Quiche Lorraine

The secret to a stress-free dinner? A deep-freeze backup and a trusted recipe. I pulled a homemade crust from the freezer today to whip up Julia Child’s Quiche Lorraine. It baked up beautifully—fluffy, savory, and full of that authentic French charm.

I had some extra crust and cut out little flowers to put on top of the crust. Never waste the crust!

Ingredients-
3 strips bacon
3 large eggs, beaten
1 1/4 cups heavy cream
Kosher salt
White pepper
1 pinch nutmeg
3/4 cup grated Gruyère cheese, divided

Method-

1. Roll out dough on a lightly floured work surface with a lightly floured rolling pin into an 11-inch round about 1/8-inch thick. 
   Ease dough into a 9-inch fluted tart pan. 
   Trim overhang so it is flush with rim of tart pan. 
   Refrigerate crust until firm, about 30 minutes.
   Preheat oven to 450°F. 
   Line tart shell with aluminum foil and fill to top with pie weights or dried beans. 
   Bake until crust is set, about 10 minutes. 
   Remove foil and weights and bake shell for about 8 minutes longer, until crust is golden and crisp. 
   Transfer crust to a rack to cool slightly, about 10 minutes. 
   Reduce oven temperature to 375°F.

2. Make the filling: Cook bacon in a large skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. 
   Transfer bacon to a paper towel–lined plate to drain. 
   Crumble bacon into pieces.
   Whisk eggs with heavy cream, salt, pepper, and nutmeg in a medium bowl until well blended. 
   Scatter half of the cheese in an even layer on bottom of crust and top with bacon. 
   Pour custard on top, then top with remaining cheese. 
   Bake quiche on middle rack of oven until custard is set and quiche is nicely browned on top, about 35 minutes. 
   Transfer quiche to a rack and let cool for 15 minutes. 

3. 
   

Pasta e Fagioli

It has been a while since we had Pasta e Fagioli for dinner, but tonight felt like the right time to bring it back to the table. We followed a recipe from New York Times Cooking, and I have to say—it was perfect.

The seasonings were spot on, creating that deep, comforting flavor that defines this dish. As I was eating, I couldn't help but think of my father. He really appreciated a well-made bowl of Pasta e Fagioli, and I truly think he would have loved this version.

I scaled the recipe back by half for the two of us, which ended up being just the right amount. We even managed to save enough leftovers for one very lucky lunch tomorrow!

Ingredients-

• 2 ounces diced pancetta

• 4 cups chicken broth

• 1 (28-ounce) can whole, peeled tomatoes

• 8 ounces short pasta, such as elbows or ditalini

• ¼ teaspoon Italian seasoning or dried oregano

• Salt and black pepper

• 2 (15-ounce) cans cannellini or pinto beans

• 1 teaspoon red wine vinegar

• Grated Parmesan and chopped parsley (optional), for serving 

Method-

1. In a large Dutch oven or pot, heat the bacon and garlic over medium-high. 

2. Stir occasionally until golden and crisp, 3 to 6 minutes. 

3. Reduce the heat if the bottom of the pot is getting too dark.

4. Add the broth, tomatoes, pasta, Italian seasoning, and a pinch each of salt and pepper. 

5. Bring to a boil over high. 

6. Meanwhile, drain and rinse the beans and add those in, too.

7.  Reduce to a lively simmer over medium-high and cook until the pasta is al dente, 7 to 9 minutes. 

8. Stir often, scraping the bottom of the pot to keep the pasta from sticking and mashing some of the tomatoes and beans against the side of the pot.

9. Off the heat, stir in the vinegar. 

10. Season to taste with salt and pepper. 

11. Divide among bowls, then top with Parmesan and chopped parsley, if using.

Sweet Cherry Tomato and Sausage Bake

I was looking back through my archives and realized I have been making this recipe since Wednesday, April 22, 2009.

The photo from Wednesday, April 22, 2009.

That means I’ve been sharing my kitchen adventures on this blog for 17 years! It’s wild to think about how much has changed since then. It seems the current trend is to post a quick video of yourself cooking, and while I do enjoy watching those, I find myself missing the era of the written post. There’s a certain nostalgia in sitting down to read a story behind a meal rather than just watching it in a 30-second loop.

This particular dish has stood the test of time for a reason. It’s simple, reliable, and always hits the spot. The original recipe can be found over at The Food Network, but it has become such a permanent part of my rotation that I could probably make it in my sleep by now.

Ingredients-

1 pound lovely ripe cherry tomatoes, mixed colors if you can find them

2 sprigs each fresh thyme, rosemary, and bay

1/2 tablespoon dried oregano

4 good-quality coarse Italian pork sausages

Extra-virgin olive oil

Balsamic vinegar

Sea salt and freshly ground black pepper

Method-
Preheat the oven to 375 degrees F. 

Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. 

Put in all your tomatoes, the herb sprigs, oregano, and sausages. 

Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. 

Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. 

After this time, give it a shake and turn the sausages over. 

Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

Once cooked, you'll have an intense, tomatoey sauce. 

Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.

Winner, Winner, Sheet Pan Dinner

The first time I made this recipe was in 2021. It received the same applause as it did back then.

Sheet Pan Cashew Chicken.

The dinner came together in about 45 minutes. It was well received on the other side of the table.

This recipe came from The Recipe Critic site with my edits.

Sheet Pan Cashew Chicken.

Ingredients-

For the Sauce

6 tablespoons low-sodium soy sauce

1 tablespoon hoisin sauce

3/4 tablespoons apple cider vinegar

2 tablespoons honey

1 teaspoon toasted sesame oil

1/2 teaspoon fresh minced ginger

2 tablespoons cornstarch

1/2 cup water, plus more as needed to thin out the sauce

For the chicken and vegetables-

1# chicken tenders, cut into 1-inch cubes

Salt and black pepper to taste

1 zucchini, chopped

1/2 red bell pepper, cut into chunks2/3 cup roasted unsalted cashews

Method-
Preheat oven to 400°

Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.

Season chicken with salt and black pepper, then drizzle spoonfuls of sauce over the chicken, coating well on both sides. 

Reserve at least half of the sauce for later.

Cook in preheated oven for 8 minutes, then remove the pan.

Arrange the zucchini, bell peppers, and cashews in a single layer around the chicken. 

Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. 

Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.

Remove the pan from the oven and drizzle with the remaining sauce. 

Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage)

I found this recipe on the site, Serious Eats. It took less than 30 minutes to get this on the table. It looks fancy, but it was not a complicated recipe at all. 

Ingredients

4 veal cutlets (about 1/2 pound)
Kosher salt and freshly ground black pepper
1/2 bunch fresh sage, divided
4 large, thin slices of prosciutto
Cornstarch, for dredging (about 1/4 cup)
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1/3 cup dry white wine
Fresh juice from 1/2 lemon, to taste
1/2 tsp soy sauce

Method-

Arrange cutlets on a work surface, cover with a sheet or two of plastic wrap, and pound each with a meat pounder or the bottom of a small heavy saucepan or skillet until no more than 1/4-inch thick throughout. 

Season lightly on one side only with salt and pepper.

Flip veal cutlets so that the salted side is down. 

Pick 4 of the largest sage leaves from your bunch and lay one in the center of each cutlet; if the sage leaves are small, use two per cutlet.

Lay a slice of prosciutto on top of each cutlet, sandwiching the sage leaves flat between them. 

Using two wooden toothpicks per cutlet, fasten the prosciutto to the cutlets (the easiest way is to push the toothpicks through the prosciutto and just into the veal, then back through the prosciutto again).

Pour about 1/2 cup of cornstarch into a wide, shallow bowl. 

Dredge the underside of each prosciutto-topped cutlet in the cornstarch, shaking off the excess.

In a large skillet or sauté pan, heat 2 tablespoons olive oil over high heat until shimmering. 

Add the cutlets, prosciutto-side up, and cook, swirling the pan occasionally, until the cutlets are lightly browned on the bottom and the last traces of pink are visible on top at the edges. 

Using a thin metal spatula, flip all of the cutlets prosciutto-side down, then flip them back immediately. 

Transfer to a clean platter.

Lower the heat to medium-low and add butter and a few sprigs of sage to the skillet and cook until the butter is melted. 

Add white wine. 

Bring to a simmer over medium heat, stirring and scraping up any browned bits, then continue to cook, stirring and swirling constantly, until sauce is emulsified and slightly thickened (exact time can vary significantly depending on your skillet size and burner power; increase the heat at any time if it seems to be taking too long, or lower the heat if it's reducing too quickly).

Season with salt and pepper, then stir in 1 teaspoon of lemon juice. 

Taste and add another teaspoon (or more) of lemon juice, if desired. 

Stir in soy sauce. 

If the sauce breaks at any point, whisk in a tablespoon or two of water to bring it back together. 

Discard sage sprigs. 

Pour the sauce all over the veal cutlets and serve right away.

Chicken Francais My Way

Simple and Fast. I made Chicken Francais, but did not follow a recipe. My version always receives rave reviews.  Chicken Francais is usually dredged in flour and then egg. I leave out the egg. I just dredged the chicken in flour, seasoned it with salt and pepper, and put it in a hot saute pan that had butter and olive oil heated. About 3 to 4 minutes per side, and then put the chicken on a plate and cover it with foil. To the pan, I added white wine. That cooked down, and I added lemon juice, a knob of butter, and parsley. The chicken went back into the pan for about 3 to 4 minutes. That was it. Fast, simple, and delicious.

