Quiche Lorraine

A while back, Williams-Sonoma was having a fantastic sale that I considered would be a crime not to participate in. Why scour the website daily if I'm not going to end up getting anything when the times comes to get it at a discounted rate (and with free shipping no less)? So, there I was, browsing the baking section when there IT was: a beautiful, french tart pan. Up until that point I could only bookmark all the tart recipes I came across and wonder, what if? But now, now was the time to take action, so in went the pan into my cart, with all the tart possibilities finally becoming attainable. And then it arrived and I said, "It's way too nice to use. Better save it for a special occasion. Back in the box you go!"

That was months ago.

Honestly, that always happens. I pine over something for what seems like forever, to the point where it's the only thing I can search for, and then I get it, and I deem it way too nice to use. "I NEED AN OCCASION TO BREAK IT IN," I'll insist. But then no occasion is ever good enough, so whatever it is waits and waits to be used. But that has to change, so I made Quiche Lorraine.

I love this tart pan, and I'm so excited that the first thing I decided to make was Quiche Lorraine for dinner. It's so good, and so simple to make. Plus, it can be served or cold depending on the setting. It may be getting a little chillier outside, but we've still got some warmish days in the forecast that are pretty perfect for a picnic. Trust me, take it from someone who lives in the Midwest, these are the golden weather days. Soon all we'll have is snow piles and distant memories of when the temperature was a steamy 50 degrees. And if given the choice to eat outside while the trees are beautiful hues of yellow, red, and orange, you take it.

Here's something that broke from tradition: I used pancetta instead of lardons. One because I love pancetta and will take any excuse to use it, and two, because lardons in 5 oz containers are a little hard to get my hands on around here. And as it turns out, pancetta really, really works. It still gives you the salty, crispiness that lardons give you, but it doesn't overpower. I may have to alter the salt levels in the egg mix, but I think it really all comes down to personal preference.

And remember: Quiche Lorraine is just egg, heavy cream, bacon, and a little salt and pepper. If you add anything else, it's no longer Quiche Lorraine. Still delicious, but no longer Quiche Lorraine.

QUICHE LORRAINE

What You'll Need:

For the Pastry

• 6 tablespoons butter, softened and at room temperature
• 1 teaspoon sugar
• A pinch of salt
• 1 1/2 cups AP flour
• 2 eggs, separated
• Cup of ice water

For the Quiche Filling

• 5 oz pancetta (or lardons if you're lucky enough to find it!)
• 4 eggs and 2 egg yolks
• 1 1/4 cups heavy cream
• 1 tsp salt
• Black pepper to taste

First, Make the Pastry:

Using a wooden spoon, beat together the butter, sugar and salt in a medium bowl until smooth. Mix in the flour, followed by  the egg yolks, and 2 tablespoons of ice water. Mix together until a smooth ball forms, only kneading the dough as much as necessary to bring it together. If the dough seems a bit dry, you can add more water, but be careful not to make the dough too wet.

Once the dough has come together, wrap in plastic wrap and chill overnight. (If you don't have the time, make sure to at least let it chill for an hour. )

When It's Time for Quiche:

Preheat the oven to 350 degrees F.

When you are ready to roll out the dough, take it out of the fridge and let it rest on the countertop for at least 30 minutes to make it easier to work with. Roll out the pastry dough between two even sheets of parchment paper until it is 1/4 inch thick, and use it to carefully line your tart pan. If you have any extra pastry dough, use it to patch up any cracks. Brush the sides  and pastry base with the leftover egg whites. Pop your tart pan back into the refrigerator while you prepare the filling.

To make the filling, fry the pancetta in a frying pan until golden brown and crispy, then, using a slotted spoon, transfer to a plate lined with paper towels to drain off any excess grease.

In a bowl, lightly beat the egg and egg yolks, then add the heavy cream, then the seasoning. Beat again until everything is mixed together well.

Remove the tart pan from the fridge, then scatter the cooled pancetta all around in the pastry shell. Next, pour in the egg mixture.

