On a recent visit to my favorite 5000 square foot Italian market/restaurant empire I picked up a few new things to try. Some were good, some were strange, and one was actually strangely good.
So these were just strange. I had high hopes for them but no. They literally are just corn flour dried into these long shapes. A snack to to crunch on or use to dip into things. They were scarily crisp (as in break your teeth crisp) and really didn’t taste like anything. I think you could find a better vehicle to get that onion dip into your mouth.
This was just good. Afterall I was just following directions. “Winemaker notes: best enjoyed with fruit and cheese.”
This one was strangley good. These crunchy little nuggets promote themselves as a snack to “sharpen the appetite.” They have 2 kinds of wine in them – red and white! To me they have a flavor that completely reminds me of stuffing. (Like thanksgiving stuffing!) Strangley addictive too. According to the manufactuer I should be sipping a glass of “Agricola del Sole Jazzorosso” wine while I snack on these. Maybe next time.
What’s a girl to do when she wants to make a quiche and needs a crust?
Get out the flour and mixer and make a homemade pie crust? I think not. Since I use store bought pie crust for my quiche, the thought of actually making my own crust seemed like way too much work. #sorrynotsorry
But I did have some store-bought “puff pastry” on hand. So I googled this to be sure and of course I found out that I was not the first person to wonder if puff pastry could be used for quiche.
I think my concerns were about the bottom crust – would it be soggy? And since I never put a top crust on my quiche what would I do with the second pastry sheet from he package? I decided today my crust would have a top.
So I sautéed some onions, peppers and Italian sausage for the filling while I blind baked the bottom crust. I do this with my pie crust too. I simply “dock” the bottom with a fork and bake for about 10 mins to set the bottom crust and avoid a soggy bottom.
I added some “Somerdale” sweet red cheddar cheese chunks, a dash of dried Italian seasoning and the standard eggs/whole milk mix and poured the whole thing in. Next I laid the top square on. It’s a little messy where I had to repair the seams from unfolding it roughly and of course those specks are just some Italian seasoning. I figured I was being clever by scoring the dough into serving squares. (plus I was worried the whole thing would puff up into the roof of the oven if I didn’t!)
Standard Baking protocol – 40 mins at 400 degrees and voilà!
P.S. pronounced “best quiche ever” by the hubby!
Remember when Aunt Barbara gave me that clever gift this past Christmas… “Cabinet Stew in a Box.”
Well I made the most delicious snack the other day with something from it.
I will admit that when I opened the jar of “corn-chile tomato-less salsa” … I frantically considered running out for some tomatoes since I didn’t have any on hand. At least until I see my mother again. 🙂
But I took a deep breath and told myself “you can get thru this.”
(Small tomato addiction.)
I spread some of the salsa on a broiled/toasted tortilla; added cheese and plenty of cumin.
One more minute under the broiler and ….
Till the next snack time….