23 April, 2007

Real men eat quiche?

It seems I've run most of the men off from the site. Now let's see if I can run off the women. :-)

I know some of you are squeamish, so just move on from this post. And no, I never kid.

It's just that, you know, it's dinner! And it makes me happy!

One of the ladies at work buys her eggs from another of the ladies at work, just like I do. Well, she forgot and left her eggs in her computer bag all weekend, and found them just this morning. Fortunately, I was there or a dozen fruits of the hen would have been lost. I did not know exactly what to do with them, but they WOULD be eaten.

On the way home, I knew. It would be a quiche.

So, I busted up a dozen eggs, added a half cup or so of milk (I quit measuring a while ago) and hit the fridge. There were a couple bags of half-finished frozen veggies - in they went. There were the pinto beans my boy cooked last week - Perfect. There was that last pound of xtra-xtra sharp cheddar - I scraped the fuzz off all 6 sides of it, and in it went. A little fresh spinach, just because I have too much laying around and have to get it eaten. And the coup de pork - the last pound and a half of the easter ham along with all those good juices. Blend in a couple good shakes of salt, and half a doohicky of herbes de provence and stir.

Then, to grease the pan, coat it with a liberal couple fingers full of bacon drippings - yep just like your grandma used to keep under the kitchen sink in a coffee can. These days it's a yogurt tub, but I'll never quit a habit that kept so many generations of Knox's hale and hearty through the centuries. And finally, scrape the fuzz off a half pound of marble porter cheese to top it all off.


How long? Well, until you're ready to eat it, obviously. :-)

When you can smell it real good, it's not quite done. Let it go a bit more.

When I pulled it out, my son asked me what it was. I reminded him that it was quiche (it had been almost two hours since I had announced my intentions) and snickered. His first guess had been meatloaf (porter is a very dark cheese), so he promptly corrected me that I was NOT eating quiche. This was "eggloaf."

Tru' dat.

I've got a post coming soon on depression, but nothing puts a smile on a man's face like a couple pounds of eggloaf.


Milly said...

My man has decided that he needs to learn to cook something other then frozen dinners, hot dogs from the nuker, and take out. He wants his own knives because I’m too picky about my knives. Picky means that you dry them before putting them back in the sleeve. My friend and I have begun to share recipes the egg loaf will not be shared.

Fresh eggs can be a science project at times.

Lynne said...

LOL! Think I'll stick to my own recipe. Though mind you, if my husband cooked even that, I'd respond with amazed gratitude. After my being at college 5 years he has finally (oh glory hallelujah!)learned how to press the sensor reheat button on the m/w to heat the dinner I've left prepared for him. Of such things is progress made ..

Milly said...

Today the man of the house and I cooked lunch. I posted the recipe on my blog. Please think about making it. It’s easy cheesy and well it isn’t a loaf of egg. It has shrimp in it so you can’t wipe the fuzzy stuff off of the cridders and eat them and if you do it’s 911. Put it on speed dial 911. . . . Really.. . .. Speed dial.

As for the bacon grease Heck yes you have to have a can of it in the kitchen. I don’t because I married a Yankee but I know all about it. It’s a Yankee conspiracy that they put coffee in plastic containers so that we can’t have our bacon grease and we can’t fry a burger on the can, plastic melts.

codepoke said...

Milly?! Easy? You look at my five ingredients in one pot and call your recipe easy? Hahaha!

Really, though, I don't do recipes. I do ingredients. I just stick stuff together in a way that seems edible to me at the time. I'm usually right, but I'm the only one I have to please.

codepoke said...


Thanks for chuckling. :-)

You know, I don't know what the secret is to making a man cook (besides threatening him with going out to eat), but I know some of the stuff that stops us. We hate failure and embarassment. When those two possibilities are removed, there's at least a chance. But how to do that? I don't know. Once we're scared of embarassment, it's hard to get us to try anything. Much easier to hide behind the illusion of laziness.

Women just like different things about food than we do. Ya'll like presentation and complementary-ness and things to be "right." We like bulk and flavor. So, it's pretty easy for us to feel like failures when we make something that meets our criteria for fun.

I mean, what's with that "let sit 10 minutes before serving" idiocy? Are they kidding? Whom? I'll let it sit on my plate while I cut it up and eat it, if it feels some inner need to sit. It's things like that that we just don't get, so we don't mess with it.

Milly said...

Ok Cowboy now you listen to me! That is easy! My man is a "give me exacts" kinda guy and he did well at helping me with that mac and cheese. It’s pasta shells, olive oil, bacon, shallots, (I subbed those with green onions) flour, non alcoholic white wine, three cheeses, whipping cream, salt, pepper, bread crumbs, and parsley.

So it has a bit more then old fuzzy foods, you can cook it. You’re a smart man so I’m sure that you can make a mac and cheese dish.

I am open to the fact that not everyone wants to cook a meal that might require you to go to the grocery store with a list so here is a very easy one. It's rich so you'll want to add a salad, I use the pre made ones myself. I'd make smashed taters or something a bit bland to counter the richness. On the up side the vampires won't be bothering you for days. Garlic is good for you!

(The reason to wait is so the the juices stay in.)

40 Cloves and a Chicken
Recipe courtesy Alton Brown

1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic (Yes 40)
Salt and pepper
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Milly said...

If you don't have the thyme don't use it. I like the smart chickens. I’m trying to keep the hormones and antibiotics to a minimum in this house. They also seem to be a better chicken.

Kansas Bob said...

Hey!!! I resemble this remark:

"It seems I've run most of the men off from the site."

Milly said...

We love you Cowboys! Those other dudes need to cowboy up!

codepoke said...

Come on, Milly! What's the first thing you do? You give me a recipe that says I should let the bird rest 10 minutes after cooking it.

How do you expect me to react? :-)

I think the point being missed here is that I am happy with my cooking. Happy!

Milly said...

I know you're happy with it but I'm a girl so I have a need to help you boys out. Don't give that bird a rest if you don't want to. I will say you've explained why my man gives me that caveman look when I say I think it will be better if we let it rest. Women found fire first and it shows, it just kills you dudes to have to wait for the meat to be cooked that's why you want the steak rare.

Thanks for not freaking over the garlic. :[ . .and the sauce from my post would be good on other stuff. It has bacon in it :-}

karen said...

Eggloaf....it's what's for dinner...
good cookin' CP!

codepoke said...

We had your chicken tonight, Milly, and enjoyed it very much. Thank you for thinking of us. :-)

Milly said...