I Should Move Into My Kitchen

4MC19th Nov 2009The Daily Nonsense, , , , , , , ,

I don’t know why I pay for a 2 bedroom condo when I could easily live in my kitchen. I spent over 5 hours making 3 different dishes last night:

Turkey, Swiss and Spinach Quiche

Turkey, Swiss and Spinach Quiche

Tomatoes

Ripe Tomatoes Gratin

Flan Cheesecake

Flan Cheesecake


And then I thought, hey, I’ve got the time (it was midnight) why not whip up some cinnamon bun dough to freeze for later? Because that’s insane and I should go to bed, that’s why not. But I made it anyway.

Cinnamon Bun Dough

Cinnamon Bun Dough

  • I pretty much followed the Allyou Quiche recipe exactly, only substituting the ham for turkey. Why? Because it was the closest thing within reach in the cheese drawer so it won.
  • For the Ripe Tomatoes Gratin, I used a Publix recipe card for inspiration and then just made the rest of that shit up – I used Pan de Sal (a Filipino bread) for soft breadcrumbs which was tossed in a small bowl with olive oil and a bunch of dried herbs (fresh are better but whatevs) then toasted the breadcrumbs while the tomatoes cooked in the oven drizzled in balsamic vinaigrette and minced garlic. Then, after like 20-25 minutes at 375-400 degrees, take the tomatoes out and make it all purdy like in the picture.
  • I made the flan for the students at my job (brats, all of them) from this drop-dead awesome recipe on Allrecipes.com. It’s perfect for all the lame-os who claim to like the taste of flan but get all freaked out over the custard consistency. Wimps. So this makes it like a cheesecake – it’s easy to make and it’s one of my favorite desserts.
  • The cinnamon bun dough was created out of sheer insanity. But also more like I had an extra package of cream cheese softening on the counter and couldn’t very well re-refrigerate it without making something out of it. I found this recipe with over 3,000 happy ratings from other raving lunatics like me. So I made cinnamon glaze to go with the cinnamon buns that aren’t yet baked. But they’re frozen and so, so ready to meet their destiny.

4 Comments Comments Feed

  1. Cate O'Malley (November 20, 2009, 9:07 am).

    It’s funny how time stops in the kitchen, isn’t it? I can totally lose track of everything once I start cooking. The quiche looks divine!

  2. MC (November 20, 2009, 9:50 am).

    I agree – sometimes I seem to bite off more than I can chew and my energy level plummets the next day. But hey, I feel accomplished when I get stuff done!

  3. Victoria S (February 7, 2010, 6:10 pm).

    I love these posts of yours, but man, they make me hungry!

  4. MC (February 9, 2010, 5:24 pm).

    Aw, Hehe, if only I updated this thing more often! Thanks for stopping by!

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