Monday, August 23, 2010

From Our Kitchen to Yours: Three Cheese Tart and Meat-Lovin' Man's Quiche

As always, we welcome your suggestions for blog posts and/or recipe requests, so please feel free to drop us a note if you have any questions we can help answer. We recently received a blog comment from a guest looking for our quiche recipe, which inspired this post.

The Willis Graves' Three Cheese Tart has been a prominent feature on our rotating menu for a few years, but we have recently added a new twist - named The Meat-Lovin' Man's Quiche - by adding ham, sausage, and bacon to the recipe below.

Willis Graves' Three Cheese Tart


½ cup sliced fresh mushrooms (optional*)
½ cup sliced fresh tomatoes (optional*)
1 (9-inch) homemade or high-quality, store-bought pie crust
Salt and pepper to taste
2/3 cup crumbled feta cheese
1 3/4 cup shredded Parmesan cheese
8 ounces shredded Gruyère cheese
4 eggs
3/4 cup heavy cream
1/4 cup white wine
Dash ground cayenne red pepper for a little kick
Fresh herbs to taste, such as thyme or rosemary
Extra shredded Parmesan cheese to sprinkle on top of tart
Freshly cracked black pepper
Fresh parsley for garnish
*Seasonal vegetables and/or breakfast meats can be substituted as desired.

Bake the empty pie crust at 350 degrees for 12 minutes, remove from oven and let cool for approximately 10 minutes before adding other ingredients.

Once the pie crust is cool, place mushrooms and tomatoes (or other vegetables/meats) in the bottom of the pie crust and season with salt and pepper. Add all of the cheeses on top of the mushrooms and tomatoes.

In a separate bowl, mix eggs, heavy cream, white wine, fresh herbs, and cayenne pepper to taste. Be careful with the cayenne pepper.

Slowly pour egg mixture over pie and sprinkle extra Parmesan cheese and freshly cracked pepper on top.

Bake at 350 degrees for 1 hour. To serve, garnish with fresh parsley.

Yield: 6 to 8 servings.

Friday, August 20, 2010

One of Our Favorite Things: New Clothespins

In the past, we have mentioned our love of freshly ironed sheets. And when weather permits, we like to save energy by letting the wind dry the sheets for us.

Our ironing tips were compiled in this previous post, but we have an update to the original post: new clothespins!

We found these "Supermollet Clothespins" on The Container Store's website. They are described as having a heavy-duty spring and a strong grip, which is true. Gone are the days of broken springs and clothespins falling off the line. We thought you might enjoy them as much as we do.

Friday, August 6, 2010

Downtown Cincinnati Restaurant Week

Participating restaurants include Orchids, McCormick and Schmick’s, Montgomery Inn, Morton's Steakhouse, Arnold's, Boi Na Braza, Bootsy’s, The Bistro, Jeff Ruby’s Steakhouse, Local 127, Lavomatic, Mynt Martini, Nicholson’s Tavern & Pub, Nicola's, Palomino, Via Vite, and Washington Platform.