Quiche Lorraine 1 9-­‐inch pie crust, See recipe 2/3 cup shredded Swiss cheese ½ cup diced ham ½ cup cooked and crumbled bacon 1 cup milk 1 cup heavy cream 3 large eggs Nutmeg, to taste Salt and black pepper, to taste Preheat oven to 350 degrees F. Place cheese, ham and bacon in bottom of prepared pie crust. Using a large bowl, whisk together milk, cream and eggs. Season with nutmeg, salt and pepper, to taste. Pour into prepared pie crust and place on baking sheet. Bake until egg is set, about 20 minutes. Cool slightly before slicing. Makes about 6 servings Pate Brisee 2 cups all-­‐purpose flour, plus more for rolling ½ cup (1 stick) unsalted butter, cut into small pieces and chilled Pinch of salt 1 large egg yolk 3 tablespoons cold water 1 Using a medium bowl, combine the flour, butter and salt. Mix with a pastry blender or fingertips until the mixture resembles coarse crumbs. Add the yolk and water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to over mix. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour. 2 On a clean, lightly floured surface, roll dough into a circle 2-­‐inches larger than the pie plate. Transfer dough to pie plate, pressing into place and trim excess dough from edge. Crimp or form decorative edge, as desired. Chill until needed. Makes one 9-­‐inch pie crust Poulet Normand & Riz Pilaf or Chicken Normand & Rice Pilaf ¼ cup olive oil 8 boneless, skinless chicken breast, sliced thin 4 slices bacon, diced 1 small onions, diced 8 ounces mushrooms, quartered 2/3 cup white wine 2 cups heavy cream 2 bay leaves 1 sprig rosemary 1 sprig thyme Salt and black pepper, to taste Riz Pilaf, for serving, See recipe 1 Using a large saute pan over medium high heat, heat 2 tablespoons olive oil. Add half the chicken and saute until cooked through and golden brown. Transfer to a plate and repeat process with remaining oil and chicken. 2 Add bacon to same pan with onions and saute until golden brown. Add mushrooms and deglaze with white wine, loosening any bits from the bottom of the pan with a wooden spoon. 3 Add the cream, bay leaf, rosemary and thyme. Return chicken to the pan, reduce heat to medium low and reduce until thickened, about 15 minutes. Season with salt and pepper, to taste. Serve with Riz pilaf. Makes 8 servings Riz Pilaf or Rice Pilaf 6 tablespoons unsalted butter 1 cup diced onion 1 ½ cups rice 1 ¼ cups water 1 ¾ cups chicken stock 2 bay leaves 1 sprig thyme 1 sprig rosemary Salt, to taste 1 Heat oven to 350 degrees F. Using a medium saucepan over medium high heat, melt the butter. Add the onions and rice, saute until onions are translucent. 2 Increase heat to medium high, add water and chicken stock and bring to a boil. Add the bay leaves, thyme and rosemary. Cover pan with a lid or aluminum foil. Bake in oven until rice is cooked through and liquid is absorbed, about 18 minutes. Makes about 5 cups Île Flottante or Floating Island 6 large egg whites 1 pinch salt ¾ cup sugar 2 cups milk Crème Anglaise, See recipe Caramel Sauce, See recipe 1 In the bowl of an electric mixer fitted with a whisk attachment on low speed, combine egg whites, salt and 2 tablespoons sugar until frothy. Increase speed to medium high gradually add remaining sugar, one tablespoon at a time until glossy, stiff peaks form. 2 Using a medium saucepan over medium heat, heat milk until just simmering. Using two large serving spoon, portion meringue into oval shapes and gently transfer meringue into milk. Quickly shape more meringues, dropping each into milk. Simmer meringues 1 minute. Carefully turn meringues over in milk. Simmer 1 minute longer. 3 Using a slotted spoon, remove meringues and transfer to a parchment lined baking sheet. Repeat process to make a total of 8 meringues. 4 To serve, place ½ cup Crème anglaise in a shallow serving bowl or rimmed plate. Top with poached meringue. Using a fork, drizzle with caramel sauce. Makes 8 servings Crème Anglaise 1 quart milk 1 cup heavy cream 10 large egg yolks 1 cup sugar 1 teaspoon vanilla extract 1 Using a medium saucepan over medium high heat, bring milk and cream to a simmer over medium-­‐high heat. Remove from heat. 2 Using a medium bowl whisk together yolks and sugar until thick and pale. Gradually whisk in warm milk mixture. Transfer egg-­‐milk mixture to saucepan over medium-­‐low heat stirring constantly with a wooden spoon until custard thickens. Cool in an ice bath. Cover and refrigerate up to 2 days. Makes about 1 ½ quarts Caramel Sauce ½ cup sugar 2 tablespoons water Using a small saucepan over medium heat, combine sugar and water. Swirl pan until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with water and a pastry brush to dissolve any sugar crystals. Boil until golden brown, occasionally swirling pan. Remove pan from heat. Stop the cooking process with a splash of cold water. Allow caramel to cool until thickened. Makes about ½ cup