Khao Tom – Thai Rice Porridge

Khao Tom or Thai Rice Porridge made by Sumalee

Jars of Khao Tom or Thai Rice Porridge made by Sumalee

Ah, soup. Every family’s got one, and every gal has a favorite. While I have a long, sweet relationship with Tom Kha, the well known Thai coconut based soup, it’s Khao Tom, its less glamorous Thai rice porridge cousin, that springs to my mind when I think of homemade soup. My dad used to make buckets of this stuff when I was a kid, mixing together starchy boiled rice with ground pork and ginger, and then topping it with whatever was around– scallions, cilantro, peanuts, and my perennial fave, crispy fried garlic.

When I visited Thailand, we ate this in every town and village for breakfast, piled high with fixins. It satisfies the craving for something simultaneously brothy, spicy, salty, savory, tangy, and sweet, which is something I love about Thai food. This version can be thrown together in a big batch, kept in jars in the fridge, and then warmed as needed throughout the week for pretty much any time you need a little comfort food!

Here is the recipe that works for me, including the crispy fried garlic, or Garlic Crunchies, as my dad calls them (patent pending).

Note: I’ve used ground pork in this recipe because that’s how my family makes it, but the whole concept here is to use whatever you have around to make the soup, so adjust away! I think this would be delicious with tempeh, seafood, leftover rotisserie chicken, etc. I’m going to try sweet potato next time!

What is your favorite comfort food soup? Can anything beat this khao tom?

honest-millennial-signature Sumalee Eaton








A bowl of Khao Tom or Thai Rice Porridge made by Sumalee, with a cilantro and scallion garnish

Print Recipe
Khao Tom - Thai Rice Porridge
A traditional rice soup, eaten widely in Thailand as a breakfast dish, but perfect for any time of day! Make for a crowd or portion out as needed throughout the week.
A bowl of Khao Tom or Thai Rice Porridge made by Sumalee, with a cilantro and scallion garnish
Course Main Dish
Cuisine Thai
hearty bowls
Boiled Rice
  • 1 cup rice jasmine is good, but you can experiment
Meat and Soup Broth
Fried Garlic (Garlic Crunchies)
Course Main Dish
Cuisine Thai
hearty bowls
Boiled Rice
  • 1 cup rice jasmine is good, but you can experiment
Meat and Soup Broth
Fried Garlic (Garlic Crunchies)
A bowl of Khao Tom or Thai Rice Porridge made by Sumalee, with a cilantro and scallion garnish
Boiled Rice
  1. Add 1 cup of rice and two cups of water to a medium pot, and bring to a boil, then turn down and simmer for 5 minutes. Please, for the love of god, salt your water.
  2. Add 4 cups of water or so to the pot, bring back to a boil, then let simmer for 12-15 minutes while you prepare the rest of the soup. The idea is to have soft, over boiled rice, and you can remove it from heat when you feel it gets to this point.*
Meat and Soup Broth
  1. Over medium high heat, saute the onion in oil until fragrant, then add the lemongrass and ginger and saute until fragrant. Season with salt and pepper.
  2. Add the ground pork and garlic. Season with salt and pepper. Break up the pork into small pieces, cooking until all pink is gone. Add in the fish sauce and soy sauce, incorporate well.
  3. Pour the stock over the pork mixture, bring to a brief boil, and then simmer for about 5 minutes. You can eyeball the amount of stock based on the broth-meat ratio you desire.
  4. If eating immediately (and why not?), portion some boiled rice in a serving bowl, then pour the soup mixture over it to taste. Garnish to your heart's content and enjoy! If you are saving for later, allow everything to cool, and then store rice and soup in a single container. When you're ready to eat, warm a portion and garnish.
Fried Garlic
  1. Heat the olive oil in a small skillet or saucepan over medium heat. Add the garlic, and gently stir. Babysit until garlic has some nice color and appears sufficiently crispy. Remove from heat to avoid burning. You can easily do this while the pork is cooking and it will still be hot when it's time to serve!
Recipe Notes

On boiled rice: If you plan to save the soup to eat over a course of time, you should be careful not to overcook the rice too much. It's still boiled rice, but if it is super mushy and then you add it to the soup broth to store in the fridge, it will be super mushy. Matter of preference,  but I like my rice to still be defined in this soup.

