For some unknown reason, this past weekend’s food theme seemed to be brunch. Saturday night we had friends over and I made quiche — an unusual dinner choice for me that came to be for two reasons: pie crust waiting patiently in freezer + zippy beef chorizo from Sweet Grass Farm (Wendy Gornick again!) I’d been wanting to taste.
This blog is definitely inspiring me to try new things. For me, meat is still somewhat of a “new thing.” The selecting and preparing of a good meat dish is a feat I’ve attempted only a handful of times, preferring instead to keep company with the other food groups. Plus, with the state of industrial farming I never really wanted to get to know those of the loin, rump, and thigh varieties. As I learn more about local and pasture-raised meat though, my interest in testing the waters beyond my little island of pseudo-vegetarianism is piqued. And in this weekend’s case, quiched.
Quiche is one of those things that logically I should be gaga over, but in practice never crave, order, or make. It took a classic moment of hubby weakness for me to decide to turn my chorizo into a quiche — a harmless “I looooove quiche” uttered from his lips quickly translated in my brain as “must make quiche for man.” Call it some kind of primal nurturing impulse but I’m a softie when my man displays his food preferences. Call me old-fashioned; I see it as a renewable source of ideas. I free-styled the recipe, following one online for the baking times only.
(hee hee, dessert delivers a sneak preview!) I paired My First Quiche with a salad of mixed greens, scallions, chopped figs, toasted almonds, and a vinaigrette that I’m definitely making my house dressing. We also had a baguette with basil olive oil and balsamic for dipping. And wine of course, to keep the French-o-meter high. The above pictures are of our dessert. Vanilla Bean ice cream with crushed key-lime-macadamia-nut-cookies (given to us as a hostess present), lime zest, and whipped cream.
To add to the brunch theme, our mid-Sunday was spent celebrating friends’ immanent elopement (is that a word?) over the perfect Blueberry Baked French Toast. As if our host hadn’t already outdone herself, there were hash browns, salads, baked goods, an asparagus fritatta, mimosas, and a loose tea bar. The bride to be brought delicate little cupcakes iced with (I think!) lemon cream. It was a sunny day and I felt the antsyness of spring begin to bubble inside me. It must’ve been the tulips, competing with the cupcakes for attention on the coffee table.