http://www.sweetnapa.com/2006/04/05/make-this-quiche.html In LA, but Still Exploring Desserts Fri, 05 Dec 2008 10:27:41 +0000 http://wordpress.org/?v=2.6 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-20970 Nearly Disastrous Quiche « The Kitchen Sink Thu, 31 Jan 2008 15:14:18 +0000 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-20970 [...] Chicago-style of me, sure, but also very reckless. Stubborn. Obstinate. Over-confident. You see, I’d read here, here and here about the wonders of Thomas Keller’s deep-dish quiche. And I’d also read about how fussy and disaster-prone it was. I read that the crust could fall. I read that the custard could inexplicably seep out of the pastry shell. But, I also read the writers’ and their commenters’ suggestions for avoiding these pitfalls. Confident that my quiche shell would not fall and that my custard would not escape its shell, I forged onward. And I decided to use Keller’s basic custard recipe and lace it with caramelized onions and gorgonzola dolce (an idea I got here). [...] [...] Chicago-style of me, sure, but also very reckless. Stubborn. Obstinate. Over-confident. You see, I’d read here, here and here about the wonders of Thomas Keller’s deep-dish quiche. And I’d also read about how fussy and disaster-prone it was. I read that the crust could fall. I read that the custard could inexplicably seep out of the pastry shell. But, I also read the writers’ and their commenters’ suggestions for avoiding these pitfalls. Confident that my quiche shell would not fall and that my custard would not escape its shell, I forged onward. And I decided to use Keller’s basic custard recipe and lace it with caramelized onions and gorgonzola dolce (an idea I got here). [...]

]]> http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-6792 Sweet Napa » Blog Archive » You Should Still Make This Quiche Sun, 25 Mar 2007 23:02:45 +0000 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-6792 [...] I can’t believe that it’s been almost a year since I made Thomas Keller’s 2-inch quiche (recipe and article here). When I think back to making it that day in culinary school last April and how the concept of making a quiche was so utterly new and weird to me… I’m really amazed by how far I’ve come since then. I get it now… and can play around with it. [...] [...] I can’t believe that it’s been almost a year since I made Thomas Keller’s 2-inch quiche (recipe and article here). When I think back to making it that day in culinary school last April and how the concept of making a quiche was so utterly new and weird to me… I’m really amazed by how far I’ve come since then. I get it now… and can play around with it. [...]

]]> http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-1450 Sweet Napa » Blog Archive » Avenue de Saxe Market - Paris Tue, 29 Aug 2006 01:17:46 +0000 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-1450 [...] This is an example of a 2-inch deep quiche that I’d read about in Thomas Keller’s Bouchon cookbook and once made for class. It was good, but a quiche is tricky to get just right. This custard was just a touch too firm and the vegetables slightly undercooked (which made for an overall slightly rubbery, bumpy texture), and unfortunately, a quiche I had at Bouchon last week must have been overcooked because it tasted of bad scrambled eggs… which means that the silky quiche that I made for class is still my reigning idea of quiche perfection. [...] [...] This is an example of a 2-inch deep quiche that I’d read about in Thomas Keller’s Bouchon cookbook and once made for class. It was good, but a quiche is tricky to get just right. This custard was just a touch too firm and the vegetables slightly undercooked (which made for an overall slightly rubbery, bumpy texture), and unfortunately, a quiche I had at Bouchon last week must have been overcooked because it tasted of bad scrambled eggs… which means that the silky quiche that I made for class is still my reigning idea of quiche perfection. [...]

]]> http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-223 Sweet Napa » Blog Archive » Filled Cakes Wrap Up Sun, 23 Apr 2006 01:03:40 +0000 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-223 [...] This is a Vanilla Charlotte with Raspberries and Passionfruit. The filling is a Bavarian cream, which is made from a creme anglaise that has gelatin and whipped cream incorporated into it. This cake, and most of the ones below, were assembled in a ring mold (the type I used for my 2 inch quiche) until completed. The passionfruit was too runny to simply put on top of the cake, so we added two melted gelatin sheets to it so that it would set up. It also has a gelatin glaze on top to preserve the integrity of the surface and prevent the topping from bleeding across the surface. [...] [...] This is a Vanilla Charlotte with Raspberries and Passionfruit. The filling is a Bavarian cream, which is made from a creme anglaise that has gelatin and whipped cream incorporated into it. This cake, and most of the ones below, were assembled in a ring mold (the type I used for my 2 inch quiche) until completed. The passionfruit was too runny to simply put on top of the cake, so we added two melted gelatin sheets to it so that it would set up. It also has a gelatin glaze on top to preserve the integrity of the surface and prevent the topping from bleeding across the surface. [...]

]]> http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-153 Nina Mon, 10 Apr 2006 04:53:11 +0000 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-153 Becky and Beepster: I'm glad that both of you had the same reaction that I did! I hope you enjoy it! Becky and Beepster: I’m glad that both of you had the same reaction that I did! I hope you enjoy it!

]]> http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-150 Sweet Napa » Blog Archive » Pastry Techniques Wrap Up Sun, 09 Apr 2006 21:56:44 +0000 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-150 [...] And of course, the amazing Blue Cheese and Leek Quiche. [...] [...] And of course, the amazing Blue Cheese and Leek Quiche. [...]

]]> http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-146 Beepster Sat, 08 Apr 2006 01:15:09 +0000 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-146 Really excellent! Thanks for posting it and the link. Really excellent! Thanks for posting it and the link.

]]> http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-144 Becky Fri, 07 Apr 2006 17:25:55 +0000 http://www.sweetnapa.com/2006/04/05/make-this-quiche.html#comment-144 Oh my Gosh! I think I need to eat this! I think I need to eat alot of it very soon! Oh my Gosh! I think I need to eat this! I think I need to eat alot of it very soon!

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