You can also use leftover rice, just boil it with the broth when it's ready.

Garnishes: This dish is made to be garnished to death! My favorite toppings are fried minced garlic, fresh ginger (as if there isn't enough already), cilantro, scallions, and a squiggle of sriracha, but any condiments you desire are also appropriate. Sweet chili sauce, lime, nuts/seeds, avocado, bean sprouts, alfalfa sprouts, Thai basil, etc would all be delicious!

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Meal Plan Experiment Wrap Up and Review: The Nitty Gritty

BA Basics Meal Plan Pimento Cheese Shrimp and Grits

Welcome back to my Meal Plan Experiment, BA Basics by Bon Appetit magazine.

Time for the grand finale, a Friday night meal full of grease and goodness, Pimento Cheese Shrimp and Grits. Leading up to this moment, I’ve successfully cooked four meals on the meal plan, with the only tears arising from enthusiastic onion chopping (and there is A LOT of red onion in this meal plan). To see all of the meals in the Meal Plan Experiment, check out this post. Scroll down to see my review of the whole meal plan!

BA Basics Meal Plan Night #5: Pimento Cheese Shrimp and Grits

BA Basics Meal Plan Pimento Cheese Shrimp and Grits

Favorite Recipe Quote

They’ll keep cooking and become tender, creamy, delicious, the only way to tell is to taste. If they’re gritty, sandy, grainy in any way, then they’re not done yet. So yes, they’re called grits, but they shouldn’t taste…gritty.

Time to doctor up that shrimp. In a bowl, mix the shrimp with parsley, 2 tsp. lime juice, bacon, and remaining 2 tsp. sambal oelek—oh right, don’t forget salt + pepper. Almost there! Put grits into bowls. Put shrimp on grits. Put spoon into grits…and I think you can figure out the rest.

Due to My Deviant Tendencies

First up, I used magical grits that Jeremy bought months ago that we keep in the freezer. But really, they’re Bradley’s Country Store Coarse Stone-Ground Grits, and instead of boiling for a few and chilling out, you let the liquid boil, stir in the grits, and then let it simmer for an hour. The result is delicious, but it does take a minute (and by a minute, I mean a literal hour).

I added cilantro again, because I figured it would complement the lime and sambal oelek mixed into the shrimp. I also deviated by using already cooked shrimp from Monday, which I peeled and reheated in the bacon grease. In hindsight, I really shouldn’t have put the two shrimp meals at each respective end of this week, should I?

I didn’t measure the pimento cheese at all, just dumped in the remainder, which turned out to be one of the best decisions I’ve ever made.

Make it Again?

Yes, this was actually my favorite meal of the bunch. Shrimp and grits is always delicious, but adding that pimento cheese and sambal oelek turned the grits into a confection more like queso-grits, which was pretty awesome. The spicy Asian-influenced shrimp topping was just a bonus at that point, and the whole thing heats up again delightfully.

BA Basics Meal Plan Review

BA Basics Meal Plan fruit chutney in the pan, made to accompany the Pimento Grilled Cheese SandwichWhew– done! I didn’t think I would make it, but I’m really pleased I went outside my box and completed this meal plan top to bottom. Imma start with the caveats and follow up with the positives, because I like to end on a nice note!

Disclaimer: I absolutely did not follow this plan to the letter, though I did use all five of the recipes in one week. I have outlined my individual modifications to each recipe in each individual post. My opinion has no bearing on the quality of the meal plan, it’s just how I feel about my experience.

My not-so-favorite things about this meal plan

This meal plan has no illusions about what it is: basic. I gathered after the first few recipes that it was aimed at very young cooks who are learning to branch out into new skills and ingredients, and it is a wonderful meal plan if that’s who you are. These weren’t necessarily meals or ingredients I would normally use, such as pre-made pimento cheese, but it was fun to give them a whirl and I’m thankful for the opportunity as it’s given me ideas for future adaptations.

