Sunday, January 07, 2007

avant garde

Those of you who know me have probably wondered when I'd get around to fusing my two passions. When would I write a play about pea soup or cook a meal in three comedic acts? Perhaps you wondered these things with a bit of dread. Connie, and her illustrious band of pranksters have provided that venue-- a delectable evening of food and, um, theatre. As of now I am on board as resident menu planner and co-cook.

I don't want to say too much about this venture, because the joy of attending as an eater and audience member is not knowing what to expect. However, please save the date --March 17-- for the next installment of Avant Garde Restaurant. New Year's Eve Eve's show had a menu of

Assorted Appeteasers
Curried Butternut Squash Soup
Celery Root/Green Apple/Walnut/Gorgonzola Salad
Wild Mushroom Quiche and Swiss Chard Quiche
Make your Own Sundae

We seek to use seasonal ingredients, and make food that tastes good. And to make you eat and drink until you plotz. Also you will laugh, maybe dance maybe make a few new friends.

The three keys to a good quiche:

1. Buy a good crust (unless you are a gifted crust maker, which I am not).

2. Buy a good cheese, such as gruyere or smoked gouda. What's nice about smoked gouda is that it gives a smoky taste that convinces the eater that they are eating ham or bacon. A great vegetarian trick.

3. Use cream.

And so:

Saute your vegetables in butter, garlic and generous seasoning (salt, pepper, thyme)
Grate the cheese and line the bottom of the crust with it. It provides a shield from the wet ingredients so your crust doesn't get soggy.
Beat about three eggs with some whole milk and some cream. Salt and pepper the egg mixture.
Place vegetables over the grated cheese.
Pour in the egg/cream/milk mixture.
Cook at about 375 until quiche is firm and golden on top.
Eat hot, cold, room temp, whatever.

See you on the 17th.....


typingelbow said...

i've already put march 17th on my calendar, darlin! can't wait to become part of the fuss.

John said...

mmm... quiche. In the Bouchon cookbook, Keller blends his eggs and cream mixture in the blender to aerate it for a lighter textured custard. I tried their quiche at the Bouchon at the Time Warner Center and it was good but it wasn't a chunky quiche. It was blue cheese and leek but I think everything was blended smooth. When I make quiche at home with lot's of stuff in it, I don't think the blending matters much.

Andrew Bauer said...

The Avant Garde restaurant is the theater/culinary fusion New York has been waiting for. I got so drunk I had to take a nap in coat check. Incredible.