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2009 b log cabin penny3/15/2024 ![]() You can scale your ingredients to the size of your dish. I added sautéed leeks, an over abundance of bacon, Gruyére cheese and extra liquid. ![]() My pie dish was a deep dish version so I felt that I needed lots of ingredients. That was enough for me to avoid the extra step of pre-baking. ![]() The bottom crust was not crispy, but it was not soggy either. After 15 minutes of baking I turned off the convection and lowered the temperature to 350 degrees F. If you don’t have a convection oven, the higher heat should be enough to help the crust along. and turned my oven to the convection setting. With this quiche I preheated the oven to 425 degrees F. The reason for pre-baking is to prevent the bottom crust from becoming soggy. I experimented with this quiche and am happy with the results. My problem with this is that even with carefully following these instructions, the pie shell still shrinks and the edges no longer hug the top of the pie dish. The pastry is baked until lightly cooked. You have to fill the pastry shell with dried beans or weights of some kind in your parchment lined dish. One of the steps in making Quiche Lorraine that I don’t like is having to pre-bake the pastry shell. I may be blogging something occasionally.Ĭategories: Uncategorized A New Take on Quiche Lorraine May 10th, 2021 Shipping charges will be calculated by the number of magazines you purchase.Į-mail me with any questions, best to all. The issues are in pretty good shape for their age, but a few have loose pages. I checked EBay and Amazon for old issues of Gourmet and have decided a fair price to charge is $3.00 each for them with the following breakdown. Each article was so well written, intelligent, and detailed. But the best article was about the way Dolley Madison entertained in the White House. There is a detailed travel article on Santa Fe, New Mexico and a Christmas in Provence article. There are tasty recipes for Winter stews for entertaining, 6 different fudge recipes, 3 recipes for Hanukkah latkes, and a yummy praline butter cookie recipe. The 1989 December issue is a good example. ![]() I have been reading some of these back issues and am amazed at how much information is available in each of them. I have been an avid cook from the time we married in 1966. One of the cabinets in my bookcase has housed my collection of Gourmet Magazines dating back to the late 60’s and 70’s. We are also cleaning out accumulated stuff of a lifetime. When I have to tell my husband that we have to eat at 4:00 in order to get the best light for the meal, he just shakes his head. But other pursuits have filled my time and photographing my meals got to be too time consuming. I still love the blogging community and all of the virtual friends I have made over my 10+ years of blogging. I have been away from my blog for a long time now.
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