Phil: Hey everybody. It's Phil. We have got a super special episode on tap for you today. Of course it is Tuesday, which means we are doing an in the kitchen episode where we actually make a meal together instead of just talking about it. but this particular episode is a super special one for a couple of reasons.
Number one. Chris, my lovely cohost and his even lovelier wife, Molly had baby. Yay. You guys. I'm so excited for Chris. I'm Molly. They had a little baby boy and he is just about the cutest little button you have ever seen. I won't spoil too much. I would love for Chris to tell you all about it. So stay tuned for that.
But for this episode, I thought in celebration of their baby, Hey, why not make a meal for them, for them to enjoy. So they don't have to worry about cooking or ordering out. we can just take a meal to them. Well, if you've been kind of following along with everything thus far, you may have noticed that I live out in South Carolina and Chris lives out West in Colorado.
but it just so happened that right around the time they had their baby, I was actually out in Colorado for some business and I had my family with me. So I thought, okay, this is dad's kitchen. Why don't I have one of my kids make the meal with me and celebration of being a dad. so you guys, I'm super excited.
because for this recipe, which by the way, is a sweet potato quiche. My four year old daughter, Libby will be making the meal with me. And, Oh my gosh, she has just about the cutest little voice you've ever heard. Of course I'm probably a little biased, but I think you guys will agree.
This is going to be a super fun little experiment that we're going to do together, and I'm excited that you guys get to do it with us. now a couple of things before we get started, If you want to follow along with the recipe, head over to dad's kitchen code.com and there are some show notes for this particular recipe. We'd love for you guys to follow along. this recipe called for what's called a blind bake. Now, if you're unfamiliar with a blind bake, it's pretty simple. It basically just means you bake the crust before the actual pie or in this case, the quiche. So there's some stuff on the show notes on how to do that blind bake, but I thought it would be so much easier to blind bake this recipe so that we can make the kitchen recording that much easier.
and one last thing before we get started, if you're a fan of dad's kitchen and what we're doing here, please do me a huge favor and. Give us a five star review on Apple podcasts. It helps us be seen.
It helps us stay relevant and it helps us continue what we're trying to do here at dad's kitchen. And I would love for you guys to help us out. So It would be super helpful and hopefully we can keep this fun little thing. Rolling. Okay. I think that's all for now. What do you say? We make a quiche. Let's go.
Phil: check, check one, two, 
Libby: one, two. 
Phil: Nice. All right. You ready to get started? 
Do you want to say your name? Libby. And how old are you for? Are you going to help me do some cooking today? Who are we cooking for? Chris 
Libby: and Molly  
Phil: Yeah. And we're cooking for Chris and Molly's new little baby, huh?
Libby: Yeah. 
Phil: What's his name? And 
Libby: all of that 
Phil: Oliver that's right. And we want to make them a meal because they had a new baby and it's a nice thing to do, huh? So today you are my little Sioux chef. Can you say Sioux chef? Good job. Okay. We're making quiche sweet potato quiche.
Wow. It's going to be pretty good. All right. Let's get started.  so we have done the Meese and plus method. Can you say Mason plus mucin plus. And that means preparing everything ahead of time so that when it's time to start actually making the food, it makes it super easy. Right?
All right. You excited? Yeah. High five. Okay. So we have already baked our crust with the blind bake. Wow. So that's ready to go right now. We need a Baker sweet potato. Now this does not need to go in the oven for too long. Only about 15 minutes 
Libby: also going back. 
Phil: Yes. It's going to go right in the oven. There we go.
All right. So we got the oven preheated to four 25, the sweet potato and onion mixture just went inside and that's going to bake for about 15 minutes. It will continue baking when it's actually put together in the quiche. This is almost like a pre-bake to kind of soften it up a little bit, get the flavors going.
So while that's in the oven, Libby, let's crack some eggs 
Libby: and we also have some bacon 
Phil: OBS. We got that too. We're going to do four eggs and crack them for me.
Libby: Yup.
Phil: Good job. Wow, take that.
You want some help with that one? Yeah. Yeah.
Libby: Huh? 
Phil: Yeah. That's okay.  Two down, no shells way to go, but if we get shells in there it's okay. Right. So we'll fish them out.
okay. Good job. There's a little shell. That's okay. Do you remember how to get the shell out? You don't grab it with your fingers or even with a fork, but you take another piece of shell because shell gravitates to shell. There we go. We got it. Nice. All right. Just one more
Libby: because
Phil: you've been paying attention to your sissy school, huh? Good job. Let me grab a napkin for ya. 
Libby: Good hand off. 
Phil: Okay, so your heart, can you go ahead and whisk those for me?
there you go. Poke the Oaks, go do the other one. That's enough. Just that one, this one. Alright, now mix it all up, Wisconsin.
It's soapy. Oh, it's slimy. Gooey. Yeah. Yeah. It can be a little goofy. Do you like quiche garden?
you're a good sushi. Okay. Now we want to take our parsley, our Rosemary and our salt and pepper, and we want to dump it into the egg mixture. Nice one. I remember we had everything already measured out ahead of time with the Mason plus 
Libby: method. Good 
Phil: job. 
