Today's Cooking
Jan. 26th, 2025 05:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithToday we're making the Italian quiche for supper. :D
We use the 1-2-3 Quiche algorithm as our base recipe.
Our cheeses this time are scamorza and an aged white cheddar. I am already in love with the scamorza. It's a very bouncy, squishy cheese. :D The flavor is mellow and creamy but has tangy and floral notes too. It reminds me of a bouncy Comté. Alas, it's a nuisance to grate so we may look for different recipes. I think it would work great in a salad or a cheese board as a snacking cheese. Highly recommended anyway.
The mix-ins are pepperoni and sun-dried tomatoes in oil. The pepperoni was a big roll that we got 1/4 pound of sliced thick, which I then diced. The tomatoes were supposed to be julienned but are more like rough chunks. I had intended on 2/3 cup of pepperoni and 1/3 of tomatoes, but it wound up mostly pepperoni with a few tomato bits. Should be fine. I also used tomato oil to brush the pie crust.
I added 1/2 teaspoon of Little Italy Pizza spice mix from Grove Stone. This stuff smells and tastes like bottled Italy. :D It's definitely one of the better spice blends I've ever bought, and worlds better than basic "Italian seasoning." So if you're ever near Grove Stone and you like Italian food, definitely buy a bottle. Or two. Hmm, this would make fantastic naked salad, especially caprese. I'm already wanting to put it on breadsticks instead of garlic powder. Most highly recommended.
Anyway, we got the quiche in the oven, so now it's just a waiting game. O.O
EDIT 1/26/35 -- The quiche turned out great. If we make it again, we'll use less pepperoni as that became the dominant flavor, but overall it was a wonderful combination. :D
We use the 1-2-3 Quiche algorithm as our base recipe.
Our cheeses this time are scamorza and an aged white cheddar. I am already in love with the scamorza. It's a very bouncy, squishy cheese. :D The flavor is mellow and creamy but has tangy and floral notes too. It reminds me of a bouncy Comté. Alas, it's a nuisance to grate so we may look for different recipes. I think it would work great in a salad or a cheese board as a snacking cheese. Highly recommended anyway.
The mix-ins are pepperoni and sun-dried tomatoes in oil. The pepperoni was a big roll that we got 1/4 pound of sliced thick, which I then diced. The tomatoes were supposed to be julienned but are more like rough chunks. I had intended on 2/3 cup of pepperoni and 1/3 of tomatoes, but it wound up mostly pepperoni with a few tomato bits. Should be fine. I also used tomato oil to brush the pie crust.
I added 1/2 teaspoon of Little Italy Pizza spice mix from Grove Stone. This stuff smells and tastes like bottled Italy. :D It's definitely one of the better spice blends I've ever bought, and worlds better than basic "Italian seasoning." So if you're ever near Grove Stone and you like Italian food, definitely buy a bottle. Or two. Hmm, this would make fantastic naked salad, especially caprese. I'm already wanting to put it on breadsticks instead of garlic powder. Most highly recommended.
Anyway, we got the quiche in the oven, so now it's just a waiting game. O.O
EDIT 1/26/35 -- The quiche turned out great. If we make it again, we'll use less pepperoni as that became the dominant flavor, but overall it was a wonderful combination. :D
