27 July 2011

{French House Tour in St. Remy}

Façade et terrase de l'usine
La cuisine aux murs couleur brique
Terrines anciennes de la cuisine de l'usine
Le salon balnc de l'usine
La cheminée de l'usine
Table de jeu du salon de l'usine
La rampe de l'escalier de l'usine
secrétaire et buste
La chambre à coucher de l'usine
{Credits: Campagne Decoration}

{The Story of a Countryside House}

Welcome to a house in the heart of Sussex´s mountains. Here you are at home, feel like a princess into the walls and protected between the flowers.                       

Come on! Enter here:

The halls is an important place of the house. The kids left the shoes when it´s rainning outside and their school bag. When there´re guest they enter by this door and the maid take the luggage. The friends are always welcome, specially in spring when everything is more beutiful.
The dinning room has got a classic taste. Despite everything is specially clean it is used diary. Dinner, lunch and breakfast is a holly moment at the house. What is the menu for today?

This sofa was bought in France. I love the chinesse porcelain imitation textile print. This place is used for family portraits but the TV is in another room. The flowers was taked from the garden.
This is the tv room. The family spend here the weekend´s afthernoon watching the bbc 1´films. Two hours of relax. There´s a despatch too.
Mary Jane and Elsie´s bedroom in the middle level. It is always like a madness: toys in each corner, pencils in the floor, flowers dresses outside of the closet...
Mary Jane being herself.
The visits usually stay here. The family drink the tea at 5,00 here. It is simply lovely.

{Image Credits: Caroline Arber}

{Cooking Lesson: The Quiche}

It’s a good thing this quiche is so delicious. Though you can use this recipe to make two quiches in a standard pie pans, I like to make one big one in a deep french tart pan so there’s a much higher filling-to-crust ratio; the pans are available at Williams-Sonoma or any cooking or baking supply. And the filling for this quiche is totally adaptable—throw in asparagus tips, broccoli, and whatever cheeses you have in your fridge. In addition, the filling can be made ahead of time and stored in the fridge until you’re ready to pour it into the crust and bake it. I did this when I made seven of the suckers for Missy’s baby shower, and I think it’s the only thing that prevented me from going into premature labor over the whole ordeal.

Ingredients for eigh persons:

  • 3/4 pounds Thick Cut, Peppered Bacon
  • 1 stick Butter
  • 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
  • 2 boxes (5 Oz. Each) White Mushrooms, Washed And Sliced
  • 1 can (14 Oz.) Quartered Artichoke Hearts
  • 1 whole Pie Crust, Or Half A Recipe Of "Sylvia's Perfect Pie Crust"
  • 7 whole Eggs
  • 1-1/2 cup Heavy Cream
  • 2 cups Grated Swiss Cheese
  • Salt And Pepper, to taste
  • Optional: Fresh Parsley, Fresh Chives

The Cast of Characters: 1/2 recipe for Perfect Pie Crust, eggs (not pictured), heavy cream, onions, artichoke hearts, mushrooms, grated swiss cheese, butter, thick cut bacon, salt, and pepper. Fresh parsley and chives are optional.
Don’t you love how I forgot…um…the EGGS in the above photo? I’m nothing if not thorough.
The bottom is the removable disc that will allow you to lift the finished quiche right out of the pan. I have about eight of these pans, but probably two remaining discs. My boys use them as frisbees.
First fry 3/4 pound (or so) of bacon, which is—wait for it—HALF of a 1 1/2 pound package!
I’m nothing if not brilliant. In my own mind.

Next, very thinly slick 1 large or 2 medium onions. I used a mandoline to slice these paper thin, but you can use a sharp knife if you’ve got the skillz.
Next, wash 2 packages of white mushrooms and slice them up. They don’t need to be overly thin.
Finally, drain 1 can of quartered artichoke hearts (I like them better than the whole ones) and have them ready.
The bacon is ready. And the reason I know this is that everyone in my house is now standing next to the stove and I’m beating them with wooden spoons.
Put it on a plate and let it cool, then drain the grease from the pan. DON’T CLEAN THE PAN, THOUGH! You’ll regret it if you do. When the bacon cools, give it a rough chop.
Now, because you have no sense, throw a stick of butter in the pan and melt it over low heat. If you’re a health nut, go ahead and use 7/8 of the stick. I love giving you these health tips. I consider it my purpose on earth.
When the butter’s melted, throw in the onions.
Cook them for about 3 or 4 minutes, or until they start getting brown.
Next, throw in the mushrooms and cook for a minute or two…
Then violently throw in the artichoke hearts.
Cook this around for a couple of minutes, adding salt and pepper to taste. When it’s done, remove the mixture from the heat and set it aside, allowing it to cool for about 20 to 30 minutes.
During that time, ask your daughters to roll out half of the Perfect Pie Crust and press it into the deep dish tart pan. Set it in the fridge to firm up a bit while the mushroom mixture is cooling.
Next, crack 7 eggs into a bowl.Pour in 1 1/2 cups heavy cream.
Whisk this together and throw in some salt and pepper.
Throw in 2 cups grated swiss cheese. Now usually, I don’t like the pregrated stuff you buy in bags. But in this case, I think it works splendidly!
Plus, I didn’t have any other choice. That’s part of why I think it worked splendidly.
Now spoon the cooled mushroom mixture into the egg mixture. No need to pour all the mushroom liquid in there, but if you get some in there it’s fine,
Now remove the pie crust from the fridge and just pour the filling right in! Refrigerating the crust for a short time will prevent it from becoming overly brown while the thick quiche filling is cooking.
Press down the filling so everything’s submerged. (To my photography friends: I realize I need to step away from the bokeh here. Sorry.)
Set the quiche on a rimmed baking sheet. loosely cover with a sheet of foil (to keep it from browning too quickly) and bake at 400 degrees for 1 hour. Remove the foil for the last 10 to 15 minutes of baking.
It should be only slightly jiggly when it’s done, so don’t be afraid to keep baking for another 10 to 15 minutes if you need to.
NOTE: the quiche should not appear to be totally firm and set. A little jiggle is just fine.
Ooooh! Look at how beautifully it lifted from the pan. (The silver disc is underneath the quiche at this point.)