the ease of quiche

I never realized how easy and delicious quiche is. You can even make it with limited cognitive functioning after a big night out whereby one may or may not have taken over an (imagined) dance floor while the jukebox in a shed-like local tavern pumped out one's musical selections ranging from Salt-N-Peppa to Steve Miller. So yeah, it's easy.

First, get out of bed.

Get yourself the items you would like to quiche-ify.

In this case, we've got leek and cauliflower. Wait, what else can make this even more delicious?

You gotta cheese it up, baby. Added some tomatoes for good measure.

Six eggs and almost a whole small sized thingy of 15% cream goes into the quiche liquid. Also, our friends salt and pepper (not the band) and some cayenne to taste.

Lay out your chopped ingredients into some store-bought crusts. Don't be shy, fill 'em up. Then, pour the egg and cream mixture over the veg and cheese. Now comes the hardest part: carrying them and carefully placing them without spilling, into the oven. Bake for 15 minutes at 425 degrees, then reduce the heat to 300 degrees and let the quiches continue to cook for another 30 minutes or until they look and feel firm enough to eat.

Meta-blog!

This is how the magic happens.

The blogger and the blogged.

Oh yes.

Blogaversary Video

So, this Thanksgiving marked a year since the inception of Think About Food.

My brother documented this year's thanksgiving at my parents' house. Good times were had by all.

Stay tuned, I have news of the beets, made some delicious baked lentils, quiche and chili.

I hope it's going to be tasty around here for a long time.

xo

Thanksgiving with the family, 2010 from Rob Roy on Vimeo.

leek and potato soup

As the weather cools off comes the time to make soup. This leek and potato soup was ridiculously easy to make and eat. Seeing as I am in full swing of the school/work/life shuffle, fast and easy food is all I am capable of. Plus, I'm making a nice dent in the 10 lbs of potatoes I purchased last month.

Oh, hi there.

8 magic ingredients for this soup: leek, potato, onion, garlic, veggie stock, herbes de provence. Not pictured: salt to taste and olive oil for frying.

Chopping action first.

Peel and chop yer tater tots like so.

Marvelous leek rings. Don't forget to rinse these guys, dirt likes to hide in the crevasses.

You will need about this much oil. For me, this is 2 glugs.

Fry the onions and leeks over medium heat for 5 minutes, then add the garlic and potatoes. Stir, then add about 4 cups of stock, salt and herbs. Boil for 20 minutes.


Now it's blending time. This steam is dreamy, isn't it? A couple ladles at a time go into the blender. Whiz it up until smooth. Transfer into another container. Continue until all the soup is blended. Careful, don't burn yourself. Put the blended soup back on the stove to re-heat and provide precious mingling time so all the veg can get reacquainted.

Done!