Whatcha Cooking today?

[Tormato]

I found out that my quiche making skills got rusty after about a decade of not making one.

First, I was in a rush in the morning to make it. So, the thawed pre-made crust went into the oven without any fork pricking and no weight added. Yes, it came out of the oven with a huge bubble in the middle. I've done that a few times over the course of 40 years, or so. I know that when it cools, the bubble will mostly go away. After completely cooling, I pressed it down just a bit, and it cracked just a bit. No big deal right?

Well after layering the cheese, asparagus/ham/onion, and another layer of cheese, I poured on the egg/cream mixture, past the top of the aluminum pie plate, right up to the top of the crust. It leaked all over the kitchen table. I should have put it on the cookie sheet, first.

It did bake to perfection, and tasted superb. I now know that, for me, Gruyere is what makes a great quiche. Most recipes that I looked at seemed to have a slight excess of fillings, like the ham and asparagus. I think next time it will be less of those ingredients and more eggs, cream and cheese. I don't think that the Swiss added anything to the overall flavor, so I''ll likely do all Gruyere, or a blend of Gruyere and perhaps one of those 'Alpine'-type cheeses.

I don't like a cold slice of quiche directly out of the fridge, but room temp or slightly warmed is fine. So, even in the heat of summer, I might decide to make the next one. Either a refrigerated crust (the frozen ones always seem to be beaten up), or one from scratch. I think that it will be shrimp with green onions (from the garden). A touch of garlic and parsley?

[Sue_CT]

Sounds delicious. None of that took away from the taste, and that is the most important part. Just made more work for yourself. Hate when I do that. The shrimp and green onions sounds good. I agree, the cheese is the key, and the Gruyere is the best. I would bet some tomatoes from the garden wouldn't go amiss either, either diced or grape or cherry tomatoes. Pretty too.

[pepperhead212]

After I made those spice mixes a couple of days ago, I've had a craving for making something with one of them. So today I made some Chole Masala, with some beef, some green chickpeas (hara chana), and some whole grain sorghum. I soaked the chickpeas for about 5 hours, which really isn't long enough for the green or black ones. So I started them in the Instant Pot, with that kale purée, 2 tomatoes from the freezer, puréed (I took some out for guacamole earlier), some water, and 2 tb of that chole masala powder (another tb later), and some salt. This was pressure cooked 80 minutes, and pressure released naturally. Those things were still firm!

While that was cooking, I cooked a lb of ground beef until totally browned, then removed to a plate. Then in a bit of ghee I lightly browned a large chopped onion, then added about a tb of minced garlic and another tb of that chole masala, stirred a minute, then put the beef back into the pan, stirred it all together, and set aside.
The cooked beef, added back to the pan, after cooking a large onion in some ghee, followed by 5 cloves garlic, and a tb chole masala powder. by pepperhead212, on Flickr

I added 2/3 c whole grain sorghum, set to pressure cook another 30 min.; both of those were almost done, but not quite, and the smell was getting incredibly good. I let the pressure release about 10 min, then released it manually. Then I added 3 small, peeled and diced red potatoes (they were old; usually I don't peel them), and 1/2 c moong dal (to help thicken), and I added the meat mix, 1/2 tb garam masala, and set to pressure cook another 15 min, then let it release naturally. I mashed it some, to help thicken some, then served topped with some cilantro.
The beef, added to the cooked hara channa mix, with a half cup of mung dal and 3 small diced potatoes. by pepperhead212, on Flickr

Finished Chole Masala by pepperhead212, on Flickr

[MarkAndre]

Looks and sounds good! I’ve yet to try anything with ground beef when sampling Indian cuisine.

[AKgardener]

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Jalapeño cheddar bread

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[Rockporter]

I made a first time dish using my golden potatoes I grew and harvested a few weeks ago, some swiss chard and kale from the garden. I did my own thing again though, I always want to add to a recipe for the most part to make it a full meal and it worked out really well. I made this recipe linked below but added some bacon I chopped up into smaller pieces, then removed from the pan and also took out the bacon fat to reserve for later. I then added to the pan some thin cut chicken cutlets into small bites. I made the mashed potatoes and put frozen garlic into the potatoes while they were cooking, then mashed them with the potatoes instead of adding minced garlic with the wilted chard and kale. With the white cheddar and the sharp chedder cheese in chunks it turned out really good. We still have some left to finish off but I will surely make this again some time.

Swiss chard and potato casserole

https://www.mangiabedda.com/cheesy-swis ... casserole/

[Danny]

Rockporter, a switch up on Bubble and Squeak.

[Rockporter]

Last Sunday hubby smoked a Texas Wagu brisket and it was exceptionally tender, I have two meals in the freezer and he took some to work to share with some buddies there. Just rested in salt and pepper overnight, then smoked with applewood and some apple juice for good measure. I will be happy to warm that up later.

[worth1]

Yesterday I made a meatloaf roll thing with some of my meatball mix.
Today I'm making an experimental mashed potato and gravy thing.
Cooking diced potatoes in water, Knorr beef bullion powder with a little salt and going the thicken the potato water for the gravy with added kitchen bouquet.
Why throw away the potato cooking water.

[pepperhead212]

Another good thing I always save potato water for is making bread, even if not using the potatoes in the bread.

[worth1]

Went checking on my sauerkraut in the refrigerator and realized I had a smidgen of mushrooms leftover.
Added them to the gravy at the last moment.
Taste tested the gravy and it's killer good.
I added some Italian herb blend to it.

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[MarkAndre]

I love mushroom gravy on a fried pork cutlet. Mmm.mmm.

[worth1]

I love mushroom gravy on a fried pork cutlet. Mmm.mmm.

When I was a little kid my mom would let me get a jar of B&B brand mushrooms to eat as a snack.
My sister ate candy bars and drank cokes.
We all know how that ended up.

[worth1]

No way will I eat all of this.

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[Sue_CT]

I would. That is why I don't make it.

[worth1]

I would. That is why I don't make it.

I did eat it all.

[MarkAndre]

Did you eat that with the meatloaf? I bet that would be good.

[LindaJean]

My son said we need a gravy swap.

[Sue_CT]

Oh boy, you guys are a bad influence, lol. I have been partying since the surgeon said I didn't need to be on a low fat diet and my PCP is trying to get me back on the wagon, lol.

[worth1]

Did you eat that with the meatloaf? I bet that would be good.

The meatloaf was in the middle.