Broccoli-quiche | Easy Delicious Recipes

Recipes for Bastille Day

July 15, 2010 – 1:39 am | by admin

Clockwise from top left: Watermelon Salad with Fromage de Chèvre Brulé, Green Tapenade Pasta Salad, Brie and Brown Sugar Tartine, and Broccoli Quiche with Gruyère and Cheddar. Happy Bastille Day, les Serious Eaters! Let’s party like it’s 1789 with these French recipes. From Niçoise salad to quiche to chocolate mousse and more—oops, we must have left out the frog legs—we’ve got beaucoup de recipes for you. Salads Salmon Niçoise Salad » Green Tapenade Pasta Salad » Provençal Calamari Salad with Tarragon and Mint » Watermelon Salad with Fromage de Chèvre Brulé » Dijon Lentil Salad with Lemon Roasted Shrimp » Nibbles and Mains Homemade Merguez Boulettes (Meatballs) » Niçoise Fried Olives » Sweet Onion and Goat Cheese Tarts with Thyme » Niçoise Tuna Cakes » Truffled Macaroni Gratin » Broccoli Quiche with Gruyère and Cheddar » Tilapia with Tarragon Pistou » Pistou Pasta with Shrimp and Crunchy Herbes de Provence Crumbs » Salmon with Sorrel and Asparagus en Papillote » Sweets Simple Chocolate Mousse » Apple and Pear Beignets with Vanilla Bean Sugar » Crème Brûlée » Brie and Brown Sugar Tartine »

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How to Make a Flaky Pie Crust

May 17, 2010 – 10:44 am | by admin

VIEW SLIDESHOW: How to Make a Flaky Pie Crust For many years, I feared pie. There were some early failures—first with tough-as-wood crusts, then crusts that overcompensated with crumbs more than anything else. Frustrated, I did what any older sibling would do: pass the task of holiday pie-making on to my little sister. She, in turn, relied on the little blue Jiffy box mixes. In more recent years, I decided to grow up and face this personal demon. Tentatively, I eased myself back into pie-making, first with tart doughs and galettes, and ultimately pie. Now, I can finally stand proudly by my crusts, which are both flaky and tender. For me, the key was in the technique—working quickly with cold ingredients, keeping some of the fat in little solid chunks, giving the dough a good rest in the fridge, and handling the dough gently. Maybe it sounds like a long list of things to keep in mind, but I promise it’s not complicated. Still, my search for the perfect pie crust was not over (it may never be). While I got the technique of making a flaky pie crust down, and liked using butter in the dough, I hadn’t formed a strong view on the possible additions of shortening and lard. So …

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