Quiche is easy to make, particularly if you know how to make a crust. Quiche Lorraine includes cheese and bacon, but the quiche you make doesn’t have to be Lorraine (which is named after the Lorraine regional of France). The Quiche pictured here includes leftover chicken, frozen peas, and fresh mushrooms in the custard.
Cultured butter comes from cream that is cultured with active bacteria, in a way similar to how yogurt is made. When used with these cookies, the taste is richer. This recipe comes from Melissa Clark at the New York Times.
Sourdough bread contains wild yeast and lactobacillus and is easier to digest. This loaf comes from a recipe in the book, “The Rye Baker” by Stanley Ginsberg.
Old-school Deli Rye, from Stanley Ginsberg’s book, “The Rye Baker.” The link goes to his site which also has a blog that contains recipes for different types of rye bread. This particular recipe has a two-stage sponge and the leaven is both rye sour dough and yeast.
There’s this New York Times recipe for chocolate chip cookies that was written by David Leite. It takes a “little” longer to make than the recipe that’s printed on the Toll House bag of chips. For this recipe, the dough has to be chilled for at least 24 hours-the longer time allows for the dry ingredients to soak up the wet ones. When I make the cookies, I weigh each one before baking-1.75 oz.
Lemons help brighten up a winter day. My wife bought me the cookbook All About Cake by Christina Tosi.This was the first recipe from the book I baked. There are 2 pounds of lemons that are included in the recipe. Pucker up. It was delicious.