Quiche

Real men don’t eat quiche. I never understood that adage. I’m pretty sure there are plenty of real men in France who eat it all the time. And if you think about it, it’s a genius recipe. Eggs and bacon in pie form. What’s not masculine about that? It’s like saying hand pies are for girls.

Quiche has its origins in France, particularly the Lorraine region. But because this area borders Germany, some attribute the egg and cream tart to a “kuchen,” or cake. There are others that give Italians credit as its earliest references appear in 13^th century Italian cookbooks. In any event, the process of combining eggs and cream with meat, seafood, or vegetables is not a new concept. Essentially, it’s early fast food. Whip it up, throw it in the oven, eat a slice hot or cold. Pair it with salad and a glass of wine and you’ve got a little party, baby.

When it comes to a recipe, there are endless options. Add peppers, mushrooms, onions, and broccoli. How about smoked salmon? Why not get a little Provençal and put in tomatoes, capers, and olives? Personally, I like the basic bacon, egg, and cheese combo. But, I do think it needs a little green to give it a splash of color. Otherwise, all you’ve got is yellow food. A little bland for my taste. Spinach, kale, parsley, or any other green thing you like can dress it up.

Here’s the recipe:

For the dough:

2 1/4 c. flour

1 stick of butter, diced

1 TB white wine vinegar

1 large egg

ice water

pinch of salt

For the filling:

1 c. spinach, packed

6 slices of bacon

1 large shallot, minced

4 large eggs, beaten

1/2 c milk

1/2 c. heavy cream

1/2 c. Parmesan

1/2 tsp. salt

1/2 tsp. pepper

In a food processor, pulse together the flour and salt a few times to combine. Add the butter and mix until butter becomes pearled. Add vinegar and egg. Slip a little bit of ice water in at a time until a solid dough forms. Roll out dough onto floured surface and knead for 4-5 minutes. Wrap in plastic and refrigerate for an hour.

Once dough is ready, roll out on a floured surface and place into a 9” round pan. Crimp the top of the dough from the pan. Prick the dough on the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Let cool.

In a skillet, cook the bacon until crispy. Remove and set on a toweled surface to drain and cool and then roughly chop. Use the bacon fat to sauté the shallots. Add salt and pepper to taste. Set aside to cool. Beat eggs and add the milk and cream. Pour into shell halfway. Add half of the chopped bacon, spinach leaves, shallots, and half of cheese. Pour in more egg mixture until about 2/3 full. Top with the rest of the cheese and bacon. Pop in the oven at 375 for 40 minutes. Serve hot or cold.

What does it really mean to be a “Foodie?”

Gourmand. Epicure. Gastronome. All words that mean the same thing—having an interest in food and fully enjoying it for the sake of pleasure.

But where does the line get drawn between a passing fancy with good food (and drink, for that matter) and a true obsession with the finest gourmet products on the planet? The Official Foodie Handbook was written in 1984, so it was around that time we can see the term’s genesis. Its use has quite clearly skyrocketed since then. At this point, it is a ubiquitous term that we simply can’t escape.

I consider myself a foodie. Why? Not just because I like good food. Really, who doesn’t? I’m a foodie because I want to know more about the indigenous region it was raised or grown in and how can I get my hands on more of it. I want the history of that food. I want to know what would be best to pair with that food. It doesn’t mean I’m a food critic. It means I’m critical of the things I choose to eat and I make sure it’s not crap.

But then there are the critics of foodies who let the word drip from their lips like a four-letter word. A foodie to them—chefs, food writers, and basically anyone affiliated with the food industry—is a poser.

So, is there a word that basically means foodie but isn’t foodie? The Huffington Post tackled this topic a few years ago with the suggestions of “food lover” and “food nerd.” It feels like they’re missing the mark with those monikers—particularly the nerd part.

As for me, I’m fine with being called a foodie. I don’t think there’s anything wrong that and I would like to see more of us become one. Life is a whole lot more fun when you’re in pursuit of fine food.

Apple Butter

I’ve made actual butter from cream, but I’ve never made any other sort of butter—fruit, nut, or otherwise. Until now. Today’s activity was based mainly on the fact that I had too many apples and needed a way to use them up. Apple butter it is, then!

A little cursory research revealed that apple butter hails from continental Europe in the Middle Ages, most likely Belgium and Germany. Monasteries that had fruit orchards made jams and butters with the excess, just as we do today.

Not to be confused with applesauce, the term butter refers to its butter-like consistency rather than any dairy involved. Apple butter is also typically a darker, more caramelized color than applesauce, which tends to be a light, golden color. There is more moisture content in applesauce than in apple butter, which reduces the liquid through the cooking process.

Pears are another fruit that easily lends itself to the butter technique. It’s also done with apricots, cherries, and prunes. Really, it’s just boiling down the fruit to a softness that can be blended smooth. Once it’s cooled, it makes a lovely spread for a cheese platter or baguette.

Here’s the recipe:

2 lbs. apples (peeled, cored, and diced)

Juice of 1 lemon

1 tsp. apple cider vinegar

1/4 c. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. ground ginger

2 c. water

Add all ingredients to a large saucepan. Bring to a boil then reduce heat and let simmer, about 45 minutes to an hour. Let cool. Place in food processor and blend until smooth. Keep in jars or a container for 4-5 days.