Sunday, December 22, 2013

The Homemade Mayonnaise

Before you read, check your kitchen to make sure it is stocked with mayonnaise spreadable goods - breads, leftover cold meats or fish, french fries... pumpkin bread (yea that happened)...

Ok. Good. Now take an egg out of your fridge, cancel your Weight Watchers subscription and we can begin.


Homemade mayonnaise is very easy to make, and so delicious. You can use this basic recipe with all kinds of dishes, and it can last up to a month in the fridge - just be mindful as it is an egg dish. 

Note: in order to know if your eggs are good to eat, plunge them in a water bin. The sinkers are good, don't eat the ones that float.

La Mayonnaise
Serves 1 - 10 people
Time: 10 minutes (after egg has reached room temp)

Ingredients

1 egg yolk
1 tablespoon strong Dijon mustard
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- about 1½ cup of oil (NOT olive oil)

Utensils

- An electric egg beater or stand up mixer



Make sure all of your utensils and ingredients are at room temperature. I get my egg yolk sitting out in the salted mustard in the bowl for 30 minutes before I start making the mayo. 

Mix all ingredients with the beater at medium speed, adding the oil gradually while the mixer is on. Mix until mayonnaise is firm.

 Et voilà ! Keep refrigerated. Eat.






Friday, December 20, 2013

Cheese Pie

Dwellers of cold places tune in, for here is a pie that will insulate your body against the harshest winter storms. Bikini loving readers you may want to steer clear because your taste buds will betray you. Or don't, because it's awesome.


This spinoff of the "tarte au maroilles", a Northern-French specialty is the like heaven for the quiche and pizza lovers. And just like those two staple dishes, it is super easy to make and great for clearing out the smelliest part of your long-since-emptied fridge.

The Cheese Pie.
Makes about two 10" pies
Serves 4-10 people

 Ingredients

- all of the cheeses and bits of cheeses left over in your fridge. It is nice to have a combination of sharp and tangy cheeses with some softer milder ones. Even powdered cheeses like parmesan is great in this!

- 4 Eggs
- 4 tablespoons of salted butter
- 1/2 teaspoon of cayenne pepper
- 1 1/2 cups of whole milk (might as well go all the way, right?)
- salt & pepper to taste
- your favorite pie crust, homemade or store-bought x 2


Preheat oven to 360º.

Cut up all the little pieces of cheese and put them aside.
Beat the eggs and combine with the milk and butter.
Add cheese on top.
Cook for about 20 minutes.


Serve warm with a nice fresh simple green salad and a citrus vinaigrette. Or with a side of pie.
This pie freezes very well so you can save it for potlucks with your friends or cut it up in small pieces for little amuse bouches.

Bon appétit mes amis !