Day 87
Today we made an American icon: the apple pie. Back during World War II when reporters would ask the American soldiers why they were going to war a common (and famous) answer was, "for mom and apple pie". In the 1960's the phrase "as American as apple pie" was coined. I added some blueberries to my granny smith apple pie filling and made a classic lattice upper crust.
We also made lemon curd filled tarts.
Next we moved on to quiche. Our assignment was for quiche fromage (cheese quiche) but a couple of days ago I watched an episode of The Best Thing I Ever Ate on the Food Network that showcased the Quiche Lorraine at Thomas Keller's Bouchon Bakery and I was inspired. Most Quiche Lorraine recipes call for bacon, onions, and sometimes gruyere; I used smoked bacon, shallots instead of onion, a combination of gruyere and parmesan cheese, and some wilted watercress for added pepperiness. It was so insanely rich and amazing.
According to the book, America in So Many Words: Words That Have Shaped America by Allen Metcalf and David K. Barnhart, “Since the earliest colonial days, apple pies have been enjoyed in America for breakfast, for an entrée, and for dinner. Colonist wrote home about them and foreign visitors noted apple pie as one of our first culinary specialties...We cannot claim to have invented the apple pie, just to have perfected it."
We also made lemon curd filled tarts.
Next we moved on to quiche. Our assignment was for quiche fromage (cheese quiche) but a couple of days ago I watched an episode of The Best Thing I Ever Ate on the Food Network that showcased the Quiche Lorraine at Thomas Keller's Bouchon Bakery and I was inspired. Most Quiche Lorraine recipes call for bacon, onions, and sometimes gruyere; I used smoked bacon, shallots instead of onion, a combination of gruyere and parmesan cheese, and some wilted watercress for added pepperiness. It was so insanely rich and amazing.
Sarah Simms