Sunday, May 28, 2006
Filling the Freezer
Before it gets too hot, Margy and I wanted to spend a day cooking a few things to stuff in our empty freezer for those busy weeknights. So we both got to work.
She made her increasingly renowned Italian quiche with sausage, mushrooms, spinach, and three cheeses (ricotta, Parmesan, Gruyère), and I made a ragu with beef and pork. Ragu takes a bit of prep time -- lots of chopping and sautéing -- but once it's on the stove it just sits there simmering for hours, and then it's done.
Not so with quiche. Margy and I always marvel at how much work those things take. She makes the dough, preps the filling while the dough rests, and then has to bake the crust for a few minutes, pull it out of the oven, and let it cool. Once the filling is finally in there, the real waiting game begins, as baking takes a while too, and by that point we're starving. But we got a great dinner out of it tonight, with many more, much easier dinners to follow with the frozen leftovers. We'll try my ragu in a day or two.