Mushroom and Goat Cheese Quiche

A couple things that can make nearly everything better, at least to me: mushrooms and goat cheese. So a while ago, I made this quiche with both of those things.

 

I had never actually cooked with a leek before, and I’d often seen recipes including them, so I figured this was a good a time as any to try them out. I sauteed some, along with my mushrooms and a little bit of garlic, then used the mixture to cover the bottom of a prepared pie crust.

IMG-1725I layered goat cheese on top of the leeks and mushrooms, then poured in the egg-milk-cream mixture. I made the first error of not using a deep dish crust, and the second error of not realizing the problem before I poured in all of the mixture, so it overflowed the second I picked it up. It was a mess. Luckily, through the clever combination of a plate and two, I managed to get  it into the oven. I then had to clean up the egg mess, which was gross.

I have a problem when it comes to cooking new things: inevitably, when I make something for the first time, I under season. Apparently, I’m just subconsciously that afraid of overdoing it on the salt. It wasn’t bad – in fact, I really liked it, especially when I added more salt. But I really need to get better at my first guess.

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Oh, the Glory: Cheese Puffs

IMG-1728Gougères: a savoury pastry so delicious, you just know you don’t want to know what’s in them.

Except you do. Because no nutrition facts should stop you from eating these, because they’re great, and making them whenever you want is amazing.

I made my pâte à choux – heated the butter and water together; stirred in the flour; added eggs; seasoned with salt, thyme, and a little paprika – then mixed in a lot of cheese. I used cheddar, because why not. Seeing as I don’t believe in expending extra effort to make food pretty when I’m not trying to impress anyone, and I find piping bags absurd at the best of times, I used a spoon, because dammit, it is my right as a human being to prepare food the way I please. They were delicious.

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Goat Cheese And Roasted Red Pepper Fettuccine

In a further attempt to expand my horizons when it comes to pasta, I decided to throw together a few different things.

img_1674I kept the basics the same – onions, garlic, mushrooms. I can never resist mushroom anything. I didn’t use any tomatoes, but I roasted some red peppers. I’m not much of a fan of peppers, but hey, here’s to trying new things and continuing my quest to not get scurvy.

Goat cheese is delicious in any form. I usually just chop some up and toss it in a salad, but I fried some a while back and had it as a snack with warmed tomato sauce, and I think I found God.

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Chèvre melts so well that it’s ninety percent of a sauce all on its own. Had I just added a little lemon, seasoning, and maybe a couple more ingredients to the cheese, it would have tasted delicious. But in the words of Michael from The Good Place, it’s so human to take something great and ruin it just a little so we can have more of it. (Not that this is ruining anything. It’s awesome, really.)  So I added the goat cheese and a little half and half to the red peppers, onions, garlic, and mushrooms, squeezed in a lemon, and seasoned.

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It tasted really good. Personally, I’d still go for a tomato based sauce over any other kind 364 days of the year, but this is definitely worth a try. Do it for the goat cheese, if nothing else – goat cheese everything is life.

Creamy Spinach Sauce: A Pasta You Can Pretend Is Kind Of Healthy

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I’m a student. As such, I eat a lot of pasta – if I  were honest, probably more than I should. I usually stand by tomato based sauces with tube shaped noodles, and I still maintain that that’s my favourite type of pasta dish, but somewhere along the line, I figured that I should consume some more green vegetables in my unhealthy pasta based student diet. You know, just to make sure I don’t get scurvy and die. Thus, this spinach and basil sauce with fettuccine. (Yes, I realize spinach isn’t high in vitamin C. Don’t call me out like that.)

 

I love food. But as I ranted about here, I can’t stand food elitism. Limiting food to what’s “traditional” feels ridiculous to me, and is placing unnecessary restrictions on food. It’s trying to make good food, something completely subjective, something that can be objectively measured. I’m not here for that. So I elected to ignore the so-called rules of pasta to make something I thought would taste good.

