“Poblano quiche”; kale from the garden – 25 April 2017

This is a great way to use up extra cream 🙂 The recipe, for two:

Preprep_ grill a poblano (this is a lot for two people, but you can’t grill part of a pepper – they need to be whole, and grill on all sides, to get really well cooked over the time). Let it sit, enclosed (I use a heat-proof container for this – don’t use anything disposable) for at least 15 minutes, then peel, seed, and cut into smallish pieces (maybe 1/2″ to 3/4″ square?).

When ready to cook the “quiches” -misnomer – there is no crust – preheat the oven to 350, and start some water boiling to be done when you’re ready to put the food in the oven.

Grate about 2 oz Monterey Jack, or about 1/2 cup total. Whatever “1/2 cup” of grated cheese means…

I do this in a 2-cup measuring cup: pour in 1/2 cup cream, break in 2 eggs, and add 1/4 tsp salt. whisk to blend.

Put the cheese in the bottom of 2 casuelitas, top with poblano chunks, pour the egg&cream mixture over the top. Place in a container 1 1/2″ to 2″ tall on the sides, and pour the heated water around them. Bake 30-40 minutes, till the tops dome up and get golden spots.

In the afternoon, I cut 6 or 8 long stems of kale – with thin craggy leaves on them – and washed them and tore the delicate parts off the heavy stems. Boiled in salted water just 3 minutes I think, drained well, heated in a tiny bit of butter – it was great! I got a couple bread bits out of the freezer, having forgotten to buy any for dinner – an end of Morell’s Multigrain for me, and a couple slices of Acme Italian for D.

D wanted a red wine with this, and wondered if he could find a Monastrell in the cellar – laughably impossible. But of course, he did – this one – Tarima – I know is from Costco b/c I had it on my list to buy again (probably 2 – 3 years ago now) but they never had it. It needed air, but was quite enjoyable.

Here are the nasturtiums I had to take out to get to the kale plant:

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