Hello, Irene! Thank you so much fo trusting this recipe in your home. Sounds like it’s found itself comfortably in your rotation.

Having not (yet) visited Austria, I’m not 100% sure what the equivelent would be, but may I suggest tyring different options that come from the belly? Smoked or non-smoked works. Speck comes from the leg of the pig, whereas lardons (which is essentially just thicker, matchstick cut “bacon”) comes from the belly. You really want that mix of fat and meat – essential for max flavor.

This is why frying is an important first step when you use lardons, because you have to render some of that fat out and crisp the pork – whereas with speck, you wouldn’t really need to.

It’s an honor to hear this, Jeanne! Merci, and I hope it’ll always stay at the top for you 🙂

Sounds amazing, Corey. You have plenty to learn and plenty to eat coming up! I definitely suggest reading and using as many cooking sources and authors as possible. It really helps with inspiration, and sometimes you find an author does something one way that you find easier, or just plain prefer the taste of. Luckily for you, there are countless French authors out there – but I am glad to be one of them 🙂

This week I have a Potage d’hiver made with rutabaga, parsnips, onions celery carrots and I used white pepper for a bit of heat, I also used the same technique with the egg yolk and real cream to make the soup very luxe. I add fresh thyme leaves sprinkled on top to serve (no cheese). I am just working on the pastry for the quiche and working to perfect my crust. Down the road I will start to venture into artisan bread making a la francais. With the quiche I will make a simple salad with olive oil, lemon dressing (with a bit of dijon, salt and pepper maybe a touch of garlic. I am going to take a look at Julia Child’s books on the art of french cooking as well, but I like your cook book it is rustic with food that I eat daily. Thank-you

The pastry is absolutely key, and why I highly suggest people make their own. Sure, it may not come out perfect the first time, but it doesn’t take long before you get the hang of the process and how to handle the dough – and then your dishes are elevated to a much, much higher level! Good luck, you got this!

Hello Louise! Thanks for reaching out. I just attempted to print the recipe and it is working for me on two different computers.
Which browser are you using, by chance? Sometimes browsers will “block” the pop-up window that the printed recipe is on, so it seems like the link is not working, but it is in fact a pop-up blocker stopping it. I’m wondering if that’s the case? Thanks!