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I cooked some garlic, onions, and mushrooms, then added some cream, Parmesan, basil, and spinach. I used fresh basil, but frozen spinach, because anyone that tells you have to cook with some specific thing and that if it’s not fresh, you might as well not bother is lying to you, and I wasn’t about to go to the store to get fresh spinach when I had some perfectly good frozen in my freezer.

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I love mushrooms. I put them in everything. I chopped them up pretty roughly here so that I could taste them better in the finished sauce. I tossed it with fettuccine, and the end result was a rich, chunky sauce that clung to the noodles, and, if I say so myself, tasted delicious.

The original goal was to incorporate some more vegetables in my diet. I managed that much! Was it healthy? No, not even a little bit. But I tried something new, ate some spinach, and had a tasty meal. I even learned that I should absolutely not drop out of engineering to become a food photographer. Seems like a pretty productive experiment to me! Healthy can come later. One step at a time, right?img_1374-1

Recipes for the Student Without Enough Energy to Get Out a Chopping Board: The Egg Scramble

like to cook. But even so, as a full time student, with classes, exams, homework, and labs, a lot of the time, I can’t think of anything I want to do less than go home and make something involving any more effort than one pan, a handful of ingredients, and fifteen minutes.

There is a time and place for ambitious recipes. That time is not in the half hour you have to make and eat food when you’re exhausted and on the verge of passing out in a chair, and that place is not in your probably depressing, tiny campus kitchen. So something quick and easy, filling, and with a few vegetables so you don’t get scurvy and die.

So what do you make? An omelette? Nah, that’s far too put together and fancy for the zombie that is a college student. So the clear solution is to make what’s basically the exact same thing, except less pretty: the breakfast scramble.

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Bless the breakfast scramble, that supreme god king of foods. You’re always there for me when I need you.

Throw some stuff in a pan. Onions, mushrooms, maybe, spinach, basil. Cook them. Beat your eggs, maybe with some milk or half and half or cream or water, if you swing that way. (Don’t use milk. Don’t be that guy) Add your beaten eggs – which any self respecting college student will whisk with a fork and not an actual whisk, because who the hell has the motivation to get a whisk? – to the stuff in the pan. Add some cheese, maybe. Season. I will fight anyone that tries to tell you that thyme, salt, and pepper isn’t the perfect seasoning combination for this saviour of a meal. Cook until done. Dump onto a plate. Eat.

Has there ever been a meal so satisfying? So delicious at two in the morning when you’re finally back from the library and starving? If you add a piece of toast to it, you can even say you’ve had all your food groups! The breakfast scramble: a godsend, and the patron saint of tired students. How we love you.

Lemon Curd Layer Cake

Last week, I was really craving some cake. I don’t believe in occasions for eating cake, but I’ve been trying to eat healthier, so I jumped on the idea of celebrating the Justice League trailer and making dessert because my parents were having people over. I have no idea why, but I wanted something lemony, and I had a very specific idea in my head of the look and taste of what I wanted. It would be a light, fluffy layered cake with a lemon curd filling and an icing glaze. That’s…not what I made.

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Cake batter

I mixed up my cake batter. Pretty standard stuff, but I added a bit of lemon zest and lemon juice to it. I don’t exactly know why – not enough baking powder? Old baking powder? – but when I baked it, it came out much denser than I was anticipating.

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Cake after baking.

The cakes came out of the pans cleanly, and they held up very well, even after being cut, but consistency-wise, I was imagining something much lighter. It didn’t taste bad, but I’d have preferred something else. Next time I try it, I’ll add more baking powder.

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Making the lemon curd.

Lemon juice, lemon zest, egg yolks, butter, sugar, and a little bit of cream – this curd was delicious. Without it, the cake would have been completely unmemorable, but it was incredibly tasty – both sweet and tart, rich without being heavy. I didn’t quite let it cool long enough before using it, so it didn’t quite thicken, but I stuck it in the fridge afterwards, and it was fine.

I made too much of the curd, so instead of just using it as a filling between the layers, I covered the entire cake in it and skipped the glaze. It wasn’t what I intended to make, but I can’t complain about the results – using the lemon curd made something ridiculously indulgent and, if I do say so myself, fantastic.

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