Libby: Okay.
Phil: That's looking pretty tasty 
Libby: one here, 
Phil: job, sweetheart. Here. You want to put the eggs away for me? Oh, okay.
Libby: What are 
Phil: you gonna do next? Okay. Yeah. Well, the Bacon's already cooked. We're going to put the bacon in with the sweet potato and onions after they've been in the oven for a bit. We're going to mix them all together. This egg mixture. We're just going to set aside. 
You're a pretty good podcaster. Are you having fun? Why are you gonna make a living out of podcasting one day? 
Libby: Well, when I grow up and it'd be a dolphin and I tend to flip and jot that down 
Phil: a dolphin feeder, and you want to teach them how to flip and swim. And did you say you want to talk to them?
Libby: No. I learned and taught and doctor then, 
Phil: Oh, you want to be their doctor, 
Libby: like 
Phil: a dolphin that 
Libby: all Taree. 
Phil: That's a good idea. 
Libby: Hey, let's 
Phil: let's check our sweet potatoes. So they've been in the oven for about seven and a half minutes. We need a good 15 to soften these up. So I'm going to stir these a little bit, Make sure they all have an even baked Irma Libby. Do you remember what it's called when we cook stuff on a pan at home sheet pan? Yeah. Yeah. I cook it on a baking sheet on a tray. Just throw it in the oven. It makes for a pretty good meal. We do a lot of sheet pans at home. Don't we,
Libby: every time we bet die. 
Phil: Me too. I'd love to eat it all. Okay. So that's in the oven for about another seven minutes or so, right? Looking good so far. Give me a high five.
Oh, double high five, but we are. 
Libby: Yeah. 
Phil: Yeah. Do you remember what you were called? 
Libby: So your chef, 
Phil: my sous chef. That's right. And what was the method that we used when we prepared all the food ahead of time. you got it. 
This is super fun for me. Wow.
Do you like bacon? I love bacon. There's a piece of it over there left over that we didn't use, you can eat it if you want while we're waiting. Sure. Take a bite of that. Tell me this. Good.
About three minutes left on our sweet potato. What's your favorite movie? 
Libby: Floating tip 
Phil: frozen too. You have a frozen two bandaid on you right now in your ankle. Huh? 
Libby: No, that's a new one. 
Phil: Oh, frozen one. 
You know what we're going to do as soon as we're done cooking, right? We're going to clean up.
Libby: Nope, Nope, Nope,
no, no, no, no, no. I wanted, 
Phil: want to clean up. You just want to make some podcasts and eat the food. 
Libby: Jack what's your cheese? 
Phil: Well, the GS is going to go and the quiche. 
Okay. You remember what kind of cheese it's called? Nope. Grew 
Libby: year 
Phil: that's right. So we learned three terms today. mucin plus
Sue and we learned grew year that's right. And grew here is a great cheese that goes with bacon. 
Libby: especially when you put it on. She, 
 Phil: I think our sweet potato Sperry to come out. Okay. That's right. Nice and steamy. Ooh, that looks 
Libby: good. 
Phil: So now we can lower our oven temperature to three 50.
Okay. We can actually mix our bacon in with the sweet potato and onion. Now I'm gonna pour that in for me. Good. Okay. Let's mix this up. 
Libby: Tied that up. Now 
Phil: we're going to stir it. 
Libby: Yep.
Phil: Oh, bacon and sweet potato and onion. Yeah,
I'd say so 
Libby: sweep and year. dang title. Nana 
Phil: turtles. Like banana. 
Libby: No, no,
I know like, 
Phil: Oh yeah. Turtles love lettuce. 
Libby: Oh, they also, why? Like,
Phil: You like going to the South Carolina aquarium, right? Yeah. And seeing all the turtles, they have a cool turtle hospital there don't they. 
Libby: They also have shocks. 
Phil: Um, yeah, I'm pretty sure they do. 
Libby: They have white shots off all shelf. 
Phil: all right, miss Libby. So now we get to assemble. The quiche into the pie crust. So we're going to take about half of this sweet potato mixture with the onion and the bacon and the olive oil.
And we're going to start dumping it right into the pie.
go. Good job,
 Libby: okay, 
Phil: so we're only doing about half the sweet potato mixture, because then we're going to top it with cheese and we're going to make a couple of layers. 
Libby: So what I do, 
Phil: okay. There's some sweet potato.
Now we're going to take about half of the Greer cheese.
Dump it on there. So we've got sweet potato on the bottom of the pie cross, and then we got some Greer cheese on top of that. That's probably good.
Then we're going to do more soup Tate on top of the cheese sort of making layers. 
Libby: Why is 
Phil: my ears by layers and onion has layers.
That's like from the movie Shrek, you've probably never seen that, right? 
Libby: Yeah.
