I know I haven't been here much but I hope you'll help me out anyway. i have some very

Hands down, Thomas Keller's quiche is the best I've ever had. It's the base, and the way it's made

that makes it special. I also like the tall quiche. Now regular quiche looks wimpy to me. smileys/smile.gif

He has 3 versions of this quiche in the Bouchon cookbook. The mistake I made with the mushroom version is not sauteeing the mushrooms until they are dry. It probably says that in the recipe, but I missed that step. Otherwise? Heaven!

http://www.foodandwine.com/recipes/over-the-top-mushroom-quiche

 
Yr menu sounds divine, Cyn. For dessert 4 yr nxt "Wow 'Em" lunch U might consider some type rolled

cake. People ALWAYS ooh & aaah over rolled finales like a:
1) Strawberry Whipped Cream Jelly Roll (no jelly in it) from my 1969 Betty Crocker Cookbook--can't find here so must have posted this at the original Old Gail's site and would be glad to re-post if someone would like this recipe, or
2) White Chocolate Roulage with a raspberry-strawberry sauce (puree)--both roulage & sauce are posted, but separately, at this site. (It just dawned on me that I did make the Roulage for a chef once, and he was MOST complimentary.); or
3) Lemon Jellyroll w/ Pansies (again no jelly in it) from a 1995 CHRISTMAS W/ SOUTHERN LIVING Cookbook, and it's also posted here.

I sure wish we lived closer to one another because I am up early in order to make 2 more Lemon Jellyroll Pansy cakes, and I could easily crank out a 3rd one for your luncheon tomorrow. I baked and assembled 7 (yes, SEVEN) of these pansy cakes yesterday and have 2 more to do this morning for a party of 86 guests downtown at 2 pm this afternoon. My egg whites are warming even as I type! Good luck with your meal tomorrow!

 
Yr menu sounds divine, Cyn. For dessert 4 yr nxt "Wow 'Em" lunch U might consider some type rolled

cake. People ALWAYS ooh & aaah over rolled finales like a:
1) Strawberry Whipped Cream Jelly Roll (no jelly in it) from my 1969 Betty Crocker Cookbook--can't find here so must have posted this at the original Old Gail's site and would be glad to re-post if someone would like this recipe, or
2) White Chocolate Roulage with a raspberry-strawberry sauce (puree)--both roulage & sauce are posted, but separately, at this site. (It just dawned on me that I did make the Roulage for a chef once, and he was MOST complimentary.); or
3) Lemon Jellyroll w/ Pansies (again no jelly in it) from a 1995 CHRISTMAS W/ SOUTHERN LIVING Cookbook, and it's also posted here.

I sure wish we lived closer to one another because I am up early in order to make 2 more Lemon Jellyroll Pansy cakes, and I could easily crank out a 3rd one for your luncheon tomorrow. I baked and assembled 7 (yes, SEVEN) of these pansy cakes yesterday and have 2 more to do this morning for a party of 86 guests downtown at 2 pm this afternoon. My egg whites are warming even as I type! Good luck with your meal tomorrow!

 
Wigs, that was such a sweet and obviously sincere offer re: help. That was my smile for the am.

We have such a great, supportive site.

 
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