Rustic Lyonnais Onion & Lardons Layered Soup

This charming baked soup evokes a rustic French kitchen with its slow caramelized onions, and the kind of earthy, unapologetic rich aromas perfuming the hearthside. It feels “authentic,” a culinary story, a lineage.

Number of portions, 7 servings

Serving size ~350 g

Calories per serving ~445 kcal

Speed: Slow

Experienced cook (active time) 50–55 min

Novice cook (active time) 60–75 min

Total elapsed time 2–2.5 hours

LHSS Score 7.8 / 10

LHSS Score 8.9 / 10 when served with the Coleslaw with Vinaigrette if you eat it first

4 oz fatty bacon cut into lardons

6 small onions (2lbs), thin sliced

1 to 2 sprigs thyme, minced

½ tsp salt

½ tsp pepper

⅓ cup white wine

3½ cups rich beef broth

8oz very thin slices of day-old/stale bread

7 to 8oz Parmesan cheese, sliced thin

¼ + cup cream 

CROUTONS

2 slices of crusty bread (about 1 cup)

2 Tbsps butter

1. Render the fat from the lardons in a saucepan over medium heat until they are evenly golden. 
2. Remove the rendered lardons and set aside.
3. Drain all but 2 Tbsps. of the fat. 
4. Slowly cook the onion in the fat, until it turns a deep brown and is falling apart - all the sweetness of the onion will come out at this point. If using a cast iron or stainless steel pan (recommended), a 'fond' will start to develop as the sugars in the onion begin to caramelize and stick to the pan. Don't avoid this stage, but enter it joyfully - this is where your flavour will come from.
5. Add the thyme, mixing it in.
6. Season with the salt and pepper
7. Stir in the wine and cook down for a few minutes.
8. Add the broth. Scrape up all that wonderful fond and continue simmering for about 30 minutes.
9. Pre-heat the oven to 350°F.
10. In an oven-ready pot or earthenware casserole dish, make consecutive layers of: 
• thinly sliced bread
• thinly sliced Parmesan
• 1 Tbsp of cream
• some of the bacon
• and repeat, continuing with another bread layer, until the casserole is half full.
11. Last but not least, pour the onions and their stock over all this. 
12. Bake in the oven, covered, for 1 hour.

CROUTONS

1. Cube the bread to make croutons.
2. Over medium heat melt the 2 Tbsps. of butter in a small pan (level of butter should be 1/4 inch) and allow it to heat up completely so that when a cube of bread is put in, it will quietly sizzle.
3. Add the bread cubes and fry, stirring constantly so they brown evenly, about 30 seconds to 1 minutes. 
4. Burns easily!
5. With a slotted spoon remove the croutons. You can use any leftover fat as the base of your next cooking project.
6. When the casserole is baked, remove the dish from the oven, sprinkle the croutons on top and return to the oven to broil until the top is gently bubbling and the croutons nestled in.

Aloo Sabzi (Potato curry)

I've started draining the oil that separates on my natural peanut butter to use in recipes. The taste is a bit pronounced, but in this recipe it just becomes part of the rich and layered flavouring.

6 servings

160 calories per serving

Quick

Experienced cook: ~30 minutes

Novice cook: ~45–50 minutes

3 Tbsp. peanut oil (or any cooking oil)

1 tsp cumin seeds

1 tsp mustard seeds

1 pinch asaphoetida

3 cloves garlic, minced

1 inch ginger root, grated

1 onion (6oz/170gr) sliced

3 potatoes (24oz), cubed (peeled or unpeeled)

½ tsp turmeric powder

¾ tsp red curry powder (Kashmiri blend is good)

1 tsp cumin powder

1 tsp coriander powder 

1 tsp garam masala

1 + ½ tsp Salt 

¼ cup cilantro, chopped 

Squeeze of lemon or lime per serving

1. Heat oil in a heavy bottom wide shallow pan, add cumin seeds and mustard seeds.
2. Once the seeds pop, add the asaphoetida, ginger, garlic and onions along with 1 tsp salt.
3. Sauté on medium heat until the onions start to soften.
4. Add the potatoes to the pan and cook until fork tender. Add a few Tbsps. of water when it starts to stick.
5. Add all dry spices and salt and gently toss until all the potatoes are evenly coated with the spices. 
6. Cook for 2-4 minutes more, covered, to allow the spices to flavor the potato.
7. Serve immediate with chopped cilantro sprinkled on top and a plate of sliced citrus to add on top per serving.

