to Whitney and I. It’s our third. Yeah us! Go team Crespo-Ronan!
Filed under: General | Tagged: 3rd, anniversary, Crespo, Ronan, third | 1 Comment »
Sunday Brunch
Posted on September 14, 2009 by nickskitchen
So after my amazing experience at Sideboard in Danville I decided to peruse the internet for a recipe for what they called their Breakfast Pudding. Sure enough, after a couple days of investigative work, looking and reading about the dish in the Joy of Cooking and searching all through the internet, I found something that could possibly rival the delectableness of it. So I decided that I would make Whitney and I a nice Sunday Brunch. We had boiled Yukon gold potatoes with a Garlic and Shallot Aioli, what they call breakfast pudding I am calling “Crustless Quiche” (technical term Timbale) and orange juice and grenadine spritzers (Couldn’t do champagne, since she had to work). The meal was excellent and everything was really nice. A great way to start a Sunday!
I of course deviated from the initial recipe, (mainly because it calls for asparagus, and it is not in season, and because I always want to do it my way) so here is Nick Crespo’s recipe for Crustless Quiche, Baked Eggs, Timbale, Breakfast Pudding or whatever the hell you want to call it:
Crustless Quiche
(Serves 4 people in individual ramekins)
7 eggs
1/2 cup of milk
8 strips of cooked bacon, chopped roughly
1/4 cup of drained, steamed, chopped spinach
1/4 cup of shredded cheese (Could be extra sharp cheddar, gruyère, or goat cheese)
1/4 cup of shredded parmesan cheese (I use Parmigiano Reggiano)
Salt & Pepper (about 1 teaspoon of salt and 1/4 teaspoon of pepper plus additional cracked pepper before being served)
Whisk eggs and milk thoroughly, and then mix all ingredients together and place in individual six-ounce ramekins. Place in hot water bath (roasting pan filled with water almost to lip of ramekins) and bake for about 45 minutes to an hour, in a 375° degree oven. The dish is done when a ramekin is jiggled and the mixture no longer trembles (or you can stick a knife in the middle of one and take a look if cooked through). Careful when taking them out of the hot water bath! Happy cooking!
Filed under: Food | Tagged: Aioli, asparagus, bacon, Baked Eggs, breakfast, Brunch, cheddar, cheese, Crespo, Crustless, Danville, eggs, Food, Garlic and Shallot Aioli, goat, gruyere, hot water bath, Joy of Cooking, milk, Nick, Nick Crespo, parmesan cheese, Parmigiano, pudding, quiche, ramekins, recipe, reggiano, Sideboard, spinach, spritzers, sunday, Sunday Brunch, timbale | 3 Comments »
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