French Style Supper: Bacon and Onion Tart

IMG_1083Ok. Now for recipe number two in the French Style Supper series: the tart, or quiche. First of all, for this recipe, you will need a free-bottom tart pan. Second of all, don’t do what I did; make sure the crust is thin enough – especially down in those corners! – otherwise your tart will be heavy and the crust won’t be crisp.

Alright, crust comes first. For my crust, I used Julia Child’s Pâte Brisée recipe, which can be found here. HOWEVER, PLEASE don’t use vegetable shortening! Use lard – it’s real, and it’s good for you. Anyway, that’s all from me. Once you have your crust all done and pre-baked, you can start on the filling.

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French Syle Supper: Steak Tartare

IMG_1086Rather a long while back, I posted an entry about a French Style Supper that I made inspired by Becoming Madame and Market Day Canelé – but, me being me, I never posted the recipes. Shame on me! So, here is the first recipe of three. A little disclaimer: this is not a recipe for the squeamish – it’s got raw things in it. 🙂 Steak Tartare

Roll Your Own: Sushi

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Not too long ago, we decided to try a little experiment. We all love sushi – I mean love it. We can’t get enough. Especially with that totally un-authentic spicy mayo. But good sushi is SO expensive, and who KNOWS what they’re putting into that spicy, creamy deliciousness?! So, why not try making it ourselves? There’s a fish market in Stockton that carries INCREDIBLY fresh fish, and although his prices are high, it still comes out to way less than three people eating out at a sushi place.

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French Style Supper

Inspired by Becoming Madame.

Every few weeks, we go to a farmer’s market in Chestnut Hill, a neighborhood in Philly, and we get these amazing French-style tarts (sweet and savory) from Market Day Canelé. The flavors vary from week to week depending on what is fresh and in season. This past weekend we were not going to get there because we had prior plans.

I had recently discovered the blog Becoming Madame, and I had read her three posts on “Eating like the French“. So I thought, inspired by these posts, why not make my own French-style tarts? Especially since I already had beef for steak tartare thawing in the fridge and needed a second course to accompany it. Done. I would make a quiche/tart. And while I was at it, I might as well use those apples sitting in the fridge. Apple tart it is! The resulting menu was: Steak tartare, bacon and onion quiche, and apple, cardamom cream tart. I had small serving of yogurt between the main course and dessert, my parents opted for a small glass of kefir – same concept. We accompanied all this with a bottle of Gruet Blanc de Noirs, because who doesn’t like a little dry bubbly? The result was quite satisfying – and my first attempt at steak tartare was a success, if I do say so myself. Thanks for the idea, Becoming Madame!