helen corbitt’s quiche lorraine

Helen Corbitt's Quiche LorraineChampagne & Lorraine

When I first met this recipe’s name I presumed Helen Corbitt was one of my Mom’s dear friends. Like many of the old recipes that found their way into my Mom’s cookbook they were often penned with a name giving a clue linking us back to the the recipe’s origin.Joskes Department Store PostcardA few curious clicks later I stumbled upon this Texas Monthly article from December 1999 (the turn of our century) that revealed who Helen was – her connection to Texas and to food. With culinary ties to the University of Texas, the Houston Country Club, Joske’s Department Store, the Driskill Hotel, and Neiman Marcus, Helen’s craft touched the hearts of many. While she may not have loved Texas from the start, the people of our great state eventually won her heart. So we can tip our hat to her for staying here and pioneering the way for better days. Helen earned the title “Tastemaker of the Century,” undoubtedly an honor for any foodie who loves cuisine and sharing it with others.

I know my Mom “Betty” loved quiche because I’ve found a handful of eggy recipes in her cookbook. I love how simple quiche is to prepare and share… and how changing 1 or 2 ingredients can magically transform the taste.

Let’s enjoy a slice of the good life and raise a toast to our “forefoodies”
~ Cling Cling / Cheers!¬† ūüćĺ ūüćĺ ūüćĺ ūüćĺ ūüćĺ

Helen Corbitt's Quiche Lorraine
Foodie Tips

‚̧¬† “Light cream” always trips me up. I look for it at the grocery store and often shake my fist at the sky when I cannot find it. Sometimes called “coffee cream” or “table cream,” light cream is a tad bit higher in fat than half-and-half. So what. Who cares?

‚̧¬† While I slightly overbaked the crust, the quiche itself turned out great! Try using a silicon pie crust shield to help prevent your dough from burning. I shudder to think what my quiche would have looked like without it. #charcoal? :)

Helen Corbitt's Quiche Lorraine

‚̧ ¬†I hope to become an “aficionado” at the meat counter soon. When I read “thin sliced” ham I guessed it was a thickness of 2. On the next go of this recipe I’ll try a 1.

‚̧¬† My Mom loved quiche. And if you’re still reading this post I’m guessing you do, too! Check out this recipe where I wax on about the origins of quiche and its relationship to my hometown, San Antonio.

Helen Corbitt's Quiche Lorraine Swiss Cheese

i. Time

Total prep: About 40 minutes.

ii. Ingredients

8 inch | pie crust
4 slices | bacon, crisped and chopped
4 | thin slices of onion, sautéed
8 | paper thin slices of ham, shredded
8 | paper thin slices of swiss cheese, sliced
3 | cage free eggs
¬ľ teaspoon | dry mustard
1 cup | light cream, heated
a dash | nutmeg
Helen Corbitt's Quiche Lorraine Onions

iii. What to do

1. Prepare the pie crust according to the instructions. Mom wrote hers was baked at 450¬įF for about 10 minutes.

2. Sprinkle the bacon and onion over the pie crust. Add ¬Ĺ of the ham then top with 4 slices of the cheese. Wait – we’re not done! This is Texas! Repeat the layering again – add the rest of the ham and the last 4 slices of cheese.

3. Beat the egg and mustard. Add the heated light cream and continue beating. Pour the egg mixture over the layers of ham and cheese. Let things “stand” for 10 minutes. Is your stomach growling yet?

4. Sprinkle a tiny bit of nutmeg on top of the quiche then bake it at 350¬įF until this custard is set (about 15-20 minutes).

Helen Corbitt's Quiche Lorraine

Serves: One to a few, depending on your ability to resist deliciousness.

~ Patrick

Betty’s Son
Founder and¬†‚ÄúNostalgic Food Blogger‚ÄĚ of Betty‚Äôs Cook Nook

In Case You Missed It…

Honored in 1999 as “Tastemaker of the Century” by Texas Monthly Magazine, Helen Corbitt may have not have loved Texas as much as those who were born here but she became enchanted with the unique blend of Texans and their love for food. If the stories I’ve read are true (and I bet they are), Helen had a lot to do with the culinary cultivation of our state introducing our fore-parents to artichokes, raspberries, souffl√©s, Texas Caviar, and surprising creations limited only by the stars.

