Springtime Lunch: Prosciutto wrapped Asparagus is a pretty classic combo and I happen to have Prosciutto in the house, so decided to go with a quiche for lunch. My quiche attempts have been hit-or-miss in the past, with some of them turning out quick dense. This one was light and fluffy though, and which a touch on the salty side (I should have compensated for the saltiness of the Prosciutto more), it was great. The recipe is written for a full-sized quiche (9 inch pan), but I just made a small one for me (6 inch pan). Lunch for tomorrow then too!
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Lunch
Unholy (adjective)
Definition #1: sinful. wicked. godless. blasphemous. sacrilegious. profane. heathen. irreligious. nontheistic.
Definition #2: lacking in holes
We’re going to go with definition number 2, please. These bagels are unholy. They have no holes.
You see, a few weeks ago, a friend of mine was making Pretzel Rolls (Laugenbrötchen, for you Germans). Similar to making bagels, you place the rolls in boiling water for a minute or two before baking, only with pretzels or pretzel rolls, you are supposed to put food lye or baking soda in the boiling water, which gives it that dark brown exterior. Well, she forgot the baking soda, and thus ended up making bagel rolls much like these. She posted a photo to her FB page and I spontaneously just said “Unholy bagels!” which I found somehow very funny. Apparently it doesn’t take much to amuse me during lockdown. So there you have it. Unholy bagels, aka Dinner Rolls. They are really damn (ha ha) yummy, even if they started out as accident.
Breads, Breakfast/Brunch, Dinner, Lunch, Sandwiches/Paninis, Sides
Cheddar Chive Buttermilk Biscuits
I thought that I would post one more “Savory Bake” for the Bake-a-Long Topic of the week (we’ll switch to the last topic tomorrow), so here is a photo of my breakfast. The actual baking part of this post are the spectacular Cheddar Chive Buttermilk Biscuits. I have been trying and trying to make the perfect biscuit for a long time — flakey, light and most importantly, easy to make. Turns out, these fit the bill and could be great as a dinner roll with soup, as the basis for a sandwich or in my case the absolute perfect thing for a bacon-egg-and-cheddar muffin for breakfast. These are definitely going to be my go-to from now on. You could also swap out the chives for finely minced scallions or parsley and cheddar can be with gouda. Aaaand, while I’m talking substitutions … don’t have buttermilk? Add a teaspoon of lemon juice or white vinegar to regular milk and let sit for 10 minutes … voila, buttermilk!
Bake-a-Long “Savory Bakes” contribution #1: Chicken Curry Pot Pie. This one isn’t much of a looker, I will admit. I rolled the pastry too thin and it started breaking from the edge of the skillet. That said, what it doesn’t have in looks, it definitely has in taste!
My mom has an expression that roughly translates as “sideways through the refrigerator”; what it means is take all your leftovers and smaller ingredients and make a meal out of it. Well, these days, I have all sorts of random bits and bobs in the fridge — a few carrots, a potato and onions, a package of boneless chicken thighs in the freezer and some pantry staples. I ended up making a yummy chicken curry last night and turned it into a pot pie for lunch (and dinner) today. It’s very yummy, even if it isn’t pretty.