Hot Pork Pie

Because A is deprived of the interwebz in Cosñirhua, here another product of Saarbrücken's kitchen: Escoffier's hot pork pie. Enough for 1 dinner and 2 lunches.

Easter Bunny

We could not think of anything more appropriate for Easter than a nice bunny. Ghillie's tavşan yahnisi was perfect: lots of aromatic spices in a wonderful red wine sauce.

Escoffier showed his Turkish side, by recommending to add saffron and tomato fondue to a normal rice pilaw, and thus obtaining Riz à la Turque.

Quiche Lorraine

We tried to make the bacon rashers resemble a cross, to make this quiche more appropriate for Easter, but it is sadly not very visible.

Escoffier: Home from All Markets

I made Escoffier's goulash, and learned that a teaspoon of paprika goes a long way! The shit load of red cabbage I made a little while ago came in handy too!

Quiche

As you can tell, this quiche is one of our favorite recipes right now.

Poulet Sauté Bercy

"Traditionally served with cooked sausages, but this seems a bit much" (James Peterson). I guess I am a traditional kind of guy.



And I raise you one Spätzle, Jimbo.

Incorrect Quiche Lorraine

"... the addition of cheese is optional and not correct as far as local custom is concerned."

Hot Pork Pie, Redux

I wanted to use the sage that we still had. Besides, pork is a dish best served often.

Hot Pork Pie, English Style

We tried another recipe from Escoffier. It was not easy to find one that did not call for truffles or foie gras, but there it was: Hot Pork Pie, English Style. Two hours in the oven, and it was great! Also, I learned what a dry duxelles is.

Quiche Lorraine

Quiche Lorraine, using Escoffier's recipe. Somehow these simple recipes of his have amazing results. I learned that I need to blanche and slightly fry my bacon (in thin rashers) for my quiche lorraine, and that the filling can be fluffy!

Carnival Lunch

Anke's David was visiting us yesterday. The three of us shared thoughts about traveling sales people who want to minimize the length of their tour, relative to the lower bound given on said tour by the well-known subtour elimination LP.

For lunch, we had homemade quiche, because the mensa was closed for carnival.

P.S. For the first time, Frans did not use this recipe (bam!) for the dough, but instead used the recipe from Escoffier. What a difference!