 Phil: Okay. There's some more sweet potato and guess what? Now we get to take the rest of our cheese and dump it on top of that. So we have sweet potato cheese, sweet potato, jeez, 
 if you are making this quiche right away, you can
pour the egg mixture directly on top of everything. Bake it at three 50 for about 35 to 40 minutes. Yeah. Let it cool. And you have yourself a quiche, but we're not eating this right away. We're making this for Chris and Molly and their baby. Huh? So we're going to leave our egg mixture in the refrigerator and we're going to assemble all this later when it's time to take it over to him and eat dinner.
So guess what that means. We're done. We did it. 
Libby: We made a key and now I'm in my teens. 
Phil: I sweat. Yeah. Now we can make a quiche press. Let me give me a really big high five. You could do better than that. Hit hard. Oh, that's a pretty good high five right there. You pound it. Good job. I'm so proud of you. Thanks for making the case with me.
I think Chris and Molly are going to love it
Libby: and I think a baby. 
Phil: Oh yeah. I think that baby is definitely gonna love it.
Phil: Hello, Chris,
Chris: Hey, so how are you
Phil: how was your egg shell?
Chris: very, very, crispy and crunchy and added some nice texture to the quiche. No, it was the case was really good. Card to beat a gray hair and bacon combo. That's just fantastic. So,
Phil: Yeah. I agree. Career and bacon. I don't know who came up with that. Maybe one of our listeners did. And we just want to say thank you, career and bacon to have the absolute best.
Chris: Yeah, it's hard to argue with anything in bacon. I know it's a little bit of a cliche, but it's true. It's so good anyway. no, we really appreciate it. And it was great to see you guys as well. I think having an, any little human around and kind of the, the blur that those first few weeks turn into, or days blend into nights that Blendon today's, it was really great to actually see you guys and have you there in person.
Also not to have to worry about dinner, I know Molly really loves seeing Ashley and, feeling a little bit like a normal human for a little while.
Phil: Sure.
Chris: but no, it was, it was really great to see you guys and you can't wait to, till we can see you again, virtually or otherwise.
Phil: Yeah. If 2020 did anything for us, it taught us that you can have a really great telomere deal. And that's kind of one thing that we got to do with each other. or with one another, this year, we did a lot of telomere deals, being something like 2000 miles away from one another. So this one actually felt really special to be able to actually see you guys in person and bring you the meal.
and thanks for actually letting us eat it with you a little bit too. So it was new. It was fun, but
 No one enjoyed it nearly as much as my daughter Libby. So if anything, Chris, thank you. It gave her this really cool platform to kind of speak her mind and develop, you know, develop her voice a little bit.
I think she might have a feature in podcasting and you know, the other thing is that. I have two kids and Libby, and I got to do that podcast together. But while we did that, Ashley and my other daughter, Bridgette, got to have a little mommy daughter date at the same time. So it actually worked out for everybody.
So, yeah. Seriously, thank you for having a kid because it gave us an opportunity to connect as a family in ways that we don't often do.
Chris: Yeah, of course, Phil, it's good to know that, all it takes for you guys to connect as a family is for us to have a baby. So I'll, I'll tell Molly that we need to get working on number two.
Phil: Yeah, when's the next one.
Chris: We're still trying to recover from this one. So
Phil: if dad's kitchen is about real talk, then let me just say. I think you're a really great dad.
Chris: Thanks Phil. Uh, some days I feel like we're just barely getting by, but, I think that's. Pretty common for these infant periods. yeah, no, they meant a lot to us to have you guys stopped by and hanging out for awhile. And we're definitely looking forward to the next time that we can see you guys in person.
So hopefully it's not too far off.
Phil: You know, that next time might actually not be too far off in the future. I think we're actually going to be out there next month, just in time for the holidays. And who knows, maybe we can then make a meal together, kind of bring in some fun holiday theme. Ashley makes an absolutely killer pumpkin spice latte, and I don't even care what people say or think it's delicious.
And who knows? Maybe, maybe we could have another special guest. 
Chris: Yeah, that could be fun. I'll try not to have anything pumpkin spice between now and then, because then I'll have hit my limit for the season. 
Phil: how many, one pumpkin spice latte. What about beer? what about new Belgium's pumpkin?
Chris: it has to be the right one. It has to be the right, the right pumpkin beer. I definitely like Alexion's nine owl. That, that one's pretty fantastic. And four noses has a really good one. So it was great divide actually. So, maybe I lied.
Phil: I'm putting them in the show notes now.
Chris: I know it's not really a holiday thing, but for some reason, homemade pasta sounds really good right now.
Phil: Ooh. I actually have a friend down here who just made some, and it made me super jelly.
Chris: Yeah, it's been awhile since we've, uh, busted out at Boston maker. But, That's always a fun, a fun night of time in the kitchen.
Phil: Okay. Let's make it happen.
Chris: Cool. Sounds good. Looking forward to it, Phil. Thanks again. And think, let be for us.
Phil: Oh, you got a man. Okay. Love you, Chris.
Chris: Thanks, Phil. You too. Talk to you soon.
Phil: Bye.