Thursday, April 02, 2009

Tuesday, March 31st - Leftover Quiche and a Green Salad

We had the Quiche from Sunday for dinner. Reheat at 375 for about 10-15 minutes or until you can smell it wafting up. At the smell point, it will just be coming up from roomtemperature (if you took it from the fridge) and still potentially cool in the centre. That's fine. It's already cooked through. But leave it for 5 minutes more if you want it warm. You could microwave but with Eggs and their high fat/water content, they'll cook before they heat up. I know that sounds weird but it's true. You may end up with rubberiness. I avoid microwaving to heat up egg dishes. Actually, I'm going to move away from cooking eggs in the microwave all together. It never turns out. The yolks cook well before the white.

Our house guest made scrambled eggs for his son the other night in the microwave and it looked like it turned out great. It's a recipe from his mom. 2-3 eggs whisked in a bowl. Add a tablespoon of milk per egg and a bit of butter. Microwave and stop to whisk every 20-30 seconds until done. He said 3min in total but that sounded like a lot. Go with what you think looks done. Remember though, microwaving kills alot of nutrients.

For the green salad I made a similar dressing to the last one but added a shallot. I was going to add capers but held off. I should have. Throw in a 1T of capers if you like them.

Simple Dressing:
1T dijon mustard, your favourite.
1T balsamic vinegar
1 small shallot finely minced.
3-4 T lemon olive oil, drizzle in a fine stream as you're whisking, like making a mayonnaise.
I snuck in a half T of chili oil. D didn't notice.
salt and pepper.

This dressing goes a long way. Toss with mixed greens, easily made like 6 cups of greens or large salad bowl.

We had the rest of the Pares Balta cava we had left. MMMMMM

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