Onion Flatbread

These make a tasty snack on their own, or go well with hummus. It's tricky to get an even layer of the batter onto the cookie sheet, which is why you'll get gummier parts that might need a bit more time. You should do this only after cutting up the sheet of baked flatbread since the parts that are done will over crisp.

1¾ cups (410g) water 

¼ cup (50g) olive oil + extra for drizzling 

1⅔ cups (200g) flour 

1 tsp salt

2 onions (17oz/500g), sliced thin

⅓ cup (40g) grated parmesan 

2 Tbsps. (20g) cornmeal 

1. Preheat the oven to 425°F (or 400?).
2. In a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
3. Stir in the onions to coat. Let sit for a half hour, up to overnight.
4. SEE NOTE 3 ABOVE Line a baking tray with parchment paper, and pour the batter into the tray, holding back or setting aside the onion (I used a collander). Use a spatula for spreading the batter out evenly.
5. Arrange the onion pieces evenly across the pan.
6. Combine the parmesan and the cornmeal in a small bowl and evenly sprinkle on top.
7. Drizzle a little olive oil on top to give extra flavor and crispness.
8. Bake for 60 to 90 minutes or until golden and crispy on the edges.
9. Serve warm (not hot!), cut into wedges or rectangles.
10. NOTE: if there are any pieces still too squishy, put them back in the oven for 15 minutes or until the desired doneness is achieved.

Pâtissons Gratinée (summer squash au gratin)

The best way to make this dish delicious is to treat it like art. No, really. Arranging the tomato and summer squash slices in a regular pattern actually influences not only the visual experience of the dish, but also how the flavors and textures mix. When I serve it, people assume that there are only 3 ingredients. Somehow, although the cheese and the onion and garlic are intrinsic to the flavour, it's the thyme, tomato and squash that always stand out. With some nice fresh bread, this makes for a filling late summer meal.

2 + 3 Tbsps olive oil

2 medium onions (14 oz total), thinly sliced

2 cloves garlic, minced

24oz ripe red tomatoes, cored and cut into ¼" slices

12oz (about 2 small) green patty pan squash or other green summer squash, cut into ¼" slices on the bias

12oz (about 2 small) yellow patty pan squash, yellow summer squash or golden zucchini, cut into ¼" slices on the bias

¼ cup fresh thyme leaves (loosely packed)

1 tsp coarse salt

1¼ cups (2.5oz/70g) freshly grated parmigiano reggiano

Freshly ground black pepper to taste

1. Sauté the onions in the oil over medium heat, stirring constantly, until golden (about 20 minutes). Add the garlic and sauté 1 to 2 minutes.
2. Spread the onions and garlic evenly in the bottom of an oiled 2 qt shallow gratin dish.
3. Heat the oven to 375°F. 
4. Put the tomato slices on a shallow plate to drain for a few minutes and then discard any collected juices. 
5. In a bowl toss the zucchini and squash slices with the second batch of olive oil, the thyme and the salt. 
6. Reserve half of the cheese for the top of the gratin. 
7. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese, then lay a row of zucchini overlapping the tomatoes, sprinkle with cheese. Repeat, until the dish is full.
8. Season lightly with pepper. Drizzle with some more olive oil and sprinkle over the reserved cheese. 
9. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes. Let cool for at least 15 min. before serving.

