Normal times, but excitement coming up

Time for a new post! Not much really new around here... just work and school... the little time I have to prepare meals, I just make something I've made in the past that'll last me a week or so, like the Pioneer Woman's Pasta with Tomato Cream Sauce, which I've probably posted about in the past. It's really a great sauce. It tastes like it came from a restaurant, but you can make it right at home with some tomato sauce, heavy cream, olive oil, butter and garlic-- in approximately the opposite order of that list, haha.

Anyway, something exciting is coming up in a few weeks! You know how I love New Orleans, well, a city near me called Campbell is having a New Orleans style festival that takes place every year. There will be plenty of Cajun/Creole food, a brass band and other music, arts and crafts, and more.

Some of my coworkers and I are going to try to go together. It will be my very first festival ever in the bay area, I think. I did go to the anime convention in San Jose a couple times, but that's a little different from a festival.

So, you can definitely look forward to a post about that. :)

Success With Quiche

Ever since I visited Tartine Bakery in San Francisco the other weekend and got a slice of their quiche, I have wanted to make a quiche of my own, better than any quiche I have made before. I wanted to make a really good quiche, so I turned to Deb at Smitten Kitchen because her recipes are excellent. For the custard filling and an idea of measurements to make the size of quiche I wanted, I took the example of a mushroom quiche she recently made, but added in less mushrooms and some of my own vegetables, and using pre-made crust.

Spring Quiche

Ingredients:

2 refrigerated pie crusts
10 ozs mushrooms (you can use a variety of kinds)
4 spears of asparagus
Half a zucchini
2 cloves garlic
1 tbsp olive oil
1 tbsp butter
1 tsp dried thyme
3/4 cup shredded Monterey Jack cheese (shred by hand, it'll melt in better that way)
6 eggs
2 cups milk (I used soy milk)
2 cups heavy whipping cream
Freshly grated nutmeg
Salt

Instructions:
 0. Preheat oven to 325.
1. In a 9 inch Springform pan, place the pre-made pie dough. You might want to coat the pan with a little olive oil before you put the crust in but I didn't and it didn't stick. Refrigerate for later.
2. Chop up vegetables and cook for 5 minutes in a frying pan with the olive oil. Add the butter, garlic and thyme and cook on medium for 10 more minutes.
3. Whip three eggs in a bowl. Then add 1 cup milk and 1 cup heavy whipping cream, plus some salt and a few grates of the nutmeg, and beat vigorously with a whisk until frothy, 5-10 minutes. This would be a lot easier with a kitchen aid but you don't need one.
4. Take out the pan from the fridge,  add 1/4 cup of the cheese, half the vegetable mixture, and the custard mixture. Repeat the custard mixture with remaining eggs/milk/salt/nutmeg, sprinkle another 1/4 cup cheese ontop of the first custard mixture, add in the rest of vegetables, and pour in the second batch of your custard mixture to fill the pan. Then sprinkle the last 1/4 cup of the cheese ontop of that and bake in the oven for an hour and a half or until a toothpick comes out clean.
5. Let cool on a wire rack or away from the stove for 15 minutes. Place on a baking sheet, unhinge the pan and remove the outer part of the pan to cut the first piece. It's easier to cut after you cut the first piece and you can put the pan back together after that.

I've really enjoyed this quiche throughout the week. The filling is easily adaptable to other ingredients, for variety. One slice left, I think that'll be breakfast or lunch tomorrow. :)

San Francisco: The Mission District

Last weekend I made my first visit to the Mission District of San Francisco. It's called that because there is a mission there, along with several cafes, some restaurants, and markets.

I was meeting with a friend there, and before the meetup I did some exploring. I came across Duc Loi Supermarket, which is frequented by one of my favorite bloggers over at Brokeass Gourmet.

They had a great selection of produce, and various kinds of Asian noodles, among other things. I can see why she likes shopping there. :)

 This is the pastry display at Tartine Bakery, a very popular cafe. The line was out the door, as you find in the best places in San Francisco.

This is their quiche. I got a piece of it and it was delicious.

 My friend and I got sandwiches from Bi Rite Market. I got a very tasty turkey sandwich with lettuce, tomato, lemon aioli, and avocado mash.

We had our sandwiches at Dolores Park. It's a lovely park full of grassy hills and trees.

There's even a fun playground for kids.

We got ice cream at the Bi Rite Creamery, too. They had really unique flavors. I got a roasted banana and lavender honey ice cream cone.

So, that was a nice day!