Last week-end the whole family met in Nancy. We were on a sort of pilgrimage, getting to learn more about one of our ancestor who had lead important battles during WWI.
Our guide for the day was passionate to say the least. One must give credits to his ability to speak non-stop, overcoming the heat in the bus, and the sometimes undisciplined audience.
We did our best to follow his exposé. But I think mainly we were mindful to conceal how little we knew about our family history in the area.
The week-end has shown people are still arguing over the official turn of events. Impressive threads of comments are to be found on the topic on the internet.
As a modest contribution, since I could certainly not make as detailed an exposé on the situation as our guide, here is an attempt to honour the culinary tradition of the region.
Surely, there must be the same debates over the quiche lorraine recipe as there is over WWI battles.
But I’ll save you the trouble of a debate as I rely on good authority in the matter. Here is the recipe from the incontestable Ginette Mathiot.
200g shortcrust pastry dough
125g smoked bacon, diced
500ml crème fraiche
Salt and pepper
Preheat the oven to 200 degrees.
Roll the dough in the tart tin.
Sprinkle the bacon over the base. I cooked it briefly before hand to remove part of the fat.
Beat the eggs in a bowl, add the crème fraiche, season with salt & pepper.
Pour the mixture into the pastry.
Bake for 40 minutes until golden.
Optional: sesame seeds, dried tomatoes.
The flavours can be adapted endlessly.