Comments

• 

  Audrey Cruz-Mermy November 9, 2009 at 3:05pm

  The Low-Fat Tarte Tatin
  
  by David Lebovitz
  
  October 28, 2009
  
  This is my "diet" version of the classic tarte Tatin, an open-faced tart of caramelized apples on a very thin sheet of flaky pastry.
  
  ¾ cup (110 g) flour
  
  ¼ tsp salt
  
  1 ½ tsp sugar
  
  2 tbsp (30 g) unsalted butter, cut into ½-inch (2-cm) cubes and chilled
  
  3 tbsp (45 ml) ice-cold water
  
  8 firm, tart baking apples
  
  Juice of half a lemon
  
  1 tbsp (15 g) butter
  
  ½ cup (120 g) packed dark brown sugar
  
  Combine flour, salt and sugar in food processor or standing mixer. Add butter and mix until butter is in pea-sized chunks. Stir in water and mix just until dough holds together. Shape into a disk and wrap in plastic wrap. (Dough can be made up to 3 days before using.)
  
  Quarter, peel and core apples. Toss in bowl with lemon juice and set aside. Melt butter in 10-inch (25-cm) cast-iron skillet. Stir in brown sugar and remove from heat. Arrange apple quarters in pan rounded side down, tightly packing them in overlapping concentric circles. (Really cram them in. They'll cook down, so don't worry.) Cook over medium heat 20-25 min. Do not move or stir apples while cooking, but gently press them down with a spatula as they soften.
  
  While apples are cooking, preheat oven to 400°F (200°C). Roll dough on lightly floured surface into a 12-inch (30-cm) circle. Drape dough over apples, tucking in the edges, and bake tart on upper rack of oven until golden brown, 35-40 min.
  
  Remove from oven and invert a baking sheet over tart. Carefully flip both skillet and baking sheet simultaneously. Lift off skillet, loosen any apples that may have stuck, and reunite them with the tart.
  

  

  Serve warm with a scoop ( of course )
• valerie Boisseau October 24, 2009 at 10:14pm

  Bonsoir!
  J'adore la cuisine et cuisiner, helas, ma fille a tout un tas d'allergies qui me laisse un peu patraque cote imagination. Est-ce que quelqu'un aurait des recettes sans gluten, ble, oeufs, laitages et noix? ou des idees pour que j'adapte des recettes existantes?
  Merci de votre aide
• 

  Audrey Cruz-Mermy October 23, 2009 at 11:18am

  Salon du Chocolat du 30 Oct au 1er Novembre.
  Après la 15ème édition du salon parisien, New York accueille à son tour les artisans chocolatiers.
  

  

  www.chocolateshow.com
  
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  Claudine Jean-Baptiste August 10, 2009 at 12:24pm

  Jen'ai pas vu le film mais par contre j'ai lu le livre sur les annees en france de Julia Child. Fascinant! Ce flim douit etre tire du livre." A pig in Provence" is a good read too.
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  Audrey Cruz-Mermy August 7, 2009 at 5:05pm

  Hello!
  Qui a vu JULIE AND JULIA, le film de cette femme qui fit decouvrir la cuisine francaise aux americains?! avec Meryl Streep en Chef francais!
  Qu'en avez vous pensé?
  

  
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  Claudine Jean-Baptiste August 4, 2009 at 2:38pm

  J'adore les moules !C'est bon marche et elegant de surcroit! La semaine derniere j'ai fait des moules marinieres a la creole! J'ai carrement epice les moules avec ma preparation d'epices creoles (marinade de piments, oignons verts, ail, citron presse, vinaigre blanc ) passees au "food processor'". Puis j'ai fait revenir les moules dans un melange de celeris, dl'oignons haches et j'ai ajoute du vin blanc. Tout cela servi avec des tranches de baguette et une bonne salade verte. La sauce etait succulente! Un vrai succes !
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  Liam Mc Laughlin July 20, 2009 at 4:03am

  Thanks, I'm going to have to check out this crepe lady when i get back to new york.
• Anna Wainwright June 26, 2009 at 2:54pm

  Open-Faced Smoked Cheese and Basil-Avocado Sandwiches:
  
  http://www.francetoday.com/articles/2009/06/15/open-faced-smoked-ch...
  
  

  
• Anna Wainwright June 26, 2009 at 2:49pm

  Creamy White Polenta Cakes with Chocolate Chips and Raspberries!
  
  http://www.francetoday.com/articles/2009/06/24/creamy-white-polenta...
  

  
• 

  CB June 22, 2009 at 6:03pm

  Happy summer!
  
  http://www.kqed.org/w/jacquespepin/summerrecipe1.html