the kitchen sink three-cheese quiche.

The last time I made a quiche was nearly three years ago in my college Gardens apartment. That time it came out sweet, like a pie, because I had used a graham-cracker crust by mistake. Lesson of the story: do not shop while hung over. 

For the last couple of days, I have been craving for a quiche ever since I saw one in the Sunflower Market aisle. Since we stopped at Walmart this afternoon for groceries I picked up a Pillsbury refrigerated pie crust. As with everything else I attempt in my kitchen, this is mad easy, mad delicious and used up several things that were just sitting around in my refrigerator.

Tada!

 I layered some slices of pepper-jack cheese on the bottom. You can use provolone or Swiss according to your preference.

Chop and dice mushrooms.

Arrange on top of the cheese.

I used some slices of baked ham and cut them into thin strips.

Add some chopped red onions.

Crumble goat cheese and sprinkle. Add half cup of chopped spinach.

In a bowl, beat together one cup of half-and-half, three eggs, two spoons of all-purpose flour, a pinch of salt, black pepper, parsley and red pepper flakes.

Pour mixture into the pie crust. 

Top generously with shredded cheese.

Bake for fifty minutes in a preheated (325F) oven.

 And enjoy the hot delicious cheesiness.

Happy Saturday!

kitchen sink potato au gratin.

This dish started out with two potatoes that had been languishing at the bottom of my refrigerator and some goat cheese that I had purchased on our last trip to Costco. 

So I decided to give potato au gratin a try. With a bunch of other things that I had at home. Layer the bottom of a greased pan with sliced potatoes, diced onions, ham, mushrooms. Seasoned with garlic salt and pepper.

In a sauce pan, melt a few table-spoons of butter and fry some flour in it. Pour in a cup of milk slowly and whisk till it begins to thicken. Stir in cheese. I used shredded colby jack, some provolone slices and goat cheese. Add salt and pepper. Mix the cream sauce into the potatoes and bake for an hour and a half at 400F.

There's something so very delectable about potatoes and cheese. I love the flavor the onions added to this dish, it mellowed out the goat-cheese taste which can get a little strong. 

eye-candy.

Grilled pork and squid bulgogi at the Korean BBQ House.

Party-food.

Chocolate-chip and key lime muffin.

Deep fried peanut butter cups.

Lamb gyro.

Gyros and fries.

Spanakopita.

Baklava.

Nutella, banana crepes with strawberries and whipped cream.

Breakfast at IHOP.

Pancakes, eggs, and bacons.

Fresh salad.

Pork chops and potatoes.

Mutton biryani and chicken chaap.

Fresh mangoes.

Jalebis.

Aloo torkari and kochuri.

seafood-coriander-soup.

steamed-chicken-momos.

fried-chicken-wontons.

Coffee at CCD.

chicken on a bed of mushrooms.

I wanted to try out something different this evening so I rummaged through the refridgerator and found chicken, white wine and mushrooms. So I gave this dish a shot. I was a little worried about it but it turned out great!

Step One: Lightly oil the bottom of a Pyrex dish. Line with sliced mushrooms, I used the run-of-the-mill button mushrooms but you can use portabella or shitake mushrooms. Season with salt, pepper and red pepper flakes. Pour a cup of white wine.

Step Two: Season two chicken breasts with salt, pepper and minced garlic. I had some pesto leftover in the refridgerator so I went ahead and rubbed some of it on the chicken as well.

Step Three: Place the chicken breasts on the bed of mushroom and drizzle some olive oil on top.

Step Four: Bake in a pre-heated oven (400F) for thirty minutes.

Step Five: Separate the chicken and mushroom and pour the wine-sauce in a sauce-pan.

Step Six: Bring to a boil with a glob of butter, a dash of cream, and a splash of chicken/beef broth. Once the sauce thickens, pour over the chicken pieces and garnish with fresh or dried parsley.

chicken in gravy.

--Steam a variety of vegetables, whatever you like, with a pinch of salt. I chose onions, potatoes, mushrooms, carrots, corn and green peppers.

--Boil chicken cubes with a pinch of salt, pepper, garlic, ginger and red pepper flakes.

--Sautee vegetables in a couple of tablespoons of butter. Add the chicken and mix together, letting it simmer.

--Use a spoon of cornflour to thicken up the chicken stock. Pour into the pan with the chicken and vegetables. Let simmer till everything is cooked thoroughly. Season with salt, pepper, and dried parsley.

--Serve with crusty bread.

chili mac and cheese.

This is one of Mr. Sachinky's favorite dishes. It's the easiest thing to whip up and requires only a handful of inexpensive ingredients. We usually eat it with garlic bread or a fresh salad on the side.

Step 1: Gather salt, olive oil, shell pasta (or elbow macaroni), a can of chili and a few handfuls of shredded cheese. We mostly have the Colby/Monterey Jack variety at home. And some hot sauce. Just to add some heat. We're big fans of Sriacha.

Step two: Throw pasta in boiling water with a spoon of salt and a few drizzles of olive oil. Drain water once tender.

Step Three: Open a can of chilli (we used the no-beans variety this time but beans are fine too) and pour it into a baking dish. Throw in a few dollops of Sriacha. Seriously, this shit is mad good, yo. Best stuff money -- that is, $2 -- can buy.

Step Five: Layer the pasta and mix it well with the chili.

Step Seven: Top generously with shredded cheese and pop into a pre-heated oven (375F) for about ten-minutes till the cheese begins to bubble.

Out of the oven!

Garnish with some chopped coriander if you so wish.