Posts Tagged ‘eggs’
3 items.
Woooo ten of these! Woo, I say.
Amy is doing school related things at the school where she works and I am preparing dinner. I am preparing quiche which is probably the most complicated single dish that I personally can prepare with any degree of success. Here, let me share with you my recipe in the form of a chatlog with AN UNNAMED GUEST HOST:
GUEST HOST: hi
GUEST HOST: how are you?
adam: i’m well, you?
adam: making quiche
GUEST HOST: i’m okay
adam: like a boss
GUEST HOST: nice!!!
GUEST HOST: i’ve never made quiche on my own before :S
GUEST HOST: it’s so good. why haven’t i made it?
adam: it is so easy
GUEST HOST: do you make your own crust?
adam: you take a 9″ pie crust
adam: pft no
adam: i can’t be doing that
adam: it is beyond me
GUEST HOST: that’s where i get stuck
GUEST HOST: i’m not good at pie crust
adam: see i just buy the crusts
adam: they come right there in the pie plate even
GUEST HOST: and i can’t bring myself to buy them because i know i SHOULD be making them myself
adam: pft
adam: pfffffffft i say
GUEST HOST: i know
adam: you are denying yourself
adam: quiche
GUEST HOST: my stupid biases are keeping me from quiche.
adam: which is like the third or fourth best egg thing
adam: and certainly the most complicated one i can make
GUEST HOST: i do heart eggs.
adam: so basically
adam: what you do
adam: is get a 9″ pie crust BY WHATEVER MEANS NECESSARY
adam: you cook up some fillings
adam: like vegetables
adam: maybe some bacon
adam: get something like 1.5-2 cups of this stuff cooked up
adam: just in a frying pan or whatever
adam: then get a bowl
GUEST HOST: k
adam: crack 4 eggs into it
adam: add some maybe cream if you’ve got it
adam: if not no worris
adam: *worries
adam: maybe a little cream cheese
adam: blend that up
adam: or beat it with a fork
adam: then tip in your cooked stuff
GUEST HOST: yummy cream cheeeeeeeeeese
adam: blend it some more with a fork
adam: add some spices
adam: to taste like
adam: grate in some cheese
adam: pour that crap in the pie crust
adam: bam
adam: 45 minutes at 350
adam: or until a knife/toothpick into the middle comes out clean
GUEST HOST: maybe i will be brave enough to try that tomorrow
adam: let stand 10 minutes IF YOU CAN STAND THE SUSPENS
adam: e
adam: then slice/dice/consume
GUEST HOST: i could try, but lets face it… if it works, i’ll just have to have a burnt tongue
adam: that is the price one pays for success
adam: actually the 10 minutes is to let it like congeal or some crap i dunno
GUEST HOST: yeah that makes sense
adam: this is basically going to form tomorrow’s post
adam: you are like
adam: guest host
So that is pretty much the size of it! I chopped up onion, mushrooms and peppers, sautéed them in a little bit of Greek salad dressing and baked the whole thing for a while. When Amy gets home we will see how successful it is. My hypothesis: AWESOME.
talking trash to the garbage around you
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Unlike my previous instalments, this cooking endeavour actually worked out and worked out well enough that we eat this on a fairly regular basis. I was as shocked as the next person, let me tell you.
Egg in a Blanket
Ingredients:
Eggs (two per person, typically)
Omelette filling (vegetables, maybe some lunchmeat)
Cheese (cheddar, swiss, mozzarella, something along those lines)
Cream Cheese
Tortilla/Soft Taco Shells (the 10” ones are usually best for two eggs)
Seasonings appropriate to flavours you like
This sprang from a time when Amy was either sick or up to her eyeballs in school stuff or possibly I was just feeling like cooking which is not something that is usually eyed with great enthusiasm around these parts. I decided to make omelettes, something I had never had any success with in the past. I began by selecting my filling: pre-cooked chicken shards, green peppers, onions and possibly broccoli, though this may be me mixing the first time into subsequent iterations. Sauté the fixings together (sautéing requires low heat. Vi Mackenzie taught me that when I was about 9 though I’m not sure why it came up) in olive oil with seasonings of your choice. Set aside in a bowl.
Into the same pan as the initial sautéing, crack a couple of eggs. I usually use a Teflon-coated wok. Supposedly omelettes work best when a small amount of water is added to the eggs but I can’t say I’ve noticed a significant difference. Cook these over a medium-high heat until it’s no longer runny when you tilt the pan around. There is likely a technical term for this, probably in French or Italian but that is not the kind of post this is.
Once the eggs have stiffened up some and have limited to no clear oozy bits, dump your filling in with a small amount of cheddar cheese (or really any hard-ish cheese you have handy. They’re your eggs and you should enjoy them. Don’t use some cheese you don’t like. This is actually an optional step because the cheese isn’t required to stick it together like a normal omelette) and do your best to fold the thing in half. It’s almost certainly going to come to pieces the first dozen or so times you try it unless you’ve successfully created omelettes in the past. While this is heating through, grab a soft tortilla. We typically have whole wheat ones on hand and I suppose a non-whole wheat or one of those crazy spinach flavoured ones will also work. Spread it with cream cheese and mayonnaise and try not to look at it while you’re doing it as this combination is highly unappetizing.
Dump the contents of the pan into the tortilla (this is an opportune time to add Tabasco sauce or other similar item) and fold as you would any other tortilla-based foodstuff. Consume but do so over a plate because it will probably leak. Wrapping these monsters in tortilla shells was the only way I could cover up my pitiful failure as an omelettist but they turned out to be better this way in any case.
