Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends: It's time.
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Friends, hello. On Tuesday, just before heading out the door for school, my 15-year-old turned to me and said: "So, um, Mom, you know how I'm in French club?" Yes, I said. "Well, for the next meeting, I signed up to bring Gruyere and, um... a quiche. But I can totally buy the quiche! Does the Co-op sell quiche?" When is the meeting? I asked. "Tomorrow." I'll make the quiche, I said. I'd be happy to. "Are you sure?! I mean, I know everyone would love your homemade quiche. Thanks! Love you. Bye! I'm not sure anyone in French club cares if the quiche is homemade or not, but I can't not make the quiche from scratch when these situations arise. And besides, she did give me a whole day's heads up. What else do I have to do? So later that night, I pulled out the food processor to make the pie dough, and on Wednesday morning, I woke up early to parbake the crust and make the quiche. It felt like Thanksgiving morning, the house quiet, the rolling pin out, the countertops cluttered, the oven buzzing. And while I wouldn't have minded an extra hour of sleep, I also so relished that alone time, sipping my coffee while rolling out dough and whisking eggs with crème fraîche and thyme. The following day, inspired by the previous days' efforts, I broke out the food processor again and measured out the ingredients for two batches of pie dough: And then I made each batch, one after another, not cleaning the food processor in between. Into the freezer went the four rounds of dough: Friends, it is not too early to get a jump start on your Thanksgiving preparations, and making pie dough is the perfect first item to check off your to-do list. Go on, grab your butter. I'll wait for you. We're doing it together. Right now. I have step-by-step and video guidance in this post:
You could also make one batch of pie dough (which yields two rounds), freeze one round for later, and make Tartine's quiche for dinner tonight. You won't be disappointed!
Off to French club! Review of the Week
"I made this tonight, and my family loved it. My teen, who rarely eats anything I make unless it’s instant mac and cheese, asked for seconds." — Travis 6 More Recipes to Make Right Now
Roasted Cauliflower with Garlic and Parmesan (or not... often I omit it for simplicity... plenty of flavor with the whole cloves of roasted garlic and onions)
Large-batch Tahini Dressing ... so nice to have on hand for salads for the week.
I also love the spicy cashew dressing in this Charred Broccoli Chopped Salad Recipe:
Oven Fries: A family favorite.
Moist Applesauce Yogurt Bundt Cake
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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