Tonight's menu is a family fave: quiche Lorraine (Julia's recipe - though I make the crust recipe from The Joy of Cooking), asparagus with wild mushroom and brie sauce and, for dessert, apple pear crumble (with pistachios and almonds). I can't be sure there won't be cream on top of the crumble.
And for some food porn:
|Prebaked Crust - Recipe in The Joy of Cooking. You've got to blind bake it before adding the quiche custard...|
|Seriously, is there anything better than bacon? Except lardons??|
|You line the blind-baked crust with lardons, just before adding the custard mixture (see photo below)...|
|This custard is a simple mixture of eggs, cream, salt and pepper. Takes 3 minutes to make.|
|We like a lot of space between the top of the deep-dish pan and the custard. Makes for more crunchy crust!|
But I do NOT skimp on the butter in the crumble:
See those little dots of apple/pear coloured something? Yeah, that's butter. And, btw, that's the secret to your perfect crumble. When it mixes with the collapsed fruit, vanilla extract, pinch of sugar, lemon and corn starch, it creates a perfect confit.
Add some hand-crushed pistachios, almonds, more butter, flour and sugar, and you've got yourself an awesome, crunchy topping:
|Natch, this is pre-baking|
|You'll have to trust me when I tell you that this is much browner than the pre-baked version and bubbling nicely.|
(I cannot be sure that there won't be a good bottle of wine for pairing.)
Bye-bye 2015. You've been all kinds of things. But I'll put my money on the future.