I am a coconut fiend- that’s all there is to it. I love coconut so much that I reckon if I were stuck on a desert island with a coconut tree, I would be happy. So, this is what I made recently in my kitchen to feed the coconut cookie monster living in my house… that’s me, by the way.
I picked up a few stems of rhubarb from our local farmer’s market yesterday. I love rhubarb- it’s like magic celery, but fruity instead of salty. Just don’t eat it raw. It’s so sour you might implode with puckering… NOT a good look!
The Flavour Thesaurus (see Cookbooks To Live By in the left margin), says that rhubarb, when it is ripe, contains a slight strawberry-like floral flavour, which is why strawberry and rhubarb are so often paired together in the US. Strawberry-Rhubarb pie is one of my absolute favourites. Tart and sweet, it goes perfectly with vanilla ice cream- which I also LOVE. This recipe is so easy, there aren’t a lot of pictures. It always turns out well because the strawberries add the sweetness rhubarb needs where in other rhubarb recipes too little sugar can cause a disaster.
I went to my local Kennington Farmer’s Market yesterday, right across from Oval station and open from 10am to 3pm on Saturdays. It is wonderfully intimate while it covers your weekly shop if you need. This market is always stocked with fabulous things, including a crepe stand that I just can’t stop going back to. Among many other delightful items, including some cheese from the Wyfe of Bath stall, I bought some deliciously large yellow onions and local rare breed pork smokey bacon from Marsh Produce- perfect for Quiche Lorraine. Yum!
I cannot believe it has been nearly a year since I made my last Quiche Lorraine. It is hands down one of the easiest and most wonderful of comfort foods, courtesy of the French. Quiche is also, more generally, a dish that can be made to any one’s taste provided they like eggs and do not shy away from a bit of creme ( do feel sorry for those poor souls who don’t like eggs but I do understand- creme on the other hand is just such a marvelous dairy product I cannot imagine life with out it so I simple cannot understand that. Apologies for being so up front…
Now, back to the subject of quiche: you can add nearly anything to the base of this recipe- broccoli, goats cheese, shredded carrot, cooked and sliced potatoes, mushrooms, cauliflower, chorizo, spinach, etc.. the only things I would not recommend putting in quiche are- chicken and fish, as it does not match well with the texture of quiche, keep them for your pies and casseroles; large chunks of root vegetables or squash because their flavours tend to be a loss for quiche; and cabbage- because it lets out too much water and makes the quiche soggy, but any other cooking vegetable will do. As I say, these are only my opinions- what I do recommend always is to experiment with cooking- so try anything you fancy regardless of what I say!
My favourite quiche is definitely Quiche Lorraine. The bacon adds a beautifully salty balance to the sweetness of the onions and it can be served for breakfast, lunch or dinner and tastes just as good cold as it does hot. I do cheat a bit- I put in cheese when a true Quiche Lorraine doesn’t ask for it…. but I am a cheese fiend so I just can’t help it.