Monday, January 28, 2013

Capital Cooking: Kentucky Opens the Inaugural Ball Season!

Here's what you've been waiting for...
My full write up for Capital Cooking's blog on my experience at the Kentucky Society's Inaugural Bluegrass Ball!

High Spirits at the Inaugural Ball

Enjoy and I'd love feedback if any of you are bourbon aficionados!

Friday, January 25, 2013

Capital Cooking: Buick Encore Review

Great Falls, Va.  ~ 2012

Hi Friends!

My recent review of the 2013 Buick Encore, the newest crossover for the GM family, was posted last Saturday and I forgot to let you all know. Oops! Click HERE to read my thoughts.

Sorry, I was a bit busy last Saturday preparing for the Bluegrass Inaugural Ball with Capital Cooking. <pats and fluffs hair>  Hopefully, I can post that blog soon too! Enjoy the review and the pics by my friend Bryn Wallace.  You can also credit Bryn with being the person to light a fire under me to start blogging and connecting me to Lauren DeSantis and Capital Cooking.  :o)  Thanks Bryn!!

Have a great weekend, and stay warm!

Wednesday, January 16, 2013

Recipe: Potato Leek Quiche

This is one of my favorite comfort foods!

I used to order this at a favorite café of mine in Chicago. When I moved West, I missed it so much that I created my own version. It’s the one quiche that guys actually seem to like. There are several versions you can create on your own as well and I've listed the ingredient options at the bottom, so have fun!*  It is not conducive to vegan or gluten restricted diets, but it's definitely for cheese lovers!


  • 2 Pillsbury Deep Dish Pie Crust
  • 4 Large Eggs
  • 2 Cups of Heavy Whipping Cream
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1 Cup of Gruyere Cheese, Grated
  • 1 Cup of Cheddar Cheese, Grated
  • 2 Tablespoons of Olive Oil
  • 1 Tablespoon of Butter
  • 2 Potatoes, Finely Cubed
  • 2 Leeks, Chopped
  • 1 Large Onion, Finely Diced
  • 1/2 Teaspoon of Garlic Powder
  • 1/2 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

cook time:
45 minutes
Serves 8-10


  • 1
    Heat oven to 425 degrees.
  • 2
    Using a fork, put holes in the pie crusts and place in the oven until golden brown.
  • 3
    In the meantime, in a large pot boil the Potatoes in salted water with the Butter.
  • 4
    Heat the Olive Oil in a large pan and sauté the Onions until translucent; add in the Leeks.
  • 5
    Once the Potatoes are al dente…not quite tender, drain off excess water and add them to the Onion and Leek sauté pan.
  • 6
    Continue to cook the Potatoes until they are tender. Add Garlic Powder, Salt and Pepper as everything cooks together.
  • 7
    Spoon the Potatoes into the Pie shells. Sprinkle with both cheeses and stir through to combine.
  • 8
    Mix/Scramble the Eggs, Cream, Salt and Pepper together.
  • 9
    Pour the Egg mixture over the Potatoes in the Pie shells.
  • 10
    Bake for 15 minutes, then reduce the oven temperature to 300 degrees and bake for another 30 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
  • 11
    Let stand 10 minutes until cutting and serving.


*Other Quiche Ideas:
 1.) Broccoli, Bacon, & Cheese - Substitute
      Swiss Cheese for the Gruyere Cheese.
 2.) Spinach, Onion, & Cheese
 3.) Seafood Quiche – 1 1/2 Cups of Chopped Cooked Crabmeat,
      Shrimp, and/or Salmon. Increase Salt by 1/2 Tsp.

Friday, January 11, 2013

Foodie Events: Heads Up!

Okay DC friends!  Here's my foodie post of the week.  This is the recent event listing I created for Capital Cooking with Lauren DeSantis.  It's DishCrawl time!!  Please click HERE.