A good friend of mine posted a funny meme recently that read “When life gives you lemons, pray they’re Lulu”. I just had to shake my head and smile at her impeccably timing.
Because when it’s 10 degrees outside and your brand new heater dies on you, you have no choice but to grab those lemons and make some (frozen) lemonade. And when, on top of that, one of your pipes freezes and explodes, gushing water all over your living room, you better be willing to set up an entire stand!
As aggravating as these situations might be, they happen. And the thing is, there’s nothing we can do about it other and just stay calm and roll with the punches. Because at the end of the day, it can all be fixed. No one got hurt and nothing was completely lost. So a glass-half-full kind of attitude is probably your best ally here.
And speaking of staying positive… If you live anywhere near the East Coast, like we do, you better keep that up if you want to survive this dreadful weather we’re having.
So think sun, think warmth, think… Spring. It’s almost here. Almost.
If you’re familiar with the concept of “acting as if”, this might be a good time to apply it. “Act as if” spring is almost here… and maybe, just maybe it will come a little faster.
How about we start by cooking with some spring vegetables, since they’re already starting to become available at the market? Like the beautiful asparagus we found that we’re pairing with some amazing Natural and Kosher Fine Herbs Goat Cheese and with some Sincerely Brigitte Parsley and Chive Cheese.
Hmmm…. Starting to feel warmer already 😉
- For the crust:
- 1 1/4 cups all purpose flour
- 1/2 cup (1 stick) cold butter, diced
- 1/4 tsp salt (or to taste)
- 5 tbsp ice water
- For the filling:
- 1 lb fresh asparagus, washed and cut into 1 inch pieces (leave 6 asparagus whole)
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 8oz Natural & Kosher Fine Herbs Goat Cheese, at room temperature
- 8 tbsp whole milk or half and half
- 4 eggs, lightly beaten
- 1 1/4 cups grated Sincerely Brigitte Parsley & Chive Cheese (about 3/4 of a 7oz log)
- To prepare the crust, preheat oven to 350F
- Combine flour, salt and butter in the food processor. Pulse a few times until the mixture resembles coarse cornmeal. Add ice water, 1 tablespoon at a time, pulsing constantly until the mixture comes together to form a dough
- Roll the dough on a floured surface to form an approximately 12 inch round. Transfer to a 9 inch quiche mold with a removable bottom, making sure the dough comes evenly up the sides. Gently crimp the edges and poke it all over with a fork, to keep it from bubbling up in the oven
- Bake at 350F for 25 minutes
- In the meantime, saute the asparagus in a non stick skillet with one tablespoon of olive oil, 4-5 minutes over medium-high heat. Season with salt and pepper and set aside to cool slightly
- To prepare the filling, place the softened goat cheese in a large bowl and mash it lightly with a fork. Whisk in milk or half and half, one tablespoon at a time, making sure it’s smooth and creamy after each addition
- Whisk in beaten eggs. Add grated cheese and cooked asparagus and mix well
- Remove crust from the oven, pour filling and arrange the uncut asparagus on top. Bake at 375F for 45-55 minutes or until egg is completely set.