Comfort Me

About once a month, I like to have, no, need to have some comfort food. This recipe is great because it is rich enough to satisfy the cravings, super easy to make, and still  is almost completely a farm meal.    I encourage you to use local cheese and eggs from free-range chickens, hormone free milk, and organic potatoes.  As with most of the meals I make, substitute veggies based on what you have on hand. I use a store bought crust here because as much as I love to cook, I dislike baking with every bone in my body.  If you are buying crust, look for a whole-wheat, additive and preservative free crust.  Maple Lane Bakery makes a great frozen crust available at Sweet Clover Market.   I paired the quiche with fresh greens and homemade (quick and easy!!!) vinaigrette.

Potato Quiche 

1 1/2 cups  potatoes (chopped)

1/2 onion (chopped)

1/2 cup Crawford Family Farm Vermont Ayr (can substitute any favorite cheese) shredded

3 eggs (beaten)

1 cup of milk

salt and pepper

1 9" whole-wheat pie crust

Preheat oven to 350.   Saute potatoes and onions until soft (about 15 minutes).  Add salt and pepper. Spread potato and onion mix on top of  the crust.  Sprinkle with shredded cheese.  In a small bowl, beat 3 eggs well and add a cup of milk. Pour eggs/milk into crust.  Bake 30-45 minutes (until set).  Let cool 5 minutes before serving.

Serve with greens (I used an arugula/mesclun mix).  

Basic Vinaigrette  

*1/4 c. vinegar (apple cider, balsamic, rice)

1/4 c. oil

1 tsp. honey or agave

salt & pepper

1 tsp. dried or fresh herbs (optional)

fresh lemon (optional)

*I use 1:1 vinegar/oil ratio, but for some people this may be too vinegary.  Adjust as needed.

Shake well and serve.  Store in refrigerator.

Soaked

I had pretty much come to the conclusion that the words "oven- baked" and "fries" should never be used together.   My efforts have always yielded limp, chewy results that even ketchup couldn't help. So, I stuck to roasting, mashing, and hashing until I discovered the single best tip that put fries back on the menu at the Cannizzaro house.  So, without further ado, the ultimate fry tip:


You need to soak the potatoes, I mean really soak them- for at least a half an hour.


 I know, I know, this seems completely counter- intuitive (or at least it did to me), but trust me on this one, it is the key to making crispy, delicious  oven-baked fries.

Crispy (oven- baked) Fries

Ingredients
Potatoes local if you can get them
Coconut oil health benefits 
Salt & pepper to taste


Peel (if desired) and slice potatoes into uniform slices.  Place in a bowl of water for at least 30 minutes.  Dry completely.   I use a salad spinner, but laying them on paper towels will work as well.  Preheat oven to 400 degrees.  Line baking sheet with parchment paper (do not skip this step, or they will stick to the pan).  Place potatoes in a bowl. Toss with coconut oil, salt & pepper. Place potatoes in a single layer on baking sheet.

 Cook for 45 minutes to an hour depending on how thin you sliced them. Flip potatoes  half-way through cooking time. mmmmm. crispy.