I don’t know if my Mom, Betty, knew Helen. But I know they shared the love of great food… so Helen is as much a family member as one can wish for.

With the love of food, all things are possible. ###

 


meat loaf medley

a meat loaf medley recipe from betty's cook nookI Would Do Anything For Loaf

Some of the best recipes are filed away solely in memory. As awesome as this is, it can mean that unless one coverts the recipes to paper or blog before the recipe creator passes, their cherished recipes can pass right along with them.

This is the case with some of my Mom’s and virtually all of my Maternal Grandmother’s recipes! Lucky for me my Mom curated¬†two cookbooks so I have a few hundred recipes for¬†my tastebuds to feast upon (you, too, if you fully experience this blog).¬†The only recipes I have from my Dad are the cherished few that he taught us in person and I don’t have any of my Paternal Grandparent’s (or beyond) recipes. I hope this blog will put a digital stake (steak) in the ground and break my family’s culinary recklessness as I archive¬†many of the recipes fueling my childhood. So far, I’ve published more than 130 recipes … and I have a healthy appetite to keep ’em rollin’!

So given the ease in which some foodies “just¬†remember” how to create in the kitchen, I was not at all surprised that this recipe simply calls for us¬†to literally “make a meat loaf mixture” … yet there is no detail for how to do so! Yeah, I don’t know how to do that! Joe found and adapted an easy-to-make meat loaf recipe so I included the details below if you need a little help making your meat loaf. Feel free to substitute this loaf recipe with your very own favorite; this dish is extremely forgiving – Hello, it’s graced with instant mashed potatoes!

I found this recipe clinging on for dear life near the bottom of this chicken breasts au vin recipe that we recently made so consider these posts a tasty “twofer” for your tummy! This recipe ran in print without a name, so I lovingly named it “meat loaf medley” because it made me chortle a little when the name came to mind. The world “chortle” also makes me chortle! :)

foodie tips ~

‚̧¬† The discerning foodie eye will likely notice that I doubled the servings of mashed potatoes for the top of the meat loaf medley. Eight servings tasted even better¬†– no paper-thin smears of the fluffy stuff for me! Nah, I just won’t do that. Neither would the original Meat Loaf.

‚̧¬†¬†To toast the cheese on top of the meat loaf to a golden brown, as shown, place it under your oven’s broiler for a couple of minutes.

‚̧¬† Most Moms have a favored meat loaf recipe. If you don’t already know hers¬†beyond the heart, I encourage you to get your Mom (or Grandmother) to give you the recipe details so you can safely secure and share it with¬†foodies to come!

i. ingredients

for the meatloaf:

1 pound | lean ground beef
¬ĺ cup¬†|¬†whole milk
1 tablespoon | worcestershire sauce
2 teaspoons | fresh sage, chopped
¬Ĺ teaspoon¬†|¬†salt
¬Ĺ teaspoon¬†|¬†dry mustard
¬ľ teaspoon¬†|¬†fresh cracked black pepper
2 cloves | garlic, minced
1 bunch | scallions, chopped
¬Ĺ cup¬†|¬†dry bread crumbs
¬Ĺ cup¬†|¬†ketchup or barbecue sauce

for everything else:Idahoan Buttery Homestyle Mashed Potatoes

8 servings | smashed potato buds (we used Idahoan buttery homestyle)
2 handfuls | your favorite shredded yellow cheese (cheddar, colby-jack, etc.)
to coat | butter (optional, per below)

ii. what to do

0. Preheat oven to 350¬įF.

1. Combine all meat loaf ingredients except the ketchup in a large bowl, and mix well. Place the meat loaf mixture into an ungreased 9-inch pie pan and spread the ketchup or barbecue sauce over the top of the loaf.

2. Bake uncovered for about an hour, until no pink remains in the center of the meat loaf (the internal temperature should be ~160 degrees).

