quiche lorraine

A Quiche Lorraine Recipe From Betty's Cook Nook
Quiche Masterpiece

I love when I get a little history lesson along with a recipe. It’s like two treats in one! Found along with this recipe my Mom clipped from The San Antonio Express-News in 1970 the article tells an interesting story about this recipe’s creator, Ester MacMillan.

Ester helped introduce quiche to foodies near and far after it arrived at the 1968 World’s Fair dubbed “HemisFair” that was held in San Antonio. What a sight that must have been when the Tower of the Americas – an observation tower more than 600 feet tall complete with a spinning 360° top – debuted at the expo! You can read more about Ester and her story about the origin of quiche via the original recipe scan I scored from my Mom’s cookbook below. A postcard from HemisFair 1968, San Antonio, Texas

As a child I remember my Mom, “Betty,” talking about Quiche Lorraine and a few decades later (ahem, just a few) this was the first time I made it. I absolutely loved it! I found the recipe extremely forgiving, meaning you can adapt it to your liking by adjusting the ingredients you introduce into the custard.

Perfect for a brunch-time gathering or  a couch-side treat this recipe scored a well-deserved spot in “The Best Of The Best Recipes” category (at right) … as well as my heart.

I’ve discovered more than one quiche recipe in Mom’s cookbook so I’ll be trying other versions soon and will share them here at Betty’s Cook Nook.

foodie tips

  “Blind baking.” I had never heard of it before until my friend and colleague Suzanne told me about it when I commented that I longed for a crispier quiche crust. Essentially all you do is pre-bake the crust a few minutes before filling it; doing so will help give it more “fluff.” I’ll give blind baking a try on the next making of this dish. And there will be a next time.

  I may have “accidentally” used a teeny bit more meat than the recipe suggests. In fact, Ester called for bacon or ham. A lover of both, I used bacon and ham. #Carnivore. This recipe presumes you will follow suit and use both. I scored some peppered ham at my local HEB and I loved the extra peppery kick.

  After reading the recipe below if you want to learn more about NIOSA and score some of the festival’s recipes, click this link and enjoy!

Quiche Lorraine Ingredients

i. ingredients

9 inch | pie crust
¼ pound | bacon or ham (or both)
1 ½ cup | gruyere or aged cheddar, grated (I used gruyere)
| cage free eggs
1 cup | cream, half and half or undiluted evaporated milk
½ teaspoon | salt
dash | white pepper
dash | nutmeg, grated
1 teaspoon | dried onion
dash | cayenne pepper

ii. what to do

0. Preheat your oven to 400°F. That was easy, right?

1. Line a 9-inch pie pan or fluted quiche pan with pie crust. If you choose, blind bake the doughy crust (per above) and set aside.

2. Cook until crisp the bacon – and or – lightly brown the ham. Set the dynamic duo aside to cool off a bit.A Quiche Lorraine Recipe From Betty's Cook Nook

3. Place your grated cheese (yum, cheese!) in the bottom of your pastry-lined pie pan. Over that, sprinkle your meats.

4. In a medium-sized bowl beat the eggs. Add the cream and the four seasonings and beat a little longer until everything is well-mingled. Pour this egg mixture over the cheese-meat medley.A Quiche Lorraine Recipe From Betty's Cook Nook

5. Bake for about 30 minutes or until crust is golden and custard is set. Remove from oven and cool a bit to lukewarm and serve.

Yield: About 8 servings. Enjoy!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

 

A Quiche Lorraine Recipe From Betty's Cook Nook

A Quiche Lorraine Recipe From Betty's Cook Nook

A scan of Mom’s recipe for Quiche Lorraine. Click to read the interesting story!

Watch this interesting video series about HemisFair 1968! I learned much about my hometown city!


onion lover’s twist

Onion Lover's Twist Bread RecipeAre You Bready For This?

After setting my appetite on making this twisted bread, I realized that Mom’s cut-out recipe had a seriously odd shape and some of the article was missing (see the original far below). I flipped the time-worn clipping over and realized that Mom must have really cut out the recipe on the reverse as the shape and article size were spot on. Finger to forehead!

An Artist's Rendering Of The 1968 World's Fair in San Antonio

An Artist’s Rendering Of The 1968 World’s Fair in San Antonio

What was on the back, er front, of the recipe? A 1970s story about NIOSA which included a recipe for Quiche Lorraine – a dish that garnered serious street cred at the 1968 World’s Fair held in my hometown of San Antonio. H.R. Pufnstuf debuted at the fair – something I just learned!

