{leeks}
Quiche goes with just about any vegetable so I decided to employ it here. The leeks were sliced, sauteed with a knob of butter and a handful of chopped fresh sage until tender and almost melting. We had a selection of bell peppers as well, so I roasted them in the broiler - one of my favorite ways to handle the excess. I added a bit of bacon just because we had it, but this would still be excellent without it.
Weeknight cooking can be tough. I like to make my plan of attack before I even get in the kitchen, usually on the bus ride home. I start thinking about what steps need to be taken and when, to be as efficient as possible. If there is water to boil, I start it first. If there are onions to be sauteed, I chop them and get them started before measuring out other ingredients. I do this reflexively so I don't always remember to share my thought process with you guys but since this is a re-hash of an old recipe it seems like a good place for an example.
Game plan: To make the quiche, start with your favorite pie crust recipe (mine is here) and then pop it in the freezer to let it firm up. Next get the bell peppers in the top rack under the broiler and then slice and thoroughly wash your leeks. Saute the leeks with butter and sage until they're tender and then set them aside (the bell peppers are still in the oven, so check on them every once in a while). When the bell peppers are soft and fairly blackened, pull them out and turn the oven down to 350F. Grate your cheese and beat your milk and eggs together (quiche recipe here). Once the bell peppers have cooled, peel the skins off and chop them up. Assemble the quiche and stick it in the oven. If I have a spare second anywhere in the midst of everything (and you almost always do) I wash measuring cups and cutting boards and knives, so as to finish with as few dishes as possible.
I like cooking this way - super focused, almost constantly moving, but with a good enough mental map that it doesn't get stressful or chaotic. Add a glass of wine and some music to mellow it out a bit and it's not a bad way to spend an evening, even after a long day at work.
I like your practical way of approaching post-work cooking. I find lots of ways to psych myself out of making involved dinners on weeknights, but your method is sensible...and, after a long day, that's akin to inspirational.
ReplyDeletethat is exactly the way I like to cook too... planned, methodical, constantly moving, and with a glass of wine.
ReplyDeleteI'm slowly starting to adopt this approach to cooking. It really does make weeknight dinners a million times easier. Maybe some night soon I'll make quiche- whenever you write about it, I find myself craving it!
ReplyDeleteYum! I've been planning my dinners like this lately too. It's really working out!
ReplyDeleteit's funny, but i'm the same way in the kitchen. you'd think i'd prefer something that requires little work, but i love the thrill of multitasking.
ReplyDeleteI tackle all my chores that way. I have to map things out so that things that don't require attention get started so I can be working on something else while that other thing is happening. Like putting clothes in the washer before I start cleaning the bathroom. It makes things get done so much faster.
ReplyDeletei find this way of cooking so warm and soothing. a bit of this and that. and, roasted bell pepper is just one of the best tastes in the entire world.
ReplyDeleteI totally cook this way...always have. Even right down to the radio on the kitchen and a glass of wine/beer. :)
ReplyDeleteAh yes---cooking with either WNYC's Radiolab, NPR's Planet Money, or a show from the UK called "Naked Scientist" is currently my favorite thing ever. I'm only cooking for one, though...and this has really started to get me down. I know I should just make a lot more soup and freeze it (my general pattern in the wintertime, but it's also just so much more enjoyable to have a no fuss companion to help make and enjoy meals. I miss that.
ReplyDeletei bet steve would like to watch you cook.
ReplyDeleteI've started trying to plan a week's recipes. And I use frozen chopped onions as much as I can - they defrost as they are cooking and work just fine. I know it doesn't take long to chop an onion but I find it saves a lot of effort (and tears.)
ReplyDeleteSounds like a good flavor combination!
ReplyDeletethinking of cooking in this way is my favorite way to do it - having a plan makes everything less stressful, and i love getting into a rhythm of doing everything at the right time. and definitely, a glass of wine and some good records are a must!
ReplyDeleteYum!! This sounds so delicious!!!
ReplyDelete