I was expecting something a little more classic Bon Appetit (rich, complicated, and delicious), but given that the goal of the meal plan was to provide five recipes using 15 ingredients, with each prep time clocking in under an hour, I would say this is a pretty tight framework. I made the pasta, soup, and sandwich all in a row (directly disobeying the meal plan’s orders), and I felt that they all had a veeeery similar taste profile, again, due to the repetition of ingredients in each recipe. However, since there were only 15 ingredients to work with, this is to be expected, and I ain’t mad at only having to shop for 15 ingredients.

Things I liked about this meal plan

Shrimp Pasta from the BA Basics Meal PlanThose things being said, I really, really enjoyed the shit out of this experience. I thought the recipes were pretty creative, a great example of “working with what you’ve got”. The recipes are actually all pretty tasty, and as I’ve noted before, I now know exactly how I would like to modify them in the future. Also, if I haven’t mentioned this before, the voice and humor of the recipes is right up my alley, and I had a lot of fun reading and watching all of the supporting material before cooking every night. Huge, huge plus, in my opinion!

The most enlightening part of the experience was not having to stop at the store a single time during the week, and having a plan for dinner every single night. This, I can definitely get on board with! I felt very organized and adult, which is always top priority. I really looked forward to making dinner every night and writing the blog post the next day.

To sum up, I’m grateful that I followed through with this meal plan, which is a high quality, well written plan that made me feel awesome about cooking dinner every night. In the future, I know to examine the whole plan from a big picture standpoint before buying ingredients, so that I make preparations to modify things. I recommend the plan wholeheartedly to anyone who wants to dip their toes in the shallow end of being a responsible adult.

Do you have a meal plan you swear by? Are you one of those super adults who can actually craft their own meal plan? BA Basics Meal Plan Pimento Cheese Shrimp and Grits

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Meal Plan Experiment Night #4: Thai One On

BA Basics Meal Plan Crispy Chicken Thai Salad

Welcome back to my Meal Plan Experiment, a highly scientific dive into the world of thoughtful, responsibly plotted meals. For my first foray into this very adult venture, I’m using a meal plan by one of my favorite sources for recipes and general food porn, BA Basics by Bon Appetit magazine.

We are in the home stretch now, having cooked four meals and (pretty much) stuck to the plan the whole time. Wednesday night, I made tasty little Pimento Cheese Sandwiches, and last night, a meal inspired by my family’s home country, Crispy Chicken Thai Salad.

BA Basics Meal Plan Night #4: Crispy Chicken Thai SaladBA Basics Meal Plan Crispy Chicken Thai Salad

Sumalee in Thailand drinking coconut juice
Me in Thailand at age 14…the juice was warm, that’s all I’ll say.

What can I say? I was pretty suspicious from the start. The word “Thai” is always a red flag to me, because I feel that it’s devolved into a cheap buzzword that people use interchangeably with “Asian”. I once saw a recipe in a magazine for “Thai Salmon and Corn Chowder”…heh?

The apples had me worried, the cherries I didn’t get at all, and the parsley really had me feeling like this was the last dish designed on the meal plan, created purely as a kitchen sink catch-all for the remainder of the ingredients that didn’t make it into the other meals. I just wasn’t sure this was going to come together.

I can say it: Wrong. Wrong, wrong. I was so wrong. The fish sauce-lime juice dressing 100% makes this recipe Thai-tasting, even if the ingredients are a little untraditional. The matchstick apples were delicious, providing the perfect touch of crisp and tart, and the cherries (while unfamiliar) were really fun. And the nicest thing is this, like all of the other meals, went together super quickly and easily. Props to Earlier This Week Sumalee, who prepped all the rotisserie chicken breast for this meal!

Favorite Recipe Quote

I put the plucked stuff into the plastic lid of the container it came in so that I didn’t have to wash more bowls later—is that what they call a pro tip? Let’s go with that.

Mix it all together and serve over rice. The oddball combination of the dried cherries with the Thai flavors will have you like, takeout who?


