Happy New Year 2012!

Onion and Mustard Quiche

Pate Brisé (Flaky Pie Crust): Ingredients: 236 grams pastry flour, sifted a pinch of salt 115 grams of salted butter 1 extra large egg yolk 4 tablespoons cold water Lightly grease a 29 cm (11 1/4 inch) pie plate. Sift the pastry flour and the salt together. Cut the butter into small pieces and add to the dry mixture. Incorporate the butter into the flour with your hands until the butter is well incorporated into the flour. In a small bowl, whisk together the egg yolk and the cold water. Add to the dry mixture. Incorporate the egg and water mixture to the dry mixture with your hands until a dough forms. Do not over mix as this will create a tough pie crust. If the dough is difficult to handle right away cover the dough and cool for 15 minutes in the fridge. Preheat oven to 180 Celsius (350 Farenheit). Roll out the pie crust to fit the pie plate. With a fork prick the pie dough and add some pie weights or dry beans to the pie plate before pre-baking the crust (this is to prevent the pie

aubergines with tomato topping (melitzanes imam bayildi)

With tomato and eggplant season in full force in Quebec, my greek origins are being awakened. Nothing pleases me more than an eggplant and tomato dish. Here is a wonderful eggplant dish that I recently made. I recommend this dish for someone who really loves eggplants because the vegetable is really prominent! aubergines with tomato topping 3 medium aubergines (eggplant), total weight about 800 g / 1 3/4 lb 150 ml (2/3 cup) extra virgin olive oil 2 large onions, finely chopped 3 garlic cloves, finely chopped 500 g (1 1/4 lb) fresh tomatoes, peeled and chopped 2.5 ml (1/2 teaspoon) each dried oregano and thyme 2.5 ml (1/2 teaspoon) sugar 45 ml (3 tbsp) chopped fresh parsley 15 ml (1 tbsp) tomato purée (paste) diluted in 150 ml (2/3 cup) hot water salt and ground black pepper Serves 4 1. Trim the aubergines, then slice them into rounds about 1 cm (1/2 inch) thick. Place in salted water for 1 hour and rinse and pat dry. Heat half the olive oil in a large frying pan and shallow-fry the a

Cranberry and Lemon Muffins

I created this recipe while in my pastrymaking class last week. Our project was to create a muffin recipe. I was happy with the results. I prefered the muffins without the pistachios though. Another student in my pastrymaking classes, Anlor also has a culinary blog. It can be viewed at: http://apprentissieres.canalblog.com/. She also has some fabulous photos of what we create in our classes! Makes about 12 muffins. 180 grams all-purpose flour 6 grams baking powder 3 large eggs 170 grams granulated sugar 150 grams unsalted butter, melted and cooled 2 lemons (zest and juice) 150 grams dried cranberries 4 Tablespoons whisky, brandy or cognace 100 grams unsalted pistachios, chopped (optional) Preheat oven 180 C or 350 F. Cooking time: 30 to 35 minutes. Wash the lemons. Grate the zest of the 2 lemons and squeeze the lemon juice. Place the whisky, the lemon juice and the dried cranberries in a pot and heat until the mixture boils. Remove from heat and let the mixture cool. Melt the butter an

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