Art Pottery, Politics and Food
Tuesday, March 18, 2003
As we all drift at light speed down this stream of lazy internet, a brief diversion back into the sordid world of politics and its evil twin media before the previously promised "lack of balance" ingredient, food. As someone who was stationed in Frankfort and Nuremberg, (then West) Germany and who has traveled the UK and the Low Countries and who has loved the peoples and cultures of these old lands, I must say I've been ashamed of the over the top anti European attitude of American government officials and members of the media. I do not want to restate any one of the many embarrassing phrases uttered through and chortled over by, I imagine, well paid public corporation employees in their over the top guise of journalist and evil twin pundit. Allow the recommendation of this amusing and sadly informative article from the always informative New York Observer involving French chefs and cold shoulders.

And say, weren't we just talking about the French? So, foodwise someone might ungrammatically say, how's about a quiche? Please understand this recipe (or recipes if you plan on a homemade pie crust) is a tad labor intensive but results in a dish which more than makes up for the manner of its arrival!

Spinach Quiche
oven to 425

1 unbaked 9" Pie Shell
1lb Spinach, sauted
1 Tbsp Butter
1/3 cup Green Onion, chopped
1 clove Garlic, peeled and minced
1 1/2 cups shredded Swiss Cheese (any variety...mix and match for taste differences)
3 Eggs, lightly beaten
3/4 cup Milk
1 Tsp Sea Salt
1 Tsp Basil, chopped or crumbled
1/2 Tsp Celery Salt
2 medium Tomatoes, thinly sliced (optional as well as thinly sliced mushrooms)
1 Tbsp Bread Crumbs
1 Tbsp, Parmesan Cheese, grated

Press excess water out of cooked Spinach and chop finely. Saute Onions and Garlic in Butter until golden, add Spinach stir constantly until all moisture evaporates. Combine all ingredients except Tomatoes, Bread Crumbs and Cheese in a large bowl. Pour into Pastry Shell. Arrange Tomato slices carefully atop mixture. Bake at 425 for 15 minutes. Lower heat to 350 and bake for 10 minutes. Combine Cheese and Bread Crumbs. Sprinkle over almost baked Cheese and Tomato mixture and bake an additional 10 minutes. Let stand 10 minutes (at least) before cutting. Excellent warm or cold. Legend has it that this recipe feeds 6 but I've watched two people wolf down an entire pie in 15 minutes! Enjoy! Yet to come, Never Touch Homemade Pie Crust from a Food Processor!

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