Spinach And Ricotta Quiche

Spinach And Ricotta Quiche


Note: 1) when baking blind, line the pastry in the pan with crumpled wax paper, not parchment or foil, the crumpled paper will conform to the shape of the pastry in the tart pan

I was searching for a quiche recipe that included spinach when I found this recipe. This recipe uses ricotta, eggs, and cream. I believe that this combination creates a dense or firm filling. I still need to find a recipe that makes a soft or fluffy filling. Maybe Thomas Keller has an epic quiche recipe! This quiche is savory and refreshing. Nutmeg can overpower the flavor of the filling. When I make this again, I am probably going to double the amount of filling. I have had thick slices of quiche that were very exciting.

Download The Recipes:

Spinach And Ricotta Quiche

Short Pastry

1. Le Cordon Bleu Home Collection: Quiches & Savories (Periplus Editions, 1999), 14, 58-59.


Thomas Keller’s Scrambled Eggs

Thomas Keller’s Scrambled Eggs


These scrambled eggs are the best! The flavor of these eggs was great. I was able to savor the important flavor of eggs from the beginning to the end. I attempted to make these recently in a previous blog post, but I needed some experience. My current technique is to add a pinch of salt, and to permit the eggs to set similarly to an omelet before I break them apart with a whisk. After breaking them apart with a whisk, I used a spatula to move the eggs around the pan. Just before removing the eggs from the burner, I added sour cream. I waited for a moment to heat the sour cream and to remove some moisture.


Thomas Keller’s Scrambled Eggs

Thomas Keller’s Croque Madame

Thomas Keller’s Croque Madame


Thomas Keller is the very best! This sandwich is my new favorite sandwich. The familiar flavors in this sandwich are intense and very satisfying. Mornay made with gruyere has a very pleasing flavor. This would be a great introduction to French cuisine. I am very happy that during the past 7 months I have used this blog to have the experience and knowledge to make food this exciting.

In the video for making a croque madame, Thomas Keller makes a Pullman loaf [1][2] of brioche. The recipe in the Bouchon Bakery cookbook for making a Pullman loaf is not a brioche recipe.  I used a recipe for brioche (Nanterre [1][2]) from this book.  The loaf that I made was a perfect size for making sandwiches. I will probably have to increase the proportions by 1.5 to make a Pullman loaf. The ad hoc cookbook may also have a recipe for making a loaf of brioche.

The ham is black forest ham. I cooked the egg by heating the pan over medium until some butter melted, and then I added the eggs, and then I changed the heat to low after covering the pan with a lid. After using a thermometer while baking bread, someone can know how many minutes to bake bread using their equipment.

Download The Recipe:

Thomas Keller’s Croque Madame

The Richest Mac & Cheese Without The Biggest Price

Julia Child Gave Me What I Wanted – To Observe People Using Advanced Bread Making Techniques


Julia Child saves the day! This is something special to know that somebody might currently have to go to school in a large city to observe and learn. I observed a French baker shape baguettes, use a couche [1][2], and I observed a baker use a transfer peel (or flip board). I needed this information. Jacques Pépin replaces a couche with dish towels and wooden dividers. The wooden dividers can be replaced with other things. I have used cans of food. Julia also forms bâtards. These are the advanced baking techniques people use in big cities [1]. This video is supposedly from 1971. I put a citation for some written information in a colorful and exciting book, The Way to Cook, by Julia Child. I discovered this book in a citation in a book on French sauces. This book does not seem to be demanding or intimidating. This baker may be a professor from France that is important to Julia Child, Thomas Keller, and to many other bread makers.

Julia Child The French Chef- French Bread


1. Julia Child: The Way to Cook (New York: Knopf, 1989), 35-44.

2. Jacques Pépin: Jacques Pépin’s Complete Techniques (New York: Black Dog & Leventhal, 2001), 553-560.

French Hamburgers Are Different

French Hamburgers Are Different


Where I was taught how to live people use fire to put a burn on their French food. This is the Creole method in some places. I have read reviews on burgers cooked using French methods. Some people are confused. I have to read to appreciate French food. This burger is barely browned.  I could cook a hamburger in this pan for a longer amount of time to eliminate all browning. A burger with an internal temp of 160°F/71°C using low heat on a steel pan is red but not raw in the middle. The flavor of this grass fed burger was great! A French hamburger can have a lot of flavor. Knowing and appreciating the flavor of hamburger is exciting.

