QUICHE LORRAINE
Ingredients:
PASTRY:
1 1/3 cups flour
1 stick sweet butterFILLING:
1/4 lb. bacon, cut in 1 inch pieces, cooked until crisp
1/4 lb Swiss cheese, grated
4 eggs
2 cups heavy cream
1 teaspoon salt
3 tablespoons cold water
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon nutmegCooking Instructions:
Mix flour and butter in a bowl with your fingertips. Add salt and water and knead only until dough is well mixed. Dough should be made 12 hours ahead. Cover with a wet towel and place in the refrigerator. Roll the dough until it is 1/8 inch thick and line four 4-inch pie pans. Then line the pastry shell with foil and raw beans. Cook the shells in a 325 degree oven for 15 minutes. Discard the foil and beans. Spread the bacon on the bottom of the half cooked pastry shells. Beat the cream with eggs, salt, pepper, nutmeg and cheese. Pour mixtureinto pastry shells. Place in a preheated 400 degree oven for 15 to 20 minutes or until the quiche rises and the top browns.
Serve warm.
FLEMISH BEEF STEW
Ingredients:
2 oz. chopped salt pork
1 bay leaf
1 lb beef chuck in chunks
1 teaspoon thyme
3 onions thinly sliced
3 Tablespoons Dijon mustard 1 teaspoon flour
1 loaf French Bread (stale)
1 1/2 Tablespoon vinegar
2 cups stout or porter
1 parsley spring
1 Tablespoon packed brown sugarCooking Instructions:
Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. Remove from skillet using slotted spoon and reserve for use in salads or other dishes. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. Transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet and reduce heat slightly and cook until deep golden brown, about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. Remove bay leaf and discard. Serve immediately.
Serve with boiled potatoes, green salad and beer.
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