Sometimes cooking is all about The Plan. The dish is known in advance and everything leads to it. The grocery shopping, the assembly, the timing, the actual cooking, and even the plating. All of it according to A Plan.
Other cooking is about the Art of the Possible. It's looking at the ingredients on hand, the initiative and energy of the cook, and the tastes of the intended victims. This is family cooking. This is how people of limited means used to create dishes, (although now the highly manipulated packaged food in the store has put the good cookery to bed). This where the finest cuisines in the world began. All the various French, Italian, and Asian families started with 'This is what we have'.
I give you this mornings leap of faith. A Biscuit Quiche. I created it, so I can name it.
Start the oven, set to 350 degrees.
A can of 99 cent store brand biscuits. Normally they come out like little doughy hocky pucks, but they have their uses. Here, I dumped them on a board and used a plate to press them thin and flat. These went into a non-stick oven safe fry pan.
Onto the pressed out biscuit dough, slices of Cooper sharp cheese. I used sliced because lazy, so shurrup. Grind on fresh black pepper.
Several slices of decent lunch-meat ham, rolled and cut in slivers. I used tavern ham. Spread the ham on the cheese which is on the biscuits.
5-6 fresh eggs cracked into a bowl, whisked well. Cream can be added, but it's not necessary. Pour the eggs over the ham which is over the cheese which is over the biscuits.
I sprinkled on dried Tarragon and more pepper. You do you. Into the oven for 30 minutes with it. When the timer bleeps, pull it and let it rest while you gather plates and such. It's easier handled if it's slid out onto a cutting board and treated like a pizza.
Serve with a dollop of sour cream if that is to the diners taste. Easy, rich, comforting, satisfying, and impressive.
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