This is a short little post as a thank you to the country that helped Julia Child along the way and produces some great wines. We all know how much I enjoy my wine, and I also really enjoy eggs at all times of day. However I do only eat eggs for one meal per day. One of my favorites is Quiche Lorraine. I made this recently and it can be served for all three meals. The picture is obviously from dinner. Served with a side salad and a slice of my homemade French bread. This recipe of Julia's comes from Mastering the Art of French Cooking. I did make her short paste crust which puts this at a whole different level, yet it is wonderful with a store bought crust if that is all you have time for.
For one Quiche Lorraine
6 slices of bacon sautéd and patted dry.
Press the bacon into the pastry shell; this helps it not float during cooking.
Combine:
3 eggs beaten
1 1/2 cups whipping cream or 1/2 and 1/2 - or if you need to add a combination there of it is fine.
salt and pepper
pinch of nutmeg
Add all of these to the partially cooked pie shell and dot with 1 T butter.
Bake for about 25-30 minutes at 375.
What to drink? Well during the summer this would pair quite nicely with a French Rosé form the Languedoc-Roussillon area or Provence. The Barton and Gustier Rosé is relatively inexpensive and has a nice body to it. It would also be delightful with a French Chablis.
Also on the wine note I did read this short article about buying Rosé wines, and it is absolutely true.
Bon Appétit and as always,
With love from the Midwest,
Beth
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