Last Sunday's marvelous counterpunch to the miserable weather was the much-anticipated return of college chum Kelly back to the Roediger House, this time to make it a much better Sunday brunch meal for the four of us at the table. When a friendship has lasted this long, with precious too few opportunities to visit, one can only hope that the plates prove pleasing to go along with the pleasure of reunion. With a homemade all-butter crust to cradle it, I returned to a brunch standard of bacon, gruyère, and caramlized onion quiche as the centerpiece. Roasted herbed asparagus spears gave us something green in approximation of a healthy side, and a lemon yogurt loaf brought its own sweet contribution.
Recipe based on "Bacon and Caramelized Onion Quiche," from Mountain Mama Cooks.
"All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]
"Lemon Yogurt Cake," from Ina Garten, the Barefoot Contessa. Originally published in Barefoot Contessa at Home, Clarkson Potter/Publishers, 2006. [Recipe printed from the Food Network 21 January 2016]
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