Friday Night Prep...

I'm planning on making a quiche tomorrow - well, a variation of a quiche - there's a really easy recipe on the Food Network site from Alton Brown for a standard quiche recipe that you can easily customize with ham, cheese(s), vegetables... It's basically cream, eggs, and crust.



So, I thought what I could do is to use the garlic curls (scapes) in the quiche, but they can be a little tough and fibrous if cooked for only a short time. So, I steeped 4 diced scapes in a half pint of heavy cream and a half pint of light cream with a pinch of salt... After about an hour and change over low heat, the cream really tasted like the garlic scapes, and the scapes themselves had a consistency approaching that of a cooked green bean, maybe. I am going to let it cool tonight, and mix up the recipe with the cream (scapes included) tomorrow.



The other CSA item I wanted to get used up was the Italian Parsley. I was thinking that a gremolata (a chopped herb condiment made of garlic, parsley, and lemon peel) would go good with the quiche... I decided that instead of a straight up gremolata, I'd go with a gremolata-flavored aioli. Pretty standard - a small bunch of parsley, 3 cloves, a few leaves of spinach (for color), the zest and juice of one lemon, two yolks, and oil (olive oil and regular vegetable).

I'll check back in tomorrow with more...