Archive for September 2008

Kale, spinach, and bacon quiche

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1 1/4 cups white flour

1 stick butter

A pinch of salt

1-2 Tbsp vodka

1-2 Tbsp water

Cut the butter into rough chunks and rub it into the flour and salt, leaving larger pieces of butter here and there, but trying to get all the flour buttered. Pour in a little vodka and water and mix gently till just moistened. Shape into a ball and chill while you prepare the filling.


1 bunch dinosaur kale, chopped or cut into chiffonade, stems separated from leaves

1/3 large box baby spinach leaves

1 medium yellow onion

1 large clove garlic

3 slices bacon

6 pullet eggs or maybe 4-5 regular eggs

About 1/2 cup soy milk

About 1/2 cup Port Salut cheese, cut into chunks

Olive oil





Fry the bacon on medium-high heat till crisp, then remove to a plate lined with a paper towel. Drain the bacon fat (leave a tiny bit in there for flavor) and add a bit of olive oil to the pan.

Add the onions and kale stems and cook till browned. Add the garlic and cook a minute or two, then add the spinach and kale leaves and pour a bit of water into the pan to braise. Stir and cook over medium heat until the veggies are wilted and cooked through. Turn off the heat and let cool (enough to keep them from curdling the eggs when they’re combined).

Beat the eggs, soy milk, and seasonings till well mixed, then stir in the chunks of cheese.

Preheat the oven to 400 degrees. Roll out the pie crust and pat it into the pan, then cover it in foil and blind bake it for 15-20 minutes, with a weight on top to prevent it from puffing (I used an 8″ cast-iron skillet). Remove it from the oven and take out the foil.

Crumble the bacon and mix the bacon and cooled vegetable mixture with the egg mixture. Pour into the pie crust, return it to the oven, and bake for another 30 minutes, until the filling is set.



Written by orata

September 29, 2008 at 12:11 am

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Fried eggplant with buckwheat flour

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Fried eggplant with buckwheat flour:

Cut a smallish eggplant into slices and sprinkle these thickly with coarse kosher salt. Place the slices in a colander to drain.

In the meantime, cut a large clove of garlic into slivers and prepare the breading: place a few spoonfuls of buckwheat flour into a large jar and add salt and cumin powder.

After liquid has started to ooze from the eggplant, rinse off the salt and squeeze the eggplant to remove as much liquid as possible. Pat it dry with a tea towel, then place in the jar of flour and shake well to coat.

Heat oil in a pan and add the garlic. Fry for a moment or two, then add the eggplant and fresh mint leaves and fry till the eggplant is crisp and brown on both sides. Sprinkle with chopped fresh cilantro, dress with a squeeze of fresh lemon juice, and serve with brown rice and a steamed egg with soy sauce and sesame oil.

The eggplant fries up crispy and savory on the outside, creamy and salty on the inside.

Written by orata

September 25, 2008 at 7:11 pm

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