smokinscot wrote on 06/09/10 at 18:44:34:Sean wrote on 06/09/10 at 15:09:19:NICE work, Shane!
What'd I do? Oh, the quiche! Yeah, it's a damn good recipe, I've been making it for years, learned the original from my mom and got the rice crust from Graham Kerr, aka the Galloping Gourmet. I saw an episode of The New Galloping Gourmet years ago, he was re-working his original Quiche Lorraine recipe, making it lighter, and he made that rice crust. I thought it was a great idea. You could use it for pretty well any savory pie type creation.
That is, in fact, what you did...
Tonight we celebrated my first Father's Day with some Roasted Lamb, Roasted local New Potatoes and Roasted local Baby Carrots.
A damn fine meal, indeed.
I marinated the Leg of Lamb in EVOO, Rosemary, Garlic, Kosher Salt and Balsamic Vinegar for a couple days and it was TASTY!
Shoulda taken a photo, though...