Tag Archives: heavy cream

Quiche Lorraine

Versão em Português

Quiche Lorraine

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
3 eggs
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

Quiche Lorraine

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! 😀 )

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Roasted Carrot Soup

Versão em português

Sopa de Cenouras Assadas

The carrots were very pretty at the grocery store – they had that “buy me” look. It was time to make a recipe I had pinned centuries ago. You know one of those recipes that you think it’s going to work great, but you are kinda lazy and simply don’t do it? Yep.

Well, it was silly of me to be lazy about this recipe, as it is very easy – and wonderful! This is without a doubt one of the most interesting soups I’ve ever made, proving once again that Patricia Scarpin is a genius. ❤ As usual, I’ve adapted it a little bit, because that’s just how it goes.

The recipe is vegetarian, but to veganize it all you have to do is replace the cream for a soy/rice version.

You’ll need:

1 kg carrots – peel and chop into big chunks

350 g onions – same deal

Roughly 3 Tbsp olive oil

Salt and pepper – I added paprika too

About 5 cloves of garlic, peel and all – from the famous series “things I decided to add while taking the ingredients shot”

1 tsp cumin

1.5 liters veggie stock – I used the homemade version , concentrated, and completed with water

250 mL heavy cream, or a vegan substitute

Sopa de Cenouras Assadas

Place the carrots, onions, and garlic on a baking sheet. Add the olive oil, salt, pepper, paprika, and cumin. Mix everything very well and bake in a pre-heated oven for 40 minutes, or until the carrot is tender.

Then, remove the garlic peels – it should be very easy! – and place the ingredients from the baking sheet into a blender, adding the stock to help the process. As my blender died #RIPblender, I placed everything in the pot and used my immersion blender.

When everything is nice and blended, add the cream and heat the soup until it starts to boil. Serve immediately.

FREEZER: As most soups, this recipe freezes pretty well. I just placed the cold leftovers in a Ziploc bag! When re-heating, I used the immersion blender to pulse it a little bit, so it would regain the original texture.

Pumpkin Gorgonzola Soup

Versão em português

Creme de Abóbora com Gorgonzola

Is it cold where you are? It’s FREEZING here! Now that winter has officially arrived, it’s time for a soup season! 🙂

I had planned to post this recipe for a while now. We photographed it when Tia Leo came to visit us LAST YEAR! It was still cold here, but as it was already super hot in Brazil, I decided against ostentation 😀

Tia Leo was the person who actually cooked this. My role in the making of this soup was to take pictures, talk a lot, and drink wine! I always had a bit of an issue with pumpkins, because I thought they were hard to prep, but Tia Leo taught me the EASY way to deal with them: cook with skin and all, THEN remove it! Duh! So easy!

You’ll need:

1 medium-sized pumpkin, cut in chunks – leave the skin on for an easier time

2 veggie stock cubes, or the homemade veggie stock − I didn’t have any ready, #shameonme

50 mL heavy cream

60 g gorgonzola

Parsley/chives, to garnish

Creme de Abóbora com Gorgonzola

Cut the pumpkin into big chunks – Tia Leo warns that you are supposed to wash it beforehand, ok? 😀

Place the pumpkin in the pressure cooker and cover it with the veggie stock. Close the lid and wait until it pressurizes. When that happens, mark 8 minutes, then turn it off and wait for it to de-pressurize.

While you wait, you can crumb the gorgonzola and chop the parsley.

Open the pressure cooker and remove the pumpkin chunks – do not toss the cooking liquid, because we’ll still use a good amount of it! Now that the pumpkin is cooked, it’s easy to remove the skin, so do that! 😀

Place the pumpkin little by little in the blender, using some of the water to blend – you should get a texture like a runny purée. Place the purée in a big pan and continue the process until you finish all the pumpkin.

Add the cream and gorgonzola. Mix it and heat the soup until it simmers.

Dish, garnish with the parsley/chives and serve with some toasted bread – here, we had with the whole-wheat version of Bread in a Hurry!

FREEZER: I haven’t frozen this particular soup, but it would freeze just fine! I would recommend you blend it again after it’s thawed, though, for better texture.

Salt Cod Quiche

Versão em português

Quiche de Bacalhau

Salt cod is a big deal in my family. We eat it for Christmas, Easter, special occasions, not-so-special occasions… Here in Uruguay, we can only find it around Easter. The worst thing is that it’s almost impossible to find nice thick pieces! Although it’s a bit of a pain to deal with thin salt cod, I buy it whenever I see it – did you say salt cod cakes? Bacalhoada? Basically anything with salt cod?

Looking for a different way of preparing it, I found this recipe on Receitas de Minuto. It was great – a much lighter way of eating salt cod!

For a 9-inch quiche, you’ll need:

1 cup flour

80 g cold butter, cubed

1 egg yolk

Pinch of salt

For the filling:

½ cup chopped onions or leeks

10 olives, give it or take

200 g salt cod, de-salted and shredded

1 cup heavy cream

2 eggs

Pepper, nutmeg, and paprika

Quiche de Bacalhau

Start by making the dough, which is basically the same as in the cheese empada. In a bowl, place the flour, salt, and butter. Mix the ingredients using a pastry cutter or your fingertips, crushing the chunks of butter until the texture resembles wet sand. Add the yolk and shape the dough into a ball. If you live in a dry area, you may need to add a couple Tbsp of water to be able to bring the dough together.

Roll the dough over a 9-inch round pan, pressing well on the bottom and sides of the pan. With a fork, unleash your inner murderer and prick the entire crust. Bake on a pre-heated oven for 15 minutes, remove from the oven and set aside.

While the crust cools, prepare the filling: in pan that fits all the ingredients for the filling, sautée the leeks/onions and olives with a bit of olive oil until they soften a bit. Add the shredded salt cod and season with pepper, nutmeg, and paprika. Taste for salt – you usually don’t have to add any!

Remove the pan from the stove, mix in the heavy cream, and let it cool a bit before adding the eggs – you want a quiche, not scrambled eggs! 😀

After mixing in the eggs, pour the filling over the crust and bake in a pre-heated oven for approximately 40 minutes, or until the filling is set and golden-brown. Wait a few minutes before slicing the quiche and serve with a nice green salad!