(no subject)
I'm not even going to look at the date of my last post. I don't want to know.
Anyhow heres the scoop. I've completed 3 years of residency. The baddest of times are over. I still have 3 more to go but for the next 6 months I'm on 'research'. Currently I'm researching how to best prepare the summer squash that is currently taking over my garden. Tonight also marks the start of my journey into fermenting cucumbers. I've got one jar of traditional garlic dills and one of garlic and tarragon.
The big win of the evening was the summer squash terrine I made. It was dirty in all the right ways. I can't recommend it enough. Should you want something akin to a spreadable quiche try this:
2 hefty summer squash
4 small onions or 2 large
4 cloves of garlic
a ginourmous branch of tarragon chopped fine like
salt and pepper
salt and pepper the above and sweat the water out of 'em until they start to brown. toss 'em in the oven for 10 min to finish and meld.
in a terrine (or loaf pan as was my want) layer it with seran wrap and scoop the prepared goodness after it cools somewhat. To that add
4 eggs
1 cup cream
more tarragon
basil
salt and pepper
Beat the eggs, herbs, salt and pepper into submission then whisk in the cream. Pour this over the squash and onions in the pan. Place the pan in a roasting pan full of boiling water and put the whole thing in the oven for 30 minutes.
Once the bad boy is set let it cool for a bit then turn it over on your cutting board and get the plastic wrap off. Slice it up and spread it on some real bread and dig it.
Stuff is for real.
I'll share more about my first attempt at an edible garden in the near future.
I'm still trying to adjust from a life of being on call for half of all my days to being a free and normal human again. It might take a bit.
Much love all.
Anyhow heres the scoop. I've completed 3 years of residency. The baddest of times are over. I still have 3 more to go but for the next 6 months I'm on 'research'. Currently I'm researching how to best prepare the summer squash that is currently taking over my garden. Tonight also marks the start of my journey into fermenting cucumbers. I've got one jar of traditional garlic dills and one of garlic and tarragon.
The big win of the evening was the summer squash terrine I made. It was dirty in all the right ways. I can't recommend it enough. Should you want something akin to a spreadable quiche try this:
2 hefty summer squash
4 small onions or 2 large
4 cloves of garlic
a ginourmous branch of tarragon chopped fine like
salt and pepper
salt and pepper the above and sweat the water out of 'em until they start to brown. toss 'em in the oven for 10 min to finish and meld.
in a terrine (or loaf pan as was my want) layer it with seran wrap and scoop the prepared goodness after it cools somewhat. To that add
4 eggs
1 cup cream
more tarragon
basil
salt and pepper
Beat the eggs, herbs, salt and pepper into submission then whisk in the cream. Pour this over the squash and onions in the pan. Place the pan in a roasting pan full of boiling water and put the whole thing in the oven for 30 minutes.
Once the bad boy is set let it cool for a bit then turn it over on your cutting board and get the plastic wrap off. Slice it up and spread it on some real bread and dig it.
Stuff is for real.
I'll share more about my first attempt at an edible garden in the near future.
I'm still trying to adjust from a life of being on call for half of all my days to being a free and normal human again. It might take a bit.
Much love all.