A few words about this recipe: I was super-surprised to learn that the recipe’s creator – Mrs. Nan Robb – won $25,000 for the recipe … in 1970!

$25,000 is a lot of money today. So while I joked about eating $25,000 bread, today I found out that after inflation, in 2015, $25,000 of 1970 money is really worth about $155,000! For real!

So now you have a funny story to serve along with this bread!

 

Patrick's Bucket List. I'm Honing In On SNL, The Lotto, Ellen And Oprah!foodie tips ~

❤  I’ve had a few foodie fails here at Betty’s Cook Nook. My first attempt at making the dough for this recipe is one of them! Turns out the yeast I had on hand was old and after mixing everything together I think the bread actually fell rather than rose. LOL. So make sure and score some fresh yeast from the store to ensure your bread will rise to the rooftops.

  Feeling a little insecure about my ability to rise bread, I resorted to some online research to look for tips. Warm ovens and heating pad suggestions aside, I netted out with boiling some water in a glass measuring cup to warm my microwave. I covered my dough-filled bowl with a towel, inserted it into the microwave along with the water and let it do its thing for an hour. The dough more than doubled in size. Magic!

  You can easily half this recipe. What I wound up with was about the size of a boogie board. You can also make two “half-sized” loaves by cutting the dough strips in half before braiding – what better way to give a $12,500, er $77,500 gift (post inflation) to a friend?!

  I’m not going to point out the obvious but since I obviously pointed something out … you can introduce any of your favorite ingredients into the filling for this twisted bread recipe. I’m thinking of ham and cheese or bacon and maybe a little scallion.

i. ingredients

for the dough:
1 package | active dry yeast
¼ cup | warm water
4 cups | flour (separated into two 2 cup piles)
¼ cup | sugar
1 ½ teaspoons | salt
½ cup | hot water
½ cup | whole milk
¼ cup | butter, softened (Mom’s Mom “Nanny” always insisted on Falfurria’s brand butter)
| cage free egg

for the filling: 
¼ cup | butter (you know what to do)
1 cup | onion, finely chopped (we used yellow)
1 tablespoon | parmesan cheese, grated (we used 2-3 tablespoons)
1 tablespoon | sesame seeds or poppy seeds (we used sesame)
1 teaspoon | garlic salt
1 teaspoon | paprika

ii. what to do

1. Grease a large cookie sheet and set aside. That was easy!

2. In a large mixer bowl dissolve the yeast in warm water. There’s no need to sift the flour – add 2 cups of the flour to the yeast mix (reserving the 2 cups of flour for later), and add the sugar, salt, water, milk, butter and egg. Blend at low speed until moistened then crank up the speed to medium and beat for 2 minutes. By hand, stir in the remaining 2 cups flour to form a soft dough. Mix it well! Cover the dough and let it rise in a warm place until light and it has doubled in size, about 45-60 minutes.

Onion Lover's Twist Bread Recipe From Betty's Cook Nook3. While the dough is doing it’s thing let’s make the filling. Melt the butter in a saucepan over medium heat. Add the remaining filling ingredients above and mix well. Let rest.

4. After the dough has risen, stir it down. Transfer from bowl then toss it around on a floured surface until no longer sticky. Roll the dough out to a 18″ x 12″ rectangle. Cut the dough into three 18″ x 4″ strips.

5. Spread each strip with the filling mixture, making sure to leave about a half inch around all edges filling-less so you’ll be able to pinch and seal the edges together (you’ll want them sticky). Start with the 18″ side and roll each strip up and press/seal the edges together so the filling is safe inside the doughy roll-up.

6. On your prepared cookie sheet, braid the 3 rolls together. Cover and let it rise in a warm place until light and doubled in size, about 45-60 minutes.

7. Bake in a preheated 350°F oven for 30-35 minutes, until golden brown.

I loved this bread warm and fresh out of the oven. You could also slice it to make a savory sandwich bread.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Here’s a scan of Mom’s original recipe.
I joked above about the odd shape of this cut out. Here’s another Betty’s Cook Nook recipe with a funky shape!

A Scan Of Mom's Onion Lover's Twist Recipe

Winner! Winner! Chicken Dinner!

It’s not a chicken dinner per se but today is your lucky day – I’m posting the reverse side of the Onion Lover’s Twisted Bread recipe! Go on, click on it for a larger view of what’s coming next to Betty’s Cook Nook!

Special Preview : A Scan Of Mom's Coveted Quiche Lorraine Recipe


anticuchos

An Anticuchos Recipe From Betty's Cook NookGrilltime Is Thrilltime

My Mom usually had command of the kitchen. But when it came time to grill outdoors, it was 100% Dad.

