Posts Tagged ‘cheese’

Quiche Me!

February 8, 2010

Winter break is over, and I finally have my houseboy back. It’s cold outside, so I want something warm and filling, but ideally still healthy. A perfect solution is this Broccoli Garlic Quiche from my dear departed Gourmet.

The recipe is pretty straight-forward, and it really is very easy to throw together on a weeknight. When I’m feeling lazy and/or carbo-phobic, I leave the crust out and pour the eggs straight into the pie dish. I also rarely have a 1-1/2 cups of half and half on hand, so I make it with whatever milk is in the fridge. Don’t worry, with a whopping 2-1/4 cups of cheese in this quiche, it will still be plenty rich.

I just had a piece for dinner, and I am totally sated.


A Finger Lickin’ Good Time

June 29, 2009


Two weekends ago, my friend Michael was visiting from LA, and I invited a bunch of friends over for ribs. I’ve never made ribs, and I don’t have a grill, so I was taking a bit of a chance, but I saw this recipe in Gourmet that seemed oven-friendly.

Sticky Balsamic Ribs

I’m on a budget and invited lots of people, so I got spareribs rather than baby back ribs. This turned out to be just fine, but I did cut them into smaller chunks before cooking. We started the ribs marinating the night before. The recipe is simple: garlic, rosemary, balsamic vinegar, brown sugar and cayenne. What’s genius about this recipe, however, is the technique. The end result of roasting the ribs with water, then broiling them delivered ribs that looked, felt and tasted like they were fresh off the barbie. The meat was succulent and falling off the bone; the sauce was sticky and sweet: everything you could want from ribs.

I was so enthusiastic about the ribs that I immediately told a coworker with whom I talk food that she needed to try them. She did last weekend, and said it was one of the best things ever to come out of her kitchen. Her guests broke into spontaneous applause. Need I say more?

Of course, you see more than just ribs in the photo. I also made slaw and potato salad.

The Rainbow Slaw, which I got from Bon Appétit was very good, but I had to make some changes to the recipe. They call for way too much cabbage. Half a head of red and green cabbage each is plenty. I also left out the yams. It’s an interesting idea, but I just didn’t want yams in my slaw. The apples are what attracted me to the recipe, and I loved them, but next time, I’m trying Asian pear.

Then the Potato Salad with Buttermilk Dressing. I had made this before. It’s a great recipe and the mustard-heavy buttermilk dressing is crisp and light, but I have a strong suggestion: make it one day ahead. Time made a huge difference. The day we made it, it was good, but the next day, it was irresistible.


That's right, there's a fourth item on the plate

At the last minute, we decided to add another dish: macaroni and cheese. This was a late addition, and we were already overextended, so we didn’t want to start from scratch. What we did, I must say, was ingenious. We got several boxes of Annie’s white cheddar mac and cheese and jazzed up the sauce with mustard and cayenne (to taste). Then we grated a generous amount of real cheddar cheese into it, gave it a stir and baked it for 30 minutes at 350˚ to melt the cheese. It brought the Annie’s to a whole new level, and it took almost no time to prepare. It’s a good shortcut to great macaroni and cheese.

Our guests brought beer and other potent potables. Michael played some Diana Ross. The soirée was a raging success.

Stanky Legg Sliders

June 5, 2009

Even on vacation the Houseboy does not rest. We’ve been to several restaurants here in the British Virgin Islands, and on the whole, they are overpriced and mediocre. We have a kitchen and have been putting it to good use. Most of the food here is imported and expensive, but there are a few things that are abundant and cheap in the BVI, plantains, avocados and rum among them.

We were riding in the car and listening to the radio… we heard there is a Stanky Legg Party somewhere in the islands this weekend. This inspired our dinner creation, the Stanky Legg Slider.


Do the Stanky Legg!

Do the Stanky Legg!

That’s a beef patty topped with Jack cheese, plantains (sautéed in butter), avocado and a squeeze of lime. As we are in the BRITISH Virgin Islands, the only thing that could hold the Stanky Leggz together is an English  muffin.

It was an experiment, but we LOVED them. And that’s not just the Dark and Stormy talking.

Chili Night

April 20, 2009


My roommate had the genius idea of making chili on this cold, rainy April evening. We used her favorite recipe (of unknown origins), which proved to be a winner. Working together, including 30 minutes of simmering, we were done in about an hour. (more…)