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Two Thoughts

I have to completely different and unrelated things on my mind today…

First thing: Yesterday, we went into Boston to see the last of this year’s Huntington Theatre Company’s productions. We saw The Comedy of Errors, performed by the Propeller Theatre Company from England, which is being performed in repertory with Richard III, which we didn’t see. Propeller Theatre Company is an all-male troupe, just like Shakespeare was performed back in the day. All I can say is that it was HILARIOUS!

Listening to Elizabethean English takes a while to get used to. It’s like listening to a foreign language. About halfway through the first act, the rhythm started to connect in my brain. But, the physical comedy made up for the words.

The basic plot centers on a case of mistaken identity, actually confusion of two sets of identical twins, a pair of masters and a pair of slaves. Everyone is getting the twins confused, the wife, the sister-in-law, the merchants, even the masters and the slaves. Two hours of belly laughter.

If you live in the Boston area and have some free time between now and June 19, you must try to see this show.

Second thing: Of course, it has to be food related. I picked up a huge bag of beet greens at the farmstand in Maine and was inclined to make a quiche. A tour of the fridge indicated something Greek inspired was the way to go. I combined sauteed greens with feta cheese and olives. I baked the crust in a springform pan, making the sides higher than the typical removable-bottom quiche pan. It made a nice, solid, tart; perfect for lunch with a salad. It had a funny pink tinge from the beet greens, but the flavors were delicious. I can’t wait to make it again.

Beet Green Quiche
Makes a 10-inch tart
Serves 6-8

Pastry dough for a 10-inch single crust (use your favorite recipe or mine)
1 Tbsp olive oil
1 onions, chopped
1 clove garlic, minced
1 generous pound of beet greens, rinsed well but not dried
2 eggs, lightly beaten
1 cup milk
1/4 lb feta cheese, crumbled
1/2 cup pitted Kalamata olives, quartered lengthwise
1/4 cup pine nuts

On a well-floured surface, roll out the pastry crust to a 14-inch circle. Transfer to a 10-inch springform pan. The sides should be about 2 inches high. Prick the dough all over, including up the sides, with a fork. Chill the dough in the pan for at least 30 minutes.

Partially bake the crust. Preheat oven to XXXF. Place a piece of parchment paper on the crust and fill completely with dried beans or pie weights. (I use a jar of small white beans, 1 to 2 pounds, which I can use for about a year before needing to replace.) Place pan on a baking sheet. Bake for 12 minutes, until set. Carefully remove the parchment and beans. Return to the oven for another 5 minutes or so until it just starts to brown.

Make filling: In a large skillet, heat the olive oil. Saute the onions and garlic until soft. Add the beet greens and cook until wilted and most of the liquid as evaporated, about 8 minutes. Transfer to a cutting board and coarsely chop. In a large bowl, lightly beat the eggs. Add the milk. Stir in the beet greens, feta cheese, and olives to combine well.

Pour the filling into the crust. Sprinkle with pine nuts. Bake for 40-50 minutes, until center is set. Transfer pan to a wire rack to cool.

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