Roasted Italian Sausage, Fennel and Red Peppers

This is wonderful. The result is the smoky roasted flavor of the broiled veg and meat coupled with the sweet, flavourful drippings that make up the intoxicating sauce. It's nice to have a bit of Commons Bread on hand to sop up the hot juices.
You can play with the ratios of vegetables. I tend to prefer less red pepper as it is a strong flavour compared to the fennel, and I love fennel so I tend to add more of that than others may like.
NOTE: The outer layer of fennel bulbs tend to be a bit tough but you don't want to discard it completely because a: it's yummy and b: it's a lot of the vegetable that is wasted. All you need to do is, with a paring knife, peel away the skin of the top layer and the flesh underneath is as sweet and lovely as the rest.

1½ lb hot or sweet Italian sausage links
1 or 2 red peppers cut into 2-inch pieces
2 med-to-small fennel bulbs, quartered and cut into 2-inch-wide pieces. See NOTE
1 large onion, quartered and cut into 2-inch pieces
¼ cup olive oil
½ tsp salt

1. Preheat the broiler.
2. Score the sausage lengthwise to split them open.
3. In a large bowl, toss together all the remaining ingredients (I do this with my hands to make sure I get everything really well covered with the salt and oil).
4. Place the sausage on a large baking sheet, cut-side down. Dump the oily vegetables on top, shifting everything around to have things on a single layer (you likely won't succeed but that's ok). It's ok if the sausage is partially exposed.
5. Broil 6-8 inches from the heat source, until the exposed parts of the sausages are browned and the vegetables begin to soften, about 10 minutes. With a spatula, flip everything over and stir, then broil until the sausage is just cooked through and the vegetables are softened, about 8 to 10 minutes more.
6. (Optional) Serve sprinkled with fennel fronds.

Pesto Mac and Cheese

Some may feel that toying with a classic is aberrant, but I think this tastes pretty darned good! You can also omit the pesto just for a regular old tasty mac&cheese.

8oz (225g) dry chunky pasta like macaroni, fusilli, etc
2 (1oz/28gr) + 2 (1oz/28gr) Tbsps butter
¾ cups (75g) panko breadcrumbs
1 small onion (4oz/115g)
1 Tbsp flour
¼ tsp dry mustard
⅛ tsp pepper
1 tsp salt
1½ cups milk
1 cup (about 2.5 oz) grated sharp cheddar
1 cup (about 2.5 oz) grated gruyère cheese
Optional 1.5 oz chèvre cheese
2 Tbsps to ¼ cup pesto

1. Preheat oven to 350°F.
2. Boil the pasta in some salted water until just al dente; tender but firm (it will cook more when baking, and mushy pasta isn't great).
3. Meanwhile, in a hot pan, melt 2 Tbsps of the butter and mix in the breadcrumbs, stirring until evenly combined, and set aside.
4. Melt the remaining 2 Tbsps of butter and cook the onion until perfectly tender, about 5 minutes.
5. Blend in the flour, mustard, pepper and salt.
6. Stir in the milk and whisk until it thickens into a sauce. 
7. Remove for the heat source and stir in the cheese until well combined.
8. Add the pesto and combine, followed by the pasta. Mix until the pasta is uniformly covered.
9. Pour the pasta into the baking dish and sprinkle the breadcrumbs over the surface.
10. Bake in the oven for 20 minutes or until the sauce is bubbling and the top is toasted and golden.

Pork and Grainy Mustard Stew

I can take no credit for this wonderful recipe. I've made several recipes published by the good people at Canadian Living magazine and find that they are exactly to my tastes. Here's the link to the original recipe: Pork and Grainy Mustard Stew

3 lbs pork shoulder, trimmed and cubed
2 Tbsps flour
3 Tbsps vegetable oil
2 onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
A few sprigs of fresh thyme or 1 tsp dried thyme
½ tsp salt
½ tsp pepper
2 cups chicken stock
½ cup white wine

1½ cups water
1 bay leaf
¼ cup grainy mustard
⅔ cup fresh green peas
¼ cup minced fresh parsley

1. Toss pork with 1 tbsp of the flour. In Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as needed. Remove to plate.
2. In same Dutch oven, heat remaining oil. Fry onions, carrots, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
3. Add stock, wine, bay leaf and 1½ cups water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat is tender. Discard bay leaf.
4. Whisk in the mustard and simmer, uncovered, until it thickens a bit. Stir in the peas and the parsley a continue simmering until they're heated through, about 3 minutes.

