Recipes and Tips for Foodies like you!

Julia Child’s Quiche Lorraine

It’s no secret that we are huge fans of Julia Child. We both have our Mastering the Art of French Cooking books and we both enjoy watching her videos. This is the second recipe I’ve posted from Julia. The first was Reine de Saba, her favorite chocolate and almond french cake. My second recipe is her Quiche Lorraine.

At home, usually on Sundays the one who makes breakfast is dad, since he’s the one that wakes up earlier than the rest of us most of the times. This Sunday I thought I’d surprise him with making breakfast… and a nice one! I had a pastry dough disc from a recipe I made a few days ago, so I just rolled it out and baked it filled with dried beans so it wouldn’t puff up. Oh, and the dish (the Quiche dish, that is), it’s my favorite now. Last Thursday we went out with Helga to get some props for foodies, and in one of our stops… I saw it! It’s gorgeous, white and incredibly cute. So, it was a perfect fit for both a family breakfast and a Julia recipe.

Now, about the recipe… Have you ever simmered bacon? I never heard of it until I read this recipe. The reason you simmer the bacon strips is to get rid the bacon of its smokiness. If you don’t simmer the bacon, the entire dish will have that smoky flavor… And we don’t want a smoky Quiche. Besides that, this is the perfect dish to prepare ahead. You can easily prepare the mixture and partially bake the shell the night before and just finish baking it just before serving. As Julia states in her book: Half an hour before serving, the filling is poured into the shell and the Quiche is set up in a 375º degree oven. In 25 to 30 minutes the Quiche will have puffed and the top browned. It will stay puffed for 10 minutes and as it cools it will sink down.

So there you have it, tips from Julia herself.

Bon Appétit!

Kitty

Julia Child's Quiche Lorraine

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Mummy Pops

As I mentioned on a previous post, this year I wanted to try practical, fun and also kid oriented Halloween recipes that are not only easy to make, but a treat they would really enjoy… and possibly help you make.   All you need to make these mummy pops are Oreos, pop sticks, white chocolate for melting and candy eyes.  I would suggest that you go to a specialty store to get your white chocolate, and ask for one that is appropriate for melting.  I made a first attempt with Hershey’s white chocolate chips… it was bad.  Really bad.  It didn’t melt, the whole thing started to harden and I ended up with a clump of grainy white chocolate. I had to throw it away. I was not happy.   It seems that you can melt these chips, but you have to add a little shortening to the mix.

I decided I didn’t want to risk throwing another bag of white chocolate away, so I went to my local baking and confectionery supply store (Blossom), and I got white chocolate melting buttons to which they suggested I buy a “diluter” which comes in a little bag and has a white flaky appearance.   This time, my chocolate melted beautifully. I didn’t really need the diluter, but I already had it, so I gave it a sprinkle. (They told me to melt the chocolate and add it as you would add salt to a dish. Little pinches  of it until you get the consistency you need).

To cover the cookie pops once you have inserted the stick, simply dip them, spoon chocolate over them, and then rest the covered pop on a spoon or fork over the bowl to let all the excess drip off. This is how I got a smooth finish on mine.  To make the little lines, just use a sandwich plastic bag and cut the tiniest hole you can to go back and forth over the cookie.  Let them set, and you’re done.  (Speed up the setting time by putting them in the refrigerator). You can also make these without the sticks, simply dipping the cookies into the white chocolate using the same method, and letting them set.

Have fun!

Helga

2013-10-14 Mummy Pops02

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Pumpkin Muffins

Since September we’ve been going crazy for pumpkin everything with Helga. I went on a two-week vacation (after almost 2 years!) and I was able to feed my pumpkin craziness in the states. Here in Guate we didn’t used to get pumpkins until last year that it turned into a craze… and we were happy to be part of the pumpkin craziness! This year, we are sharing a few of our new favorite pumpkin recipes.

Looking for Pumpkin Muffin recipes, you’ll find many different ones. I always go through the ingredient list, how much it calls from each and that can give you a good idea if the batter will turn into a moist muffin or a very dry one. This combination from Deb at Smitten Kitchen, is definitely a winner, and the cinnamon and sugar mixture to sprinkle on top… is genius.

I can say, that having them  just a few inches away from where I’m sitting and writing this post, it makes you want to reach out and grab one to munch while working!

Kitty

Pumpkin Muffins

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Spiderweb Soup (Tomato Soup)

It’s time for us to post recipes for Halloween.  I can’t believe a year has gone by already!  This year I want to try more practical and easy to make recipes, both sweet and savory.  Hopefully, I’ll have time to try out a couple of recipes to post before Halloween is upon us.  This recipe is just homemade tomato soup, with a cream spiral on top to form a spiderweb.  (To make this practical, just use the cream spiderweb idea on canned tomato soup for your kids… I’ll look the other way). This is the second time I try a homemade tomato recipe, because I have to admit that I like the taste of the commercial tomato soup we get from a packet or a can at the supermarket.  It’s what I always had since I was a kid, and the flavor of a particular brand is what I want when I think about tomato soup.  And I know I’m not alone.

Nonetheless, I still wanted to give homemade tomato soup another shot. I am very happy with the flavor of this recipe.  I’m a little embarrassed to say so, but… I love that it tastes like the commercial brand, only better. Plus, I know it’s all natural because I made it at home.  My daughter loved it, and so did my husband. I was asked to make it again.   So you can trust me on this, if you’re looking for a homemade tomato soup, this is the recipe to try.  The only thing I changed, is that I used chicken stock instead of vegetable stock. The original recipe added ½ cup of cream to the soup, apart from the cream used to make the spiral.  When I tasted the soup, it seemed “creamy” enough, so I didn’t add the cream, but it’s entirely up to you.  Also, I need to strain soups.  I like the smooth texture, and even though the original recipe didn’t mention any straining, I needed to do it. (I have childhood issues with lumps in food).

Helga

Spiderweb Soup

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