Evelyn Chartres Author

Cheese and Crab Quiche

Quiche has its origins in French cuisine and has many variants. This one fuses crab, spinach, eggs whites and cheddar cheese to create a tasty meal!

This recipe can be made from either fresh or canned ingredients. I keep the ingredients on hand in case I need to make a meal on short notice.

Ingredients

  • 6 ounces (170 g) of flaked crab meat
  • 5 ounces (140 g) of chopped spinach
  • 2 ounces (55 g) of finely chopped onions
  • 3 ounces (85 g) of shredded cheddar cheese
  • 8 large egg whites
  • 12 fluid ounces (350 ml) of evaporated milk
  • ½ teaspoon (2.5 ml) of herbes de Provence or Italian seasoning
  • ½ teaspoon (2.5. ml) of salt
  • 1 x 9 inch (22 cm) deep-dish pie crust

Preparation

  1. Preheat oven at 300°F (150°C).
  2. Line bottom of pie crust with crabmeat.
  3. Reserve 1 ounce (30 g) of cheese for later.  Mix spinach, onions, and cheese then line over crabmeat.
  4. Blend egg whites, milk and seasoning. Pour over the pie, allow to settle.
  5. Bake for 45 minutes.
  6. Sprinkle with remaining cheese and let stand for 5-10 minutes before serving.

Visually Comparing the Grand’s Revisions

A visual comparison between revisions for the Man and the Sea, a chapter for the Grand. This particular video demonstrates how the Spiral Development method can apply to the review process of a novel; namely how chapters are refined over time.

This is a follow to my Comparing the Grand’s Revisions post, which goes into why and how this particular chapter was selected for comparison. This video also demonstrates how the amount of changes gradually recede to leave behind a coherent manuscript and that is something any author wants to see!

Direct comparison between Revision 2 and 14

This video is a composite comparison of 12 chapters in all. While there are 14 versions of the chapters, some had no changes to bring forward so there was nothing gained by showing them. For those curious, the above image below denotes the total changes between Revision 2 and Revision 14.

Comparing the Grand’s Revisions

When I wrote the Grand, I made sure to collect statistics on changes and kept a copy of revisions. This enabled me to measure my progress and gauge how things were moving along. I detailed this process before under the post titled Spiral Development for the Literary World.

There was one element I never explored at the time and that was comparing the earliest revision available against the newest. In the back of my mind, I half-expected it show me a document filled with corrections and would find very little original text remaining. What I found was pretty much exactly as I imagined.

To find the ideal candidate, I looked through the amount of changes made per revision and originally found that the Van Helsing Paradox had the highest number. Not a revelation per sey, considering it is also my largest chapter.

Instead, I compared total revisions made against the amount of words and discovered that the Man and the Sea had highest percentage of corrections over it’s lifetime. Since this chapter is also one of the shortest, it also allowed me to show visually how the bulk of the chapter was altered.

For those curious here is a list of the number of changes based on revision:

  • Revision 2 – 62
  • Revision 3 – 30
  • Revision 4 – 17
  • Revision 5 – 12
  • Revision 6 – 4
  • Revision 7 – 3
  • Revision 8 – 2
  • Revision 9 – 1
  • Revision 10 – 3
  • Revision 11 – 2
  • Revision 12 – 1
  • Revision 13 – 1
  • Revision 14 – 1

Overall I found it humbling and fascinating. It allowed me to see how dramatic 12 revisions could be when compared directly!

Pilaf-Stuffed Pork Loin

A tasty pork loin, which vaguely resembles a jelly roll when complete. Combines onions, garlic, rice, marmalade, and salt to create an interesting meal!

I normally serve this meal with a hunter sauce and mashed potatoes.

Ingredients

  • 2 tablespoons (30 ml) of butter
  • ½ cup (120 ml) of fine chopped onions
  • 2 cloves (5-10 mg) of garlic pressed
  • 2 cups (470 ml) of chicken broth
  • 1 cup (235 ml) of uncooked rice
  • ½ cup (120 ml) of thin sliced almonds
  • 3 tablespoons (45 ml) of marmalade
  • 1 teaspoon (5 ml) of celery salt
  • 4 teaspoons (20 ml) of thyme leaves (divided)
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 2 pounds (900 g) of pork loin
  • 1 tablespoon (15 ml) of olive oil

Preparation

  1. Melt butter in a medium saucepan over medium heat. Stir in onion and garlic, cook until onion is transparent.
  2. Add broth and bring to a boil. Stir in rice, reduce heat, cover and simmer for 15 to 20 minutes.
  3. Remove from heat and let stand until liquid absorbed.
  4. Roast almonds, then chop into small pieces. Mix with marmalade, celery salt, 1 teaspoon (5 ml) of thyme, salt, pepper and rice.
  5. Pre-heat oven to  325°F (170°C).
  6. Butterfly roast and flatten. Cover roast with rice mix then roll the roast.  Use butcher string to tie up the roast. Should resemble a jelly roll when complete. Discard any remaining rice mixture.
  7. Place roast on a rack, brush with olive oil and cover with remaining thyme.
  8. Place in oven for 2 hours or until internal temperature reaches 170°F (77°C).
  9. Carve roast into slices and served with a hunter sauce.

A Tour on Les Îles-de-la-Madeleine

I had the opportunity to land on les Îles-de-la-Madeleine, Quebec, Canada.  The Magdalen Islands are small chain of islands located north of Prince Edward Island, Canada in the Saint Lawrence Gulf. While my stay was relatively short, I did visit a few museums, smoke house and a cheese maker.

The island is sparsely populated, offers beautiful landscapes, beaches, sea-side views and wind. I posted the above pictures in the hopes that it would inspire someone!