I’ve decided to try out a new type of post. Much of what I cook on a weekly basis is a repeat or adaptation of recipes I’ve already blogged, or sometimes a new recipe that I haven’t perfected yet. I realized that while that might not be interesting from a “I want to make this for dinner tonight” standpoint, it might be interesting if you are trying to figure out what to do with all that dang chard, or are wondering if what you have on hand might work in a recipe that calls for something else. So I’m going to try to blog some of my minor successes (and failures). Feel free to let me know if this interesting, boring, helpful, or just lame. I’m also going to be using iPhone pictures to make it easier and faster to update, I’ll be saving my nicer pictures for actual recipe posts.
This is an adaptation of my crustless quiche recipe. I keep the proportions more or less the same. I had green onions, garlic, and Canadian bacon on hand, so they went in the layer on top of the cheese, which was a really sharp Italian cheese I needed to use up. The greens are my CSA chard and beet greens – stemmed, washed, blanched, rinsed in cold water, squeezed out, and chopped. Much like in my crepes recipe. While this technique may end up blanching out some of the flavor and nutrients, I just barely wilt them, and I find it’s the only way to make sure all the dirt and sand is completely gone – and it also keeps too much water from leaking into eggs. It was a nice combo, but I think bacon would have worked a little better with the other flavors.
We also had my first home made focaccia for dinner. I have not yet blogged my attempts at bread making yet because they have varied from disastrous to mediocre. This bread was based on an Emeril Lagasse recipe, but it rose too fast and ended up a little overly chewy. Tasty enough, but not perfection. I don’t have much of a feel for bread yet. Is the dough too soft? Too sticky? What does “doubled in size” look like? I quit eating sugar at the new year. I have mad skills baking cookies, muffins, and scones. I took up bread to sub a sugar-free hobby for my baking addiction, but bread is a totally different beast.
Anyway, it was an okay but not exceptional dinner. Most days my cooking has a number of substitutions from the original, or even my adapted recipes. Sometimes they work extra well, but I’m still learning what herbs and other flavorings work with what vegetables. Such is the life of a CSA home cook.