The crab quiche I've chosen for tomorrow's dinner is above and beyond the "suggestion" stage into the entirely new recipe stage. And these users are so blythe about it.
"Like some other cooks, I made a few changes. I used a Pillsbury pie crust and didn't prebake it (I've been making quiche for about 25 years and have never done so before), and it worked perfectly - no sogginess. I used fresh parsley but subbed 2 T of a dried herb blend (Parisiennes Bonnes Herbes) for the chives & cilantro. Other substitutions I made were 1 can evap milk for some of the cream, Old Bay for Prudhomme, and used all Swiss cheese. I also added about a cup of sauteed (w/a little s&p) leeks," one wrote. Another says, "I made a few alterations, so I don't know what it would have been like 'straight'. But what I got was wonderful! Alterations: used 5 eggs--I like more custard texture; Used gruyere cheese (a swiss type); used Old Bay seasoning; dry thyme and a pinch of dill; added 2 tsp dijon mustard. Also chopped 2 shallots and a little sweet onion with 6 mushrooms and put it directly on the crust before adding egg/cheese/crab."
Leeks? shallots? Dijon mustard? These are NOT part of the recipe. The recipe calls for eggs, herbs, crab and cheese, basically. You are not helping. "A few alterations." Yeah, thanks for that.
book: To Love a Stranger by Connie Mason. Pure trash. :)
4 comments:
Can I come to dinner? I'll bring Little Debbie for desert.
Double chocolate layer cakes?
Actually I already baked dessert. It's a stout gingerbread layer cake with cream cheese frosting. And we're having lamb chops in port wine reduction with shallots and mushrooms for the main course. With bleu cheese smashed potatoes. Is that okay with you? 4-o-clock for cocktails and noshing. Dinner at 5.
He's not bringing cake. He's actually bringing Little Debbie.
Gingerbread.....Droooooooool.
Little Debbie isn't so little anymore. She put on a few pounds since they took that picture for the box. Probably ate too many Swiss Rolls.
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