Thomas Keller’s Sourdough Bread

Thomas Keller’s Sourdough Bread


Note: 1) after making this bread for over 6 months, and since I usually make sandwich bread, I like to make a country loaf (in a bread pan), and I like to put a cake pan in the oven and 1 cup of water in the cake pan, after putting the bread in the oven, start at 400°F/204°C for 10 minutes, and then 350°F/177°C for approximately 30 minutes (this technique creates a constant temperature in the oven since the temperature decreases when something is put in the oven), 2) I will probably have to reduce the amount of dough in a Pullman pan by 10-20% to have bread that is less dense

Note: 1) this levain is tangy not sour, Thomas Keller may explain that a firm levain, a levain made with less water, is sour, 2) consider only using 6 grams of salt (flavor may seem more traditional)

Note: 1) in Thomas Keller’s Bouchon Bakery, Thomas Keller explains that the amount of flour or water to feed the levain is the weight of the levain multiplied by 1.67, 150 grams of levain x 1.67 = 250.5 grams, thus he would add 250 grams of flour and 250 grams of water to 150 grams of levain to feed the levain, if people wanted to feed 650 grams of levain, they would use 1085 grams of water and 1085 grams of flour to 650 grams of levain to feed the levain (650 grams of levain x 1.67 = 1085.5 grams)

Note: 1) I am probably going to feed levain stored in the refrigerator once or twice a week, at room temperature, the levain rises in a container, maybe once the levain rises to a similar height as a levain at room temperature, I will feed the levain

I have never had bread better than Thomas Keller’s sourdough bread. The flavor of this bread restored my faith in something. When I taste this bread, I know how much I enjoy life. No bread compares to the flavor of this bread!

This bread requires a someone to make a levain or sourdough starter. The translation of levain may be leaven. In contemporary terms, a person has to make a “leavening agent” using wild yeast. People use science to understand how water changes flour and to understand how wild yeast and bacteria work to make gas and acid. Knowing the mechanisms that make sourdough possible may invite someone to be more creative or passionate about baking. Maybe someday I will have the opportunity to know (the story for) how fermentation works.



  1. Combine 250 g water and 250 g flour
  2. Wait 24 hours
  3. Combine 150 g (liquid) levain, 250 g water and 250 g flour to make 650 g levain
  4. Repeat step 3 every 12 hours for 2 weeks*
  5. Refrigerate or freeze the levain
  6. Restore the levain to room temperature
  7. Repeat step 3 for 2 days before using

* Notice that 500 g of levain is discarded every 12 hours. After 4 days, someone will have 500 g of levain to make bread every 12 hours.



  • 424 g all-purpose flour
  • 0.5 g yeast (1/8 teaspoon)
  • 403 g liquid levain
  • 181 g water (75°F/24°C)
  • 12 g fine sea salt (consider only using 6 grams of salt, the flavor may seem more traditional)


  1. Make the dough (add the salt after mixing the dough, knead the dough for 20 minutes)
  2. Stretch or knead the dough to make a ball
  3. Let the dough rise for 2 hours in a oiled bowl
  4. (Optional) Put the dough on a floured surface and pat it to make a rectangle and let it sit for 40 minutes (relaxed gluten probably “opens” the crumb)
  5. Shape the dough to make a boule
  6. Let the dough rise in bowl lined with a floured towel for 3 hours
  7. Use the towel “to flip” the bread on a floured peel or parchment paper
  8. Bake at 425°F/218°C degrees for about 30 minutes or until the internal temperature is 200°F/93°C


Download The Recipe:

Thomas Keller’s Sourdough Bread

1. Thomas Keller: Bouchon Bakery (New York: Artisan, 2012), 302, 303.

Croque Monsieur With Salmon And Bluecheese Mornay On Thomas Keller’s Sourdough Bread

Croque Monsieur With Salmon And Bluecheese Mornay On Thomas Keller’s Sourdough Bread


Note: 1) melt the cheese by putting the sandwich in the oven, not the broiler

This is my first croque monsieur [1]. Someone may translate croquet monsieur to be mister crunchy. This is a French sandwich. The inside of a croque monsieur encloses meat, usually ham, between two layers of béchamel or Mornay sauce. A chef would probably prefer less pungent flavors, but I enjoyed this sandwich. It was my new version of a tuna melt.

My next blog post will reveal the incomparably flavorful recipe for Thomas Keller’s sourdough bread. I have not tasted bread with flavor this exciting since about 1985. There was a brand of freshly made sourdough bread from San Francisco where I lived that had great flavor. This bread reminded me that I enjoy eating bread. The starter for this loaf of bread was about 6 days old. The smell of the bread was great. People should desire to toast sourdough bread with butter. The smell and flavor of toasted sourdough bread is very interesting. It reminded me of something important from my childhood.

Download The Recipe:

Thomas Keller’s Croque Madame | Dish

Daniel Bouluds Bar Boulud Croque Monsieur