A Table for Fourteen

Peter is on a twelve hour (yes, twelve hour) fishing excursion led by Captain / Pirate Tim. The crew is about six hours in and word came back to the house via text that it's been a prolific morning. They've been reeling the big ones in. Wahoo after Wahoo. Ahi after Ahi. And as I look out over the cove, waiting for the salty sailors to return home with their prized catches, I'm thinking fish tacos with a jerk cabbage slaw. But also an Island Fish Stew. Crusty bread. Perhaps both. Definitely some rice and beans. There are fourteen people to feed after all.

One of my favorite parts of any vacation are the meals. They are actually the only activity that seems to keep you on some sort of schedule. After the sun sets and your first margarita yields its last sweet sip, your stomach bellows a slight growl, and you know it's the best time of the day. That time right before dinner where you scrape off the sand that is stuck between your toes, shower, change, shake up another cocktail and begin to salivate over the specialties of the house and the courses to come.

Here, in Tortola though, the restaurants, a boat ride away, are better during the day, when you don't care if you and your dollars get wet on the swim in. So the appetizers, soups, plates, and desserts of the day are made in our own house - our own creations, made in a kitchen that fits fourteen cooks, and served at a table that seats fourteen famished friends. Oysters on the half shell. Homemade tortilla chips and guacamole. Smoked duck empanadas. Tabbouleh. Carnivorous Quiche. The Fresh Catch of the Day. Our portfolio continues to expand.

A couple nights ago, with the New Year's celebrations checked off the list, I was presented with the opportunity to play the role of house chef - a role that I embraced with vigor, especially with a support crew that seemed equally as anxious. 

The first night's performance was underwhelming, a warm up run per se to see if it was possible to serve a table of fourteen when I was so used to cooking for two. There was no grocery store run, so with what was in the house, I made homemade roasted tomato sauce over fettuccine topped with Parmesano Reggiano, green beans, and a chopped salad. Simple and appreciated.

Last night, I put some thought into it though. Along with the crowd, I had the challenge of accommodating gluten intolerance, vegetarianism, and my carnivorous husband. So I decided to make a variety of quiche - vegetarian, carnivorous, smoked salmon, and crustless. We got back from a day at Cooper's Island at 6:30 PM and with the help of the most amazing assembly of line cooks I have ever had led by sous chef, Peter, dinner was on the table at 8:30 PM. And stomachs were fully stuffed by 9:30 PM. A little more elaborate. A little more loved.

Almost seven hours in, and I'm assuming that the haul is growing and that fish will be on the menu tomorrow evening as well. Tonight will be the piece de resistance. I can already taste it. By the growl of my stomach, I can tell it's just about lunch time, but removing myself from the view could be hard right now. 

Lo. 

Tortola Quiche Night Recipes:
Crust:
2 cups flour
Pinch of sugar
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
3 tablespoons Crisco
7-10 tablespoons ice water (I didn't have to use as much because I was working in a very humid climate and the dough formed much quicker than I had expected.)

Filling Base
12 eggs
2 cups cream
1 cup milk
1 teaspoon salt
1/2 teaspoon ground nutmeg

Whisk together and set aside.

For Vegetarian
1 Cup chopped mushrooms, sauteed for about five minutes in olive oil, juice drained
1 Cup spinach, steamed, pressed of all water, and chopped
Goat cheese

For Caniverous
8 slices of bacon, pan fried, drained of fat, and chopped
6 ounces of Chorizo, chopped
6 ounces cheddar cheese shredded
6 ounces Gruyere cheese shredded

For Smoked salmon
1 teaspoon chopped dill
1 cup spinach, steamed, pressed of all water, and chopped
One package of smoked salmon, chopped
6 ounces Gruyere cheese, shredded

Preheat the oven to 400 degrees.

Sift together flour, sugar and salt. Add butter and Crisco and with a pastry blender or two knives, cut until the dough looks like small crumbs. Add water tablespoon by tablespoon and mix with your hands until it just comes together to form a ball. Ideally, you would then refrigerate the dough for at least two hours, but I had a hungry crowd, so I went straight into rolling it out and inserting it into the greased pans. I didn't have quiche or pie pans, so I used rectangular roasting pans, which did the trick. (This recipe made dough for 3 quiches, but I like my dough thinner.)

Line the inside of the crust with aluminum foil and weigh it down with pie weights or dried beans. I used forks actually because we didn't have the other two options. Bake at 400 degrees for 20 minutes or until just golden.

Remove from oven and let cool about ten minutes. Line with filling of choice, then egg mixture, then cheese. Bake at 400 degrees for 25 - 30 minutes or until golden brown on top and set.

Remove from oven and let it stand for about five minutes. Serve. Last night I served it with a fruit salad tossed with mint and lemon juice, tabbouleh, and Ciabatta.