BA Basics Meal Plan Crispy Chicken Thai SaladDue to My Deviant Tendencies

Disclaimer: I made this meal without reference because my phone was charging in the other room, so it was kind of like a memory test.

As a result, I left out the peanuts, which I kind of regret, because I think they probably would have grounded the meal a lot. I did not measure the fish sauce (totally living on the edge here), and in addition to the parsley, I added some cilantro leaves leftover from my roommate making guacamole (thanks, Kevin!), because if you have cilantro in the house and you’re making something that’s supposed to be Thai, there’s just really no excuse.

Also, didn’t have jasmine rice, so I used basmati, which I do not regret because it is delicious.

Make it Again?

Yes, definitely, or at least some variation. This is one of those meals that you can make for packed lunches or to bring to an outdoor potluck and have everyone compliment you on it the whole time. It reminded me a lot of Yum Nua, which my mom used to bring to functions all the time (even though she’s my white half). I don’t know if Jeremy has tried this yet because he was out with friends, and while this was delicious, it’s definitely not 1am-I’m-drunk-and-want-food food. I can see this working with all kinds of variations in the usual Thai yum tradition, but I was really glad to have my eyes opened to using the apple for a substantial vegetarian ingredient.

I see the light at the end of the tunnel! Only one meal to go before we determine if this Meal Plan Experiment was a success and whether I’ll go back to my irresponsible ways. Only time will tell.

Am I too touchy about the term “Thai”? What makes something “taste Thai” according to your taste buds?

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Meal Plan Experiment Night #3: Getting Cheesy

BA Basics Meal Plan Pimento Grilled Cheese Sandwich with fruit chutney

Welcome back to my Meal Plan Experiment, a week of determining whether I save any sanity, money, time, or calories by using a well-constructed meal plan, rather than just running wild in the grocery store. (I’m not yet convinced.) Our framework for this experiment is the new series by Bon Appetit magazine, BA Basics.

Last time, I talked about the tasty Chicken Stew, which was made scandalously easy to prepare by using a rotisserie chicken. Not mad at it, just sayin’.

BA Basics Meal Plan Night #2: Grilled Pimento CheeseBA Basics Meal Plan Grilled Pimento Cheese sandwich

Wednesday’s meal consisted of a crispy grilled cheese sammie, using pimento cheese spread, and a simmered, spicy fruit chutney as a spoon-on condiment. Jeremy seemed very skeptical of both a sandwich for dinner and a fruit chutney, but he has been very gracious about me doing all of the cooking this week. This is the sort of meal I would make for myself if I was single, so I guess it makes sense that it isn’t the most compatible with my boyfriend.

BA Basics Meal Plan fruit chutney in the pan, made to accompany the Pimento Grilled Cheese Sandwich Favorite Recipe Quote

This finale really was grand:

Hold up: First brush some olive oil onto your cast-iron skillet, either with a brush if you own a brush (nice) or pour it in and use paper towel to wipe the excess—it’s a free country. And if you don’t have a cast iron, a stainless steel skillet or nonstick will also work, they just won’t get quite as impressive of a crust. How important is crust to you? Ask yourself. Every day.

Cool over medium heat until golden brown thanks to mayo, like in the totally not posed photo below, about 3 minutes per side. Serve with the chutney, which I spooned onto every bite and, to be honest, haven’t been much happier.”

Due to My Deviant Tendencies

I forgot to mention in the last recipe that I actually can’t find any chile powder in my house, so I’ve been subbing a mixture of garlic powder and paprika. Totally not the same thing, but it gets the job done as long as you’re using that sambal oelek. Aside from that, I did a pretty great job sticking to the plan because, let’s face it, this recipe was pretty hard to mess up.

Make it Again?

Yes, I would make this again– but not for dinner. Jeremy lovingly ate up his sandwich, but we both decided this was more of a weekend between-meals snack for him, rather than a weeknight dinner. In fact, he even ate up the last of the Chicken Stew from the night before afterwards, so maybe serving this as a soup-and-sandwich combo is the best choice. I would love to try this sandwich on a more substantial seeded bread, and I would definitely make my own pimento cheese next time, though using it out of a tub was convenient and not horrible (which is the point of this whole meal plan thing, right?). I will absolutely be spreading mayo on the outside of my grilled sandwiches from now on, because that shit rocks.

