If you’re stumped for what to cook for dinner, might I suggest the lowly quiche? It’s easy, you can make it ahead of time, it’s great left over, and if you add enough veggies you can sort of forget about the hidden doses of milk and cheese.
I had always dismissed quiches as kind of stodgy, but in the past few weeks I’ve been on a quiche honeymoon. I’ve made four of them – four! February will do weird things to people.
I made the mistake the other night of having a dinner party and serving something I’d never made before. You’re not supposed to do that! But I was desperate.
It was one of those dinner parties where each guest very kindly tells you ahead of time about his or her dietary restrictions – vegetarian, gluten-free, lactose-intolerant, allergic to eggs. And then they add that you really don’t have to do anything to accommodate them, they’ll just nibble on lettuce so please don’t worry. I think they actually mean it but I would feel sort of bad taking them up on the offer.
Fortunately I had pulled this recipe out of an Oprah Magazine I’d found at the airport (What? Where do you get your recipes?) so I decided to give it a go.
Pork + salt + water = carnita. I just recently learned this equation. As a lover of Mexican food, I always assumed that such tender, flavorful tacos required hours simmering in some exotic spice concoction that I would never fully be able to master. I pictured chiles, a mortar and pestle, you know.
But while browsing smitten kitchen I saw Deb’s take take on carnitas, which led me to Homesick Texan, which led me to Diana Kennedy, which led me down this rabbit hole of incredibly easy carnitas recipes and now my life is irrevocably changed.
Jesse’s life has changed too. Now every time I say, “what do you want for dinner?” his answer is “could you make those carnitas again?”
We’ve decided to limit it to once a month. Continue reading