Quiche- The Seductive Pie. Meet Lorraine...

So says Thomas Keller, world renowned chef and chef-owner of Bouchon.  One of his many cookbooks (they are amazing and not for the faint of heart) is called Bouchon.  That's where I went for my quiche information.  That is my starting point for quiche, my way.

Thomas recommends using a 2-inch ring mold for the quiche shell.  As I don't have such a tool, I will be using small, individual pie plates.  Yes, Thomas, I know I risk overcooking the custard.  I think I can manage the risks...  This quiche is a traditional one- Quiche Lorraine- made with bacon and onion.  I also made a vegetarian version by omitting the bacon and adding spinach.

Spinach quiche on the left.
Lorraine's on the right.

This recipe makes six single serving quiches.

Coq au Vin- Classic French!

I call it Coq au Vin but you could also call it an upscale chicken stew.  For this rustic chicken dish, I slowly braise my meat in red wine, rich homemade chicken broth and herbs.  Throw in mushrooms and onions and I have an amazing dish to serve with pasta or mashed potatoes.   Light the candles, start the music and pour the wine- dinner is on!  Oh! and send the children to grandma's.

This will serve 4 generously.

Boeuf Bourguignon- the "refined" stew...

Boeuf Bourguignon (aka Beef Burgundy) is the cadillac of stews.  Layers of flavours, low and slow simmering, big chunks of beef complemented by earthy mushrooms and delicate pearl onions- and don't forget the full bodied wine.  It's the perfect dish to serve after a day on the slopes or for an elegant dinner party...

The cut of beef you choose is important for this dish.  Actually, blade roast is a cheaper cut but so much more flavourful.  It's perfect for this dish which is simmered slowly until the meat is melt-in-your-mouth tender.  Traditionally, you would use red burgundy or Pinot Noir but I used an Okanagan Cabernet Sauvignon.  It's nice to live down the road from the winery!

This recipe serves six to eight generously.

Ooh La La! French Onion Soup- Well Worth the Effort!

I love French Onion Soup! Dinner for two by the fireplace, a little candlelight, a great bottle of wine, a crispy salad and bubbly, crusty onion soup. Perfect!

Most restaurant and grocery store French onion soups are either too salty or too watery and flavourless. If you love good food, it's so frustrating.  Sooo, it's well worth the effort to make it from scratch, the long way... but make a big batch and freeze it so you'll have lots on hand.  However, if you must, shortcuts are included at the end of this recipe.

Last week, I prepared two different batches: one with red wine and another with porter beer.  Both delicious!  The beer version was just a tad sweeter.  They were made for Neil, Carol and Barry who rated this recipe a double thumbs up and reordered more...

It will take two days to make the soup.  On day one, you make the beef broth.  That's easy and doesn't need your attention very often.  You'll be busier on day two... This recipe will make six servings and can be doubled or tripled.