono and diglycerides
- nitrogen (we put this in tires at work)
After two hours following an entertaining Savor Seattle Food tour guide through Pike Place Market, I welcomed the opportunity to sit and relax.
I spotted ‘Le Panier – Very French Bakery‘ earlier in the day while walking through the market. Relaxing on the high stool, resting my camera and bag on the bar height ledge, I sat and gazed out the open air window. Market-goers strolled by the window, many consuming a sample of the diverse selection of food found in the market area.
Choosing a sample of Le Panier creations was difficult. Patrons standing behind me in line silently hoped that I would make a decision rather than continue to stand and gaze at the selections in the display cases. I chose -
- Crunchy, crusty, orange-ganache macaron
- Petite lemon Tartlett aux citron – small tart with lemon creme
- And, my favorite of the three, which was so moist, rich, and flavorful was the friand – a petite buttery cake with almond and vanilla.
It’s hot and it’s August, neither of which most associate with fruitcake. I found this blog post that I started and never finished. Enjoy.
While sitting at the beach, on vacation, I photographed my toes and uploaded the photo. Well, she posted the photo! I’m honored. (I should have painted my toe nails!!!)
Click on this word TOES to see my entry.
She is now collecting mobil phone photos for round two. Submit your photo today.