When I ordered the 150g block of cheddar from the cheese counter today, the cheese lady, curious, asked what I could possibly be doing with cheddar.. She had never experienced it other than as a quick tasting.
We Americans do nor have the same cheese culture as the French (appropriate cheese eating time with appropriate beverage with appropriate knife with which to cut it). Funny enough, France has its share of smelly cheeses but "couper le fromage" does not have the same meaning as it does in English. So anyway the cheese lady was so happy to hear of something constructive with which to use cheddar (grated, as a topping, in cheese fondue, on a burger .. seriously? and finally, in a quiche).
"Oh je n'aurais jamais pensé à le faire!"
I would never have thought of doing that!
Do it, lady.
Usually, quiche is an appetizer, but I happen to like it as a side to my roasted 5-spice monkfish tail.
Ingredients
1 lb (500g) broccoli florets
1 large onion, sliced
1 tsp piment d'espelette
150g (about 1 cup) cubed cheddar
1 tsp yellow mustard seeds
2 Tbsp olive oil
1 Buckwheat Thyme shortcrust
3 eggs
1 Tbsp extra spicy mustard
3/4 cup heavy cream
1 cup whole milk
pinch nutmeg
some flake salt/pepper
OOooooOoh!
"Oh je n'aurais jamais pensé à le faire!"
I would never have thought of doing that!
Do it, lady.
Usually, quiche is an appetizer, but I happen to like it as a side to my roasted 5-spice monkfish tail.
Ingredients
1 lb (500g) broccoli florets
1 large onion, sliced
1 tsp piment d'espelette
150g (about 1 cup) cubed cheddar
1 tsp yellow mustard seeds
2 Tbsp olive oil
1 Buckwheat Thyme shortcrust
3 eggs
1 Tbsp extra spicy mustard
3/4 cup heavy cream
1 cup whole milk
pinch nutmeg
some flake salt/pepper
OOooooOoh!
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