Crustless quiche. Frumenty. Braised Brussels Sprouts.

Blog post & Recipe: miniature crustless quiche

I wanted something distinctly eggy, but not too rich or filling. Then, duh- quiche! Except- I was too lazy to make a crust, and I don't have a pie tin. The simple and obvious solution is to grease up my muffin pan and make mini crustless quiches, duh.

Article & Recipe: Frumenty

Basically, the recipe is wheat pounded and seperated from its hulls, then boiled in cow or almond milk until it forms a gel, this mixture was then sweetened, spiced or coloured as appropriate to the the period. During the Medieval period it most often served without sugar with boiled venison as a type of pottage or in non-meat days with porpoise or beaver tail.

Recipe: Creamy braised brussels sprouts

Braising is an uncomplicated and miraculous cooking technique that will put every ignored vegetable in your refrigerator to good use and flavor even the cheapest cut of meat.