Anticuchos GrillingGrowing up, our brick-walled patio featured a corner grill – something I’m pretty sure was considered a little ahead of its time in the 1960s, when our house was rebuilt. Dad always cooked on charcoal.

When I chose this recipe I realized that I’ve always been a propane gas griller (translation: I’m conveniently lazy). Yet when I saw some of the keywords in Mom’s recipe “hot coals,” “bacon drippings,” “flavor” and “smoke,” I knew what I had to do; I zipped up the street to my local Walmart and purchased a tiny grill for just $15 to ensure that I was preparing the anticuchos the way in which they were intended – with some TLC or “Tender Lovin’ Charcoal!”

Anticuchos?

Oh yeah, the name.

Anticuchos Being Made At NIOSA in 1967. Photo Credit MySanAntonio.com

Anticuchos Being Made At NIOSA in 1967. Photo Credit: Our Friends at MySanAntonio.com

“Anticuchos” is a bit of a tongue twister, but if you’re a San Antonio native like I am you likely know anticuchos from the annual NIOSA festival where in just 4 nights more than 18,000 anticuchos are sold to festival goers who salivate for this sensationally savory shish kabob dish. You can read more about NIOSA at my Sauerkrat Bend’s Potato Salad Recipe here.

Anticuchos are a uniquely Peruivan dish typically made of beef hearts and grill-basted with a fiery marinade of vinegar and a peppery paste. More modern versions of the dish have expanded to be made from chicken, beef liver and my favorite – beef tenderloin, like Mom’s recipe here.

foodie tips ~

  This dish is easy to make but it does require letting the beef marinate overnight … so give yourself some prep-ahead-time. Your tastebuds will thank you later.

  You can make anticuchos with just the meat or alternate the skewers with meat, bell peppers and new potatoes – this is how my family made them at home. I remember my Mom and Dad using green bell peppers but adding red, yellow and green only makes the dish more colorful.

  Two gifts in one! You only use the bacon drippings (not the bacon) so you can enjoy a bacon snack while you’re outside grilling or save the bacon for another recipe. Hint: nobody saves bacon, so better eat it up before I beat you to it!

  Love living life in the spicy lane? My Cousin Julie says she enjoys her anticuchos marinated with Pickapeppa Hot Pepper Sauce.

i. ingredients

for the marinade:

1 cup | red wine vinegar
3 cups | water
2-3 | fresh, whole serrano peppers, ends snipped off
to taste | salt
to taste | whole peppercorns
2-3 cloves | garlic
generous pinch | oregano
generous pinch | cumin

everything else:

2 pounds | cubed beef
5 slices bacon | reserve the bacon drippings
| bell pepper, cut into chunks (optional)
8-12 | new potatoes (optional)

ii. accessories

8-12 | wooden skewers, soaked in water about 30 minutes before preparation
| charcoal grill that’s fired-up and ready to go

An Anticuchos Marinade From Betty's Cook Nookiii. what to do

1. Combine the first 8 ingredients for the marinade in a blender and blend thoroughly. I couldn’t get my peppercorns to crack (probably because I have a lower-end blender) but they will add some flavor to the marinade nonetheless.

2. Place the cubed beef in a glass dish and cover with the marinade. Marinate several hours or overnight (overnight highly suggested)!
Anticuchos On The Skewer From Betty's Cook Nook
3. Spear the marinated cubed beef with the prepared skewers – and if adding the optional peppers and new potatoes (which is what I did) – alternate the ingredients on the skewers. Continue skewer-ing until you’re all out of ingredients.

Anticuchos Ready To Grill

4. Add the bacon drippings (to taste) to the remaining marinade then baste the meat while cooking over hot coals until you’re ready to remove them and enjoy.

The bacon drippings add flavor and make the meat smoke. Delicious!

Anticuchos On The Grill

Yield: 8-12 skewers of tasty meat and veggies!

Here’s a scan of the original recipe as penned by my Mom, Betty!

An Anticuchos Recipe From Betty's Cook Nook

I hope you enjoy this recipe!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A little more about this dish:


sauerkraut bend’s potato salad

Sauerkraut Bend's Potato Salad Recipe From Betty's Cook NookTime For A Potato Fiesta

Give your typical cold egg and mayonnaise potato salad versions a rest and get ready for a tongue-tingling-tangy version with German roots. This potato salad recipe is unlike any other I’ve tasted! It’s not a bad thing, it’s just tastefully unique.

Before we dive into this dish let’s enjoy a special story behind it.

Sauer-what? 

