If you could visit anywhere in the world, where would you go? Before I left my day job to join this crazy world of food, I used to be quite the international traveler. I can’t lie, I miss it terribly.I’ve told you tales from my trip to Japan and shown you photos. I also spent time in Spain, Stockholm, Oslo, Copenhagen, Mexico, Bermuda and Iceland. I miss every single one of these places and my heart aches to go back.
When I’m not in the kitchen, I am most happy traveling abroad. In another life I am an international jetsetter; constantly living out of a suitcase as I embark from one destination to the next. I sample the foods, try on the clothes, speak the languages and know the best places in town to stay. I have friends in all of these places and sometimes stick around for extended periods of time.
Stockholm & Oslo
I never tire of the beauty I see in other countries. Every day is another adventure full of awestruck wonder and excitement. Just sitting at a cafe and watching people walk by is fascinating.
Iceland, Beautiful Iceland
This is me, in my element. And some day I’ll get back there. To Iceland, to Stockholm, to Denmark and Oslo. To all the countries I’ve yet to see. I haven’t forgotten these places and I hope they haven’t forgotten me. I’m not sure when I’ll be able to travel again but it will happen. It has to. There are so many places to see and life is to short not to see all of them.
This roasted tomato and goat cheese quiche is one of the best I’ve ever made and it was surprisingly easy to prepare. I usually make homemade tart dough but there’s absolutely no shame in using store-bought dough. It gets the job done quickly and on some nights (especially weeknights), quick and easy is all there needs to be.
- 1 store bought pie crust (or you can use your favorite recipe)
- 2 cups cherry tomatoes, sliced in half
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¾ cup half and half
- 1 egg plus 1 yolk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup goat cheese
- 1½ tablespoons chives, chopped finely
- Preheat to oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Roll the pie dough into a 9-inch fluted tart pan, preferably with a removable bottom. A standard 9-inch pie dish will also work. Use a fork to prick numerous holes in the bottom of the dough and up the sides. Bake the dough for 10-15 minutes, keeping an eye on it to make sure the bottom doesn't puff up with air (if it does, carefully use a fork to press it back down). The dough does not need to be completely baked through but the bottom should feel solid. Set aside.
- In a large bowl, toss the cherry tomatoes and extra virgin olive oil together. Place the tomatoes cut side up on the baking sheet and sprinkle with 1 teaspoon of salt. Cook the tomatoes for 30 minutes.
- Reduce the oven to 375 degrees F. In a mixing bowl, whisk together the half and half, egg, yolk, salt and pepper.
- Crumble about ¼ cup of the goat cheese evenly along the bottom of the cooked tart shell. Layer the tomatoes on top. Pour the custard on top and then sprinkle the chives and remaining goat cheese on top.
- Bake for 25-30 minutes, or until the custard has set. It's fine if it's still a bit jiggly in the center when you remove it from the oven.
- Allow to cool almost completely before serving.
My tart pan is very shallow, only about 1 inch deep. If you use a pie dish that's deeper, you might want to double to custard ingredients to 1½ cups half and half, 2 eggs + 2 yolks, ½ teaspoon salt, ½ teaspoon pepper.