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I have made my first quiche. I used the basic tart pastry from the Fannie Farmer cookbook, and the asparagus-and-cheddar filling from the recipe ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
minkboylove posted a few days ago.
In the course of making the pastry, I proved that no, I am in fact not ambidextrous. Unfortunately, I proved this by spilling flour and butter on the counter-top and the floor while trying to use the magic pastry cutter left-handed to spare my right shoulder. This left me with slightly less pastry, and thus a slightly thinner crust, than I'd have liked. The instructions for the filling say to use whatever herbs seem good. Everything I sniffed seemed inappropriate, so I just used a couple of grinds of black pepper and a little tarragon.
Despite the difficulty with the crust, the result was tasty. There's about a third of a quiche left, which will probably becattitude's supper tomorrow or lunch Saturday, since it seems an awkward thing to try to take with me to eat on the bus to Boston.
minkboylove posted a few days ago.In the course of making the pastry, I proved that no, I am in fact not ambidextrous. Unfortunately, I proved this by spilling flour and butter on the counter-top and the floor while trying to use the magic pastry cutter left-handed to spare my right shoulder. This left me with slightly less pastry, and thus a slightly thinner crust, than I'd have liked. The instructions for the filling say to use whatever herbs seem good. Everything I sniffed seemed inappropriate, so I just used a couple of grinds of black pepper and a little tarragon.
Despite the difficulty with the crust, the result was tasty. There's about a third of a quiche left, which will probably be
cattitude's supper tomorrow or lunch Saturday, since it seems an awkward thing to try to take with me to eat on the bus to Boston.