It had a layer of toasted bread cubes, a layer of asparagus, mushrooms and onion and then poured over it, milk, eggs and either chevre or feta and parmesan on top. The recipe said to use 4 cups of bread cubes, and I tried to follow that, but it baked a lot faster than the recipe said it would. If I ever make it again, I'll probably play around with the measurements.
Never let your past dictate your future. - Elizabeth Smart
No, you haven't mentioned that one at all. Anything with Gruyere has my attention. Sounds delicious!
Yes, it is yum isn't it? The tart is based on a recipe from the ever-reliable Hugh Fearnly Whittingstall, here: http://www.guardian.co.uk/lifeandst...all?INTCMP=SRCH
Last recipe on the page. I always thought HFW was a bit of a dick but he's a damnably good chef and his recipes are usually worth the effort. Some of the other Guardian food writers are also excellent, especially Yotam Ottolenghi (yum, yum, yum, yum, yum is usually the response to one of his recipes).
For the tart recipe, I don't always bother with the pastry (and won't today) but the caraway in with the onions is lovely. It goes brilliantly with a green salad and nice dressing (lemon-based or balsamic) and some cherry tomatoes though we'll have more suitable-for-winter broccoli tonight. I would have had asparagus but that's not good in winter and expensive at this time of year.
I've never had chateau briande, not even when I ate meat. I used to like steak au poivre and tried it with fish, but it wasn't quite right.
Tonight's supper was sauteed codfish with mushrooms, onions, and wine, steamed broccoli tossed with olive oil, escarole salad with olive oil and balsamic vinegar, onions, garlic, and basil and cheddar-cauliflower cream soup. Everything was delightful, especially the escarole.
So today I stared at my not to healthy patato thinking I want to nuke* this. My german side looked at the patato and was like just cook it, then you can weed out the bad parts who cares if you take out a lot of the good parts. The Irish side of laughed and said your irish you can deal with this; after all Irish are masters of the patato. Skin it and cook it that way.
Now anyone knows that a patater with out it skin and uncooked WILL turn brown. Just nuking it would have undesirable effects. So what I did was wrap it up in a wet paper towel nuke for six minutes take it out, whiped out the nuke that was by now very steamy. FYI a steamy nuke is a great oppertunity to clean it without any work. Then I rewet the cloth and put it in for another three minutes.
Before hand I diced some green olives and mixed some chopped garlic and sour cream. Slit the patater add green olives and sourcream then put on some pramasian cheese. YUM!
*Nuke as in microwave.
Disclaimer: I am just being a goof ball, please ignore me if offended.