Air Fryer Pork Chops

Craving a solid dinner but have zero energy? I'm right there with you. These air fryer pork chops are my favorite weeknight hack. With just a few pantry staples for the marinade and about 14 minutes of air frying, you get perfectly juicy chops with almost no cleanup.

Pork Chop Marinade-

2 tbsp olive oil
1 tsp Dijon mustard
1 tsp brown sugar
1 tbsp soy sauce
salt and pepper

2 center-cut pork chops, bone-in.

Method-

In a ziplock bag, mix the marinade ingredients. 

Add the pork chops and toss them with the marinade.

Set Air Fryer to 400˚. 

Preheat for 10 minutes.

Put in your air fryer liner and pork chops.

Flip after 6 to 7 minutes, depending on the size.

Air fry until the internal temp is 145˚.

Wiener Schnitzel

Perfectly cooked veal tonight! The recipe is from The Spruce Eats site.

Ingredients-

4 (5-ounce) veal cutlets (or chicken or pork cutlets)

1/4 cup all-purpose (or brown rice flour)

1/2 teaspoon kosher salt

2 large eggs, well beaten

1/2 cup breadcrumbs

Oil or lard, for frying

4 slices lemon, garnish

Method-

Gather the ingredients.

Place 4 (5-ounce) veal cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rolling pin, or meat mallet to pound the meat evenly to a 1/4-inch thickness.

To bread the schnitzels, set up 3 shallow dishes: 

Mix 1/4 cup all-purpose flour and 1/2 teaspoon kosher salt in the first dish, 2 large beaten eggs in the second dish, and 1/2 cup breadcrumbs in the third dish.

In a large skillet, heat at least 1/4-inch of oil to 350 F. 

This takes about 8 minutes, and the oil will just start to shimmer and smoke a bit.

Working one at a time, dredge the cutlets first in flour until the surface is completely dry.

Dip in egg to coat, allow the excess to drip off for a few seconds.

Then roll quickly in the breadcrumbs until coated. 

Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. 

The crust should not adhere completely but form a loose shell around the schnitzel.

Immediately place the meat in the pan with the hot oil. 

Do not crowd the pan. 

Cook the schnitzel in batches, if necessary. 

Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. 

Make sure the breaded meat “swims” in fat. 

Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. 

Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. 

You may want to swish them around a little with your fork to make sure they are not sticking to the pan.

Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145˚F. 

Remove from the pan and allow the oil to drain off. 

Serve traditionally with lemon slices.

Chicken Tortellini Soup

A Quick Tip for Your Leftover Roast Chicken

If you have leftover chicken and a few freezer staples, you have a meal.

Using the remains of a Marcella Hazan roast chicken, I whipped up a quick Chicken Tortellini Soup. I sautéed the "holy trinity" (onion, carrots, and celery), added my frozen stock, and brightened it up with some spinach. By boiling the tortellini separately before adding them to the pot, the pasta stayed perfectly al dente. It’s a great way to make leftovers feel brand new!

The Ultimate Toasted Corned Beef Sandwich

Let’s be honest: St. Patrick’s Day feels like it should be all about the traditional Corned Beef and Cabbage. But here’s my confession—I’ve never quite mastered it. I’ve tried the slow cooker method in the past, and I’ll be the first to admit I wasn't a huge fan of the results.

So this year, we decided to try something a little different. Instead of the big pot of boiled dinner, we went for a Toasted Corned Beef & Swiss Sandwich. By using high-quality ingredients from the deli, you get all those classic Irish flavors in a crispy, melty, much more manageable package!

Ingredients-

• The Bread: Use something sturdy that can handle the heat. A thick-cut Sourdough, Rye, or even a Sourdough-Rye swirl works beautifully.

• The Spread: A 1:1 mix of creamy mayo and sharp Dijon (or whole-grain) mustard.

• The Filling: Thinly sliced corned beef and Swiss cheese from the deli.

• The Crunch: Your favorite deli coleslaw.

• The Finish: A drizzle of olive oil for that perfect golden toast.

Method-
Prep the Sauce: 
In a small bowl, whisk together the mayo and mustard. Set aside.

Assemble:
Spread a generous layer of the mayo-mustard mixture on both slices of bread. 

Lay a slice of Swiss cheese on each piece to act as a "glue." 

Pile on the corned beef and close the sandwich.

The Toast: 

Drizzle both sides of the bread with olive oil.

You can use a panini press, or grill it in a pan until the bread is golden-brown and the cheese is perfectly bubbly.

The Final Touch:
Carefully open the warm sandwich, stuff it with cold, crunchy coleslaw, and serve immediately.