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"What a delight it was to be with you. It was only our second experience with a BandB. Your hospitality, the furnishings, were so charming – far exceeds a hotel or motel. The Norman Rockwell collection makes me so nostalgic!" - Cliff & Marion Schiffer, New York, USA
Mushroom quiche from cordon bleu
March 16, 2014 - Recipes
BRUNCH GLORIOUS BRUNCH
This is another recipe I made at the course I took at the Cordon Bleu Cooking School.
MUSHROOM QUICHE
Shortcrust
* 200 g flour
* 100 g butter
* 5g salt
* 1 pc egg (break into bowl - whisk - add water
* 10 ml water
Garnish
* 200 g wild mushrooms
* 50 g gruyere cheese/cheddar/asiago
* 3 pcs eggs whisk s&p & eggs add cheese
* 200 ml cream
* onions saute minced onions in clarified butter (little salt)
* 100 grams salt & pepper
* a pinch of nutmeg
Make ½ cream ½ double cream & cheese & eggs the day before
Cut butter into flour
Work butter & flour between fingers (sandy)
Add liquid to flour mixture - mix with hands
Press onto board with palm of hand - not sticky
Rest 1 hour - won’t shrink
(A little lemon juice or vinegar if you wish to keep dough for 2-3 days)
Fill pie with beans to the top so it won’t shrink
Cook for 15 minutes at 350 degrees
After crust is cooked - put in mushroom and egg mixture
Cook for another 15 - 20 min at 350 degrees
We haven't put this on the menu at McGee's yet, but we may in the future.
A course at the Cordon Bleu School is a great experience. We have had guests stay at McGee's Inn who have taken many of the various courses.
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