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Old 09-25-2015, 07:20 PM   #11
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I do hope you enjoy it. Try to find the freshest ingredients you can. It is only in this that you'll come close to the way they taste in France. There is a difference.
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Old 09-25-2015, 07:55 PM   #12
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Actually, I c & p ed the op's recipe. I have two versions of Joy of Cooking.
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Old 09-25-2015, 09:05 PM   #13
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Originally Posted by CStanford View Post
It's almost impossible to understand these dishes apart from the ingredients -- fresh cream or crème fraiche with no additives (stabilizers), eggs not more than a day old, real French type 55 (or 45) flour, poitrine, etc.

Readers may, or may not, find this interesting or something they can identify with:

Julia Child's Quiche Lorraine | Wives with Knives
I always recommend caution when a famous chef's recipe is presented on a blog. I have, on several occasions, found gross errors when I compare the blog version of a recipe to the original.
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Old 09-25-2015, 09:09 PM   #14
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I always recommend caution when a famous chef's recipe is presented on a blog. I have, on several occasions, found gross errors when I compare the blog version of a recipe to the original.
+1..
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Old 09-26-2015, 05:55 AM   #15
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I always recommend caution when a famous chef's recipe is presented on a blog. I have, on several occasions, found gross errors when I compare the blog version of a recipe to the original.
I was somewhat less focused on an actual recipe than I was the writer's observation about QL as found in one of her favorite Parisian restaurants. You're right, though. Anybody making the dish should refer to their own copy of Child, if necessary, rather than risking transcription errors.

It's an easy dish to make but like most easy dishes puts a premium on the quality of the few ingredients found in it.
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Old 09-26-2015, 06:27 AM   #16
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Here's Julia Child's quiche Lorraine episode from 1963:

WGBH Food: Celebrating Julia: Quiche Lorraine
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THE Quiche Lorraine Hi Everybody ! [B]Who's ever heard about "Quiche Lorraine" ?[/B] If not, don't worry everyone, i'm gonna give you the authentic recipe :chef: If yes, you won't resist to this "must do" recipe :yum: 1st of all, to break the myth of quiche lorraine, [B]THERE IS NO CHEESE[/B] (believe me i'm 100% lorraine) :question: How to make the dough ? - 300 g of flour - 150 g of butter (soft) - 1/2 tbs of salt - 8 cl of water (Don't hesitate to convert on this website : [URL="http://dish.allrecipes.com/cup-to-gram-conversions/"]Cup to Gram Conversions[/URL] ) Mix the flour and the salt / add the soft butter / mix / finally, add the water / Spread your dough on a pie plate (add more water if the dough breaks or flour if it's too sticky) :question: What to put in my Quiche ? - 200 g of lardons (small pieces of bacon) - 4 eggs - 3 big spoons of crème fraîche (sour cream) - salt & pepper * Fry up the bacon * Break 2 eggs in a bowl / Mix them with the sour cream / Add salt & pepper / Break the 2 other eggs and separate the yolks from the whites into different bowls / Add the yolks in your previous mix / Beat the 2 whites until they became snowy / Add them delicately to your previous mix / Mix it all delicately with a wooden spatula * After poking your dough with a fork, add the bacon, and finally your eggs /cream mix :question: How long should I bake my quiche ? - Put it in the oven at 350° for 45-50 minutes [I]It must be golden and ready to serve with greens and a french wine[/I] :chef: [B]Bon appétit[/B] :yum: [IMG]http://www.katibin.fr/wp-content/uploads/2012/10/Lorraine.jpg[/IMG] 3 stars 1 reviews
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