
Then I wondered, why grow peanuts when I use them so rarely? And even then, I mostly just munch on them out of the shell. This whim filled me with determination to incorporate peanuts more fully in my culinary endeavors.
So why quiche? Eggs are a beautiful medium for playing off other flavors, from a dash of chocolate for a souffle to tomatoes and spinach for a Florentine omelet. The eggs would give me a good base to incorporate the peanuts

I made my own peanut butter by toasting peanuts, then grinding them into a paste. Thinned out with a bit of peanut oil and enhanced with a dash of salt, I was good to go! I spread a layer of peanut butter down, then sprinkled on the onions and half of the cheddar. At this point I poured over my scrambled egg mix, then tossed on the corn.

The quiche, taste-wise, really did work. I'd never had a combination quite like it, and didn't really have a reference point for it, but both Carla and I agreed we'd happily try it again. I think the nuttiness of the peanuts played off the deep, smokey flavors of the nutty, aged cheddar. The corn itself played along with the other flavors, but didn't especially make itself that pronounced (which may have been a good thing with such dominant flavors). What's next? Peanut blondies sound like a relatively safe bet!
1 comments :
Wow! What a combination and to think it even tasted good.
Chris
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