3. Just before the meat loaf is done, make the mashed potatoes according to the package instructions and set aside. If you want to add some butter, I won’t tell! Make sure and use Falfurrias brand butter because that’s what my Grandmother “Nanny” (Betty’s Mom) always used.

meat loaf casserole with cheese recipe

4. Remove the loaf from the oven and spread the mashed potatoes on top. Sprinkle with cheese and return to the oven for a couple of minutes, until the cheese is all melted and toasty good.

meat loaf medley casserole from betty's cook nook

5. Remove from the oven and let rest a few minutes and serve. We enjoyed ours by the spoonful.

Yields 4 – 6 servings

~ Patrick

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

Chicken Breasts Au Vin Recipe

A scan of Mom’s original recipe

 

In case you missed the multiple plugs to Meat Loaf (the musical one), here’s one more treat¬†you might “loaf” just as much as this dish!

meat loaf and potatoes recipe

Just one more helping!

 


steak diane

delicious steak dianeThe Great Steak Escape

When the Kiker-Sutton family had a special event to celebrate, the entire family went to La Louisiane (aka “La Lou”).

La Lou was certainly tops of the “frou frou” with white cloth covered tables, elaborate place settings and a fine dining menu, including favored treats like Steak Diane.

During the La Lou meal, my cousins and I would snort-laugh (in that order) as we tried to secretly place empty cracker wrappers underneath plates only to find that the wait staff’s magically darting eyes were too quick to pick them up and Snoopy Celebrates The 2nd Anniversary For Betty's Cook Nookdiscard them. Butter arrived pre-sliced and placed on your personal butter dish by the waiters who had a butter-flicking device I’ve never seen since!

La Lou opened in 1935 during the Great Depression. It survived for almost 60 years but sadly is no longer around. But that doesn’t mean we can’t have La Lou grace our kitchen compliments of this recipe from Mom’s recipe book.

I made this recipe on the 2¬†year anniversary of this blog. This recipe and the blog hold a special place in my heart … and most importantly my belly. Give Steak Diane a try and you’ll see!

Let’s Get Cookin’

i. ingredients

4 | sirloin strip steaks, ¬Ĺ inch thick
to taste | salt
to taste | black pepper, freshly ground
1 teaspoon | dry mustard
4 tablespoons | Falfurrias brand butter (per Nanny)
3 tablespoons | lemon juice
2 teaspoons | chives, snipped
1 teaspoon | worcestershire sauce
to garnish | mushrooms, cooked and fluted

some of the ingredients for steak dianeii. what to do

1. With a meat mallet, pound steaks to 1/3-inch thickness.

2. Sprinkle one side of each steak with salt, pepper and 1/8 teaspoon of the dry mustard; pound into meat. Repeat on the other side of the meat and continue until all steaks are done.

3. Melt the butter in a skillet or chafing dish. Add the meat and cook 2 minutes only on each side. Transfer the steaks to a hot serving plate.

4. To skillet, add the lemon juice, chives, and worcestershire sauce; bring to a boil. Pour sauce over meat. Garnish with cooked, fluted mushrooms, if desired.

Serves: 4

foodie tips ~

‚ô•¬† Don’t overcook the meat. Go with the flow and follow the directions. A pink center is a tasty center.

‚ô•¬† “Fluting a mushroom?” At first I thought it meant you held a jam session with mushroom to mouth, while wiggling the fingers. Not so much. Here’s a video and a blog that will help you turn mere fungus to life of the party. I couldn’t determine if you cook the mushrooms before or after fluting (per recipe) but they are really more for decoration so I’d suggest keep them raw and real and basting with lemon juice after cutting for a fresh presentation.

‚ô• ¬†This steak goes great with my newest favorite spud ~ the blue cheese bacon potato! I loved how the blue cheese taste didn’t punch you in the taste buds!

‚ô•¬† Wiki says that Steak Diane is typically¬†made with brandy. Somebody’s been holding out!

♥  Note that this recipe hails from Better Homes and Gardens, March 1968. Why, I was just a young tot of one way back then!

a scan of Mom's steak diane meal - 6 recipes in 1 scan