Kramer and I had an awesome time last week in Phoenix. We were there for his sister’s wedding, but we were able to squeeze in some quality time with friends and family, too. We got in late on Wednesday night, so Thursday was our first real day in town. Kramer and I woke up early, seeing as how New York is two hours ahead, and we took his dad’s convertible for a spin to get some coffee. Driving around with the top down in sunny, 75 degree weather was absolutely wonderful. We could have driven around all day. Even the girl at the coffee drive-thru commented on how happy we looked. After coffee, Kramer, his grandmother and I had breakfast at, you guessed it, a Jewish deli. I don’t know how that happened, but there’s something comforting about a classic L.E.O. (lox, eggs and onions) or a bagel with cream cheese. We went to Scott’s Generations and I thought it was pretty good. We picked up some groceries afterward, including plenty of deli meats and cheeses to eat later, because we are creatures of habit, then relaxed at Kramer’s dad’s house before meeting up with the bride and groom, Rachel and Eric, plus the rest of the family and some friends for their rehearsal dinner at The Windsor. After stuffing ourselves with shishito peppers, cheese fondue, roasted broccoli and reuben sandwiches, we parted ways and met up with our friends at The Whining Pig, followed by The Vig. The next day was basically our day off. We went to Hotel Palomar, where we’d be staying for two nights and the wedding would be taking place, and spent some time lounging by the pool and napping in our room. It was luxurious. Later that night, we had dinner with Kramer’s mom at The Blue Hound, which was in the hotel and I have to say, absolutely delicious. If you live in Phoenix, definitely go eat there! We feasted. We had roasted carrots with honeyed yogurt, fried green tomatoes with lump crab, tater tots, deviled eggs with ham and brioche, hamachi with ginger and pomegranate and Brussels sprouts hash with pork belly and a fried egg. We said our goodbyes after dinner and waddled out to meet some friends at The Duce, which was super weird and adorable, then made our way to our friend John’s house, where I got to play with four, count ’em FOUR, dogs. I was in heaven.
Vacation reading, Kramer’s sister’s cat, proper Mexican food in Phoenix and room service. Obviously, I love Instagram.
The wedding itself was lovely, and I hope that Rachel will let me post some photos from the wedding once she gets them back from the photographer. I’ve read countless articles and stories from brides and photographers stating that guests taking millions of photos at weddings is pointless. The bride and groom of course hired professionals to do this, so it can be annoying to have guests glued to their phones in order to take sub-par, blurry photos. That’s not to say that you can’t, or shouldn’t, take some photos, but in general I tried to stay off my phone and let the obviously talented photo team do their thing. That, and my phone’s camera was acting up. Ha. Anyway, Rachel wore this amazing white tuxedo dress that I can’t even begin to explain, but hope to be able to show you all soon, and her hair was a blood red burgundy color – she was stunning. Eric was also there. Just kidding, Eric, you looked handsome as ever. These two did their thing with grace and seemingly no stress, although I know that they were putting on a great show. Weddings are a whirlwind and you struggle to remember every moment while simultaneously chatting up people you may not know, smiling for a million pictures and trying to walk in shoes you’d normally never wear. So hats off to you, Rachel – well done. The food at the wedding was equally phenomenal – pulled pork sliders, cheeseburger sliders, tons of charcuterie, grits, flatbread pizza and, of course, a beautiful red velvet cake. I loved that the food was simple, hearty and delicious. I don’t want to eat a big steak and go dance. I want to eat finger foods here and there while I show off my sweet moves on the dance floor – all while the booze flows freely, of course (which it did). So, again, thank you to Eric and Rachel for putting on an amazing party, and to both sets of parents for making it all happen, both by creating these two awesome people and by writing a few checks. Mission accomplished!
Can you believe I ate all of that food? There’s still more to come, because I went to my mom and dad’s house for a relaxing two days after the wedding, but there’s only so much I can write in one post, so that will come later. For now, allow me to share this almond flour quiche with you. When I need to cut back and eat right after an indulgent vacation like the above, I try to go low carb. Almond and coconut flours are perfect substitutes for regular all-purpose flour, and they have nowhere near the carbs. Kramer and I have made this quiche countless times. Not only is it gluten free, but it’s delicious and the perfect way to enjoy a meal, get full and not feel guilty. You can obviously fill this with whatever you want – make it vegetarian, add green veggies like kale or spinach, throw in some cherry tomatoes if it’s the right season, use bacon instead of sausage…whatever. There are countless options for making this quiche fit with your personal tastes. There’s no pre-baking required, either – just throw everything together, toss into the oven and get ready to chow down on a brunch favorite or a new dinner staple. If you’re cooking for one, make the whole thing, anyway. This quiche will both freeze well and keep in the refrigerator for a few days, so you’ve got breakfast, lunch and dinner all in one pan. You’re welcome!
Quality pool time, hanging out with old friends Andrea and Beth, and the obligatory ~I Voted~ sticker from last week.
Quiche time! Make your crust.
Then press the dough into your prepared pan and set it aside.
Chop your veggies.
Cook your sausage, peppers and shallot, add in your mushrooms, and place them on top of your whisked eggs.
Bake for 40-45 minutes, until set, slice and serve hot.
- 1¾ cup almond flour
- ¼ cup coconut flour
- 2-3 tablespoons oil, bacon fat or melted butter
- 1 large egg
- pinch of kosher salt
- 1 pound ground sausage
- 1 bell pepper, thinly sliced
- 1 shallot, minced
- 1 cup mushrooms, thinly sliced
- 8 eggs
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- Preheat your oven to 350 degrees F. Whisk together your almond flour and coconut flour. Add in your oil, egg and salt. Whisk until a thick dough forms, but it shouldn't be so thick you can't press it into a dish.
- Butter or grease a 10-inch dish or oven-proof skillet (a cast iron pan would work well here). Press the dough into your pan as evenly as possible. Set aside.
- Heat a skillet over medium-high heat and add in the sausage. Cook until no longer pink and cooked through, breaking it up with a wooden spoon as it cooks. Remove the sausage and set it aside in a bowl. Add in the peppers and shallot, and cook until softened in the sausage fat, about 5 minutes. Remove with a slotted spoon to the bowl with the sausage. Add the sliced mushrooms to the bowl.
- Whisk together your 8 eggs, salt, pepper and red pepper flakes. Pour the eggs into the prepared quiche crust. Top with your sausage, peppers, shallot and mushrooms. Sprinkle with a little extra salt, then place in the oven and cook for 40-45 minutes, until cooked through. Serve hot. This quiche will keep well, tightly covered in the refrigerator, for up to 2 days. Reheat in the microwave or in the oven.