News The Morning News
posted by October 16 at 9:48 AMon
Mavericky: McCain calls Hillary Clinton for economic advice; gets decidedly cool reception.
Confused: Palin calls New Hampshire “part of the Great Northwest.”
No Dice: Nickels can’t ban guns in parks, state AG says.
It Could Be Worse: Median home price in Detroit down 57 percent, to $9,250 (!!!!).
Too Thin?*: Nancy Reagan breaks her pelvis.
Can’t Get a Break: Jon Bon Jovi becomes at least the sixth artist to protest McCain campaign’s use of his music.
War Is Peace: Palin claims “no abuse of power at all” found by report that found “abuse of power.”
Tanking: Lousy economy hurts car sales.
*An office poll says that no one remembers what this is a reference to, but I’m including it anyway.
Recipe of the Day: Leek, Tomato, and Blue Cheese Mini Quiches (Recipe and photo via La Tartine Gourmande)
(For 2 to 3 mini quiches, molds measuring 3.5″ at the bottom, and 1 1/4″ high)
If you want to make this as a big quiche, or 4 individual quiches, double the quantities.
Pastry crust (she uses a gluten free crust; good alternatives include this foolproof pie crust from Cook’s Illustrated—just reduce the sugar—or Julia Child’s pate brisee.)
3 small leeks, chopped (about 3.5 oz)
2 small Zebra tomatoes, sliced (can substitute any ripe tomato)
2 Tbsp olive oil
1 onion, sliced thinly
1 garlic clove, chopped
A few coriander seeds
1 thyme twig
1 oz blue cheese, crumbled
2 organic farm eggs, beaten lightly
2 Tbsp whole milk
2 Tbsp crème fraiche
Nutmeg, freshly grated
Salt and pepper
Roll your pastry and place in molds; place to wait in the fridge, covered.
Preheat your oven at 400 F.
In a frying pan, or sautee pan, heat 2 Tbsp olive oil on medium heat. Add the thyme and coriander seeds, then the leek, onion and garlic. Season with salt and pepper and cook, without browning, for 7 to 8 minutes, until the vegetables are soft; set aside.
In a bowl, combine the eggs, cream and milk. Season with salt and pepper and add a touch of freshly grated nutmeg. Add the parsley.
Arrange the vegetables in the tart shells (make small holes with a fork first) and cover with the batter.
Add the crumbled cheese and slices of tomatoes. Bake for about 25 minutes. Let rest for 10 minutes before eating, so that the batter sets. The quiches can easily be reheated the next day.