I have a fear of sharp objects. It stems from an accident I had in my adolescence but irrational fears still remain. So you may be surprised to know that the one thing I wanted for my birthday was a real chef’s knife. So after a bit of research and help from my friend Kris Widican (dietitian and chef extraordinaire) I decided on this MAC chef’s knife (scroll down to MTH-80). I am truly in love.
Due to my fear of sharp objects, I decided to take a knife skills class at the Cambridge School of Culinary Arts. After three hours of slicing and dicing, I began to wonder how I ever lived without this fabulous kitchen staple. Using a sharp, well-crafted knife is worth every penny and truly makes cooking easier and more enjoyable. I had heard it from many people before, but if you spend a reasonable amount of time in the kitchen, invest in a good chef’s knife!
Here’s a useful article for Gourmet Food’s Top Picks for a Chef’s knife. My recommendation is to try out multiple styles before committing to and buying one. What works for one person may not work for you. I love the way my knife fits in my hand and is relatively light so I feel in control of it.
My knife certainly came in hand this weekend as I was whipping up several recipes for my busy week. It’s super simple and absolutely scrumptious. The chopping does take a bit of a time, so for me this is a good weekend recipe that makes great leftovers.
Crustless Leek, Greens, and Herb Quiche
Source: Vegetarian Times May/June 2010 P. 63
2 Tbs. fine dry breadcrumbs
2 small leeks, white and light green parts halved and sliced 1/2-inch thick
2 cups chopped Swiss chard, kale, collard greens, or mustard greens
4 egg whites
3 whole eggs, beaten
1/4 cup low-fat milk
1/8 tsp. nutmeg
1 Tbs. chopped fresh tarragon
1 tsp. chopped fresh basil
2 oz. soft goat cheese
1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.