It is one of those days where I *think* it’s going to rain any second now, and that means I am afraid to leave the apartment. I know that when I do, inevitably the skies will open up and the heavens will send buckets of rain.
On these days, I clean. I catch up on Glee (via Hulu). And I prepare a good made-from-scratch lunch.
Today’s menu: Quiche Suzanne and strawberry sorbet.
- 4 small onions, sliced into thin pieces
- 1 zucchini, sliced into thin half-moons
- 1 teaspoon stone-ground dijon mustard
- 4 eggs
- 1/4 cup whole milk or cream or half-and-half (whatever you’ve got, but the richer the better)
- 1 pre-made pie crust (my mom is shaking her head in sadness that I didn’t do that from scratch)
- Suggested seasoning: poultry seasoning or herbs de provence, white pepper, salt
- 1/2 cup freshly grated cheese (I used a mix of Gruyere and parmesan, because that’s what we had)
Saute onions in a pan pre-heated with about a tablespoon of butter and a tablespoon of olive oil. Cook until very lightly browned and translucent (4 to 5 minutes, probably). Add zucchini and cook until soft. Season all with the herbs of your choice, and stir in the mustard. While that’s cooking, whisk together the eggs and milk. Put your pre-made pie crust into a quiche pan or pie pan. Let the vegetables cool slightly, and grate the cheese. Put everything in your quiche or pie pan (I do a tiny bit of cheese, then veggies, then more cheese, then eggs) and put into an oven that’s been pre-heated to 350.
Bake until completely firm, with the tiniest bit of golden brown on top. Then EAT.
- 1 lb. strawberries, with the green bits trimmed off
- Juice from 1 and a half lemons
- 2/3 cup simple syrup*
I improved using a few different internet recipes, but they are all pretty close to this.
- Puree the strawberries and lemon juice in a blender. Then strain.
- Add (cooled) simple syrup.
- Put in ice cream maker.
- Stick finished sorbet into freezer to firm up, then eat whenever you want.
*Make simple syrup by heating equal parts sugar and water in a small saucepan until the sugar dissolves completely. It’s good to use in iced tea, cocktails and coffee.