It is a widely-known fact that each grocery store has a reputation. Here at USC, we tend to look down on Superior Grocers, often opting for Fresh & Easy, Ralph’s or even Trader Joe’s in Culver City.But don’t be too quick to dismiss Superior completely. If you can look past its dingy reputation, this fine little establishment can be an underrated haven for authentic and affordable ethnic ingredients.
RecipesDish typePies and tartsQuicheCourgette quicheQuiches are tasty and versatile, great for any time of year. Lovely warmed in the oven for when served in the winter months and delicious eaten cold with a salad on a summer day.9 people made thisIngredientsServes: 8 For the pastry225g plain flour75g cold butter1 teaspoon baking powder1/4 teaspoon salt1/2 tablespoon caster sugar100ml single creamFor the filling200ml single cream2 eggs2 small courgettes, grated120g Gouda cheese, gratedMethodPrep:30min ›Cook:35min ›Extra time:30min cooling › Ready in:1hr35minPreheat the oven to 180 C / Gas 4.
This December, I did my best to create a festive holiday mood in my apartment without going overboard. My objectives were to use what I already had, avoid buying things that I would need to store, and to be as environmentally friendly as possible. A Christmas tree was out of the question (where would I put it?
First of all, this ginger beer doesn’t have beer in it. My homemade ginger juice and soda version is non-alcoholic… unless you add liquor, of course.Second, have I mentioned lately how much I appreciate you all? Thank you for visiting. Thank you for investing your time and energy (and money) into making my recipes.
What took me so long to make classic pickles? As it turns out, homemade dill pickles are simple, easy and delicious. They’re the perfect little summertime project, if you even want to call it that. These pickles are ready after a short chill in the refrigerator (as little as one hour), and they keep for several weeks.
Simple Plum Sorbet made with fresh sliced plums, lemon juice, sugar, and a little Grand Marnier.Photography Credit:Elise BauerPlease welcome guest author Garrett McCord who turned a few of our ripe plums into a “wow-that’s-good” sorbet. ~EliseI developed this recipe out of necessity rather than noble ingenuity.