Warming Trend

7 degrees and climbing today… and in the kitchen a cool inferno! C’est typique- the second the weather turns so do our ovens. By 9am we were cranking at 200 degrees Celcius ready for a morning of roasting whole chickens, an afternoon setting sweet and savory pastry, and an evening baking the infamous Quiche Lorraine.

I must admit that Henry IV understood the human condition more than most. By all accounts a medieval man of instinct, King Henry was clearly leading with his gut when he declared A Chicken in Every Pot the standard for all his subjects’ Sunday evening suppers.



As you can see, I too believe that there is no greater comfort than coming home to roost.

And believe it or not, I have discovered that there is something inherently feminine, something rather domestic, about trussing a chicken. The prepping, the primping, the presenting: the entire procedure is akin to a Victorian-esc corseting custom. Seriously! If you had the opportunity to hear the way our chefs speak about the value in “propping up the breast” you too would understand what I’m getting at. Trussing is all about preparing a bird to look and perform at it’s best, hence it was the women who came out on top in today’s practical. And the hen party only continued as we breached baking…

Hour 6, Sweet and Savory Pastry: somewhere, somehow, and by some miracle I seemed to hit my stride. Pate Sucree and Pate Brisee provide the foundation for any sweet and savory shells. You find the sweet shortbread pastry filled with Crème Patissiere and topped with apricot jam glazed fresh fruits in a typical tarte aux fruits. Where as the savory shortbread crust supports the widely known and loved Quiche Lorraine. Difference between the two? Merely a bent towards either sugar or salt, respectively.

And is the midst of this blistering blind bake-off 'The Golden Quiche' was born.



Honestly, it may be my greatest achievement to date. Here the browned buttery crust hugs what’s known as the Royal Mix (made essentially of double cream, egg yolk, and nutmeg) throughout which rest crisp pancetta lardons and pockets of melted Gruyere cheese. The top’s texture accentuates this savory sun-like appearance and the taste lives up to every bit of its name:


Liquid Gold.

I’m basking in it’s glow.



Darcy Jones