DuPuy Lentil Soup

A simple wintery soup. I've indicated "beef broth concentrate" in the recipe, but any very rich beef broth will do. Just make sure the flavours are big and bold or they'll get lost in the warm richness of the other flavours.

Servings : 6

180g of bacon cut in small cubes (retain 4 Tbsps. of the rendered bacon fat)
5 onions, chopped (approx 800gr)
3 Bay laurel leaves
1 Tbsp. ground cumin
6 garlic cloves, minced
1½ cup DuPuy lentils
8 cups water
1½ Tbsp beef broth concentrate
¾ tsp salt

1 Tbsp red wine vinegar
Ground black pepper, to taste
Hot sauce, to taste

1. In a large casserole slowly render the bacon until it is brown and crispy. Cook the onion in the hot fat, along with the Bay leaves and cumin until the onion is tender. (Cooking the onions over low heat for a long time allows for the sweetness of the onion to come through). 
2. Add the garlic and cook another 2 to 3 minutes.
3. Toast the lentils in the hot bacon fat and onion mix for 2 to 3 minute.
4. Add a bit of the water to start and scrape up as much of the fond that developed from browning the onions as you can, then add the rest of the water and beef broth concentrate and bring to a boil. Let simmer, stirring occasionally, for about 50 to 60 minutes, or until the lentils are completely soft.
5. Optional: Once the lentils are cooked, you can blend about a quarter of the soup. This will make it thicker.
6. Stir back in the rendered bacon, along with the salt, pepper and vinegar.
7. Adjust the seasoning to taste.
8. Serve with ground black pepper on top and, if desired, a few drops of hot sauce.

Roast Chicken with Savoury Apple Mash

3 to 4 (1lb before coring) quartered and cored apples
2 (1 lb before coring) peeled and quartered onions
½ to 1 whole head garlic, cloves peeled
2 sprigs fresh rosemary
2 sprigs thyme
1 tsp rosemary powder
1 generous pinch of salt and pepper
½ cup apple cider vinegar
4 lbs whole chicken
¼ cup (2oz/58gr) butter

1. Preheat the oven to 400°F.
2. Toss the apples, onions, garlic, rosemary and thyme together in a roasting pan large enough to hold the chicken. Pour in the cider vinegar. 
3. Season chicken well with salt, pepper and rosemary powder and rest it on top of the apple mixture, on its left side. Put the butter as a block on top of the chicken and put in the oven; roast for 15 minutes and turn onto its back; roast another 15 minutes and turn onto its right side; Turn onto its breast and roast 30 minutes; turn onto its back and roast until the skin browns and the internal temperature of the breast is 165°F, about another 10 minutes.
4. Let the chicken rest about 10 minutes. Meanwhile, scoop out the apple, onion and garlic, leaving the juices behind to serve separately. Either use the coarse setting on a food mill or mash roughly, to push down the skins and herb stems and push up the delicious savoury/sweet apple and onion garlic and drippings blend. Scoop up the top part and discard the skins. Carve the bird, spoon some of the broth over it, and serve with the mashed apple mixture. 

Chilli con Carne

For the moment, I'm essentially saving this from Cook's Illustrated. This was one of the recipes I'd lost when our computers were stolen. I'll have to go through the whole process of figuring out what I'd changed. One thing I remember is that I skipped the thickening part with the Masa Harina.

Serves 6.

To ensure the best chilli flavour, I recommend toasting whole dried chillies and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chillies that are moist and pliant, like dried fruit. Count on trimming one-half to a full pound of waste from your chuck roast, so start with a four-pound roast to end up with three to three-and-a-half pounds of beef cubes. For hotter chilli, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chillies near the end of cooking. Serve the chilli with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream.

