Homemade New York bagels for breakfast. Why? Because we can. They are a lot easier to make than you'd think.
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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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June
(17)
- Pumpkin Ravioli in Green Garlic Brown Butter Sauce
- Garlic Rib eye with Broccoli Rabe
- Rum Raisin Rice Pudding
- Four Basil Tomato Salad
- One of these things is not like the other
- Crackled Chorizo & Quail Eggs over Arugula
- Sour Cherry Gin Sling
- House of Hummus
- a sad tale to tell
- It really is in the water
- "Wait! You left a box of Duck eggs in my refrigera...
- A moment of silence, please.
- What is the number one thing NOT to be carrying wh...
- I still haven't figured out how to use the indoor ...
- and on the first day, god said "Let there be Pizza"
- Pea Update: I have a Pea!
- Vongole-- Finally!
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June
(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
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