Posts Tagged ‘Julia Child’

Black truffle quiche

Black truffle quiche
Everyone always says that truffles pair well with eggs so I thought a black truffle quiche would be a natural. But when I went looking, the only recipes I could find for truffle quiche use truffle oil—an interesting ingredient in its own right if you like laboratory flavors, but not exactly real truffle.

To create a quiche worthy of truffles, I turned to two late, great chefs whose teachings inform pretty much everything I cook. I combined my favorite savory crust, which is adapted from Charles Virion, and Julia’s Child’s quiche Lorraine recipe, substituting truffles for bacon. She was right—quiche doesn’t need cheese. I scaled the recipes for a seven-inch tart pan that makes just the right size for light lunch or a good appetizer course. It goes very well with a glass of deeply chilled Muscadet.

BASIC QUICHE CRUST


1 cup cake flour
1/8 teaspoon salt
4 tablespoons butter, cold
2 tablespoons vegetable shortening (or lard), cold
2-3 tablespoons ice water

In a food processor fitted with a steel blade, place flour and salt and process briefly to mix. Cut the butter and shortening (or lard) into half-inch pieces and drop through feed tube. Process about 3 seconds. Add 2 tablespoons ice water and process another 3 seconds. If dough masses on blade, you’re done. If mixture is still crumbly, add rest of ice water and process a few seconds.

Roll out on flour-dusted counter and drape into 7-inch fluted tart pan. Push dough into the flutes to form an attractive edge. Chill at least 2 hours.

Remove from refrigerator and bake in 450°F oven for about 7 minutes, or until crust begins to color. (Pie weights will help keep the crust from puffing up.)

BLACK TRUFFLE QUICHE


2 large eggs
1/4 teaspoon salt
1/3 cup heavy cream
10 grams grated black truffle
5 grams shaved black truffle

Mix eggs and salt. Add heavy cream and grated black truffle and mix.

Add mixture to partially baked crust (above) and bake at 375°F for 15 minutes. Check to make sure it’s beginning to set by inserting cake tester. Bake another 15 minutes. Remove quiche from oven and sprinkle shavings of black truffle on top. Return to oven for 2-5 minutes, or until egg mixture begins to brown slightly.

Cut in wedges and serve.

10

06 2015

Reprising Julia Child’s first French meal

The marvelously bourgeois restaurant La Couronne changed the way Americans eat, so when I was in Fécamp to write about Bénédictine for the Robb Report (see “Leisure: A Secret for the Centuries”), I had to stop off in Rouen on my way back to Paris. Mark your calendar: On Wednesday, November 3, 1948, Julia and Paul Child stopped for lunch after their ferry landed at Le Havre and they began the drive to Paris. Writing years later, Julia called it “the most exciting meal of my life.” It was her first taste of French food.



Founded as an inn in 1345, La Couronne (31 Place du Vieux Marché, 33-02-35-71-40-90, www.lacouronne.com.fr) has a strong claim as the oldest auberge in France, not that the countryside Art Nouveau décor suggests such antiquity. Nor does the kitchen: The cooking is timeless northern French cuisine. Since this was a pilgrimage to the spot where Julia Child figuratively discovered fire, I ordered the same dishes that she and Paul ate in 1948.

When I requested six oysters, sole meuniere, green salad, fromage blanc with berries, and coffee, accompanied by a half bottle of Pouilly Fume, my waiter nodded and smiled. “Le Menu Julia Child”

Minutes later he whisked over six perfect Brittany oysters so large and plump that each made two substantial bites. They were presented on a bed of ice with a plate of rye bread and a small pitcher of onion-steeped vinegar. As I paused between oysters to savor the clean salinity, the proprietor, Madame Darwin Cauvin, came over and we chatted about the pilgrims who had been coming since the release of “Julie and Julia,” which featured the First Lunch filmed at La Couronne.




The centerpiece of the meal the Dover sole, a European fish rarely seen fresh on my side of the Atlantic. The whole fish arrived on a presentation platter, perfectly browned with the butter sauce still sputtering. I approved and the waiter whisked it to a side table to de-bone, presenting me with four perfect fillets. Julia called the sole “a morsel of perfection,” and I won’t argue. I closed my eyes to savor the aromas, then opened them to take a tentative bite, chewing slowly and enjoying the mild salty fish and lemony sauce. It was a little like eating hot buttered ocean.

After the sole, the green salad with a lightly acidic vinaigrette was almost anti-climactic, though it did clear my palate for the subtle but unctuous fromage blanc (like a cross between tangy yogurt and sour cream) with fall berries. Black coffee and crisp little tuiles made a perfect finish.

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SOLE MEUNIERE


Here’s my version of that great fish dish, substituting New England winter flounder for the unavailable Dover sole. I also use fillets because they are easier to handle and serve than the whole fish, especially without a waiter to expertly de-bone it. The picture, though, was taken at La Couronne, a reminder of how to serve a seemingly unattractive dish. This recipe serves 2.

Ingredients

4 flounder fillets, 4-6 ounces each
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil
2 tablespoons minced parsley, divided
4 teaspoons lemon juice
1/2 teaspoon capers

Directions

1. Rinse the fillets and pat them dry. Sprinkle with salt and pepper. Spread flour on a flat surface and drag each fillet through flour, patting lightly. Turn fillets over and repeat. Shake off excess flour.

2. Divide butter evenly between a large (12-15-inch) frying pan or fish sauté pan and a small (8-inch) skillet. Add oil to large pan and heat over medium-high heat, swirling to blend oil and butter. When mixture begins to foam, add fillets and cook without disturbing for about 90 seconds per side, until coating is lightly browned and fish is firm to the touch. Remove to warm platter, sprinkling half the minced parsley on top.

3. Heat butter in smaller skillet over medium-high heat. Swirl pan steadily until butter begins to sputter and brown. When it reaches the color of an almond, add lemon juice, capers, and remaining parsley. Stir vigorously with a slotted spatula to emulsify ingredients and serve immediately over the warm fish.

25

05 2010