CAREFULLY transfer the quiche to the oven (I placed it on a baking sheet both for stability, and to catch any overflows), and bake for 30-45 minutes, depending on your oven. MAKE SURE to keep an eye on it so that it doesn't stay too long in the oven and crack. A perfect quiche has a golden brown top, and is set. No  one wants cracked quiche.

This quiche can be served warm or cold.

SOURCE:  Adapted slightly from The Little Paris Kitchen: 120 Simple but Classic French Recipes, by Rachel Khoo

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Grown-Up Mac and Cheese

People of Earth: I am here to tell you that there is life beyond Kraft Macaroni and Cheese. That being said, sometimes it's just more comforting (and less time consuming) to throw a pot of classic Kraft on the stove with whole milk and a little extra cheddar, but for the sake of this post, we're going to go to the next level.

What sets this mac and cheese apart in one thing: Béchamel Sauce. Just four ingredients: flour, butter, milk, and salt. And it absolutely makes all the difference in the world. What it does, is add a bit of depth to the cheesiness. It's smooth, creamy, and, mixed with the cheese, the shining light in this classic dish. But keep in mind: you have to do a bit of multi-tasking to make this sauce. While the butter is melting, you have to watch the milk which should bubble, but not boil. And the very second that the butter is melted, you have to add the flour and whisk with all your might. Pay attention while you make it, and the reward will be huge.

Look how rich and creamy that is! The only thing keeping me from diving face first into this pot was my fear of severe burns. That's the only thing.

The wonderful thing about having a recipe for basic mac and cheese is that you can add in your favorite ingredients. For this, I decided on tons of spinach and turkey bacon. The only way you'll get me to eat my vegetables is with cheese (Is that the Midwesterner in me? I'm not sure.), so bring on the spinach...so long as there's a cup of cheddar chasing it into the pot.

To me, an essential part of your basic mac and cheese is that satisfying crunch. Toasted panko is perfect for this. About 1/2 sprinkled on top is just enough to add a little extra texture. Try it. You'll like it.

Last but not least, don't forget to pop this perfection in the oven for ten minutes. I'm getting hungry just thinking about it. Is it time for dinner yet?

Grown-Up Mac and Cheese with Spinach and Turkey Bacon

Ingredients:

Béchamel Sauce:

•  3 cups whole milk
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 2 teaspoons kosher salt or 1 teaspoon table salt

Bread Crumb Topping:

• 1/2 cup panko (Japanese Bread Crumbs)

Mac and Cheese:

• 1/2 pound dried elbow pasta
• 2 cups Mac Sauce
• 1 1/2 cups grated aged white cheddar cheese
• 1/2 cup grated parmesan cheese
• 4 strips of turkey bacon, chopped
• 3 cups baby spinach (But the amount of greens is really up to you!)

Béchamel Sauce Directions:

Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from heat.  (Tip: while the milk is heating, get your flour ready!)

Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from heat.

Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups.

Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it’s ready. To do this, dip a metal spoon into the sauce-if the sauce coats the spoon and doesn’t slide off like milk, you’ll know it’s ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt.

The Mac Sauce is ready to use immediately and does not need to cool.

Toasting the Bread Crumbs

Preheat the oven to 400 degrees F

Place the bread crumbs on a baking sheet and set in the oven for 5 minutes, or until the crumbs have turned a golden brown. Set aside.

 Preparing the Macaroni and Cheese:

Preheat the oven to 400 degrees F

Cook the pasta according to box instructions. Drain, rinse the pasta with cold water, then drain again.

While your pasta is cooking, now’s a good time to cook your bacon and spinach. What I like to do is: start cooking the bacon first. Once almost cooked through, I add the spinach to the pan. Tip: wring out your spinach as best as you can after rinsing, and before adding to the pan of bacon. It’ll sizzle.

Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the pasta is hot and steaming, another 5 minutes. Add in the bacon and spinach, and stir. After fully incorporated, remove from heat.

Spoon the mac and cheese into an oven-safe dish, making sure it’s evenly spread. Sprinkle the panko crumbs on top.

Bake in the oven for 10-15 minutes until it starts bubbling on the edges.

Remove from oven, and dig in. You earned it!

Dish serves 4.

SOURCE: Very loosely adapted from the Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant 

Is there such a thing as too much cheese? Answer: No, absolutely not.