Here you see a vegetable quiche which we ate for lunch today. asparagus dominates the vegetable mix. I also included left over broccoli and cauliflower as well as mushroom duxelle. i substituted soy milk for the cream as i have a surplus of soy milk at the moment. I did use emmenthal cheese though which i believe is the traditional choice for quiche. In the picture on the right you can see how puffy the quiche was when it came out of the oven. while the quiche was baking I set about making the sauce for the gumbo for tonight's dinner.This process begins by adding flour to melted margarine and cooking this mixture, called roux, till the roux is a deep brown colour. I checked the roux every ten minutes or so to ensure it wasn't burning and to stir it well. when the roux was done i added a large amount of finely diced onion, celery and a mixture of green, red, and orange sweet peppers as well as the spice mixture. The spice mix consisted of white, black and cayenne peppers, thyme, basil, hungarian and smoked hot paprika, and salt. this is the mixture in the front pot. In the back pot is chicken stock made from the carcasses from the roast chicken we had last night and chicken broth. I added the chicken stock to the gumbo base and stirred like mad to ensure that no lumps formed in the sauce. The sauce simmered on the stove until after lunch and then was refrigerated until I returned to the kitchen to make dinner.
Here you see a vegetable quiche which we ate for lunch today. asparagus dominates the vegetable mix. I also included left over broccoli and cauliflower as well as mushroom duxelle. i substituted soy milk for the cream as i have a surplus of soy milk at the moment. I did use emmenthal cheese though which i believe is the traditional choice for quiche. In the picture on the right you can see how puffy the quiche was when it came out of the oven. while the quiche was baking I set about making the sauce for the gumbo for tonight's dinner.This process begins by adding flour to melted margarine and cooking this mixture, called roux, till the roux is a deep brown colour. I checked the roux every ten minutes or so to ensure it wasn't burning and to stir it well. when the roux was done i added a large amount of finely diced onion, celery and a mixture of green, red, and orange sweet peppers as well as the spice mixture. The spice mix consisted of white, black and cayenne peppers, thyme, basil, hungarian and smoked hot paprika, and salt. this is the mixture in the front pot. In the back pot is chicken stock made from the carcasses from the roast chicken we had last night and chicken broth. I added the chicken stock to the gumbo base and stirred like mad to ensure that no lumps formed in the sauce. The sauce simmered on the stove until after lunch and then was refrigerated until I returned to the kitchen to make dinner.
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