Though I don’t make or even eat quiche that often, when I do Quiche Lorraine is generally the one I make. There is just something about the simplicity of the ingredients and how well they come together to create such a delicious tart.
This classic French quiche is made with eggs, cream, bacon and Gruyère cheese.
Combined with a buttery pastry dough this quiche is a great thing to make around the holidays (or for any other time of year).It can be served by itself for a light snack or with a nice tossed salad for something a bit more substantial.
Here is the link to the full text recipe for Quiche Lorraine – enjoy!
Have a great holiday everyone.
dawn (and the Rouxbe team)
An épi is a loaf of bread that has been specifically shaped to represent a stalk of wheat. Though this may look somewhat intimidating, you will be surprised at just how easy it is to create this rather impressive-looking bread.
In this follow-up Rouxbe Cooking School lesson, we are going to demonstrate how to shape an épi. Consider this lesson your homework assignment from last week’s lesson on The Stages the of Bread Making. This is a great way to put your newly-learned breading making skills to the test. Plus, it’s a pretty cool way to impress your friends and even yourself :-)
Happy Bread Making!
The Rouxbe Cooking School Team.
This classic Alsace dish consists of sauerkraut, pork, ham hock, carrots, onions, juniper berries and Riesling wine. Choucroute may not be the one of the prettiest dishes but it sure is one of the tastiest!
It is typically served with potatoes and a variety of sausages. Traditionally, the more people there are, the wider the variety of meats and sausages are used.
It is super easy to put together. You basically sweat a few onions and some garlic. Then you start layering. First the sauerkraut and then some aromatics, along with some carrots and some of the meat. You then make another layer of sauerkraut and then top off with a bit more meat and the white wine.
Near the end (or the next day, if making ahead) a variety of sausages are added along with some potatoes. One of the great things about this dish is that it can be made ahead and it is also perfect when cooking for a crowd.
The picture above was taken (after a few lemon martinis I might add – I was turning 40 after-all) a few months ago. It is actually from my birthday party. Eight of us went to Sakinaw Lake Lodge on the Sunshine Coast for the weekend. It’s a beautiful lake and lodge if you ever get the chance to go up there.
This is a picture of the owner’s dog. Munchie was so cute and he spent the entire weekend with us.
Thanks again for the great weekend everyone!
Here is the full text recipe for Choucroute Garnie. Of course, as with most classic dishes, there are many versions. But honestly, no matter how you make it, it will be delicious!
Ciao for now – dawn
This carrot salad is a classic in France. I still remember the first time I had it, which was many years ago. I remember thinking “wow, how can just a plain old carrots taste so good?”
Recently, I was reminded once again of how delicious this salad is. I have to say, it is every bit as good as I remembered it! The simple vinaigrette consists of lemon juice, olive oil, sugar and seasoning…that’s it!
I had to use the medium blade on my grater, as the small blade was way too fine. I actually tried every grater in the house (and I have many), but none of them gave me the grate I was looking for.
The picture of grated carrots above is more like what you are looking for. The picture is from David Lebovitz – his post, about this same salad, is really great and worth the read.
Give this salad a try. I am sure you will be surprised at just how delicious it is. I like to serve it with roast chicken, as the vinaigrette sort of acts like a sauce for the chicken as well. I also read that some people even put this salad on sandwiches. I’ll have to give that a try.
Here is the detailed Carrot Salad | Salade de Carottes Râpées Recipe.
ciao for now
This sophisticated lemon tart is similar to a lemon pie, or better yet, a lemon meringue pie. So, what makes a tart a tart and a pie a pie? The main difference between tarts and pies is that tarts have straight sides versus sloped sides and they are usually only about an inch or so high.
Just looking at the ingredients for the lemon curd makes my mouth water. This lemon tart is not too sweet and not too tart. There is just enough lemon in it to make you pucker!
This tart is topped with an Italian meringue, which means the egg whites are whipped with boiled sugar syrup. This creates a very stable meringue because the hot sugar syrup actually cooks the whites as they whip, resulting in a meringue that will hold its shape for long periods of time without deflating.
The dense texture and glossy finish of Italian meringue makes it a great choice for decorating.
Classic lemon tarts are a delicious way to finish off a fancy dinner party, as they are not too sweet…and I can’t believe I am saying this, but desserts don’t always have to made with chocolate to be fantastic. Did I really say that?
Here is the step-by-step Lemon Tart Recipe.