20 juin 2009

Step by Step : How to slow-roast Tomatoes ? Comment confire des Tomates ?

This cooking method is an amazing "natural" flavour enhancer. Not to be confused with sun-dried tomatoes which one can easily find on greenmarket stalls or even in jars in supermarkets. No, here, we are talking of tomatoes dry on the outside but still wet in the inside.The taste is close to tomato paste, it is incredible.I like to make them plain (no salt, pepper, nor dried herbs) so I can season them later, by batches, according to their future usage.And, most importantly, I peel them : even if that seems tedious and time-consuming... [Lire la suite]
Posté par FoodieFroggy à 07:30 - Commentaires [7] - Permalien [#]
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22 octobre 2008

Tatin aux Coings Epicés et aux Poires /Pears and Spiced Quince Tart Tatin

Tarte Tatin de Poires et de Coings pochés dans un Miel AniséTart Tatin with Pears and Aniseed Honey-poached Quinces I am finally back ! I haven’t totally recovered from my awful tracheitis, but I feel much better. Some days, I could hardly breathe, so I am relieved that I can now have an “almost” normal life. But, please, let’s forget this painful moment and enjoy with me the return of the quinces ! Ah, how I love them ! I like the fact that they look ugly, they are not easy to peel, long to cook, but they are so wonderful and... [Lire la suite]
Posté par FoodieFroggy à 09:00 - Commentaires [8] - Permalien [#]
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15 janvier 2007

Tatin Shallots Tartlets, Tartelettes Tatin aux échalotes

Shallots are often thought to be another variety of onion, but they are actually a species of their own.The shallot is so valued by connoisseurs that there are regular attempts to pass-off products which are not, in fact, true shallots. On January 10th 2006, the European Court of Justice decided in favour of Traditional shallot producers who were defending their product in the face of the appearance of seed varieties which possess different growing characteristics as well as substantially different taste qualities (coming mainly... [Lire la suite]
Posté par FoodieFroggy à 09:04 - Commentaires [7] - Permalien [#]
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22 décembre 2006

Did you know that "Tatin" was a family name ?

  Yes, Tatin is not the french translation of “caramelized” even if it has become synonimous with it over the years. Actually, Tatin is a family name from the Center of France, a region called La Motte Beuvron. Two sisters, Stéphanie and Caroline Tatin were running a hotel/restaurant  there in the early 19th century. During hunting season, the restaurant was very busy  and one day, Stéphanie, known for being very clumsy, dropped  an apple tart on the floor ! The apples were facing the floor and the pastry was on... [Lire la suite]
Posté par FoodieFroggy à 12:59 - Commentaires [4] - Permalien [#]
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