munch the brunch

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.

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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.

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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.

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(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.

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