This week, I wound up making two batches of local food in one evening.
First, I decided that the asparagus I bought on my way home (at the first week of this season of the Thursday market at Clark Park) wanted to be in something quiche-y.
I was impatient and hungry, so I decided to skip the crust, but this is asparagus from Eden Grove farm, onion from the farm from Rome, PA that sells eggs and pork and honey at the Saturday Clark Park market, Seven Stars yogurt, mushrooms and eggs marked local at Mariposa, and dried basil and parsley from my parents’ CSA. Non-local ingredients: olive oil (for pre-cooking the onion and mushrooms), salt, pepper, paprika. It came out really well, even with the extra liquid at the bottom. (I should’ve drained the mushrooms a bit better.)
While the quiche-y thing was baking, I took some kale (Landisdale farm, from the farmers’ market a week or two ago), some more of the same onion, and some leftover New Jersey-made buckwheat pasta and came up with this:
Maybe not as exciting as the quichey stuff, but it should make a decent lunch tomorrow.
June 6, 2008 at 10:14
Quiche crust in a hurry, courtesy of Jack Bishop’s masterful “The complete italian vegetarian cookbook”
“Olive Oil Tart Dough”
1 & 1/4 cup all purpose flour
1/2 tsp kosher salt
1/3 cup olive oil
2 T ice water
Put flour and salt in a big bowl, add the oil in a slow stream while mixing with a fork, until the mixture resembles pea sized crumbs. Add the water, 1T at a time, until the dough comes together, knead briefly into a ball. Squeeze into a disk and place in the bottom of a tart pan or pie plate. Press the dough with your fingers, into the pan and up the sides.
Fill, bake at 375 F until your filling is set, (for what you made up there, that would be about 25 minutes.)
Steffan’s note: This recipe seems to be a variation of the Reverend Hurd’s “Stir and Roll” pie crust, in the awesome “Ten Talents” cookbook. (I highly recommend it for some unusual and effective “alternative” recipes.) The ratio of oil to cold liquid and flour can be tweaked, going as far as reducing the oil to as little as 1/2 cup, and increasing the cold liquid to 1/4 cup to make up the difference. Pressed into a disk, and rolled thinner between two sheets of wax paper, it makes an excellent samosa dough as well.