Alrighty, only two more meals to go in this very serious, completely scientific Meal Plan Experiment. Fingers crossed!

Do you eat sandwiches for dinner? More importantly– what is your stance on mayo?

BA Basics Meal Plan Pimento Grilled Cheese Sandwich with fruit chutney

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Meal Plan Experiment Night #2: Stew You!

My version of chicken stew from the BA Basics meal plan


Welcome back to my Meal Plan Experiment, a week of playing fast and loose with the new Bon Appetit Basics meal plan series. I say “playing fast and loose” because thus far, I haven’t been able to do anything else!

Monday night, I made Spicy Pasta with Shrimp, for which I rebelliously cooked the shrimp in their shells, allowing all of the rich, seafood-y goodness to infuse the oils before toasting the noodles. Yeah, you heard me.

For Tuesday’s meal, I chose to go a little out of order from the original plan to better accommodate Jeremy’s work schedule. The weather has finally broken here and we have a nice (Florida) chill in the air, so this BA recipe for chicken stew sounded perfect. Let’s see how I did!

BA Basics Meal Plan Night #2: Chicken Stew with Cherries and Cannellini Beanstheirs-v-mine-1

Two of the recipes in this meal plan call for a rotisserie chicken. Not exactly what I expected from Bon Appetit, but I faithfully followed the ingredient list and bought one anyway…

And those bitches are genius. Seriously, using a rotisserie chicken made this recipe go together so easily, it’s almost sinful. I peeled the skin off, separated the dark from the white meat, shredded the breasts for another meal this week, and got to watch almost an entire episode of Poldark while I did! I also got chicken grease all over my phone pressing pause while I read the recipe, but all in all, it was a win.

Although the general messiness of my hands may also account for the general lack of photos in this post! Here’s a photo of shirtless Ross (and one very happy makeup artist) to make up for it. Ross Poldark assisting me with my meal plan

Favorite Recipe Quote

After 3–5 minutes, once the skin is stuck to the pan, stir and remove. You can throw the skins out, if you’d like. I just ate them with a piece of the onion from the next step, because that’s how I roll.

Due to My Deviant Tendencies

Speaking of chicken skins, I let those babies get crun-chy. They were basically small grease bombs that sent sudden explosions of oil bursting out of the pan every few seconds, but well worth it. The ones that I didn’t prematurely gobble up made great stew toppings, so I skipped the croutons that are suggested in the recipe, which means that I also am doing a pretty shitty job getting through the loaf of wheat bread the meal plan calls for. Ah, well.

Make it Again?

I think so! This stew was surprisingly rich for the amount of time it took to throw together, though next time I would probably do just a single can of beans and hold off adding it until everything has simmered and reduced as bit longer. It made a great “reheat and eat” option for Jeremy when he got home from the bar and I loved the little burst of bright flavor from the cherries. Definitely recommend this recipe to impatient lover of soup everywhere.

Whoo, made it through another night of actually following instructions, if you can believe it! Wednesday’s meal might hold some surprises, so stay tuned for the next installment of my Meal Plan Experiment.

What’s your relationship with rotisserie chicken? Is it a faux-pas or a godsend? Am I being too dramatic here?

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BA Basics Meal Plan Experiment

BA Basics Meal Plan Monday night meal of spicy past and shrimp

I’m not great at recipes, never have been. Cooking with Jeremy has turned out to be a huge education in the science of cooking, and it’s honestly a miracle that I thought I could cook before now. In addition to teaching me how to use measuring devices, he’s weaned me off of combining rando recipes from the internet (though I still love my fellow foodie bloggers!) and encouraged me to concentrate on following single recipes from reliable sources like Epicurious, and our perennial favorite, Bon Appetit magazine. (Go ahead, call us snobs.) Next up in my culinary journey: actually using a meal plan!

