Savouring great memories of Gourmet Magazine
The so-called "New Yorker" of food magazines folded in 2009, but as Louise Crosby discovers, good food never gets old and great recipes deserve to be served
By Louise Crosby
I have a fairly large collection of old Gourmet magazines, 85 issues altogether dating back to March 1980. I keep them stored in cardboard IKEA magazine holders in a closet along with our snowshoes and boxes of Christmas decorations. They’re getting musty, but like so many others in the world who have kept their Gourmets since the magazine folded in 2009, I can’t let them go. They’re historical artifacts. I forget about them most of the time, but when my mother came across an old issue on her bookshelf the other day, and passed it along, it started me on a trip down Gourmet memory lane. I’m not the first to say that Gourmet was the New Yorker of food magazines, especially in its earlier years, a monthly buffet of thoughtful food writing, travelogues, wine and restaurant reviews, beautiful photog...
Quiche: It’s all in the crust
The famed egg and cheese dish is for real men, real women and anyone who isn't afraid to experiment with leafy greens
By Louise Crosby
When my Mom goes out for lunch, nothing makes her happier than to have quiche, slightly warmed with a bit of salad on the side. She has a point: quiche done well, with a crisp yet tender, flaky crust and a creamy custard filling, is a wonderful thing. This recipe, part Julia Child and part Martha Stewart, all revised by Deb Perelman of Smitten Kitchen and then tweaked again by me (things do get recycled!) is classic. Leeks are braised with water, butter and salt until they’re soft and sweet, and the mushrooms are sautéed in butter with a splash of port until slightly caramelized. Once cooled, the vegetables are added to the egg-and-milk custard and poured into a baked pastry shell. Swiss or Gruyère cheese is sprinkled on top and into the oven it goes. I extended the cooking time for the pâte brisée because it’s important that the ...
Quiche: It's all in the crust
The famed egg and cheese dish is for real men, real women and anyone who isn't afraid to experiment with leafy greens
By Louise Crosby
When my Mom goes out for lunch, nothing makes her happier than to have quiche, slightly warmed with a bit of salad on the side. She has a point: quiche done well, with a crisp yet tender, flaky crust and a creamy custard filling, is a wonderful thing. This recipe, part Julia Child and part Martha Stewart, all revised by Deb Perelman of Smitten Kitchen and then tweaked again by me (things do get recycled!) is classic. Leeks are braised with water, butter and salt until they’re soft and sweet, and the mushrooms are sautéed in butter with a splash of port until slightly caramelized. Once cooled, the vegetables are added to the egg-and-milk custard and poured into a baked pastry shell. Swiss or Gruyère cheese is sprinkled on top and into the oven it goes. I extended the cooking time for the pâte brisée because it’s important that the crust be ...
