Friday, May 5, 2017

Magnifique!

By Laurel Inwood, from Kylie Logan’s Ethnic Eats mystery series



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 steak.

Fried liver.

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!


Quiche ala Inwood

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

3 eggs

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.



7 comments:

  1. Love your attitude toward pie crust! And the recipe sounds easy to make and tasty.

    ReplyDelete
  2. Tried to fool the kids on Thanksgiving...told them we'd made the pie crusts. It actually might have worked if I hadn't baked the printed directions from the package in with the crusts!

    ReplyDelete
  3. This sounds delicious! I love the cover of the next book!

    ReplyDelete
    Replies
    1. Yes, it is a great cover, isn't it? The blue is very soothing.

      Delete
  4. This sounds great. Will have to try it. Can't wait for your new release!

    ReplyDelete
  5. Congrats on your up coming release! Great recipe. Love quiche. Always intended to make one. Not sure why I never got around to it. But I do have everything on hand now. Sooo. Dinner is in the bag. Thanks for the idea. Love the cover. New author. new series is always exciting. Thanks for the intro. And the chance. Della at deepotter at peoplepc dot com

    ReplyDelete