Ina Garten’s Book Signing

The twins and I are big fans of Ina Garten and her Food Network show Barefoot Contessa.  We love her program; her personality, her home and garden, her recipes, and how she is always cooking delicious meals for her family and friends. In November of 2012 Ina Garten came to town to promote her new cookbook Foolproof.  I thought it would be a great idea to go to her book signing with the kids. I looked into where she was coming and the closest place was going to be 45 minutes away. I really wanted to take Anjali and Rani for this event, but it was a weekday, I wasn’t sure if I wanted them to blow off an entire day of school for this.  But then as luck would have it my friend Rose called me and said there was a cancellation at one of the other book signing locations and they decided to come to Sur la Table in Santana Row instead!!  This was great news because Santana Row is 15 minutes from our home! Continue reading Ina Garten’s Book Signing

Vegetable Quiche

Vegetable Quiche:IMG_1902 (1)

Ingredients:

  • 2 cups shredded carrots
  • 2 cups chopped red and yellow peppers
  • 4 cups fresh baby spinach chopped
  • 2 readymade frozen pie crusts
  • 3 cups grated gruyere cheese
  • 1 cup parmesan cheese
  • 4 cloves crushed garlic
  • 2 tbsp fresh thyme
  • 2 sprigs of Rosemary
  • 8 eggs
  • 2 cups milk
  • 1 cup sour cream or whipping cream
  • Salt and pepper
  • Olive oil

Directions:

  • Preheat oven to 350.
  • Sprinkle some Parmesan cheese in the frozen pie shells and bake in oven for 10 minutes until melted. This prevents the quiche mixture from seeping through the piecrust.  Cover the edges of the pie crust with aluminium foil. This prevents the edges from burning while the quiche is cooking. Set aside.
  • Sauté garlic in olive oil.
  • Add shredded carrots and sauté until tender.
  • Next add pepper and sauté until tender.
  • Add spinach and mix-in. Set the mixture aside.
  • Meanwhile in a large bowl whisk together eggs, milk and sour cream. Add thyme and salt and pepper. Add cheese and mix in.
  • Next add the cooked vegetable mix to the egg mixture.
  • Evenly pour quiche mix into the pie crusts. Top with Rosemary sprigs.

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  • Bake quiche pies for 45minutes until a toothpick inserted in the middle comes out clean.
  • Let cool for at least 30 minutes before serving so the quiche has time to settle and is easy to cut.
  • Enjoy with a tossed green salad or soup.

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Cook’s Notes:  The quiche tastes even better the next day!

Summer Garden Ladies Evening

In the summer of 2008 I hosted a Summer Garden Ladies Evening. I wanted to give all my lady friends a chance to get dressed up and come hang out in the garden.  But I also wanted them to just enjoy themselves and just be served.  After thinking about this for a while I came up with the idea of asking the guys (mostly husbands of the ladies coming) if they would be willing to be waiters and servers and bartenders for the evening. The guys were thrilled to be surrounded by so many ladies and happily agreed!!  It was a fun filled evening with drinks, food, plenty of laughter and good cheer. Continue reading Summer Garden Ladies Evening

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