Jan 8 2012

la tourte de blettes

Muriel shares a classic French tart of the Riviera in France. The Chard tart (Tourte de Blettes) is a local specialty from Nice, in regional dialect, it is called:” Torta de Blea” and it can be served as a dessert or like an appetizer but it’s essentially a sweet dish.

You can eat this Tart lukewarm or cold and drink with this delicious dessert a sweet wine but of course as we say in French:” A consommer avec modération!”

Amitié from Paris dear Stephanie!!

Continue reading

Jan 9 2011

galette des rois ~ king cake

In France, in the month of January, they celebrate the Fetde Rois or the Epiphany. It’s celebrated at parties with a special cake, known as the Galette des Rois or King Cake. The Galette des Rois is a flaked pastry pie filled with frangipane and a smooth mixture of almond cream and pastry cream.

The cake contains a small figurine (typically a baby) called the fève and is topped with a golden crown. Whoever finds the fève in their piece of galette wears the paper crown and becomes the king or queen.

May 5 2010

blueberry-cinnamon coulis

This recipe is for the cinnamon-blueberry coulis topping. Please see link at the bottom of the page for the basic crepe recipe used to make this crepe.

Cinnamon-Blueberry Coulis

12 ounces frozen blueberries, thawed
5 Tablespoons of sugar
½ teaspoon of ground cinnamon
1/8 teaspoon of kosher salt
2 teaspoons of lemon juice

Bring blueberries, ¼ cup of water, 5 tablespoons sugar, and salt to a simmer over medium heat. After it begins to simmer continue to heat for another 2-3 minutes.

I used an immersion blender (you can find this product on my website under ‘foodie finds’) to puree the mixture right in the pan while still on the stovetop. If you do not have an immersion blender – you can transfer the mixture to a blender and puree until smooth.

Stir in lemon juice and refrigerate until cold. This sauce can be made ahead and stored for up to 4 days.

Makes about 1 cup.

Basic Crepe Recipe

May 4 2010

grand marnier crepes


2 eggs
1/2 cup flour
1/4 cup water
1/4 cup milk
1 Tablespoon of butter
1 teaspoon of sugar
1/4 teaspoon of salt

1 orange
sugar for caramelizing
Grand Marnier


Place eggs, flour, water, milk, butter, sugar and salt into a blender and process until everything is incorporated. Chill mixture for several hours in the refrigerator.

After the mixture has chilled in the refrigerator – heat crepe pan until hot. Grease the pan lightly with a no-stick cooking spray. Pour 1/4 cup of batter onto the pan. Rotate the pan so that the batter will spread paper-thin. Cook till golden brown then flip to cook the other side. Fold each crepe in half, and then in half again to form a triangle. Set aside.

After you have cooked all the crepes – cover the bottom of a non-stick pan with sugar. Heat until the sugar starts to dissolve and caramelize. Add as many crepes as you can fit into the pan (but they all must be touching the pan surface). Squeeze the juice from an orange over the crepes and add a splash of Grand Marnier. Quickly ignite the liquor with a match. After the fire has burned out – spoon the sauce over the crepes and serve warm.

Yields: 6 crepes