QUICHE LORRAINE

Being a Personal Cook to a well to do family has it's perks. I get to try new recipes from all  over the world as they are world travelers. When the lady of the house asked me to make her husband's favorite quiche for his Father's Day lunch I eagerly took to the task ahead. 

The recipe itself came straight from the Cordon Bleu School of Cooking located in Paris, France.

It's really a simple recipe consisting of ham, Swiss cheese, eggs, milk, heavy cream, salt, pepper and nutmeg.

1 (9-inch) deep-dish pie shell-baked
1/2 lb. sliced ham
1/2 lb. sliced Swiss cheese
2 whole eggs plus 1 egg yolk
1 cup scalded milk (I used evaporated milk)
1 Tbsp. heavy cream
salt, pepper, nutmeg

Heat oven to 350. Beat 2 whole eggs and 1 egg yolk together. Add pinch of salt, pepper and nutmeg. Add 1 tablespoon heavy cream. Scald 1 cup milk then temper the eggs by pouring the hot milk just a little at a time into the eggs. This makes up the custard. Place ham slices over the bottom of the pie crust. Top ham with the slices of Swiss cheese. Pour the custard mixture over the ham and cheese. Cook 20 minutes or just until the custard is set. The top of the quiche should only be tanned in spots. Allow it to stand for 6 to 8 minutes to give it time to set up. Cut into wedges to serve.

Serve with French-style green beans and a lovely red tomato which has been peeled and sliced. You can get 6 large servings out of it or 12 hors d'-oeuvres servings. You can also use cooked bacon and cheddar or any other cheese you like with this recipe. Enjoy!

"I am convinced that I am the one who introduced quiche to America."~James Beard

LOW-CARB PEANUT BUTTER MOUSSE IN CHOCOLATE

Yes my butt is big. Big as a watermelon. Big as two large cantaloupes. Big as a basketball. Big as the side of the house. Big as my head on both sides. Big as the moon. Big as a dinner plate dahlia. BIG! BIG! BIG! So I have been on a low-carb diet now for a week or so and have already dropped 5 lbs. It's the only diet that has ever worked for me so I am sticking with it this time around and we'll just all see together what happens with that. Wish me luck.

1.5 oz. cream cheese, softened
2 tablespoons Jif Creamy Peanut Butter
1 Tbsp. Hershey's Lite Chocolate Syrup or Sugar-Free
3/4 cup plus 2 Tbsp. heavy cream
3 tablespoons Splenda
 Place metal mixing bowl and beaters in the freezer. In a different bowl, combine cream cheese, peanut butter and chocolate syrup. Add two tablespoons heavy cream to the chocolate peanut butter mixture, stir well. Remove the mixing bowl from the freezer and add remaining heavy cream and Splenda. Beat sweet cream mix on low speed until sweetener is completely incorporated and then increase to medium speed. Beat on medium about 1 1/2 minutes or until you see the cream starting to thicken. Add 1/4 of chocolate peanut butter mix at a time to the whipped cream until it is just fully mixed, being careful not to over mix.
2 servings~5 grams carbs each of billowy delightfulness

"“I could make the whole of Manhattan disappear into that [Jennifer Lopez's] amazing butt.”~David Copperfield