Ryan and I agreed to try and go vegetarian for the next three weeks. Directly following that discussion, I went to the grocery store and came home with this week's fish special: Atlantic salmon. Which, of course I now know, is on the Seafood Watch's site as a market name to AVOID. Won't happen again, because I'm going to download the sustainable seafood app on my iPhone. Happy?
Anyway, I came home with some inexpensive and delicious-looking salmon, destined to be grilled in garlic and lemon and EVOO, alongside the radicchio from my mom's garden. 
For the radicchio, I found a Jamie Oliver recipe: grilled radicchio tossed in a simple balsalmic vinaigrette. (Grill the leaves in a pan until tender, then dip in the vinaigrette until coated and serve warm.)
In theory, this sounded amazing. 
In practice, however, the radicchio had such a naturally bitter, peppery flavor that it was a bit too much for our unrefined palates. I thought to try and cut the bitterness with brown sugar, which helped us out a little bit... but I think it's just going to be one of those acquired tastes. Luckily my favorite gardener was not offended when I explained to her that radicchio was not our thing. At least not right now.
In practice, however, the radicchio had such a naturally bitter, peppery flavor that it was a bit too much for our unrefined palates. I thought to try and cut the bitterness with brown sugar, which helped us out a little bit... but I think it's just going to be one of those acquired tastes. Luckily my favorite gardener was not offended when I explained to her that radicchio was not our thing. At least not right now. The second recipe was a smash hit. Having planned on making soup that night, I stumbled upon a recipe for baby crustless quiches and decided that's what I wanted for dinner. Something savory and cheesy and that I'd never had before. So baby quiches came into being.
Baby Crustless Quiches, a la Amber
4 eggs
3/4 cup milk
Cheese (I used too much cheese--like a cup and a half--but we looooove cheese so that’s ok)
Sauteed veggies (I used garlic and cilantro... And onions, shredded carrots, and spinach from mom's garden!)
Bacon
S&P
Preheat oven to 350. Grease a muffin tin or line with paper baking cups.
Fry bacon in pan, drain; add veggies and saute until tasty and remove from heat. In a mixing bowl, whisk egg and milk together, add cheese.
Place a dollop of bacon & veggies in each muffin tin. Add 1/4 cup of egg/cheese/milk mixture on top. Fill muffin tins to 3/4 full. (Makes 12.)
Pop in the oven and bake until done like quiche. This took about 40 minutes for me, but check starting at 20 minutes as ovens may vary.
I should (or maybe I shouldn't) mention that around this time last week, Ryan discovered the joys of wine. Which means that our supply (aka Bota Box Shiraz) dries up much more quickly, but having someone to have a glass with is a welcome change. :)
Baby Crustless Quiches, a la Amber
4 eggs
3/4 cup milk
Cheese (I used too much cheese--like a cup and a half--but we looooove cheese so that’s ok)
Sauteed veggies (I used garlic and cilantro... And onions, shredded carrots, and spinach from mom's garden!)
Bacon
S&P
Preheat oven to 350. Grease a muffin tin or line with paper baking cups.
Fry bacon in pan, drain; add veggies and saute until tasty and remove from heat. In a mixing bowl, whisk egg and milk together, add cheese.
Place a dollop of bacon & veggies in each muffin tin. Add 1/4 cup of egg/cheese/milk mixture on top. Fill muffin tins to 3/4 full. (Makes 12.)
Pop in the oven and bake until done like quiche. This took about 40 minutes for me, but check starting at 20 minutes as ovens may vary.
I should (or maybe I shouldn't) mention that around this time last week, Ryan discovered the joys of wine. Which means that our supply (aka Bota Box Shiraz) dries up much more quickly, but having someone to have a glass with is a welcome change. :)
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