Precious Ravioli

Henry invariably orders ravioli when it is available on the menu, and invariably is disappointed. Yes they are exquisitely delicious, delicately formed, artisanally wonderful, but there are three, count them three raviolis on the the plate.

Yesterday, Ren cooked - raviolis, she announced, in a tomato sauce with garlic and basil. There will be a tossed salad, and sauteed pattypan squash. She called us to the table, and presented us with our dinner.

It was delicious.

Salmon Quiche

It's a variation on John's "Open frig, put in casserole, cover with cheese, bake" dish, and one that for some reason it seems I haven't made since 1983.
We've had company lately, been grilling fresh salmon and halibut and the frig was full of really good leftovers, but for some reason leftover salmon is not my favorite. And for some reason, I was hungry for butter. We had lots of eggs and heavy cream: Quiche.

Buzzed up a nice buttery pie crust in the Cuisinart, rolled it out (enough for a spare crust to freeze for later, hooray!) and lined pan.

Flaked the salmon and halibut, and put it in the pie shell. Topped it with lightly sauteed thinly sliced zucchini.
added a little chopped chives. Topped with grated cheddar cheese (not enough according to Ren). Poured in the eggs and cream, and baked. Put together a tossed salad with pretty purple carrots and celery. Made a strawberry cherry blueberry fruit salad.

It was a big, 10 inch pie, that would have, back in 1983, fed at least 8. The three of us (John's away) must have been hungry.