July 3, 2011 by Giulietta
When you have some good seasonal vegetables and some tasty cheese, one of the easiest things to do, if you also have some puff pastry, is a quiche: cook the vegetables, mix some cheese, fill the quiche and bake … at this point the quiche will do everything by itself, and a mixture of ingredients, random or not (there are some quiche called empty-your-fridge, for example), will always become something great (well, if you have in the fridge only tuna fish eggs, lemons and strawberry jam I don't guarantee the result).
But sometimes the idea of the classic quiche (for me is almost always an open one, ie not covered with a layer of puff pastry) doesn't attract me, and the other day was just one of those days … so, from the union of two evil minds (mine, of course, and my boyfriend's – birds of a feather) is born this simple -but effective- alternative to the traditional quiche (which I still love ,uh).
I insisted I wanted to make single-portion quiche, little bundle turnovers more pleasing to the eye, while my boyfriend bashed on with something else: instead of chopped vegetables and cheese, he wanted a creamy filling made with vegetables and cheese. In short, we tried to satisfy both ideas and, despite some moments of panic ("Oh, I can't detach the turnovers from the pan") the experiment worked: the turnovers were pleasant to the eye, perfect (more than the usual quiche) for appetizer (sooooo finger food) and the creamy filling was very delicate. Sometimes the union of evil minds produces some good ideas (and don't say I didn't give merit to my boyfriend, huh?)!
Category Appetizer and Finger food, Cheese, Quiche and savory muffins, Vegetables | Tags: appetizer and finger food,cheese,gorgonzola,puff pastry,quiche,quiche and salted muffins,turnovers,vegetables,zucchini | 30 Comments
June 23, 2011 by Giulietta
If you expected to celebrate the beginning of summer with, I don't know, an ice cream, a no-bake cheesecake, a fresh rice salad, you are mistaken, gentlemen!
Since Turin today welcomed me with 21° C (69° F) and a grey sky (it seems late September), I'll show you how I adjust in a nanosecond! And so, shouldering a bottle of super beer, I am going to give you a recipe not summery, but with a great appeal.
In fact, back from C'è fermento (a Piedmontese event dedicated to craft breweries): in one evening I was able to taste an unknown number of beers (about 16 different beers, thanks to the collaboration with other friends/tasters), to eat a plate of cheeses that will give me the amount of calcium for the next 10 months (thanks to Fiandino Farms, present to the event with their cheeses and butter -the famous butter 1889, salted and unsalted) and to enjoy good music (thanks to the Treves Blues Band)… but let's get back to beer.
Of the 15 breweries present (many of which from Piedmont, but there were also representatives of other Italian regions), two were "well-known faces" (Baladin and SorA'LaMa'), I knew a couple of them by their reputation (Beba and Pause Café ), some others are easily reachable from Turin (Birrificio la Piazza), but there were lot of surprises: some original, good and "real" beer… in short, an evening with a great alcoholic content (I didn't have to drive, oh yeah! I had a "Bob" for the evening) and a great taste!
Category Beer, Cheese, Cold cuts, Earth first course, First course, Risotto | Tags: beer,cheese,cold cuts,earth first course,first course,gorgonzola,risotto,speck | 19 Comments