This is a slightly sweeter tomato sauce than I usually make. Lots of grated carrots, fresh basil, crushed red pepper and a generous splash of port wine create a lovely warmth and subtle complexity.
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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
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May
(14)
- Open Your Face and Eat This Sandwich
- Pie Season
- Port Wine Tomato Sauce
- Indoor Garden Update
- Spicy Soy Glazed Candied Almonds
- Philadelphia is to Die For
- "This is the Best Thing That's Come Around In a Wh...
- Apricot Fig Ginger Bars
- The Miraculous Story of how Sarah's Egg Salad Sand...
- Brooklyn Peas
- Mother's Day Trifecta
- A pretty good argument for why grilling is an outd...
- I'm a Believer
- Lessons from a visiting Quinologist
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May
(14)
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
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