Dinner: Quiche

Dinner: Veggie Quiche
It’s the month of taking cherries! First I broke the BF’s Mexican street food cherry with the quesadilla lady and now, I took his quiche eating cherry.

The quiche consisted of: eggs (duh), collard greens, red bell pepper, a sweet Vidalia onion, cremini mushroom, and a home-made crust. I never made a pie crust from scratch before, so it was a little awkward. I just used pastry flour, margarine and a little water to help the crust hold together.

The quiche was a success, if I do say so myself. I think next time, I’ll try to use half the amount of eggs and substitute silken tofu, just to cut down on the extra cholesterol and fat the eggs add.

Dinner: Did someone say aioli?

Dinner: Homemade aioli with asparagusI don’t know what took me so long to make my own aioli. I guess I was scared of killing myself with raw egg, which is silly because I eat hollandaise sauce in all sorts of shady restaurants. Last night, I finally forced myself to make some garlic aioli. We had fresh eggs that the BF got practically straight from the chicken’s butt, so there’s nothing to fear, right?

I looked up a couple recipes online and they ranged from “add garlic to pre-made mayonnaise” to “use a mortar and pestel and I hope you have arms of steel!” I took the middle-path. I threw a clove of garlic and some coarse salt into my mortar and pestled the hell out of them. Then I threw that along with two egg yolks (they were small eggs) and a teaspoon of dijon mustard into a small food processor. I turned that on for a few seconds to distribute all the ingredients, and then slowly drizzled a little less than half a cup of safflower oil while the blades were going. I was planning to use just generic vegetable oil and a splash of extra virgin olive oil at the end, but realized we didn’t even have vegetable oil, thus the safflower. It still tasted pretty good.

Dinner: Homemade aioli with asparagus

I picked up a bundle of young asparagus from the Hollywood Farmer’s Market this weekend specifically to dip in the aioli. I simply steamed them for ten minutes, but I guess it could have gone for more, according to the BF. I like my asparagus on the crunchy side but I guess he likes his more tender. I plopped the asparagus on a plate with leftover vegan mac & cheese, a dollop of the freshly made aioli, and called it dinner. The aioli was garlicky and mustardy, two great flavors that went well with the asparagus.