When I found this recipe in Mom’s cookbook I expected it to be a dish from a restaurant named Sauerkraut Bend. Reading a bit closer, I saw a well-known word to me “NIOSA” –  an acronym for Night In Old San Antonio – a four-day celebration held during the city’s larger two-week long Fiesta. Two weeks of citywide partying!

Fiesta San Antonio Picture Credit: Pinterest User: Scarlettpayne99

Fiesta San Antonio Picture Credit: Pinterest User: Scarlettpayne99

The NIOSA festival dates back to 1937 and it’s held in La Villita (Spanish for “tiny village”), a small art community nestled along the San Antonio River and very close to The Alamo. NIOSA is synonymous with cascarones, crepe paper flowers, live music, thousands of happy dancing folks of all ages and loads of food and libation. If social media hashtags were around when the festival was founded I would have used #bestofdays.

Mom and Dad attended NIOSA from the time before I could walk on my own two legs until my teenage years when we worked side by side in a pretzel booth with her dear friend Bristol, an important lady to our family and this cooking blog. While I sadly don’t see the giant pretzels listed on the NIOSA menu for 2015, I’m happy to learn the festival still serves the super-crispy-cinnamon-sugary “Buñuelos” and savory Peruvian “Anticuchos.” (I also found the Anticuchos recipe in Mom’s cookbook and it’s coming very soon here at Betty’s Cook Nook).

After a few clicks on Google I surprisingly learned the origin of Sauerkraut Bend. It was one of the 15 cultural areas comprising the NIOSA festival. Sauerkraut Bend was nicknamed after a neighborhood located in San Antonio’s King William District that was founded by German immigrants flocking to Texas in the 1840s in search of a better tomorrow. The ties between this recipe, my German roots, the now historic district where a great family friend moved and NIOSA were literally fast-tracking in the overactive windmills of my mind. Turns out the pretzel booth I volunteered in as a child was located in NIOSA’s Sauerkraut Bend pavilion and I had no idea until I researched for this post (I think way back then I called the area “Germantown”).

It’s so amazing the connections a simple recipe written on an index card can ignite!

I then remembered the connection to a funny picture I saw in our family photo archive. I dug it back up – here’s Bristol and my brother Roger (behind her) having a great time in the ol’ pretzel booth in 1976!

Here's a picture ofHere's a picture of Bristol and my brother Roger at NIOSA in 1976. Note the pretzel in the right hand corner!

I’m not quite sure how my Mom scored this recipe. Perhaps she smooth-talked it from a fellow volunteer friend who also worked in Sauerkraut Bend or maybe it was printed in the San Antonio Express News. Either way, I’m so glad I found it and I’m happy to share it forward to you now. Mom would want it this way.

I could go on and on (and you know I could) about this story and why I love nostalgic food blogging but I’m sure you all have better things to do, like eat. So let’s bring on the Potato Fiesta!

Sauerkraut Bend's Potato Salad Makes A Perfect Side Dish For Most Grilled Dishes

foodie tips ~

  Five pounds of potatoes? That will feed a small army! We cut the recipe in half and this yielded about 6-8 servings. The type of potato wasn’t specified but we used gold.

  One stalk of celery to five pounds potatoes? I’m not pointing fingers, but I am making note of it.

  If you have an eye for potatoes like I do (get it?) you’ll have to try my Mom’s California Potato Recipe which to this day remains one of my top favorites EVER.

i. ingredients

5 pounds | potatoes
5 strips | diced bacon
⅔ cup | sugar
2 cups | vinegar
2 cups | pickles, chopped (we used Texas’ own Best Maid Dill Pickles)
| green onions, chopped
1 stalk | chopped celery
½ cup | parsley, chopped
to taste | salt and pepper

ii. what to do

1. Boil the potatoes, drain and let cool a bit. Peel and discard the skin and cut the potato into pieces.

2. Fry the bacon, reserving the drippings. To bacon and drippings add the sugar and vinegar. Heat and stir until well blended.

3. Pour the bacon mixture over the potatoes.

4. Add the remaining ingredients and blend. The recipe doesn’t specify, but a little research at Wiki mentions that a vinegar-based potato salad like this one likely came from southern Germany and was served warm. I enjoyed mine at room temperature, but either way I’m sure it’s tastefully satisfying.

Yield: A lot of potato salad!

Here’s a scan of the original recipe as penned by my Mom, Betty!

A Scan Of Mom's Recipe For Sauerkraut Bend's Potato Salad

What’s the Big “Dill?”
Here’s a Texas Country Reporter video you might like to watch about Texas made Best Maid Dill Pickles!

Hope you enjoy this recipe!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook