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39 posts tagged food
On our way to get my sister at the airport. Banana-blueberry muffins have been prepared in her honor.
So earlier, I posted prep photos, a brunch photo, and Lilo watching the dog show. This day has been pretty perfect.
Now, after running around and getting the meal on the table, the evening is finally winding down. The turkey’s finished and consumed. We ate yams roasted in duck fat, rosemary and garlic, covered with brown sugar, brussel sprouts braised in bacon and shallots, green bean casserole, two kinds of mashed potatoes (garlic parmesan and plain whipped potatoes), herb stuffing, my magical gravy (in a food group of its own) and cranberry sauce.
For dessert, we had pumpkin pie (my own recipe) and Brandy Apple Pie (my own recipe again… I’m a pie wizard) with homemade vanilla bean whipped cream.
Now, full of competing elements of tryptophan and coffee, we’ve retired to Vasant and I’s house for more BANG! and Christmas movies.
I hope you all had an incredible day. Happy Thanksgiving!
All the food is prepped or is in the process of cooking. We’re playing BANG! until the turkey’s ready. This has been a pretty great Thanksgiving so far, and we’re not even to the main event…
Baking for breakfast: Apple Spice Muffins fresh out of the oven.
Taking advantage of our first day of cool weather in a while to bake some pumpkin bread… (Taken with Instagram)
Dinner last night:
Organic eggs, goat cheese and dill in red bell pepper, served with a side of red potatoes, caramelized onion and genoa salami.
If you can cook an egg, you can cook an egg in a pepper. Great taste, great vitamins, beautiful presentation.
Also… POTATOES.
“Quiche her? I hardly know her!”
I made a wonderful Bacon, Caramelized Onion and Smoked Gouda Quiche last night. Vasant’s worked late on a video and needed a hearty meal. The dish is very simple to make, took less than an hour and works as much for a dinner as it does for a nice brunch.
The Bacon, Caramelized Onion and Smoked Gouda Quiche Recipe:
Heat oven to 425F. Make a pie crust for a 9” pie pan.
- 1 1/3 flour
- 2 T sugar
- 1 tsp salt
- 1 stick butter
- 3 T cold water
Combine the flour, sugar, salt and butter until finely mixed together. I use a food processor, but the old cutting method works as well. After the ingredients are mixed together, add the cold water and knead until the dough is smooth. Flatten in a circle and roll out until the circle is at least 12” in diameter. Lay it in the pie pan, decorate the crust as you want (I fold the edges under, press out to the edge of the pan and decorate with fork tines). Take a fork and poke the bottom of the pie crust and place the pie crust in the oven for ten minutes. Remove and cool.
For the quiche you need:
- 4 eggs
- 1 1/2 c smoked gouda, grated
- 1/2 red onion, chopped
- 2 T butter
- 2 T olive oil
- 1 1/2 c milk
- 1 package of bacon
- Dash of pepper
- Dash of paprika
Set the oven at 375F. Saute onions in butter until caramelized and set aside. Cook bacon until crisp and set aside, crumbling the bacon into pieces once cool. Combine eggs and olive oil and beat until fluffy. Add milk to the eggs. Add half the grated smoked gouda to the bottom of the pie crust and the other half to the egg mixture. Stir in bacon and onions. Add egg mixture to the pie crust and place the pie pan in the oven. Cook for 35-40 minutes until the middle begins to puff up and the surface is set when the pan is gently moved. Remove from the oven and cool for ten minutes. Serve warm.
As always, let me know if anyone tries the recipe!
Brussels and red onion for dinner! (Taken with instagram)
Made Eggs Benedict for my parents, sisters and Grandmother today.
Dad requested his Benedict be on hash instead of a muffin, since he’s watching his carb intake.
I’d never made hash prior to today, but I freaking knocked it out of the park. To be honest, I’ve never eaten it before. I did some research, made my own recipe and made it to my taste.
Dad, who loves hash, was blown out of the water. I definitely earned my father’s love today…
Vasant handles Saturday morning brunch like a champ. Our Saturday brunch movie is Aliens. (Taken with instagram)
Fromages du ciel! (Taken with instagram)
These cheeses, the Cypress Grove Humbolt Fog chevre and the Salt Spring Island chevre, are my downfall, both calorically and financially.
My dinner… a chicken, spinach and feta burger with Humbolt Fog chèvre, olive tapenade, grape tomatoes, red onion and lettuce on a brioche bun from Macrina bakery. Ah-bam! (Taken with instagram)
Vasant and I have grilled up an amazing dinner and are over at my parent’s house to eat it and show both them and the girls Mission Impossible: Ghost Protocol. I guess this means we’re eating take-out from ourselves.
This is the first time we’ve all been together as a family for a non-holiday since the Fall. I’m excited.
Afterwards, Vasant and I will go home and continue our Avengers: Earth’s Mightiest Heroes marathon. Because we’re awesome and next weekend we’re not home at all. This weekend is going to charge us up.
Hope you’re all having stunningly wonderful Saturdays!
Pie!
I said I’d get pie earlier, and I got pie. Tom Douglas’ White Chocolate Coconut Creme Pie. Its crust is amazing. It’s a revelation to a baker like me. Every time I have it, I’m structurally analyzing its thinness, surprising strength and moisture resistance. Despite all this, it’s light and delicious.
I’m a pie enthusiast, but only if it’s my pie. Usually, I’m not a fan. Tom Douglas’ pie is different. It’s magical.
Mary and Claire have just come over for a slice. We’re all chatting about tech, Doctor Who, travel, etc… but once they leave, I get MY slice and Vasant and I will get back to our Die Hard marathon.
This is the first night that we’re not working in WEEKS.
John McClane and pie will solve everything.
I am hungry…
Conversations with Vasant as he heads home from work:
Me: Ugh. I’ve got such a headache.
Vasant: Have you eaten today?
Me: (pause) …
Vasant: Sarah, did you eat anything?
Me: Yes.
Vasant: (pause) What?
Me: What do you mean ‘what’?
Vasant: What did you have to eat?
Me: (pause) …
Vasant: Sarah…
Me: (sighs) Fine. A cracker.
Vasant: (cracks up laughing) Go get real food! A cracker. Geez.
Me: (narrows eyes and crosses arms) I love that you knew to give me a follow-up question.
Also… I’m writing this instead of getting up to eat, much to Vasant’s disappointment.
Foodie-five!
clairesalcedo replied to your photo: When Vasant and I went to Rome, this was one of…
You have made me hungry.
Muwahaha. SUCCESS!
songbirdstew replied to your photo: When Vasant and I went to Rome, this was one of…
I hereby nominate you for the position of Menu Planner in the Commune of Congratulations.
I humbly accept this position and decree that after this meal, we shall all have brinner: Eggs Benedict, Grilled Asparagus & Red Peppers
danh replied to your photo: When Vasant and I went to Rome, this was one of…
I shall make.
Yes! Please do and tell me how it turns out!
