In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Tuesday, May 12, 2009

Oui, oui: French cooking

Oui, even this German Alaskan will cook French food occasionally.
The husband has requested there be more, and ever since I've come across Kim's wonderful blog, Easy French Food, I've been happy to oblige, venturing (slowly) beyond the Alsace-Lorraine region that borders my German homestate of Saarland...

First, here's the main dish, QUICHE LORRAINE, truly a classic (makes great leftover for breakfast or lunch)!

Quiche Lorraine

  • 1 pie crust, baked for 10 minutes at 400°F
  • 8 ounces cooked bacon, drained and crumbled
  • vegetables are optional: mushrooms, broccoli, etc (sauteed or steamed briefly)
  • 1 cup diced Swiss cheese
  • 4 eggs
  • 1 and 1/2 cups whipping cream(or half-half: bake longer!)
  • 1/4 teaspoon nutmeg
  • salt, pepper
Evenly sprinkle bacon and Swiss cheese on bottom of cooled pie shell.

Beat eggs with whipping cream, nutmeg and salt and pepper. Pour on top of bacon and cheese.

Bake at 400° F for 30 minutes.

ALIGOT (Cheesy mashed potatoes)

You need to go here to find the recipe -- as you can see from Kim's description, her recipes come with wonderful background information:

Like many traditional French foods, there is a legend to go with these cheesy mashed potatoes. Aligot was supposedly first concocted by three bishops who had met up at the geographic point where their respective dioceses met. When it came time to eat, they prepared a meal with a little bit of what each had brought along: cheese for the first, potatoes for the second and milk for the last. Although they met more then 1400 years ago, you will still find a cross at the junction of the French departments of Lozère, Aveyron and Cantal that evokes this legendary encounter.

Last, but not least, the green salad (Europeans often eat salads after the main course, in fact)

Pear and Blue Cheese Salad

Kim's recipe is made with a hot dressing! Use a mix of greens that include arugula -yummy!

Arugula is one of my new favorite salad greens -- it has a great spiciness to it.

Another great idea I want to try soon is to add grilled red onions and roasted peppers (see GG#27)

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