Floof! What's on your counters?
7 years ago
last modified: 7 years ago
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- 7 years ago
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Comments (51)I love dry red wine, mostly Cabernets. I've been buying this Chateau Fage at my local store which is super dry and only $10a bottle. Bogle cabernet and merlot are decent for about the same price. California wines may be good but tend to be more expensive. Stag's Leap is a favorite of ours but we save it for special occasions. Sauvignon Blanc from New Zealand is good for a change. I use it a lot for piccata and scampi type dishes and finish the bottle just for fun....See MoreEgg Floof-How do you like your eggs?
Comments (84)Lol, Bunny :) The crust is the only actual recipe; the quiche is just s method… 4 eggs beaten with 3/4 cup heavy cream with salt and pepper and whatever herbs you like, poured into a parbaked crust lined with shredded cheese and whatever else you want. This is a double crust recipe; for chicken or ham and leek pie i use it all, but for quiche I freeze half the dough. 2 1/2 cups sifted AP flour quarter cup grated Parmesan 12 tblsp salted butter (or equal amount of unsalted butter and a tsp table salt) 1/2 cup sour cream 1 egg at room temp In a food processor, pulse flour (and salt if you’re using unsalted butter) and parmesan til combined. Add in cold butter cut into 1/2 inch pieces and pulse until butter is pea sized Combine sour cream and beaten egg, then add half to the flour mixture and pulse five or six times, then add the rest and pulse until a dough begins to form. I put a piece of plastic wrap on the counter and dump the dough into it, then bring it together by pulling the sides of the plastic in towards the center. (it’s easier than handling it and oreserves the butter temp better.) Divide the dough equally and form into disks, wrap and refrigerate for an hour, or put one in the freezer for future use....See MoreFloof....close your eyes...what do you see?
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- 7 years agolast modified: 7 years ago
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