* I strongly recommend against adding elk sausage of any sort to turkey melts.
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This is the true story of the culinary escapades of a real-life quichologist and my trusty sous-chef. Set in our Brooklyn kitchen and peppered along the way with edible exploits, experiments and masterpieces, I hope you enjoy the ride...
Blog Archive
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2008
(91)
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January
(17)
- Stop Taking Pictures of My Dinner!
- Tip of the Day
- American Pie-dol
- Riz-o-toe
- You Be the Judge
- His and Hers Midnight Snacks
- The Eternal Breakfast
- This is me gearing up for the first quiche of 2008
- This is Not a Quiche Pt. 3
- This is Not a Quiche Pt. 2
- This is Not a Quiche
- Knowing when to say, "Enough is Enough"
- West Coast Quiche!
- Quiche Challenge #1
- Time to Get Serious
- Eat Your Heart Out Bobby Flay
- A Quiche is Born
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January
(17)
Order a Quiche Today!
Menu:
Asparagus, Pancetta & Gruyere
Roasted Red Pepper, Fennel & Sausage
Smoked Trout, Spinach & Leek
Smoked Gouda, Bacon & Cherry Tomato
Caramelized Onion, Gorgonzola & Mushroom
Smoked Salmon & Sweet Pea
w/ Savory Dill Crust
Goat Cheese, Roasted Garlic & Thyme
Asparagus, Pancetta & Gruyere
Roasted Red Pepper, Fennel & Sausage
Smoked Trout, Spinach & Leek
Smoked Gouda, Bacon & Cherry Tomato
Caramelized Onion, Gorgonzola & Mushroom
Smoked Salmon & Sweet Pea
w/ Savory Dill Crust
Goat Cheese, Roasted Garlic & Thyme
1 comment:
What kind of descended-from-Finns are you that doesn't like elk sausage?
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