I made two of these quiches for the brunch we recently hosted. It was the fastest dish to be eaten and the one that garnered the most compliments. The next time I make it I will take a picture of the quiche slices to add to this post.
Servings: 1 quiche, 8 slices
Our process of repeating the recipes is also an opportunity to upgrade the photos. The first Mashed Potatoes photo was just potatoes in a bowl – we will likely use this new one in the cookbook.
Fresh 6 (2.5 lbs.) white russet potatoes 1/2 cup (1 stick) butter 1 cup milk
I cut the sugar back slightly from the original Glazed Carrots to rave reviews from Jim.
Fresh 1 lbs. small carrots with greens 2 Tbsp. butter
Pantry 1/4 cup brown sugar 1 cup water
Prepare carrots Trim the greens off the carrots, leaving 1 inch remaining. Peel the carrots.
Prepare glaze [...]
Jim took charge of this dish. His spotty memory recently produced two new soups, not previously identified on our To Do list: Potato Bacon and Mushroom Barley.
Fresh 8 oz. bacon, uncooked 2 oz. butter 1/2 small onion 2 celery stalks 4 large russet potatoes 1 qt. Chicken Stock 1 cup milk [...]
I came home from work to the lovely smell of mushroom barley soup, simmering on the stove. We made this again the following weekend as a starter for a dinner party.
Fresh 2 carrots 2 stalks celery 1/2 large onion 2 cloves garlic 20 oz. white mushrooms 6 cups Chicken Stock
Stewed Tomatoes is the first recipe we made when we started this project (photo at the bottom of this post). Over a year later, we are nearing the end of the project and remaking some recipes for photo upgrades before we go to print. One of our dinner guets suggested the sprig [...]
We made New England Boiled Dinner for a dinner party and then followed-up with Corned Beef Hash and Red Flannel Hash using the leftovers. The first Red Flannel Hash made in January this year tasted right but the poached egg was very ugly. The photo today shows our progress as cooks and as photographers.
Our first Cream of Asparagus Soup recipe was a nice cream soup, but the flavor of the asparagus was lost. With a few tweaks we recreated the Glen-Mor Restaurant’s version. The photo is one of my favorites for this book so far.
Fresh 1 lb. onion, approximately 2 medium onions 2-1/2 lbs. asparagus spears 6 [...]
A quintessential New England meal, boiled dinners are time-consuming and often reserved for a once-a-week family gathering or holiday meal. Root vegetables are boiled and served with sliced Corned Beef. The Corned Beef requires several more hours of boiling than the vegetables, so if making both recipes in the same night, start with the beef [...]
The Glen-Mor Restaurant didn’t serve Bread & Butter Pickles, but it is a part of Jim’s childhood in Maine – his grandmother often made pickles. This version does not can the pickles for storing in the pantry, and instead makes pickles that can be refrigerated for up to 3 weeks. If you prefer canning [...]