Round 1, challenge 8 Ingrid Durham
I made a Crispy Prosciutto and Asparagus Quiche, Oven-Baked Sweet Potato Frites and a salad of baby arugula, dressed with a sherry vinaigrette, cranberry feta, and roasted pistachios. The inclusion of moonshine as an ingredient led me toward making a crust, as it could be substituted for vodka, which makes a flakier crust. I love grilled prosciutto-wrapped asparagus, so I thought it a natural combination in the quiche. A simple side of frites made sense. Roasted pistachios added to bitter greens for a more balanced meal. My first reaction to the mystery ingredients left me a bit dumbfounded and was probably my lowest point in challenge, but my dish came to me quite quickly. The high point for me was the success of my crust. The overall response to the meal was positive. I shared a plate with my neighbors to have a larger test audience. They thought the quiche was light and fluffy and loved the unique flavor. My neighbor commented on the flakiness of the crust and didn't want to stop eating the roasted pistachios from the salad. She also commented on my presentation, which is not normally my strong suit. Overall, the challenge was fun.
- Mary J. Insprucker