On my last trip to Brasília, my aunt Paula gave me a wonderful gift: Gui Poulain’s Cartas Amarelas! The book is as beautiful as the autograph! Of course, I was dying to try one of the book’s recipes – to start our Pie Tertúlias, I chose his recipe for Quiche Lorraine, one of my favorite savory pies!
I followed the recipe ALMOST to a T – I changed the way to roll out the crust, because I didn’t want to make a mess on my counter! As expected, it was delicious. The best thing is that this pie is equally good hot and at room temperature. This recipe yielded six servings – lunch, dinner, and lunch again! Nobody complained of eating the same thing three meals in a row… 😉
For the crust
250 g flour
125 g cold unsalted butter
2 tsp salt – next time, I’ll use just one, as I thought the dough was a tad too salty
1 tsp sugar
1 egg yolk
50 mL water
For the filling
300 g bacon, chopped
1 onion, chopped
250 g heavy cream
salt, pepper, nutmeg
150 g gruyère, coarsely grated – I’m sure any melty cheese would work just fine, but gruyère and emmental are the traditional options
Start by making the crust. Whisk the flour, salt and sugar in a bowl. Add the butter and, with your fingertips or a pastry cutter, mix until you get a coarsely crumbly mixture. Add the yolk and the water and combine just until you can make a ball – don’t knead it, or else it will be too hard! Wrap this ball with some plastic wrap and place it in the fridge for about 20 minutes.
Fry the bacon on low heat. Be patient, so that the bacon grease can render. When it’s all nicely fried, remove SOME of the grease, add the chopped onion and fry it until it’s golden. Set the bacon and onion aside, and try not to snack on it too much until it’s time to assemble the pie.
In a bowl, whisk the eggs with the heavy cream and season with salt, pepper, and nutmeg.
Remove the crust from the fridge. The normal way of rolling out the crust is by dusting your counter with flour. As I didn’t want to clean the flour mess, I cut two sheets of wax paper, placed the crust between the sheets, and rolled it out with a rolling pin. Then, I removed the top layer of paper, placed my 9-inch pie dish upside-down on top of it, flipped everything, and the crust just… fell into place beautifully. (And then, obviously, I removed the second layer of parchment paper)
Now comes the easy part: cover the bottom of the crust with the bacon and onions, then pour the egg and cream mix, and cover everything very well with the grated gruyère!
Bake on a preheated oven for about 40 minutes, give it or take, or until everything is golden brown and firm! You can eat it as soon as it comes out of the oven (which is what we did here) or you can wait and eat it at room temperature (which is also what we did here! 😀 )
When I moved to Uruguay, one of the things I had to learn was to cook – no one can survive forever on pasta, cake, scrambled eggs, and tuna salad, right? (Seriously, that was basically all I could cook). I started by making simple, but different, things. One of those first recipes was tapenade, this French olive dip.
The recipe I used to make (I can’t remember where I found it!) called for equal amounts of green and black olives, garlic, salt, pepper, and basil. I would simply place everything on the food processor, pulse it, and there: a tasty dip. When I decided that February would be Dip Tertulias, I knew tapenade was going to be one of them. So, I tried to find the “original, authentic, yadda yadda yadda” recipe – but of course I couldn’t find it!
There seem to be a lot of different recipes, each of them adding/omitting an ingredient. Confused, I had to resort to Wikipedia, where I learned that the recipe calls for olives, capers, anchovies, and garlic! I found this recipe on The Guardian and decided to make it – well, adapt it. It was much tastier than the one I used to make!
It doesn’t yield a whole lot, which is fine: it’s pretty strong, so a little goes a long way!
½ cup of pitted black olives
2 Tbsp capers
2 anchovies, drained – we always have some, for Caesar salad dressing… or pizza. 😀
3 cloves of garlic
1 Tbsp oregano/thyme – I used ½ Tbsp of each
1 Tbsp Dijon mustard
Olive oil, salt, and pepper, to taste – I skipped the salt, as the anchovies/capers were salty enough
Not only did I try a “more authentic” recipe, but I also tested the most traditional method: the mortar and pestle!
Coarsely chop the olives, capers, anchovies, and garlic. Place them in the mortar, add the herbs, and crush and grind everything until you get a paste that isn’t too chunky. Add roughly 2 Tbsp olive oil and use the pestle to mix it in. Season with salt and pepper.
OOOOR….. place everything on the food processor, pulsing until you get a somewhat chunky paste! 😀