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26 November 2006 @ 08:27 pm
Leftover city  
So...
Thanksgiving menu: Ham, cheesey mashed potatoes, rolls, corn, pumpkin pie, etc...

I wanted to have baked potatoes but they wern't ready, so I made some cheesey instant ones. For some reason Matt doesn't like baked potatoes. Somthing about the texture XD

So.. potatoes, veggies, rolls were all gone by the second day.
I'm still sitting on ham, pie, and part of a bag of potatoes. I was also going to make the fruit coctail/whipped cream/nuts thing we always used to have, but I didn't get around to it Thanksgiving day. Things wern't turning out when I cooked that day at all XP Plus, I got a really AMAZING steam burn on two of my fingers from the ham.
Been trying to come up with various ways to use the leftover ham all weekend, though.
So really, ever since the first baklava attempt, it feels like I've been cooking solid ever since.

I diced most of it and bagged it for cooking up in crap later. I ended up putting some in scrambled eggs with some onion one morning... and yesterday I made a really nice ham& cheese quiche with about another cup of it.

I still have enough stuff left over for a second quiche, so I may make another one tomorrow. I did bake a few potatoes today, and had that for dinner. It was great XD I should have put some of the diced ham in there, too. That probably also would have been awesome.
I'd give the baklava another try, but I forgot to buy the pastry brush when I was shopping for thranksgiving food. I'll probably end up hitting the grocery store here in the next few days and getting one before I get too tired/uninspired and give it another shot.
Since I do have ham& raw potatoes left, I'm thinking about making some cheesey scalloped potatoes with them. Between that and a second quiche, I should be able to use up the remainder of the ham without making anyone sick of it.

Matt doesn't eat most of what I cook anyway, so it's really just making sure I'm not sick of it.. haha. He's such a picky eater. He loves the quiche, though. It turned out really well yesterday, too. I swear it took fucking forever to set up, but when it did, it was great.

For any of you that are interested, it's really simple to make once you get your recipie hammered out. I started by using a cookbook recipie, but it always came out too watery/runny, even after the egg was cooked through. Dad helped me a few years ago by giving some suggestions, and that's how I got put on the right track.

Basically, the old (quiche lorraine) recipie called for somthing like this:
3 eggs
1 1/2 cup milk
1tbs flour
1 1/3 cup swiss cheese
6 slices of cooked, crumbled bacon
1 medium onion
1tsp salt
dash of nutmeg

But zomgz. I don't want bacon/swiss. So let's make it ham& cheese. kkyaythx
And the milk makes it runny all the freaking time. wtf
And zomgz that's a lot of onion

So, after modifying it, my recipie looks more like this:

4 eggs
1/2 to 2/3 cup water
1 tbs flour
1/2 cup ham
1 1/2 cup cheese (Yesterday I used 1/2 cup cheddar, 1 cup of a 4 cheese blend from a bag)
1/2 to 2/3 medium onion
1 tsp salt (Should have reduced this yesterday for all the ham and cheese to like 1/2 tsp)
couple dashes of nutmeg lolz

Ultimately, it turned out awesome. The original recipie says it goes in at 325 degrees for like 45 mins.. but omfg.. no matter what, mine always take like 2 hours to cook, I swear XP
It was a LITTLE salty to my tastes.. probably because of the ham/cheese. I will reduce the salt a little bit tomorrow. But it still tasted fine. It didn't taste TOO salty.. and considering how little salt I use when cooking, it probably tasted fine if anyone else had tried it.

I have to wonder if the quiche still isn't turning out, though. It tastes great and looks fine, but since I've only had it at a restaurant once before, I dont' know that it is fluffy enough. It still tastes great, but I don't know for a fact that my texture is 100% dead on.
Oh.. and I used to use the 9-inch deep dish pet ritz bakery crusts, and it would turn out great.. but I think they've changed the recipie a little bit since the last time I've used them, because I swear that even though it's the same pre-made crust I used to use, this one is a little sweeter than I remember. It doesn't taste QUITE right. I don't know. I'm probably overanalyzing it. Matt really enjoyed it, so it's probably fine, considering how picky he is XD haha

But geeze, I've got a lot of dishes to do because of all of this XP
 
 
 
The Man in Blackantieden on November 27th, 2006 02:44 am (UTC)
Wah, recipies :D Thank you~~ :3~!
HIDE your facekyonomiko on November 27th, 2006 05:44 am (UTC)
No prob! Let me know if it works out for you :O
The Man in Blackantieden on November 27th, 2006 06:13 am (UTC)
kay :D
Aino Minako-chan: Uki-Ukiminakokouchou on November 27th, 2006 04:57 am (UTC)
Dammit, you're making me hungry at work again... (lol)
HIDE your facekyonomiko on November 27th, 2006 05:44 am (UTC)
>:D