While we might put together some pretty sweet meals, reasonably budgeting for groceries is definitely not one of our strong suits. The two of us in a grocery store is more a lesson in self-indulgence than self-control, so I decided it was time to experiment with a meal plan framework. I knew there were plenty of meal plans out there, but I felt like a lot of them were aimed at parents whipping up healthy meals for four before finishing homework and getting the kids to bed, rather than two 20-somethings craving a restaurant quality meal, half a bottle of wine each, and passing out in front of Netflix with our pants off. Lucky for us, Bon Appetit has a cool new series called BA Basics, which is designed to make weeknight cooking both delicious and simple for foodies. Each meal plan begins with a list of 15 ingredients that make 5 fancy-ish meals, and I started my meal plan journey this past Monday!

Here’s the meal plan lineup for our week:

Monday: Spicy Pasta with Shrimp and Tomatoes

BA Basics Meal Plan Monday night meal of spicy past and shrimp
See review below…

Tuesday: Chicken Stew with Cannellini Beans and Cherries

Chicken stew from me and BA, part of my meal plan experiment

Wednesday: Pimento Grilled Cheese with Apple-Cherry Chutney

BA Basics Meal Plan Grilled Pimento Cheese sandwich

Thursday: Crispy Chicken Thai Salad

BA Basics Meal Plan Crispy Chicken Thai Salad

Friday: Bacon-y Shrimp and Pimento Cheese Grits

*I’ve switched the order around a bit to fit our schedule a little better. Jeremy is at the bar on Tuesday and Friday, which means that I usually try to make something that will be delicious rewarmed (because my happy ass is already in bed by the time he gets home!).

LOVE the “step by step” instructions BA provides in addition to every recipe in this series, which are written in paragraph form, complete with snarky asides and tips that would be a bit much for recipe instructions. These actually make me WANT to follow instructions, which is really saying something. (I’m all style, no substance, you can say it.)

So here’s the deal…

I’ll be sticking to this BA Basics meal plan as much as is Sumalee-possible. I’ll post the results as individual posts, including my favorite quote from the instructions, how I deviated from the recipe (just to be fair), and whether I would make the dish again. Then, when the week is over, I’ll review the whole meal plan. WOO COMMITMENT

You can read about my first foray into following a meal plan below!

BA Basics Meal Plan Night #1: Spicy Pasta with Shrimp and Tomatoes

Ba Basics Meal Plan Spicy Pasta with Shrimp
BA’s Version
Shrimp Pasta from the BA Basics Meal Plan
My Version

Jeremy picked up the things we didn’t have on his way home from school, and off I went. Monday night’s slated meal was called “Spicy Pasta with Shrimp and Tomatoes”, and turned out to be just that. It’s an interesting mix of classic Italian flavors with southeast Asian flair, which works because as Jeremy said, if you add tomatoes to fish sauce, you’ve basically got an Italian profile. (Right? That’s what you said, right?)

The dish went together easily, except for the part where I had to toss small pieces of pasta in the oily bits in the bottom of the pan and I kept making a huge mess. Definitely a moment that makes you think, “Am I even doing this right?”.Ba Basics Meal Plan Spicy Pasta with Shrimp

My Favorite Recipe Quote

(Add or subtract sambal, depending on your heat tolerance. I went all in and added an extra teaspoonful when I made it.)

Oh good, so that extra tablespoon I added should be fine, right?Using head on shrimp as an alteration to the BA Basics meal plan

Due to My Deviant Tendencies…

I cooked the shrimp heads on. I realize that most people would rather their shrimp be deveined, but as Jeremy said, there is literally no dish that cannot be improved by cooking the shrimp whole and then sucking the goodness from the head. I regret nothing.

Make It Again?

Sure. This wasn’t Jeremy’s favorite, but we did like it well enough. We both agreed that using whole pasta noodles would be a better choice, though perhaps if we used the fideos that the original recipe called for we would feel differently. This felt a little…simple for BA, but I have to admit that I am really enjoying the lack of BS, so that’s a plus.

Alright, one night down, four to go! Stick around to see whether this week ends in triumph or tears.

Do you use meal plans? What’s the goal– budget, health, time? Convert me in the comments!

