Diane, A Broad
  • November 24, 2012

    I’ll let you in on a little secret. I wrote a blog post about tarte tatin a long time ago, before I started this blog. It was when I was in LA and considering the whole blogging thing, and I opened a free WordPress account, set the visibility to “private,” and wrote a little post about this French apple tart.

    Tarte Tatin with Shaved Foie Gras

    I guess it must not have been the right time. The writing felt stilted, and my photos were from my phone, and there wasn’t enough light in my kitchen, and the apples stuck to the pan. That one post hung there on the internet, lonely and unread, for a year or so until I deleted that account.

    Tarte Tatin with Shaved Foie Gras

    I thought it was time to revisit this recipe since this blog now seems to be alive and well. There are good reasons why I thought it would be a good idea to start with this dish on that long-ago blog — it’s fancy-sounding and pretty-looking, but ultimately simple to make, and most of all, it’s one of those desserts that I just crave. Sticky-sweet caramel encasing soft, warm apple pieces that collapse into sauce under your fork, all on top of buttery puff pastry.

    Tarte Tatin with Shaved Foie Gras

    Tarte Tatin with Shaved Foie Gras

    Then there’s the flipping of the hot hot pan onto a plate since this is, in essence, and upside-down tart. Some apples will probably stick, but just scrape them off with a spoon and stick ‘em back on the tart. No one will care.

    Tarte Tatin with Shaved Foie Gras

    For an extra bit of decadence (and because the foie gras from that party was still around), I shaved a bit of the cold foie gras on top of the slices of tart. If the tart is still a little warm and the foie is very cold, the foie stands up in pretty curls for a few minutes before melting into a rich puddle on the apples. Heaven.

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  • November 15, 2012

    We are creatures of habit in this apartment. As soon as we wake up, I walk over to the stove and make scrambled eggs for the gentleman: two eggs, a swirl of cream, seven grinds of pepper, a scattering of allumettes of crispy bacon. Quickly broken up with a spatula and stirred over the lowest possible heat until they’re just cooked but still a bit wet, served with a mug of iced tea. We both catch up on the news and emails that have accumulated in the night, we get ready for the day, and when the gent leaves for the office, I make myself some oatmeal.

    Apple Butter Oatmeal

    For a long time, my oatmeal was a variation of the gentleman’s preferred breakfast. I scattered a little cooked bacon into my oatmeal with seven grinds of pepper and a good amount of salt and cooked an egg over-easy and let the yolk run all over and into the oatmeal. But lately I’ve been wanting something sweet with my coffee, and to keep myself from eating cookies for breakfast, I’ve turned to this: oatmeal with homemade apple butter.

    Apple Butter Oatmeal

    I originally made this apple butter for that party last weekend, to pair with salty cheeses and buttery foie gras, but it works equally well here. It’s like a grown-up version of that instant apple-cinnamon oatmeal that I’m sure lots of us relied upon in college for non-ramen sustenance. For me, the nuts and cream are crucial for texture and mouthfeel, but feel free to leave them out if you’re into pure unadulterated apple-cinnamon oatiness.

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    Posted in: breakfast, cooking, desserts, snacks | Tags: , , , , , , , , , , , | 3 COMMENTS
  • November 2, 2012

    You guys. It’s hot chocolate season, and now that I’ve made it this way, I don’t think I can ever go back to powdered cocoa again.

    Parisian Hot Chocolate

    I first had this style of hot chocolate when I visited Paris last Christmas. Tim and I shared a waffle and a cup of the thickest hot chocolate I had ever had, dipping the waffle pieces in the chocolate white and generally being deliriously happy.

    (Sorry for the blurry pictures. Part camera wobble, part steam.)

    Parisian Hot Chocolate

    This treat is more lot warm, thick ganache than the cocoa I’m used to back home. It’s thick enough that you can dip a piece of baguette in it, and the chocolate doesn’t completely soak into the bread. Crazy good as an afternoon snack.

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  • October 30, 2012

    The other day, I was waiting outside a restaurant in the Marais when I started to feel something I’d never felt before in Paris. My fingers and toes were starting to go numb.

    I know I talk about the weather a lot here, and I know that must get incredibly boring, but there’s just so much weather here that I’ve never experienced before: grey, rainy springs, summer that lasts about two weeks, the first cold snap of fall. That last one is something we’re in this week. When we finally got inside the restaurant a few days ago, I kept my jacket on the whole time and my toes didn’t warm up until we got home and I put them up on one of the heaters for a few minutes.

    The cold also drove me into my warm cozy kitchen to try something that’s been on my mind: what I’ve been thinking of as sweet risotto, but what the internet tells me is rice pudding. Short-grained arborio rice, toasted to a nutty brown with butter, enriched with vanilla-speckled milk until it’s creamy and soft.

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