I just discovered an awesome farm store in Micanopy called Mosswood Farm! I got some muslin reusable produce bags, to help reduce my plastic bag consumption more. They also sell all kinds of handmade and organic soaps, detergents, and the like, as well as local honey and homemade bread.
OK, I admit it. My house has finally become unbearably hot. I started sleeping on the couch (the bedroom is stuffier) and have actually turned on the A/C for fifteen minutes before bed the last couple of nights to cool it down enough for me to fall asleep. It works pretty well, luckily!
Showing posts with label homemade. Show all posts
Showing posts with label homemade. Show all posts
Monday, July 21, 2008
Tuesday, February 19, 2008
Broccoli and Leek Pie
I invented a new recipe! This is a very exciting turn of events for me. I'm a pretty good cook, but can't just produce dishes out of thin air like some of my friends, e.g., Kim and Tia.
It all started with the mystery novels I've been obsessed with for the past month. I've been reading all of Elizabeth George's oeuvre for the second or third time. The stories take place in England, and a passing mention was made in one of the books to broccoli and leek pie. I thought, "Now, how would I go about making a broccoli and leek pie?" When I came up with something that seemed like it might work, I got started.
First I made a pie crust (the recipe for this one can be found in The Enchanted Broccoli Forest, by Mollie Katzen). Then I began to assemble the filling:
2 sticks celery, minced
2 leeks, sliced
1 medium-sized baking potato, diced
1 head broccoli, chopped (should be 2-3 cups)
2 cloves garlic, minced
1/2 cup white wine/cooking wine/sherry
3-ish tablespoons minced red onion
1 cup cottage cheese
1 egg
1 tablespoon of butter and 1 tablespoon of olive oil, or similar combination
1/2 - 1 cup grated Gruyere
1 - 2 tablespoons lemon juice
A few tablespoons minced parsley
Thyme, rosemary, tarragon, basil (about 1/2 teaspoon of each)
Salt and pepper to taste
1) Make pie crust and refrigerate; preheat oven to 375.
2) Lightly steam broccoli and immediately drain; cook potato in boiling water in covered pot for 10 - 15 minutes, until pretty soft.
3) Melt butter and oil in large pan over medium heat and add leeks. Saute alone for a few minutes, then add red onion, lemon juice, celery, garlic, spices, parsley.
4) When everything's softening up, add wine. Cook uncovered over medium heat till the wine starts to evaporate, then turn up the heat to medium-high and cover until the leeks are soft.
5) Mix together cottage cheese, egg, and cheese in large bowl.
6) Add potatoes, broccoli, and leek mixture, stirring thoroughly. Then add to pie shell and bake for 30-45 minutes, until cheese is bubbly, crust is golden, and top of pie is beginning to brown.
Delicious!
It all started with the mystery novels I've been obsessed with for the past month. I've been reading all of Elizabeth George's oeuvre for the second or third time. The stories take place in England, and a passing mention was made in one of the books to broccoli and leek pie. I thought, "Now, how would I go about making a broccoli and leek pie?" When I came up with something that seemed like it might work, I got started.
First I made a pie crust (the recipe for this one can be found in The Enchanted Broccoli Forest, by Mollie Katzen). Then I began to assemble the filling:
2 sticks celery, minced
2 leeks, sliced
1 medium-sized baking potato, diced
1 head broccoli, chopped (should be 2-3 cups)
2 cloves garlic, minced
1/2 cup white wine/cooking wine/sherry
3-ish tablespoons minced red onion
1 cup cottage cheese
1 egg
1 tablespoon of butter and 1 tablespoon of olive oil, or similar combination
1/2 - 1 cup grated Gruyere
1 - 2 tablespoons lemon juice
A few tablespoons minced parsley
Thyme, rosemary, tarragon, basil (about 1/2 teaspoon of each)
Salt and pepper to taste
1) Make pie crust and refrigerate; preheat oven to 375.
2) Lightly steam broccoli and immediately drain; cook potato in boiling water in covered pot for 10 - 15 minutes, until pretty soft.
3) Melt butter and oil in large pan over medium heat and add leeks. Saute alone for a few minutes, then add red onion, lemon juice, celery, garlic, spices, parsley.
4) When everything's softening up, add wine. Cook uncovered over medium heat till the wine starts to evaporate, then turn up the heat to medium-high and cover until the leeks are soft.
5) Mix together cottage cheese, egg, and cheese in large bowl.
6) Add potatoes, broccoli, and leek mixture, stirring thoroughly. Then add to pie shell and bake for 30-45 minutes, until cheese is bubbly, crust is golden, and top of pie is beginning to brown.
Delicious!
Thursday, February 14, 2008
Happy Birthday, Tom!
It's Tom's birthday today. I almost made a funny comment here about his age, but I'm going to hold off, only because he's turning into a sensitive old man. Tomorrow it's open season, though!
Georgia and I made him a card.
I love my job. (Photo by Georgia.)
Georgia and I made him a card.
I love my job. (Photo by Georgia.)
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