Friday, September 14, 2007

back from the dead & meme

And I thought my basil had died! Trust me, when we came home, it was shriveled up (Satoshi can vouch for me). But I gave it lots of water and presto...back from the dead! can't say the same for the ivy plant or some others that looked like the basil when we came home, those poor plants have definitely gone to plant heaven.

Remember my tomato plants?

This is what they look like now. If the weather gets cool too quickly, I may have to bring this into the house.

To commemorate my basil coming back to life, I wanted to try a new recipe for dinner. I found a great recipe for "quiche". Here's an adaptation of it:
Vegetable "quiche" adapted from "the Healthy Kitchen" by Dr. Andrew Weil & Rosie Daley
Serves 2
boiled water
3 sun dried tomatoes
5 asparagus, chopped
1/4 medium onion, chopped
1 tablespoon olive oil
1/4 carrot, cut into small cubes
1/4 portion of maitake (hen of the woods) mushroom, run knife through
7 leaves basil, chopped
2 sprigs flat leaf parsley, chopped
pinch of chili flakes
dash of nutmeg
dash of salt
couple grinds of pepper
1 potato, peeled and sliced thin
10 swipes on the grater of gouda
2 tablespoons milk
2 eggs
1 medium tomato sliced and seeded
1 tablespoon freshly grated parmigiano reggiano

Put boiling water over sun dried tomatoes and let sit for 15 minutes. Coarsely chop after the 15 minutes.
Cut up onion, asparagus, carrot, mushroom and saute in 1 tablespoon olive oil until onions are transparent and other veggies coated with oil.
Add herbs and spices, stir a bit then remove from heat.
Line ramekins with potato, overlapping slightly.
Sprinkle chopped sun dried tomatoes in each ramekin.
Whisk gouda, eggs and milk and divide evenly between the two ramekins.
Top each quiche with sliced tomatoes and sprinkle parmigiano on top.
Bake for 1 hour, covering after 45 minutes if top is brown.
Completely baked, the quiche should be firm. Let stand 15 minutes before cutting.
I like cheese so I sprinkled a little more parmigiano on top. Leftovers (if any) can be kept for 3 days.

NOTES: this recipe was quite labor intensive, so I cut corners here and there. The full recipe served 8 and used 6 eggs, since there are only 2 of us and since we only buy 10 eggs at a time (not like the US where they have 12 in a carton), I didn't want to use most of it for this dish, so I cut it down so I only used 2. Be sure to grease the pan you put it in otherwise you'll need to soak them like me. I really liked the potato "crust", it went nicely with the veggies and egg mixture. I also like ketchup with eggs and on potato, so I ate it with some on top. This is perfect for brunch, but also was nice for dinner.

On another note, Planethalder tagged me for a meme called "what's in your fridge".

Well, you caught me at a time when my fridge was packed to the here goes....rice (brown and white)/multi-grains to add to rice/chocolates for Satoshi/Italian roast coffee/Kosui pears/chocolate covered macnuts/kim chee/nutella/Best Foods mayo/Coconut Vanilla Jam/assorted jams from France/chestnut spread/Spoonalicious chocolate/3 kinds of miso (red, white and brown)/lettuce/eggs/gouda cheese/grated carrots and cucumber/whole carrots/asparagus/takuan (pickled daikon)/umeboshi (pickled plum)/tomato/bulgogi/guava jelly/beer/mango juice/chocolate chips/butter (salted and unsalted)/sushi mix/ketchup/capers/kuromitsu (like molasses)/vinegar/oyster sauce/white wine vinegar/tonkatsu sauce/shoyu/hershey's chocolate syrup/dijon mustard/raspberry vinegar/mirin (sweet rice wine)/sake (rice wine)/tobanjan (chili paste)/la-yu (chili oil)/kochujang (korean spicy miso paste)/dashijoyu (shoyu with stock in it)/rose water hand cream/ rose water face spritzer/ karashi (japanese mustard)/ wasabi (japanese horseradish)/tabasco/ponzu (shoyu mixed with lime)/kim chee no moto (starter for kim chee)/ okonomiyaki sauce/ worchestershire sauce/balsamic vinegar/gohan desu yo (nori tsukudani)/chocolate/tenmenjan (chinese miso)/hoisin sauce (chinese bbq sauce)/dried shrimp/parmigiano reggiano cheese/tahini/green onion/pickled ginger/sun dried tomatoes/face mask/cream cheese/mom's bread and butter pickles/lilikoi (passion fruit) butter/anchovie paste/sweet dill pickles/natto (fermented soy beans)/stuffed olives

the drawer just below the area in the photo has beer glasses chilling/sake (5 kinds)/ beer/ rakkyo (pickled onions)/milk/mentsuyu (sauce for noodles)/ume dressing/ume shu (plum liquer)/soda water....whew! as you can see, I have lots of chocolate and don't only have food in there!

I think most bloggers have done this one, so I won't tag anyone, if you'd like to participate, enjoy!

This was fun, thanks Planethalder!

p.s. I was having trouble with Microsoft Explorer, so I changed. Since the new server doesn't accommodate Flash, I needed to change my layout--oh well, better than the computer shutting down while trying to open up a post.

We have a 3 day weekend here, hope you all have a nice weekend.


Unknown said...

Hi Kat! :)
Your basil looks awesome! I'm glad to hear it recovered quickly!
I got hungry just by reading the recipe for your vegetable quiche, and this means that I'll have to try it soon!
Keep up the good work, Kat! Your blog is definitely one of my very favorite reads!

K and S said...

You are so kind, Mari! Thank you!

Take care and have a great weekend!

Thistlemoon said...

Basil can be so tempremental! :)

K and S said...

Thank you Jenndz, I am finding that out the hard way :)

Thanks for stopping by, take care.

Rowena said...

I'm just happy that you atleast managed to revive your basil. They look great now!

Never heard of maitake mushroom..gotta google that one.

K and S said...

I'm relieved that the basil revived! Now I gotta use it before the weather turns cold. I think I'll make pesto and freeze it so I'll have some during the winter.

Maitake is a flat mushroom kind of wrinkly that looks like frills.

Take care.

Anonymous said...

Oh I want to devour the contents of your fridge! What do you use the chesnut spread for?

OkiHwn said...

Hiya Kat,

Typhoon is over. Just put my satellite dish back up this morning and can watch American TV again, for the football this weekend!

My few plants survived, especially the green onions. My imo lost a lotta leaves though, gotta nurse them back. And my few Chinese parsley survived.

Think I'll plant some cherry tomatoes now.

Waiting for the sun to break through so I can take a picture of the morning after a typhoon.

K and S said...

I'm so jealous that you can watch American TV, Nate...glad to hear that your plants survived.

Planethalder, I received the chestnut paste as a gift, so I'm probably going to make something sweet with it. Thanks again for the meme.

Take care you two!

Monique said...

Wow, there sure are lots of stuff in your fridge! I've been trying to keep my stock to a minimum while here temporarily so my list would probably be 5 items or so!

K and S said...

I got tagged right after re-stocking my refridge, Monique. Most times, there aren't that many things in there.

Take care.