MrsDrPoe: Quiche

It's another What's for Dinner Wednesday here on the blog!  Tonight I'm going to share with you one of my favorite dishes, quiche.

Ingredients: pie crust, 5 eggs, 1/4 cup milk, 1/2 cup cooked, chopped chicken*, 1/2 cup shredded cheddar cheese*, 1/4 cup bacon bits*.

Scatter chicken, bacon, and cheese in the bottom of your favorite pie-crust (unbaked is best).  Beat eggs, milk, and seasonings together with a fork in a medium bowl, and pour the mixture over the meat and cheese.

Bake at 350 until the egg is cooked and set and the crust is browned (about 40 minutes).  Enjoy!

*These ingredients are optional and can be changed to fit whatever you have on hand.  There is a multitude of veggies, meats, and cheeses that you can combine (or omit) to make this dish your own.

MrsDrPoe: Corn Fritters

Today's What's for Dinner post could actually be an appetizer or side dish: Grandmama Wolgemuth's corn fritters. When I visited the great state of PA a few weeks ago, my uncle mentioned these in passing, and I knew I needed to get the recipe because 1) everything my grandmother makes is superb and 2) Papa Poe loved the corn fritters we ate in Gatlinburg last year. So without further ado...


Ingredients: 2 large ears of corn (as dry as possible), 1 egg, 0-4 tablespoons of flour, and oil for frying (not pictured).


Remove the corn from the cob by grating each ear; you should have approximately one cup of corn when you finish.


Beat the egg in a small bowl, and add the corn. If the corn wasn't very dry, add a few teaspoons of batter to stiffen the mixture slightly; the drier the corn, the less flour that you need to add. Drop by spoonfuls into hot oil.


After a minute or so, flip the fritters. After the fritters are cooked through and golden brown, remove them from the oil and let them drain on a papertowel. Serve with ketchup or maple syrup (Papa Wolgemuth's and my favorite fritter-dip).


Notes: This recipe (which makes about 10 half-dollar sized fritters) is not exact; try to stick to the 1 egg to 1 cup corn ratio and to add as little flour as possible when trying to obtain the thicker consistency that holds together when dropped into the oil. To dry my corn, I leave shucked ears in the refrigerator (uncovered) for several days. In the future I'd like to try this recipe with other produce (apples, etc.); I'll be sure to post my results!

MrsDrPoe: Which came first- the chicken or the egg?

In answer to the title question, I'd have to say the chicken based on the Biblical account of creation; however, this afternoon we'll actually be looking at eggs...specifically, how to crack them using one hand.

First, holding the egg in your predominant hand as shown below, tap it gently on the side of a bowl, the counter, or the edge of the counter (wherever you typically tap your eggs):


Only a small crack is necessary to pull the egg apart. Once the crack is made:


place your thumb on one side of the crack and your middle finger on the opposite side of the crack. Your index finger should rest lightly on the top of the egg:


After your fingers are placed, rotate your wrist such that the crack is facing downward (into the bowl). Gently apply pressure to the crack with your thumb and index finger (expanding it) while simultaneously pulling the top of the egg up and away from your palm with your thumb and index fingers. After the egg drops into the bowl, the shell should look like this in your hand:


Practice one-handed cracking in a small bowl until you get a feel for it to ensure that shell doesn't end up in whatever you're baking. Now get crackin'!