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yagathaiWhile I made dinner last night, I also whipped together a quiche for dinner tonight. Roommate's boyfriend is visiting for the weekend, and she's using the kitchen tonight to bake him a cake, so I figured I'd get a jump on things rather than try to coordinate with her.
I used some smoked "chorizo"* from a local(ish -- it's on the other side of the state) farm, some mushrooms, shallots, garlic and onions, and I decided to see what would happen if I used some artisanal Mexican queso fresco instead of a more conventional cheese. The result certainly seemed nice and moist, but it was a salty block of cheese and I'm worried that when you combine that with the "chorizo", also quite salty, I may have overwhelmed the custard with saltiness.
We'll see.
*I was excited when I first heard about this product ("Smoked chorizo? Those are two of my favorite words put together!") but while it isn't bad per se, it's definitely not what I would call chorizo. It's like some salt-of-the-earth German farmer from Lancaster County read a description of chorizo in a book somewhere and thought "Ja, we can do that. Magda, add some paprika to the kielbasa mix!" I mean, don't get me wrong, it was very nice slightly-spicy smoked kielbasa, but it wasn't chorizo.
ETA: Yep, salty. Not inedibly so, but definitely more than I'd like. Should have added something sweet -- carrots, tomato, something. Ketchup does it some good, though. Cuts the salt.
ETA2: Too crumbly. Using the queso fresco was a bad call. Ah well!
I used some smoked "chorizo"* from a local(ish -- it's on the other side of the state) farm, some mushrooms, shallots, garlic and onions, and I decided to see what would happen if I used some artisanal Mexican queso fresco instead of a more conventional cheese. The result certainly seemed nice and moist, but it was a salty block of cheese and I'm worried that when you combine that with the "chorizo", also quite salty, I may have overwhelmed the custard with saltiness.
We'll see.
*I was excited when I first heard about this product ("Smoked chorizo? Those are two of my favorite words put together!") but while it isn't bad per se, it's definitely not what I would call chorizo. It's like some salt-of-the-earth German farmer from Lancaster County read a description of chorizo in a book somewhere and thought "Ja, we can do that. Magda, add some paprika to the kielbasa mix!" I mean, don't get me wrong, it was very nice slightly-spicy smoked kielbasa, but it wasn't chorizo.
ETA: Yep, salty. Not inedibly so, but definitely more than I'd like. Should have added something sweet -- carrots, tomato, something. Ketchup does it some good, though. Cuts the salt.
ETA2: Too crumbly. Using the queso fresco was a bad call. Ah well!
