Back when I was personal chef to a Hollywood mega-star, Meghan Cohan, I thought my life was tough. After all, there were all those party menus to plan, all those late-night suppers when A-listers showed up at the Malibu mansion after awards ceremonies, all those lovers of Meghan’s-- bad actors with great bodies who each had his own demands when it came to meals: eggs over easy but not too easy, coffee but only if it was grown in Honduras, kobe beef.
I thought that was hard?
Feeding the Hollywood crowd is nothing compared to keeping folks at Sophie’s Terminal at the Tracks happy!
The Terminal, see, has been a fixture in Hubbard, Ohio, for years. And over that time, its patrons have gotten used to a menu that would make the Hollywood crowd spit out their dental implants.
Fried baloney and onions.
Fried . . .
Well, you get the picture.
Is it any wonder that when I arrived to help my aunt run her restaurant, the Terminal was going down the culinary tubes?
That is, until I hit on the idea to feature a different ethnic food each month. Coming up, French foods!
I know what you’re thinking–too fussy, too many weird ingredients, too labor-intensive.
But I’m here to prove to you that it’s not. In fact, I’ll let you in on a secret recipe of mine that’s always a hit. Try it, it’s magnifique!
1 baked pie crust (yes, you could make it yourself, but why bother! Buy frozen and prepare according to package directions
1 C cheese of your choice
1C sauteed veggies Anything you have around. Mushrooms are always good to start, add a little onion, maybe some asparagus, or zucchini
1/3 C milk
1/3 C whipping cream
Let the pie crust cool for a bit, then sprinkle the bottom of it with half the cheese. Put the veggies on top of that. Whisk the eggs, milk and cream. Pour that in the crust. Top with the rest of the cheese.
Bake at 350 for approx. 30 minutes or until the filling is set.
This is a great way to use up bits of ham or sausage, extra vegetables, chunks of fresh mozzarella. Experiment and enjoy! Add a salad for the perfect dinner.
Join Laurel and the folks at the Terminal at the Tracks for their newest adventure, "French Fried," available June 6.