Quiche Lorraine is one of the quintessential quiches. The combination of leek and bacon is perfect. I have seen versions with onion or green onion, but the buttery sweetness of leek, I think, is unbeatable in conversation with egg, bacon, and Gruyere. Gruyere is the best cheese to use, but a freshly grated Swiss cheese will make a beautiful pastry as well. For this meal, I poured my filling into tart crusts instead of pie crusts to create a different filling to crust ration and we all loved it!
To start off our meal, and to placate everyone while I was finishing cooking, I served a baked Camembert with sautéed porcini mushrooms and shallots sweetened with some fig jam. I love cheese, but have never been a fan of Camembert on my cheese plate, but I do love it baked with some jam! Imagine a baked brie enveloped by puff pastry and topped with some raspberries and walnuts, what could be better? I wanted to make our dish a bit more savory and a tad less buttery so I went with searing some porcini with shallots baked over the Camembert. Everything can be assembled ahead of time, and just stick it in the oven for 10 minutes to warm up before serving. The temperature is not really important, so you can add it to the oven with your turkey/goat/lamb/ham or whatever else is roasting in there!
In America, the cheese course is something that happens at the beginning of the meal, as an appetizer of sorts. However, in France, the cheese course is a bridge between the main dishes and the dessert, in fact, it is frequently served in place of dessert. I really wanted to celebrate that idea on my birthday (and it meant I didn’t have to cook quite as much!).
Today, I decided to merge my passion for Chanterelles with my parallel passion for “difficult recipes.” You know, sometimes, I become obsessed with foods because of their famed difficulty to make. First it was the Macaron, then it was Cannelés Bordelais… finally, I worked my way up to the Soufflé. I love desserts, so my first attempts were in the sweet category. I have been revisiting savory soufflés of late with plans to serve a trio of soufflés for my 30th birthday, and I must say that they are much easier to conquer, so start your soufflé journey with something salty. These dishes are really light and delicious. Perfect for brunch or a light dinner. They are one of those perfect foods that fill you up without weighing you down. This recipe is for a mushroom soufflé, but feel free to change up the flavors. How about prosciutto and Gruyère, or spinach and Gruyère, or leek and bacon?
This past weekend I made a delicious Chard, Sausage, and Ricotta pizza for my parents. My recipe there called for dough to make two pizza crusts, I always follow this pattern. When I have the time, I make a double batch of pizza crust and I save the second, either in a bowl in my…