Experimental Cooking and Garden Update

Sunday is often cooking day, which often ends in slightly burned fingers, a few cuts, and usually at least something tasty. Tonight I did some experimental cooking. The results are pictured below.

At the top left is the first experiment: radishes cooked in butter with salt and pepper. It was not bad, but radishes are not going to become my favorite veggie anytime soon.

At the bottom is cooking experiment 2: quiche aux tomates. I’ve never made a quiche with tomatoes before, and I think that either I should have sliced these thinner and laid them on top, or I should have cooked them first. I think the combination of the other ingredients would make this a good base for a quiche aux courgettes (zucchini).

The other quiche ingredients are Pillsbury recipe dough (yeah, yeah—shush!), eggs, shredded 2% mozzarella, salt, pepper, nutmeg, sautéed onions and garlic, yogurt, and basil. The basil is from a plant I got at the grocery store and then re-potted.

This is also the first time I’ve made a quiche with yogurt (I used Stonyfield Farms whole milk yogurt) instead of milk, cream, or half and half. You can’t taste the difference.

Finally, at the top right are mixed salad greens that grew in my window box.

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