Wednesday, March 21, 2012

The Shroomy Tradeout

Hello all.

    Recently -and by recently I mean within the last year- I've found that I really DO like mushrooms! In my senior year of high school, I took a botany class; during this class, we studied many plants (obviously) that I discovered were of culinary use, but also of the class of life that we call "Fungi".

    In fungus, of course, are yeasts, or Saccharomyces, molds and 'water-molds' -including blights- or zygo– and oomycetes, respectively. Then Ascomycetes, or Sac fungus, which have some of the most notable and expensive families, such as the morel (Morchella sp.), the penicillin family (Penicillium sp.) -those responsible for the blue in blue cheese- and the truffles (Tuber sp.). And, last but not least, the

Thursday, March 8, 2012

White Wine Shrimp Scampi

Hello all,

    Interesting day at work today! I had a... different agenda today than usual; the store I work at had a wine tasting today, at which I got to help with some of the hors d'oeuvres using ingredients from the store. So, about 5 minutes after finding out what I was doing, I decided that the hors d'oeuvres should include some of the wines that we were selling. So, with some large shrimp, a beautiful 2007 dry Riesling by Pacific Rim from the Columbia Valley, and loads of butter readily available, I quickly decided on doing a scampi including the wine.

Tuesday, March 6, 2012

Omni-Quiche! (or the easy quiche formula)

This is truly the most versatile recipe I've ever used!

Like many other quiche, this is based on a simple crust with an egg and milk-based filling. This just happens to be the base I use for ANY type of quiche possibly conceivable!

So, are you ready for the simplest recipe you'll ever see? Here it goes.

1 rolled pie crust, unbaked, pressed into a pie tin
2/3 cup heavy cream
7 large eggs

Beat eggs and cream together. Bake for 30 minutes at 350ºF.

And that's it..., seriously, that's it!