I had my first bowl of French Onion Soup during a high school trip to France. It was unexpectedly delicious! I made plans of figuring it out myself one day. As I grew older, I realized it was fantastic for more than it’s flavor. It is a great way to keep from throwing away old produce. What a great way to use up a bunch of onions that are close to death! This recipe also happens to be a good way to use up bread that is a bit too stale and cheese that isn’t large enough for a cheese plate.
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!
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?
It has been raining and cold all week! What happened to the beginning of summer? Whenever the weather gets wonky like this, I like to make soup, but which soup to make? I feel like you can turn anything and everything into a soup, but I tend to use those veggies that are a bit too…