Pie Crust

Pie crust, quiche crust, tart crust –¬†you’ll be done making it before you know it, no excuses. When I told Martin I was going to kind of stick the crust recipe onto the quiche post, he was scandalized, and he’s probably right; it’s not an afterthought, but neither is it the main event, though you’ll not be happy with your dinner or desert unless it’s held in place by something that does more than tick the boxes required by a card board box: a) holds its shape b) is brown c) comes with a lid – sometimes. A nice crust can make all the difference to what is filled into it, you can give an extra kick of flavor to your quiche by adding some cracked black pepper or a handful of chopped up herbs to the crust, or you can balance the sweetness of you tart or pie depending on the filling and the natural sweetness of the fruit you plan to use by adding some sugar or vanilla sugar.

Queso Fresco

Here is the train of thought that led to this post: Martin came home from Boston with fresh corn tortillas and Peet’s Coffee for me. I opened one bag of coffee and hid the rest, but corn tortillas are perishable, so….eat it was. That’s where that train of thought almost derailed then and there – too many opinions on what to wrap them around. I settled the matter and decreed: carnitas for dinner, with corn tortillas, tomatillo salsa and queso fresco. Sound good? Agreed. Good corn tortillas are a little bit like gold dust around here: hard to find. So the question what to do with a whole pack of them is to be taken seriously. Everyone here loves carnitas, so we could agree on that, but I have to be particular and need some queso fresco on top of my tacos to make them a perfect bite. Queso fresco (and all its cousins, brothers, sisters, uncles and aunties) unfortunately belong in the gold dust category as well, so there’s only one way out: make your own.

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