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The World’s Most Labor Intensive Quiche

Finished Quiche Lorraine

Slicing into the Finished Quiche Lorraine

I’m trying to learn to use recipes. It’s something I’m not especially good at. I’ve been craving quiche, so Jeremy and I picked out a recipe on Bon Appetit for a beautiful Quiche Lorraine that I would make on my own. Trusting Jeremy’s instincts and BA’s taste, I gathered all the ingredients and set to cooking.

Raw Quiche CrustHoly shit. This is probably very obvious to everyone else, but never embark on a recipe without reading it very thoroughly and all the way through. I was simply not prepared for the FIVE HOURS this quiche took from start to slice. The bacon must cook. And cool for one hour. The half and half must be brought to bubble. And then cool for one hour. The pie crust must rest for an hour, be rolled and put in the dish, chilled for 30 minutes, baked for 25 minutes with weights, then baked for another 20 minutes without weights, and then cooled for 20 minutes. The assembled quiche must cook for 55-75 minutes…and then cooled for THREE HOURS before slicing. Maybe this is normal policy for quiche, but I certainly wasn’t expecting it. Lesson learned. Raw Quiche Crust

Finished Quiche LorraineThe resultant Quiche

Fortunately, everything came out very tasty, but to be honest, I really think I could have winged it and made something just as tasty. The texture is incredibly silky in the end (reminiscent of silken tofu texture), so if that’s something you like, you might want to try this recipe. I believe I’ve also discovered that I prefer a shallower quiche for a greater crust-to-egg ratio, not to mention that 8 eggs makes A LOT of quiche for two people. I did really enjoy the crust, though I wish I had gone for the upper end of the cooking times for a bit more browning.

This BA recipe is wonderful if you like a super deep dish, silky quiche. It was also reasonably easy for a dummy like me to follow, even though I don’t think I’ll be using it again. In the meantime, I’ll just keep mixing up random proportions of egg and milk in a bowl and throwing in whatever the hell I feel like. Slice of finished quiche lorraine

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Spaghetti and Meatballs

Plate of Spaghetti and Meatballs with grated cheese

There’s a bit of an ongoing tension in our house about pasta. Jeremy and I both love pasta, but when it comes to choice of noodles, he always likes something “chunky” like rigatoni or penne, and I undoubtedly prefer a long, squiggly noodle like linguine or pappardelle. However, there is one dish we can both agree should only contain a noodle you have to twirl, and that, my friends, is spaghetti and meatballs.Homemade spaghetti and meatballs on a plate

Mixing up the meatball mixture for spaghetti and meatballsSeriously, when it comes to throwback childhood food, does anything beat spaghetti and meatballs? It’s not a meal I eat often, but when I do, I feel like I could eat a mountain of it. Here’s the thing: my mother made “spaghetti” for me growing up, but she always made it with angel hair, preferring the delicate texture of these noodles to traditional spaghetti. You can imagine my intense confusion when I was served actual spaghetti at other people’s houses and at school. Something like, “Why does everyone serve these thick, ungainly noodles that the sauce just slips right off? Why is this so much harder to eat than at home?”Meatball mixture for spaghetti and meatballs

Lucky for me, Jeremy is very accommodating and agreed to make spaghetti and meatballs with angel hair just for me. He insists that this dish really should be made with a more substantial noodle to balance the meatball aspect, but I maintain that the way the sauce hugs the noodles and can be neatly wrapped into bite on the fork is worth it. He ate two portions, so I’m going to take that as a concession.
Row of meatballs before cooking

Zach Gelinas eating Spaghetti and MeatballsNormally, this is our date night at home, but lovely Zachy crashed and ate with us, which is never a bad thing. He was even wearing his recently acquired “business casual” attire from work, and managed to finish a plate of spaghetti without getting a single stain on his white shirt. Much adult!

Anyway, here’s the recipe we used for the sauce and the meatballs, and I definitely recommend it. 

Oh, and in case anyone was wondering, leftover spaghetti goes awesome with avocado!

What’s your “old reliable” when it comes to pasta? Where do you stand on the angel hair/spaghetti debate?

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