Chicken with Shallots and Apples
This is a gorgeous and very simple recipe that you can make for a cozy family dinner, or even when the boss comes over. It’s impressive and deeply flavorful, dramatic to present, delicious to enjoy! ASTUCE: I suggest stuffing the chicken with either an orange or two clementines, but you don’t have to. I love […]
Tarte Tatin
Every time I make Tarte Tatin I think about my time as an apprentice in the kitchens at La Varenne. There, Chef Albert Jorant taught us pastry. I worked with Chef Jorant on a book, too, putting my hands in the photographs of his pastries. It was here that I learned the fine points of […]
Tarte Tatin
APPLES IN CITRUS SYRUP
APPLES IN CITRUS SYRUP – – medium tart, firm apples (such as Reine de Reinette or Cox Orange Pippin), vanilla sugar (500g), The zest from 1 lemon cut in thin strips ((½-inch;1.3cm) ), The zest from ½ orange cut in thin strips ((½-inch;1.3cm) ), filtered water (500ml), Bring a small pan of water to a […]
APPLE-ROSEMARY TART
APPLE-ROSEMARY TART – – For the pastry: all-purpose flour, Large pinch sea salt, unsalted butter (chilled and cut in small pieces), chilled water, For the filling: fresh rosemary leaves, good-sized tart apples (cored, peeled and cut in ¼-inch thick slices), sugar, For the egg wash: small egg, water, Preheat the oven to 425 degrees Fahrenheit. […]
APPLE COMPOTE
APPLE COMPOTE – – sweet/tart apples like a Cox Orange Pippin, Pink Lady or Jonagold, : vanilla bean cored, peeled, diced (Slit the vanilla bean down the center and scrape out the seeds inside.), Place the apples in a large saucepan or skillet with at least 3-inch high sides. Add the vanilla seeds and the […]
Small Apple Tarts
Small Apple Tarts – – recipe for Tender Tart Pastry, to 7 medium apples (preferably firm and tart, peeled, cored, and thinly sliced), Honey (Red Currant Jelly, or Quince Jelly – optional), Preheat the oven to 425F (220C).; Roll out the pastry until it is about a 13-inch (32.5cm) circle.; Fit the pastry into either […]
Poulet Vallée d’Auge – Chicken with Calvados, Cider, and Apples
My son, Joe, is visiting from the U.S., spending more time here than usual as he writes his senior thesis. I’m enjoying watching him work, our conversations roiling around the vagaries of writing and inspiration, the beauty of fine sentences that all too often end up on the cutting room floor, born as they can […]
Come Cook in France 2017
April 5-8, 2017 – Focus: Wine Pairings April 12-15, 2017- Focus: French Appetizers May 3-6, 2017 – Focus: Pastry May 17-20, 2017 June 4-9, 2017 – Focus: Regional French June 11-16, 2017 Can you hear the sizzle? It’s onions turning golden in goose fat, where they’ll stay until they’re crisp. Then, we’ll fold them […]
Sunday Lunch in the Country
I’ve experienced and written a lot about Sunday Lunch, because I think it’s such a warm and admirable French tradition. Families and friends get together to while away the day simply enjoying – a meal, a beautiful table, each other. It’s always a moment hors temps, outside of time, where the clock ticks more slowly, […]
