fancy roycroft plates.
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So, while we were in the midst of renovating, we didn’t have a full sized oven. However, I did have this absolutely wonderful Breville toaster oven at the shop that I bought a couple of years ago. Never really used it for more than toasting bagels, heating up pizza and such. Yeah, little did I know what can be made in this miracle of kitchen awesomeness.
How about Brussels sprouts, roasted, on the stalk? Herbs, parm, breading, misted with olive oil?
The stalk was a bit long, so I broke out my trusty Brussels saw
Finished:
Outstanding!
Last night’s “what the hell do we have in the fridge” adventure
Looks like shit, came out amazing
baked small tortilla shell filled with:
Eggs
black beans cooked with white onions, shallots, garlic at the end
garnish of sun-dried tomatoes, roasted red peppers, green onions and toasted cumin
2 strips of crumbled bacon
topped with a greek yogurt/cumin/lime sauce
No pics, but simple.
Pan Seared tilapia and asparagus.
We made quiche last night.
Bacon, Eggs, chard, onions, mushrooms, and gruyere. Some tarragon and lemon thyme.
Cook the bacon, drain off the excess fat, and reserve.
Add chopped onions to the pan you cooked the bacon in, once they start to go translucent, add the mushrooms. Add a little of the reserved bacon fat if needed. Set aside the onions and mushrooms.
add another teaspoon or 2 of the reserved bacon fat, and wilt the chard.
whisk together with about a half a dozen eggs some milk, cream of half and half, and a couple of extra yolks, and the cheese and herbs, add to a pie pan with a crust in it. Bake around 350, for 25-30 minutes, or until the eggs set.
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We use Alton Brown’s crust recipe with lard, so it’s really low cal. We make up a couple of crusts and just keep them in the freezer.
Outstanding combo for this.
Looks great.
Ok, it’s a quiche-off now. Just need to find pics.
Alright, got it. Clams casino quiche (no, not a thing healthy about this)
Oregon coast razor clams, bacon, spinach, dill, jalepeno, mixed cheeses, eggs. Can’t really remember the rest. I’m sure it sounds disgusting to some, but damn it was good
Yummmm
Sounds awesome to me…
Sounds good to me! Nice presentation too. That’s one thing I consistently fail at. Mostly because I don’t think about it until after I’ve plated or baked things.
I think just about any variation on the theme of Bacon Egg and Cheese in pie form works. Quiche and frittata are a great way to use up leftovers too.
We picked up a tart pan with a removable base over the weekend. It made a huge difference on the crust. Perfectly crisp, and no soft spots. Definitely worth it.
Super fan where do you buy lard?! I want some!!!
Wegmans and tops sell it typically
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Ok, so last night was pretty boring. Tasty, but borning.
12oz ribeye, split in half. Set out to get to room temp for about an hour with salt, pepper, mexican oregano on it.
Pan fried hot, 3 minutes per side.
1 white onion, pack of baby bella mushrooms, grape tomatoes, red pepper, broccoli, all tossed around in a bit of olive oil, red wine vinegar, bunch of oregano/basil/thyme (dried)
Convection roasted for 25 minutes at 400. Remove from oven, light romano sprinkle.
Done.
So Jason, when are you going to have me over for dinner?
Heh. Trade dinner for tennis lessons?
Sure man, works for me…
I’m at the Amherst st wegmans. I looked everywhere and finally asked someone. They told me that they don’t sell lard. I feel like the kid trying to get a keg with can tabs.
I have always been able to find it at Alberta St in Amherst and Sheridan Dr in Williamsville. It showed up as available for Amherst St.
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They usually keep the lard in the meat section, at least that’s where Tops has it.
FUUUUUUUUUUUUUUU GODDAMNIT
That bitch lied to me 