Edmond's French Cuisine

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   Edmond's French Cuisine
From, Edmond, a friend of mine in France, an entire meal in one post! All that is missing is a good wine recommendation.....
Quiche Lorraine

 You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.
6 servings
Flaky Pastry 
8 slices bacon, crisply cooked and crumbled 
1 cup shredded natural Swiss cheese (4 ounces) 
1/3 cup finely chopped onion 
4 eggs 
2 cups whipping (heavy) cream 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1/8 teaspoon ground red pepper (cayenne) 
1. Heat oven to 425°F.
2. Make Flaky Pastry--except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish. 
3. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. 
4. Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Lapin Chasseur
Hunter's Rabbit Sauté 

 Simple as ABC: 
• Brown the pieces of the rabbit with butter, salt and pepper. 
• Pour 2 glasses white wine, add fresh mushrooms. 
• Cover and let it gently cook for 35 minutes.
 • Remove the meat from the heat and add minced parsley with shallot, tarragon. 
• Cover again for 15 minutes, without let it boil. • Serve.

Spinach with cream sauce

 Simple as ABC: 
• Wash the spinach. 
• Cook your fresh spinach 5 minutes in boiling water. 
• Plunge them into cold water, strain them and mince them. 
• Reheat your spinach with a bit of butter, salt and pepper. 
• Add half glass of fresh cream.

and dessert ....
Crème Brûlée

 • Separate ten eggs from the whites and the yolks.
• Boil 1/3 cup milk with the a vanilla pod. 
• When the milk has boiled, remove the pod of vanilla. 
• Grate the pod thinly and add it again in the hot milk. 
• In a bowl, mix 10 yolks with an entire egg, and 2/3 cup of sugar. 
• Add to that mixture the milk with the vanilla, and slowly add 1 quart of heavy cream. 
• Pour your mixture in separate and individual ramequins. Put the ramequins in a larger baking dish and fill it with boiling water to halfway up the sides of the ramequins.
• Cook in the oven at 250 degrees for two hours. add crystal sugar on top for the last 10 minutes with the oven on BROIL.
A warning for the cooking of Crême brûlée, two hours may be too long with some ovens. When it is not liquid anymore, the perfect time is almost reached. You should check for a time between 60 and 90 minutes with your first attempts.
Do not overheat, though. Better a longer time with somewhat lower temperature hence the two hours sometimes.

Enjoy !