Blooming heads of brassica make such a large, lovely impression that I’m not sure why they’re not kept intact when serving more often. They do take a while to cook—especially in the case of dense, crunchy cauliflower. It’s like a small planet of fiber. You can save an hour by cutting pieces down to equal size before roasting (and that is the preferred thing to do with cauliflower, to bring out its natural sugars and crisp its peaks with texture). But, … Read More
If it weren’t so easy to make an entire one, I might succumb to ordering a slice of savory quiche at a bakery or for brunch. But it is, and no matter if you incorporate the most luxurious ingredients or leftovers in its airy, yellow mass, definitely more economical than the options above. It’s one of my favorite ways to add class to eggs.
Naysayers and pastry purists, look out: this post may sound a little weird. Crispy, you say? (they say, that is). A thin, crunchy crust on a creamy quiche? What is this, a pizza? The agent provocateur in this quiche was the use of pre-packaged square wonton wrappers instead of small, conventional pastry crusts (a marriage of convenience, of course). Genetically speaking, these share the same DNA as fresh Italian pasta — flour and egg. And the thickness of a pre-packaged … Read More