3 Tbsps. ancho chilli powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)

3 Tbsps. New Mexico chilli powder or 3 medium pods (about 3/4 ounce), toasted and ground

2 Tbsps. cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground

2 tsps. dried oregano , preferably Mexican

7 1/2 cups water , divided

1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes

2 tsps. table salt , plus extra for seasoning

8 oz. bacon (7 or 8 slices), cut into 1/4-inch pieces

1 medium onion , minced (about 1 cup)

5 medium cloves garlic , minced

4 - 5 small jalapeño chillies, cored, seeded, and minced

1 cup 14oz (398mL) crushed tomatoes (canned), or plain tomato sauce 

2 Tbsps. lime juice from 1 medium lime

5 Tbsps. masa harina or 3 tablespoons corn starch

Ground black pepper

1. Mix chilli powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chilli paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3. Mix masa harina with 2/3 cup water (or corn starch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

Chicken Stew

This is a good quick meal. You can use crushed tomatoes instead to shorten the cooking time.
TIP: To prevent white meat cooked in a broth from going stringy, make sure that the vegetables are underneath, in the liquid, and the meat is on top, above the liquid, when adding the vegetables and meat, so that the meat cooks more gently.

2-3 Tbsp grapeseed oil
1 large chopped onion
14oz (398mL) can diced tomatoes
2 cups chicken broth OR 2 cups white wine
1-2 cloves minced garlic
1 tsp. thyme or a couple of fresh sprigs
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 medium potatoes, diced
3 carrots, sliced
2 stalks celery, diced (optional)
2 chicken breasts, chopped

1. Heat the oil in a soup pot and sauté the onions for 2 minutes.
2. Add the tomato, broth (or wine), garlic, thyme, bay leaf, salt and pepper. Bring this mix to a boil and let simmer until the tomatoes cooks.
3. Add the potatoes, carrots, (celery if using). Layer the chicken on top - apparently it cooks better if it isn't braising in the liquid (see TIP).
4. Simmer until the vegetables are done, about 30 minutes.

Averted Fiasco à la Poule au pot

Laura Calder is fallible! I made her Poule au pot, and part of the recipe calls for 12 onions... TWELVE! I almost blindly followed my Hestia's directions and halted before it was too late, researched Poule au pot on other sites and saw that it must have been an error (although Martha Stewart does list 8 leeks in her recipe). I also put in 11 whole pepper corns instead of ground pepper. I'm not sure if that made a difference or not, but it turned out really yummy. Ben said it was 'scrummy'; he's cute when he's enthusiastic about my food so I let that one slide...
NOTE - this is also a good way of making some lightweight chicken stock; just save the cooking liquid you don't use when serving.

1 3-pound/1.5 kg chicken

Enough chicken stock to cover (about 8 cups)

1 bay leaf

1 sprig thyme

1 sprig tarragon

Salt (lots)

11 peppercorns

6 cloves garlic peeled

2 large leeks or 4 small, cleaned, trimmed and thickly sliced (18oz/510gr)

2 onions, peeled

4 carrots, scraped and cut into chunks

3 celery stalks, cut into finger lengths

1 small turnip, sliced

3 parsnips, scraped and sliced

1. Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with the kitchen string. Put the chicken into the pot, breast-side up and pour over chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about half an hour.
2. While chicken boils, assemble 1 bay leaf, large sprig thyme, sprig tarragon, lots of salt, 11 peppercorns, prepare garlic and leeks, and set aside. Prepare rest of vegetables and keep aside until next step. NOTE, don't cut the veg too big - they won't cook quickly enough.
3. When chicken has boiled for 30 mins, add the bay leaf, thyme, tarragon, salt, peppercorns, along with the garlic and leeks. Turn the chicken, breast side down. Cover, and simmer very gently about 20 minutes more. Add the remaining vegetables, turn the chicken breast side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. When removing from cheese cloth, be careful; the chicken will be so tender it pulls apart easily. Serve pieces of chicken and vegetables with some broth pooled around.

