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I have a skinny husband. As a cook I feel ashamed of this. I do feed him, I really do, but he stays skinny. And recently he has lost some weight. It probably has something to do with how very hard he is working to get our new house finished, but in any case he can’t afford to lose weight. When he told me that he has had to punch a third new hole in his belt, just so his pants will stay up, I decided it was time to do something. So now I am on a mission to put some meat on his bony body and it’s pretty fun. I love thinking up ways to get more calories into something instead of less. The problem of course is that I do not need fattening up. I have been making Robert a special extra creamy Ovaltine drink every evening and even though I am not drinking it I can feel my body reacting like I am. It seems that the act of cooking up something decadent is the same as eating it. Not fair. (By the way, have you had Ovaltine lately? It’s pretty darn good. Especially if you make it with hazelnut milk instead of regular milk and you add a couple tablespoons of cream to your cup. But I’m not drinking it, I just had a sip, I swear.)

I made a great quiche the other night in my effort to plump Robert up. Quiche by nature is pretty rich so I don’t make it that often, but it sounded like a good thing for him to take in his lunch. And it sounded pretty good for dinner too. I have a recipe that came from a teacher I had in cooking school that calls for six eggs and a pint, yes a pint, of cream per nine inch quiche. It’s very good that way, oh yes, and great for a treat, but I usually use half milk and half cream and it’s perfectly acceptable. I put in some delicious leeks that I got from my friend Lauren who works at Wobbly Cart Farm, a few stray leaves of chard, and some good gruyere cheese. Here is the un-recipe.

Leek and Gruyere Quiche

1 recipe of pie dough (I like to use half whole wheat flour when making quiche, but it’s up to you.)

6 eggs

2 cups cream or a combination of cream and milk

a little freshly grated nutmeg

salt and pepper (white pepper is especially good here)

olive oil

2-3 leeks, depending on the size

a little fresh or dried thyme

1 1/2 cups grated gruyere cheese

Roll out your pie crust, put it in your dish and crimp the edge. I like to blind bake (pre-cook) my crust so that it is nice and crisp. Line the inside of the crust with parchment paper and put in a cup or so of dried beans and then bake it in a 350 degree oven for about 10 minutes. Carefully lift out the parchment and beans and continue to bake it for another 10 minutes or until it starts to get brown. Make sure you keep an eye on the crust during the last part of the cooking to make sure it isn’t puffing up. If it does, just pat it down gently or poke a little hole in it with a fork.

While the crust is baking, clean and chop your leeks, the white and tender green parts. Saute them in a little oil and until they are tender and just starting to brown. If you have any chard around, you can slice up a few leaves and throw that into the leeks while they are cooking. Season to taste with salt and thyme.

Cooked leeks

Cooked leeks

Beat the eggs and cream together and season with salt, pepper and the grated nutmeg.

Egg mixture

Egg mixture

When your crust comes out of the oven, turn the heat up to 400 degrees. Layer the leeks and the grated cheese in the crust and pour the egg mixture over the top. Sprinkle on any extra cheese.

Quiche, ready to bake.

Quiche, ready to bake.

Bake on the bottom rack of your oven for 15 minutes. Turn the heat down to 325 and continue to bake until the center of the quiche is set, about 20 minutes more. You can poke into the center with the tip of a knife to check on it.

Finished quiche

Oops! I forgot to take a picture before cutting into it!

Quiche is great any time of day but I especially like it for lunch with a simple salad dressed with lemon and olive oil. Though this is pretty rich, it is not unhealthful and winter is coming so a little fattening up is not a bad thing!

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