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Ingredients:
PASTRY:
1 1/3 cups flour
1 stick sweet butter
FILLING:
1/4 lb. bacon, cut in 1 inch pieces, cooked until crisp
1/4 lb Swiss cheese, grated
4 eggs
2 cups heavy cream
1 teaspoon salt
3 tablespoons cold water
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
Cooking Instructions:
Mix flour and butter in a bowl with your fingertips. Add salt
and water and knead only until
dough is well mixed. Dough should be made 12 hours ahead.
Cover with a wet towel and
place in the refrigerator. Roll the dough until it is 1/8 inch
thick and line four 4-inch pie pans.
Then line the pastry shell with foil and raw beans. Cook the
shells in a 325 degree oven for
15 minutes. Discard the foil and beans. Spread the bacon on
the bottom of the half cooked
pastry shells. Beat the cream with eggs, salt, pepper, nutmeg
and cheese. Pour mixture
into pastry shells. Place in a preheated 400 degree oven for
15 to 20 minutes or until the
quiche rises and the top browns.
Serving Suggestions:
Serve warm.
Ingredients:
2 oz. chopped salt pork
1 bay leaf
1 lb beef chuck in chunks
1 teaspoon thyme
3 onions thinly sliced
3 Tablespoons Dijon mustard 1 teaspoon flour
1 loaf French Bread (stale)
1 1/2 Tablespoon vinegar
2 cups stout or porter
1 parsley spring
1 Tablespoon packed brown sugar
Cooking Instructions:
Blanch salt pork in boiling water 5 minutes. Drain and rinse
well; pat dry. Transfer to heavy
large skillet and cook over medium flame until lightly
browned. Remove from skillet using
slotted spoon and reserve for use in salads or other dishes.
Increase heat to medium high.
Add beef to skillet in batches (do not crowd) and cook until
well browned on all sides, turning
with spatula. Transfer meat to heavy 2 to 3 quart saucepan.
Add onions to skillet and reduce
heat slightly and cook until deep golden brown, about 10
minutes, stirring occasionally. Blend
in flour and cook about 30 seconds, watching carefully so
flour does not burn. Add stout and
stir, scraping up any browned bits. Bring mixture to boil.
Pour over beef. Blend in vinegar,
sugar, parsley, bay leaf and thyme. Cover saucepan and simmer
mixture for 30 minutes.
Spread mustard over bread. Press bread into stew. Cover and
cook until meat is tender,
about 1 hour. Remove bay leaf and discard. Serve immediately.
Serving Suggestions:
Serve with boiled potatoes, green salad and beer.
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