Carbonnade à la Flammande - Beef and Beer Stew

Last weekend someone broke into our apartment and stole my laptop - the one with all my recipes on it... So now I'm starting from scratch and saving the ones I like to this blog. One such recipe is Carbonnade à la Flammande. I'd found a version of it on a few different sites and tried them all. They were all good, but then I tried Laura Calder's version (I'm afraid that my blog will become a fan site for Laura!) and it was great. I made it again last night for Keven, my brother-in-law visiting from North Hollywood, and it was ok, but didn't compare to the first one I'd made; instead of caramelizing the onions, I cooked them until soft and brown from the beef residue, making them sweeter. Here is Carbonnade à la Flammande or, as Laura has called it, Beef in Beer.

2 Tbsps (1oz/28gr) butter, more as needed

1 Tbsp. vegetable oil

3 lbs sirloin tip, cut into cubes

3 onions, sliced

4 cloves garlic, chopped

2 Tbsps. flour

1 Tbsp. brown sugar

1 and 1/2 cup beef stock

2 cups beer

1 Tbsp. red wine vinegar

Salt and pepper

Bouquet Garni (I usually use parsley, thyme and a couple of bay leaves)

1. Pre-heat the oven to 325F.
2. Melt the butter and oil together in a sauté pan and, working in batches, brown the beef strips on all sides. Remove. In the same pan, fry the onions until soft and brown, about 10-15 minutes, then add the garlic one minute. Set aside. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.)
3. Add the flour and sugar to the pan and cook 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. Add the beer and the vinegar to the boiling stock, and bring back to the boil, cooking until thickened, about 10 minutes. Turn off the heat and set aside.
4. In a large casserole, layer the onion mixture alternately with the beef, seasoning each layer as you go with salt and pepper (don't skimp on the salt as the beer is quite sweet). Tuck in the bouquet garni and pour the liquid over. Cover and bake for 2-1/2 hours. If you can wait a day before eating; cool the dish completely when it’s out of the oven, and refrigerate overnight. The flavour will be even better when you reheat it.

EXPERIMENTATION: I haven't really paid attention to the kind of beer used, and would like to pin down if an ale is better than a stout or vice-versa.

Italian Sausage Pie or, What to eat when you're bumed

Yesterday we came home from a beautiful spring day to find that our kitchen window had been forced open and our computers stolen (I'm uploading this post on an ancient laptop that has already crashed three times, won't work if you put in the battery, and needs its belly rubbed before going the sleep!) There's the inconvenience of losing computers and the danger of personal information on them falling into the wrong hands, but what is even more disturbing to me is that they entered through the kitchen - my sanctuary, the space from where I make my home... homey. And on top of that, my entire repertoire of recipes that I'd altered to my liking are gone. Gone!
Ah, well, I don't want to stay with these feelings, so a little comfort food will help, not just to eat, but to make, to fill my desecrated sacred space with warm, appetising aromas, to welcome light back into our home. I now have the opportunity to rebuild, rediscover and re-invent.
An old favourite is Italian Sausage Pie, a recipe I found on Recipezaar that is both delicious and comforting.

1 pie shell, blind baked, completely cooled
3/4 lb Italian sausage, sweet or hot
1 Tbsp. olive oil
1 small onion
3 eggs
1/2 cup crème fraîche, cream or milk
1 cup shredded mozzarella or Gruyère
Salt and pepper to taste

1. Before turning on the heat under a skillet, add the oil and the onion. Remove the casing from the sausage and break up into crumbles in the skillet.
2. Turn on the heat  and cook until the onions are soft and the sausage starts to brown. This is usually when most of the moisture from the sausage has evaporated. Drain any excess fat and  and spoon this mixture into the blind baked pie shell.
3. Meanwhile, in a bowl, beat together the eggs and the cream, then mix in the cheese, salt and pepper; pour this over the sausage mixture.
4. Bake at 350F for 35 minutes, or until the custard sets and it tests clean with a knife.
5. Allow the pie to cool a few minutes before serving.
6. To keep the quiche warm, cover it with aluminum foil and bake it in a preheated oven at 200-250F.