trailblazing

Friday promised to be over 80 degrees, which to me translated as not just unseasonably warm for March but also a perfect excuse to get out of the city and canoodle with nature. I was on a mission to wander the trails of the Wissahickon and nose out the elusive statue of a 15 ft high white marble sculpture of a kneeling Lenape warrior. I grabbed my roving staff photographer and jumped the Chestnut Hill West local.

classic quiche

Last weekend I had a very dear old friend over for catching up over some bubbly and light fare. I decided to make one of my new favorite dishes-- quiche. It's a new favorite because it is so versatile and I am finally mastering the crust. I have to say, it is not as intimidating as most like to think. I also enjoy making this dish because the leftovers are excellent for days to come! It can be a little time consuming so this round I made my dough the day before and let it chill overnight in the fridge. I based my recipe on one that I found in the delightful, Little French Cookbook. Traditionally quiche that comes from Lorraine never contains onion and purists will omit cheese. I went the way of the faux pas and not only added onion but also two types of cheese!

pastry:

~1.5 cups of flour

~healthy pinch of salt & cracked pepper

~1/4 cup of shredded parmesan cheese

~1/2 cup of butter

~2 tbsp ice cold water

filling:

~1 cup of mushrooms

~2 cups of spinach

~2 shallots

~1/4 cup of goat cheese (half a small wheel)

~4 eggs

~1 cup cream

~salt & pepper

~parsley & scallion as topping

Start by creating your pastry dough. Keep in mind, whenever you are making pastry you want everything to be COLD. Cold makes good dough. So I would pre-chill the stick of butter in the freezer for 5-10 minutes, along with the ice water and even chill the bowl you will be mixing in. Another pointer in making great pastry is use a pastry cutter. If you don't have one, a fork and knife will work. So while you are chilling your bits & pieces, sift the flour, pepper and salt into your mixing bowl. Cut in butter until the mix becomes a coarse meal. Add the shredded cheese. Next, start sprinkling the dough with the ice water mixing it in. At this point I usually begin to use my hands to gently mix the dough into a ball, but before doing so I run them under cold water to bring down my temperature as not to melt the butter too much. Let it rest at least 20 minutes or you can wrap in plastic and leave in the refrigerator to roll out later. While dough is resting, chop your veggies. Next, pre-heat the over and flour a flat, clean surface to roll your dough out on.

Roll the dough thin and lay into a baking dish or pie tin. Blind bake the crust for 20 minutes at 375*F.

While your crust is baking, saute the shallots in a little butter or olive oil. After about 3 minutes add the mushrooms. When they begin to soften a bit, turn off the heat, throw the spinach on top and cover with a lid to let it wilt. Lightly beat the eggs with salt, pepper, goat cheese and cream. Remove crust from oven, first add the sauteed vegetables into the shell and then top by pouring the beaten egg mixture over. Finish by sprinkling the parsley & scallion over the top.

Place the quiche back into the oven and bake this time for 25-30 minutes. The crust will be golden, the filling puffy and a knife inserted into the center should come out clean. Enjoy hot or cold!

soundtrack for spring

penn treaty park on a march morning, willows in bloom

I was in luck last night when I happened upon the White Birds playing their luscious tunes at Johnny Brenda's. The soft guitar jangles were what first caught my ear, quickly followed by some serious harmonies. I couldn't help but think what lovely tunes! Perfect for these longer, breezy days full of birds chirping, buds bursting, clouds floating by and long strolls through cool spring nights. Check them out here friends.

after dark

Philadelphia After Midnight

1 in a series of 5

1907 by L.W. Blasius

weekend wander

The weather has turned to spring here. It is simply intoxicating. The winter was terribly mild, so mild that it just doesn't seem possible that spring could possibly be here to stay. But as I look ahead at each 10 day forecast, it looks as though we may be in the clear.
Inspired by these favorable conditions, I can't help but get outdoors. I spent a good part of last week on the back patio. There was plenty to do after 5 months of neglect. I swept, scrubbed down the outdoor furniture, turned the soil in the garden, cleaned my collection of lanterns, and started planting seeds. In just a few days I happily awoke to three varieties of lettuce bursting through the soil. I am patiently waiting to see the sprouting of the spinach, lavender, morning glories and marigolds I've planted. In the past few days I also spent time getting sewing projects together, doing wash, and enjoying the fine city sunsets that we have been having.

I am also starting my morning with brisk hikes, jogs, bike rides... whatever the day inspires. On Sunday I was lucky enough to hop a train out of the city and spend a 72 degree day with my sister catching up while shopping, lunching and enjoying her cozy home.