Preparing for our summer party usually involves me trying countless new ways of feeding the masses while hopefully adding some excitement and reducing my workload. This year, I dusted off my recipe for quiche that I hadn't been using since my highschool days and tried making it 'presentable'.
As it nears august, the first chanterelles appear on the markets, and upon seeing a particularly nice batch, I decided to make a 'quiche aux chanterelles'.
The results were nice, but nothing overly memorable. We decided I would make a plain version with nothing but scallions and bacon for the party. What could possibly be wrong with that?
On the other hand, the liver terrine turned out a real stunner and will become a separate post one of these days. Believe me, it's almost indecent with how little work you get such impressively tasty results.